Egg Yolk Ingredients for Food and Cosmetic Use Egg Yolk Lecithin PL-100P

Cosmetics

A powder made more stable by hydrogenating purified egg yolk phospholipids.

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Product Features

About Egg Yolk Lecithin PL-100P

“Egg Yolk Lecithin PL-100P” is a hydrogenated Egg Yolk Lecithin produced from egg yolk by our original extraction technology. Egg Yolk Lecithin PL-100P has high emulsifying property which comes from its phospholipids composition. It has high stability against oxygen and light in addition to high heat.It can be used for wide range of cosmetics as an emulsifier, including skin lotion and facial creams.

Physical property 1

A TYPICAL COMPOSITION OF LIPIDS (by TLC/FID method)

Phosphatidylcholine	83.2 ％
Phosphatidylethanolamine	14.2 ％
Lysophosphatidylcholine	0.7 ％
Triglyceride	< 0.1 ％
Cholesterol	1.8 ％

Physical property 2

A TYPICAL COMPOSITION OF FATTY ACIDS

C16-0	28.8 %
C18-0	56.9 %
C20-0	8.2 %
C22-0	5.0 %
others(not identified)	1.2 %

Physical property 3

SOLUBILITY IN DIFFERENT SOLVENTS

solvent	concentration	1 ％					5 ％
solvent	temparature	30℃	40℃	50℃	60℃	80℃	30℃	40℃	50℃	60℃	80℃
Glycerin		△	△	△	△	○	✕	✕	△	△	△
Propyleneglycol		△	△	○	○	◎	✕	✕	△	△	◎
1,3-Butyleneglycol		△	△	△	△	○	✕	✕	✕	△	○
10% Ethanol aq.		✕	✕	△	△	△	✕	✕	△	△	△
Liquid paraffin		△	△	○	○	◎	△	△	△	△	◎
Pure water		✕	✕	△	△	△	✕	✕	△	△	△

solvent	concentration	1 ％
solvent	temperature	30℃	40℃	50℃	60℃	80℃
Glycerin		△	△	△	△	○
Propyleneglycol		△	△	○	○	◎
1,3-Butyleneglycol		△	△	△	△	○
10% Ethanol aq.		✕	✕	△	△	△
Liquid paraffin		△	△	○	○	◎
Pure water		✕	✕	△	△	△

solvent	concentration	5 ％
solvent	temperature	30℃	40℃	50℃	60℃	80℃
Glycerin		✕	✕	△	△	△
Propyleneglycol		✕	✕	△	△	◎
1,3-Butyleneglycol		✕	✕	✕	△	○
10% Ethanol aq.		✕	✕	△	△	△
Liquid paraffin		△	△	△	△	◎
Pure water		✕	✕	△	△	△

◎:Completely dissolved (transparent)
○:Almost dissolved (with a little insoluble residue)
△:Dispersed
✕ :Insoluble

Egg Yolk Lecithin for cosmetic Use

Egg Yolk Lecithin PL-30S: An oil-based substance that incorporates over 30% of phospholipid.

Details

Egg Yolk Lecithin PL-100P: A powder made more stable by hydrogenating purified egg yolk phospholipids.

Details