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Methyl cellulose (or methylcellulose) is a compound derived from cellulose.It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a bulk-forming laxative.
Polysorbate 80 is a surfactant and solubilizer used in a variety of oral and topical pharmaceutical products.. Polysorbate 80 is also an excipient that is used to stabilize aqueous formulations of medications for parenteral administration, and used as an emulsifier in the making of the antiarrhythmic amiodarone. [9]
The song is a cover version of "Does the Spearmint Lose Its Flavor on the Bedpost Overnight?" written by Billy Rose, Ernest Breuer (1886-1981), and Marty Bloom and first released in 1924 by The Happiness Boys (Ernie Hare and Billy Jones), [4] and later a hit for Lulu Belle and Scotty and The Two Gilberts. It was also released in the UK in 1924 ...
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.
Emulsifying wax is a cosmetic emulsifying ingredient. The ingredient name is often followed by the initials NF, indicating that it conforms to the specifications of the National Formulary.
Over time, emulsions tend to revert to the stable state of the phases comprising the emulsion. An example of this is seen in the separation of the oil and vinegar components of vinaigrette , an unstable emulsion that will quickly separate unless shaken almost continuously.
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.
DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.It is added to crusty breads, such as rye, to impart a springy, chewy texture.