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Ashkenazi Jews
Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim (, , singular: ; also , Yehudei Ashkenaz, "the Jews of Ashkenaz"), are the Jews descended from the medieval Jewish communities along the Rhine in Germany from Alsace in the south to the Rhineland in the north. Ashkenaz is the medieval Hebrew name for this region and thus for Germany. Thus, Ashkenazim or Ashkenazi Jews are literally "German Jews." Later, Jews from Western and Central Europe came to be called "Ashkenaz" because the main centers of Jewish learning were located in Germany. (See Usage of the name for the term's etymology.) Ashkenaz is also a Japhetic patriarch in the Table of Nations ().
http://wn.com/Ashkenazi_Jews -
Sephardi Jews
Sephardi Jews (, plural: ; Spanish '; Portuguese ', Greek Sefardoi, Bulgarian , Turkish , Judaeo-Spanish Sefardies, Arabic: سفارديون) are:
http://wn.com/Sephardi_Jews
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http://wn.com/soy -
The United States of America (also referred to as the United States, the U.S., the USA, or America) is a federal constitutional republic comprising fifty states and a federal district. The country is situated mostly in central North America, where its forty-eight contiguous states and Washington, D.C., the capital district, lie between the Pacific and Atlantic Oceans, bordered by Canada to the north and Mexico to the south. The state of Alaska is in the northwest of the continent, with Canada to the east and Russia to the west across the Bering Strait. The state of Hawaii is an archipelago in the mid-Pacific. The country also possesses several territories in the Caribbean and Pacific.
http://wn.com/United_States
- ancient Greek
- antioxidant
- Ashkenazi Jews
- atherosclerosis
- candy bar
- catalyst
- cell membrane
- cholesterol
- choline
- cocoa butter
- Cocoa solids
- compound feed
- cooking spray
- degumming
- dhabihah
- Diet (nutrition)
- dough
- E number
- Egg (food)
- egg yolk
- emulsifier
- emulsion
- ethanol
- EU
- fat
- fatty acid
- fatty acids
- fermentation (food)
- foam
- food additive
- fractionation
- frying
- glycerol
- glycolipid
- GRAS
- Halal
- hexane
- human
- hydrophilic
- kidney
- kitniyot
- lacto-vegetarian
- latex
- lipophilic
- liposome
- lubricant
- lyso-phospholipids
- metabolism
- metal oxide
- micelle
- Muslim
- niacin
- paint
- Passover
- phosphatidic acid
- phosphatidyl choline
- phosphatidylcholine
- phosphatidylinositol
- phospholipase
- phospholipid
- phosphoric acid
- pigment
- plastic
- printing ink
- release agent
- releasing agent
- religion
- Research
- rust
- Sephardi Jews
- soy
- soybean oil
- sunflower oil
- surfactant
- toxic
- triglyceride
- trimethylamine oxide
- United States
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- vegetarian
- wetting agent
- yeast
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- Order: Reorder
- Duration: 2:26
- Published: 04 Sep 2010
- Uploaded: 27 Nov 2011
- Author: amwayproducts2020
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- Order: Reorder
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- Published: 10 Sep 2010
- Uploaded: 28 Oct 2011
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- Order: Reorder
- Duration: 8:42
- Published: 29 Sep 2009
- Uploaded: 30 Sep 2011
- Author: TheRawFoodWorld
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- Order: Reorder
- Duration: 1:02
- Published: 16 May 2007
- Uploaded: 31 Aug 2011
- Author: oliverlicuisine
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- Order: Reorder
- Duration: 7:23
- Published: 02 Oct 2009
- Uploaded: 27 Aug 2010
- Author: kevingianni
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- Order: Reorder
- Duration: 2:32
- Published: 03 Apr 2008
- Uploaded: 28 Sep 2011
- Author: pastorstraw
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- Published: 24 Sep 2008
- Uploaded: 27 Aug 2010
- Author: reklamozrouti
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- Order: Reorder
- Duration: 0:57
- Published: 03 Mar 2009
- Uploaded: 26 Aug 2010
- Author: vitaclubeu
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- Order: Reorder
- Duration: 0:51
- Published: 03 Mar 2009
- Uploaded: 27 Aug 2010
- Author: vitaclubeu
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- Order: Reorder
- Duration: 2:35
- Published: 29 Apr 2011
- Uploaded: 03 Dec 2011
- Author: Unclergr0unclSounclz
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- Order: Reorder
- Duration: 4:34
- Published: 09 Feb 2011
- Uploaded: 25 Nov 2011
- Author: peachysncream
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- Order: Reorder
- Duration: 6:06
- Published: 15 Aug 2010
- Uploaded: 18 Nov 2011
- Author: KristensRaw
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- Order: Reorder
- Duration: 2:05
- Published: 13 Oct 2011
- Uploaded: 23 Oct 2011
- Author: TheNaprika
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- Order: Reorder
- Duration: 1:13
- Published: 11 Oct 2010
- Uploaded: 23 Nov 2011
- Author: cuisineinnovation
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- Order: Reorder
- Duration: 2:50
- Published: 22 Nov 2011
- Uploaded: 23 Nov 2011
- Author: magicbon123
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- Published: 06 Mar 2011
- Uploaded: 23 Oct 2011
- Author: spiffykimbean
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- Duration: 0:50
- Published: 16 Mar 2010
- Uploaded: 11 Aug 2010
- Author: extendyourlife
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- Uploaded: 21 Aug 2010
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- amphipathic
- ancient Greek
- antioxidant
- Ashkenazi Jews
- atherosclerosis
- candy bar
- catalyst
- cell membrane
- cholesterol
- choline
- cocoa butter
- Cocoa solids
- compound feed
- cooking spray
- degumming
- dhabihah
- Diet (nutrition)
- dough
- E number
- Egg (food)
- egg yolk
- emulsifier
- emulsion
- ethanol
- EU
- fat
- fatty acid
- fatty acids
- fermentation (food)
- foam
- food additive
- fractionation
- frying
- glycerol
- glycolipid
- GRAS
- Halal
- hexane
- human
- hydrophilic
- kidney
- kitniyot
- lacto-vegetarian
- latex
- lipophilic
- liposome
- lubricant
- lyso-phospholipids
- metabolism
- metal oxide
- micelle
- Muslim
- niacin
- paint
- Passover
- phosphatidic acid
- phosphatidyl choline
- phosphatidylcholine
- phosphatidylinositol
- phospholipase
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The word lecithin was originally coined in 1847 by French chemist and pharmacist Theodore Gobley to designate pure phosphatidylcholine. Gobley originally isolated lecithin from egg yolk—λέκιθος (lekithos) is 'egg yolk' in ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in-between he had demonstrated the presence of lecithin in a variety of biological matters including venous blood, bile, human brain tissue, fish eggs, fish roe, chicken and sheep brain.
