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Query from: michael, singapore, 04/17/07
Topic: NUTRITION      Submitted on:
Subject: is the soya lecithin (E476) used in chocolates suitable for vegetarians?

is the soya lecithin (E476) used in chocolates, suitable for vegetarians?

Rate = 3 (Rated by 10 Council Members)
[ This query closed ]
Response from: Badshah .,   
Council Member on
Source: This information comes from my own knowledge.
Dear michael,… Soya lecithin (E476) used in chocolates is suitable for vegetarians. Chocolates are generally produced by addition of small amounts (< 0.5%) of certain emulsifiers. There are two main reasons for employing emulsifiers: on one hand for enhancing the flow behavior of molten chocolate, characterized through the parameters viscosity and yield value. This permits a reduction of the cocoa butter content by up to 5%. On the other hand emulsifiers enhance the storage stability by retarding and reducing fat blooming. At present, emulsifiers such as lecithin (E322), but ammonium phosphatides (E442) and Polyglycerol polyricinoleate (E476) as well, are usually employed in the chocolate industry. They are, separately or in combination, capable of influencing the rheological properties of chocolate in a positive way.

Rate = 2.5 (Rated by 5 Council Members)

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Response from: Indumukhi A.,   
Council Member on
Source: This information comes from my own knowledge.
Yes, soya lecithin comes from soybeans. Sometimes lecithin is derived from eggs or other animal products. But as long as it is called "soya lecithin" it is derived from the soybean and vegetarian.

Rate = 1 (Rated by 4 Council Members)

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Response from: vijayalakshmi ravindran,   
Registered Member on
Source: This information comes from my own knowledge.
soya is vegetarian ,so any by product is also vegetarian

Rate = 1.5 (Rated by 6 Council Members)

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