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Lecithin


What are lecithins and where do they occur?
Lecithins are phospholipids, composed of fatty acids, glycerin, phosphoric acid, and choline. They are constituents of animal and plant organisms and accompanying substances in fats and fatty oils. Egg yolk and plant seeds are particularly lecithin-rich.

Importance:

  • for emulsifying fat (lipids) and water → food and feed emulsifiers
  • used as a dietary supplement in dietetics
  • improves the digestibility of fat
  • improves feed conversion efficiency → shorter feeding period
  • supports the production of immunocompetent cells

 
 



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Lecithin