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The research focuses on the extraction and characterization of egg-yolk lecithin, which has unique functional properties compared to soybean lecithin. A method using ethanol and hexane was developed to achieve high purity (95%) of phospholipids while assessing their surface tension reduction, emulsion stability, and oxidative stability. The study highlights the potential applications of egg-yolk lecithin in various industries, including pharmaceuticals and cosmetics.

Author

Shanmuga Selvan

Language

EN