lecithin

[ les-uh-thin ]

noun

1. Biochemistry. any of a group of phospholipids, occurring in animal and plant tissues and egg yolk, composed of units of choline, phosphoric acid, fatty acids, and glycerol.
2. a commercial form of this substance, obtained chiefly from soybeans, corn, and egg yolk, used in foods, cosmetics, and inks.

lecithin

/ ˈlɛsɪθɪn /

noun

1. biochem any of a group of phospholipids that are found in many plant and animal tissues, esp egg yolk: used in making candles, cosmetics, and inks, and as an emulsifier and stabilizer in foods ( E322 ) Systematic namephosphatidylcholine

lecithin

/ lĕs′ə-thĭn /

1. A fatty substance present in most plant and animal tissues that is an important structural part of cell membranes, particularly in nervous tissue. It consists of a mixture of diglycerides of fatty acids (especially linoleic, palmitic, stearic, and oleic acid) linked to a phosphoric acid ester. Lecithin is used commercially in foods, cosmetics, paints, and plastics for its ability to form emulsions.

Word History and Origins

Origin of lecithin¹

1860–65; < Greek lékith ( os ) egg yolk + -in ²

Word History and Origins

Origin of lecithin¹

C19: from Greek lekithos egg yolk

Example Sentences

The glycerophosphoric acid radical is, to be sure, found in the lecithin of nervous tissues, but its source is not known.

From Project Gutenberg

Another consideration to bear in mind is that the nerves need fat wherewith to build up the lecithin.

From Project Gutenberg

Commercial lecithin preparations are at best very impure substances; all are more or less altered from the original composition.

From Project Gutenberg

The following report was sent to the manufacturers of the various lecithin preparations mentioned therein.

From Project Gutenberg

Numerous processes have been devised for the preparation of lecithin from egg-yolk or animal tissue.

From Project Gutenberg