Cephalins

Cephalins are a family of glycerophospholipid mixtures that chemists can split into phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol. Like their better-known cousin lecithin, they build cell membranes and stabilize oil-water interfaces, and they occur naturally in eggs, soy and meats. Foods gain emulsifying power from them, and diets gain phospholipids with roles in cell function. Infant-formula researchers examine them when copying the phospholipid pattern of human milk. Processed foods borrow their emulsifying talent in products where stable textures matter most. Their study continues as lipidomics reveals ever more about membrane function.