What are the physical and chemical properties of Egg Oils (CAS: 8001-17-0)?

Egg Oils (CAS: 8001-17-0) are characterized by a complex mixture of triglycerides and minor components. They have a high molecular weight, typically in the range of 800-1200. Egg Oils are poorly soluble in water but miscible with most organic solvents. They are stable under normal conditions but can be susceptible to oxidation and rancidity if exposed to air and heat. Egg Oils are not reactive under normal conditions but can undergo hydrolysis in the presence of acid or base catalysis.