Egg oil (CAS No. 8001–17–0,INCI: egg oil), also known asegg yolk oil or ovum oil, is derived from theyolk ofchicken eggs consisting mainly oftriglycerides with traces oflecithin,cholesterol,biotin,xanthophyllslutein andzeaxanthin, and immunoglobulins. It is free of egg proteins[1] and hence may be used safely by people who are allergic to eggs, for topical applications such as hair and skin care. The product has several historical references inUnani (Greek) medicine forhair care.Traditional Chinese medicine uses egg oil for burns,eczema,dermatitis,mouth ulcers,skin ulcers, chapped nipples,tinea capitis,ringworm,nasal vestibulitis,frostbite, andhemorrhoids.[2]
Inalchemy, the oil was traditionally extracted from the yolk by a fairly simple process,[3][failed verification] by which fifty eggs yielded approximately five ounces of oil.[4] Modern methods of production includeliquid–liquid extraction[5] using common solvents such ashexane,[6]petroleum ether,chloroform, andethanol. Unlike traditional egg oil produced by heat, solvent extracted product also containsimmunoglobulins,[7] which are destroyed at higher temperatures. There are only a few commercial producers globally.
Thefatty acid composition of egg oil is rich in long-chainpolyunsaturated fatty acids (LCPUFA) such asomega-3 fatty acids (includingdocosahexaenoic acid) andomega-6 fatty acids (includingarachidonic acid), and closely resembles the fatty acid profile ofhuman milk,[8] as well as thelipid profile of human skin.
| Oleic acid (18:1) | 37.6% |
| Palmitic acid (16:0) | 35.7% |
| Linoleic acid (18:2) | 10.7% |
| Palmitoleic acid (16:1) | 7.7% |
| Stearic acid (18:0) | 3.3% |
| Myristic acid (14:0) | 1.1% |
| Docosahexaenoic acid (22:6) | 0.5% |
| Myristoleic acid (14:1) | 0.4% |
| Heptadecanoic acid (17:0) | 0.3% |
| Arachidonic acid (20:4) | 0.2% |
| Arachidic acid (20:0) | 0.2% |
| Linolenic acid (18:3) | 0.1% |
| Pentadecanoic acid (15:0) | 0.1% |
| Appearance | Yellow coloured, hazy liquid |
| Consistency | Viscous liquid/thickened/Semi-solid at 25 C. |
| Odour | Mild characteristic odour of egg |
| Refractive Index | 1.46 – 1.48 |
| Cholesterol | 3% – 4.0% |
| Specific Gravity | 0.93 – 0.98@25 deg. C |
| Gardner color scale | 11 Max. |
| Acid value | < 35.0 (mg KOH/g) |
| Iodine Value | > 60 |
Egg yolk has been used in traditional cosmetics since the eleventh century in Jewish, Greek, Arab, and Latin cultures.[9] Several popular modern cosmetic brands contain egg oil.
Egg oil is widely used in India for hair care.[citation needed]
Egg oil can be used as an excipient/carrier in a variety of cosmetic preparations such as creams, ointments, sun-screen products, or lotions where it acts as an emollient, moisturizer, anti-oxidant, penetration enhancer, occlusive skin conditioner, and anti-bacterial agent.[10]
For treatment ofscabies in Spain, oil of egg yolk was used along with oil of castor and roses[11] in ancientAndalusia.
Egg oil was traditionally used in treatingwounds and injuries.[12] In the 16th century,Ambroise Paré used a solution of egg yolk, oil of roses, andturpentine for war wounds, an old method that the Romans had discovered 1000 years before him. He published his first bookThe method of curing wounds caused byarquebus and firearms in 1545.
Egg oil is a potential source ofpolyunsaturated fatty acids such asdocosahexaenoic acid andarachidonic acid for infant nutrition[13] or combined with fish oil for infant formula production.[14] It is also a source ofvitamin D.[15][unreliable source?]
egg oil medicinal.
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