Native Egg Yolk Lecithin

• Cat.No.: Lecithin-08E

Specification

• Species: Egg Yolk
• Tag: Non
• Description: Egg Yolk Lecithin is a phospholipid mixture extracted from fresh egg yolk through advanced technologies. Its main component is phosphatidylcholine (PC, about 80%), and it also includes phosphatidylethanolamine (PE, about 15%) and a small amount of other lipids such as triglycerides, cholesterol and fatty acid. Since the ratio of its PC to PE is similar to the natural ratio in egg yolk, Egg Yolk Lecithin shows sound emulsifying properties, thus being suitable as an emulsifier for various nutritional and drug-carrying fat emulsions.
• Tag: Non
• Form: Pale yellow powder or small solid masses
• CAS No.: 93685-90-6
• NMPA CDE registration no.: F20190001254(A)
• USFDA DMF No.: 15449
• Quality grade: Injection
• Quality standards: Conforms with USP, JP, ChP standards
• Applications: Nutritional fat emulsion(e.g. 20%, 30% fat emulsion),Drug carrier fat emulsion (e.g. flurbiprofen axetil, propofol),Microemulsion (e.g. aprepitan)
• Storage: At -20 centigrade, protect from light.
  *In solvent : -80 centigrade, 6 months; -20 centigrade, 1 month (protect from light)

Gene Information

• Official Symbol: Lecithin
• Synonyms: Lecithin