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Except where stated, the list of INS numbers and associated food additives is based on the most recent publication of the Codex Alimentarius, [2] Class Names and the International Numbering System for Food Additives, first published in 1989, with revisions in 2008 and 2011. E number and American approval flags are derived from other sources.
Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH C4:0 Valeric acid: Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8:0 Pelargonic acid ...
This list is ordered by the number of carbon atoms in a carboxylic acid. C1. IUPAC name: ... C 2 H 5 C(CH3) 2 C 2 H 4 COOH 4,5-dimethylhexanoic acid CH 3 [CH(CH) ...
Also used as a flavoring agent in pharmaceutical and food industries. Corn oil – one of the most common, and inexpensive cooking oils. Corn syrup – Cottonseed oil – a major food oil, often used in industrial food processing. Cress – Crocetin – color; Crocin – color; Crosslinked Sodium carboxymethylcellulose – emulsifier ...
CAS number CH 3 CHO: acetaldehyde: 75-07-0 CH 3 CO 2 H: acetic acid: 64-19-7 (CH 3) 2 CO: acetone: 67-64-1 CH 3 CN: acetonitrile: 75-05-8 CH 3 CH 2 CH(OH)CH 2 OH: 1,2-Butanediol: 584-03-2 CH 3 CH(OH)CH 2 CH 2 OH: 1,3-Butanediol: 107-88-0 HOCH 2 CH 2 CH 2 CH 2 OH: 1,4-Butanediol: 110-63-4 C 6 H 14 O 2: 2-Butoxyethanol: 111-76-2 CH 3 CH 2 CH 2 ...
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling ), salt ( salting ), smoke ( smoking ) and sugar ( crystallization ), have been used for centuries to preserve food .
containing at least one aromatic ring; examples: benzoic acid – the sodium salt of benzoic acid is used as a food preservative; salicylic acid – a beta-hydroxy type found in many skin-care products; phenyl alkanoic acids – the class of compounds where a phenyl group is attached to a carboxylic acid Dicarboxylic acids
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.