Lecithin can easily be extracted chemically (using hexane) or mechanically from readily available sources such as soy beans. It has low solubility in water. In aqueous solution its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that is usually classified as amphipathic. Lecithin is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.
Biology
Phosphatidylcholine occurs in all cellular organisms, being one of the major components of the phospholipid portion of the cell membrane.
Production
Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The lecithin is obtained by degumming the extracted oil of the seeds. The lecithin is a mixture of various phospholipids, and the composition depends on the origin of the lecithin. A major source of lecithin is soybean oil. Because of the EU-requirement to declare additions of allergens in foods, in addition to regulations regarding genetically modified crops, a gradual shift to other sources of lecithin (e.g., sunflower oil) is taking place. The main phospholipids in lecithin from soya and sunflower are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine, and phosphatidic acid. They are often abbreviated to PC, PI, PE, and PA, respectively.
Hydrolysed lecithin
To modify the performance of lecithin to make it suitable for the product to which it is added, it may be hydrolysed enzymatically. In hydrolysed lecithins, a portion of the phospholipids have one fatty acid removed by phospholipase. Such phospholipids are called lyso-phospholipids. The most commonly-used phospholipase is phospholipase A2, which removes the fatty acid at the C2 position of glycerol. Lecithins may also be modified by a process called fractionation. During this process, lecithin is mixed with an alcohol, usually ethanol. Some phospholipids, such as phosphatidylcholine, have a good solubility in ethanol, whereas most other phospholipids do not dissolve well in ethanol. The ethanol is separated from the lecithin sludge, after which the ethanol is removed by evaporation to obtain a phosphatidylcholine-enriched lecithin fraction.
Properties and applications
Lecithin has emulsification and lubricant properties, and is a surfactant. Lecithin can be totally metabolized by humans, so is well tolerated by humans and non-toxic when ingested; some emulsifiers can only be excreted via the kidneys.Lecithin is used for applications in human food, animal feed, pharmaceutical, paint, and other industrial applications.
Applications listed by one manufacturer in addition to food applications include:
Use with food, and health effects
The non-toxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant. In the food industry it has multiple uses: In confectionery it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and fat spreads it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavour release. In doughs and bakery it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (e.g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.For example, lecithin is the emulsifier that keeps cocoa and cocoa butter in a candy bar from separating. In margarines, especially those containing high levels of fat (>75%), lecithin is added as an 'anti-spattering' agent for shallow frying.
It is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe." Lecithin is admitted by the EU as a food additive, designated by E number E322. There are studies that show soy-derived lecithin has significant effects on lowering cholesterol and triglycerides, while increasing HDL ("good cholesterol") levels in the blood. However, studies on soy lecithin have been inconsistent and contradictory since the 1920s.
New study suggests gut bacteria metabolites of choline promote atherosclerosis in mice through TMAO production and "augmented macrophage cholesterol accumulation and foam cell formation".
Compatibility with special diets
A proven benefit and suggested use for lecithin is for those taking niacin to treat high cholesterol. Niacin treatment can deplete choline, necessitating an increased amount of lecithin or choline in the diet. Egg-derived lecithin may be a concern for those following some specialized diets. Egg lecithin is not a concern for those on low-cholesterol diets, because the lecithin found in eggs markedly inhibits the absorption of the cholesterol contained in eggs. There is no general agreement among vegetarians concerning egg-derived lecithin; vegans and lacto-vegetarians would likely abstain from it.
Religious restrictions
Most major religions have no dietary restrictions on the use of lecithin.Soy-derived lecithin is considered by some to be kitniyot and prohibited on Passover for Ashkenazi Jews when many grain-based foods are forbidden, but not at other times. This does not necessarily affect Sephardi Jews who do not have the same restrictions on rice and kitniyot during Pesach/Passover. (Reb Yehonatan Levy, Shomer Kashrut Mashgiach - based upon halachic rulings of CRC - Chicago Rabbinic Council, and from shiurim/lessons by Rabbi D. Raccah on "Pesach Preparations" following commentary from former Rishon-LeTzion Rav Ovadia Yosef).
Muslims are not forbidden from eating lecithin per se, however since it may be derived from animal as well as plant sources care needs to be taken to ensure this source is halal. The lecithin that is derived from plants and egg yolks is permissible, as well as that derived from animals slaughtered according to the rules of dhabihah.
References
External links
Category:Food emulsifiers Category:Phospholipids Category:Membrane biology Category:Nootropics Category:Soy products Category:Zwitterionic surfactants
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