Food industry   for several decades   It can’t do without various additives that help improve the product for the buyer: to preserve color, add flavor, bring to a certain consistency, extend shelf life.

E476 (soya lecithin) refers just   to the category of those   which are used to thicken and viscous the product.

This substance is obtained from plant products, but this supplement is still far from beneficial to human health.

What does the law say?

Cocoa butter, as you know, is a very expensive product, so some of it in chocolate can be successfully replaced with soya lecithin, thereby reducing the cost of manufacturing the product.

Manufacturers due to this sometimes   even make themselves   in a positive way: they claim to care about the health of the population by reducing the fat content in chocolate and making it more healthy.

Harm and Benefit

To confirm or exclude   the negative effect of soya lecithin on human health, several different studies were conducted, during which they proved that E476 is not an allergen and does not leave toxic products in the body during processing by the stomach.

Emulsifier soya lecithin E476 and its effect on the body: harm and benefit. Some evidence suggests that with excessive use of industrial   foods containing soya lecithin, an increase in kidneys and liver.

Harm can also be a negative effect on metabolism.

However, lecithin is indispensable in the human body: it promotes regeneration processes, helps maintain immunity at the proper level, and develops the cerebral cortex.

Lecithin is essential   for quick   and proper development.

But this does not apply to artificial lecithin: such as supplement E476.

In addition, genetically modified products (GMOs) that have been grown but banned for sale in a particular country are, in most cases, sent for the production of soya lecithin, and this leads to the idea that the food supplement E 476 may be harmful.

Is soy lecithin in chocolate harmful and is there any benefit from it?

To answer this question, we turn to the following list.

1. Chocolate and Chocolate Oils/ pasta;
2. Margarine, spread and vegetable;
3. Mayonnaise,

Today it is difficult to surprise someone with the nutritional supplements found in food and cosmetics.

Thanks to the modern rhythm of life and living in big cities, you can’t count on completely natural products in stores: they are unlikely to even reach the shelves due to their too short shelf life.

The addition of special substances to products also helps to improve the presentation of the product: enhance taste, improve color and texture. For this, the food supplement E476 is often used, which is easy to find in chocolate or mousse.

In contact with

general information

Under discreet number E476, the substance “polyglycerol ester” is obtained, which is obtained from castor oil extracted from African castor oil bean, or from soy.

In the latter case, GMO plants are often used in Europe, but in Russia genetically modified soy does not grow.

The names “animal lecithin”, “soya lecithin” or “polyricinoleate” may also be found. It is a viscous yellowish liquid, which is added to thick foods and cosmetics.

Its useful to note:   On the Internet you can find data on the ban on the addition of E476, but this is erroneous information: it is officially allowed in almost all countries of the world, including Russia.

E476 is used to ensure the density, viscosity and uniformity of mousses, sauces and other products of a similar consistency, including cosmetic products (shampoos, masks, gels). It helps reduce friction between particles of normally unmiscible products, such as water and oil. Thanks to this, the products are homogeneous.

In the production of chocolate, it often acts as a substitute for more expensive cocoa butter.

Both substances are responsible for the fluidity of chocolate and its melting under the influence of temperature.

When E476 is added, melting begins to occur at a higher temperature, which positively affects the possibilities of its transportation and storage.

In addition, the emulsifier is less expensive and greasy than natural oil, and the lack of taste allows you to use it everywhere.

Where applicable

Dietary supplement E476 is used as a stabilizer and emulsifier: it is responsible for thickening and increasing shelf life.

Often found in:

• chocolate, sweets, bars, pasta, ice cream and other chocolate products;
• some types of margarine, squash caviar and pastes;
• canned and prepared soups;
• sauces, especially often in mayonnaise, sour cream and tomato.

Benefit and harm

It is worth noting that it is not worth considering lecithin to be extremely harmful: the plant variant helps to develop the cerebral cortex, improves regeneration and maintains immunity.

For children, it is even useful, as it helps to develop. But this applies exclusively to plant lecithin, which has a number.

But the additive E476 has an artificial origin, and therefore has a different effect on the body. Its useful properties include:

• lower cholesterol;
• purification from toxins;
• increased hemoglobin and enhanced immunity;
• help with the absorption and processing of fatty acids.

It's important to know:   To obtain a positive effect, a small amount of E476 emulsifier is sufficient - any excess of the dose will lead to negative consequences.

It is also worth noting that the food supplement is not an allergen and does not have toxicity, that is, it may well be eaten in limited quantities.

