-
performance of
lecithin to make it
suitable for the
product to
which it is added, it may be
hydrolysed enzymatically. In
hydrolysed lecithins, a
portion of...
- Egg
lecithin is a type of
lecithin, a
group of
compounds primarily containing phospholipids, that is
derived from eggs. Egg
lecithin was
first isolated...
-
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....
- (7.4%), emulsifier:
lecithins (soya), vanillin. Sugar, palm oil, hazelnuts, cocoa, skim milk,
reduced minerals whey (milk),
lecithin as
emulsifier (soy)...
-
member of the
lecithin group of yellow-brownish
fatty substances occurring in
animal and
plant tissues.
Dipalmitoylphosphatidylcholine (
lecithin) is a major...
-
Lecithin–cholesterol
acyltransferase (LCAT, also
called phosphatidylcholine–sterol O-acyltransferase) is an
enzyme found in many animals,
including humans...
- mL−1.
Available sources of LPE are egg yolk
lecithin (≤1.5%),
soybean lecithin (≤0.2%), and
other lecithins.
Lysophosphatidylethanolamine (LPE also, lisophos...
- The
lecithin–sphingomyelin
ratio (L/S
ratio or L-S ratio) is a test of
fetal amniotic fluid to ****ess for
fetal lung immaturity.
Lungs require surfactant...
-
amount of
emulsifiers naturally found in butter,
including a
trace of
lecithin, is used to form an oil-in-water emulsion.
Although similar to hollandaise...
- are
lecithins.
Choline is the alcohol, with a
positively charged quaternary ammonium,
bound to the phosphate, with a
negative charge.
Lecithins are present...
