Phospholipid Raw Material

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Phospholipids are a class of lipid compounds containing phosphate groups, widely found in nature, such as soy lecithin and egg yolk lecithin. They possess excellent emulsifying, antioxidant, and nutritional supplement properties, making them commonly used as emulsifiers and stabilizers in candy production. Evaluating the safety of using phospholipids in candy is a comprehensive process that requires consideration of multiple factors.

As a food additive, the use of phospholipids must comply with national and international food safety regulations and standards. These regulations specify the allowable quantities, usage methods, and labeling requirements for phospholipids to ensure their safety in candy.

Safety assessments of phospholipids typically include laboratory testing, animal studies, and human trials. These evaluations aim to determine the impact of phospholipids on human health, including acute toxicity, chronic toxicity, carcinogenicity, and allergenicity.

Current research generally concludes that moderate use of phospholipids is safe for human consumption. However, excessive intake may lead to adverse effects, such as diarrhea and nausea. Moreover, long-term high consumption may increase the risk of bladder cancer, though further research is needed to confirm this.

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