Basically, the emulsifier E476 is broken down in the intestine, then the released polyricinic acid is absorbed and processed in the liver, the rest of the substance comes out naturally.

But the removal described above is only possible for a small amount of E476. Exceeding the dose can lead to serious problems, especially when exposed to a young and immature body.

With an excess of substance use, there are:

• an increase in the size of the liver and kidneys;
• digestion, which can lead to weight gain and digestive problems.

For these reasons, abundant consumption of the supplement is not recommended to anyone, especially people suffering from stomach diseases, or children, as this can be dangerous for their health and development.

The food industry uses a huge number of different additives. Stabilizers, emulsifiers and other ingredients with the E index are designed to improve consumer qualities - preserve the right color, give a pleasant aroma, create the desired consistency and extend the shelf life. Soya lecithin obtained from plant sources, which manufacturers designate as E476, is introduced into products with the aim of increasing viscosity and density. Modern man is required to have complete knowledge of nutritional supplements. For this reason, we decided to consider in this article the effect on the body of E476 and other interesting issues.

Characteristics of the additive E476

Soy Lecithin Basic Information

The study of the emulsifier E476 is ongoing, and no evidence has yet been found regarding obvious harm. There is only a hypothetical harm, which manifests itself mainly in the use of large volumes of products with the additive. The government of several countries has banned the introduction of soya lecithin in the food industry, but producers in Ukraine, Russia and most of Europe use it unhindered. Despite the results of individual studies indicating a hypothetical harm to lecithin, the substance is not forbidden to use, the relevant laws have not been created. Russian soya lecithin with GMO products has nothing in common, it is a mixture of vegetable fatty acids. The main raw material is castor oil, produced from seeds of African castor bean. An additive with similar properties is made on the basis of animal fats. The second name of the animal lecithin is polyglycerol.

Features of Soya Lecithin

Traditionally, soya lecithin is ranked among a number of emulsifiers, and it also acts as a stabilizer. With the correct introduction of the additive into food, a thickening of its consistency is achieved. Interestingly, soya lecithin is interchangeable with another plant-based lecithin, i.e. E322. This harmless ingredient can often be found in chocolate pastes, chocolates. There are sauces on sale, in which cocoa butter or starch are replaced by an additive with the prefix E. Half of the mayonnaises, tomato sauces, margarines and prepared soups sold today include soya lecithin. Advantageously, supplements are supplemented with inexpensive products from reputable manufacturers. It is noted that most often E476 is added to chocolate. For example, expensive cocoa butter is partially replaced with soya lecithin in order to reduce production costs. This fact is positioned as a positive point: manufacturers do not inform about the effect on the body of e476, but only indicate that a reduced fat content increases the usefulness of the product.

Properties of Soya Lecithin

How does soya lecithin work?

According to the conclusions of studies conducted to identify the harmful qualities of the supplement, there are no allergenic properties, and processing in the gastrointestinal tract does not cause the formation of toxic substances. Some sources claim that excessive consumption of products, including soya lecithin, provokes a pathological increase in the internal organs - liver, kidneys. Possible negative effects on human metabolism. It is worth reducing the proportion of such products in the diet under the age of 12 years. In the presence of liver and kidney diseases, additives are inappropriate on the menu. It is known that the lecithin is required by the human body, as it supports the regeneration processes, improves the functioning of the immune system, heals the brain, and helps the children's body to develop properly. True, these properties are uncharacteristic for lecithin produced by artificial means - additives E476. A possible harm to soya lecithin may also lie in the origin of this supplement: if it is made from genetically modified raw materials, then, of course, its consumption is undesirable.

Lecithin Products

The diet of an average person with a low income usually includes common inexpensive foods offered in stores. These include:

• chocolate bars;
• ready-made soups;
• chocolate pastes;
• canned products;
• chocolate butter;
• cheap margarine;
• vegetable-based ice cream;
• imitation of oil or oil spread;
• mayonnaise;
• cheese, sour cream, soy, tomato sauce;
• eggplant caviar;
• caviar from zucchini.

Useful analogue of the additive E476

It is better for the health of the body when E322 is listed in the composition of the above foods, it wins noticeably against the background of the questionable supplement E476. Experts advise consuming the most harmless subspecies of lecithin. A useful analogue of a food supplement eliminates the harmful effects on the human body, it is thoroughly tested, not banned in most parts of the world, and is actively used in the production of quality food.

