lecithin

[ les-uh-thin ]

Phonetic (Standard)IPA

noun

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

/ ˈlɛsɪθɪn /

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

/ lĕs′ə-thĭn /

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.

1860–65; < Greek lékith ( os ) egg yolk + -in ²

C19: from Greek lekithos egg yolk

The glycerophosphoric acid radical is, to be sure, found in the lecithin of nervous tissues, but its source is not known.

Another consideration to bear in mind is that the nerves need fat wherewith to build up the lecithin.

Commercial lecithin preparations are at best very impure substances; all are more or less altered from the original composition.

The following report was sent to the manufacturers of the various lecithin preparations mentioned therein.

Numerous processes have been devised for the preparation of lecithin from egg-yolk or animal tissue.

April 19, 2024tortuous

[tawr-choo-uhs ]

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