The phase behavior of lecithin in water varies with its chemical composition and origin. When dispersed in water, egg lecithin forms lamellar phases or multilamellar vesicles, depending on the concentration and temperature.

The temperature stability of the lamellar phases of lecithin is much higher than that of other lipid/water systems, and lecithin preparations with a high content of phosphatidylcholine (PC) form stable liposomes. The high membrane stability of pure PC is utilized in protein-free o/w emulsions, where pure PC provides good emulsion stability against coalescence owing to the formation of a liquid crystalline layer at the interface.

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