Experiments were conducted with the participation of laboratory rats. The results of the examination of animals after the use of lecithin showed that the substance did not negatively affect their body, the reproductive function did not suffer, the metabolism remained normal and the growth was not disturbed. When using a product with the addition of the emulsifier E476, almost the entire mass of the additive is systematically split within the intestines. The breakdown of polyricinoleic acid occurs in the liver. Partial withdrawal of polyglycerols with urine, feces is carried out. Authoritative experts believe that limited servings of chocolate with the addition of E476 are not harmful to humans. However, abuse of food with this emulsifier can cause sleeping pills and laxative effects.

At the moment, there is no evidence of the high danger of E476 to the human body, but still there should be a minimum quantity of products with this additive on the menu.

Conflicting information about the effect of the food stabilizer E476 Polyglycerol, polyricinoleates on the human body cause a lot of controversy on the part of specialists. However, due to the prevalence of negative consequences and significant harm to the food stabilizer E476 Polyglycerol, polyricinoleates for human health, its use in the field of industrial food production is prohibited not only in our country, but also in neighboring Ukraine. By the way, in EU countries this supplement is still used for these purposes.

Meanwhile, the distinctive properties of the food stabilizer E476 Polyglycerol, polyricinoleates make it possible to attribute it to stabilizing agents, which are used to maintain the required level of viscosity and improve the consistency of products for human nutrition.

The method of producing polyglycerol is chemical in nature. So, as a result of the mutual esterification of ricinol acids, the necessary additive is formed, which is often referred to as leticin of animal origin. In addition, to obtain the food stabilizer E476 Polyglycerol, polyricinoleates can be made from modified plant materials. Most often, castor oil is processed for this purpose, which is extracted from the seeds of African castor oil.

In the food industry, the special properties of the food stabilizer E476 Polyglycerin, polyricinoleates are necessary in the process of making chocolate, when this additive is used as an emulsifier. As you know, chocolate with a high percentage of fat has a very good flowability. That is why, to reduce the consumption of cocoa butter, E476 is often added to low-fat chocolate, which gives the finished product the necessary properties.

In addition, the food stabilizer E476 Polyglycerol, polyricinoleates is part of some types of mayonnaise and margarine. There is an additive in certain varieties of prepared soups and sauces. By the way, lecithin is considered the optimal, but more expensive alternative to polyglycerin.

Harm of food stabilizer E476 Polyglycerol, polyricinoleates

After a series of studies and test methods to identify possible harm to the food stabilizer E476 Polyglycerin, polyricinoleates for human health, it was found that the substance is not an allergen. It does not differ in toxicity, and also does not have the ability to cause various kinds of irritations of the skin, even with direct contact with this substance.

However, according to some reports, with excessive consumption of foods with E476 in the composition, an increase in the size of such internal organs as the liver and kidneys can be observed. In addition, the harm of the food stabilizer E476 Polyglycerol, polyricinoleates can be manifested in metabolic disorders in the human body. Therefore, with special care, you need to treat this supplement for people with stomach diseases, as well as for young children.

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Emulsifier E476 in chocolate and its effect on the body

Over the past years, the most responsible sweet lovers have been concerned with the question of how the E476 supplement in chocolate affects the human body. Trying to maintain their health, many consumers are afraid to eat such confectionery. This is because the final point in the argument of scientists has not been set.

Be careful: some manufacturers use the name: polyglycerol polyricinolineate (or the abbreviation PGPR) instead of the alphanumeric designation E476.

The considered supplement, which is often found in chocolate products, is allowed in the territory of our country and EU countries, approved by international organizations for the fight for healthy nutrition. However, its chemical origin, based on the combination of components not intended for ingestion, raises great doubts. To defeat them, you need to get acquainted with this problem.

Origin

An emulsifier or stabilizer, such as E476, is intended to replace the natural oils of certain products. To find out what it is, it is worth considering the process of its production.

A chemical reaction between ricinoleic acid and glycerin results in a substance called polyglycerol (or animal lecithin). Its functions include replacing natural oils that add viscosity to the product and combine all its ingredients.

E476 is also obtained from castor oil or castor oil. The additive has such an astringent effect that it can combine practically incompatible components. These are, for example, oil and water. This is used by manufacturers who save on expensive natural ingredients. The output is a product similar to the original to taste at the lowest cost.

Application

Emulsifiers E476 are very popular among manufacturers. Production equipment today is equipped with special equipment, which provides for the use of such substitutes. Otherwise, it would be impossible to produce such a huge amount of products (including chocolate) every day. That is why quality chocolate costs many times more. In addition to chocolate products, E476 is used for the manufacture of many food products.

