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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Phospholipid manufacturer price |
Controlling phospholipid dosage is crucial to ensure the safety and efficacy of products in which phospholipids are used, whether in pharmaceutical... |
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Phospholipids act as natural emulsifiers and absorption enhancers |
Phospholipids act as natural emulsifiers and absorption enhancers in functional foods, significantly improving the bioavailability of poorly solubl... |
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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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Aflatoxin adsorbent |
Aflatoxins are toxic compounds produced by certain molds, primarily Aspergillus flavus and Aspergillus parasiticus. These mycotoxins can contaminat... |
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Phospholipid Raw Material |
When using phospholipids in candy, it is essential to control the dosage, method, and timing of addition, and to label them on the packaging. Their... |
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