Tag: Egg phospholipids

According to scientific research, egg yolk phospholipids are particularly effective at forming a dense and complete fat globule structure when added to processed milk, offering enhanced stability and nutritional benefits, especially in infant formula. This advanced formulation leverages the natural properties of eggs to optimize health outcomes.

According to the U.S. Food and Drug Administration (FDA) prescribing information, the lipid injectable emulsion known as SMOFlipid explicitly contains egg phospholipids as an ingredient. This makes it an essential consideration for anyone with an egg allergy or sensitivity, as the product is contraindicated for those with such conditions.

A typical large egg yolk contains approximately 1.3 grams of phospholipids, also known as egg phosphatide, which are crucial for cellular function. This complex mixture of lipid compounds is concentrated in the yolk and functions as a powerful natural emulsifier with extensive applications in various industries, from food to pharmaceuticals.

For decades, intralipid infusions have been a staple in medical nutrition, especially for patients unable to receive adequate sustenance orally. This milky-white fat emulsion, administered intravenously, is a sterile solution containing specific components that provide energy and essential fatty acids.