Phospholipid in Meat & Aquatic Products
Phospholipid in Meat & Aquatic Products (Sausages, Ham, Fish Balls)
Core purpose: Retain moisture (reduce cooking loss) and improve tenderness.
Recommended dosage: 0.2%–0.6%of total raw material weight.
Examples:
Pork sausages: Add 0.4%soy lecithin to meat emulsion, lowering cooking loss from 15%to 8%–10%.
Fish balls: Add 0.5%lecithin to surimi to enhance gel elasticity and mask fishy odor.
Other supplier products
|
|
Phospholipid Raw Material |
When using phospholipids in candy, it is essential to control the dosage, method, and timing of addition, and to label them on the packaging. Their... |
|
|
Phosphatidylserine |
Phosphatidylserine, also known as PS, is an important phospholipid molecule. It is widely found in bacteria, yeast, plants, and mammalian cells, es... |
|
|
Phospholipids |
Phospholipids are a type of lipid containing phosphate groups and are the main components of biological membranes, playing a crucial role in the st... |
|
|
Phospholipid Raw Material |
Certain phospholipids (e.g., phosphatidylcholine, phosphatidylserine) are added to functional foods as nutritional supplements, leveraging their ro... |
|
|
Phospholipid powder |
Phospholipids reduce friction between food particles or between food and processing equipment, preventing sticking and improving production efficie... |
供应产品
Same products
