Contact Us
Chengguan District, Lanzhou, Gansu, China
© 2025 Jeifer Pharmaceutical, All Right
Reserved.
Egg yolk lecithin rose from humble origins. Chemists first pulled lecithin from egg yolks more than a hundred years ago, looking for ways to separate natural compounds that did more than add flavor to food. Since then, it has played a quiet but important role in pharmaceuticals. In the 20th century, hospitals and researchers needed injectable emulsions that worked well with the human body—something that would not trigger allergies or dangerous reactions. Soya lecithin covered a lot of ground, but there were always patients who benefited from alternatives. As clinical needs grew, so did demand for egg yolk lecithin in high-purity forms fit for direct infusion. Egg yolk lecithin, meeting the strict benchmarks of BP, EP, and USP, made its name among those treating patients who required parenteral nutrition and specialty infusions. Every step in refining this product—from early crude extracts to today’s pharma-grade powder and granules—reflects a push to solve problems for sick or vulnerable people.
Today’s pharma-grade egg yolk lecithin is designed for one job: help prepare injectable products that the body accepts without trouble. Unlike common lecithin used in food processing, pharmaceutical lecithin wears a badge from global standards—British Pharmacopoeia (BP), European Pharmacopoeia (EP), United States Pharmacopoeia (USP). Producers focus on tight purity thresholds, making sure contaminants, heavy metals, and breakdown products fall below safety cutoffs. The product comes in tan to yellow granules or fine powder, with a smell that barely registers. Drug development and hospital compounding both need this level of control. Scarcity in supply sometimes forces buyers to look at soya sources, but allergy and tolerability differences matter for sensitive patients.
Egg yolk lecithin owes its value to its chemical structure. The key molecules here are phospholipids: phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine. These compounds anchor themselves at oil-water boundaries, holding together emulsions used in drug delivery. The powder resists water at first, but with just a bit of stirring, it forms stable bubbles that can carry both oil-soluble and water-soluble ingredients. It melts at a relatively low temperature and blends fast into oil phases. Quality product has low peroxide and acid values, meaning it does not go rancid or react with drug ingredients under normal conditions. Every batch lands within narrow bands for fatty acid profiles and moisture levels, keeping drug formulations stable and effective for as long as they sit on a pharmacy shelf.
Clear labeling on egg yolk lecithin vouches for its sterility, purity, and use case. Pharmacies and manufacturers check specs, like assay results for phospholipid content (usually 60% or higher), microbiological safety, residue solvents, and limits on metals like lead or mercury. The labels also show batch numbers, storage advice (mostly cool, dark, and dry), and expiration dates. Most packaging comes in air-tight, light-blocking containers that stop oxidation and keep the lecithin ready for use straight into the mixing tank or compounding hood. Some countries demand pharmaceutical warning labels even on raw intermediates. This keeps users aware of handling risks and safe storage practices, especially when working around sterile zones.
Getting high-grade lecithin from eggs isn’t as simple as cracking shells. Producers begin with eggs from flocks monitored for disease. The yolks get separated and then mixed with food-safe ethanol or another solvent to break down membranes and draw out phospholipids. After filtering off the proteins and other solids, the industry uses centrifuges to spin out fat from the liquid extract. The solution then heads through evaporators, stripping off the last of the solvent. Purification steps include vacuum drying and careful heat controls, intended to avoid altering the lecithin’s structure. Each lot passes through in-line analytical checks, such as high-performance liquid chromatography (HPLC), to size up whether the phospholipid content and ratios fit pharma needs. One missed step, even for a short time, and the entire batch loses its pharmaceutical rating.
Egg yolk lecithin rarely gets used as-is in injectable products. Drug developers often modify the phospholipids by hydrogenation (saturating unsaturated bonds to raise oxidation stability), de-acylation (removing fatty acids for certain formulations), or adding synthetic chains that help tailor release rates inside the body. Mild enzymatic treatments chop the bulk phospholipids into lysophospholipids, which some studies suggest could boost bioavailability for tough-to-deliver drugs. All modification steps get scrutinized for leftover reagent, altered safety profiles, or reduced compatibility with other excipients. The industry’s demand for repeatable results keeps shortcuts off the table. Published patents outline tweaks, but each small variation can change the way the lecithin works alongside injectable medications.
