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Imagine kitchens in the late nineteenth century: eggs formed the backbone of many classic recipes, but the tiny miracles hidden in their yolks stayed in the realm of the unknown. Researchers in biochemistry, poking around with glass tubes and smell-based experiments, noticed something strange happening when they extracted fats. By the early 1900s, that unknown quality got a name—phospholipids. Scientists recognized these molecules as not only structural components in living cells but also as substances with chemistry rich enough to spark a new era in food, health, and pharma. Academic labs, especially across France and Germany, became hunting grounds for studying the role of these egg-based ingredients. It didn’t take long before pharmaceutical manufacturers, intrigued by the functionality, started working out crude extraction methods that matured over decades. Today, through hard-won expertise, we find egg yolk phospholipids standardized in the BP, EP, and USP pharmacopeias, each with their own fingerprints of purity and utility.
Anyone who has ever tried a hand at mayonnaise knows egg yolk does more than add color. The reason that familiar yellow emulsion comes together is the lecithin content—an umbrella term that covers phospholipids extracted from yolk. Known by many synonyms—egg yolk lecithin, phosphatidylcholine, or simply EYP—the derived product finds broad use because of its blend of amphiphilic molecules. Extractors target the richest fractions, yielding a powder or syrup with a sunny hue and buttery texture. In pharma settings, the grade matters. Both British and European Pharmacopoeia (BP, EP) demand specific purity, while the United States Pharmacopeia (USP) pushes for stringent contaminant controls. Regulations have toughened across the decades, especially around pesticide residues, heavy metals, and microbial load.
Egg yolk phospholipids strike a unique balance between oil and water. This balance stems from the phosphatidylcholine content, typically making up the lion’s share of the mixture, followed by phosphatidylethanolamine, phosphatidylinositol, and fractions of lysophospholipids. Lab data shows melting points hover near 190°C. The material remains glassy and sticky at room temperature unless dried into fine powder, where it can start absorbing moisture if left open too long. Solubility splits along polar lines: easy dissolution in chloroform, ether, and warm ethanol; poor solubility in water, but solid dispersions mix with other fats. Acid and alkaline reactions modify the delicate balance of head-tail bonds, creating byproducts sometimes useful in specialty medicine. Molecular weights sit in the 700-900 Da range for major fractions. When high-performance liquid chromatography steps in, the profile reveals the ratios between these cousins, giving batch-to-batch consistency for regulators.
The pharmaceutical world leans heavily on documentation. Suppliers must track each lot, confirming specifications drawn up by pharmacopeias. Labels go beyond a simple ‘egg yolk phospholipid’ tag. They spell out total phospholipid content, residual solvents, and levels of breakdown products like lysophospholipids. Each container’s origin—often mapped back to certified cage-free or pathogen-screened eggs—is logged for traceability, a critical factor after repeated food scares. Certifications about allergen status matter deeply to end users. Labeling in Europe now includes information on animal wellness and sustainability, reflecting consumer pressures within the supply chain. All this paperwork feeds into audits by health authorities expecting to see proof of compliant sourcing and maintenance of cold-chain logistics.
Extracting clean phospholipids from egg yolks combines chemistry and engineering skills. I’ve spent enough hours watching columns churn out bright yellow flows to know this is no kitchen operation. A typical method dissolves yolk paste in organic solvents—most often ethanol or acetone. Centrifugal extraction then separates out the water-soluble proteins and sugars, while organic layers trap the target fractions. The solvents evaporate, leaving a sticky residue. This raw extract gets passed through a battery of deacidification, filtration, and drying steps, conducted in an inert nitrogen blanket to prevent breakdown. Some processes use superfine filters to nip out any bacterial or viral trace. Automation systems now control temperature and flow rate, which has all but eliminated the endless operator tweaks that dogged earlier days. Yield isn’t just about quantity anymore; it means getting the right ratio of phosphatidylcholine to other fats, since the application in injectables, nutrition, or topical carriers depends on tight specs.
