phosphatidylcholine, 蛋黄 egg yolk
lecithins, 蛋黄 egg yolk
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类别 Category:emulsifiers, skin conditioning
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
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潜在搅拌机 Potential Blenders and 核心 core components note
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存在（自然 Occurrence (nature, food, 其他） other):note
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笔记 Notes: 首先在蛋黄中鉴定 First identified in egg yolk, 牛脑和豆油。存在于整个动植物界。在食品加工中用作乳化剂和防粘剂 ox brain and soybean oil. Present throughout the animal and vegetable kingdoms. Used in food processing as an emulsifier and anti-sticking agent
1-甲基-4-（1-甲基乙基）-对薄荷基-3-烯-1-醇1-甲基-4-（1-甲基乙基）-3-环己烯-1-醇1-甲基-4-（1-甲基乙基）-3-环己烯-1-醇-1-甲基-4-（丙烷-2-基）环己-3-烯-1-醇1-甲基-4-异丙基-3-环己烯-1-醇1-甲基-4-丙-2-基环己-3-en-1-醇4-异丙基-1-甲基-3-环己烯-1-醇4-异丙基-1-甲基环己-3-en-1-ol4-（异丙基）-1-甲基环己-3-en-1-ol4-（异丙基）-1-甲基环己-3-en-1-ol萜品醇-1-ol3-萜品醇-1-ol1-萜品醇1-萜品醇 Phosphatidylcholines (PC) are a class of phospholipids that incorporate choline as a headgroup. They are a major component of biological membranes and can be easily obtained from a variety of readily available sources such as egg yolk or soy beans from which they are mechanically extracted or chemically extracted using hexane. They are also a member of the lecithin group of yellow-brownish fatty substances occurring in animal and plant tissues. (Wikipedia)
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3D/INCHI