The fat that is separated from liquid whey before it is further processed that contains about 2% phospholipids. Phospholipids are found in the fat cell membrane of milk and are composed of fatty acids and phosphate. These phospholipids have important emulsifying and nutritional properties. This is a fairly new ingredient, and several whey suppliers are offering this in either dry or condensed form. Whey phospholipids can be used in beverages, baked goods, ice cream and functional foods.