The world of egg yolk phospholipids doesn’t stay static. Chemists modify these molecules to fit product needs. Enzymatic hydrolysis, for example, can break down longer chains, making the mix friendlier for infant formula or injectable drugs. Hydrogenation stiffens the molecule’s backbone, useful for extended product shelf life. Acid and base catalyzed reactions shave off or swap out head groups, custom-tailoring the emulsification profile for cosmetic, food, or parenteral use. Phospholipases—specialized enzymes—open doors to lysophospholipid heavy fractions, now a hot topic for cellular drug delivery. Researchers even peg radioisotopes or antioxidants to these chains, building a platform for imaging or controlled release applications that once sounded like science fiction.
The naming maze in the world of egg-derived substances gets complicated quickly. Beyond ‘egg yolk lecithin,’ labels may read as ‘EYP,’ ‘phosphatidylcholine from yolk,’ or use product codes tied to particular suppliers. In regulatory submissions, manufacturers list CAS numbers, though end-users mostly care about whether the powder carries pharma-grade or food-grade status. Large-scale ingredient dealers spin up branded mixes with minor tweaks—extra purification or blend fractions for injectable use versus feed supplementations for livestock. Despite names, these products travel under strict global codes, which streamline import, export, and pharmacovigilance systems.
Egg yolk phospholipids land smack in the regulatory crosshairs. The production process includes strict environmental and hygiene barriers—not just Good Manufacturing Practice (GMP), but Hazard Analysis and Critical Control Points (HACCP) frameworks and allergen controls. The consistent threat remains salmonella or other egg-borne agents. Manufacturing sites laser-focus on validated sterilization steps, monitoring bacterial and endotoxin limits with every batch. Quality teams push for in-house PCR-based screening, leapfrogging older culture techniques. On the handling floor, staff use personal protective gear on par with what’s seen in biologics plants, since even one slip risks a full batch quarantine. Waste solvents, once dumped, now wind up in solvent recycling lines, cutting down on the environmental impact, matching growing expectations from regulators, consumers, and internal audits.
Egg yolk phospholipids have transformed many industries. Pharmaceuticals rely on these molecules for intravenous fat emulsions, where nothing else keeps micronized particles suspended long enough for reliable drug delivery. In cosmetics, these phospholipids give creams a light, non-greasy finish—brands tout them as ‘natural lipid replenisher,’ riding a wave of clean beauty trends. Functional foods pack in this ingredient for cognitive and metabolic health claims. Animal nutrition uses purified fractions to up egg-laying rates in poultry, while technical fields value their emulsification for specialty coatings and biotech reagents. Hospitals push for clinical-grade batches—especially where high-purity phosphatidylcholine and ultra-purified versions reduce risks of immunological response. In each case, users expect batch reliability, zero off-odors, and full traceability.
The R&D pipeline never quite slows in this field. A decade ago, research fixed on extracting phospholipids with higher purity and lower contaminants. Now, focus has shifted toward tailored fractionation—separating minor constituents like sphingomyelin or conjugating drugs directly onto phospholipid backbones for targeted therapies. Universities in Europe and Japan have pushed papers on the impact of dietary egg phospholipids in metabolic syndrome and neurodegenerative disease prevention. Early-stage industry trials test modified versions as nanocarriers in cancer therapy and organ preservation. Investment in analytics—NMR, LC-MS, and next-gen sequencing—shifts routine batch testing into a scientific art, while public-private partnerships aim to fit sustainable production into what has often been a waste-heavy process. For anyone in the trenches, the sense is that ground keeps shifting, with regulatory tolerances lowering and product claims coming under sharper scrutiny.
A question at the center of every new application is safety: decades of animal testing and clinical studies show that highly purified egg yolk phospholipids do not trigger acute toxicity, allergic response, or organ damage within prescribed limits. Research teams continue to look deeper, especially at degradation products that might slip past routine screening. Studies published by the European Food Safety Authority and the US FDA have flagged only those produced from contaminated or improperly processed eggs, or those containing excessive impurities. Chronic toxicity studies often run over six months, tracking anything from organ histology to blood markers. Manufacturers remain wary—batch recalls after contamination or allergen outbreaks can wipe out reputations and invite multimillion-dollar lawsuits. Every batch gets tested, every process step validated. In this business, you lose trust once.
