from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A yolk protein that is important in sequestering calcium, iron, and other cations.


Sorry, no etymologies found.


  • The other major emulsifying particles are the larger yolk granules, which contain both LDLs and HDLs the “good-cholesterol” high-density lipoproteins are even more effective emulsifiers than LDL as well as dispersed emulsifying protein, phosvitin.

    On Food and Cooking, The Science and Lore of the Kitchen


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