Antioxidant INS 322 (i) is a group of yellow-brownish fatty compounds that occur naturally in animal and plant tissues. The richest natural sources of lecithin are from foods which are also high in fat, such as eggs and beef liver, but other foods such as peanuts, beef steak and some fruits and vegetables are lesser sources. It is commercially derived from soybeans or egg yolk. The chemical composition of these two sources is rather different, which determines the applications.
Check for the source of Antioxidant INS 322 (i). Lecithin derived from egg must be avoided by vegans. Also look for the "use-by" date on the packaging.
Consumption of Antioxidant INS 322 (i) may cause nausea, stomach pain, diarrhea and increased saliva in the mouth.(2)
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