Egg Yolk Lecithin PL-100M
PL-100M is a phospholipid mixture extracted from fresh egg yolk through advanced technologies.
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Product Name |
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Chemical Name |
/ |
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CAS No. |
93685-90-6 |
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NMPA CDE registration no. |
F20190001254（A） |
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USFDA DMF No. |
15449 |
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Quality grade |
Injection |
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Quality standards |
Conforms with USP, JP, ChP standards |
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Molecular Formula |
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Applications and examples |
Nutritional fat emulsion(e.g. 20%, 30% fat emulsion)，Drug carrier fat emulsion (e.g. flurbiprofen axetil, propofol)，Microemulsion (e.g. aprepitan) |
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Product code |
N01002 |
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Package sizes |
1kg |
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Storage condition |
-20°C, protect from light *In solvent : -80°C, 6 months; -20°C, 1 month (protect from light) |
ADVANTAGES OF EGG YOLK LECITHINPL-100M（FOR INJECTION)
PL-100M is mainly used as an emulsifier for fat emulsions for injection, including nutritional and therapeutic fat emulsions. Its unique egg yolk lecithin benefits include excellent biocompatibility and stability, which can effectively improve the delivery efficiency of drugs.
It exhibits excellent emulsifying properties and product stability.
It is soluble in soybean oil at 60°C to facilitate operations, and can keep the emulsion stable in particle size and pH value, extend the shelf life of the emulsion, and reduce the consumption of egg yolk lecithin, thus decreasing the manufacturing costs.
HOW MUCH LECITHIN IS IN AN EGG YOLK?
An average egg yolk contains approximately 1.5 to 2 grams of lecithin. This amount can vary slightly depending on the size and type of the egg. Lecithin is a natural emulsifier found in egg yolks, making it valuable in both culinary and industrial applications. Its presence in egg yolks contributes to the smooth texture and stability of various food products.
EGG YOLK LECITHIN PRODUCT PROPERTIES
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