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Phospholipid Powder Manufacturer



Adding phospholipid powder to food can enhance its stability and shelf life, primarily due to some unique properties of phospholipids.

Phospholipids are excellent emulsifiers that can form stable interfacial films between oil and water, preventing the aggregation and layering of oil droplets. This emulsifying property is particularly important in foods such as ice cream, sauces, and salad dressings, ensuring that the food maintains a uniform texture and taste during production and storage.

Although the unsaturated fatty acids in phospholipids are prone to oxidation, phospholipid powder is usually treated with antioxidants when added to food. This allows phospholipid powder to inhibit the oxidation of fats and proteins, delaying the oxidative deterioration of food and thereby extending its shelf life. Phospholipid powder can also improve the heat and freeze stability of food. Under high-temperature conditions, it can prevent the breakdown of fats and proteins; under low-temperature conditions, it can prevent the growth and aggregation of ice crystals, preserving the food's texture and taste.

Phospholipids are important components of biological membranes and offer various nutritional and health benefits to the human body. Adding them to food not only enhances the nutritional value of the food but also meets consumer demand for healthy food.

Despite the many advantages of using phospholipid powder in food, certain issues need attention. The amount of phospholipid powder added should be appropriate, as too much or too little can affect the texture and taste of the food. The selection and quality of phospholipids also significantly impact the stability and shelf life of the food. When adding phospholipid powder, other ingredients and processing conditions of the food must be considered to ensure the safety and quality of the final product.

Adding phospholipid powder to food can improve its stability and shelf life, but it is important to pay attention to the methods and conditions of use.