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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
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Consult this guide for full details. Note: Since 2010, almost all information owned by the UK Crown is offered for use and re-use under the Open Government Licence by authority of The Controller of His Majesty's Stationery Office. info
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]
Glycerol monostearate, commonly known as GMS, is a monoglyceride commonly used as an emulsifier in foods. [3] It takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. Chemically it is the glycerol ester of stearic acid. It is also used as hydration powder in exercise formulas.
With the increasing use of processed foods since the 19th century, food additives are more widely used. Many countries regulate their use. For example, boric acid was widely used as a food preservative from the 1870s to the 1920s, [10] [11] but was banned after World War I due to its
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