Phosphatidylcholine

Phosphatidylcholine (CAS 97281-44-2), commonly sourced from egg yolk or soy lecithin, is a phospholipid used across food, pharmaceutical, and cosmetic manufacturing as a high-performance emulsifier.

It is the primary functional component in lecithin concentrates and is traded separately where higher purity is required. In pharmaceutical manufacturing, it is the principal lipid used to construct liposomal drug delivery systems.

This material enables encapsulation of both hydrophilic and lipophilic active compounds. Cosmetic formulators incorporate it into skin creams and serums where it stabilizes emulsions and supports transdermal penetration.

Food producers use it to emulsify fat-in-water systems in products such as dressings, spreads, and infant formula. In biotechnology, it is a critical raw material for producing lipid nanoparticles used in delivery platforms.

Phosphatidylcholine is supplied as a viscous liquid, soft paste, or lyophilized powder depending on concentration and processing method. Standard grades include food-grade, USP, and research-grade specifications.

Purity levels typically range from 70% to 98% phosphatidylcholine content. Egg-derived and soy-derived variants are both commercially available, with sourcing choice often driven by regulatory or allergen requirements.