Phospholipid as a food additive, limited use conditions

As a food additive, phospholipids have a relatively high level of safety. However, there are also some restrictive conditions, which are as follows:

Source Restrictions: Phospholipids have a wide range of sources. Common sources include soybeans, sunflowers, egg yolks, etc. If the phospholipids are derived from soybeans, there may be an allergic risk for people who are allergic to soybeans. When using such products, attention should be paid to the product labels to ensure that consumers can clearly know about it. In addition, if genetically modified soybeans are used as raw materials to produce phospholipids, it is necessary to make labels in accordance with relevant regulations on genetically modified labeling.

Quality Standard Restrictions: There are strict quality standards for phospholipids as food additives. For example, according to relevant standards, the content of heavy metal lead in phospholipids should be ≤ 1mg/kg, and the content of arsenic should be ≤ 3mg/kg to ensure their safety and prevent harm to the human body caused by excessive heavy metals.

Usage Range and Dosage Restrictions: Different countries and regions have clear regulations on the usage range and dosage of phospholipids in foods. In China, GB 2760 stipulates that phospholipids can be used in various types of foods such as baked goods and candies, and they are usually used in appropriate amounts according to production needs. However, in specific applications, it is still necessary to reasonably control the usage amount according to different food types and process requirements. For example, in margarine, the maximum usage amount is 0.1%-0.35%; in chocolate, the addition amount is 0.2%-0.3%; in candies, the addition amount is approximately 0.5%, etc.

Stability-related Restrictions: The stability of phospholipids is affected by factors such as temperature, humidity, light, and pH. An increase in temperature, high humidity, exposure to light, and an inappropriate pH environment will all accelerate the oxidation of phospholipids or cause them to absorb water, thus reducing their stability. This may produce harmful substances and affect food safety. Therefore, during food processing, storage, and transportation, it is necessary to control environmental conditions well. For example, try to reduce the processing temperature, maintain a dry environment, avoid light, etc., to ensure the stability of phospholipids and the safety of food.