lecithin citrate

Basic Information

Field	Content
Chinese name	lecithin citrate
English name	lecithin citrate
INS/E number	INS 344
Functional class	Preservative
Year adopted	1970
Approved by	To be added.

What is it?

Lecithin citrate is the reaction product of lecithin with citric acid, combining lecithin's emulsifying property with citric acid's chelating ability. It is used as an emulsifier and antioxidant-supporting (metal-chelating) agent in fats and foods.

Source

Industrial：卵磷脂与柠檬酸酯化/反应、纯化得到柠檬酸卵磷脂

Why is it used?

• Acts as both emulsifier and metal chelator
• Supports oil antioxidant and colour protection
• Improves dispersion stability of oil/water
• Used in margarine, chocolate, bakery

Common Foods

• Margarine
• Chocolate and confectionery
• Bakery
• Instant powders
• Ice cream
• Emulsified meats

Safety

ADI (Acceptable Daily Intake)：not limited

Usage Standard

China：GB 2760《食品安全国家标准 食品添加剂使用标准》

International：

• EU Regulation 1333/2008 Annex II (E 344)
• Codex GSFA (INS 344)

In a nutshell

Lecithin citrate combines emulsification and chelating antioxidant support, safe without a numerical ADI.

Consumer Advice

Lecithin citrate is an emulsifier made by modifying lecithin (usually derived from soy), used in chocolate, baked goods and sauces to blend water and oil and improve texture. Because the base lecithin is usually from soy and may sometimes be from egg, people allergic to soy or egg should check the source; for everyone else it is safe with no health risk at authorised levels.

Dietary Restrictions

• Vegan: ✅
• Halal: ✅
• Kosher: ✅

Allergens

⚠️ Contains allergens

Disclaimer

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.