in functional foods

Phospholipids, as natural amphiphilic nutrients with unique structural and biological properties, play a dual role in functional foods: they act as both functional ingredients (delivering physiological benefits) and technical auxiliaries (improving product stability and bioavailability). Their application effects are closely tied to their specific types (e.g., phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine) and targeted physiological functions, with proven efficacy in supporting brain health, liver function, cardiovascular health, and nutrient absorption.

Other supplier products

	Phospholipids as	Phospholipids are not just additives—they are also essential nutrients (rich in choline, linoleic acid, and phosphatidylserine). This makes t...
	Phospholipid powder	The structure of phospholipids is not arbitrary—it is a blueprint for their functions. Every feature serves a purpose: Amphiphilic designen...
	Phospholipid Powder	With growing consumer demand for "clean label" foods, phospholipids derived from natural sources (e.g., soy lecithin, sunflower lecithin, egg yolk ...
	Bulk supply	The melting point of phospholipids can vary based on the length and saturation of the fatty acid chains in their hydrophobic tails. Longer and more...
	Phosphatidylserine	Functions and Roles Neuronal Function: Phosphatidylserine enhances neuronal function by improving the activity of neurotransmitters and neuromodula...

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