Your search for "Lecithin" turned up no sets. Try checking for spelling mistakes, generalizing your terms, or using similar words.
| # | Term | Definition | From Set |
|---|---|---|---|
| 1 | Lecithin | A common constiuent of animal and plant tissues, it is a source of the nutrient choline. It keeps oil and water from separating out, retards rancidity, recudes spattering in a frying pan, and leads to fluffier cakes. Major sources are egg yolk and soybeans. Used as an emulsifier and antioxidant in baked goods, margarine, chocolate, and ice cream | Chemical Cuisine - Gums to Phosphoric Acid |
| 2 | Lecithin | This reduces spattering in a frying pan and produces fluffy cakes | Practical Chem Cuisine Questions |
| 3 | lecithin | fluffy cakes | Chemical Cuisine Buzz Words |
| 4 | lecithin | frying pan | Chemical Cuisine Buzz Words |
| 5 | Lecithin | The major sources of this include egg yolk and soybean | Chem Cuisine Practical Questions 2 |
| 6 | Lecithin | A phospholid that is found in plant and animal cells, eggs, and acts as an emulsifier | Units3&4 |
| 7 | Lecithin | a nutrient (phospholipid) from egg yolk (also found in the protective lining of nerves, myelin) | Section 19 |
| 8 | lecithin | cholesterol and phospholipids | Ch. 24 Digestive Sytstem |
| 9 | lecithin | a | pastry arts. eggs, dairy |
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