Pharmaceutical suppliers and research catalogs call egg yolk lecithin by a handful of names: Lecithin Egg Yolk, Egg Phospholipids, Phospholipon 100H/E, or sometimes simply EYL. Drug compounding books often reference its chemical backbone as Phosphatidylcholine (egg-yolk source) or list it next to soya lecithin to mark the animal-derived source. Listings in major pharmacopoeias use terms like “Lecithinum ex ovo” or “Egg Yolk Phospholipids” with cross-references to national compendia numbers. No matter the name, the consistent thread stays the source and grade matching pharma standards.
Safety matters more than anything in injectable products. Each lot gets tested for sterility, pyrogen content (foreign fever-causing bacteria), and bioburden before release to hospitals or compounding pharmacies. The biggest risk with any animal-derived product: transmission of infectious agents. That’s why regulators keep a short leash on egg sources, slaughterhouse tracking, and sterilization protocols. Everyone handling the raw lecithin wears gloves and masks, and operators monitor environmental particulates in the manufacturing area. All reagents and solvents in extraction must meet food or pharmaceutical grade without exception. Monitoring for allergens plays a role too. Documentation, including certificates of analysis and material safety data sheets, must follow each batch, letting users trace every container back to its source flock.
Hospitals, home care providers, and research labs use egg yolk lecithin where a stable emulsion makes the difference between relief and disaster. Intravenous fat emulsions rely on it to deliver calories and essential fatty acids to patients who can’t swallow or eat. Total Parenteral Nutrition (TPN) mixes need the touch of a phospholipid source that patients tolerate, even after weeks or months of therapy. Lecithin from egg yolk offers one advantage: people with soya allergies rarely react to it, so doctors have another option when standard protocols break down. Compounding pharmacies add it to certain chemotherapy agents, vaccines, and investigational drugs where an emulsion works better than a solution or suspension. Manufacturers sometimes test egg yolk lecithin as a base for nanoemulsions, targeting drugs straight to specific tissues or crossing tricky barriers like the blood-brain interface.
Research teams spend a lot of time on lecithin formulations, driven by reports that small changes in phospholipid profile can shift patient outcomes. In the lab, analysts run side-by-side comparisons of soya and egg yolk lecithins to see which emulsifies better or degrades slower in stressful conditions. Some investigators aim to add new functions by linking the molecules to targeting ligands or caging drug payloads inside their double-layered spheres. Every year, medical journals discuss fresh delivery systems and new therapeutic targets. Regulatory science pushes for more insight into residue profiles and trace impurities, especially as rare allergic reactions or side effects bubble up in case reports. Collaborative research across continents looks for ways to reduce costs or boost supply—egg resources aren’t infinite, and sourcing enough high-grade raw material can bottleneck big clinical programs.
Regulatory toxicologists don’t take animal-derived excipients lightly. Preclinical teams run tests for acute and chronic toxicity, often in rodents and cell-based models, to track any hint of buildup or adverse response. Even though egg yolk lecithin consists mostly of substances already found in human cell membranes, injection bypasses many natural defense barriers. So, studies watch for immune reactions, clumping in the bloodstream, liver stress, or kidney burden when high doses go in day after day. Most published data support that pharmaceutical egg lecithin falls below safety thresholds, but differences in source and processing sometimes matter. In rare cases, trace proteins left after extraction have triggered allergic flares, so manufacturers build redundancy into filtration and quality screens. Regulators ask for ongoing post-market monitoring, since real-world patient populations uncover edge cases not always seen in controlled trials.
Egg yolk lecithin sees no end to new uses or questions. Parenteral nutrition rates climb in intensive care settings, pediatric units, and home infusion therapy, fueling steady demand. Researchers chase ways to improve shelf life and reduce cold chain needs through further purification or blending with stabilizers. As more drugs depend on advanced delivery systems—liposomes, microemulsions, and nanocarriers—egg yolk lecithin’s chemical structure looks even more valuable. Already, biotech startups eye new sourcing strategies to meet demand during supply crunches. Meanwhile, regulatory changes in animal product traceability push companies to invest in audit systems that cover farms, factories, and distribution chains. Scarcity, cost, and the push for vegan or plant-based options create industry dilemmas, but for certain patients, nothing works quite as well as the time-tested phospholipids from a fresh, well-sourced egg yolk.
Egg yolk lecithin doesn’t make headlines, but hospitals and clinics quietly rely on this yellowish substance every day. Pulled from common eggs, lecithin shows up in a refined, pharmaceutical-grade version made for injection. Its clean profile—meeting BP, EP, and USP standards—means it’s trusted for human use. These certifications matter to drug makers, who scrutinize everything for safety and purity.
