Tag: Ins 322

According to the Australasian Society of Clinical Immunology and Allergy (ASCIA), soy lecithin is listed as additive number 322, a common and safe ingredient in many processed foods. This naturally occurring phospholipid mixture is used widely for its emulsifying properties, yet its various identification numbers can be confusing for consumers and professionals alike. Understanding what is the number for soy lecithin involves recognizing different regulatory and chemical codes used globally.

The U.S. Food and Drug Administration (FDA) has classified lecithin, also known as INS 322, as "Generally Recognized as Safe" (GRAS) for use in food. As a pervasive food additive, understanding the safety profile of INS 322 is essential for health-conscious consumers, with regulatory bodies confirming its safety for the general population over one year old.

According to the Food and Drug Administration (FDA), emulsifier INS 322, commonly known as lecithin, is generally recognized as safe (GRAS) for consumption. However, its widespread presence in processed foods raises questions about its overall impact on human health, prompting a deeper look into whether it is truly good or bad for you.

Did you know that emulsifier INS 322, or lecithin, is a widely used food additive found in hundreds of products, from chocolate to margarine? This versatile substance, a mixture of fatty compounds known as phospholipids, is derived from both plant and animal sources.