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lecithin
Lecithin is primarily used in technical, scientific, and culinary contexts to describe a specific phospholipid that acts as an emulsifier. It is the key agent that allows oil and water to mix, making it indispensable in the production of mayonnaise, chocolate, and various skincare lotions.
As a chemical substance and a mass noun, it is treated as uncountable. It does not have a plural form in standard usage, as it refers to the substance itself rather than individual units of the molecule.
Meanings
Examples
Soy lecithin is commonly used to keep oil and water from separating in salad dressings.
Does this lotion contain lecithin as an emulsifier?
Does this lotion contain lecithin as an emulsifier?
Lecithin plays a crucial role in the structure of cell membranes.
I wonder if adding a bit of lecithin would make the chocolate smoother.
The chemist explained how lecithin acts as a surfactant to stabilize the mixture.
Many processed foods list lecithin in the ingredients to improve texture.
The formula requires a small amount of lecithin to ensure a consistent emulsion.