Egg yolk lecithin is a lipid, frequently been used for the liposome preparation. Such liposomes, however, are sensitive to oxidation and relatively permeable to encapsulated substances. The catalytic hydrogenation of egg yolk lecithin is one possibility to modify the properties mentioned. The authors deal with preparation and characterization of hydrogenated egg yolk lecithin. Liposomes from native and hydrogenated egg yolk lecithin--also in combination with cholesterol--are compared. Liposomes with hydrogenated egg yolk lecithin as phospholipid component exhibit a significantly increased encapsulation capacity and an essentially improved stability. The permeation of electrolytes, carboxyfluorescein and of the cytostatic drug daunorubicin is studied.