Search results
Results from the WOW.Com Content Network
Propylene glycol alginate (PGA) is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp.
It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
Polyoxyethylene (8) stearate – emulsifier, stabilizer; Polyphosphates – mineral salt, emulsifier; Polysorbate 20 – emulsifier; Polysorbate 40 – emulsifier; Polysorbate 60 – emulsifier; Polysorbate 65 – emulsifier; Polysorbate 80 – emulsifier; Polyvinylpolypyrrolidone – color stabiliser; Pomegranate seeds (though some consider ...
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 .
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...
As a food additive, gellan gum was first approved for food use in Japan (1988). Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as US, Canada, China, Korea and the European Union etc. It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418.
[2] [3] It was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2. Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris. [4]
In the U.S., carrageenan is allowed under FDA regulations [19] as a direct food additive and is generally regarded as safe [20] when used as an emulsifier, stabilizer, or thickener in foods, except those standardized foods that do not provide for such use.