Applications of Phospholipids in food
Making healthy food taste delicious
Where unpleasant taste (extremely bitter or sour) occur in food ingredients, it is possible to use purified phospholipids for masking such off-flavours.
If an ingredient with undesired taste is required in a recipe, it can be prepared in a liposomal blend with very small amounts of phospholipids, covering the ingredient particles on a molecular level. Such preparations are usually made by high-shear mixers or sonication. In the ready food preparation both initial taste and aftertaste of this ingredient are practically eliminated.