Ammonium Phosphatide | E442

Ammonium Phosphatide | E442

Ammonium phosphatide is produced from ammonia and phosphorylated fatty acids from a plant-based oil, typically rapeseed oil. It can also be produced synthetically. The product contains a mixture of various ammonium salts of phosphorylated glycerides.

Chemical properties

Ammonium phosphatide is practically water free. It is liquid at room temperature.

It is considered non-GMO, if it is produced synthetically or non-GMP oil is used.

Click here to find suppliers of ammonium phosphatide.

Functionality in Food

Ammonium phosphatides are used as emulsifier alternative to lecithin. In particular, ammonium phosphatide is considered one of the best alternatives to lecithin (E 322) in the manufacture of chocolate and vegetable fat-based coatings. Ammonium Phosphatide and lecithin lower the plastic viscosity in liquid chocolate masses. For uses in fat-reduced chocolates or fat-based confections with no or reduced sugar content, combining ammonium phosphatide with PGPR improves handling during processing.

When ammonium phosphatide is used as an emulsifier in chocolate processing, it has a neutral flavor, even at high dosages. It can lower the plastic viscosity without bringing up the yield value. It is easy to use because it does not thicken at temperatures below 40°C (140°F). During the production of ammonium phosphatide, the processing temperature reaches 147°C (296°F) which kills off all bacterial activity.

Ammonium phosphatide can be combined with other emulsifiers such as PGPR (Polyglycerol Polyricinoleate), citric acid esters of mono-diglycerides and lecithin in a broad range of fat-based confectionery products. By combining emulsifiers in confections often a better emulsifying result and processing behavior can be achieved than when only one emulsifier is used.


The FDA (US Food and Drug Administration) published in June  2007 issued a GRAS (Agency Response Letter GRAS Notice No. GRN 000219) notification for use of ammonium phosphatide as an emulsifier in chocolate and vegetable fat coatings at a level of up to 0.7%.



Like what you are reading?

Sign up for our FREE newsletter about how nutrition affects healthy aging. Receive it every Monday conveniently in your mailbox. Sign up now!

* marked fields are required.

We dislike spam as much as you do! Unsubscribe is easy! Guaranteed!

Confirm your signup through the confirmation email. Please check also your spam folder.


Ria Van Hoef

Leave a Comment