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.
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Phosphatidylserine powder |
Phosphatidylserine powder is a natural phospholipid that contains both amino acids and fatty acids, including omega-3 and omega-6 essential fatty a... |
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Phosphatidylserine |
Phosphatidylserine is found naturally in foods such as white beans, soybeans, egg yolks, beef, and chicken liver, but we get it from food in very l... |
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Phosphatidyl serine |
Phosphatidyl serine is formed by the hydrophilic glycerol skeleton as the head, and the two oleophilic groups with longer hydrocarbon chains as the... |
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Phospholipids are critical components of brain cell membranes, where they regulate fluidity, signaling, and nutrient transport. Supplements formula... |
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Phospholipid Raw Material |
The most critical role of phospholipids in food is as an emulsifier—a substance that enables two immiscible liquids (oil and water) to form a... |
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