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
Wikidata facts
- Official website
- www.elma-eu.org
Show 1 more fact
- Commons category
- Lecithin
via Wikidata · CC0
~11 min read
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.