Commission Directive 2008/84/EC (repealed)Dangos y teitl llawn

Commission Directive 2008/84/EC of 27 August 2008 laying down specific purity criteria on food additives other than colours and sweeteners (Text with EEA relevance) (Codified version) (repealed)

E 322 LECITHINSU.K.

SynonymsPhosphatides
Phospholipids
DefinitionLecithins are mixtures or fractions of phosphatides obtained by physical procedures from animal or vegetable foodstuffs; they also include hydrolysed products obtained through the use of harmless and appropriate enzymes. The final product must not show any signs of residual enzyme activity The lecithins may be slightly bleached in aqueous medium by means of hydrogen peroxide. This oxidation must not chemically modify the lecithin phosphatides
Einecs232-307-2
Assay

  • Lecithins: not less than 60,0 % of substances insoluble in acetone

  • Hydrolysed lecithins: not less than 56,0 % of substances insoluble in acetone

Description

  • Lecithins: brown liquid or viscous semi-liquid or powder

  • Hydrolysed lecithins: light brown to brown viscous liquid or paste

Identification
A.Positive tests for choline, for phosphorus and fatty acids
B.Test for hydrolysed lecithin
To a 800 ml beaker add 500 ml of water (30 oC-35 oC). Then slowly add 50 ml of the sample with constant stirring. Hydrolysed lecithin will form a homogeneous emulsion. Non-hydrolysed lecithin will form a distinct mass of about 50 g
Purity
Loss on dryingNot more than 2,0 % determined by drying at 105 oC for one hour
Toluene-insoluble matterNot more than 0,3 %
Acid value

  • Lecithins: not more than 35 mg of potassium hydroxide per gram

  • Hydrolysed lecithins: not more than 45 mg of potassium hydroxide per gram

Peroxide valueEqual to or less than 10
ArsenicNot more than 3 mg/kg
LeadNot more than 5 mg/kg
MercuryNot more than 1 mg/kg
Heavy metals (as Pb)Not more than 10 mg/kg