Lecithin from egg yolk pure
98%
Reagent
Code: #124903
CAS Number
93685-90-6
science Other reagents with same CAS 93685-90-6
blur_circular Chemical Specifications
inventory_2
Storage & Handling
Storage
2~8°C, away from light
description 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.
format_list_bulleted Product Specification
| Test Parameter | 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 |
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