My first hands-on experience with injectable medicines involved seeing how some drugs just refuse to mix nicely with water. Lipids, vitamins, and delicate drugs stick together, separating out and risking clogged tubes or wasted doses. Lecithin changes the game. It acts as an emulsifier, keeping droplets of fat suspended in water. Without it, total parenteral nutrition (TPN) solutions would separate, and patients who can’t eat would go hungry.
In hospitals, infants and adults sometimes depend entirely on TPN mixtures—bags filled with sugar, amino acids, and fat. Here, egg yolk lecithin provides the essential bridge, letting oils and water combine evenly. This blending keeps each nutrient ready for the bloodstream, supporting recovery when every calorie counts. Doctors know patients can’t afford reactions to impurities, so the highest grade lecithin gets used.
Lecithin’s role doesn’t stop at feeding patients. It goes into liposomal drug delivery systems—small lipid bubbles packed with medicine. These bubbles carry drugs that otherwise can’t cross biological barriers. I’ve seen this tech extend the reach of cancer medications and powerful antibiotics. With egg yolk lecithin at the core, sensitive tissues accept the treatment more easily, and side effects can decrease.
Vaccine makers use lecithin too. It helps create stable emulsions, so doses stay potent even during shipping. Certain injectable drugs have oily ingredients—think of some hormone injections or vitamins. Lecithin stabilizes these formulations, preventing separation and ensuring patients get the full benefit with every shot.
When handling substances for injection, contamination remains the biggest fear. Egg proteins can trigger allergies, but pharma-grade lecithin removes almost all offending traces. Still, doctors sometimes look for plant-based alternatives to avoid risk, especially for those who react to egg. The industry continues working on ways to check and remove traces that can cause reactions.
Price and supply come up in conversation, too. Global outbreaks or supply chain hiccups can cause shortages, and when patients need their medicine, delays aren’t an option. Companies keep refining extraction and purification to get more lecithin out of each egg, while regulators work with makers to keep the supply steady.
Few patients ever think about the behind-the-scenes chemistry that helps deliver medicine safely. From my own experience in healthcare and what I see in research, choosing the right ingredient can be a life-or-death issue—especially for the weakest among us. People working on the problem have to pay attention to every step, from farm to IV line, to keep standards high. In a world where precision in medicine keeps getting more important, understanding how something like egg yolk lecithin shapes care gives me real respect for the attention and teamwork this work takes.
Egg yolk lecithin for injection shows up on hospital shelves as an emulsifier in total parenteral nutrition (TPN). This comes into play when patients can't eat or digest food by mouth, so their nutrients are delivered straight into the bloodstream. Such a process sounds clinical but it impacts real lives—newborns fighting to survive in neonatal ICUs, adults under cancer treatment, folks recovering from gut surgeries. Anyone who’s witnessed a loved one unable to eat knows how critical safe, reliable fat delivery becomes.
From the outside, lecithin looks boring—a yellowish liquid in a sterile vial. Underneath that plain appearance, though, sits a sensitive substance. Egg yolk lecithin must stay cool and out of strong sunlight, or else it breaks down. Cracked vials or outdated supplies can’t just be shrugged off. Even little lapses risk patient safety because contaminants or degraded emulsifiers can trigger fever, infection, or even cause a life-threatening allergic reaction. Staff should always check the packaging and expiry before use. Pharmacy teams double check ingredients and lot numbers for a reason.
Clean technique means more than gloves and antiseptics. I’ve seen rushed nurses insert IV lines without taking time to fully sanitize a port or flush a line. Even a small shortcut can expose patients to bacteria. After years of watching the impacts of hospital-acquired infections, I can’t stress enough—every step in handling and injecting egg yolk lecithin deserves full attention. Using single-use syringes, fresh sterile tubing, and clean IV ports sounds simple, but these habits prevent weeks of suffering.
Egg proteins linger in lecithin injections, even after purification. Physicians need to ask detailed questions. It helps to remember that egg allergies can fly under the radar, appearing mild or even going unnoticed until exposure happens in a hospital. Monitoring patients during and after infusion isn’t a formality. Skin rash, swelling, trouble breathing, or itching deserves immediate medical response. Nurses and doctors trained to recognize anaphylaxis can save lives by reacting quickly and knowing where the emergency medications sit.
