Lecithin from egg yolk pure
98%
- Product Code: 124903
CAS:
93685-90-6
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | MDL Number: | ||
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2~8°C, away from light |
Product Description:
Lecithin from egg yolk is widely used in the food industry as an emulsifier, helping to blend ingredients that typically separate, such as oil and water. It is commonly found in products like mayonnaise, chocolate, and baked goods to improve texture and stability. In the pharmaceutical sector, it serves as a key component in drug delivery systems, enhancing the absorption of active ingredients. Additionally, it is utilized in cosmetics and skincare products for its moisturizing and skin-conditioning properties. Its natural origin and multifunctional benefits make it a versatile ingredient across various industries.
Product Specification:
| Test | Specification |
|---|---|
| Purity (%) | 97.5-100% |
| Appearance | White To Light-Yellow Powder Or Mass |
| Identification (Phosphorus) | Positive |
| Identification (Phospholipids) | Positive |
| Identification (Choline) | Positive |
| Acid Value | 5 |
| Iodine Value | 60-80 |
| Saponification Value | 190-212 |
| Peroxide Value | 2.0 mEq/kg |
| Protein | None Detected |
| Free Fatty Acids | 1.6 mmol/L |
| Residual Solvent | <=0.2% |
| Phosphatidyethanolamine | 0.4% |
| Lysophosphatidylcholine | 1.0% |
| Nitrogen | 1.6-2.0% |
| Phosphorus | 3.5%-4.2% |
| Water | 4.0% |
| Heavy Metals | <=10 ppm |
| Arsenic | <=0.0002% |
| Endotoxin | <=4.5 EU/g |
| Microbial Limit (Aerobic Plate Counts) | <=100 CFU/g |
| Microbial Limit (Mold and Yeast) | <= 100 CFU/g |
| Antigenicity Test | Negative |
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 1g | 10-20 days | ฿2,700.00 |
+
-
|
| 25g | 10-20 days | ฿22,800.00 |
+
-
|
| 100g | 10-20 days | ฿64,680.00 |
+
-
|
| 250mg | 10-20 days | ฿900.00 |
+
-
|
| 5g | 10-20 days | ฿8,220.00 |
+
-
|
Lecithin from egg yolk pure
Lecithin from egg yolk is widely used in the food industry as an emulsifier, helping to blend ingredients that typically separate, such as oil and water. It is commonly found in products like mayonnaise, chocolate, and baked goods to improve texture and stability. In the pharmaceutical sector, it serves as a key component in drug delivery systems, enhancing the absorption of active ingredients. Additionally, it is utilized in cosmetics and skincare products for its moisturizing and skin-conditioning properties. Its natural origin and multifunctional benefits make it a versatile ingredient across various industries.
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
Purchase History for
Loading purchase history...
Cart
No products
Subtotal:
฿0.00
฿0.00
Total :