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Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fatty acid chains. This process yields glycerol and free fatty acids. Like other lipids, phospholipids can undergo oxidation reactions, especially the unsaturated fatty acid chains in their structure. Oxidation can lead to the formation of lipid peroxides.

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	Phospholipid	Phospholipids enable the development of low-fat or fat-free versions of traditional foods by maintaining texture and mouthfeel without excessive fa...
	phospholipids enhance the technical performance	Beyond physiological benefits, phospholipids enhance the technical performance of functional foods, ensuring product quality and consumer acceptanc...
	Phospholipid Raw Material	Phospholipids modify the structure of starches and proteins in baked goods and cereals, enhancing texture, volume, and shelf life. Mechanisms &...
	Phosphatidyl serine	磷脂酰丝氨酸在食品加工业中可用作稳定剂，它具有良好的乳化性能，能在水与油之间形成稳定的乳化液体系，在食品加工中，它能帮助稳定乳化液、乳脂、悬浮液等，防止其分层和沉淀，提高产品的均匀性和稳定性。表面活性剂作用:磷脂酰丝氨酸是一种具有降低液体表面张力能力的表面活性剂，通过在液体界面上形成薄膜，可以...
	Food additive	To maximize efficacy and avoid quality issues or safety risks, the following precautions must be observed: 1. Strict Dosage Control: Avoiding Func...

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