Lecithins, egg yolk (CAS 93685-90-6) are a group of naturally occurring compounds found in egg yolks. They appear as a yellowish-brown liquid with a characteristic odor. Lecithins are composed of various phospholipids, including phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol. ...
As is known, lipids belonging to various classes are the main components of membranes in the living cell. Each lipid is composed of a set of molecules of several types with different combinations of fatty acid residues. The properties of various membranes are determined both by the particular ...
of lecithin in oleogelation into four main roles: 1. oleogelation facilitator; 2. structure-forming impact; 3. texturing agent; and 4. functionality provider. Also, the origin and structure-forming characteristics of lecithin, as well as a short summary of the oleogelation process itself, are ...