Phospholipids Powder

influence the sensory properties of foods by adjusting viscosity, elasticity, and mouthfeel.
Chocolate and Confections: In chocolate production, lecithin reduces the viscosity of molten chocolate, improving flowability during molding and coating. It also enhances gloss, prevents fat bloom (white surface deposits), and creates a smooth, melt-in-the-mouth texture.
Meat and Seafood Products: Added to processed meats (sausages, burgers) to bind water and fat, reducing cooking loss and improving juiciness. In surimi, phospholipids enhance gel formation, increasing elasticity and firmness.

Other supplier products

	Phospholipid in the food industry	Phospholipids, particularly in the form of lecithin (a natural mixture of phospholipids like phosphatidylcholine, phosphatidylethanolamine, and pho...
	Phospholipids	The application advantages of phospholipids in the medical fieldDrug carriers: Phospholipids can be made into drug carriers such as liposomes, whic...
	Phosphatidylserine Powder	Phosphatidylserine (PS) is a phospholipid that plays an important role in cell signaling and communication in the body. It is naturally found in sm...
	Phospholipids	Phospholipids have both hydrophilic and hydrophobic regions, making them amphiphilic. This property is crucial for their role in forming biological...
	Phosphatidyl serine	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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