Powdered phospholipids

Food-grade ordinary powdered phospholipid FHP-PC is a high-purity powdered phospholipid obtained by extracting and removing fats from concentrated or decolorized phospholipids. It has a creamy yellow or yellow color and is highly hygroscopic.

Non-GMO soybean phospholipids

Non-GMO soybean phospholipids (liquid type) (FHP-NC) are concentrated phospholipids obtained from oil cake left over after processing non-GMO soybeans into oil in their place of origin in Northeast China. They are dehydrated and refined. They are brown or brownish-black in color, plastic or viscous in texture, uniform in consistency, and free of mold. They have the characteristic aroma of phospholipids and are free of any foreign odors.

Modified phospholipids

Modified phospholipids (hydrophilic type) (FHP-H) are produced by modifying ordinary concentrated phospholipids through methods such as hydroxylation, hydroxylation, or phospholipase modification, transforming phospholipids with a lipid-in-water phase into phospholipids with a water-in-oil phase. Modified phospholipids are more stable in quality than ordinary concentrated phospholipids, more soluble in water, easier to disperse, and have a light yellow color.

Granular phospholipids

Granulated soybean phospholipids are primarily made from powdered phospholipids, which are extruded into granules and then packaged. Due to their high active ingredient content, typically exceeding 95% (with a maximum of up to 98%), and minimal or no use of food additives, they offer higher absorption efficiency and are healthier for the human body. They have a light yellow or yellowish-brown color.

Food-Grade Phospholipids (Concentrated Type) (FHP-C)

The concentrated phospholipid (FHP-C) is tempered with hydrated oil feet as raw material, dehydrated in vacuum, and then filtered to make liquid phospholipids that meet food standards. The color is brown or tan, with an inherent scent of phospholipids and no odor.

Food-Grade Phospholipids (Decolorized Type) (FHP-B)

Decolorization phospholipid (FHP-B) is a light color phospholipid that meets food standards by tempering and decolorizing with concentrated phospholipids as raw materials. The color is yellow and bright, with the inherent fragrance of phospholipids and no odor.

Food-Grade Phospholipids (Transparent Type) (FHP-T)

Clear phospholipid (FHP-T) is made of liquid phospholipid that meets food standards by hydrating oil feet as raw materials, dehydrating in vacuum, and then filtering through solvents. It has a slightly red color, strong translucent brightness, and has an inherent odor of phospholipids and no odor.

Food-Grade Modified Phospholipids (Hydrophilic Type) (FHP-H)

Modified phospholipids (hydrophilic type) (FHP-H) are ordinary concentrated phospholipids that change water-in-oil phospholipids into oil-in-water phospholipids by hydroxylation, hydroxyacylation or phospholipase modification. The modified phospholipids are more stable in quality than ordinary concentrated phospholipids, are easier to soluble in water, are easily dispersed, and have a light yellow color.

Food-Grade Modified Powdered Phospholipids (FHP-PH)

Modified Powder Soybean Phospholipid (FHP-PH) is a high-purity hydrophilic powdered phospholipid that is extracted and removed from oil. It is easier to dissolve in water than ordinary powder phospholipids. The color is milky white or yellow, which is very easy to absorb moisture.

Food-Grade Powdered Phospholipids (Standard Type) (FHP-PC)

Non-GMO soy phospholipids (powder type) (FHN-P) are high-purity hydrophilic powdery phospholipids that are extracted and removed from oil. They are more soluble in water and easily dispersed than ordinary phospholipids. The color is milky white or yellow, which is very easy to absorb moisture.

Non-GMO Soy Phospholipids (Powder Form) (FHN-P)

Non-GMO soy phospholipids (powder type) (FHN-P) are high-purity hydrophilic powdery phospholipids that are extracted and removed from oil. They are more soluble in water and easily dispersed than ordinary phospholipids. The color is milky white or yellow, which is very easy to absorb moisture.

Non-GMO Soy Phospholipids (Liquid Type) (FHP-NC)

 Natural phospholipids have a low HLB value and poor hydrophilicity, making them difficult to disperse in aqueous solutions. Enzymatically modified phospholipids are produced when phospholipids lose one fatty acid molecule under the action of phospholipase. While retaining the hydrophilic and lipophilic groups of ordinary phospholipids, the reduction in hydrophobic groups significantly enhances their hydrophilicity.

Food-Grade Enzymatically Hydrolyzed Soy Phospholipids

 Natural phospholipids have a low HLB value and poor hydrophilicity, making them difficult to disperse in aqueous solutions. Enzymatically modified phospholipids are produced when phospholipids lose one fatty acid molecule under the action of phospholipase. While retaining the hydrophilic and lipophilic groups of ordinary phospholipids, the reduction in hydrophobic groups significantly enhances their hydrophilicity.

Soybean Phosphatidylserine (PS)

Phosphatidylserine (PS), also known as serine phospholipid or diacylglycerophosphatidylserine, is a widely distributed phospholipid typically located in the inner leaflet of cell membranes. As a phospholipid compound belonging to the phosphoglyceride class, it is a component of cell membranes and is involved in a series of membrane functions.

Food-Grade Granular Soy Phospholipid (FHP-K)

Granular soybean phospholipids are mainly made of powdered phospholipids, and are divided into pieces after extrusion and granulation. Because the effective content is usually greater than 95% (up to 98%), and there are fewer or no food additives, the absorption efficiency is higher, which is healthier for the human body, and the color is light yellow or yellow-brown.