Lecithin

Name:
Lecithin
Detailed information:

M Formula:	C8H17O5NRR′, R and R′ being fatty acid groups
Properties:
Light brown to brown, viscous semiliquid with a characteristic odor. Partly soluble in water and acetone; soluble in chloroform and benzene.
Derivation:
Usually from soybean oil, also from corn, other vegetable seeds, egg yolk, and other animal sources.
Grade:
Technical, unbleached, bleached; fluid, plastic, edible, FCC, 96+% for biochemical or chromatographic standards.
Use:
Emulsifying, dispersing, wetting, penetrating agent, and antioxidant; in margarine, mayonnaise, chocolate and candies, baked goods, animal feeds, paints, petroleum industry (drilling, leaded gasoline), printing inks, soaps and cosmetics, mold release for plastics, blending agent in oils and resins, rubber processing, lubricant for textile fibers.