Lecithin is a phospholipid which consists of glycerol, two fatty acids, a phosphate group and choline, HOCH2CH2N(CH3)3+. Lecithin was first found in eggs in 1846, so its name was coined from the Greek word for egg yolk, lekithos. Though lecithin is its...

Lecithin is mostly a mixture of glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). However, in biochemistry, lecithin is usually used as a synonym for pure phosphatidylcholine,...

Lecithin is an essential component of all dairy products due to its various functional capabilities. Lecithin is used in the ice cream industry as an effective and stable emulsifier. It has an amphipathic property that enables sit to bind with water and milkfat at...

Cargill is introducing a new grading system for its standard and specialty lecithins. Food manufacturers around the world can now select from four main grades of lecithins that take into account a range of factors with particular focus on product quality, functionality and...