Liposome in food industry is used for embedding and transporting nutritional factors and functional ingredients. it has the characteristics of non-toxicity, amphiphilicity and biodegradability. in which aspects are its characteristics mainly reflected?

1) Improve the stability and bioavailability of functional nutrients during storage and digestion;

2) Control the fixed-point and timing release of the embedded substance;

3) Improve food texture.

Explanation:

https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm