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Appears in
Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
One of a number of phospholipids. Fat found in cell membranes and that can be sourced from animals or plants—for example, egg yolks and soybeans. Acts as an emulsifier that can bind oil and water in emulsions such as mayonnaise.

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