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Our egg yolk lecithin is a mixture of phospholipids extracted from eggks, mainly composed of phosphatidylcholine.
一． Chemical Structure and Properties It is an amphiphilic molecule, with a hydrophil head (choline and phosphate groups) and a hydrophobic tail (fatty acid chains). This unique structure allows egg yolk lecithin toate at the oil-water interface, serving as an emulsifier. Its chemical structure makes it soluble in organic solvents like chloroform and ether, but water, it forms complex aggregates such as micelles.
二． Extraction Method Extraction method
Generally, organic solvent extraction is used. First, the eggolk is processed to remove proteins and other impurities. Then, organic solvents (like ethanol and acetone) are used to extract the lecithin After filtration, concentration, and drying, the egg yolk lecithin product is obtained.
三． Application Fields
1. Food Additives
In food processing egg yolk lecithin is an excellent emulsifier. For example, in the making of mayonnaise, it oil droplets to be evenly dispersed in the water phase, preventing the separation of oil and water, resulting in a smooth texture and good stability. Nutritional supplement Due to its rich content of choline and other nutrients, it can be added to food as a nutritional supplement. Choline is a precursor to the neurotransmitteretylcholine in the human body, playing a crucial role in brain development and nervous system function. Therefore, some infant foods and health products contain egg yolkcithin. Solubility enhancer for instant products: In instant products like milk powder and coffee mate, egg yolk lecithin can improve theubility and dispersibility of the product, making it easier to mix evenly in water.
2. Pharmaceutical raw materials
Egg yolk lecith can be used to prepare liposomes. Liposomes are vesicles similar to cell membranes that can encapsulate drugs. Liposomes made from egg yolk lecin can improve drug stability, extend drug action time, and enable targeted drug delivery. For example, in some anti-tumor drugs, liposomes can deliver the to the tumor cells, enhancing the drug's efficacy while reducing side effects on normal tissues. Nutritional formulation: In intravenous nutritional formulations, egg yolk leithin can be used as an emulsifier to prepare fat emulsions. These emulsions can provide essential fatty acids and energy for patients who cannot normally.
3.Cosmetics materials
In skincare products like lotions and creams, egg yolk lecithin serves an emulsifier, mixing oil and water phases evenly. It can also form a protective layer on the skin surface, preventing water loss and keeping the skin hydratedImproving skin permeability: Egg yolk lecithin can enhance the skin permeability of active ingredients in cosmetics, helping nutrients to be better absorbed by skin. For example, in products containing antioxidants like vitamin C and E, egg yolk lecithin can promote these components to penetrate the skin's ker layer, exerting their antioxidant and anti-aging effects.
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