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(International Numbering System) INS.
(International Numbering System) INS.
It is defined by Codex Alimentarius, the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture Organization (FAO) of the United Nations (UN).
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Understanding the Context
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(EFSA)47 (lecithins) (E 322) (20173174doi: 10.2903/j.efsa.2017.4742) .
S :8002-43-5 INS:322 2. 3. (1) . .
DEFINITION Prepared by partial hydrolysis of lecithin by the use of a suitable lipase. When the desired degree of hydrolysis is attained, the product is heated in order to inactivate the residual enzyme.
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Key Insights
Origin:Lecithin, partially hydrolysed, E322 (ii), is a subclass of Lecithins (E322 ). Function & characteristics: Consistency may vary from plastic to fluid, depending upon free fatty acid and oil.
Additives marked with an asterisk ("*") indicate synonyms for official names. Click to view official name and other details.
Lecithin is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the.
