Lecithin
Lecithin is a mixture of triglycerides, fatty acids, and carbohydrates that typically ranges in viscosity up to 5000 SSU, but may be more viscous depending on make-up and temperature. It is typically derived from soybean oil but may also be obtained from egg yolks, corn, or other vegetable seeds. It has a low solubility in water but is an excellent emulsifying agent, so it is used in margarine as well as chocolate and confectionary products as a non-sticking agent.
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