LECITHIN Definition & Meaning

lecithin

[ les-uh-thin ]

Phonetic (Standard)IPA

Biochemistry. any of a group of phospholipids, occurring in animal and plant tissues and egg yolk, composed of units of choline, phosphoric acid, fatty acids, and glycerol.
a commercial form of this substance, obtained chiefly from soybeans, corn, and egg yolk, used in foods, cosmetics, and inks.

lecithin

/ ˈ��ɛ��ɪθɪ�� /

biochem any of a group of phospholipids that are found in many plant and animal tissues, esp egg yolk: used in making candles, cosmetics, and inks, and as an emulsifier and stabilizer in foods ( E322 ) Systematic namephosphatidylcholine

lecithin

/ ��ĕ��′ə-�ٳ�ĭ�� /

A fatty substance present in most plant and animal tissues that is an important structural part of cell membranes, particularly in nervous tissue. It consists of a mixture of diglycerides of fatty acids (especially linoleic, palmitic, stearic, and oleic acid) linked to a phosphoric acid ester. Lecithin is used commercially in foods, cosmetics, paints, and plastics for its ability to form emulsions.

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1860–65; < Greek ��é�쾱�ٳ� ( os ) egg yolk + -in ²

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C19: from Greek lekithos egg yolk

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Examples have not been reviewed.

The plant will have capacity to produce 320,000 metric tons per year of edible soybean oil and 7,500 metric tons of lecithin, it said.

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Examples include gellan gum, locust bean gum, soy lecithin and, in the case of oat milk, vegetable oil.

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It identified lecithin, an emulsifier routinely used in making chocolates, as the source of the contamination.

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Egg yolks do a particularly good job, due to a protein called lecithin, which has held together centuries of hollandaise sauces and countless aiolis.

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In general, chocolate chips will have added ingredients such as sugar, cocoa butter, milkfat, soy lecithin, and natural flavors.

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