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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 fat separation and improve sensory quality. Phospholipids act as natural emulsifiers to replace synthetic options (e.g., sodium stearoyl lactylate).
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Milk Drinks (e.g., flavored milk, protein shakes):
- Addition method: Add 0.1%–0.3% phospholipids to the mixed solution (milk + flavoring + sugar) before homogenization.
- Core roles: Stabilizes fat globules in milk, preventing layering or sedimentation during storage (e.g., avoiding cream floating on top of chocolate milk). It also improves mouthfeel by making the drink smoother, not "grainy."
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Ice Cream:
- Addition method: Mix 0.3%–0.8% phospholipids into the ice cream mix (milk, cream, sugar) before pasteurization.
- Core roles:
- Emulsifies fat and water, promoting the formation of small, uniform air bubbles during freezing—making ice cream creamy and less "icy" (reduces the size of ice crystals by ~30%).
- Prevents "melting collapse": Improves the stability of the ice cream structure, so it melts slowly and retains its shape longer.
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Plant-Based Dairy Alternatives (e.g., soy milk, oat milk):
- Addition method: Add 0.2%–0.5% phospholipids during the blending stage of plant raw materials (e.g., soaked soybeans + water).
- Core roles: Solves the problem of poor solubility of plant proteins and oils—preventing oil separation in soy milk and reducing the "beany flavor" (by encapsulating volatile off-flavor compounds).
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