Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so...
Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking. It is a mixture of phospholipids, including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid. Lecithin is commonly extracted from soybeans, sunflowers, or egg yolks.
Key Information
Outside Body Harmful Score
Common Dosage
1200-2400mg daily
Source Type
natural
Production Process
Extracted from soybeans, sunflowers, or egg yolks using solvents like hexane or ethanol, followed by purification and drying.
Use Type
Outside BodyPotential Benefits
Emulsification creates stable mixtures of oil and water-based ingredients, crucial for uniform distribution and consistency in cosmetics and topical products. This enhances product effectiveness and aesthetic appeal.
Possible Side Effects
May cause mild digestive discomfort.
Risk of allergic reaction in individuals with shellfish allergies.
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