Question

What is a major function of phospholipids (lecithin) in food?

1) To act as an emulsifier
2) To act as a preservative
3) To act as a flavor enhancer
4) To act as a thickening agent

Answer 1

Phospholipids like lecithin primarily function as emulsifiers in food, allowing for the stable mixing of water and oil phases and improving the consistency of products.

Step-by-step explanation:

The major function of phospholipids like lecithin in food is to act as an emulsifier.

Lecithins, or phosphatidylcholines, contain a phosphate group and glycerol besides fatty acids and are crucial components of cell membranes. They have hydrophilic heads and hydrophobic tails which allow them to mix water and oil phases, stabilizing mixtures of substances that typically do not mix well, such as water and fats. In foods, this property makes lecithin a valuable emulsifying agent, which helps in maintaining the consistency of food products and aids in the mixing of ingredients.

While lecithin has other roles in organisms, such as being an integral part of nerve and brain tissue and a source of choline for lipoprotein formation, its use in food predominantly leverages its emulsifying properties.