in functional foods
Phospholipids, as natural amphiphilic nutrients with unique structural and biological properties, play a dual role in functional foods: they act as both functional ingredients (delivering physiological benefits) and technical auxiliaries (improving product stability and bioavailability). Their application effects are closely tied to their specific types (e.g., phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine) and targeted physiological functions, with proven efficacy in supporting brain health, liver function, cardiovascular health, and nutrient absorption.
Other supplier products
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Phospholipid Powder |
Phospholipids, a class of amphiphilic lipids containing phosphate groups, play versatile roles in the food industry due to their unique structural ... |
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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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Phospholipids Manufacturer |
The chemical properties of phospholipidsHydrolyzability: Phospholipids can undergo hydrolysis reactions under the action of acids, bases or enzymes... |
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Phosphatidylserine |
Phosphatidylserine is a major component of brain cell membranes, particularly in neurons. Studies have shown that it can enhance signal transmissio... |
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Food additive |
Phospholipids play a key role in transporting lipids (e.g., cholesterol, triglycerides) through the bloodstream—another function enabled by t... |
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