Comparing E322 - Lecithins vs E571 - Ammonium stearate

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.