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Related to lecithin: Soy lecithin
1. Any of various substances containing phosphatidylcholine and a variety of other phospholipids, extracted from soybeans, egg yolks, or other sources and used as emulsifiers in a wide range of commercial products, including foods, cosmetics, paints, and plastics.
2. See phosphatidylcholine.
[French lécithine : Greek lekithos, egg yolk + French -ine, -in.]
(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
[C19: from Greek lekithos egg yolk]
lec•i•thin(ˈlɛs ə θɪn)
1. any of a group of phospholipids, containing choline and fatty acids, that are a component of cell membranes and are abundant in nerve tissue and egg yolk.
2. a commercial form of this substance.
[1860–65; < Greek lékith(os) egg yolk + -in1]
A fatty substance containing phosphorus that is present in most plant and animal tissues and is an important structural part of cell membranes. Lecithin is used commercially in foods, cosmetics, paints, and plastics for its ability to form emulsions.
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|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
n. lecitina, elemento esencial en el metabolismo de las grasas presente en los tejidos de los animales, esp. el tejido nervioso.