Phospholipids Powder
influence the sensory properties of foods by adjusting viscosity, elasticity, and mouthfeel.
Chocolate and Confections: In chocolate production, lecithin reduces the viscosity of molten chocolate, improving flowability during molding and coating. It also enhances gloss, prevents fat bloom (white surface deposits), and creates a smooth, melt-in-the-mouth texture.
Meat and Seafood Products: Added to processed meats (sausages, burgers) to bind water and fat, reducing cooking loss and improving juiciness. In surimi, phospholipids enhance gel formation, increasing elasticity and firmness.
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Phospholipid Powder |
Safety and Toxicity Considerations of Phospholipid Powder Acceptable Daily Intake (ADI): Phospholipids are generally considered safe at normal diet... |
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Phosphatidyl serine |
Phosphatidyl serine is found in very little content in fish, meat, rice, noodles, beans, green vegetables, and other general foods. Even the highes... |
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Phospholipid powder |
In sports supplements, phospholipids enhance nutrient delivery and support muscle recovery:Enhancing amino acid uptake: Phospholipids improve the a... |
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Phospholipids as |
Phospholipids (especially those containing unsaturated fatty acids and tocopherols) exhibit mild antioxidant activity and can synergize with other ... |
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Phospholipids act as natural emulsifiers and absorption enhancers |
Phospholipids act as natural emulsifiers and absorption enhancers in functional foods, significantly improving the bioavailability of poorly solubl... |
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