Comparing E322 - Lecithins vs E470AIII - Calcium salts of fatty acids

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Overview

E322 - Lecithins

Lecithins (E322) are mixtures of natural fats called phospholipids, most often taken from soy, sunflower, or egg yolk. In food, they act mainly as emulsifiers, helping oil and water mix, and as mild antioxidants that help keep flavors stable.

E470AIII - Calcium salts of fatty acids

Calcium salts of fatty acids (E470AIII) are common food additives that help ingredients mix, keep textures stable, and stop powders from clumping. You will often see them listed as “calcium stearate” or “calcium palmitate,” and they are used in very small amounts across many foods. Regulators in the U.S. and EU allow their use under good manufacturing practice.

Synonyms

E322

Lecithins

Phosphatides

E470aiii

Calcium salts of fatty acids

Functions

antioxidant emulsifier stabilizer

anticaking agent emulsifier stabilizer

Origins

Products

Found in 64,937 products

Found in 1 products

Search rank & volume

#287950 / mo🇺🇸U.S.

🇺🇸U.S.

Awareness score

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under-aware

Awareness data is not available.

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

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Popular questions

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.