Phosphatidylserine (PS) plays a various role in functional foods:

1.A food additive.

As one type of phospholipids, PS is an emulsifier itself. PS can well disperse fat in water to improve the stability of food, and level up the taste and texture. So, it is usually applied in baking product,  such as breads, cakes, cookies, and in beverages, such as milkshake, milk tea, coffee, etc.

2. A functional ingredient.

In terms of functional foods, PS is renowned for its benefits to brain health. By increasing the amount of synapses, improing the fluidity of brain cell membranes, and boosting the metabolism of glucose in brain cells, PS is able to stimulate brain cells. Therefore, PS is widely used in functional foods and food supplements that aim to enhance concentration, alleviate ADHD, relieve muscle fatigues.  

Beside, as the main composition of brain nerve cells, PS can activate enzymes, help repair and update damaged brain cells. This characteristic enables PS to be critical in thos functional foods and supplements that target the elderly who suffer from cognitive decline, such as memory loss and alzheimer's disease.

To ensure the safety and efficacy of end products, the dosage and usage of PS should comply with related regulations and laws. Meanwhile, with different demands and health conditions in consumers, the applications of PS also require scientific evaluation and adjustment.

In conclusion, PS matters a lot in foods and supplements. It will not only improve the taste and texture of food, but also provide multiple healthy benefits.