Explore: Lecithin

Lecithin (/ˈlɛsɪθɪn/ LESS-ith-in; from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances

member of the lecithin group of yellow-brownish fatty substances occurring in animal and plant tissues. Dipalmitoylphosphatidylcholine (lecithin) is a major

Lecithin citrate is a food additive used as a preservative. Its E number is 344. It is not approved for use in the UK. "Lecithin citrate 344". Noshly.

Egg lecithin is a type of lecithin, a group of compounds primarily containing phospholipids, that is derived from eggs. Egg lecithin was first isolated

The lecithin–sphingomyelin ratio (L/S ratio or L-S ratio) is a test of fetal amniotic fluid to assess for fetal lung immaturity. Lungs require surfactant

Lecithin–cholesterol acyltransferase (LCAT, also called phosphatidylcholine–sterol O-acyltransferase) is an enzyme found in many animals, including humans

Lecithin retinol acyltransferase is an enzyme that in humans is encoded by the LRAT gene. Lecithin retinol acyltransferase is a microsomal enzyme that

Hydroxylated lecithin is chemically modified lecithin. It is made by treating lecithin with hydrogen peroxide and an organic acid such as acetic or lactic

oil (palm oil and/or coconut oil), coffee extract (4.9%), butter, soy lecithin, caramel color, salt, and natural coffee flavor. Two candy flavors are

soya lecithin, polyglycerol polyricinoleate, natural flavour), wheat flour, sugar, modified palm oil, cocoa, sodium bicarbonate, soya lecithin, yeast