• canned food, pastes, caviar from zucchini and eggplant;
• margarines, spreads, mayonnaise;
• sauces, ketchups, gravy;
• cottage cheese desserts, chocolate pastes;
• ice cream and even baby food.

In order not to harm your body, you must carefully read the composition on the label of all products, and especially the above. The daily dose of E476 should not exceed 7.5 milligrams per 1 kilogram of a person’s weight.

Useful, harmful emulsifier

How to relate to this supplement is not yet clear. For clarity, it is necessary to listen to the conclusions of specialists who have found out what the harm and benefits of E476 are.

Benefit

The inventors of this supplement claim that they act for the benefit of man. They explain this by saving people from excess fat. In times of widespread struggle with overweight, this alternative, in their opinion, is timely. In addition to solving this issue, the E476 performs the following functions:

• increases human immunity, strengthening the body's defenses;
• normalizes hemoglobin level (thus, the possibility of contracting anemia and anemia is reduced);
• provides chemical assistance in the breakdown of fatty harmful acids, helping the gastrointestinal tract;
• lowers cholesterol, which prevents blood clots and vascular pollution;
• fights toxins that enter the human body.

In addition, the considered emulsifier practically does not cause allergies in adults.

Scientists agree that supplement E476 cannot be called safe. Clinical studies have shown that the stabilizer can cause a number of undesirable consequences:

• provokes metabolic disorders, which leads to overweight or groundless loss of kilograms;
• with systematic use, leads to an increase in the volume of the liver, which can lead to complex diseases;
• adversely affects the kidneys, can provoke the formation of stones or sand;
• affects the endocrine system, can cause disruption of the thyroid gland;
• in infants it may cause allergic reactions.

So far, none of the scientists takes the liberty to defend the benefits of this emulsifier. And at the same time, no one can dare to declare a categorical ban. The conclusion suggests itself. If there is an opportunity to pay more and a desire to read the label, it is recommended to use natural products.

Chocolate without controversial additives like E476, with moderate consumption, can work wonders. It improves performance and mood, regulates the work of internal organs. Improves blood circulation and strengthens blood vessels. There are fasting days and three-day chocolate diets. However, even the highest quality chocolate should be eaten wisely. Unfortunately, this is not always possible for lovers of sweets.

Food supplement E 476: description, use, effect on the human body

One of the most common additives is E 476, which is part of many confectionery products. It belongs to the group of emulsifiers, thickeners or stabilizers.

E 476 is used not only in the food industry, but also in the cosmetic industry to give the product a uniform consistency and ductility. The additive itself is a chemical compound without taste or smell.

The full name of the supplement is polyglyceryl polyricinoleate (PGPR), or polyglycerol.

The emulsifier consists of condensed fatty acids: ricinoleic acid and polyglycerol esters (glycerol).

Product Action Description:

1. 1. After entering the human body with food, most of the supplement undergoes enzymatic digestion in the intestine.
2. 2. During the breakdown of polyglycerol, polyricinoleic acid and polyglycerols are formed.
3. 3. The first is absorbed in the small intestine and metabolized in the liver.
4. 4. The latter, after absorption, enter the bloodstream, then are excreted in the urine (or with feces) in a small amount.

Eating small amounts of chocolate containing polyglycerol does not affect the metabolic processes in the intestine. However, large doses of an emulsifier can stimulate intestinal motility (cause a laxative effect) and have a hypnotic effect after entry into the blood.

This substance is used in the chocolate and cosmetic industries to ensure the following qualities:

• giving a homogeneous consistency to the product;
• spreading improvement;
• viscosity reduction;
• reduced friction between solid particles of ingredients.

Due to the low cost of the additive, it is used as a replacement for the emulsifier E 322 (soya lecithin) and cocoa butter. The latter is a rather expensive product, and its use is disadvantageous to manufacturing firms.

The ability of polyglycerin to provide the same ductility and streamlining of chocolate or sauce, as if the product included natural cocoa beans, makes the emulsifier a worthy analogue of cocoa butter in the confectionery industry. In the cosmetic industry, this supplement removes the risk of side effects associated with an abundance of fat in the product.

Data on the effect on the body of polyglycerol is quite contradictory. The studies highlighted that the additive E 476 has the following qualities:

• hypoallergenicity;
• lack of toxicity.

