Egg lecithin is a type of lecithin, a group of compounds primarily containing phospholipids, that is derived from eggs. Egg lecithin was first isolated in 1846 by the French chemist and pharmacist Theodore Gobley. [1] .

In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin products in the future.

Lecithin (/ ˈlɛsɪθɪn / LESS-ith-in; from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food t...

2025年1月21日 · Lecithin is an emulsifier that is a mixture of phosphatides which are typically surface-active. it is now commercially obtained from soy- beans; previously it was obtained from egg yolk. it is used in marga- rine as an emulsifier and antispatter agent; in chocolate manufacture it controls flow properties by reducing viscosity and reducing the co...

Dry egg lecithin is present in at least partially crystalline form until about 40OC. Above this temperature it forms a “wax-like” phase up to about 88’C. From 88 to 109OC it forms a viscous isotropic phase which gives face-centered cubic spacings by X-ray analysis.

Egg-yolk Lecithin Composition and Structures The main components of egg-yolk lecithin are PE and PC as already mentioned. Egg­ yolk lecithin also contains lysophosphatidylcholine (LPC), phosphatidylserine (PS), sphingomyelin (SM), and minor quantities of neutral lipids. Figure 1 shows the structures of PLs in egg-yolk lecithin.

The complete binary phase diagram of egg lecithin-water is presented as well as X-ray diffraction data on selected mixtures. Dry egg lecithin is present in at least partially crystalline form until about 40OC. Above this temperature it forms a "wax-like" phase up to about 88'C.

First, the structure of lecithin derived from egg yolk is essentially composed of phospholipids and triglycerides, which differs considerably from plant lipid mixtures. Egg yolk lecithin contains long chain polyunsaturated fatty acids known as Docosahexaenoic Acid and LC …

2023年1月6日 · In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin...

The composition-structure-functional relationships, along with mechanistic insights into the interfacial properties of lecithin and PL, will be reviewed. This novel work will support formulation scientists in identifying and controlling the factors influencing the functionality of lecithin as an ingredient in food applications.