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2. 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.

3. Food additive - Wikipedia

   en.wikipedia.org/wiki/Food_additive

   Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are added to foods for ...

4. Sorbitan tristearate - Wikipedia

   en.wikipedia.org/wiki/Sorbitan_tristearate

   It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.

5. Modified starch - Wikipedia

   en.wikipedia.org/wiki/Modified_starch

   Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. [2] Starches are modified to enhance their performance in different applications.

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   www.aol.com/lifestyle/amazon-dropped-prices...

   The best Prime Day pet deals include Bissell, Furbo, Frontline and more. We found thousands of pet products on sale for all your furry friends, starting at $5.

7. Stabiliser (food) - Wikipedia

   en.wikipedia.org/wiki/Stabiliser_(food)

   Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.