we recommend lard.
- Lecithin is o ne of a group of phosphoglycerides found in various plant and animal substances, including egg yolk, nerve tissue, semen, and cell membranes.
- Lecithin is a naturally occurring phospholipid derived from soybeans. Both water and oil loving, lecithin helps protect the skin and replenish the acid mantle as well as improve the skin's feel after application.
- Lecithin is a fatty acid ester, found in egg yolk and soy beans, used as a surfactant.
- Lecithin is a natural product from the soy bean which acts as a thinner. In chocolate manufacture it controls flow properties by reducing viscosity.
- Lecithin is a phosphatide naturally occurring in oil from both plants and animals.
- Lecithin is capable of forming colloidal solutions in water and possesses emulsifying. wetting and antioxidant properties.
- Lecithin is a natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscosity.
- Lecithin is a phospholipid (phosphoglyceride) that is part of cell membranes and consists mostly of the B vitamin choline, as well as linoleic acid and inositol. Although a lipid, lecithin is partially water-soluble and therefore an emulsifying agent that helps disperse fats, protecting the vital organs and arteries from fatty buildup. Repairs cell membranes, aids in absorption of thiamin by the liver and Vitamin A by the intestine, promotes energy, and helps repair the liver from damage due to alcoholism.
- Commercial lecithin is primarily derived from soybeans, but also comes from other food sources.
- Soybeans and eggs are a good source of lecithin. It is a fatty substance that acts as an emulsifier and helps keep your blood's cholesterol circulation freely.
- Lecithin has been shown to reduce cholesterol levels.
- Lecithin is a specific phospholipid found in both plants and animals. Soybeans and other oil bearing seeds are an excellent source of lecithin.
- Lecithin displays excellent emulsifying, wetting, and antioxidant properties.
- Lecithin is derived from soya lecithin fractions. Benefits: It is a blend of phospholipids that serve to form the membranes of cell walls. It is high in B vitamins and is an anti-oxidant.
- Lecithin is an emulsifier, or mixing agent, that helps fat and water stay together.
- Lecithin is present in egg yolks and milk; it aids mixing in mayonnaise and ice cream.
- Lecithin is a vitamin supplement.
- Lecithin is one of the factors in egg yolk that helps to stabilize emulsions such as mayonnaise, salad dressings and Hollandaise sauce.
- Lecithin contains a phospholipid, acetycholine, which has been demonstrated to have a profound effect on brain function.
- Lecithin is an emollient and surfactant.
- Lecithin is any of a group of phospholipids common in plants and animals. They are essential for the metabolism of fats and are used in the processing of foods. Deficiency leads to hepatic and renal disorders, high serum cholesterol levels, arteriosclerosis and arteriosclerosis.
- Lecithin is a mixture of phospholipids that is composed of fatty acids, glycerol, phosphorus, and choline or inositol.
- Lecithin can be manufactured in the body and a major component of all major cells in the body.
- Lecithin is a one of the ingredients used in the making of surfactant.
- Lecithin is any of several phospholipids containing two fatty acids, a phosphate group, and a choline molecule.
- Lecithin is an emulsifier used to improve the flow properties of chocolate.
- Lecithin helps to emulsify large fat particles and turn them into tiny particles; as a nutrient it can help nourish damaged cells and tissues; and also helps keep skin soft and supple.
- Lecithin is 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.
Lecithin - unbleached fluid
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