Phosphatidylserine Online Prices

Phosphatidylserine is a natural phospholipid and an important component of cell membranes, particularly abundant in brain nerve cells, earning it the nickname "brain nutrient." It possesses emulsifying properties, capable of forming emulsification systems between fat and water, which helps improve dough texture and processability.

The emulsifying properties of phosphatidylserine help enhance the elasticity and extensibility of the dough, making it softer and easier to handle, thereby improving its workability. Additionally, its addition can slow down the aging of the dough, keeping it moist throughout the preparation and baking process. Its moisturizing properties contribute to producing bread with better texture and softness. Due to its ability to retain moisture, phosphatidylserine can slow down the evaporation of water from the bread, thereby extending its shelf life.

While the emulsifying properties of phosphatidylserine assist in the dispersion and stabilization of fats within the dough to some extent, its primary function is not to directly stabilize dairy fat components. In bread making, the stability of dairy fat components (such as cream, butter, etc.) relies more on the properties of the fats themselves (such as melting point, emulsification stability, etc.) and factors like temperature control and mixing methods during the preparation process.

The addition of phosphatidylserine can indirectly contribute to the uniform distribution and stable presence of dairy fat components in the bread by improving dough texture and moisture retention. For example, a better dough texture can reduce the loss or separation of dairy fat during baking, while moisture retention helps maintain the softness and mouthfeel of the fats.

Phosphatidylserine can perform multiple functions in bread making, including improving dough texture, increasing moisture retention, and extending shelf life. Although its direct function may not be stabilizing dairy fat components, it contributes to the stability and presence of these components in the bread by enhancing the overall performance of the dough. Therefore, the reasonable use of phosphatidylserine in bread making is beneficial.