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Certain phospholipids (e.g., those rich in polyunsaturated fatty acids) exhibit mild antioxidant activity, while their emulsifying properties indirectly slow lipid oxidation in foods.
Fried Foods: Coating frying oils with phospholipids can reduce oxidation and polymerization of fats, extending oil life and reducing off-flavors in fried products like potato chips and 炸鸡 (fried chicken).
Fat-Containing Products: In nuts, seeds, and processed meats, phospholipids delay rancidity by forming a protective layer around lipid droplets, inhibiting contact with oxygen.
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