Food additive
Phospholipids are naturally present in many foods, with high concentrations in:
- Animal sources: Egg yolks (lecithin, a mixture rich in phosphatidylcholine), dairy products (milk, cheese), meat (liver, beef), and fish (especially fatty fish like salmon, which contain sphingophospholipids).
- Plant sources: Soybeans (soy lecithin, the most widely used commercial phospholipid), sunflower seeds, rapeseeds, peanuts, and wheat germ.
- Microbial sources: Yeast and algae (used in industrial production of specialty phospholipids, e.g., for supplements).
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