Basic Information On Egg Yolk Lecithin

Egg yolk lecithin is a phospholipid mixture, the main component of which is phosphatidylcholine (PC), so its physiological role is also dominated by the function of PC. This product is a milky white or light yellow powder or waxy solid with a slight odor and a slight greasy feeling when touched. It dissolves in ethanol, ether, chloroform or petroleum ether (boiling range 40~60℃), and is almost insoluble in acetone and water. It is very sensitive to heat and is easily hydrolyzed under the action of acidity, alkalinity and esterase. Those who are allergic to protein and egg yolk are prohibited. It is used in emulsifier, liposome membrane material, food field, etc. According to most reports, PC can inhibit serum triglycerides and total cholesterol, and increase high-density lipoprotein.