Lecithin can alter food taste and texture and also can be mixed with water to disperse fats, making it a common additive in margarine, mayonnaise, chocolate and baked goods.

• 卵磷脂能够调节食物的味道和结构，并且能够和水混合分散脂肪，这都使它成为一种普通的人造黄油，酱汁，巧克力和烘烤食物的添加剂。