High purity Phospholipid
Typical Applications of phospholipids: Chocolate & Confectionery: Chocolate is an oil-in-water emulsion (cocoa butter = oil; sugar/cocoa solids = aqueous phase). Adding 0.3%–0.5% lecithin (rich in phosphatidylcholine) reduces viscosity, prevents cocoa butter from separating (a defect called "bloom," where white fat crystals form on the surface), and creates a smooth, glossy texture. Salad Dressings & Sauces: Mayonnaise, vinaigrettes, and creamy sauces (e.g., hollandaise) rely on phospholipids to stabilize oil-water mixtures. Without emulsifiers, these products would separate into layers within days; lecithin extends their shelf life by 2–3 weeks while maintaining a creamy consistency. Dairy Products: In ice cream, phospholipids prevent the formation of large ice crystals and stabilize the air-oil-water emulsion, resulting in a smooth, creamy mouthfeel. In yogurt and cheese, they help blend fat globules with the aqueous phase, reducing curdling and improving texture.
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Certain phospholipids (e.g., phosphatidylcholine, phosphatidylserine) are added to functional foods as nutritional supplements, leveraging their ro... |
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Phosphatidyl serine is a kind of phospholipid, which mainly exists in the inner layer of cell membrane and is a part of the cell membrane. In our h... |
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Key Factors Influencing Application Effects of PhospholipidsPhospholipid Type and Purity: High-purity phospholipids (≥90%) with targeted composi... |
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Phosphatidyl serine can be used as a stabilizer in the food processing industry, it has good emulsifying properties, can form a stable emulsion sys... |
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How structure enables membrane function: In aqueous environments (e.g., the cytoplasm inside cells or the extracellular fluid outside cells), phosp... |
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