What are phospholipids in cookies as food additives

phospholipids in cookies are a natural food additive that mainly functions as emulsifiers and antioxidants. Common sources include soybeans, egg yolks, or sunflowers. Phospholipids can improve taste, extend shelf life, and have certain nutritional value in food processing.

1. Emulsification effect:

phospholipid molecules have hydrophilic and hydrophobic ends, which can evenly mix the water and oil components in biscuits and prevent delamination. This characteristic makes the texture of cookies more delicate, especially for products containing formulas such as cream and chocolate.

2. Preservation function:

Phospholipids can bind with free radicals in oils and fats, delaying the oxidation and deterioration of biscuits. Experiments have shown that adding 0.3% -0.5% phospholipids can extend the shelf life of cookies by 30% -50% while maintaining a crispy texture.

3. Nutritional supplementation: As a component of the cell membrane, phospholipids contain nutrients such as choline and inositol. Although cookies have limited content, they can provide essential fatty acids for the human body and assist in the absorption of fat soluble vitamins.

4. Process improvement:

During the dough processing stage, phospholipids can reduce gluten viscosity and improve extensibility. This makes cookies easier to shape, expands evenly after baking, and reduces cracking.

5. Safety:

China's GB2760 standard lists phospholipids as natural food additives that are allowed to be added, with no limit on daily intake. People who are allergic to soybeans and egg yolks should pay attention to ingredient labeling, and the general public can safely consume them.

When choosing phospholipid containing cookies, it is recommended to pair them with milk or fruit, which can improve nutrient absorption and balance sweetness. Daily intake should be controlled in total amount to avoid excessive intake of refined sugars. Pay attention to the packaging ingredient list and prioritize products labeled with specific sources such as non GMO soybean phospholipids. If individuals with special physical conditions have doubts, they can consult a nutritionist to develop personalized dietary plans.