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  2. Goldilocks Bakeshop - Wikipedia

    en.wikipedia.org/wiki/Goldilocks_Bakeshop

    A Goldilocks Bakeshop branch (2009) On May 15, 1966, Chinese Filipino sisters, Milagros Leelin Yee and Clarita Leelin Go, and their sister-in-law Doris Wilson Leelin, opened the first Goldilocks store on a 70-square-meter (750 sq ft) space on the ground floor of a three-story building along Pasong Tamo Street in Makati and started with only 10 employees.

  3. Red Ribbon Bakeshop - Wikipedia

    en.wikipedia.org/wiki/Red_Ribbon_Bakeshop

    A selection of Red Ribbon cakes on sale Red Ribbon Bakeshop, Inc. [ 1 ] is a bakery chain based in the Philippines , which produces and distributes cakes and pastries . History

  4. 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.

  5. Emulsion - Wikipedia

    en.wikipedia.org/wiki/Emulsion

    An emulsifier is a substance that stabilizes an emulsion by reducing the oil-water interface tension. Emulsifiers are a part of a broader group of compounds known as surfactants , or "surface-active agents". [ 21 ]

  6. Sodium stearoyl lactylate - Wikipedia

    en.wikipedia.org/wiki/Sodium_stearoyl_lactylate

    To be labeled as SSL for sale within the United States, the product must conform to the specifications detailed in 21 CFR 172.846 [9] and the “Food Chemicals Codex,” 3d Ed. (1981), pp. 300-301. In the EU, the product must conform to the specifications detailed in Regulation (EC) No 96/77. [15]

  7. Mixed ammonium salts of phosphorylated glycerides - Wikipedia

    en.wikipedia.org/wiki/Mixed_ammonium_salts_of...

    This food ingredient article is a stub. You can help Wikipedia by expanding it.

  8. 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.

  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.