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Lecithin

Food-grade emulsifier. Lecithin is a yellow-brown, fatty substance commonly used as an emulsifier in food processing. It improves texture, stability, and shelf life of products. Lecithin is effective in very small quantities and is widely used across food industries.

Common Name: LecithinAlso Known As: EmulsifierINS / E-Number: INS 322/ E 322Category: EmulsifierSource: Produced by extracting phospholipids from soybean oil, sunflower oil, or other approved natural sources.Mostly Used In: Used as an emulsifier in food products Used in chocolates, bakery, and confectionery Used in margarine, spreads, and dairy products Used in processed and packaged foods

❓ What Is Lecithin?

Lecithin is a naturally occurring mixture of phospholipids extracted from plant or animal sources. It helps bind ingredients like oil and water that would otherwise separate.

🎯 Why Is It Used?

Improves emulsification and consistency Prevents separation of ingredients Enhances texture and mouthfeel Improves processing efficiency

✅ Benefits

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Improves product stability.

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Widely used additive.

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Supports processing.

⚠️ Side Effects

Soy-based lecithin may cause allergies.

Generally safe.

Moderation advised.

📋 FSSAI Guidelines

Permitted emulsifier under FSSAI. Source declaration required. Usage limits apply.

📊 Daily Limit

ADI as per guidelines. Consume within balanced diet.

Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.

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