Food Grade Phosphatidylserine,Dosage in Dairy Products

The addition of phosphatidylserine in dairy products is a matter that needs to be determined based on the specific product and formulation. Generally, the amount added in dairy products typically ranges from 0.1% to 1%, but this range is not absolute. The exact amount should consider factors such as the type of dairy product, texture, taste requirements, and production process.

In dairy production, phosphatidylserine mainly functions as an emulsifier and stabilizer. It helps form a stable emulsion system between lipids and the water phase, improving the texture and taste of dairy products, preventing separation and clumping, and contributing to extended shelf life. For example, in products like cheese, cream, and butter, the addition of phosphatidylserine can significantly enhance the stability and mouthfeel of the product.

However, it is important to note that while phosphatidylserine has many positive effects in dairy products, more is not always better. Excessive amounts may lead to an overly greasy texture or other undesirable effects. Therefore, in actual production, manufacturers must determine the appropriate amount based on the specific needs and formulation requirements of the product.

Additionally, it is essential to ensure that the amount of phosphatidylserine added complies with relevant food safety regulations and standards. When using it as a food additive, its safety and legality must be ensured to protect consumers' health.

In conclusion, the amount of phosphatidylserine added to dairy products must be determined based on the specific product and formulation, while adhering to food safety regulations and standards. Manufacturers should scientifically and rationally adjust the amount according to the product’s characteristics and requirements during actual production.