Specialized in the development, production, and processing of decolorized soybean phospholipids.
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Phospholipids: important additives in the food industry
Jul 30,2025
Phospholipids, as important additives in the food industry, play multiple key roles. They not only improve the texture and taste of food, but also enhance the stability and nutritional value of food.
Due to its unique amphiphilic nature (hydrophilic at one end and lipophilic at the other), phospholipids can significantly reduce the tension at the oil-water interface and promote stable emulsification of the oil and water phases in food products, which can effectively prevent the aggregation of fat particles and the separation of oil and water in oil-containing food products such as ice creams, mayonnaise, and salad dressings, and make the products have a fine texture and a smooth taste. The addition of phospholipids can also enhance the softness and moistness of food, such as it is added in baked goods can make the dough more elastic, improve the fluffiness and volume of the bread, in the candy can improve the transparency and luster of the sugar body, make it more attractive.
Phospholipids have certain antioxidant properties, which can slow down the oxidative deterioration process of food and reduce the generation of lipid peroxides, thus prolonging the shelf-life of food, which is especially important for food rich in fats and oils, such as edible oils, nuts and meat products. In powdered foods such as milk powder and coffee powder, phospholipids as anti-caking agents can reduce the electrostatic adsorption and physical bonding between particles, prevent the product from caking and improve solubility and dispersion.
Phospholipids are important components of human cell membranes and nerve tissues, and have a positive effect on brain development, memory improvement and other physiological functions. Adding them to infant formulas, middle-aged and old-aged health food can meet the nutritional needs of specific populations and promote health. Studies have shown that certain types of phospholipids (such as soybean phospholipids) have a certain effect on controlling the levels of cholesterol and triglycerides in the blood, which can help to reduce the occurrence of certain diseases, so the application of phospholipids in functional foods and health foods has a broad prospect.
With consumers' increased concern for environmental protection and sustainable development, phospholipids, as natural and renewable food additives, are in line with the development trend of the modern food industry. By extracting phospholipids from plant resources (e.g., soybeans, rapeseed, etc.), we can reduce the reliance on traditional animal sources and lower the environmental burden.
Phospholipids play an important role in the food industry, not only enhancing the quality and stability of food, but also bringing nutritional value and health benefits. Due to the continuous progress of science and technology and the diversification of consumer needs, the application of phospholipids will have a broader future. However, it is also necessary to pay attention to the quality control of her source, extraction process and the amount of addition to ensure the safety and health of food.
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Specialized in the development, production, and processing of decolorized soybean phospholipids.