Lecithin: a very special substance
Egg
yolks are full of lecithin, a biologically valuable substance that every cell
of the body needs. The more important an organ is, the more lecithin it
contains. Bone marrow, brain, liver and heart are particularly rich in
lecithin. Although lecithin is a fat, it is not used as a source of energy, but
is responsible for vital tasks in the cell membranes, especially in nervous
tissue.
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In cooking, lecithin is
indispensable as a biological emulsifier. It binds with ingredients such as
water and oil, which would otherwise not mix with each other...
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Our
bodies can produce the valuable substance themselves or obtain it from food.
Lecithin doesn’t just aid memory and concentration; it also strengthens nerves,
positively influences cholesterol levels and hinders the formation of
gallstones.
In cooking, lecithin is indispensable as a biological emulsifier. It binds with ingredients such as water and oil, which would otherwise not mix with each other: stable mayonnaise, margarine, creamy eggnog, or fluffy sauces would be inconceivable without this little helper.
In cooking, lecithin is indispensable as a biological emulsifier. It binds with ingredients such as water and oil, which would otherwise not mix with each other: stable mayonnaise, margarine, creamy eggnog, or fluffy sauces would be inconceivable without this little helper.