Egg lecithin
From Wikipedia, the free encyclopedia
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] Gobley originally isolated lecithin from egg yolk—λέκιθος (lekithos) is 'egg yolk' in ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874.
Biology
Phosphatidylcholine a major component of egg lecithin, occurs in all cellular organisms, being one of the important components of the phospholipid portion of the cell membrane. Other components include phosphatidylethanolamine and sphingomyelin.
Production
Egg lecithin is usually extracted chemically using ethanol, acetone, petroleum ether but not benzene or hexane due to restrictions on residual solvents by the pharmaceutical regulations.[2] It is an emulsifier, especially for parenteral use since it does not need to be metabolized. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that is usually classified as amphipathic.
Commercial egg lecithin, specified in the United States National Formulatory (USP/NF) as used by pharmaceutical companies, is a highly purified mixture of phospholipids, devoid of triglycerides, cholesterol, or proteins.