Looking at where egg yolk phospholipids are headed sparks a kind of cautious optimism. Pharma players bet heavily on these natural molecules for next-gen injectable emulsions and carrier systems. Nutraceutical developers eye expanded claims in cognitive and cardiovascular health, especially as consumers push for clean-label alternatives. Synthetic biology methods aiming to produce these phospholipids in cell-free systems may cut reliance on animal supply chains, smoothing out wild price swings. Environmentalists hope for circular models, recycling eggshells and albumen for fertilizer or high-protein feed, closing the loop on egg-derived products. Regulatory agencies watch closely, setting new purity bars as applications drift further into infant and critical care. Tech transfer between pharma, food, and materials science brings fresh collaboration, shifting egg yolk phospholipids from a simple byproduct to an anchor of innovation and therapeutic safety.
Scratching beneath the surface in the world of pharmaceuticals, egg yolk phospholipids hold their own. These fats aren’t grabbing headlines, but ask anyone in formulation science or someone who’s mixed up an infusion, and you’ll see real appreciation. Their claim to fame stems from a knack for helping medications reach the bloodstream where—and how—they’re supposed to. Most injectable drugs today, and even some infusions for people who can’t eat, call on these phospholipids to pull it off.
Liposomes have changed how we think about targeted drug delivery. People facing tough illnesses like cancer know the value of treatments that go right to the cells that need them, sparing the rest of the body. Egg yolk phospholipids form a natural suit of armor around the drug, increasing its chance of bypassing stomach acids and the immune system. Drugs wrapped in these lipid bubbles don’t just last longer, they often get to their mark with fewer side effects.
Those who can’t eat or digest food normally often rely on IV nutrition—what the pros call total parenteral nutrition (TPN). Digging into that bag of TPN formula, you’ll find egg yolk phospholipids doing important work. They act as emulsifiers, blending water and oil so fat can stream through veins without breaking apart. This keeps things safe and helps deliver calories and fat-soluble vitamins right where the patient needs them.
These same properties matter in specialized infant formulas. Babies born early come into the world needing serious nutritional backup. Hospital staff use feeds rich in phospholipids to mimic breast milk’s protective powers for a baby’s growing brain. Without it, these fragile babies could struggle to build healthy cells or develop as they ought to.
The pharmaceutical world loves innovation, but many good molecules have trouble making it into the body in the right way. Egg yolk phospholipids help transform oily or hard-to-dissolve drugs into forms your body can absorb. That’s part of why we’ve seen a stream of improved painkillers, anti-nausea drugs, and antivirals that didn’t work as well before. Phospholipids don’t just solve the technical problems—they boost the availability of life-saving treatments.
Pharma companies keep a close eye on purity and safety with every batch. Strict standards keep contaminants out, which means peace of mind for both doctors and patients. Sourcing matters too—materials follow regulatory paths and traceable supply chains, pushing the industry to higher quality.
Egg yolk phospholipids shine in many areas, but costs and supply hurdles crop up now and then. Animal-based sources mean fluctuating prices, especially if feed or flocks get hit by disease. Some researchers are hunting alternatives or improving extraction, hoping to steady the price.
Access to treatments relying on these phospholipids depends on clear regulation, safe processing, and responsible oversight from manufacturer to patient. Better funding for traceability, research into plant-based options, and proper training can help the science reach more people without cutting corners. It’s a team effort—scientists, regulators, and everyday healthcare workers all play a part in making sure these fats quietly keep doing their big jobs.
Some things in life sound more complicated than they really are. Then you run into something like "phospholipid content and purity specification for this grade", and realize this isn’t just science—this is detail work that connects to the bigger picture. These specs have a purpose. For folks working in pharma, food, and nutrition, they decide whether a batch moves forward or winds up graded down.
Phospholipids play a part in all living cells. Lecithin stands as a well-known source, and quality control teams look for specific numbers showing how much pure phospholipid they’ve got. Popular grades, like soy or egg lecithin, often call for minimum 60% or 80% phospholipids. This number isn’t arbitrary. Take injectable or parenteral-grade products as an example. Low content can mean poor stability, weak encapsulation, or even safety problems.
People like me who’ve worked with food products have seen how a difference of 5% in phospholipid content can change performance. Chocolate with low phospholipid lecithin can separate, look dull, or feel odd in the mouth. In life sciences, lacking the right level may cause liposomes to fall apart—nobody wants that in a drug delivery system.
