Isolated egg yolk lecithin product comprising a total fat content comprising an 6 long chain polyunsaturated fatty acid (LCPUFA) portion having at least a phospholipidic fraction ranging from 30 mg/g to 100 mg/g total fat content, use of the product in a fat mixture of in an infant food ...
Lecithin is a type offatfound naturally in many foods that's essential to human health. Some manufacturers add it to food products to improve taste or texture. You can also take it as a supplement or use it to moisturize your skin. Lecithin is also known as soy lecithin, egg lecithin, ...
Pregnancy andbreast-feeding: Lecithin is commonly consumed in foods. There isn't enough reliable information to know if lecithin is safe to use in larger amounts as medicine when pregnant or breast-feeding. Stay on the safe side and stick to food amounts. ...
In this paper the market and legal aspects are described, followed by an overview on production and properties. The functional performance will be illustrated with food and non-food applications, with an emphasis on novelty. 被引量: 1 年份: 1999 ...
登录 或注册 以获得XClass的完整访问权限: 搜索引擎 完整的类别和小类描述 详细的商品和服务信息 商品和服务的类似信息Subscribe to our newsletter 免责声明 隐私政策 Credits Cookie Settings Follow usWe use a selection of our own and third-party cookies on the pages of this website. You can accept ...
- 《Journal of Food Science & Technology》 被引量: 25发表: 2013年 Effect of the Fermented Soybean Product "Natto" on the Composition and Metabolic Activity of the Human Fecal Flora. The effects of the fermented soybean product "Natto" on the composition and metabolic activity were studied in...
内容提示: Chapter 27 Use of Lecithin and Lecithin FractionsM ARGHERITA R OSSI1 Definition and CompositionLecithin is the phosphatide fraction (phospholipid) of egg yolk lipid and ofseveral oilseeds. Although it was first observed in egg yolk—its name comesfrom the Greek term for egg yolk “...
Lecithin is a frequent food additive, but supplements have not been approved by the FDA for medical use due to a lack of solid clinical research. In fact, despite a relatively large body of research, lecithin has not been found to be effective for any medical purpose. The potential benefits...
Lecithin, a model phospholipid, has amphiphilic and surface-active characteristics. It is commonly used in food, cosmetics, and pharmaceutical industries as a co-surfactant or emulsion9,37. Lecithin also functions as a biogenic mobilizing agent that is commonly used to wash sand contaminated with fu...
Its emulsifying properties led to use it as an alimentary additive (E 322). Its proved non-toxicity makes the soyabean lecithin a safe amphiphilic lipidic food. Soyabean lecithin could be considered a basal 'strategical nutrient' of a balanced food, by restricting the lipid caloric intake, and...