Comparing E300 - Ascorbic acid vs E322 - Lecithins
Overview
Synonyms
Products
Found in 3,523 products
Found in 64,937 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 4 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
Is ascorbic acid bad for you?
No—ascorbic acid (vitamin C) is considered safe at typical food levels and is essential for health; it’s GRAS in the U.S. and approved in the EU. Very high supplemental doses can cause gastrointestinal upset and, in susceptible people, increase kidney stone risk.
Can dogs have ascorbic acid?
Yes, small amounts in foods are safe, but dogs synthesize their own vitamin C and usually don’t need supplements. High doses may cause diarrhea, so consult a veterinarian before supplementing.
What is ascorbic acid made from?
Commercial ascorbic acid is typically made from glucose (often derived from corn, wheat, or cassava) that’s converted via microbial fermentation and chemical steps into L‑ascorbic acid.
How is ascorbic acid made?
Industrially, D‑glucose is converted to 2‑keto‑L‑gulonic acid by fermentation (or via the older Reichstein process: glucose → sorbitol → L‑sorbose → 2‑KGA) and then chemically cyclized to ascorbic acid. Modern methods use two-step fermentation to improve efficiency.
Is ascorbic acid the same as citric acid?
No—ascorbic acid (E300) is vitamin C and an antioxidant, while citric acid (E330) is a different compound mainly used as an acidulant and does not provide vitamin C.
Are lecithins bad for you?
No—lecithins (E322) are widely used emulsifiers and are generally recognized as safe at normal food levels; sensitive individuals should note potential soy or egg origins, and very high supplemental doses may cause mild digestive upset.
What are soya lecithins?
Soya lecithin is lecithin (E322) extracted from soybeans—a mixture of phospholipids used to emulsify and stabilize foods like chocolate, margarine, and baked goods; it contains only trace soy proteins but is still labeled for allergens.
What is soya lecithins?
Soya (soy) lecithin is the soybean-derived form of lecithin (E322), a blend of phospholipids used as an emulsifier, stabilizer, and release agent in many processed foods.
Ammonium phosphatides in what products?
While not E322, ammonium phosphatides (E442) are a related emulsifier commonly used in chocolate and confectionery, spreads, and some bakery coatings as an alternative to lecithin to improve flow and texture.
Compound 1 is a member of which class of lipid molecules phosphatides?
Lecithins (E322) are phosphatides—specifically glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.