date:Oct 23, 2012
y of research indicates that different types of phospholipids have a lot to do with that difference. Phospholipids are similar in structure to fats, or triglycerides, but have a phosphate functional group substituted for one of the three fatty acids on a glycerol backbone. Derived from soy, canola, sunflower or egg, these natural lipids are essential to healthy cell function. They are also natural emulsifiers; their water- or fat-loving characteristics enable them to make stable blends of compo