Every batch of phospholipids brings along other stuff: triglycerides, carbohydrates, plant compounds, or even unwanted solvents from extraction. High purity expectations (around 98% or higher) come up for injectable or pharmaceutical grades. A lower bar sits in the food industry, but clever manufacturers know to ask for refined specs. I once watched a project stall out for weeks because fatty acid contaminants in a batch led to unpredictable results in a supplement product.
Testing for purity happens using HPLC, TLC, or phosphorous analysis. These methods break things down to percentages and let teams catch hitchhikers in the mix.
In the regulatory world, strict standards protect both companies and end users. US Pharmacopeia (USP) and European Pharmacopoeia (EP) set clear minimums: at least 80% phosphatidylcholine in high-purity pharmaceutical lecithins, with the rest tightly controlled for each potential impurity. For most industrial-grade material, leeway is broader, but standards are no less serious—failure costs time and money.
From my own time at a contract manufacturing start-up, misreading a batch certificate meant starting an entire process again. Even small imbalances affect shelf life, heat stability, and reactivity. These aren’t academic worries. They show up as costs and headaches downstream.
People need not just better testing but also honest communication across the supply chain. Certificates of analysis should spell out both content and purity, along with methodologies. Labs should run regular audits to catch drift in results.
Sourcing matters too. Companies seeking higher purity and clearer specs can look to partnerships with suppliers that run dedicated purification lines or invest in membrane technologies, rather than simple chemical extraction. This approach supports batch-to-batch continuity, reduces recall risk, and builds confidence with regulators and end-users alike.
High stakes ride on these numbers, not just for compliance but for safety and function. As the industry keeps evolving, the specs on phospholipid grade will only get sharper. The good news—putting in the extra effort pays off, both in product performance and in real-world reputation.
BP, EP, and USP. They sound like a jumble of letters, but these stand for the British, European, and United States Pharmacopeias. Together, these pharmacopeial standards shape how medicines and healthcare products are made and tested, wherever a patient opens a bottle or box. Compliance means the product matches what health authorities expect—down to the smallest particle size, purity, and chemical makeup. For me, picking up a box of antibiotics for my family, seeing those standards mentioned offers a little sigh of relief. I want to know that what I’m giving to my loved ones won’t put them in harm’s way.
Some people think medicine is just medicine, no matter where it’s made. That’s not true. Drugs not made to pharmacopeial standards can contain the wrong dose or even hidden contaminants. In one study, almost 10% of medications in low-income countries failed basic quality tests. These weren’t “gray market” drugs—these were ordinary medicines that skipped important checks. After working with hospital supply chains in busy city clinics, I’ve seen what happens when products fall short: patients end up back in the hospital, sometimes worse than before.
BP, EP, and USP set out official “recipes” for testing key properties. For example, paracetamol tablets must disintegrate in a certain amount of time and contain 95–105% of the labeled dose. These books don’t just care about what’s supposed to be in the product, but also spell out what should never be there—like heavy metals and certain microbes. Getting a stamp of approval means lots of lab testing and paperwork. Quality inspectors run fingerprint tests, look for hidden “extras,” and check that packaging actually protects against moisture or light. These steps keep a fake or subpar medicine from slipping through.
Pharmaceutical shortcuts might save a company money. That gamble rarely pays off for the patient. For example, the 2018 contamination of valsartan, a blood pressure drug, with a toxic chemical ended up with massive recalls and patients scrambling for replacements. Lives landed at risk because one batch didn’t follow the expected rulebook. That story surfaces in my mind whenever I see someone cutting corners “to speed things up”—the fallout costs much more.
If you’re a company or pharmacist, showing documentation of BP, EP, or USP compliance gets you trusted faster by hospitals and regulators. A patient doesn’t want to squint at certificates every time, but having traceability proves you’re selling something safe. I’ve worked with regulatory authorities who can spot a fake certificate a mile away. Good players keep their paperwork in order, and they stay ahead with routine self-audits and outside inspections.
Small manufacturers trip up on cost, paperwork, and expertise. Some governments now help with training, cheaper testing labs, and clearer online guidance. Working alongside these programs gets more companies certified, which means fewer dangerous surprises down the line. Investing in local lab capacity keeps the pressure up, so no one coasts by unchecked.
Today, global supply chains blur the lines between countries. Patients and doctors can ask for proof that medicines truly match BP, EP, or USP references. Pharmacies and hospitals do better by stocking products with published testing results. It’s not about box-ticking; it’s about having medicine that works—every time, in every dose.
