What are phospholipids? Types of food additives

phospholipids are a type of lipid substance naturally present in the cell membranes of animals and plants. As food additives, they are mainly divided into five types: soybean phospholipids, phospholipids, modified phospholipids, hydrogenated phospholipids, and enzymatically hydrolyzed phospholipids.

1. Soybean Phospholipids:

is extracted from the by-products of soybean oil refining and contains 20% -30% phosphatidylcholine. It has an emulsifying stabilizing effect and is commonly used in foods such as chocolate and margarine to prevent oil-water separation. Its natural source characteristics make it widely used in infant formula milk powder.

2. Phosphatidylcholine:

is mainly isolated from egg yolks or sunflower seeds, with a phosphatidylcholine content of up to 60% -70%. It can improve dough extensibility in baked goods and promote the absorption of fat soluble vitamins when added as a nutritional enhancer in health foods.

3. Modified Phospholipids:

Changes the structure of natural phospholipids through chemical or physical methods, including hydroxylation, acetylation, and other processes. After modification, the water solubility is enhanced, which can achieve more stable emulsification effect in instant food and beverages, and withstand high temperature processing environment.

4. Hydrogenated Phospholipids:

undergoes hydrogenation treatment to saturate unsaturated fatty acids, significantly improving oxidative stability. Suitable for fried foods and biscuit products that require long-term storage, but some hydrogenation processes may produce trans fatty acids.

5. Enzymatic hydrolysis of phospholipids:

Products obtained by directed hydrolysis of specific ester bonds using phospholipids, such as lysophosphatides. It has stronger surface activity and can effectively improve texture in dairy and meat processing. Some enzymatic hydrolysis products can also serve as precursors for flavor compounds. Moderate intake of natural phospholipids in daily diet is beneficial to health, and it is recommended to prioritize foods containing soy phospholipids or phospholipids. The content of phospholipid additives in processed foods is usually controlled within the range of 0.1% -1%. When purchasing, you can check the "phospholipid" or "emulsifier" label in the ingredient list. Special populations such as infants and young children can choose formula foods with added phospholipids, but it should be noted that some modified phospholipids may cause allergic reactions. Reasonable combination of natural foods rich in phospholipids, such as eggs and soy products, can not only meet nutritional needs but also reduce the intake of processed foods.