lecithin

lec·i·thin  (ls-thn)

n.

Any of a group of phospholipids found in egg yolks and the plasma membrane of plant and animal cells, used as an emulsifier in a wide range of commercial products, including foods, cosmetics, paints, and plastics. Also called phosphatidylcholine.

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[French lécithine : Greek lekithos, egg yolk + French -ine, -in.]

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lecithin [ˈlɛsɪθɪn]

n

(Life Sciences & Allied Applications / Biochemistry) 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 name phosphatidylcholine

[from Greek lekithos egg yolk]

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lecithin  (ls-thn)

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.

Thesaurus

Noun

1.

lecithin - 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 emulsifier - a surface-active agent that promotes the formation of an emulsion phospholipid - any of various compounds composed of fatty acids and phosphoric acid and a nitrogenous base; an important constituent of membranes