Lysophosphatidylethanolamines derived from egg are widely used in the food and cosmetic industries due to their emulsifying properties. In food production, they help stabilize mixtures of oil and water, improving texture and shelf life in products like baked goods, dressings, and spreads. In cosmetics, they act as surfactants, enhancing the consistency and absorption of creams, lotions, and other skincare formulations. Additionally, they are utilized in pharmaceutical research for their role in cellular signaling and membrane dynamics, aiding in drug delivery systems and studies on lipid metabolism. Their natural origin makes them a preferred choice in applications requiring biocompatibility.