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  2. Polyglycerol polyricinoleate - Wikipedia

    en.wikipedia.org/wiki/Polyglycerol_polyricinoleate

    Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.

  3. Food additives in cakes, biscuits may increase type 2 ...

    www.aol.com/lifestyle/food-additives-cakes...

    A new study has identified 7 food additive emulsifiers found in common, mass-produced foods that are linked to an increased risk of type 2 diabetes. Food additives in cakes, biscuits may increase ...

  4. Mono- and diglycerides of fatty acids - Wikipedia

    en.wikipedia.org/wiki/Mono-_and_diglycerides_of...

    Mono- and diglycerides of fatty acids (E471) are a naturally occurring class of food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more. [1] It is also used as a fruit coating agent.

  5. Seed oil misinformation - Wikipedia

    en.wikipedia.org/wiki/Seed_oil_misinformation

    Seed oils are oils extracted from the seed, rather than the pulp or fruit, of a plant. Seed oils are characterized by the industrial process used to extract the oil from the seed and a high content of polyunsaturated fatty acids (PUFAs). [10]

  6. Brominated vegetable oil - Wikipedia

    en.wikipedia.org/wiki/Brominated_vegetable_oil

    Brominated vegetable oil (BVO) is a complex mixture of plant-derived triglycerides that have been modified by atoms of the element bromine bonded to the fat molecules. . Brominated vegetable oil has been used to help emulsify citrus-flavored beverages, especially soft drinks, preventing them from separating during dist

  7. Emulsion - Wikipedia

    en.wikipedia.org/wiki/Emulsion

    An emulsifier is a substance that stabilizes an emulsion by reducing the oil-water interface tension. Emulsifiers are a part of a broader group of compounds known as surfactants , or "surface-active agents". [ 21 ]

  8. Glycerol monostearate - Wikipedia

    en.wikipedia.org/wiki/Glycerol_monostearate

    Glycerol monostearate, commonly known as GMS, is a monoglyceride commonly used as an emulsifier in foods. [3] It takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. Chemically it is the glycerol ester of stearic acid. It is also used as hydration powder in exercise formulas.

  9. Lactylate - Wikipedia

    en.wikipedia.org/wiki/Lactylate

    emulsifier moisturizing creams: non-toxic by ingestion slight skin irritant sodium lauroyl lactylate SLL 13557-75-0 C 18 H 31 O 6 Na 366.425 g/mol 14.4 emulsifier conditioner foam booster microbicide cosmetics shampoos: LD50 6.81 g/kg (oral, rat) non-toxic by ingestion non-irritating sodium isostearoyl lactylate ISL 66988-04-3 C 24 H 43 O 6 Na ...