1) Common phospholipid 2) Emulsifier 3) Fatty compound 4) French word used in English 5) Phospholipid
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https://www.crosswordclues.com/clue/lecithin
• (n.) A complex, nitrogenous phosphorized substance widely distributed through the animal body, and especially conspicuous in the brain and nerve tissue, in yolk of eggs, and in the white blood corpuscles.
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http://thinkexist.com/dictionary/meaning/lecithin/
any of a group of phospholipids (phosphoglycerides) that are important in cell structure and metabolism. Lecithins are composed of phosphoric acid, ... [3 related articles]
Found on
http://www.britannica.com/eb/a-z/l/28
A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity.
Found on
http://www.chocolatesource.com/glossary/index.asp
Natural antioxidant and emollient. High in essential fatty acids. A stabiliser and emulsifier from soya beans, corn, peanuts and egg-yolk. Cholesterol reducer
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http://www.encyclo.co.uk/local/20575
<protein> Phospholipids of egg yolk (usually hen's eggs). A mixture of phosphatidylcholine and phosphatidylethanolamine, but usually refers to phosphatidylcholine. ... (18 Nov 1997) ...
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http://www.encyclo.co.uk/local/20973
(les´ĭ-thin) phosphatidylcholine.
Found on
http://www.encyclo.co.uk/local/21001
Stabilizer and emulsifier; enhances digestion of fat. Has nutritional value (contains phospholipids)
Found on
http://www.encyclo.co.uk/local/21614
Lecithin, when added, is generally added during the end of the conching process. Lecithin is an emulsifier, and decreases the viscosity of chocolate. It is generally used within mass-market chocolate to allow a reduction in the amount of necessary cocoa butter for a given formulation. Some fine chocolate makers use lecithin while others do not
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http://www.encyclo.co.uk/local/22181
A natural product derived from the soybean that helps control flow properties in chocolate by giving it a smooth texture.
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http://www.encyclo.co.uk/local/22184
a fatty compound required for proper metabolism.
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http://www.encyclo.co.uk/local/22225
Phospholipids of egg yolk (usually hen's eggs). A mixture of phosphatidyl choline and phosphatidyl ethanolamine, but usually refers to phosphatidyl choline.
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http://www.encyclo.co.uk/visitor-contributions.php
Lec'i·thin noun [ Greek
le`kiqos the yolk of an egg.]
(Physiol. Chem.) A complex, nitrogenous phosphorized substance widely distributed through the animal body, and especially conspicuous in the brain and nerve tissue, in yolk of eggs, and in the white blood corpuscles.
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http://www.encyclo.co.uk/webster/L/25
A natural emulsifier made from soya, used to stabilise the fats in chocolate and improve its texture.
Found on
http://www.hotelchocolat.co.uk/Chocolat-Glossary-ACHOCOLATE_GLOSSARY/
A natural emulsifier made from soya,which helps increase the viscosity of chocolate so that it flows more easily when the chocolatier is working with it.
Found on
http://www.hotelchocolat.com/uk/about/glossary
Lecithin is a lipid containing nitrogen and phosphorus. It forms a vital part of plant and animal cell membranes. It is used as an emulsifier in foods, but is a perfectly natural additive.
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http://www.probertencyclopaedia.com/browse/GL.HTM
Fatty acid-rich constituent of the outer surface of cell membranes; also called phosphatidylcholine.
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http://www.thehorse.com/Glossary.xhtml?L=L
lecithin 1. A yellow phospholipid (any of various compounds composed of fatty acids and phosphoric acid and a nitrogenous base; an important constituent of membranes) essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier. 2. Any of a group of phospholipids found in egg yolks ...
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http://www.wordinfo.info/words/index/info/view_unit/1159/
An emulsifier made from soybeans and used to keep oils from separating.
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http://www.wrenscottage.com/kitchen/glossary.php
noun 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
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https://www.encyclo.co.uk/local/20974
Lipid (fat), containing nitrogen and phosphorus, that forms a vital part of the cell membranes of plant and animal cells. Eggs are a major source of lecithin
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https://www.encyclo.co.uk/local/21221
An emulsifier (stabilizer) added to chocolate as it is being processed to give it smoothness and a fluid consistency. It is derived from soybeans.
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https://www.encyclo.co.uk/local/22183
Phospholipids found widely in animals and plants,(e.g. egg yolk) that have emulsifying, wetting, and antioxidant properties.
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https://www.encyclo.co.uk/local/22445
An antioxidant and emollient used in creams (for both face and body) and cosmetics (such as lipsticks and liquid powders)
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https://www.encyclo.co.uk/local/22766
Derived from eggs or soy beans, a fat-soluble compound. emulsifierEmulsifier and spreading agent, emollientemollient and antioxidant. A water-attracting agent used in products to help hydrate the skin. Keeps the water and oil portions from separating.
Found on
https://www.encyclo.co.uk/local/22769
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