lekith

Lekith is a term that does not have a single, widely accepted definition in major reference works. In practical use, it most often appears as a misspelling or variant of lecithin, a group of phospholipids that occur naturally in animal tissues and are widely used as emulsifiers. Outside that context, lekith may also appear as a proper noun or transcription variant in non-English texts, but its meaning is defined by context and there is no universal definition attached to the word itself.

When referring to lecithin, the topic covers a family of glycerophospholipids, with phosphatidylcholine being a principal component. Lecithin is amphipathic, enabling it to form stable emulsions that help mix fats and water. It occurs naturally in many foods, notably egg yolk, soybeans, and sunflower seeds, and is commercially produced from these sources. Industrial and culinary uses include as an emulsifier in baked goods, chocolate, dairy products, and processed foods; as a stabilizer in cosmetics; and as an excipient in pharmaceuticals. It is widely regarded as safe for consumption when used within approved limits, though individual allergies or sensitivities may apply.

The name lecithin is derived from Greek lekithos, meaning egg yolk, reflecting its historical isolation from egg yolk. If you encounter the word lekith in a text, verify whether the intended term is lecithin or a different noun, since there is no established independent concept under the form "lekith" in standard reference works. See also lecithin, phospholipid, emulsifier.