lecithine

Lecithin, also spelled lecithine, is a group of phospholipids that are essential components of cell membranes. It is commonly obtained as a mixture from animal tissues such as egg yolk or from plant sources such as soybeans, sunflowers, canola, and other seeds. The term lecithin derives from the Greek lekithê, meaning egg yolk, and the substance was first described in the 19th century by French chemist Maurice Gobley.

The major constituent of lecithin is phosphatidylcholine, a phospholipid that functions as a surface-acting agent. The mixture also contains phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine, along with small amounts of triglycerides, cholesterol, and other lipids. Lecithin is valued for its amphipathic nature, which enables it to act as an emulsifier and stabilizer in solutions containing both oil and water.

Applications and uses are broad. In the food industry, lecithin is used as an emulsifier and texturizer in products such as chocolate, baked goods, margarine, dressings, and dairy within certain formulations. In cosmetics and personal care, it serves as an emulsifier and moisture-retaining agent. In pharmaceuticals and dietary supplements, lecithin may be used as an excipient or carrier for fat-soluble substances and as a source of choline for some dietary regimens.

Commercial lecithin is produced as refined fractions or purified phospholipids, with soy and sunflower lecithin being the most common sources today. It is generally recognized as safe for approved uses, though products and formulations may vary by region and application.