lecithin

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Related to egg lecithin: Propofol

lecithin

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)

lecithin

[′les·ə·thən]
(biochemistry)
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.
(materials)
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.

lecithin

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.
References in periodicals archive ?
Egg lecithin is usually employed as emulsifier in parenteral emulsions and liposomes, due to its safety.
Factors PFOB ([micro]L) Egg lecithin (%, w/v) Level 1 100 1.8 Level 2 150 2.4 Level 3 200 3.0 Factors LutrolF68 (%, w/v) Oleic acid (%, w/v) Level 1 0 0.1 Level 2 0.6 0.2 Level 3 1.3 0.3 TABLE 2: Composition of the PFOB nanocore templates.