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。
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.
炉烤烟实际上厨师叶汤的添加剂和烘烤的叶子干的吸烟。
Stove cured tobacco actually cooks leaves in a soup of additives and bakes the leaves dry for smoking.
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