BACK TO PREVIOUS PAGE
Hydroxylated Lecithin. Lecithin (q.v.), a surfactant (q.v.) that is derived from a triglyceride (q.v.) in which one of the fatty acids (q.v.) has been replaced by phosphocholine (a nitrogen-containing base (q.v.)), and that has been further modified by treatment with peroxide (q.v.) to increase its emulsifying capacity.