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Phospholipid Powder Factory



Phospholipid powder is rich in phosphorus, choline, and other substances that are essential components of brain cells. Consuming an appropriate amount can help maintain the normal function of brain cells, thereby nourishing them. The phosphatidylcholine in phospholipid powder promotes nerve growth and repair, supporting the healthy development of the nervous system. Additionally, phosphatidylethanolamine helps increase the synthesis rate of proteins in the brain, enhancing memory capacity.

In the food industry, phospholipids are commonly used as additives. For example, adding about 2% phospholipids to the production of bread, steamed buns, and pastries can increase elasticity, reduce viscosity, make the products softer, enlarge their volume, create a more uniform and fine internal structure, enhance the aroma, and prevent it from dissipating. In candy production, adding 1% phospholipids can improve the gloss, make the surface smooth and non-sticky, stabilize the aroma, prevent clumping, enhance antioxidant properties, and extend the shelf life.

Phospholipid powder has excellent emulsifying properties, enhancing the compatibility between lipids and the water phase in food, improving emulsification quality and taste, while stabilizing the emulsion system of proteins and fats, thus extending the product's shelf life. In the dairy industry, it is widely used as an emulsifier in the production of cream, butter, dairy fat, and dairy beverages, increasing the thickness and smoothness of the products, and improving texture and flavor.

Phosphatidylcholine in phospholipid powder is one of the essential nutrients for the human body, having a positive impact on cardiovascular health by lowering cholesterol, regulating blood lipids, and preventing arteriosclerosis. Through modification technology, the performance of soybean phospholipids can be further enhanced, making it a natural high-nutrition fortifier used in the production of functional foods.

Phospholipid powder has certain antioxidant and antibacterial properties. In snacks like candy and chocolate, it can stabilize the fat system, preventing oxidative reactions and fatty acid spoilage, while inhibiting the growth and reproduction of molds, yeasts, and other microorganisms, thus extending the product's shelf life.

By providing rich nutrients, improving food texture and taste, enhancing food stability, serving as a functional additive, and offering antioxidant and antibacterial properties, phospholipid powder adds functionality to food. These functional improvements not only meet consumers' demands for nutritious and healthy foods but also provide strong support for innovation and development in the food industry.