Wholesale High-quality Phospholipids,in food additives

Phospholipid is an important food additive that is widely used in the food industry and has a relatively high level of safety. The following are its specific applications and safety evaluations:

I. Applications in Food Additives

Emulsification: Phospholipid has excellent emulsifying properties. It can reduce the surface tension at the oil-water interface, enabling oil droplets to be uniformly dispersed in the water phase and forming a stable emulsion. In baked goods such as cakes and bread, it can make the oil blend better with other raw materials, improve the processing performance of the dough, increase the toughness and extensibility of the dough, prevent the oil from seeping out, and extend the shelf life of the products. In dairy products such as ice cream and yogurt, phospholipid helps to stabilize the emulsion structure, prevent the floating and aggregation of milk fat, and enhance the stability and taste of the products.

Anti-spattering and Dispersing: In fried foods, phospholipid can lower the surface tension of the oil, reduce the spattering of oil droplets, and improve the safety of the frying process. It can also evenly coat the surface of the fried food with an oil film, improving the color and taste of the food. In powdered foods such as milk powder, cocoa powder, and protein powder, phospholipid, as a dispersant, can prevent the agglomeration of powder particles, enabling them to be quickly and uniformly dispersed in water and improving the solubility.

Antioxidation: Phospholipid has certain antioxidant properties and can delay the oxidative rancidity of oils in foods. It can combine with free radicals in the oils, prevent the occurrence of the oxidation chain reaction, protect the unsaturated fatty acids in foods from being oxidized, thus extending the shelf life of foods and maintaining the flavor and quality of foods.

Demoulding and Lubrication: During the food processing, phospholipid can be used as a demoulding agent. It is coated on the surface of the mold, making it easier for the food to be demoulded, reducing the adhesion between the food and the mold, and improving the production efficiency and product quality. It can also form a lubricating film on the surface of food processing equipment, reducing the frictional resistance of the equipment, decreasing energy consumption, and prolonging the service life of the equipment.

II. Safety Evaluation

General Safety: Phospholipid is a biomolecule naturally present in animal and plant cells and plays an important role in the human metabolism process. It is an important component of biological membranes and participates in physiological functions such as the material transport, energy conversion, and information transmission of cells. As a food additive, phospholipid is usually extracted from natural raw materials such as soybeans and egg yolks and has good safety. Generally, appropriate intake has no harm to human health.

Toxicological Studies: A large number of toxicological studies have shown that the acute toxicity of phospholipid is very low. Even at high doses, it will not have obvious toxic effects on experimental animals. For example, when a high dose of phospholipid is orally administered to rats, its median lethal dose (LD50) is usually greater than 5 g/kg body weight, belonging to the practically non-toxic level. Long-term feeding experiments also show that phospholipid has no obvious adverse effects on the growth and development, hematological indexes, biochemical indexes, and histopathological examinations of animals.

Acceptable Daily Intake (ADI): According to the evaluation of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the acceptable daily intake (ADI) of phospholipid is "not specified", which means that within the normal usage range, it is safe as a food additive, and consumers can safely consume foods containing phospholipid.

Phospholipid is widely applied and safe and reliable as a food additive. However, during the usage process, it is still necessary to add it rationally in accordance with relevant food safety standards and regulations to ensure the quality and safety of foods.