Table 1.
Specifications for lecithins (E 322) according to Commission Regulation (EU) No 231/2012
| Commission Regulation (EU) No 231/2012 | |
|---|---|
| Definition | Lecithins are mixtures or fractions of phosphatides obtained by physical procedures from animal or vegetable foodstuffs; they also include hydrolysed products obtained through the use of harmless and appropriate enzymes. The final product must not show any signs of residual enzyme activity. The lecithins may be slightly bleached in aqueous medium by means of hydrogen peroxide. This oxidation must not chemically modify the lecithin phosphatides |
| Assay | Lecithins: not less than 60.0% of substances insoluble in acetone Hydrolysed lecithins: not less than 56.0% of substances insoluble in acetone |
| Description |
Lecithins: brown liquid or viscous semi‐liquid or powder Hydrolysed lecithins: light brown to brown viscous liquid or paste |
| Identification | |
| Tests for choline, for phosphorus and fatty acids | Passes test |
| Test for hydrolysed lecithin | To a 800‐mL beaker, add 500 mL of water (30–35°C). Then slowly add 50 mL of the sample with constant stirring. Hydrolysed lecithin will form a homogeneous emulsion. Non‐hydrolysed lecithin will form a distinct mass of about 50 g |
| Purity | |
| Loss on drying | Not more than 2.0% (105°C, 1 h) |
| Toluene‐insoluble matter | Not more than 0.3% |
| Acid value | Lecithins: not more than 35 mg of potassium hydroxide per gram Hydrolysed lecithins: not more than 45 mg of potassium hydroxide per gram |
| Peroxide value | Equal to or less than 10 |
| Arsenic | Not more than 3 mg/kg |
| Lead | Not more than 2 mg/kg |
| Mercury | Not more than 1 mg/kg |