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  2. Stearin - Wikipedia

    en.wikipedia.org/wiki/Stearin

    Stearin / ˈ s t ɪər ɪ n /, or tristearin, or glyceryl tristearate is an odourless, white powder. It is a triglyceride derived from three units of stearic acid. Most triglycerides are derived from at least two and more commonly three different fatty acids. [7] Like other triglycerides, stearin can crystallise in three polymorphs.

  3. Stearic acid - Wikipedia

    en.wikipedia.org/wiki/Stearic_Acid

    The triglyceride derived from three molecules of stearic acid is called stearin. [9] Stearic acid is a prevalent fatty-acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of 69.4 °C (156.9 °F) °C and a pKa of 4.50. [11]

  4. Sodium stearate - Wikipedia

    en.wikipedia.org/wiki/Sodium_stearate

    The idealized equation for the formation of sodium stearate from stearin (the triglyceride of stearic acid) follows: (C 18 H 35 O 2) 3 C 3 H 5 + 3 NaOH → C 3 H 5 (OH) 3 + 3 C 18 H 35 O 2 Na. Purified sodium stearate can be made by neutralizing stearic acid with sodium hydroxide. C 17 H 35 COOH+NaOH→C 17 H 35 COONa+H 2 O

  5. Glycerol monostearate - Wikipedia

    en.wikipedia.org/wiki/Glycerol_monostearate

    GMS is a food additive used as a thickening, emulsifying, anticaking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant.

  6. Palm stearin - Wikipedia

    en.wikipedia.org/wiki/Palm_stearin

    Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature. [1] It is a stearin in the sense of stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate .

  7. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents

  8. Magnesium stearate - Wikipedia

    en.wikipedia.org/wiki/Magnesium_stearate

    Magnesium stearate is often used as an anti-adherent [3] in the manufacture of medical tablets, capsules and powders. [4] In this regard, the substance is also useful because it has lubricating properties, preventing ingredients from sticking to manufacturing equipment during the compression of chemical powders into solid tablets; magnesium stearate is the most commonly used lubricant for ...

  9. Chewing gum - Wikipedia

    en.wikipedia.org/wiki/Chewing_gum

    Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. [1]