AMMONIUM PHOSPHATIDES

Ammonium phosphatides is a food-grade emulsifier primarily used in the chocolate industry. 
Often called "synthetic lecithin," Ammonium phosphatides binds fats and liquids together and reduces the viscosity of melted chocolate, which improves handling and allows manufacturers to use less cocoa butter.
Ammonium phosphatides is an emulsifier that consists mainly of a mixture of plant-derived phospholipids, and also contains glycerol, phosphoric acid and ammonia. 

CAS:    55965-13-4

Synonyms:    EMULSIFIERYN;AMMONIUMSALTSOFPHOSPHATIDICACIDS;AMMONIUMPHOSPHATIDES;AMMONIUMSALTSOFPHOSPHATIDICACID;Yn emulsifier;Ammonium Salts of Phosphatidic Acid (1.5 g)

In the food industry, they are widely used as a binder, emulsifier and stabilizer to improve the texture and consistency of food products.
Ammonium phosphatides are naturally occurring substances present in plants, but they can also be produced synthetically for use in the food industry.

Properties of Ammonium phosphatides
Ammonium phosphatides are hygroscopic, meaning that they absorb moisture, which can affect their shelf life. 
They are highly soluble in fat, making them effective emulsifiers, helping to maintain a stable emulsion between water and fat.

Use of Ammonium phosphatides
Ammonium phosphatides are commonly used in food production as emulsifiers, binders and stabilizers. 
They can be found in many food products, such as margarines, chocolate, sauces, mayonnaise, confectionery and dairy products.