Phospholipid
Phospholipids enable the development of low-fat or fat-free versions of traditional foods by maintaining texture and mouthfeel without excessive fat.
Example:
- In low-fat mayonnaise, lecithin replaces a portion of the oil (the traditional fat source). Its emulsifying ability ensures the product remains creamy and stable, even with 30%–50% less fat than full-fat mayonnaise.
- In low-fat yogurt, phospholipids help retain moisture and create a rich, creamy texture that would otherwise be lost when fat is reduced.
Other supplier products
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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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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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Phospholipids |
The main classification of phospholipidsPhospholipids can be classified into two major categories based on their different skeletons:Glycerophospho... |
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Phosphatidylserine Powder |
Phosphatidylserine is the most well-validated nutrient for preserving cognitive function, with advantages that are both structural and regulatory, ... |
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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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