Substance Name: Lecithin [NF]
RN: 8002-43-5

A complex mixture of PHOSPHOLIPIDS; GLYCOLIPIDS; and TRIGLYCERIDES; with substantial amounts of PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; and PHOSPHATIDYLINOSITOLS, which are sometimes loosely termed as 1,2-diacyl-3-phosphocholines. Lecithin is a component of the CELL MEMBRANE and commercially extracted from SOYBEANS and EGG YOLK. The emulsifying and surfactant properties are useful in FOOD ADDITIVES and for forming organogels (GELS).

Derivatives of phosphatidic acids in which the phosphoric acid is bound in ester linkage to a choline moiety. Complete hydrolysis yields 1 mole of glycerol, phosphoric acid and choline and 2 moles of fatty acids.

Major egg yolk proteins from egg-laying animals such as non-mammalian VERTEBRATES; ARTHROPODS; and others. They are high-density lipoglycoproteins derived from circulating precursors, VITELLOGENINS. Vitellins serve as nutrients for the growing non-mammalian embryos (EMBRYO, NONMAMMALIAN).

TSCA Definition 2022: The complex combination of diglycerides of fatty acids linked to the choline ester of phosphoric acid.

Unspecified