Linked from

The 12 pages that link to Lecithin, each with the reason it gives.

• PhospholipidRelated: Its emulsifying properties arise from phospholipids interacting with both water and oil.

• MayonnaiseRelated: Egg-yolk lecithin helps coat oil droplets and limit their coalescence.

• EggRelated: Yolk lecithin helps emulsify fats in sauces and batters.

• MargarineRelated: Lecithin helps stabilize margarine’s mixture of water and fat.

• CholineRelated: The name is often used loosely for choline-rich phospholipids, not for free choline itself.

• Eggs as foodRelated: Yolk lecithin makes eggs effective emulsifiers in mayonnaise and other sauces.

• Milk chocolateRelated: Small amounts help chocolate flow by reducing friction between cocoa particles.

• Fried eggRelated: Lecithin in the yolk helps explain its emulsifying properties and rich texture.

• Chocolate milkRelated: It helps cocoa particles and fat disperse through the liquid.

• Egg substituteRelated: Soy or sunflower lecithin can provide emulsification similar to a role of egg-yolk phospholipids.