Cholestrol

What Is Liquid Lecithin?

Lecithin or Phosphatidycholine is a lipid or fat which is found in the membranes of all the living cells. The function of

Liquid Lecithin

is to improve the regulation of nutrients in the body. Phosphatidylcholine is a that part of Liquid Lecithin which helps in synthesizing lecithin into choline which is an important component in maintaining the cell membrane and regulate the movement of the fat in and out of the cells. In the article below we will discuss the sources and uses of

Liquid Lecithin

.

Sources Of Liquid Lecithin:

Some of the sources of Liquid Lecithin are:

  • It is found in various food items like soybeans, egg yolk, legumes, fish, wheat germ, peanuts and yeast, grape juice, cauliflower and cabbage.
  • It is used as a food additive to function as thicker, emulsifier, and stabilizer in the food prepared.
  • In baked items like cakes, cookies, bread, the dough prepared carries liquid lecithin as moisturizing agent whereas in margarines, mayonnaise, shortening, gravies, sauces, soups and salad dressings it used as an emulsifier.
  • It is used as a dispersing and emulsifying agent in caramels, chocolates and wettings.

Uses Of Liquid Lecithin:

Some of the uses of Liquid Lecithin are:

  • Lecithin is used for the breaking down of the fats in the body.
  • It is for the same reason it is used as an effective means of treatment for the gall stones, liver disorders and atherosclerosis.
  • It also plays a major role in lowering the levels of bad cholesterol in the body, thus reducing the risk of heart stroke and heart disease.
  • The Phosphatidylcholine present in Lecithin activates the process of acetylcholine synthesis which handles the activities of brain. Thus, it improves the power of learning and recalling in the memory.
  • Lecithin increases the amount of energy present in the body and helps in the process of digestion.
  • It also helps in the post-menopausal conditions as well.

Thus, the above mentioned were the sources and uses of

Liquid Lecithin

.

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