Lecithin is usually plant-derived — soy and sunflower dominate industrial supply — and vegan-compatible in those forms. Egg lecithin exists, mainly in specialized and pharmaceutical applications, and shares the same E number. The source is normally stated on food labels as soy or sunflower lecithin; where a label says only E322 or lecithin, the review asks for it.
What it means for each mark
- VeganSoy, sunflower and rapeseed lecithin pass; egg-derived lecithin is excluded — the source is confirmed whenever the label leaves it unstated.
- VegetarianAll food lecithins pass, including egg-derived.
Where it typically hides
- Chocolate and confectionery
- Margarine and spreads
- Baked goods and release agents
- Instant powders and beverage mixes
- Supplement formulations (as a carrier or emulsifier)
What a certification review asks for
- The botanical or animal source for every lecithin line in the recipe
- The allergen statement cross-checked for soy and egg
Alternatives
- Sunflower lecithin — the common allergen-light swap for soy
- Rapeseed (canola) lecithin
Frequently asked questions
Is lecithin vegan?
Almost always. Commercial lecithin is overwhelmingly soy- or sunflower-derived, which is vegan-compatible. Egg lecithin exists in some applications; when a label does not name the source, a certification review requests it.
Is E322 always soy?
No. E322 covers lecithin from any permitted source — soy, sunflower, rapeseed or egg. Allergen labeling usually reveals soy and egg.