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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 additive - Wikipedia

    en.wikipedia.org/wiki/Food_additive

    To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives.This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission as the International Numbering System for Food Additives (INS) to internationally identify all additives (INS number), [3] regardless of ...

  4. Lactylate - Wikipedia

    en.wikipedia.org/wiki/Lactylate

    emulsifier stabilizer food emulsifier/stabilizer non-toxic by ingestion sodium oleyl lactylate SOL 847904-46-5 C 24 H 41 O 6 Na 448.569 g/mol emulsifier stabilizer food emulsifier/stabilizer non-toxic by ingestion stearoyl lactylic acid SLA 14440-80-3 C 24 H 44 O 6: 428.603 g/mol emulsifier plasticizer food shortenings cake icings/fillings

  5. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Mega-purple – a Kosher food additive made from grapes; Mentha arvensis oil/Mint oil, used in flavoring toothpastes, mouthwashes and pharmaceuticals, as well as in aromatherapy and other medicinal applications. [6] Metatartaric acid – food acid, emulsifier; Methionine – Methyl butyrate – Methyl disulfide –

  6. File:The Emulsifiers and Stabilisers in Food (Amendment ...

    en.wikipedia.org/wiki/File:The_Emulsifiers_and...

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  7. Stabiliser (food) - Wikipedia

    en.wikipedia.org/wiki/Stabiliser_(food)

    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.

  8. Category:Food emulsifiers - Wikipedia

    en.wikipedia.org/wiki/Category:Food_emulsifiers

    Pages in category "Food emulsifiers" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. B. Brominated vegetable oil; C.

  9. Propylene glycol alginate - Wikipedia

    en.wikipedia.org/wiki/Propylene_glycol_alginate

    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.