Egg yolk lecithins, identified by the CAS number 93685-90-6, are complex phospholipids primarily derived from egg yolks. They are characterized by their emulsifying properties, which make them valuable in food, pharmaceutical, and cosmetic applications. Lecithins are composed of phosphatidylcholine, phosphatidylethanolamine, and other phospholipids, contributing to their ability to stabilize mixtures of oil and water. They are typically yellowish in color and have a viscous consistency. Egg yolk lecithins are rich in essential fatty acids and choline, an important nutrient for various biological functions, including cell membrane integrity and neurotransmitter synthesis. In addition to their emulsifying capabilities, they also exhibit antioxidant properties, which can enhance the shelf life of products. Due to their biocompatibility and biodegradability, egg yolk lecithins are considered safe for consumption and are widely used in the food industry as a natural additive to improve texture and stability in products like mayonnaise, dressings, and baked goods.

Egg yolk lecithins

93685-90-6: Egg yolk lecithins, identified by the CAS number 93685-90-6, are complex phospholipids primarily derived from egg yolks. They are characterized by their emulsifying properties, which make them valuable in food, pharmaceutical, and cosmetic applications. Lecithins are composed of phosphatidylcholine, phosphatidylethanolamine, and other phospholipids, contributing to their ability to stabilize mixtures of oil and water. They are typically yellowish in color and have a viscous consistency. Egg yolk lecithins are rich in essential fatty acids and choline, an important nutrient for various biological functions, including cell membrane integrity and neurotransmitter synthesis. In addition to their emulsifying capabilities, they also exhibit antioxidant properties, which can enhance the shelf life of products. Due to their biocompatibility and biodegradability, egg yolk lecithins are considered safe for consumption and are widely used in the food industry as a natural additive to improve texture and stability in products like mayonnaise, dressings, and baked goods.

CAS 93685-90-6

Egg yolk lecithins