Comparing E304I - Ascorbyl palmitate vs E322 - Lecithins
Overview
Synonyms
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Found in 513 products
Found in 64,937 products
Search rank & volume
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Search volume over time
Interest over time for 3 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 ascorbyl palmitate safe?
Yes—it's approved as a food antioxidant in the EU, U.S., Canada, Australia, and New Zealand and is considered safe at permitted levels. The body breaks it down into vitamin C (ascorbic acid) and palmitic acid; high supplemental intakes may occasionally cause mild stomach upset.
What is ascorbyl palmitate in supplements?
A fat‑soluble form of vitamin C used either as the active vitamin C or to protect oils and softgels from oxidation. It’s hydrolyzed to ascorbic acid and palmitic acid, so its vitamin C activity is similar to regular vitamin C but it’s favored for oil‑based formulations.
What is ascorbyl palmitate made from?
It’s the ester of L‑ascorbic acid (vitamin C) and palmitic acid, typically derived from palm oil or other fats. It’s produced by chemical or enzymatic esterification; sources can be plant, animal, microbiological, or synthetic.
Ascorbyl palmitate what is it?
Ascorbyl palmitate (E304i) is a fat‑soluble ester of vitamin C used as an antioxidant in foods, especially those rich in fats. It helps slow oxidation and rancidity and can also act as a source of vitamin C.
What is ascorbyl palmitate used for?
Primarily as an antioxidant (E304) to prevent rancidity and preserve flavor and color in foods like oils, margarines, snacks, and baked goods. It’s also used in supplements to stabilize oil‑based ingredients and sometimes as a vitamin C source.
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.