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Home > Egg Facts > Eggcyclopedia > L > Lecithin Print E-mail
 

Lecithin

One of the factors in egg yolk that helps to stabilize emulsions such as Hollandaise sauce, mayonnaise and other salad dressings. Lecithin contains a phospholipid called acetycholine which has been demonstrated to have a profound effect on brain function.

– See Cooking Functions, Hollandaise Sauce, Mayonnaise, Nutrient