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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.
A solution of E101 riboflavin (also known as vitamin B2) Crystals of E621 monosodium glutamate (MSG), a flavour enhancer. E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) [1]: 27 and European Free Trade Association (EFTA). [2]
Mono- and diglycerides of fatty acids (E471) are a naturally occurring class of food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more. [1] It is also used as a fruit coating agent.
carrier, emulsifier, gelling agent, stabiliser, thickener 430 ? U polyoxyethylene (8) stearate: emulsifier, stabilizer 431 E U polyoxyethylene (40) stearate: emulsifier 432 E U polysorbate 20: emulsifier 433 A E U polysorbate 80: emulsifier 434 E U polysorbate 40: emulsifier 435 A E U polysorbate 60: emulsifier 436 A E U polysorbate 65 ...
Tannins – color, emulsifier, stabiliser, thickener; Tansy – Tara gum – thickener, vegetable gum, stabilizer; Tarragon (Artemisia dracunculus) – Tartaric acid esters of mono- and diglycerides of fatty acids – emulsifier; Tartrazine – color (yellow and orange) (FDA: FD&C Yellow #5) Tea oil/Camellia oil – widely used in southern ...
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The HLB for SSL is 10–12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. [2] These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions [13] and can also function as a humectant. [14]
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