Soy-Free Ingredients — Which E-Numbers Come From Soya?

Soya is the most common source of one of the most common additives: lecithin (E322). Here are the E-numbers that can be soya-derived and what soya-allergic readers need to know.

Lecithin (E322) is usually soya-derived, and as soya is a declared allergen it will be labelled 'soya lecithin'. Sunflower lecithin is the standard soya-free alternative and is increasingly common. Soybean hemicellulose (E426) and thermally oxidised soya bean oil (E479b) are always soya-derived. Tocopherols (E306–E309, vitamin E antioxidants) are often extracted from soya oil, though the refined additive contains negligible soya protein.

For most soya-allergic people, refined soya derivatives like lecithin and tocopherols are tolerated because the allergenic protein is removed — but that's a conversation for your allergist, not a label assumption.

Additives that can involve soya

Additive data sourced from Open Food Facts (ODbL licence) and the European Food Safety Authority (EFSA). This page is for general information and does not provide medical or dietary advice.