An emulsifier used mainly in chocolate and confectionery to control viscosity and improve texture. It helps cocoa butter and other fats blend smoothly, reducing the amount of expensive cocoa butter needed. Derived from rapeseed oil and ammonia, making it synthetic in origin. Generally considered safe by EFSA and used as a direct alternative to lecithin (E322). No significant health concerns have been raised at typical usage levels in chocolate products.
This additive is authorised to be used in the following 3 food categories:
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