Phospholipid Powder Price
The functional influence of phospholipid powder on the final product Emulsification and Texture: Ensure phospholipids effectively stabilize emulsions (e.g., oil-in-water or water-in-oil systems) without causing separation or phase inversion. In baked goods, monitor effects on dough viscosity, rise, and shelf life (e.g., phospholipids can improve moisture retention in bread). Flavor and Appearance: Check for any undesirable flavors or odors from phospholipid degradation, especially in sensitive products like confectionery or infant formula. Ensure the powder does not affect the color or transparency of the final product (e.g., in clear beverages, choose bleached or decolorized phospholipids).
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Phospholipids in liver-protective functional foods |
Phospholipids (especially PC) are core nutrients for liver health, with proven effects in regulating lipid metabolism and repairing liver damage, m... |
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phospholipids In Chocolate and confectionery |
Chocolate and confectionery (candy, chocolate bars) require precise control of viscosity during processing and resistance to surface "fat bloom" (w... |
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Phosphatidylserine |
Phosphatidylserine is a phospholipid that is present in high concentrations in the brain and is important for maintaining healthy cognitive functio... |
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Bulk supply phospholipid |
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... |
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Export-level phosphatidylserine |
Phosphatidylserine is a natural phospholipid that contains both amino acids and fatty acids, including omega-3 and omega-6 essential fatty acids. E... |
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