Phospholipid in Dairy & Frozen Desserts
Phospholipid in Dairy & Frozen Desserts (Ice Cream, Yogurt, Processed Cheese) Core purpose: Stabilize emulsions, reduce ice crystal size (frozen products), and improve creaminess. Recommended dosage: 0.3%–1.0%of total product weight. Examples: Ice cream: Add 0.5%–0.8%deoiled soy lecithin to make texture creamy and slow melting. Yogurt: Add 0.3%–0.5%lecithin to prevent whey separation on the surface. Processed cheese: Add 0.8%–1.0%lecithin to bind fat and protein, avoiding brittleness.
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Phosphatidylserine is the only phospholipid that can regulate the function of key proteins of the cell membrane. It is ubiquitous in the cell membr... |
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Phosphatidylserine |
Phosphatidylserine (PS) is a phospholipid with unique structural and biological properties, offering significant application advantages across mult... |
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Phospholipids interact with proteins, cholesterol, and other lipids within cell membranes, influencing the overall structure and properties of the ... |
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