For research use only. Not for therapeutic Use.
Egg lecithins（Cat No.:I041261）are a type of phospholipid derived from egg yolks, primarily composed of phosphatidylcholine, phosphatidylethanolamine, and other phospholipids. They play a crucial role in cell membrane structure and function, as well as in emulsification processes, making them valuable in food and pharmaceutical applications. Egg lecithins are commonly used as emulsifiers in processed foods, improving texture, stability, and moisture retention. In addition, they have potential health benefits, such as supporting liver health, aiding in cholesterol metabolism, and contributing to cognitive function, due to their high choline content.
| CAS Number | 93685-90-6 |
| Purity | ≥95% |
| IUPAC Name | (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate |
| InChI | InChI=1S/C35H66NO7P/c1-6-8-10-12-14-15-16-17-18-19-20-21-22-24-25-27-34(37)41-31-33(32-42-44(39,40)30-29-36(3,4)5)43-35(38)28-26-23-13-11-9-7-2/h14-15,17-18,33H,6-13,16,19-32H2,1-5H3 |
| InChIKey | JQWAHKMIYCERGA-UHFFFAOYSA-N |
| SMILES | CCCCCCCCC(=O)OC(COC(=O)CCCCCCCC=CCC=CCCCCC)COP(=O)(CC[N+](C)(C)C)[O-] |
| Chemistry Calculators | Dilution Calculator In vivo Formulation Calculator Molarity Calculator Molecular Weight Calculator Reconstitution Calculator |
