"Lecithin proper (phosphatidylcholine), is the substance that all our cells walls are made of. Besides soy, another source of lecithin is egg yolks. This is why egg yolks and soy lecithin can be used, nearly interchangeably, as emulsifiers"
The name "lecithin" was originally defined from the Greek lekithos (λεκιθος, egg yolk) by Theodore Nicolas Gobley, a French chemist and pharmacist of the mid-19th century, who applied it to the egg yolk phosphatidylcholine that he identified in 1847. Gobley eventually completely described his lecithin from chemical structural point of view, in 1874.
Phosphatidylcholine - Wikipedia, the free encyclopedia
By , At August 19, 2011 at 1:36 PM