Lecithin

Lecithin Plant is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid,choline, fattyacids, glycerol, glycolipids, triglycerides, and phospholipids (e.g-phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol).

Lecithin Plant can easily be extracted chemically (using hexane, ethanol, acetone, petroleum ether, benzene, etc.) or mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin Plant is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.