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egg oil
Egg oil (CAS No. 8001-17-0, INCI: egg oil, eyova), also known as egg yolk oil or ovum oil, is derived from the yolk of chicken eggs consisting mainly of triglycerides with traces of lecithin, cholesterol, xanthophylls such as lutein and zeaxanthin and immunoglobulins. It is free of egg proteins〔(The Journal of Nutrition 82:64 Jane B. Walker, Gladys Emerson )〕 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 The product has several historical references in Unani (Greek) medicine for hair care. Traditional Chinese medicine uses egg oil for burns, eczema, dermatitis, mouth ulcers, skin ulcers, chapped nipples, tinea capitis, ringworm, nasal vestibulitis, frostbite and hemorrhoids.〔(Xie Xinmei, Pang Xiaobin:Henan University (Medical Sciences)2012 )〕
== Production ==
In alchemy, the oil was traditionally extracted from the yolk, by a fairly simple process,〔(United States Patent no. 4219585 )〕 by which fifty eggs yield approximately five ounces of oil.〔Gray, F.S. (1821) ''A supplement to the pharmacopoeia: being a treatise on pharmacology in general.'' (p.227. ) Thomas and George Underwood. Retrieved October 2011〕 Modern methods of production include liquid-liquid extraction〔M. W. Warren, H. G. Brown and D. R. Davis: ''Solvent extraction of lipid components from egg yolk solids'' ()〕 using common solvents like hexane or ethanol. Unlike traditional egg oil produced by heat, solvent extracted product also contains immunoglobulins which are destroyed at higher temperatures. There are only a few commercial producers globally.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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