Lysolecithin vs. Lecithin

(organic chemistry) Any lysophospholipid derived from lecithin

Any of various substances containing phosphatidylcholine and a variety of other phospholipids, extracted from soybeans, egg yolks, or other sources and used as emulsifiers in a wide range of commercial products, including foods, cosmetics, paints, and plastics.

See phosphatidylcholine.

(organic chemistry) The principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy. It is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

A complex, nitrogenous phosphorized substance widely distributed through the animal body, and especially conspicuous in the brain and nerve tissue, in yolk of eggs, and in the white blood corpuscles.

A yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier