Phospholipid Raw Material

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During candy production, sugar crystallization is a critical process that requires careful control; rapid or uneven crystallization can result in a rough texture and poor mouthfeel. The addition of phospholipids can reduce the rapid crystallization of sugar and control the size and shape of the crystals, resulting in better texture and mouthfeel.

The unsaturated fatty acids and specific components such as phosphatidylcholine in phospholipids can effectively absorb free radicals, preventing the oxidation of fats and slowing down the deterioration process of candies, thus significantly enhancing product shelf life.

In candy making, phospholipids, as emulsifiers, can significantly reduce the tension at the oil-water interface, making it easier for fats and moisture to blend. Simultaneously, phospholipid molecules can form a stable film at the oil-water interface, preventing the re-separation of oil and water droplets. This emulsifying action not only promotes uniform mixing of ingredients but also improves the stability and quality of the candy.

Through their unique emulsifying properties, phospholipids can facilitate the uniform mixing of various ingredients used in candy production, thereby enhancing the quality and taste of the candies.

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