I’ve walked hospital corridors where pharmacists get interrupted mid-preparation of TPN bags. Anyone can make mistakes when distracted—mixing in the wrong concentration or using a cloudy bag instead of one that’s clear can endanger patients. That’s why pharmacy staff run double-checks, tracking documentation, storage temperature, and visual checks for precipitation or separation. These steps add a few minutes, but they keep families safe from nutrient imbalances or clots that could block a patient’s blood vessel.
Each hospital sets up protocols after tough lessons learned. Ongoing training helps staff stay updated on the best approaches for mixing, storing, and injecting nutrients like lecithin. Reporting and learning from near-misses makes the whole system safer. Software that scans barcodes, logs lot numbers, and tracks expiry dates has helped teams lower the risk of human error in recent years.
Safe egg yolk lecithin injections come from a web of vigilance—by pharmacists who double-check, nurses who monitor patients, and the entire system that refuses to cut corners even on the busiest nights. I’ve seen firsthand how these combined efforts let vulnerable patients regain their strength, and every careful step delivers that hope a little faster.
Egg yolk lecithin, used for injections, doesn’t just pop out of the lab ready for hospital use. The journey from lab bench to bedside runs through warehouses, fridges, and sometimes long shipping routes. If folks who handle these ingredients ignore storage guidelines, patients could end up left with a degraded product. In the pharmaceutical space, cutting corners with storage rarely ends well.
Egg yolk lecithin loves dry, cool, dark environments. Heat and moisture turn this ingredient into a magnet for mold, bacteria, and chemical breakdown. Once opened, it turns even more vulnerable. Unopened containers can last years if the room temperature holds under 25°C (77°F) and humidity stays low. If those numbers creep up, lecithin loses strength and loses it fast. Sunlight and bright lab lights, surprisingly, do damage, too — direct light drives oxidation and leaves the emulsion struggling to perform.
Pharma companies don’t put all that work into packaging for nothing. Original, sealed containers maintain a vacuum or inert gas to stop oxygen from attacking the lecithin. A metal tin, or dark glass if supplied that way, shields it from accidental sunlight. If someone in a hospital or compounding pharmacy tries to transfer lecithin into a plastic baggie or a clear jar, they risk not only spoilage but serious regulatory pushback.
Walking into a high-end storage facility, the first thing you see are climate controls. Humidity should stay well under 60%. If moisture gets inside, lecithin quickly clumps, changes color, and may even spark microbial growth. Most failures in sterility testing for injectable excipients come back to poor humidity or careless handling. A cracked lid or a sweaty storeroom can ruin a whole batch.
Anyone with hands-on experience in compounding has seen what happens when temperature rules get tossed out the window. Lecithin starts with a creamy texture but gets sticky or grainy if allowed to overheat. After that, it’s useless for smooth injections and may trigger inflammation. My own time working in a pharmacy saw products return from a delivery left in a hot van. They looked fine for a day or two, but test results told a very different story.
Once a container opens, air and hands introduce contaminants. Cross-contamination in a shared prep area leads to failed batch tests. This risk often convinces quality assurance teams to insist on single-use containers or strictly limited holding periods for opened products. Re-sealing with inert gas, or using quick-seal pumps, can give some breathing room if you’re working with large volumes, but this needs training and the right equipment.
Automated systems now track temperature and humidity in real time, with alarms for high readings. Staff can get a text if storage veers off course. Some hospitals and specialty clinics put critical stock in smart fridges with restricted access. Smaller-scale operations find that detailed checklists and clear labeling keep staff alert to expiry dates and storage failures.
Good training gets results fast. New staff shadow experienced techs for their first few weeks, focusing on details like sealing containers after every use and double-checking fridge readings. Pharmacies see fewer ruined supplies and lower costs once they invest in this kind of hands-on education.
No matter how modern the equipment or how slick the packaging, success starts with disciplined handling. Respecting temperature and moisture keeps egg yolk lecithin (for injection) safe for the clinic or hospital. Careless storage turns a useful ingredient into a risky bet for any patient or practitioner.
Plenty of people hear “egg yolk lecithin” and assume it’s just a safe, natural supplement. Hospitals often use it in injections to help deliver nutrients or medications, especially when someone can’t eat the regular way. The truth is, no matter how familiar an ingredient sounds, everything that goes inside the body counts—and injections are serious business.
