Egg oil

from Wikipedia, the free encyclopedia

Egg oil (also: Dotterfett , OVUM OIL ( INCI ) ) is obtained from the yolk of chicken eggs . It occurs as an ingredient in cosmetics and was used medicinally in the past .

Properties of egg oil
property
Appearance yellow-colored, cloudy liquid
consistency viscous semi-solid, thickened liquid at 25 ° C
odor mild, characteristic egg odor
Refractive index 1.46-1.48
Cholesterol percentage 3% - 4%
Acid number <35
Iodine number > 60
CAS number 8001-17-0
EC number 232-271-8
ECHA ID 100.029.337

Extraction

Egg oil is made from the yolk of chicken eggs.

Earlier eggs oil was traditionally made from egg yolks in a simple process by supplying heat extracts , in which from fifty eggs about 140 of the egg fluid g recovered could.

Modern methods use liquid-liquid extraction with common solvents, such as. B. hexane , petroleum ether , chloroform or ethanol . In contrast to the traditional method, the extracted product also contains immunoglobulin , which is then denatured at high temperatures .

composition

Egg oil mainly consists of triglycerides and phospholipids (the latter mainly lecithins ), and it also contains smaller amounts of cholesterol , biotin , the xanthophylls lutein and zeaxanthin , and immunoglobulins .

The fatty acids that are bound in fats include, in addition to saturated (SFA) and monounsaturated fatty acids (MUFA), polyunsaturated (PUFA) omega-3 and omega-6 fatty acids . The fatty acid profile depends on how the chickens are fed. Most represented in terms of quantity are oleic acid , palmitic acid , linoleic acid , stearic acid and palmitoleic acid . The fatty acid profile is similar to the profile of human milk and the lipid profile of human skin.

General chemical structure of fats: The triple acylated glycerine is shown in blue . R 1 , R 2 and R 3 are alkyl or alkenyl radicals with a predominantly odd number of carbon atoms.

use

Cosmetic use

Egg oil has been used in cosmetics since the 11th century. Some well-known cosmetic brands still use egg oil in their products today. Because it is free of protein , people who are allergic to eggs can use these products. Egg oil is particularly used in hair and skin care, where it has a softening and smoothing effect.

According to historical sources in Greece, egg oil was previously used in medicinal hair care. Even today, egg oil is still used in medical hair care in India to prevent hair loss , dandruff , gray hair and damaged hair.

Egg oil can be found in many cosmetic preparations such as skin creams , ointments , sun creams and after-sun products as a carrier or auxiliary. It has a slight antibacterial effect.

Medical use

In terms of medical history, egg oil ( oleum ovorum ) was used in different areas. B. the treatment of ulcers or eczema , also the treatment of wounds and injuries.

The Andalusian scientist and doctor Abulcasis recommended egg oil in combination with bay oil , henbane oil , castor oil and rose oil and against scabies . In the 16th century, the French surgeon Ambroise Paré used a mixture of egg oil, rose oil and turpentine to treat war wounds. It is an ancient method that the Romans discovered 1000 years ago.

From the Arab tradition remained Oleum ovorum this country until the 19th century officinal ( Pharmacopoeia Hannoverana 1861 ).

Other uses

Egg oil is a source of unsaturated fatty acids bound in fats, which are considered important for infant nutrition.

Web links

  • Egg oil . In: Meyers Konversations-Lexikon . 4th edition. Volume 5, Verlag des Bibliographisches Institut, Leipzig / Vienna 1885–1892, p. 370.
  • Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food product knowledge for beginners . 3.5.3 Egg yolks. Springer-Verlag Berlin Heidelberg, 2010 ( limited preview in Google book search).
  • Entry to egg oil. In: Römpp Online . Georg Thieme Verlag, accessed on May 16, 2019.

