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Docusate is the common chemical and pharmaceutical name of the anion bis(2-ethylhexyl) sulfosuccinate, also commonly called dioctyl sulfosuccinate (DOSS). [ 2 ] [ 3 ] [ 4 ] Salts of this anion, especially docusate sodium , are widely used in medicine as an emollient laxative and as stool softeners , by mouth or rectally. [ 1 ]
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Bixin – color; Black 7984 – color (brown and black) Black cardamom – Black cumin – Blackcurrant seed oil – used as a food supplement, because of high content of omega-3 and omega-6 fatty acids. Also used in cosmetics. Black limes – Pepper (black, white, and green) – Black PN – color (brown and black) Bleached starch ...
Play-Doh's current manufacturer, Hasbro, says the compound is primarily a mixture of water, salt, and flour, [2] while its 2004 United States patent indicates it is composed of water, a starch-based binder, a retrogradation inhibitor, salt, lubricant, surfactant, preservative, hardener, humectant, fragrance, and color.
Docusate is also the common name. Doc James (talk · contribs · email) 21:58, 12 November 2018 (UTC) @Doc James: While "docusate" is the material's WP:COMMONNAME it appears that "docusate sodium" is how the stool softener product is labeled. Do a Google image search for "docusate salt". Most of the images will be of the chemical diagram.
Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
Colour retention agents are food additives that are added to food to prevent the colour from changing. Many of them work by absorbing or binding to oxygen before it can damage food (antioxidants).