Premium Egg Lecithin Powder for Health and Wellness|Nutritional Supplement97281-44-2

• Customization: Available
• Powder: Yes
• Customized: Customized
• Model NO.: Egg Lecithin Powder
• Certification: ISO 9001, USP
• Suitable for: Adult
• State: Yellow Powder
• Purity: >99%
• Storage Conditions: Keep Container Tightly Closed in a Cool, Dry
• CAS: 97281-44-2
• Quality: Food Grade
• Solubility: Soluble in Oil
• Transport Package: 1kg/Bag, 25kgs/Paper Drum
• Specification: customized
• Trademark: TZSW
• Origin: China
• Production Capacity: 5000kgs/Month

Product Description

Premium Egg Lecithin Powder for Health and Wellness
nutritional supplement97281-44-2

Product Description

Egg yolk lecithin granules are a natural phospholipid mixture extracted from egg yolks, made through a granulation process. The main ingredients are phosphatidylcholine (PC), phosphatidylethanolamine (PE), etc., which have both emulsification and nutritional enhancement functions.

• Source: Non-cage egg yolks (non-GMO), extracted by low-temperature solvent extraction or supercritical CO₂ technology, and then spray-dried and granulated.
• Purity: phospholipid content ≥60% (high-end type ≥90%), in line with FCC/USP standards.
• Characteristics: light yellow granules (particle size 0.5-2mm), good fluidity, easily soluble in oils and fats, partially soluble in water (forming micelles), neutral pH (6.5-7.5).
• Safety: no egg white protein residue (extremely low risk of allergens).

 

Product Parameters

Parameters                                                                        | Specifications

Total phospholipid content: ≥60% (HPLC detection, high-end type ≥90%)
Phosphatidylcholine (PC): ≥40% (of total phospholipids)
Moisture content: ≤3% (to prevent caking)
Heavy metal residues: lead (Pb) ≤0.1ppm, arsenic (As) ≤0.1ppm
Microbiological standards: total colony count ≤1000 CFU/g, Salmonella not detected
Particle size: 0.5-2mm (through 20-40 mesh sieve)
Packaging specifications: 500g/bag (aluminum film bag), 25kg/moisture-proof cardboard barrel
Storage conditions: avoid light, cool and dry (≤25ºC), shelf life 18 months

1. Food emulsification and stability
• Water-oil amphiphilic structure, stable emulsion (HLB≈8), used in ice cream, chocolate (addition amount 0.3-0.5%).
• Improve the bioavailability of fat-soluble nutrients (such as vitamin D).

2. Nerve and brain health support
• Phosphatidylcholine (PC) as an acetylcholine precursor, improves memory and attention
• Protects the integrity of nerve cell membranes and delays the progression of Alzheimer's disease.

3. Cardiovascular health
• Promotes cholesterol metabolism (HDL increases by 10%) and reduces arterial plaque formation.
• Inhibits excessive platelet aggregation and reduces the risk of thrombosis.

4. Skin barrier repair
• Enhances the ability of the stratum corneum to lock in water (transepidermal water loss is reduced by 15%), relieves dryness and sensitivity.
• Liposomes encapsulate active ingredients (such as retinol) to reduce irritation.

 

1. Food industry
• Baked food: Add 0.5% to improve dough extensibility and extend shelf life.
• Instant beverages: The particles are directly dissolved as emulsifiers and nutritional enhancers.

2. Dietary supplements
• Granular capsules
• Nutritional cereals: Directly mixed and added to provide phospholipids and choline.

3. Cosmetics
• Cleansing particles: Gently cleanse while replenishing skin lipids
• Mask powder: Compounded with clay to absorb oil and moisturize.

4. Animal feed
• Pet food additives: Improve hair gloss, add 0.2-0.5%.
• Aquaculture: Improve the survival rate of fry