Supply Phosphatidylserine Powder

Phosphatidylserine powder can improve texture and taste, enhance stability, extend shelf life, and provide gloss and mouthfeel in dairy products.

By forming an emulsification system between lipid and water phases, phosphatidylserine powder significantly improves the texture and taste of dairy products, which is particularly important for the preparation of cheese, cream, and other dairy products, ensuring ideal texture and flavor.

Phosphatidylserine powder has excellent stabilizing properties, preventing layering and caking in dairy products and maintaining product uniformity and stability. Adding phosphatidylserine powder to cream and butter can effectively inhibit oil separation and oxidation, extending the product's shelf life.

The addition of phosphatidylserine powder can inhibit the aging process of dairy products, preserving their freshness and taste, which is very helpful for extending the shelf life of dairy products, ensuring excellent quality during storage.

The emulsifying properties of phosphatidylserine powder also provide dairy products with better gloss and mouthfeel, making them more attractive, which is significant for enhancing the market competitiveness of the products.

In specific applications, manufacturers need to determine the amount of phosphatidylserine powder added based on different types and formulas of dairy products. To ensure product safety and compliance, relevant food regulations and safety standards should be followed.

The application of phosphatidylserine powder in dairy products has many advantages, including improving texture and taste, enhancing stability, extending shelf life, and providing gloss and mouthfeel. These advantages make phosphatidylserine powder an indispensable important additive in dairy product production.