Phospholipid in Dairy & Frozen Desserts
Phospholipid in Dairy & Frozen Desserts (Ice Cream, Yogurt, Processed Cheese) Core purpose: Stabilize emulsions, reduce ice crystal size (frozen products), and improve creaminess. Recommended dosage: 0.3%–1.0%of total product weight. Examples: Ice cream: Add 0.5%–0.8%deoiled soy lecithin to make texture creamy and slow melting. Yogurt: Add 0.3%–0.5%lecithin to prevent whey separation on the surface. Processed cheese: Add 0.8%–1.0%lecithin to bind fat and protein, avoiding brittleness.
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With growing consumer demand for "clean label" foods, phospholipids derived from natural sources (e.g., soy lecithin, sunflower lecithin, egg yolk ... |
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Phosphatidylserine Main Component |
Phosphatidylserine is a ubiquitous and important phospholipid, very rare but with special functions. It is usually located in the inner layer of ce... |
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High-purity phosphatidyl serine |
Phosphatidyl serine is an important membrane phospholipid found in bacteria, yeast, plants, and mammalian cells. It is also a natural component of ... |
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Phospholipids are not just additives—they are also essential nutrients (rich in choline, linoleic acid, and phosphatidylserine). This makes t... |
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Phospholipids Wholesale Price |
The application advantages of phospholipids in the food fieldEmulsifying stability: Phospholipids have a strong emulsifying ability, which can enab... |
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