Lecithin Record from Hot Sauce Survey
|Ingredient Type||Thickening Agent Firming Agents|
|Wikipedia Summary||Lecithin (, from the Greek lekithos 'yolk') is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is 'egg yolk' in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray. Because it is nearly impossible to detect the origin of derivatives such as lecithin, the European regulations require those who wish to sell lecithin in Europe to use a meticulous, but essential system of identity preservation (IP). Lecithin derived from plants and egg yolks is permissible, as is that derived from animals slaughtered according to the rules of dhabihah.|
|Wikipedia Link||WikiPedia Link|
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|Recipes Using This (3)|
|Manufacturers Using This (2)|
|Date Added||11 Months Ago|
|Date Last Updated||5 Months, 1 Week Ago|
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