High purity Phospholipid
Typical Applications of phospholipids: Chocolate & Confectionery: Chocolate is an oil-in-water emulsion (cocoa butter = oil; sugar/cocoa solids = aqueous phase). Adding 0.3%–0.5% lecithin (rich in phosphatidylcholine) reduces viscosity, prevents cocoa butter from separating (a defect called "bloom," where white fat crystals form on the surface), and creates a smooth, glossy texture. Salad Dressings & Sauces: Mayonnaise, vinaigrettes, and creamy sauces (e.g., hollandaise) rely on phospholipids to stabilize oil-water mixtures. Without emulsifiers, these products would separate into layers within days; lecithin extends their shelf life by 2–3 weeks while maintaining a creamy consistency. Dairy Products: In ice cream, phospholipids prevent the formation of large ice crystals and stabilize the air-oil-water emulsion, resulting in a smooth, creamy mouthfeel. In yogurt and cheese, they help blend fat globules with the aqueous phase, reducing curdling and improving texture.
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Phosphatidylserine is a kind of phosphatidylserine. Pure phosphatidylserine is a white waxy solid, which can be dissolved in most non-polar solvent... |
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Phosphatidylserine offers distinct benefits for athletes and fitness enthusiasts by targeting the muscle-cortisol axis, filling the gap in post-exe... |
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Phospholipids are a class of lipids that are essential components of cell membranes and have various applications in food, pharmaceuticals, and oth... |
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The structure of phospholipids is not arbitrary—it is a blueprint for their functions. Every feature serves a purpose:
Amphiphilic designen... |
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Phospholipids Purchase price |
Dairy products (milk drinks, ice cream, cheese) and plant-based dairy alternatives (soy milk, oat milk) rely on stable oil-water emulsions to avoid... |
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