Tag: Egg yolk lecithin

First identified in egg yolks in 1845, the term lecithin actually encompasses a group of fatty substances derived from both plant and animal sources. Today, most commercial lecithin is sourced from a few primary origins, playing a crucial role in food production, supplements, and other applications.

Though soy is the most common commercial source of lecithin, it is a naturally occurring fatty substance found in many plants and animals. For those managing soy allergies or simply seeking alternatives, the good news is that you can get lecithin without soy through several other excellent sources.

Lecithin was first isolated from egg yolk in 1845 by chemist Theodore Gobley. Knowing how to make lecithin is understanding the journey of this versatile emulsifier from its natural source, primarily derived as a byproduct of crude oil refining, into a useful food and nutritional ingredient.

Lecithin, first isolated from egg yolks in 1845, is a natural phospholipid mixture found in various plant and animal sources. Its extraction is a crucial process in the food and pharmaceutical industries, where it is valued for its emulsifying, stabilizing, and nutritional properties. Today, commercial lecithin is primarily sourced from soybeans, sunflowers, and egg yolks, with each source requiring a specific extraction methodology.

First identified in egg yolk in 1846, lecithin is a crucial phospholipid with significant health benefits. It acts as a primary dietary source of choline, a nutrient vital for cellular function, making the question 'What is the richest source of lecithin?' a key consideration for a healthy diet.

Did you know that lecithin was first isolated from egg yolks by a French chemist in the 1840s, and its name comes from the Greek word for egg yolk, 'lekithos'? The diverse natural origins of this substance are key to understanding what is lecithin made from. Today, this fatty substance is commercially extracted from several sources, with its specific composition and properties depending on its origin.