Doctors and pharmacists have weighed the research around egg yolk lecithin because it was meant mostly for feeding patients who need intravenous nutrition. This kind of lecithin helps blend fats into the bloodstream without clumping and causing harmful reactions. The risks aren’t the sort you’d see on breakfast menus. Anyone with a proven or suspected egg allergy faces a real danger. Even though egg allergies are more common in young children, they persist in adults too. I remember seeing a patient break out in hives and start wheezing during a hospital rotation, reminding me that “natural” doesn’t always mean “risk-free.”
Reports from hospital settings point to rare cases of severe allergic reactions. For most folks, the body takes egg yolk lecithin just fine, but some will react. Signs like rashes, swelling around the face, trouble breathing, or fast heartbeat mean a doctor needs to step in. The warning isn’t for dramatic effect; thousands live with undiagnosed allergies to eggs or proteins found in yolks. Staff need to ask specifically about these allergies before starting injections.
Some folks experience tummy upsets, nausea, or mild fever after injections. These are uncomfortable, but much less scary than allergic reactions. Research mentions that elevated liver enzymes can show up after treatment, though it’s rare and usually temporary. Anyone with liver problems needs regular checks. I once worked with a patient on parenteral nutrition who developed itching and mild jaundice; it turned out his liver was struggling with the fat load. These stories change the way I view “routine” injections.
The injection site can get sore or swollen, but medical staff know to rotate the spot and watch for redness or warmth. Infections at the injection site remain possible with any intravenous treatment. Vigilance makes a difference: careful handling and cleanliness lower these odds significantly.
Health workers get training, so they’re ready with antihistamines or epinephrine if allergies pop up. Screening questions matter here. If there’s even a hint someone may have reacted to eggs or egg-containing vaccines in the past, safer alternatives exist. Those with liver, kidney, or metabolic problems deserve closer monitoring. Regular blood work tells whether the body’s handling those fats properly.
Egg yolk lecithin injection serves a purpose in tough clinical cases. That doesn’t excuse cutting corners. Patients and caregivers should always report new symptoms or past allergic reactions. If concerns about egg products arise, don’t assume; raise the issue early. Medicine never just follows the textbook, and the best safety net comes from honest questions and up-to-date knowledge.
Staying informed and speaking up gives everyone a better chance of avoiding trouble—and finding the right nutrition or treatment when the body needs help most.
Egg yolk lecithin pops up in hospital pharmacies as a key ingredient in injectable drugs, especially as an emulsifier in parenteral nutrition and certain lipid-based medications. Its role stretches far beyond any kitchen table debate about eggs—they extract this lipid from egg yolk and use it to help mix oil and water-based solutions, which keeps nutrients or drugs evenly dispersed for intravenous delivery. In a world where every ingredient crossing into the bloodstream matters, the real question comes up: can everyone safely handle this additive?
Doctors regularly weigh patient backgrounds before bringing any medication to the table. Egg yolk lecithin is no exception. For most adults and kids with healthy immune systems and no history of egg allergies, receiving injections containing lecithin rarely triggers a bad response. The human body processes lecithin well; after all, small amounts show up in everyday foods, and the body uses it to help break down fats. But putting anything directly into a vein is a different ball game.
Allergies stand out as the biggest worry. Ask anyone with an egg allergy if they’d be keen to take a dose of egg-derived compounds, and the answer is pretty clear. An egg allergy doesn’t mean just avoiding omelets at breakfast; it sometimes means steering clear of vaccines or medications containing even tiny amounts of egg protein or derivatives. An injection bypasses the gut’s natural defense and delivers everything straight into the bloodstream, raising the stakes for anyone prone to anaphylactic reactions.
Neonates, especially preterm babies, have seen life-saving benefits from parenteral nutrition containing lecithin, but these tiny patients can react differently than adults. Immature organs may struggle more with processing the additives. That’s why pediatricians keep a close eye on electrolyte shifts, fat overload, or unexpected liver issues related to intravenous nutrition. Elderly people with metabolic disease or failing liver function don’t always clear lipids as efficiently. Hospital protocols may cut the lecithin dose or swap in alternatives if any warning signs pop up.
Pregnant and breastfeeding women live under another cloud of uncertainty. There’s no strong data suggesting egg yolk lecithin brings harm during pregnancy, but not enough evidence assures total safety either. Realistically, doctors stick to options with the longest safety record for both mom and baby.
