lecithin(redirected from egg lecithin)
Also found in: Dictionary, Thesaurus, Medical.
Related to egg lecithin: Propofol
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)
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
Any of a group of phospholipids having the general composition CH2OR1·CHOR2·CH2OPO2OHR3, in which R1 and R2 are fatty acids and R3 is choline, and with emulsifying, wetting, and antioxidant properties.
A mixture of phosphatides and oil obtained by drying the separate gums from the degumming of soybean oil; consists of the phosphatides (lecithin), cephalin, other fatlike phosphorus-containing compounds, and 30-35% entrained soybean oil; may be treated to produce more refined grades; used in foods, cosmetics, and paints. Also known as commercial lecithin; crude lecithin; soybean lecithin; soy lecithin.
A waxy mixture of phosphatides obtained by refining commercial lecithin to remove the soybean oil and other materials; used in pharmaceuticals. Also known as refined lecithin.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
A liquid, obtained in refinement of soya beans or cottonseed; used in paints to promote pigment wetting and to control pigment settling and flow properties.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.