Functional Ingredients

Due to their amphiphilic properties (hydrophilic head and lipophilic tail), phospholipids are multipurpose excipients for a wide range of applications.

They can solubilize lipophilic substances in aqueous media by forming emulsions (and micelles) as well as encapsulate hydrophilic nutrients with a phospholipid bilayer. In these structures, highly purified phospholipids arrange as so-called liposomes. These formulations can help to enhance bioavailability of nutritional ingredients.