What is Lecithin?

Lecithin is derived from the Greek word for egg yolk (lekithos), with a high amount of lecithin in the egg yolk. Naturally, lecithin rich foods have a high fat…

1. Food & Material Scientist reply

   [quote "ufukayyildiz, post:1, topic:2574"] Lecithin is also called phosphatidylcholine [/quote] Great information. Lecithin or phosphatidylcholine is composed of the backbone glyc…

2. Sanober Fatima reply

   What is the degradation temperature of lecithin? On which temperature it loss it's emulsifying properties

3. Food & Material Scientist reply

   [quote "Sanober Fatima, post:3, topic:2574"] degradation temperature of lecithin? On which temperature it loss it’s emulsifying properties [/quote] Thanks for moving a step furthe…

4. Ufuk Ayyıldız reply

   [quote "nanoscientist, post:4, topic:2574"] Thanks for moving a step further towards the learning on lecithin. Exact degrdation temp could be difficult aspect since it contains a…

5. Food R&D Emeritus reply

   Practically speaking Lecithin is a surfactant with varying HLB value( hydrophile/ lipophile balance ) of 4 to 12 depending upon its native, fractionated, modified).So they can bro…