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Lecithin. A phosphatide derived from triglycerides (q.v.) by the substitution of one fatty acid radical (q.v.) with a phosphocholine radical. It is a compound that possesses both hydrophilic (q.v.) and lipophilic (q.v.) properties that render it an effective surfactant (q.v.) at low usage levels when added to bread doughs (q.v.) and cake batters (q.v.). Its principal source is the soybean (q.v.).