The role of phospholipids in functional foods (and labels)

10/23/2012 | Food Product Design

Manufacturers and retailers are responding to consumer demand for food products containing active ingredients such as omega-3, but many don't know that research indicates that the presence of phospholipids can help the body better process those active ingredients, writes Dianne Bukowski of American Lecithin Co. Phospholipids, which are commercially derived from substances such as soybean or sunflower seed, help hold compounds together and aid in basic cell function. "[C]onsider listing lecithins from soy, canola, sunflower or egg among ingredients, or content enriched with PC, PS or GPC. Buyers increasingly associate these with good health," she writes.

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