Lecithins
Limited risk
Alternate Names:
- None
Info from food-info.net:
- Description:
- Function:
- Emulsifier and stabiliser of water-oil/fat mixtures. Used to soften chocolate.
- Origin:
- The term lecithin refers to a group of compounds found in every living organism, as they are part of the cell wall of all cells. Lecithin is commercially isolated (mainly) from soybeans or egg yolk. The chemical composition of these two products (sources) is rather different, which determines the applications.
- Side effects:
- Lecithin is a normal component of body cells and will be degraded and used by the body without side effects.
Dietary restrictions:- Soy lecithin can normally be consumed by all religious groups, vegans and vegetarians. Egg lecithin should be avoided by vegans. It does not elicit allergic reactions in people who are allergic to soybeans or eggs.
Acceptable daily intake:- Unknown
Status:- Unknown
Info from proe.info:
- Description:
- Benefits:
- Unknown
- General:
- Lecithin is a substance of natural, mainly of vegetable origin. «Lekithos» - in Greek means egg yolk. It is a natural product, rich in lecithin. Hence the name «lecithin» appeared. In the food industry it is used as a supplement emulsifier Е322.The major natural sources of lecithin are products, which contain large number of fat. Among them are eggs, meat, liver, peanuts, some vegetables and fruits. In the industrial production lecithin is extracted from the soybean products and oil waste.Lecithin possesses a high surface-active property, that's why it is often used in food industry as an emulsifier. Also food additive Е322 can be used as an antioxidant.Lecithin can be found practically in all cells of the human body. It performs necessary functions of renovation and restoring of damaged cells. About 50% of the cells of the liver contain lecithin. Also lecithin is essential to the body for full-fledged functioning of the nervous system and brain. Moreover, lecithin is a vehicle for delivery to the cells of the body vitamins, minerals and other nutrients. Lack of it can cause reduce of absorption of medicines. Lecithin helps to prevent the formation of highly toxic compounds in the human body, because by its nature it is a strong antioxidant.What is about the dangers of food additives Е322? As you have already read, reasonable intake of lecithin is not only harmless, but useful. In large quantities and in a certain category of people with allergies lecithin can cause an allergic reaction.Most often the addition of Е322 is used as an emulsifier during the production of margarine, dairy products, bakery products, chocolate and glazes.This additive is permitted in many countries, including Russia and Ukraine.
- Harm:
- Unknown
- Legal:
- Unknown
- Use:
- Unknown
- Links:
- Unknown
Dietary restrictions:- Unknown
Acceptable daily intake:- Unknown
Status:- Unknown
ninamvseeno.org -- site no longer live
- Description:
- Lecithin is mainly obtained from soybeans, egg yolk, milk, marine sources, oilseed rape, cotton and sunflower. It is an excellent emulsifier and stabilizer in water-oil/fat mixtures. It is also sold as a food supplement or for medical purposes. As an emulsifier, lecithin is used in many products - sweets (chocolate, cookies, ice cream, chewing gum, spreads, flakes), in baking various products, in bread and pastries, pasta, margarine, mayonnaise, etc. It can pose a health risk, as more than 90% of soy in the world is already genetically modified. In larger quantities, it can cause stomach problems. Sunflower lecithin, which is obtained from sunflower seeds, does not pose a health risk.
Dietary restrictions:- Unknown
Acceptable daily intake:- is not limited or determined (EFSA, 2017)
Status:- Approved in the EU.
References: