Food additive databaseemulsifierChecked 2026-10-02

Yolk lecithin 卵黄レシチン

Existing food additivePermitted in the EU (E322)

Purpose: emulsifier
On the label: “乳化剤” (emulsifier), “レシチン” (lecithin), “卵黄レシチン” (egg yolk lecithin) (the fact that it contains the allergen egg is written as “（卵由来）” (derived from egg) and the like)
Name in the List of Existing Food Additives: 卵黄レシチン (No. 312)
Source and production: Separated from egg yolk oil obtained from egg yolk. The main component is lecithin.

In Japan

An emulsifier whose main component is lecithin, separated from egg yolk oil obtained from egg yolk. There are no standards for use.
When used for emulsifying, it can be written simply with the group name “乳化剤” (emulsifier). When written by substance name, the alternate name “レシチン” (lecithin) can also be used.
Because it is made from egg yolk, the presence of the allergen egg is shown, as in “乳化剤（卵由来）” (emulsifier (derived from egg)).

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E322.
In the EU it is permitted as “lecithin” (E322), regardless of its source.

When it is labeled under a shared name

Yolk lecithin may be declared on the label in the same way as “乳化剤”. See Emulsifier for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as emulsifier

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