Comparing E322 - Lecithins vs E475 - Polyglycerol esters of fatty acids

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.

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E475 - Polyglycerol esters of fatty acids

Polyglycerol esters of fatty acids (E475) are emulsifiers that help oil and water mix and stay mixed in foods. Made from short chains of glycerol joined to fatty acids from edible oils, they improve texture, foam, and shelf-life in many products. They are widely approved by food safety authorities and used at levels needed to achieve their effect.

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Synonyms
E322
Lecithins
Phosphatides
E475
Polyglycerol esters of fatty acids
Polyglycerol fatty acid esters
Functions
antioxidantemulsifierstabilizer
emulsifierstabilizer
Origins
Plant
Animal
Plant
Animal
Synthetic
Products

Found in 64,937 products

Found in 892 products

Search rank & volume
#287950 / mo🇺🇸U.S.
#406130 / mo🇺🇸U.S.
Awareness score

×0.00
under-aware

×0.03
under-aware

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.

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Popular questions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Compound 1 is a member of which class of lipid molecules phosphatides?

    Lecithins (E322) are phosphatides—specifically glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.

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  1. How long does thinkpad e475 battery last?

    That refers to a laptop; E475 is a food emulsifier/stabiliser and has no battery—it's chemically stable in foods and remains effective for the product’s shelf-life.

  2. How long does thinkpad e475 last?

    If you mean E475 (polyglycerol esters of fatty acids), it is stable during processing and storage in foods. EFSA and JECFA have not identified a safety concern at approved uses.

  3. How to change memory on thinkpad e475?

    You can’t change E475 in a food—it's added by the manufacturer as an emulsifier/stabiliser; to avoid it, choose products without “E475” or “polyglycerol esters of fatty acids” on the label.

  4. How to open sony e475 mp3 playe?

    This appears to be about a device; E475 is a food additive listed as “polyglycerol esters of fatty acids” or “E475” and requires no consumer preparation.

  5. How to open sony e475 mp3 player?

    Unrelated to the additive—E475 is a food emulsifier used to stabilize oil–water mixtures in foods and doesn’t involve any “opening” process.

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