lecithin
Sign in to saveclass=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
Article
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.