Phospholipids are often extracted through processes that separate them from other components; for instance, when butter is melted and filtered, the resulting pure oil is devoid of phospholipids.
During the refining of oils, stages such as neutralization, bleaching, and deodorization significantly reduce the phospholipid content to nearly zero. However, the phospholipids removed from sources like soybean oil are not wasted. Instead, they find valuable applications in the food industry, particularly as emulsifiers.
For example, in products like chocolate, phospholipids help maintain texture and consistency, enhancing quality and shelf life. Recent advancements in food technology continue to explore the benefits of phospholipids, leveraging their unique properties to improve food processing and health benefits, such as their role in cell membrane structure and function, contributing to the nutritional value of various food products.
Phospholipids: Essential Emulsifiers and Nutritional Components in Food
