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.
Other supplier products
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Phosphatidylserine powder |
Phosphatidylserine powder is a natural phospholipid that contains both amino acids and fatty acids, including omega-3 and omega-6 essential fatty a... |
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Phosphatidylserine Powder |
To ensure the safety and efficacy of phosphatidylserine supplementation, the following factors should be taken into account:Dosage recommendations:... |
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Phospholipids Raw Material |
Bakery products (bread, cakes, pastries) often face issues like poor dough elasticity, uneven texture, and rapid staling. Phospholipids solve these... |
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Fried foods |
Fried foods (French fries, fried chicken, potato chips) absorb excessive oil during frying, leading to high calorie content and greasy mouthfeel. P... |
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pecial functionsSpecial Functions |
The main effects of phosphatidylserine powder are reflected in the improvement of nerve cell function, the regulation of nerve impulse conduction, ... |
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