High purity 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 stable, homogeneous mixture (emulsion). This is entirely driven by their amphiphilic structure: Hydrophobic (fat-loving) tails insert into oil droplets, avoiding contact with water. Hydrophilic (water-loving) heads remain exposed to the aqueous phase, surrounding oil droplets with a polar "coat." This coating prevents oil droplets from merging (coalescing) over time, maintaining emulsion stability.
Other supplier products
|
|
Phospholipid powder Supply price |
Phospholipids are critical components of brain cell membranes, where they regulate fluidity, signaling, and nutrient transport. Supplements formula... |
|
|
Phospholipid Powder Price |
The functional influence of phospholipid powder on the final product Emulsification and Texture: Ensure phospholipids effectively stabilize emulsio... |
|
|
Phospholipids in Beverages |
Phospholipids in Beverages (Dairy Drinks, Plant Milk, Functional Drinks)Core purpose: Emulsify oil-water mixtures (prevent separation) and improve ... |
|
|
Phosphatidylserine Chinese Supplier |
Known as the third generation of emerging "smart nutrients", phosphatidylserine powder is also regarded as a "new weapon to activate the brain". As... |
|
|
High quality Phospholipid powder |
The structure of phospholipids—defined by their amphiphilic nature (dual hydrophilic "head" and hydrophobic "tail" regions) and structural va... |
All supplier products
Same products
