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E442 Ammonium phosphatides

E442EmulsifiersOrigin: Plant
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The short answer
Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.
Generally safe

Fine for most people at normal amounts.

E-numberE442
Comes fromPlant
What it doesEmulsifiers
Glycemic index—
Daily limitNot set
Also calledAmmonium phosphatides, Emulsifier YN

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Ammonium phosphatides are an approved chocolate emulsifier in the US, the EU and Canada. They let manufacturers thin chocolate without adding more cocoa butter. EFSA has not set a low numerical daily limit for current uses.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Melted chocolate has to flow into a mold. E442, sometimes called YN, reduces viscosity the way lecithin does, and it is valued when soy is the allergen to avoid. The ammonia is part of the salt, not a cleaner poured into the bar.

Where it comes from: Ammonium phosphatides for chocolate are made from rapeseed or other vegetable oil. The oil is phosphorylated and then partly neutralized with ammonia.

Why it’s in food

  • Thins chocolate for molding
  • Replaces soy lecithin
  • Stabilizes coatings
  • Cuts cocoa butter need

Often found in

Chocolate barsChocolate coatingsCouvertureCandy shellsIce cream coatings

Also listed as: Ammonium phosphatides, Emulsifier YN, Mixed ammonium salts of phosphorylated glycerides

Health & gut impact

ReviewConcern

EFSA found no safety concern for ammonium phosphatides at the levels used in cocoa and chocolate products.

EFSA re-evaluation of ammonium phosphatides (2016)

Soy allergyBenefit

This emulsifier is made from vegetable oil such as rapeseed, so it is one route to chocolate without soy lecithin.

21 CFR 172.834

Chocolate you can melt

For your pantry
Pantry staple

Sunflower lecithin

The usual soy-free emulsifier for home chocolate.

Shop sunflower lecithin Opens your country’s Amazon store
Pantry staple

Cocoa butter

Flow from more fat, with no emulsifier.

Shop cocoa butter Opens your country’s Amazon store
Pantry staple

Couverture chocolate

Already tempered bars for melting.

Shop couverture Opens your country’s Amazon store

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What can I use instead?

Sunflower lecithin

Ratio: A fraction of a percent

Best for: Soy-free chocolate

More cocoa butter

Ratio: Several percent

Best for: Chocolate flow without an emulsifier

Related

More emulsifiers:

Brominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoidDATEM (Diacetyl tartaric acid esters of mono- and diglycerides) E472eDATEM (E472e) is a dough strengthener that gives sandwich bread its tall, soft crumb. It's safe, but the fat it's made from may be animal-based.Generally safeLecithin (Soy / Sunflower) E322Lecithin (E322) is a natural fat from soy or sunflower that keeps chocolate, dressings and baked goods smooth. It's safe, vegan and gluten-free. People with a soy allergy should look for sunflower lecithin.Generally safeMono- and Diglycerides E471Mono- and diglycerides (E471) are emulsifiers that can be made from plants or from pork or beef fat. They're only vegan, halal or kosher when the product is certified.Use in moderation

Common questions

Does ammonium phosphatide mean ammonia is in the chocolate?

The additive is a salt made using ammonia during production. It is not a splash of household ammonia, and it is an approved chocolate ingredient.

Is Ammonium phosphatides safe?

Generally safe (86/100). Ammonium phosphatides are an approved chocolate emulsifier in the US, the EU and Canada. They let manufacturers thin chocolate without adding more cocoa butter. EFSA has not set a low numerical daily limit for current uses.

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Scientific sources & regulatory citations
  • 21 CFR 172.834 (US FDA)
  • EFSA OpenFoodTox: E442
  • EFSA re-evaluation of ammonium phosphatides (2016)
  • 21 CFR 172.834

INS 442