Phospholipids as
Phospholipids are not just additives—they are also essential nutrients (rich in choline, linoleic acid, and phosphatidylserine). This makes them ideal for functional foods and infant formula, where nutrition is a core requirement. Key Applications & Effects Infant Formula: Addition method: Add 0.5%–1.0% high-purity phospholipids (often soy or sunflower lecithin) to the formula powder during blending. Core roles: Nutritional fortification: Supplements choline (critical for infant brain and eye development) and essential fatty acids—mimicking the composition of breast milk. Improves nutrient absorption: Enhances the absorption of fat-soluble vitamins (A, D, E, K) and minerals (calcium, iron) in infants’ digestive systems. Functional Foods (protein bars, meal replacements, elderly nutrition products): Addition method: Add 0.4%–0.8% phospholipids to the product matrix (e.g., protein powder + cereal + oil). Core roles: Enhances solubility: Improves the dissolution of protein powder in water or milk, avoiding clumping. Supports health: Provides phosphatidylserine (beneficial for memory) and phosphatidylcholine (supports liver function), meeting the nutritional needs of specific groups (e.g., the elderly, athletes).
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Phospholipid Raw Material |
While not direct preservatives (like Nisin or sodium benzoate), phospholipids indirectly extend food shelf life by protecting against oxidative det... |
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Phospholipids act as natural emulsifiers and absorption enhancers |
Phospholipids act as natural emulsifiers and absorption enhancers in functional foods, significantly improving the bioavailability of poorly solubl... |
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Bulk supply |
The melting point of phospholipids can vary based on the length and saturation of the fatty acid chains in their hydrophobic tails. Longer and more... |
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Phospholipid |
Phospholipids in membranes can exhibit a liquid-crystalline state, meaning they have some fluidity. This property allows membranes to remain flexib... |
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High quality |
Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fat... |
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