Benders'dictionary of nutrition and food technology

115Phosphatidylcholine is also known as lecithin, and preparationsof mixed phospholipids rich in phosphatidylcholine aregenerally called lecithin, although they also contain other phospholipids;lecithin from peanuts and soya beans is widely usedas an emulsifying agent (E-322).Choline released from membrane phospholipids is importantfor the formation of the neurotransmitter acetylcholine,and choline is also important in the metabolism of methylgroups. Synthesised in the body, and a ubiquitous component ofcell membranes, it therefore occurs in all foods; dietary deficiencyis unknown. Deficiency has been observed in patients onlong-term total parenteral nutrition, suggesting that theability to synthesise choline is inadequate to meet requirementswithout some intake. There is no evidence on which to base estimatesof requirements; the average intake is between 0.25–0.5 g/day.cholla (challa) A loaf of white bread made in a twisted form byplaiting together a large and small piece of dough, the Biblicalbeehive coil. The dough is made from white flour, enriched witheggs and a pinch of saffron, and the loaf is decorated with poppyseed.It is mentioned in the Bible, translated as ‘loaves’ and istraditionally used for benediction of the Jewish sabbath andfestivals.chondroitin A polysaccharide, classified as a mucopolysaccharide,a polymer of galactosamine and glucuronic acid. Chondroitinsulphate is a component of cartilage and the organicmatrix of bone.chondrometer An instrument used to determine the specificweight of wheat.A wet English wheat may weigh 68 kg, and adry American wheat 84 kg /hectolitre.Chondrus crispus A seaweed, the source of carrageenan.chopsuey Chinese dishes based on bean sprouts and shreddedvegetables, cooked with shredded quick-fried meat, capped witha thin omelette. Not authentically Chinese, but an invention ofChinese restaurateurs in western countries. Unlike true Chinesefood, the flavours of a chopsuey are all mixed together; one translationis ‘savoury mess’, reputedly invented in either New Yorkor San Francisco in 1896, although it may derive from tsap seuifrom the Guangzhou region of China.Chorleywood process A method of preparing dough for breadmakingby submitting it to intense mechanical working, so thattogether with the aid of oxidising agents, the need for bulk fermentationof the dough is eliminated.This is a so-called ‘no-time’process and saves 1 1 / 2 –2 h in the process; permits use of anincreased proportion of weaker flour, and produces a softer, finer