Applications of Phospholipids in food
Phospholipids help protecting food from oxidation
It could be demonstrated that phospholipids significantly enhance oxidation stability of vegetable oils and other foods, especially in combination with co-antioxidants, such as mixed tocopherols. Phospholipids can also act as scavengers of free radicals and heavy metal molecules. These properties are due to their ability of forming microscopic vesicles to entrap oxidative substances.