In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray. Lecithin is sold as a food additive and dietary supplement. This results in a type of surfactant that usually is classified as amphipathic. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. Almond Breeze Unsweetened Chocolate Milk Nutrition Facts Serving Size 1 cup (240 ml) Amount Per Serving Calories 40 Daily Values Total Fat 3.00g 4 Saturated Fat 0.000g 0 Trans Fat 0.000g Polyunsaturated Fat 0.500g Monounsaturated Fat 2.000g Cholesterol 0mg 0 Sodium 170mg 7 Total Carbohydrate 2.00g 1 Dietary Fiber 1. It has low solubility in water, but is an excellent emulsifier. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. Gobley originally isolated lecithin from egg yolk-λέκιθος lekithos is "egg yolk" in Ancient Greek-and established the complete chemical formula of phosphatidylcholine in 1874 in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Cholesterol-free (Almondmilk, a cholesterol-free food). In 1850, he named the phosphatidylcholine lécithine. Almond Breeze: 35 DV (450 mg) Dairy Milk: 25 DV (300 mg) (1 cup of regular dairy milk contains 300 mg calcium vs 1 cup of almond breeze contains 450 mg calcium). Lecithin: Lecithin -UK:, US:, from the Greek lekithos, "egg yolk"- 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, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley.
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