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E442 Ammonium phophatides

Obtained from ammonia and ph osphorylated fatty acids, mainly from rapeseed oil.

Function & characteristics:
Stabiliser and emulsifier.

Only used in chocolate and cocoa products

Acceptable Daily Intake:
Up to 30 mg/kg bodyweight

Side effects:
None known when used in foods

Dietary restrictions:
E442 is generally produced with rapeseed oil and can thus be consumed by all religious groups. However, the use of animal fat (incl. pork) can not be completed excluded.

European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands