Phospholipid
Soybean phospholipid is a white to light brown solid powder or light yellow to brown viscous liquid, derived from soybean oil foot, soybean phospholipid composition is complex, It mainly contains lecithin (about 34.2%), cephalin (about 19.7%), inositol phospholipid (about 16.0%), phosphatidyl serine (about 15.8%), phosphatidylic acid (about 3.6%) and other phospholipids (about 10.7%).
Soybean phospholipids not only have strong emulsification, wetting and dispersing effects, but also play a very important role in promoting fat metabolism, muscle growth, nervous system development and antioxidant damage in vivo.
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Phospholipid in Functional Foods |
Phospholipid in Functional Foods & Infant Formula Core purpose: Nutritional fortification (choline, essential fatty acids) and improve nutrient... |
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Phospholipids Powder Raw Material |
Phospholipids exhibit multifaceted application effects in functional foods, ranging from targeted physiological benefits (brain health, liver prote... |
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Fried foods |
Fried foods (French fries, fried chicken, potato chips) absorb excessive oil during frying, leading to high calorie content and greasy mouthfeel. P... |
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Phosphatidyl serine |
Phosphatidyl serine, also known as complex neural acid, is phosphatidyl serine, abbreviated as PS. Phosphatidyl serine is a membrane phospholipid e... |
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Phospholipids Manufacturer |
The chemical properties of phospholipidsHydrolyzability: Phospholipids can undergo hydrolysis reactions under the action of acids, bases or enzymes... |
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