Lysolecithin vs. Lecithin

Lysolecithinnoun

(organic chemistry) Any lysophospholipid derived from lecithin

Lecithinnoun

(organic chemistry) The principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy. It is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

Lecithinnoun

A complex, nitrogenous phosphorized substance widely distributed through the animal body, and especially conspicuous in the brain and nerve tissue, in yolk of eggs, and in the white blood corpuscles.

Lecithinnoun

a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier

Lecithin

Lecithin (, from the Greek lekithos ) is a generic term to designate any 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.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley. In 1850, he named the phosphatidylcholine lécithine.