Its benefit lies in the fact that the supplement does not cause allergic reactions when ingested in large quantities. The absence of toxicity is associated with the rapid decomposition of the substance and its disposal from the human body during the day without accumulation in the internal organs.

Of the positive effects distinguish:

• Reducing the amount of fat in the product.   This leads to less of their entry into the human body with food containing this supplement.
• The absence of inflammatory processes.   When using cosmetics with the presence of E 476 in the composition of the pores are not clogged and the skin does not inflame.
• The absence of irritation in direct contact with human skin.   This allows the use of cosmetics with E 476 even for people with multiple allergies.

E-476 - food supplement: description of properties

About nutritional supplements, without which almost no food product can do without today, they have been arguing since the moment they appeared. Flavors, dyes, preservatives - perhaps they would not have raised such obvious suspicion if they had more understandable names instead of lettering. In particular, what do we know about e-476? Does it pose a danger to humans?

Description of food additives e-476

This element belongs to the group of emulsifiers, stabilizers - substances that change the viscosity of the product with which they are combined. At the same time, the consistency is not affected, only the density increases. The stabilizer category includes all additives with indices from 400 to 499.

• The common name for the element e-476 is polyglycerol polyricinoleneate. May be indicated: polyglycerol polyricinolineate, PGPR. An alternative name is animal lecithin, although the reliability of such a phrase is in question.
• The source of polyglycerol production is plant substances that have undergone modification: these are esters that are softened by castor oil fatty acids, which in turn are obtained from castor oil seeds.

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In turn, castor oil has long been a laxative as well as a poisonous plant. And, despite the fact that the harm of e-476 has been scientifically confirmed, this food supplement is approved by applications to SanPiN and the FSA (UK Food Standards Agency) in European countries and in Russia. As a result of which, there are still disputes about its real effect on the body: a number of manufacturers claim that polyglycerol is absolutely safe.

It is proved that it does not belong to the category of allergens and GMOs, but it can cause metabolic disorders. Of course, with its rare use in reasonable (minimal) portions, there is nothing to be afraid of, however, what if it is too often found in store food?

Where and why is the e-476 present?

Most often, unscrupulous manufacturers include polyglycerin in the composition of chocolate and any chocolate-containing products, so as not to incur additional costs for completely non-budgetary cocoa butter, especially if it is a white or milk version, where often there is no smell even from real chocolate, and everything interrupts the buttery “soapy” »Taste and aroma. The same element allows you to get a finer glaze than when using cocoa butter. It is known that Nestle and Hershey adhere to such a policy.

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Much less often, e-476 is found in mayonnaise and margarine, in ready-made dry soups and broths. But if soya lecithin is indicated on the package, there is no need to fear for health: it is a more expensive and high-quality analogue of polyglycerin. The use of polyglycerin in cosmetology is also possible, but there are no questions about its effect on the body.

Should i avoid e-476? Given that today it is found in almost any chocolate (according to the analysis of the composition of Alpen Gold, Russian, Korkunov, Nestle), with the exception of Ritter Sport, Merci, Laima, from Chocolate must either be abandoned altogether, or carefully study the list of ingredients so as not to run into e-476. The same goes for mayonnaise and butter.

Seeing the ingredients labeled "E" in the composition of products, semi-finished products and finished products, consumers begin to doubt the quality of the goods. One of these additives is soy lecithin, or E476. Many people try not to buy products with this component. Of course, the absence of any chemical additives is preferable, but in some cases you can not do without them. In order not to worry in vain, it is worth getting to know better.

What does marking "E" mean

Thanks to the activity of the media, people have become more attentive to what they eat. Increasingly, in stores you can see buyers who check not only the shelf life of the selected product, but also its composition. At the same time, consumers are most interested in the presence in the list of ingredients of food additives labeled "E". As a rule, the presence of such additives forces the buyer to refuse the goods.

In fact, the presence of “E” elements is not necessarily an indicator of poor product quality. For example, E476 is a conventional stabilizer. This auxiliary component is designed to increase the viscosity of the product, improving its consistency.

The letter "E" indicates only the European standard, and the numbers are the code designation of a particular additive. There are a lot of them, and not all of them are approved for use in the food industry. After the substance passes laboratory tests, tests on animals and people, the final verdict is issued. Then the reagent is entered in the list of allowed or prohibited substances. Of course, it is impossible to remember all the acceptable drugs, so for reliability you can download the list and save it to your phone, since the lists of E-elements are freely available.

