E344 – Lecitin citrate
Acidity regulatorDescription
Mixture of citric acid esters of lecithin; emulsifier, stabilizer
Notes
**Lecithin citrate is created by combining lecithin (a natural fatty substance) with citric acid through a chemical process called esterification.** Lecithin itself can be extracted from egg yolks, soybeans, sunflower seeds, or other plant sources, while citric acid typically comes from citrus fruits or is produced through fermentation. When these two ingredients are chemically bonded together, they create a compound that combines the emulsifying properties of lecithin with the preservative qualities of citric acid. **This additive serves as both an emulsifier and stabilizer, helping ingredients that don't normally mix well (like oil and water) to blend together smoothly.** You'll commonly find lecithin citrate in chocolate products, baked goods, margarine, salad dressings, and processed foods where it helps maintain consistent texture and prevents separation. It also helps extend shelf life by preventing rancidity, particularly in products containing fats and oils. **Lecithin citrate can be either synthetic or derived from natural sources, depending on the manufacturing process and source materials used.** When sourced from plants like soybeans or sunflower seeds, it's suitable for vegetarian and vegan diets, as well as halal and kosher requirements. However, if derived from egg lecithin, it wouldn't be suitable for vegans. People with soy allergies should be cautious, as soy lecithin is one of the most common sources, though the final product typically contains only trace amounts of soy proteins.