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Egg Oil
Active ingredient and cosmetic product
[1] J. Bereiter-Hahn et al. Cellular responses to egg oil. Acta Med. 57(2):41−48, 2014.
[2] J. Wang et al. Quantitative metabolome analysis of boiled chicken egg yolk. Current Research in Food Science 6 (2023) 100 409.
[3] Svirshchevskaya E.V., Matushevskaya E.V. The role of lipids in the barrier properties of the skin. Clinical Dermatology and Venereology. 2019; 18(3):360−365.Vitamin A | 1,26 mg |
Vitamin B6 | 0,37 mg |
Vitamin B12 | 6,0 mcg |
Vitamin E | 3,0 mg |
Vitamin D | 5,0 mcg |
Vitamin K | 0,7 mcg |
Folacin | 45,0 mcg |
Riboflavin | 0,24 mg |
Niacin | 0,34 mg |
Thiamine | 0,18 mg |
Biotin | 50,0 mcg |
Pantothenic acid | 3.0 mg |
α‑carotene | 38,0 mg |
β‑carotene | 0,82 mg |
Linoleic acid | 15,3% |
Alpha-linolenic acid | 0,6% |
Palmitoleic acid | 2,7% |
Oleic acid | 45,8% |
Palmitic acid | 26,7% |
Stearic acid | 8,5% |
Myristic acid | 0,6% |
Arachidonic acid | 0,03% |
Sum of unsaturated fatty acids | 45,3% |
Sum of saturated fatty acids | 54,7% |
Triglycerides | 61,7% |
Phospholipids | 28,4% |
Sterols | 4,2% |
Free fatty acids | 4,4% |
Behenic acid | 0,04% |
Application
Wide spectrum of application
04 — BODY
Addition Rate:
as an active component: 1−10% of the total volumeas a standalone emulsifier: 40−60%
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