Lecithins are a group of fatty substances found in plant and animal tissues, primarily composed of phospholipids, which are essential components of cell membranes. The CAS number 8057-53-2 specifically refers to a type of lecithin derived from soybeans, commonly known as soybean lecithin. Lecithins are amphiphilic molecules, meaning they possess both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, which makes them effective emulsifiers. This characteristic allows them to stabilize mixtures of oil and water, making them valuable in food, pharmaceutical, and cosmetic formulations. Lecithins are also a source of choline, an essential nutrient important for various bodily functions, including neurotransmission and lipid metabolism. They are generally recognized as safe (GRAS) by regulatory agencies and are widely used in the food industry as additives to improve texture and shelf life. Additionally, lecithins can exhibit antioxidant properties and may have potential health benefits, although further research is needed to fully understand their effects.

Lecithins

8057-53-2: Lecithins are a group of fatty substances found in plant and animal tissues, primarily composed of phospholipids, which are essential components of cell membranes. The CAS number 8057-53-2 specifically refers to a type of lecithin derived from soybeans, commonly known as soybean lecithin. Lecithins are amphiphilic molecules, meaning they possess both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, which makes them effective emulsifiers. This characteristic allows them to stabilize mixtures of oil and water, making them valuable in food, pharmaceutical, and cosmetic formulations. Lecithins are also a source of choline, an essential nutrient important for various bodily functions, including neurotransmission and lipid metabolism. They are generally recognized as safe (GRAS) by regulatory agencies and are widely used in the food industry as additives to improve texture and shelf life. Additionally, lecithins can exhibit antioxidant properties and may have potential health benefits, although further research is needed to fully understand their effects.

<p>Phosphatidylcholines (PC), found in egg yolk/soybeans, are phospholipids forming cell membranes and surfactants, but not in most bacteria.</p>

Phosphatidyl choline (from egg yolk)

<p>Phosphatidylcholine (PC) is a major phospholipid in cell membranes. It is also an important component of the myelin sheath, which plays a vital role in the transmission of nerve impulses within the body. PC plays a role in diverse cellular functions and has been shown to be involved in protein interactions, receptor binding, and ion channel activity. It is used as a research tool to study the effects of different substances on animal cells and tissues. Phosphatidylcholine has been shown to inhibit ion channels by competing with magnesium ions for binding sites.</p>

CAS 8057-53-2

Lecithins

Phosphatidyl choline (from egg yolk)

Ref: TM-T34030

Phosphatidyl choline (from egg yolk)

Ref: 3D-IAA05753