Nomenclature
Oil of egg yolk. Description and references
Obtained from fresh egg yolks by extraction
with ethylene dichloride. Contains fatty glycerides, cholesterol,
lecithin. The glyceride fraction is a mixture of the glycerides of
satd and unsatd fatty acids. Palmitic, stearic, oleic, linoleic and
clupanodonic acids have been isolated from both the glyceride and
lecithin fractions. Preparation: Levin, Lerman, J. Am. Oil Chem. Soc. 28, 441 (1951); US 2503312 (to Vio-Bin Corp.).
Properties
Dark oil. d 0.95. nD20 1.4790. Sol in the
common organic solvents. Miscible with other oils. Insol in
water, but disperses readily when shaken with it to form emulsions.Use
In the formulation of hydrophilic ointment bases
for medicinal ointments and cosmetic creams: Bandelin, Tuschhoff,
J. Am. Pharm. Assoc. Pract. Pharm. Ed. 14, 106, 120 (1953);
Schimmel-Briefs, no. 235 (Oct.
1954).