E476 in the food industry

Additive E476 is officially listed in the so-called "white" list. According to experts, it is absolutely harmless to humans and can be found in food. Of course, only if its volumes are insignificant.

Soya lecithin is synthesized during the processing of vegetable oils, for example, castor oil. The substance is a colorless mass of oily texture that does not have a specific smell or taste. Most often, E476 can be found in the composition of such products:

1.   . The presence of the substance reduces the cost of cocoa butter. The quality of products is noticeably reduced, but the price is also kept at a low level. Confectioners noticed that chocolate, which includes the food additive E476, is characterized by increased fusibility and streamlining. Such a mass interacts best with various excipients.
2.   , tomato sauces, in about half the cases contain soya lecithin. It gives the product a more appetizing appearance and reduces its cost.
3. Ready soups also often contain E476. Especially if they are offered by a manufacturer with a name not yet promoted.
4. Ice cream and pastry, ready-made desserts.

Interesting fact
  Russian-made products, which include soya lecithin, deserve more trust than imported counterparts. The fact is that domestic soybeans are harvested without the use of GMOs, which cannot be said about foreign products.

It turns out that the food supplement E476 is used to reduce the price of the products offered. It is replaced by expensive or improve the consistency of semi-finished products and ready meals. The presence of soya lecithin in expensive products should be alarming. Either the manufacturer hides the real composition of the product, or unreasonably overprices.

Benefits of Soya Lecithin

Oddly enough, the food supplement E476 also has positive properties. For example, a substance may be useful to the body as a building material. Lecithin restores damaged cells, delivering nutritional components to them. Observations showed that lecithin deficiency can provoke inhibition of mental development in children.

In addition, E476 can have the following effects on the human body:

• the level of "bad" cholesterol is reduced;
• immunity is strengthened, the hemoglobin index rises;
• intestines are cleaned, due to which its mucous membrane begins to absorb fatty acids more actively;
• toxins and metabolic products are removed from tissues.

Another indisputable advantage of the food supplement E476 is the fact that it does not accumulate in the tissues and does not decompose into toxic compounds during processing. Within a few days after consumption, all the constituent supplements will be removed from the body. True, there is no guarantee that during this time they will not have time to harm
  With all this, the positive effect of artificially obtained lecithin is still not fully proven. It is difficult to determine the dosage at which it must be ingested to obtain the results. Finally, it is not known in what quantities it is found in certain foods. Yes, and it’s not always possible to understand which food supplement E476 of what origin was used in the production of a particular item.

Harm food stabilizer E476

As for the negative effects of the supplement on the human body, nothing concrete can be said here either. Direct evidence that E476 in some dosages may adversely affect health has not yet been presented. And yet, when buying and using foods with soya lecithin, you should remember the following:

• E476, obtained from soybean produced using GMOs, can have absolutely any properties. And its effect on the body can lead to the most serious problems. In this case, violations will occur at the molecular level, which is fraught with irreversible changes.
• Although E476 does not apply to substances that provoke food allergies, it can provoke an increase in the liver, and malfunctioning of the kidneys.
• Statistics show that a dietary supplement may be related to abnormal weight gain, including obesity.
• It is proved that food products with E476 in the composition provoke disturbances in the digestive system. For this reason, products with lecithin should not be used for people with existing diseases of the gastrointestinal tract.
• The constant presence of soya lecithin (first of all, obtained by genetic engineering) in the diet can negatively affect the quality of metabolism. The processes will slow down, which will affect the general condition.
• For children under 12 years of age, products with E476 on the label should be given with extreme caution.

On the one hand, lecithin is useful, on the other - its artificial analogue can be fraught with danger. Disputes on this issue continue, but for now, each consumer must determine the degree of risk and decide on the possibility of consuming such foods.

Safer Soy Lecithin Analogs

All experts agree on one thing - it would be better if the composition of food products does not include E476, but E322. This is a vegetable lecithin, which is considered safer than its soybean "counterpart". It is resolved almost everywhere. It is proved that the substance does not have a negative effect on the human body. True, contradictory information has also appeared recently on this chemical compound.

As a summary, we can say that eating better is pure, natural products that are not subject to long-term storage. To be sure of the expiration dates and the absence of preservatives, it is better to cook the dishes yourself, there are obviously more harmful substances in semi-finished products. Mostly, clean products are necessary for children, whose body is rapidly developing and absorbs any substance like a sponge. However, moderate use of products with E-elements is quite acceptable for an adult.