Phosphatidyl serine is included in flour substitutes.

1) What is Phosphatidylserine?

 

Phosphatidylserine (often written as phosphatidyl serine; PS) is an amphiphilic phospholipid composed of a glycerol backbone, two fatty acyl chains, and a phospho-L-serine headgroup. In food applications, PS is typically derived from non-GMO soy or sunflower lecithin. It is supplied as:

 

Free-flowing powders or granules (often on a carbohydrate carrier),

 

Pastes or oils (high active content),

 

Microencapsulated powders (for improved stability and handling).

 

2) Why include PS in flour substitutes?

 

Flour substitutes—such as gluten-free blends, low-carb mixes, and high-protein bases—often lack the viscoelastic network formed by wheat gluten. PS can bring functional formulation advantages without making health claims:

 

Dough handling & uniformity: As a surface-active lipid, PS can support dispersion of lipophilic components (oils, fat-soluble vitamins, flavors) and help wet-out fine powders (starches, fibers, proteins), promoting more uniform batters and doughs.

 

Gas cell stability: In leavened systems, PS can assist with foam and bubble stabilization during mixing and early bake, complementing hydrocolloids and proteins.

 

Crumb softness & machinability: By interacting at air–water and fat–water interfaces, PS can contribute to a finer crumb and improved dough extensibility, helpful in gluten-free or high-fiber matrices.

 

Flavor system management: PS can help solubilize and evenly distribute hydrophobic flavor notes and maskers in dry blends.

 

Note: These are technological roles. Formulators should verify effects in their own matrix, as performance is recipe-dependent.

 

3) Where does PS fit in common flour-substitute categories?

 

Gluten-free blends (rice/tapioca/potato/corn starch, plus hydrocolloids and proteins): PS can complement emulsifiers (e.g., DATEM, SSL) and hydrocolloids (xanthan/guar/HPMC) to improve batter aeration and crumb.

 

Low-carb / keto mixes (almond/coconut flour, seed meals, fibers, egg powders): PS helps disperse high-fat nut meals and emulsify added oils or egg lipids for consistent texture.

 

High-protein mixes (whey, pea, soy isolates; vital egg): PS can moderate protein–protein aggregation during hydration and mixing, aiding viscosity control and pourability.

 

Whole-grain & high-fiber systems (oat, sorghum, millet, resistant starch): PS may help counteract the crumb-shortening tendency of insoluble fibers by enhancing fat distribution.

 

4) Forms, loading ranges, and premix strategies

 

Form selection

 

Encapsulated powder (30–70% PS): Best for dry blending, improved stability, low dusting.

 

Oil/paste (≥20–50% PS): Best when a liquid oil phase already exists.

 

Granulated on carrier: Excellent flow in ribbon or paddle mixers; easy metering.

 

Starting usage ranges (bench-top guidance)

 

Pancakes/waffles/muffins (gluten-free): 0.1–0.4% PS by flour-sub weight.

 

Pan/soft breads (gluten-free or high-fiber): 0.2–0.6% PS by flour-sub weight.

 

Cookies/crackers (low-carb): 0.05–0.3% PS by flour-sub weight.

 

Pizza/flatbreads: 0.2–0.5% PS by flour-sub weight.

 

These are starting points for pilot trials; optimize per matrix, mixing shear, and target texture.

 

Premix tips

 

For powders: Pre-blend PS with a portion of starch or carrier (1:10–1:20) to aid dispersion.

 

For liquids: Dissolve PS in the fat phase at room temperature to 45 °C before combining with the dry mix.

 

Sequence: Dry blend → add liquids with PS → rest/hydrate (especially for gluten-free batters) → bake.

 

5) Processing considerations

 

Hydration & mixing

 

Give gluten-free batters a short hydration rest (5–15 min) for starches/hydrocolloids to fully hydrate and for PS to distribute at interfaces.

 

Medium shear is typically sufficient; over-shear can collapse foams in cake-like systems.

 

Thermal stability

 

PS is sensitive to heat and oxidation as a lipid. In most baked goods, crumb temperature stays near 95–100 °C, which is generally tolerable, but limit prolonged high-temperature holding.

 

Avoid hot, oxygen-rich pre-mix storage; add antioxidants if needed.

 

Oxidation control

 

Pair with mixed tocopherols or rosemary extract when formulating long shelf-life dry mixes.

 

Package with low oxygen transmission rate (OTR) films; consider nitrogen flush for retail pouches.

 

6) Compatibility with common flour-sub components

 

Hydrocolloids (xanthan, guar, HPMC, psyllium): Typically compatible; run a design-of-experiments (DoE) to tune viscosity and gas retention.

 

Emulsifiers (DATEM, SSL, lecithin): PS can complement lecithin; avoid over-emulsification which can produce a tight crumb—titrate levels.

 

Proteins (whey/pea/egg): Usually synergistic for foam stability; check flavor interactions at high protein loads.

