Export-grade Phospholipid Prices,For Jelly Production

The use of phospholipids in jelly offers multiple benefits. Due to their emulsifying properties, they can help mix water and oil together to create a uniform emulsion. This characteristic is crucial for blending and dispersing water-soluble and oil-soluble ingredients during jelly preparation.Phospholipids help stabilize emulsions, preventing ingredient separation and improving the texture of the product. They can also enhance the viscosity and smoothness of the jelly, resulting in a softer and silkier mouthfeel.

Phospholipids can be used to stabilize fruit pulp or juice particles in syrups, jams, and jellies, helping to prevent sedimentation and ensuring even distribution of ingredients, which makes the product visually more appealing. Additionally, they help inhibit moisture migration and improve the product's antioxidant properties, thereby extending the shelf life of the jelly.

Sometimes, phospholipids are used to enhance the appearance of jelly, providing a glossy finish that makes the product look more attractive. They also have certain nutritional and health benefits, such as protecting the liver, softening blood vessels, and nourishing the brain. Adding phospholipids to jelly can increase the nutritional value of the product, catering to consumer demand for healthier food options.

Overall, the use of phospholipids in jelly can significantly improve the product's texture, taste, and appearance while extending its shelf life and enhancing its nutritional value. However, it is essential to ensure compliance with relevant regulations and standards to guarantee the product's safety and legality.