Individual evidence

  1. ↑ Entry on OVUM OIL in the CosIng database of the EU Commission, accessed on April 11, 2020.
  2. ^ Samuel Frederick Gray: A supplement to the pharmacopoeia: being a treatise on pharmacology in general . Thomas and George Underwood, 1821, p. 227 .
  3. ^ MW Warren, HG Brown, DR Davis: Solvent extraction of lipid components from egg yolk solids . In: Journal of the American Oil Chemists' Society . tape 65 , no. 7 , 1988, pp. 1136 , doi : 10.1007 / BF02660569 .
  4. ↑ Aleksandrs Kovalcuks, Evita Straumite, Māra Duma: The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise . In: Rural Sustainability Research . tape 35 , no. 330 , 2016, p. 24–31 , doi : 10.1515 / plua-2016-0004 .
  5. ↑ M. Tini, UR Jewell, G. Camenisch, D. Chilov, M. Gassmann: Generation and application of chicken egg-yolk antibodies . In: Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology . tape 131 , no. 3 , 2002, p. 569-574 , doi : 10.1016 / S1095-6433 (01) 00508-6 .
  6. ↑ Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food product knowledge for beginners , Springer-Verlag Berlin Heidelberg, 2010. P. 61 f. (Chapter egg yolks ).
  7. ↑ a b Jane B. Walker, Gladys A. Emerson: Effects of Egg Oil, Cholesterol, Cholic Acid and Choline upon Plasma and Liver Lipids . In: The Journal of Nutrition . tape 82 , no. 3 , March 1, 1964, p. 311-317 , doi : 10.1093 / jn / 82.3.311 .
  8. ↑ H. Efil, Z. Kahraman, C. Mızrak, I. Ciftçi, N. Ceylan: Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens . In: Journal of Animal and Feed Sciences . tape 20 , no. 1 , March 12, 2011, p. 71–83 , doi : 10.22358 / jafs / 66159/2011 ( com.pl [accessed on May 12, 2019]).
  9. ^ J. Nyberg: Analysis of Fatty Acids in Egg Yolks of Various Production Systems . Master's thesis 2017. Department of Molecular Sciences, Faculty of Natural Resources and Agricultural Sciences.
  10. ^ R. da Silva Filardi, et al .: Influence of Different Fat Sources on the Performance, Egg Quality, and Lipid Profile of Egg Yolks of Commercial Layers in the Second Laying Cycle . 2005 J. Appl. Poult. Res. 14: 258-264.
  11. ↑ O. Kehui et al .: Effects of Different Oils on the Production Performances and Polyunsaturated Fatty Acids and Cholesterol Level of Yolk in Hens . Asian-Aust. J. Anim. Sci. 2004, Vol 17, No. 6: 843-847.
  12. ↑ B Koletzko, M Mrotzek, HJ Bremer: Fatty acid composition of mature human milk in Germany . In: The American Journal of Clinical Nutrition . tape 47 , no. 6 , June 1, 1988, pp. 954–959 , doi : 10.1093 / ajcn / 47.6.954 ( oup.com [accessed April 29, 2019]).
  13. ↑ Positive Health Online | Article - Egg Oil for Hair Care. Retrieved April 29, 2019 .
  14. ↑ Xiaolan Zhao: Inner beauty: looking, feeling and being your best through traditional Chinese healing . Random House Canada, Toronto 2011, ISBN 978-0-307-35882-0 .
  15. ↑ Halldor Thormar: Lipids and essential oils as antimicrobial agents . J. Wiley, Chichester, West Sussex 2011, ISBN 978-0-470-97662-3 .
  16. ↑ a b M. T. Casal, M. Casal: El Tratamiento De Las Enfermedades Infecciosas en Al-Andalus . In: Rev Esp Quimioterap. No. 17 , 2004, p. 350-356 .
  17. ↑ Wolfgang Schneider (Ed.): Dictionary of Pharmacy . Volume 4. History of Pharmacy . Wissenschaftliche Verlagsgesellschaft, Stuttgart 1985, ISBN 3-8047-0688-6 . P. 88.
  18. ^ AP Simopoulos, N. Salem: Egg yolk as a source of long-chain polyunsaturated fatty acids in infant feeding . In: The American Journal of Clinical Nutrition . tape 55 , no. 2 , February 1, 1992, p. 411-414 , doi : 10.1093 / ajcn / 55.2.411 .