enow.com Web Search

  1. Ad

    related to: natural emulsifiers in food

Search results

  1. Results from the WOW.Com Content Network
  2. Lecithin - Wikipedia

    en.wikipedia.org/wiki/Lecithin

    It is used commercially in foods requiring a natural emulsifier or lubricant. In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate , helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.

  3. Mono- and diglycerides of fatty acids - Wikipedia

    en.wikipedia.org/wiki/Mono-_and_diglycerides_of...

    Mono- and diglycerides of fatty acids (E471) refers to 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.

  4. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.

  5. Food additives in cakes, biscuits may increase type 2 ... - AOL

    www.aol.com/lifestyle/food-additives-cakes...

    A new study has identified 7 food additive emulsifiers found in common, mass-produced foods that are linked to an increased risk of type 2 diabetes. Food additives in cakes, biscuits may increase ...

  6. Polysorbate 80 - Wikipedia

    en.wikipedia.org/wiki/Polysorbate_80

    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]

  7. Emulsion - Wikipedia

    en.wikipedia.org/wiki/Emulsion

    Emulsifiers that are more soluble in water (and, conversely, less soluble in oil) will generally form oil-in-water emulsions, while emulsifiers that are more soluble in oil will form water-in-oil emulsions. [22] Examples of food emulsifiers are: Egg yolk – in which the main emulsifying and thickening agent is lecithin.

  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. 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 ...

  1. Ad

    related to: natural emulsifiers in food