lecithin what is
The term emulsifier was initial employed by French chemist Theodore Gobley to spot the pure kind of a substance found in egg yolks. The word emulsifier really comes from the Greek word lekithos, which suggests food of Associate in Nursing egg. Read About Excess Dietary Protein The substance that Gobley found in egg yolks is additionally referred to as phosphatidylcholine. However, most varieties of emulsifier on the market nowadays conjointly contain substances like linolic acid, phosphatidylinositol and omega-6 fatty acid. Both phosphatidylcholine and phosphatidylinositol area unit fatty acids that area unit vital elements of biological and cell membranes. they're insoluble in water, however soluble in organic solvents. each area unit a special form of fat referred to as phospholipids. Phosphatidylcholine is found in each cell of our body. it's currently thought-about a significant nutrient. once we area unit young, phosphatidylcholine makes up the maxi