Oil of Egg Yolk.—A fatty oil obtained by expression from the yolks of fresh eggs. It has been used in lotions and as a popular remedy on the continent in the treatment of corneal opacities.
Thorpe's Dictionary gives the following composition and properties of egg oil: Specific gravity, 0.9144; solidification point, 8°-10° C. (46.4°-50° F.); melting point, 22°-25° C. (71.6°-77° F.); acid value 1.2; saponification value 184.4-190.2; iodine value 68.5-81.6; insoluble fatty acids and unsaponifiable matter 95.16 per cent.
Benedikt states that the refractive index of egg oil is 1.4655. and that it gives the elaidin reaction. It is also stated that the oil obtained by expression differs from that extracted by solvents in that the latter contains cholesterol and lecithin.
The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.