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Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fatty acid chains. This process yields glycerol and free fatty acids. Like other lipids, phospholipids can undergo oxidation reactions, especially the unsaturated fatty acid chains in their structure. Oxidation can lead to the formation of lipid peroxides.

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	Phospholipids	The application advantages of phospholipids in the food fieldEmulsifying stability: Phospholipids have a strong emulsifying ability, which can enab...
	Phospholipid supplier	Phospholipids are a class of lipids that are essential components of cell membranes and have various applications in food, pharmaceuticals, and oth...
	Phospholipid in Dairy & Frozen Desserts	Phospholipid in Dairy & Frozen Desserts (Ice Cream, Yogurt, Processed Cheese) Core purpose: Stabilize emulsions, reduce ice crystal size (froze...
	Meat and aquatic products	Meat and aquatic products (sausages, ham, fish balls) lose moisture during processing (e.g., cooking, freezing) and are prone to tough textures. Ph...
	main component	Phosphatidylserine is a ubiquitous and important phospholipid, very rare but with special functions. It is usually located in the inner layer of ce...

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