The difference between egg yolk lecithin and soybean lecithin

Difference 1: Different phospholipid composition

The general composition of soybean lecithin is: phosphatidylcholine PC (lecithin) 25-32%, phosphatidylethanolamine PE (cephalin) 15-22%, phosphatidylinositol PI (inositol phospholipid) about 15%, phospholipid Acylglycerol PG (sphingomyelin) is about 16%, phosphatidic acid is about 4%, and other phospholipids are about 8%. The general composition of egg yolk lecithin is: phosphatidylcholine is as high as 70%, and phosphatidylinositol is only 0.6%. Does not contain: phosphatidic acid, phosphatidylserine, N-acylphosphatidylethanolamine, phosphatidylglycerol.

Difference 2: Different fatty acid composition
The fatty acids coordinated by egg yolk phospholipids and soybean phospholipids are different: in egg yolk phospholipids, R1 is almost saturated fatty acid, R2 is usually unsaturated fatty acid, and soybean lecithin R1 and R2 are mixed coordination of saturated and unsaturated acids. The fatty acid components of egg yolk phospholipids are mostly palmitic acid and oleic acid, followed by stearic acid and linoleic acid, and also contain trace amounts of arachidonic acid and docosahexaenoic acid, which have attracted much attention in recent years. Fatty acids and odd-numbered fatty acids (such as heptadecanoic acid), etc.; linoleic acid in soybean phospholipids accounts for about 50%, and almost no fatty acids above C20.