Table 1.
Phospholipid composition of vegetable de-oiled lecithins (derived from product specifications [16]) and egg phospholipids of different PC contents (after extraction and chromatography [17]), respectively. Data taken from [9].
| Phospholipid | Lecithin and Phospholipids (% w/w) | |||||
|---|---|---|---|---|---|---|
| Soybean | Sunflower Seed | Rapeseed | Egg (64–79% PC) |
Egg (80–85% PC) |
Egg (≥98% PC) |
|
| PC | 20–22 | 20–26 | 23–31 | 72 | 81 | 99 |
| PE | 16–22 | 4–10 | 9–15 | 17 | 8.5 | 0.0 |
| PI | 13–16 | 15–19 | 15–18 | - | - | - |
| PA | 5–10 | 2–5 | 5–10 | - | - | - |
| SM | - | - | - | 2.0 | 2.0 | 0.4 |
| LPC | <3 | <3 | <3 | 2.0 | 2.0 | 0.0 |
| LPE | - | - | - | 1.0 | 0.3 | 0.0 |