Egg yolk phospholipids, often labeled as pharma grade, play their part in drug delivery, nutrition formulas, and even skin creams. I’ve seen their role expand as more companies search for natural, functional ingredients that support the complex needs of modern medicine. These delicate lipids don’t just travel from lab to factory without a hitch—they demand a level of respect and caution that can’t be ignored. There’s a science to packaging and storing these raw materials that, if mishandled, can put both patient safety and product effectiveness on the line.
Anyone who’s spent time in pharmaceutical storage knows the enemy isn’t always visible. Air, light, and moisture can all compromise sensitive ingredients. Egg yolk phospholipids are prone to oxidation, breaking down quickly when exposed to oxygen or sunlight. Manufacturers who know their stuff use opaque, air-tight containers—usually made out of high-grade plastics or amber glass. We’re talking about compounds that—exposed to just the right (or wrong) conditions—can lose potency before they even make it to formulation. Seals matter. In my experience, foil induction seals deliver both tamper evidence and critical moisture protection. Every layer serves a purpose, from the outer drum to the inner bag. Each one plays a role in keeping out air and reducing the risk of batch recalls or failures in final pharma products.
I remember walking into ingredient storage facilities where temperature and humidity weren’t just numbers—they ruled the workflow. Egg yolk phospholipids stay viable longest in cold, dry environments. Refrigeration, typically between 2 and 8°C, slows down the natural lipid degradation. Pharmaceutical teams take care to hold humidity below 60%. Elevated moisture levels encourage clumping, hydrolysis, and can even foster microbial growth that just doesn’t belong in medical-grade components.
Some larger players move straight to deep freezing, storing these phospholipids at -20°C for longer stints. Once they’re out of the cold, exposure to room temperatures can shorten shelf life quickly. The logistics chain—how these phospholipids travel from one storage unit to another—calls for temperature monitoring the whole way. One hot summer truck ride, and you could be facing a significant loss. Smart companies track with data loggers so there’s a solid paper trail on storage history.
If you’ve ever witnessed an unstable ingredient compromise a batch, you know the headaches—lost product, regulatory hurdles, and financial fallout. Reliable packaging and proper storage don’t just drop risk statistics; they increase the odds patients get products that work as expected. Degraded phospholipids can result in formulations that don’t emulsify right or drugs that release too fast. Patients and pharmacists both pay the price in the end.
Some solid guidelines have come out of both research and real-world mishaps. For example, avoid metal containers if there’s even a hint of residual water; metal speeds up oxidation. Stick with materials that can be fully sealed and, at the first sign of a compromised seal, quarantine that batch. Train staff who understand how to handle cold chain supplies, not just toss boxes in a fridge and walk away. These efforts all translate into safer, more reliable pharma products.
It’s easy to think about packaging and storage as an afterthought, tucked behind R&D and regulatory talk. Experience teaches a different lesson. Investing in better packaging and monitoring systems pays off. Any pharma supplier aiming for trusted status in this competitive landscape better pay close attention—from the drum in the warehouse to the finished dose. This isn’t just about compliance; it’s about real outcomes for real people.
The growing focus on food allergies isn’t some hyped-up trend—people face real risks, from mild discomfort to life-threatening situations. Peanut butter sandwiches at a school lunch table carry more weight than just nostalgia. For families with allergies, even a trace of peanut, soy, milk, or gluten can trigger a health scare. In the United States, the FDA recognizes nine major food allergens, including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Any product that fails to clearly state its allergen contents puts certain shoppers in harm’s way.
Transparency changes lives. I remember walking supermarket aisles with my niece, who’s allergic to tree nuts. Every decision turns into a puzzle-solving exercise, reading between tiny lines on ingredient lists. Accidental cross-contact in factories happens, and unless a company takes reporting and separation seriously, they’re gambling with someone’s afternoon—or someone’s life. Precaution doesn’t slow down the rush of daily errands; it just builds trust.
GMO stands for genetically modified organism. In the U.S., these crops have woven themselves so thoroughly through the food supply that nearly every grocery cart has some connection to them. Think about corn syrup, soybean oil, or processed sugar—most likely GMO. Some people worry about unknown health effects, some raise strong objections about environmental impact or corporate control.
