Phospholipid
Phospholipids enable the development of low-fat or fat-free versions of traditional foods by maintaining texture and mouthfeel without excessive fat.
Example:
- In low-fat mayonnaise, lecithin replaces a portion of the oil (the traditional fat source). Its emulsifying ability ensures the product remains creamy and stable, even with 30%–50% less fat than full-fat mayonnaise.
- In low-fat yogurt, phospholipids help retain moisture and create a rich, creamy texture that would otherwise be lost when fat is reduced.
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