Miyoshi Kasei’s original patent for Lecithin Treatment was based solely on egg yolk lecithin derived from chicken eggs.  When cosmetic companies wanted a plant derived lecithin treatment, Miyoshi America, Inc. was able to find a hydrogenated lecithin derived from Soy Beans, without the drawbacks of previously available vegetable derived lecithin treatments. Hydrogenated egg yolk lecithin shows the same effect of emulsification and moisturizing as natural, unhydrogenated yolk oil.


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