Food additive
Phospholipids are naturally present in many foods, with high concentrations in:
- Animal sources: Egg yolks (lecithin, a mixture rich in phosphatidylcholine), dairy products (milk, cheese), meat (liver, beef), and fish (especially fatty fish like salmon, which contain sphingophospholipids).
- Plant sources: Soybeans (soy lecithin, the most widely used commercial phospholipid), sunflower seeds, rapeseeds, peanuts, and wheat germ.
- Microbial sources: Yeast and algae (used in industrial production of specialty phospholipids, e.g., for supplements).
Other supplier products
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High quality |
Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fat... |
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Phosphatidylserine Powder |
Due to phosphatidylserine's key role in cell membrane structure and function, PS is also a target for drug development, particularly in diseases re... |
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Phospholipids as |
Phospholipids are not just additives—they are also essential nutrients (rich in choline, linoleic acid, and phosphatidylserine). This makes t... |
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Phospholipid Raw Material |
How structure enables membrane function: In aqueous environments (e.g., the cytoplasm inside cells or the extracellular fluid outside cells), phosp... |
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Phospholipids |
Phospholipids are not only functional additives but also valuable nutrients, contributing to human health by supporting cell membrane structure, li... |
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