Phospholipid powder

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.

Other supplier products

	Phosphatidylserine	Phosphatidylserine, also known as PS, is an important phospholipid molecule. It is widely found in bacteria, yeast, plants, and mammalian cells, es...
	Phosphatidylserine powder	Phosphatidylserine powder is an amino acid with various effects. It can help us to improve memory and brain excitability to some extent. It can pla...
	Phospholipids improve cardiovascular function	Phospholipids improve cardiovascular function through multiple mechanisms, making them valuable in heart-healthy functional foods:Lowering Lipid Le...
	Phospholipid in Dairy & Frozen Desserts	Phospholipid in Dairy & Frozen Desserts (Ice Cream, Yogurt, Processed Cheese) Core purpose: Stabilize emulsions, reduce ice crystal size (froze...
	Phosphatidyl serine	Phosphatidyl serine is found in very little content in fish, meat, rice, noodles, beans, green vegetables, and other general foods. Even the highes...

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