Easily Absorbable Plant-Based Phospholipid Source With Soy Lecithin

Product details

Food emulsifiers are a type of food additive that can improve the surface tension between the various constituent phases in an emulsion, prompting them to form a uniform dispersion or emulsion. They are widely used in the food industry, and their core function is to solve the problem of oil and water being difficult to mix. Core Functions Emulsification: It stabilizes oil-water systems and prevents separation, making it a key emulsifier in the food industry (HLB value approximately 3-4, suitable for oil-in-water emulsions). Nutritional Enhancement: Rich in phospholipids (especially phosphatidylcholine), essential lipid nutrients for the human body, it helps regulate lipid metabolism and promotes nervous system development. Other Functions: It improves food texture (such as increasing dough toughness and enhancing butter gloss), acts as an antioxidant (delaying oil oxidation), and acts as a dispersant to help evenly disperse solid ingredients. Main Applications Baked Goods: Adding it to bread and cakes improves dough extensibility and prevents staling; adding it to cookies enhances crispness. Oil and Fat Products: Stabilizes emulsions in margarine, non-dairy creamer, and salad dressings to prevent oil-water separation. Beverages and Dairy Products: Helps stabilize plant protein beverages (such as soy milk) and functional drinks, enhancing the taste; and improves fat dispersion in dairy products. Health Products: As a phospholipid supplement, it can be formulated into soft capsules, granules, and other formulations for nutritional enhancement. Other Applications: Candy (prevents blooming) and chocolate (reduces viscosity and enhances gloss). Packaging Material: Metal. Storage Method: Normal.

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Haida Baichuan Biological Engineering Co.,ltd. 21 products total Visit supplier page