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Concept Breadcrumbs

Preferred Term:

lecithins

Definition:
A complex mixture of phospholipids; glycolipids; and triglycerides; with substantial amounts of phosphatidylcholines; phosphatidylethanolamines; and phosphatidylinositols, which are sometimes loosely termed as 1,2-diacyl-3-phosphocholines. Lecithin is a component of the cell membrane and commercially extracted from soybeans and egg yolk. The emulsifying and surfactant properties are useful in food additives and for forming organogels (gels).
Concept Schemes:
NALT Full
Broader Concept:
URI:
https://lod.nal.usda.gov/nalt/84498
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RDF/XMLCreated 2006-07-21, last modified 2018-11-14