Phospholipid

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• 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

	supplements	Phosphatidylserine improves psychological performance by balancing stress responses and neurotransmitter levels, with advantages over traditional a...
	Phospholipid in the food industry	Phospholipids, particularly in the form of lecithin (a natural mixture of phospholipids like phosphatidylcholine, phosphatidylethanolamine, and pho...
	Phosphatidylserine	Phosphatidylserine has a favorable safety profile that distinguishes it from many synthetic drugs and high-risk supplements.Endogenous origin and l...
	Phospholipids	The application advantages of phospholipids in the food fieldEmulsifying stability: Phospholipids have a strong emulsifying ability, which can enab...
	intake	Jordi Folch, a young neurochemist at Harvard University in the United States, extracted phosphatidylserine powder from the brains of cows in 1942. ...

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