Ammonium phosphatides

Ammonium phosphatides are a mixture of ammonium salts of phosphorylated mono- and diglycerides derived from lecithin. They function primarily as viscosity reducers in chocolate manufacturing, where they are used as an alternative or supplement to soy lecithin (E322). At low concentrations they dramatically reduce the viscosity of molten chocolate, making it easier to work with and coat confectionery.

JECFA's ADI is 10 mg per kilogram body weight per day, evaluated in 1973. Ammonium phosphatides are metabolised to phospholipids, fatty acids, and ammonium — all normal dietary constituents handled through established metabolic pathways. No adverse effects have been identified at typical food additive doses, and the ammonium released is metabolised as part of normal nitrogen metabolism.

Ammonium phosphatides are approved in the EU and several global markets. They are found almost exclusively in chocolate and chocolate-coated products, where they appear alongside or instead of lecithin. For healthy adults there are no safety concerns. Unlike soy lecithin, ammonium phosphatides are produced through a process that removes soy proteins, making them generally suitable for people with soy sensitivity, though individuals with confirmed soy allergies should verify with manufacturers.