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  2. What exactly is soy lecithin? This food additive is more ...

    www.aol.com/exactly-soy-lecithin-food-additive...

    As an additive, soy lecithin is an emulsifier that “helps bind ingredients that won’t mix,” says Fetter. Soy lecithin can help improve the overall texture and quality of a product.

  3. Lecithin - Wikipedia

    en.wikipedia.org/wiki/Lecithin

    Lecithin contains dietary precursors to choline, an essential nutrient, which was formerly classified as a B vitamin (vitamin B 4). [17] [18] Lecithin is a mixture of fats that contains phospholipids, including phosphatidylcholine, and the human body can convert phosphatidylcholine into choline.

  4. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31]

  5. Food additive - Wikipedia

    en.wikipedia.org/wiki/Food_additive

    The different forms of emulsifier lecithinpowder, two different concentration liquids, granular and powder lecithin. Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities.

  6. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    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 ...

  7. 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.

  8. 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 ]

  9. Recall: Florida man’s protein powder with no dairy, no soy ...

    www.aol.com/recall-florida-man-protein-powder...

    The recalled lot of the 24-ounce packs of the powder, which declares itself to be sans gluten, soy and dairy, carry lot code No. 23080-2C2 and a time stamp from 09:00 to 12:00. Select asks ...

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