ˈlesəthə̇n noun
( -s )
Etymology: International Scientific Vocabulary lecith- + -in
1. : any of several waxy hygroscopic phosphatides that are widely distributed in animals and plants (as in nervous tissue), that form colloidal solutions in water and have emulsifying, wetting, and antioxidant properties, and that are choline esters of phosphatidic acids yielding on complete hydrolysis two fatty acid molecules and one molecule each of glycerol, phosphoric acid, and choline
2. : a commercially produced mixture of phosphatides containing lecithin: as
a. : a yellow to brown waxy solid obtained from egg yolk and used chiefly in medicine — called also ovolecithin
b. : a brown unbleached to light yellow bleached plastic to fluid substance that is obtained in the manufacture of soybean oil and usually contains oil and other components as well as phosphatides and that is used in foods (as margarine, chocolate, bakery products) and animal feeds, in pharmaceutical and cosmetic products, in paints and printing inks, and in gasoline, lubricating oils, and other petroleum products as an additive — called also commercial lecithin, soybean lecithin