Milk Phospholipids

The composition of milk phospholipids in Lipamine M differs fundamentally from other commercially available phospholipid products, such as of soy, egg or marine resources. The differences are found both in the phospholipids as well as in the fatty acid composition. The content of Sphingomyelin, Gangliosiden and Ceramiden is unique and differentiate in its composition remarkable to other raw materials. Three ingredients make milk phospholipids particularly attractive.

Gangliosides are able to reduce the negative impact of pathogens and bacterial endotoxins on the digestive tract. Gangliosides have also therapeutic potential in the treatment of local and systemic inflammations.


Ceramides are classic second messengers, and have a function in cell differentiation, proliferation as well as apoptosis.

Sphingomyelin (SPM)
Sphingomyelin is an effective cholesterol-reducing substance which is substantially involved in the construction of the myelin sheaths of nerve fibers of the central nervous system. This feature is important among other things for brain development. It affects cell growth, cell differentiation and programmed cell death (apoptosis). Sphingomyelin, especially its metabolites, even has a positive effect in the prevention of colorectal cancer.

Milk phospholipids and other polar lipids from milk
Milk phospholipids are bioactive substances and are undoubtedly important for the maturation of cell membranes and protection of the digestive system. Phospholipids from milk are significantly more active than phospholipids from vegetable raw materials or from egg yolk. Both the composition of the phospholipids as the phosphorus-free polar lipids - ceramides and gangliosides - is unique. These bioactive substances are important for the protection and maturation of the digestive system.

The newly gained knowledge of ceramides, gangliosides but also specific phospholipids, is now used for product development of innovative formulas.

The supplementation of food with long-chain polyunsaturated fatty acids (LC-PUFAs) from fermentation oils or egg phospholipids can be enriched by the addition of natural cows’ milk phospholipids.

LECICO Products

a concentrated milk phospholipid on a carrier