lecithin
Sign in to saveAlso known as L-alpha-Phosphatidyl choline, Soybean lecithin, Eggyolk lecithin
class=skin-invert-image|thumb|300px|POPC, an example of a [[phosphatidylcholine, a type of phospholipid in lecithin. Shown in – choline residue and phosphate group; – glycerol residue; – monounsaturated fatty acid residue; – saturated fatty acid residue.]] thumb|The different forms of lecithin – powder, two different concentration liquids, granular and powder lecithin
Research
14,573 papers- [Efficacy of enteric lecithin (phosphatidylcholine) in the treatment of ulcerative colitis: a meta-analysis].MMW Fortschritte der Medizin · 2022
- Lecithin liposomes and microemulsions as new chromatographic phases.Journal of chromatography. A · 2020
- Oil-gelling properties of soy lecithin fractions.Food & function · 2021
- A soy lecithin nanoparticles-based extender effectively cryopreserves Holstein bull sperm.Animal reproduction science · 2023
- Lecithin-based nanostructured gels for skin delivery: an update on state of art and recent applications.Journal of controlled release : official journal of the Controlled Release Society · 2014
via PubMed
~11 min read
Encyclopedic overview
10 sectionsContents
- Production
- Hydrolysed lecithin
- Genetically modified crops as a source of lecithin
- Properties and applications
- Food additive
- Dietary supplement
- Religious restrictions
- See also
- References
- External links
class=skin-invert-image|thumb|300px|POPC, an example of a [[phosphatidylcholine, a type of phospholipid in lecithin. Shown in – choline residue and phosphate group; – glycerol residue; – monounsaturated fatty acid residue; – saturated fatty acid residue.]] thumb|The different forms of lecithin – powder, two different concentration liquids, granular and powder lecithin
Lecithin ( ; ) is a generic term to designate a group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.
Excerpted from Wikipedia’s “lecithin” article, available under the CC BY-SA 4.0 licence.