phospholipids enhance the technical performance
Beyond physiological benefits, phospholipids enhance the technical performance of functional foods, ensuring product quality and consumer acceptance:
Emulsification and Stabilization: In emulsion-based functional foods (e.g., protein shakes, plant-based milks, omega-3-enriched beverages), phospholipids prevent phase separation of oil and water, maintaining a uniform texture and extending shelf life by 2–3 months.
Reducing Oxidation: Phospholipids (especially those containing unsaturated fatty acids and tocopherols) act as natural antioxidants, inhibiting the oxidation of sensitive ingredients (e.g., omega-3 fatty acids, probiotics) and preventing off-odors or nutrient degradation.
Improving Mouthfeel: Phospholipids reduce the astringency or bitterness of bioactive compounds (e.g., curcumin, green tea extract) and enhance the creaminess of low-fat functional foods, improving consumer acceptance.
Other supplier products
|
|
Phospholipids Partners, long-term cooperation |
The biological functions of phospholipids1. The basic structure that constitutes biofilmsPhospholipid molecules spontaneously form Lipid Bilayer in... |
|
|
Phospholipid in Functional Foods |
Phospholipid in Functional Foods & Infant Formula Core purpose: Nutritional fortification (choline, essential fatty acids) and improve nutrient... |
|
|
Phospholipids in Fried foods |
Fried foods (French fries, fried chicken, potato chips) absorb excessive oil during frying, leading to high calorie content and greasy mouthfeel. P... |
|
|
Application Effects of Phospholipids |
Key Factors Influencing Application Effects of PhospholipidsPhospholipid Type and Purity: High-purity phospholipids (≥90%) with targeted composi... |
|
|
Wholesale Phosphatidylserine Powder |
The most well-documented and widely used application of phosphatidylserine supplements is the improvement of cognitive function, targeting age-rela... |
All supplier products
Same products
