Supply High-quality Phospholipid,Production of Oil and Fat Food

Phospholipids, as an important food additive, have extensive applications in the production of fat-based foods such as edible oils, margarine, chocolate, baked goods, and other fat-containing products.

In vegetable oils like soybean oil and peanut oil, a certain amount of natural phospholipids is already present. With the advancement of oil processing technology, food oil companies are increasingly focusing on precise and moderate processing to retain more nutrients, including phospholipids, without compromising product quality and safety. In these edible oils, phospholipids not only exist as nutrients but also provide emulsification, antioxidant, and stabilizing effects, helping to enhance the quality and stability of the oil.

As an excellent emulsifier, phospholipids play a crucial role in the production of margarine. They enable the mixing of oil and water to form a stable emulsion, resulting in margarine with a fine texture and pleasant mouthfeel.

In chocolate production, phospholipids are often used as emulsifiers and stabilizers. They help to evenly distribute cocoa butter and other fats, preventing fat separation and thereby improving the texture and mouthfeel of the chocolate.

In baked goods such as bread and cakes, phospholipids are also commonly used as emulsifiers and stabilizers. They can increase the dough's gas retention capacity, resulting in softer and more palatable baked products. Additionally, they prevent fat from seeping out during baking, preserving the appearance and texture of the food.

In sauces, dressings, and other fat-based products, phospholipids are often used as thickeners and stabilizers. They increase the viscosity of the food, making condiments smoother and easier to spread or mix. Phospholipids also play emulsifying, stabilizing, and antioxidant roles in dairy products such as cream and butter.

Phospholipids have broad application prospects in the production of fat-based foods. By effectively utilizing their emulsifying, antioxidant, and stabilizing properties, the quality and safety of fat-based foods can be significantly enhanced. However, it is essential to control the usage and select the appropriate type of phospholipids to ensure the safety and healthiness of the food.