Decades of research by the World Health Organization, the National Academy of Sciences, and the FDA suggest GMOs approved for sale are safe to eat. Still, unresolved questions linger, especially about long-term impact on ecosystems and smaller farms. Discussing GMOs without mentioning their promise and drawbacks sells the conversation short.
Labeling hits at the center of this debate. The federal National Bioengineered Food Disclosure Standard now requires foods with detectable GMO content to carry a label. Shoppers with strong preferences—whether for health concerns, environmental reasons, or personal values—deserve straightforward information. I don’t expect every customer to become a molecular biologist, but I’ve met enough parents at the playground to know people want to know what goes into the snacks they hand their kid.
Companies who take the time to answer hard questions win customer loyalty. That means investing in honest labels. Don’t hide allergens in alternate terms; don’t bury GMO disclosures in footnotes or QR codes only a tech-savvy shopper would check. Consistent upfront labeling protects health and meets legal requirements.
Food makers can upgrade production lines to separate common allergens or offer clear allergy recall notices. Digital tracking systems can help assure that each batch doesn’t get mixed up with something unsafe for certain eaters. They can also set up systems to audit their supply chain to be sure non-GMO claims genuinely hold up.
Buyers hold more sway than companies like to admit. Every time someone chooses products marked “allergen-free” or “non-GMO certified,” the message gets louder. I’ve seen local bakeries grow their business just by being transparent about every ingredient—and it hasn’t slowed them down. Listening to consumers brings safer shelves—and better peace of mind for everyone shopping for dinner tonight.
| Names | |
| Preferred IUPAC name | Phospholipids, egg yolk |
| Other names |
Ovomux Egg Lecithin Phospholipids from egg yolk Egg phosphatidylcholine EYP |
| Pronunciation | /ˈɛɡ joʊk fɒsˈfəˌlɪdz biː piː iː piː juː ɛs piː ˈfɑːrmə ɡreɪd/ |
| Identifiers | |
| CAS Number | 8002-43-5 |
| Beilstein Reference | 83626 |
| ChEBI | CHEBI:60010 |
| ChEMBL | CHEMBL4298531 |
| ChemSpider | 21576477 |
| DrugBank | DB11151 |
| ECHA InfoCard | ECHA InfoCard: 03-2119432756-40-0000 |
| EC Number | 232-349-1 |
| Gmelin Reference | Gmelin Reference: "109479 |
| KEGG | C01194 |
| MeSH | Phospholipids |
| PubChem CID | 123975 |
| RTECS number | TI8855800 |
| UNII | U8C689Y6YS |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | DTXSID8046843 |
| Properties | |
| Chemical formula | C35H66NO7P |
| Appearance | Yellow or light yellow, clear or slightly turbid, oily liquid |
| Odor | Slightly fatty |
| Density | 0.98 g/cm3 |
| Solubility in water | Insoluble in water |
| log P | -1.6 |
| Acidity (pKa) | pKa ≈ 2.0-3.0 |
| Basicity (pKb) | 7.7 (pKb) |
| Magnetic susceptibility (χ) | -7.2×10⁻⁶ |
| Refractive index (nD) | 1.470 – 1.480 |
| Viscosity | 30~45 mPa.s |
| Dipole moment | 10.1 D |
| Pharmacology | |
| ATC code | B05AA10 |
| Hazards | |
| Main hazards | May cause respiratory irritation. May cause eye, skin, and respiratory tract irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture. |
| Precautionary statements | Keep container tightly closed. Store in a cool, dry place. Avoid contact with eyes, skin, and clothing. Use personal protective equipment as required. Wash thoroughly after handling. In case of inadequate ventilation wear respiratory protection. |
| NFPA 704 (fire diamond) | NFPA 704: 1-1-0 |
| Flash point | > 220°C |
| Autoignition temperature | 400°C |
| LD50 (median dose) | LD50 (median dose): >30 g/kg (rats, oral) |
| PEL (Permissible) | 10 mg/m³ |
| REL (Recommended) | 1g |
| IDLH (Immediate danger) | Not established |
| Related compounds | |
| Related compounds |
Egg Lecithin Phosphatidylcholine Phosphatidylethanolamine Soybean Phospholipids Lysophosphatidylcholine |
Chengguan District, Lanzhou, Gansu, China
