Phospholipid in Dairy & Frozen Desserts
Phospholipid in Dairy & Frozen Desserts (Ice Cream, Yogurt, Processed Cheese) Core purpose: Stabilize emulsions, reduce ice crystal size (frozen products), and improve creaminess. Recommended dosage: 0.3%–1.0%of total product weight. Examples: Ice cream: Add 0.5%–0.8%deoiled soy lecithin to make texture creamy and slow melting. Yogurt: Add 0.3%–0.5%lecithin to prevent whey separation on the surface. Processed cheese: Add 0.8%–1.0%lecithin to bind fat and protein, avoiding brittleness.
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Phospholipids Powder |
influence the sensory properties of foods by adjusting viscosity, elasticity, and mouthfeel.Chocolate and Confections: In chocolate production, lec... |
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Phospholipid |
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Phosphatidylserine Powder |
The most well-documented and widely used application of phosphatidylserine supplements is the improvement of cognitive function, targeting age-rela... |
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Phospholipid Raw Material |
One of the primary functions of phospholipid is to act as an emulsifier, helping to mix water and oil phases. High-purityphospholipidhas better emu... |
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Phospholipids in Bakery Products |
Phospholipids in Bakery Products (Bread, Cakes, Pastries) Core purpose: Improve dough elasticity, reduce staling, and emulsify oil-water in batter.... |
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