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.
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Phospholipid in Dairy & Frozen Desserts |
Phospholipid in Dairy & Frozen Desserts (Ice Cream, Yogurt, Processed Cheese) Core purpose: Stabilize emulsions, reduce ice crystal size (froze... |
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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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Phosphatidylserine |
Functions and Roles Neuronal Function: Phosphatidylserine enhances neuronal function by improving the activity of neurotransmitters and neuromodula... |
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intake |
Jordi Folch, a young neurochemist at Harvard University in the United States, extracted phosphatidylserine powder from the brains of cows in 1942. ... |
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Phospholipid Powder |
Regulatory and Labeling Compliance of Phospholipid PowderFood Additive Regulations:Confirm that the phospholipid powder is approved for use in the ... |
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