Phospholipid in the food industry
Phospholipids, particularly in the form of lecithin (a natural mixture of phospholipids like phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol), are widely used in the food industry due to their unique amphiphilic (both water-loving and fat-loving) structure. This structure enables them to act as multi-functional additives that solve key challenges in food processing, such as stabilizing oil-water mixtures, improving texture, and extending shelf life.
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Phospholipid Raw Material |
The structure of phospholipids—defined by their amphiphilic nature (dual hydrophilic "head" and hydrophobic "tail" regions) and structural va... |
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Food additive |
To maximize efficacy and avoid quality issues or safety risks, the following precautions must be observed:
1. Strict Dosage Control: Avoiding Func... |
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Phospholipid |
Phospholipids enable the development of low-fat or fat-free versions of traditional foods by maintaining texture and mouthfeel without excessive fa... |
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Phospholipid Wholesale Price |
In general, the higher the purity of phospholipids, the better, especially in certain specific applications. High-purity phospholipids typically of... |
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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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