Search results
Results from the WOW.Com Content Network
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Food emulsifiers" The following 6 pages are in this category, out of 6 total
File:The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1992 (UKSI 1992-165).pdf
Mono- and diglycerides of fatty acids (E471) refers to 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.
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners
Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
In other food applications, lactylates are used as emulsifiers. For example, lactylates are used in non-dairy creamers to help disperse the fat-based creamer throughout the hot beverage. The lactylate stabilizes (i.e. prevents separation of) the oil-in-water emulsion. Another use of lactylates is as whipping agents.