Phospholipid Raw Material

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Phospholipids have a wide range of applications in various food products, primarily due to their unique molecular structure and multiple functional properties, such as emulsification, wetting, stabilization, and antioxidant effects. Below are some food categories where phospholipids are widely used:

• Phospholipids can be used as emulsifiers and stabilizers in dairy products (such as milk powder, cream, butter, etc.), improving the color, texture, and stability of the products.
• In infant formula and milk substitutes, phospholipids also function as wetting agents, anti-splattering agents, and de-coating agents, helping to improve the taste and nutritional value of the products.

• Phospholipids can serve as defoaming agents, antioxidants, and emulsifiers in edible oils, enhancing the stability and mouthfeel of the oils.

• Phospholipids can be used as dough conditioners to improve the plasticity and fluffiness of the dough, making pastries and bread softer and more delicious.
• Phospholipids also help extend the shelf life of pastries and bread, maintaining the product's quality.

• Phospholipids are commonly used emulsifiers in chocolate and fat-based products, increasing the stability and mouthfeel of the products.
• In chocolate production, phospholipids can lower the viscosity of cocoa butter, enhance the brittleness of chocolate, and prevent the formation of bloom on the surface.

• Phospholipids act as emulsifiers and stabilizers in condiments and sauces, improving the texture and stability of the products.
• In salad dressings, mayonnaise, and other sauces, phospholipids help prevent the dehydration and separation of colloids, enhancing the taste and quality of the products.

• Phospholipids are widely used in confectionery, especially in chocolate products.
• Phospholipids control the viscosity of candies, reduce stickiness, and improve the flavor and texture of the products.
• In some candies, adding phospholipids helps prevent oil migration in cream-filled candies, improves mouthfeel, and gives hard candies both a firm and crispy texture.

• Phospholipids can be used as emulsifiers, phosphate separators, and dietary supplements in meat and poultry gelatin layers, helping to improve the texture and mouthfeel of the products.
• In pet food, phospholipids can also be used as nutritional additives to improve the health of pets.

• Soy lecithin is frequently used in instant powdered products such as cocoa powder, breakfast beverages, coffee, milk substitutes, and puddings.
• The surfactant properties of phospholipids reduce the surface tension between powdered products and liquid, promoting the dispersion of powdered products in liquids and improving their solubility and mouthfeel.

• Phospholipids can also be used in various other food products, including instant noodles, baked goods (such as bread, tortillas, donuts, cakes, cookies, etc.), and frozen foods, where they function as emulsifiers, wetting agents, dispersants, and stabilizers.

Phospholipids have been widely applied in the food industry due to their multifunctional properties. These applications not only improve the quality and taste of food but also extend the shelf life of products, meeting consumer demand for healthy, delicious, and convenient foods.

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