Comparing E322II - Partially hydrolyzed lecithin vs E472C - Citric acid esters of mono- and diglycerides of fatty acids

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Overview

E322II - Partially hydrolyzed lecithin

Partially hydrolyzed lecithin (E322II) is a form of lecithin that has been gently split to make it disperse better in water. It is mainly used as an emulsifier and antioxidant to keep foods smooth, stable, and fresh-tasting. You’ll often find it in chocolate, baked goods, spreads, and instant mixes.

E472C - Citric acid esters of mono- and diglycerides of fatty acids

Citric acid esters of mono- and diglycerides of fatty acids (E472c) are food emulsifiers that help oil and water mix and stay stable. Made from citric acid, glycerol, and edible fats and oils, they also act as stabilisers and can protect flavors by binding trace metals. You’ll find them in baked goods, spreads, sauces, and some drinks.