Anyone who’s endured an allergy panel knows that soy lecithin shows up as an alternative to egg-based formulas in some medications. Still, switching to soy isn’t a one-size-fits-all solution; plenty of patients battle soy allergies too. Manufacturers continue working on synthetic or plant-derived lecithins that draw less allergy risk, but those options don’t always fit every formulation or pass regulatory hurdles straight away. Meanwhile, anyone facing intravenous injection—especially when they know about food allergies—should flag this up with their care team.
Labs and regulators pay careful attention to the purity of egg yolk lecithin used in medical injections, including BP (British Pharmacopoeia), EP (European Pharmacopoeia), and USP (United States Pharmacopeia) standards. These systems aim for maximum safety by requiring high-grade production and testing to weed out most of the proteins that cause allergic reactions, but the risk never completely fades for the hypersensitive patient.
Every person brings their own set of risks and benefits to the table. Clinicians work best for their patients by looking out for allergies, tracking reactions, and considering alternatives if needed. With new research and better manufacturing methods, the field keeps moving toward options that can help more people and leave fewer behind.
| Names | |
| Preferred IUPAC name | 1,2-Distearoyl-sn-glycero-3-phosphocholine |
| Other names |
Egg Yolk Phospholipids Ovum Lecithin Lecithin, Egg Yolk Phosphatidylcholine from Egg Yolk Egg Lecithin |
| Pronunciation | /ɛɡ joʊk ˈlɛs.ɪ.θɪn/ |
| Identifiers | |
| CAS Number | 8002-43-5 |
| 3D model (JSmol) | `3D model (JSmol)`: `"CC(=O)OC1C(O)COP(O)(=O)OC(COC(=O)CCCCCCCCCCCCC)COC(=O)CCCCCCCCCCC` |
| Beilstein Reference | 10444654 |
| ChEBI | CHEBI:60278 |
| ChEMBL | CHEMBL1201580 |
| ChemSpider | ChemSpider: 4444067 |
| DrugBank | DB11021 |
| ECHA InfoCard | ECHA InfoCard: 100.028.114 |
| EC Number | 205-278-9 |
| Gmelin Reference | Gmelin Reference: 88913 |
| KEGG | C04230 |
| MeSH | D052371 |
| PubChem CID | 222295 |
| RTECS number | WNJ927QQ3K |
| UNII | 0167YXT68X |
| UN number | UN number: "UN2810 |
| CompTox Dashboard (EPA) | Egg Yolk Lecithin (For Injection) BP EP USP Pharma Grade" does not have a specific entry in the CompTox Dashboard (EPA). |
| Properties | |
| Chemical formula | C35H66NO7P |
| Molar mass | 768.1 g/mol |
| Appearance | Yellow to brownish yellow, waxy or greasy, powder or granules |
| Odor | Odorless |
| Density | 1.03 g/cm³ |
| Solubility in water | Insoluble in water |
| log P | -7.2 |
| Vapor pressure | Negligible |
| Acidity (pKa) | pKa ≈ 2.0–2.7 |
| Basicity (pKb) | 7.7 |
| Refractive index (nD) | 1.4630 to 1.4750 |
| Viscosity | 30-45 mPas |
| Dipole moment | 1.7 D |
| Pharmacology | |
| ATC code | B05AA10 |
| Hazards | |
| Main hazards | May cause allergic reactions, respiratory irritation, and skin or eye irritation. |
| GHS labelling | GHS label: Not classified as hazardous according to GHS. No pictogram. No signal word. No hazard statements. |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | No hazard statements. |
| Precautionary statements | Keep container tightly closed. Store in a cool, dry, and well-ventilated place. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. Avoid breathing dust, vapor, mist, or gas. Use personal protective equipment as required. |
| NFPA 704 (fire diamond) | NFPA 704: 1-1-0 |
| Flash point | > 180°C |
| Explosive limits | Non-explosive |
| LD50 (median dose) | LD50 (median dose): 5 g/kg (rat, intravenous) |
| PEL (Permissible) | Not Established |
| REL (Recommended) | 75mg |
| Related compounds | |
| Related compounds |
Lecithin Soya Lecithin Hydrogenated Lecithin Phosphatidylcholine Phosphatidylethanolamine Phosphatidylserine Phosphatidylinositol Egg Lecithin Sunflower Lecithin |
Chengguan District, Lanzhou, Gansu, China
