| FEMA | N/A |
| CAS | 8002-43-5 |
| EINECS | 232-307-2 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | First identified in egg yolk, ox brain and soybean oil. Present throughout the animal and vegetable kingdoms. Used in food processing as an emulsifier and anti-sticking agent 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) |