Hydroxylated Lecithin
Hydroxylated lecithin is FDA-approved as a food additive under 21 CFR 172.814 with maximum-use limits in specified foods. JECFA and FDA reviews concluded use at permitted levels is safe; concerns are limited primarily to lecithin-allergen labeling (often soy).
What it is
Lecithin chemically modified by hydrogen-peroxide hydroxylation to improve hydrophilic emulsification.
Emulsifier, wetting agent.
Why it's flagged
- soy allergen if soy-derived
- modified additive vs unmodified lecithin
What regulators actually say
"Hydroxylated lecithin produced by the controlled hydroxylation reaction of food grade lecithin... may be safely used in food."
"Hydroxylated lecithin... use is limited to that quantity required to produce the intended physical or technical effect."
Regulatory status
United States — FDA
Approved food additive at 21 CFR 172.814 (Hydroxylated lecithin) - safe under specified conditions.
European Union — EFSA
Lecithins (E322) authorized; modified hydroxylated form not listed separately in EU additive register.
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