Phospholipid in Dairy & Frozen Desserts

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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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	Food additive	Phospholipids are naturally present in many foods, with high concentrations in: Animal sources: Egg yolks (lecithin, a mixture rich in phosphatid...
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	Phosphatidylserine	Phosphatidylserine is a kind of compound that can be extracted from raw materials from different sources. It exists in biofilms of all animals, hig...
	Phospholipid	Phospholipids in membranes can exhibit a liquid-crystalline state, meaning they have some fluidity. This property allows membranes to remain flexib...

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