Lecithin (NF) is a food additive primarily composed of phospholipids, commonly derived from egg yolks. It functions as an emulsifier, helping to stabilize mixtures of oil and water in food and feed products.
Content scope: Information here supports chemical identification and industrial supply, research, and manufacturing contexts. It is not a therapeutic claim, medical advice, or drug-use instructions.
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1,2-dilinoleoyl-sn-glycero-3-phosphocholine
research compound
1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine
research compound
1,2-dioleoyl-sn-glycero-3-phosphocholine
research compound
1-stearoyl-2-oleoyl-sn-glycero-3-phosphocholine
research compound
(S)-pyroglutamic acid
food additive and antioxidant
Alpha,alpha-trehalose
Sweetener and stabilizer in foods
Methyl gallate
antioxidant
Methylparaben
preservative in foods and cosmetics
[(2R)-3-hexadecanoyloxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] 2-(trimethylazaniumyl)ethyl phosphate
JLPULHDHAOZNQI-JLOPVYAASA-N
CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(=O)([O-])OCC[N+](C)(C)C)OC(=O)CCCCCCC/C=C/C/C=C/CCCCC
Sourcing Lecithin (NF)?
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