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.
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CAS 97281-47-5
L-Dilinoleoyllecithin
research compound
POPC
phospholipid for biophysical experiments
1,2-Dioleoyl-sn-Glycero-3-Phosphocholine
phospholipid research reagent
SOPC
phospholipid biochemical research reagent
L-Pyroglutamic acid
food additive and antioxidant
Trehalose
Sweetener and stabilizer in foods
METHYL GALLATE
antioxidant
Methyl 4-hydroxybenzoate
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