1. A compound formed by the partial hydrolysis of lecithin, consisting of a fatty acid, glycerol, phosphoric acid, and choline; used in biochemistry and as an emulsifier in food and pharmaceutical products.
Usage: technical; biochemistry term; also called lysophosphatidylcholine

Examples

• Lysolecithin is commonly used as an emulsifier in margarine and baked goods.
• The enzyme phospholipase A2 breaks down lecithin to produce lysolecithin.
• Researchers studied the role of lysolecithin in cell membrane structure.
• Lysolecithin has surfactant properties that make it useful in cosmetic formulations.
• The pharmaceutical industry uses lysolecithin to improve drug delivery and absorption.