Commercial lecithin is actually a mixture of lecithin, other related phospholipids and oil. Due to its ability to break up fat and oil globules and its antioxidant properties, lecithin extracted from soy beans is important commercially for processing food and other products. In food it aids in the mixing of vegetable oils, butters, and other fatty ingredients so that they are uniformly distributed throughout the product. Without lecithin these ingredients tend to separate out. A familiar example is the separation of fat out of chocolate, leaving a light oily film on the surface. Lecithin stabilizes oils against oxidation during processing, resulting in better flavor and longer shelf life. Lecithin is also used in the manufacture of paints, dyes, inks, leather goods, plastics, cosmetics, textiles, and pharmaceutical products, among others.
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Canty, David J., and Steven H. Zeisel. "Lecithin and Choline in Human Health and Disease." Nutrition Reviews, 52, (1994): 327.
Delaney, Lisa, and Cemela London. "Dictionary of Healing Techniques and Remedies-part 35." Prevention, 44, (February 1992): 135.
Patricia V. Racenis
Science EncyclopediaScience & Philosophy: Laser - Background And History to Linear equationLecithin - Structure And Properties, Dietary And Commercial Sources, Role In Health And Disease, Commercial Importance