fatty substance found in the yolks of eggs (among other places), 1853, from French lécithine (coined 1850 by French pharmacist Theodore N. Gobley), from Greek lekithos "egg yolk," + chemical [..]

Derived from plant sources, this lipid (or fat), helps support the proper consistency of the canned food.

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 - th [..]

A major component of cell membranes containing equal amounts of saturated and monounsaturated fatty acids, phosphate, and choline. Lecithin is a member of the lipid group called phospholipids. Its biochemical name is phosphatidylcholine (PC).

A fatty substance obtained from egg yolks and legumes, used to preserve, emulsify and moisturize food. Lecithin-vegetable oil sprays can be used instead of high-calorie oils for greasing pans and sautéing Jamaican foods. T

Source: Soy Key Properties: Anti-static, emollient, emulsifying, Skin conditioning Found In: Lengthening Mascara, Lustro Shimmer Oil, Protect All Over Sunscreen, Tint Skin Complexion Coverage, Touchup [..]

Lecithin, derived from sunflower, rapeseed or cottonseed, is used as an emollient and water-binding agent. Without emulsifiers, all oil-based ingredients would simply sit on top of the water making products like Nature’s Aid skin gel difficult to use and less effective.

Lecithin is a phospholipid, a fatlike substance found in many food ingredients such as egg. As a functional ingredient, it helps to emulsify fats into smaller, more useable fatty acids.

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.

A common constituent of animal and plant tissues, and a source of the nutrient choline. It keeps oil and water from separating out, retards rancidity, reduces spattering in a frying pan, and leads to fluffier cakes. Major natural sources are egg yolk and soybeans.

A complex mixture of Phospholipids; Glycolipids; and TRIGLYCERIDES; with substantial amounts of Phosphatidylcholines; Phosphatidylethanolamines; and Phosphatidylinositols, which are sometimes loosely [..]

Lecithin is a naturally occurring phospholipid and is an excellent source of choline. Choline is a vitamin that works to build cell membranes.

Lecithin is a phospholipid, a fatlike substance found in many food ingredients such as egg. As a functional ingredient, it helps to emulsify fats into smaller, more useable fatty acids. Lecithin is needed by every cell in the body as it is a key player in cell membrane repair and construction.

Lecithin is a fat that can be used to help chewy treats retain their shape.

A phospholipid constituent of cell membranes and lipoproteins; a natural emulsifier that helps stabilize cholesterol in the bile. Lecithin is not an essential nutrient, because it is synthesized by th [..]

A natural antioxidant, emollient and emulsifier. Egg Yolk is 8-9% Lecithin.

* Can be found in animal and vegetable sources.  It is a common compound that is found in the cells of all living organisms.  It prevents water loss and is required for proper biological functioning.

(organic chemistry) The principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy. It is a major constituent of cell membranes, and is commo [..]