Category:
Prophylactic Biological Products
CAS NO:
8057-53-2
Standard:
In-house Standards,
/
Egg lecithin is a natural phospholipid complex derived from egg yolks via degumming and refining. Its primary component, L-alpha-phosphatidylcholine, serves as an emulsifier with the CAS number 8002-43-5.
Store in cool, dry conditions below 25°C to prevent oxidation. Avoid use in patients with severe egg allergies due to potential protein residues. Ensure compliance with local GMP standards during manufacturing.