Food additive
Phospholipids are naturally present in many foods, with high concentrations in:
- Animal sources: Egg yolks (lecithin, a mixture rich in phosphatidylcholine), dairy products (milk, cheese), meat (liver, beef), and fish (especially fatty fish like salmon, which contain sphingophospholipids).
- Plant sources: Soybeans (soy lecithin, the most widely used commercial phospholipid), sunflower seeds, rapeseeds, peanuts, and wheat germ.
- Microbial sources: Yeast and algae (used in industrial production of specialty phospholipids, e.g., for supplements).
Other supplier products
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Phosphatidylserine Powder |
The most well-documented and widely used application of phosphatidylserine supplements is the improvement of cognitive function, targeting age-rela... |
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Phosphatidylserine |
Phosphatidylserine, also known as PS, is an important phospholipid molecule. It is widely found in bacteria, yeast, plants, and mammalian cells, es... |
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Phospholipids Powder |
Phospholipids (e.g., lecithin, the most widely used phospholipid in food) are premier emulsifiers, leveraging their amphiphilic structure (hydrophi... |
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Phospholipid in Meat & Aquatic Products |
Phospholipid in Meat & Aquatic Products (Sausages, Ham, Fish Balls) Core purpose: Retain moisture (reduce cooking loss) and improve tenderness.... |
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Phosphatidylserine Powder |
Phosphatidylserine has gained popularity among athletes and fitness enthusiasts due to its ability to enhance physical performance and accelerate p... |
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