1-2. Egg yolk Phospholipid

Phospholipids from egg yolk, purified of impurities and supplied as virus-free, are characterized by saturated acyl chain at the -position and unsaturated acyl chains at the –position are basic structure. Therefore, these lipids can be easily dispersed in the water to perform excellent surfaceactive effects, so that they are also formulated in lipid microspheres.