 

Leavening (baking powder/soda, yeast): No direct conflicts; PS may influence bubble size distribution—monitor specific volume.

 

Sweeteners (allulose/erythritol): PS is stable, but polyol crystallization can change texture; adjust water activity accordingly.

 

Fats & oils: PS dissolves well in triglyceride phases; for coconut-rich systems, pre-melt oil for uniformity.

 

7) Example bench formulations (for pilot trials)

A. Gluten-Free Pancake Mix (dry basis, %)

 

Rice flour 45.0

 

Tapioca starch 20.0

 

Potato starch 10.0

 

Sugar 12.0

 

Baking powder 3.0

 

Salt 1.2

 

Xanthan gum 0.3

 

PS (encapsulated powder) 0.25

 

Flavor & minor 0.25

Mixing: Ribbon blend 8–10 min. Reconstitute 1:0.9–1.1 (mix:water) with 2–3% oil and 1 egg equivalent.

 

B. Low-Carb Pizza Base (dry basis, %)

 

Almond flour 45.0

 

Vital egg powder 12.0

 

Resistant starch 18.0

 

Psyllium husk powder 4.0

 

Baking powder 2.5

 

Salt 1.5

 

PS (oil/paste, pre-dissolved in olive oil) supplies 0.35% PS

 

Olive oil 6–8 (as liquid addition at mix)

Process: Hydrate 10–12 min; par-bake 5–7 min before topping.

 

C. High-Fiber Sandwich Bread (gluten-free) (baker’s % relative to flour-sub)

 

Flour-sub blend 100

 

Water 90–105

 

Yeast 2.0

 

Sugar 4.0

 

Oil 4.0 (contains PS to 0.4% on flour-sub)

 

Salt 1.8

 

HPMC 2.0; Xanthan 0.3

Notes: Warm proof (30–35 °C), bake to internal 98–100 °C.

 

8) Stability, packaging, and shelf-life

 

Moisture control: Keep dry mix ≤10% moisture; add desiccant if climate is humid.

 

Barrier packaging: Metallized PET/PE or high-barrier EVOH pouches recommended for >6-month shelf-life.

 

Storage: <25 °C, away from light. First-in/first-out (FIFO) for PS-containing preblends.

 

9) Quality & specification checklist (example)

 

Identity/assay: PS content by HPLC or phosphorus assay (specify active % and carrier).

 

Physicals: Particle size (e.g., D50 100–300 µm for granulates), bulk density, flow index.

 

Oxidation: Peroxide value (PV) and p-anisidine value (AV) limits; establish acceptance criteria.

 

Microbiology: TAMC, TYMC, coliforms per local standards for dry mixes.

 

Residual solvents: If applicable to the PS process; must meet food-grade limits.

 

Allergens: Soy if soy-derived; sunflower typically non-allergen but confirm cross-contact controls.

 

Certifications: Non-GMO, Kosher/Halal documentation as needed.

 

10) Regulatory and labeling notes (non-exhaustive)

 

Ingredient naming: Typically “phosphatidylserine,” “phospholipids,” or “soy/sunflower phospholipids,” per local regulations.

 

Use category: Requirements differ by market and application (baking mix vs. supplement mix). Confirm allowable use and labeling in each jurisdiction.

 

Claims: If positioning as a standard food ingredient, avoid non-compliant statements; follow local rules for any compositional disclosures (e.g., allergen, GMO status).

 

Always verify with your regulatory team or local authority. Standards and allowances can vary by country and product type.

 

11) Practical troubleshooting

 

Dense crumb / low volume: Reduce total emulsifier load; increase hydration 1–2%; extend batter rest; raise leavening by 0.2–0.5% absolute.

 

Oily mouthfeel: Lower added oil 0.5–1.0%; switch to encapsulated PS; increase fiber by 1–2% with additional water.

 

Uneven browning: Improve dispersion—create a PS-starch premix; check sugar type (polyols brown less).

 

Short shelf-life (rancid notes): Add tocopherols (0.02–0.05%); upgrade to high-barrier film; keep headspace O₂ <2%.

 

12) Pilot plan (rapid iteration)

 

Choose matrix (e.g., gluten-free muffin).

 

Screen PS forms at 0.15%, 0.3%, 0.45% on flour-sub.

 

Record batter viscosity, specific volume, crumb cell size, and sensory texture at 0 and 7 days.

 

Optimize with hydrocolloid adjustments (±0.1–0.2%) and hydration (±2–4%).

 

Lock spec; scale on a 10–20 kg pilot blender before production.

 

Summary

 

In flour substitutes, phosphatidylserine functions as a processing-friendly, surface-active lipid that can improve dispersion, gas retention, and textural consistency across gluten-free, low-carb, and high-protein systems. Selecting the appropriate PS form, controlling oxidation, and tuning levels alongside hydrocolloids and emulsifiers are key to reliable, scalable performance—without relying on any health-related positioning.