Page 295 - Analytical method for food addtives

18

E442: Ammonium phosphatides

18.1 Introduction

The major food groups contributing to dietary intake of ammonium phosphatides
are chocolate and cocoa products, imitation chocolate and cocoa mixes. A maximum
permitted level of 10 000 mg/kg is allowed in cocoa and chocolate products and
cocoa-based confectionery products. The ADI for ammonium phosphatides is
30 mg/kg body weight.
Ammonium phosphatides, or YN as they are called, are synthetic lecithins used
in chocolate production in order to obtain similar properties to phospholipids, but
1
without the typical soya bean odour and flavour. The emulsifer YN (ammonium
salts of phosphatidic acids) was developed many years ago as a substitute for
natural lecithin, for use as an emulsifier in neutral-flavour chocolate. It reduces
viscosity and yield value. YN can be used in high dosages, without a negative
effect on the viscosity of the chocolate mass. There are four essential steps
involved in the manufacture of ammonium phosphatides:

1 Glycerol and partially hydrogenated rape-seed oil are heated together under
vacuum to produce a controlled mixture of mono-, di-, and triglycerides.
2 The remaining glycerol is removed by distillation.
3 The reaction product is treated with carefully selected phosphorous pentoxide
to produce the phosphatidic acids.
4 Filtration concludes the process.

Ammonium phosphatides have been approved as additives to cocoa and chocolate
products under EEC No 442. There is only a tentative specification available
(FAO/WHO). The characteristic recommendation is: