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
|
|
Phosphatidyl serine |
Phosphatidyl serine is an important membrane phospholipid found in bacteria, yeast, plants, and mammalian cells. It is also a natural component of ... |
|
|
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 |
What is the main function of phosphatidylserine powder? We have learned that phosphatidylserine can mainly improve the function of nerve cells, reg... |
|
|
Phospholipid Raw Material |
High-purity phospholipid usually contains fewer impurities and contaminants, which enhances the safety of the candy. Impurities and contaminants ca... |
|
|
High quality |
Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fat... |
供应产品
Same products
