Phospholipid
Soybean phospholipid is a white to light brown solid powder or light yellow to brown viscous liquid, derived from soybean oil foot, soybean phospholipid composition is complex, It mainly contains lecithin (about 34.2%), cephalin (about 19.7%), inositol phospholipid (about 16.0%), phosphatidyl serine (about 15.8%), phosphatidylic acid (about 3.6%) and other phospholipids (about 10.7%).
Soybean phospholipids not only have strong emulsification, wetting and dispersing effects, but also play a very important role in promoting fat metabolism, muscle growth, nervous system development and antioxidant damage in vivo.
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Dairy products (milk drinks, ice cream, cheese) and plant-based dairy alternatives (soy milk, oat milk) rely on stable oil-water emulsions to avoid... |
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Phospholipid in Fried Foods |
Phospholipid in Fried Foods (French Fries, Potato Chips) Core purpose: Reduce oil absorption and maintain crispness. Recommended dosage: 0.05%&ndas... |
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High quality |
Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fat... |
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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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Phosphatidylserine Powder |
Phosphatidylserine offers distinct benefits for athletes and fitness enthusiasts by targeting the muscle-cortisol axis, filling the gap in post-exe... |
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