Phospholipids Raw Material

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Key Applications & Effects

• Bread:
  • Addition method: Mix 0.2%–0.6% phospholipids (based on flour weight) into the dough during the initial mixing stage, along with oil and water.
  • Core roles:
    1. Emulsifies the oil-water mixture in dough, promoting the formation of a uniform gluten network—improving dough elasticity and reducing shrinkage during proofing.
    2. Inhibits starch retrogradation (the main cause of staling): By binding to starch molecules, it slows the recrystallization of amylopectin, extending the shelf life of bread by 2–3 days (e.g., from 3 days to 5–6 days under room temperature).
  • Example: In whole-wheat bread, phospholipids reduce the "coarseness" caused by dietary fiber, making the crumb softer.
• Cakes & Pastries:
  • Addition method: Add 0.5%–1.0% phospholipids to the oil phase (e.g., butter, vegetable oil) before mixing with egg batter.
  • Core roles:
    1. Enhances the emulsification of oil and egg liquid, preventing the batter from "separating" during baking—ensuring a smooth, fluffy texture (avoids dense or crumbly cakes).
    2. Reduces the amount of oil needed (by ~10%–15%) while maintaining moisture, making cakes lower in calories without compromising taste.

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