Phospholipids
Due to their amphiphilic nature, phospholipids are used as wall materials in microencapsulation technologies to protect sensitive ingredients and improve their stability and bioavailability:
Flavor and Fragrance Encapsulation: Encapsulate volatile flavors (e.g., essential oils, natural fragrances) in food products such as beverages, candies, and baked goods, preventing evaporation and degradation, and ensuring controlled release during consumption.
Nutrient Delivery: Microencapsulate sensitive nutrients (e.g., probiotics, omega-3 fatty acids, vitamins) to protect them from harsh processing conditions (heat, acid) and improve their absorption in the gastrointestinal tract. For example, phospholipid-based microcapsules in probiotic yogurt ensure probiotic survival through stomach acid.
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Phospholipid Raw Material |
High-purity phospholipid usually contains fewer impurities and contaminants, which enhances the safety of the candy. Impurities and contaminants ca... |
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Phospholipid Powder |
Phospholipids (e.g., lecithin from soybeans, egg yolks, or sunflower seeds) stand out in food processing due to their unique structural and functio... |
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Phospholipids |
Phospholipids are a class of complex molecules with both hydrophobic (water-repelling) and hydrophilic (water-attracting) regions.Their unique stru... |
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brain |
Phosphatidylserine delivers targeted benefits for cognitive performance by optimizing neuronal membrane structure and neurotransmitter transmission... |
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Phosphatidylserine Powder |
Phosphatidylserine is one of the few nutrients that can modulate the hypothalamic-pituitary-adrenal (HPA) axis—the body’s primary stres... |
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