Emulsifier Additives
67 FDA-listed emulsifier substances — safety ratings, regulatory status, adverse event data.
Showing 1–24 of 67 emulsifier additives
Alginate, Sodium Calcium
EmulsifierSodium calcium alginate is a food additive derived from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent. It is widely used in processed foods to improve texture, prevent separation, and enhance product consistency across dairy, bakery, and frozen food applications.
Alginic Acid
EmulsifierAlginic acid is a naturally derived polysaccharide extracted from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent in food products. It is widely used in the food industry to improve texture, consistency, and shelf stability in various applications.
Aluminum Caprate
EmulsifierAluminum caprate (CAS 22620-93-7) is an aluminum salt of capric acid used as an emulsifier, anticaking agent, and formulation aid in food products. It helps prevent clumping in powdered foods and stabilizes oil-water mixtures in various food applications.
Aluminum Caprylate
EmulsifierAluminum caprylate is a salt compound formed from aluminum and caprylic acid, functioning primarily as an anticaking agent and emulsifier in food formulations. It helps prevent clumping in powdered products and stabilizes oil-water mixtures in various food applications.
Aluminum Laurate
EmulsifierAluminum laurate (CAS 7230-93-5) is an aluminum salt of lauric acid used as an emulsifier, anticaking agent, and formulation aid in food manufacturing. It helps prevent clumping in dry ingredients and stabilizes mixtures of oil and water-based components.
Aluminum Myristate
EmulsifierAluminum myristate is a salt compound formed from aluminum and myristic acid, functioning primarily as an anticaking agent and emulsifier in food formulations. It is used to prevent clumping in powdered products and improve texture consistency in various food applications.
Aluminum Salts Of Fatty Acids
EmulsifierAluminum salts of fatty acids are emulsifiers and anticaking agents derived from aluminum and naturally occurring fatty acids. They are used in food manufacturing to improve texture, prevent clumping, and stabilize emulsions in various processed food products.
Aluminum Stearate
EmulsifierAluminum stearate is an aluminum salt of stearic acid used as an anticaking agent, free-flow agent, and emulsifier in food processing. It helps prevent clumping in powdered products and improves texture and stability in various food formulations.
Arabinogalactan
EmulsifierArabinogalactan is a polysaccharide derived from larch wood that functions as an emulsifier, thickener, and stabilizer in food products. It is used to improve texture, maintain consistency, and enhance the shelf stability of various food formulations.
Baker's Yeast Glycan
EmulsifierBaker's Yeast Glycan is a polysaccharide derived from baker's yeast that functions as an emulsifier, stabilizer, and texturizer in food products. It helps maintain consistent texture and prevent ingredient separation in various food formulations.
Basil, Oil (ocimum Basilicum L.)
EmulsifierBasil oil (Ocimum basilicum L.) is an essential oil derived from the basil plant, used in food as both a flavoring agent and emulsifier. It contains volatile aromatic compounds that provide the characteristic basil flavor while helping to stabilize oil-water mixtures in food formulations.
Calcium Caprate
EmulsifierCalcium caprate is a salt derived from capric acid (a saturated medium-chain fatty acid) and calcium. It functions as an emulsifier, anticaking agent, and release agent in food products, helping to improve texture and prevent clumping.
Calcium Caprylate
EmulsifierCalcium caprylate is a salt derived from caprylic acid (an 8-carbon saturated fatty acid) and calcium. It functions as an emulsifier, anticaking agent, and lubricant in food manufacturing, helping to improve texture and prevent clumping in powdered products.
Calcium Laurate
EmulsifierCalcium laurate is a salt formed from calcium and lauric acid (a fatty acid). It functions as an emulsifier, anticaking agent, and lubricant in food products, helping to improve texture and prevent clumping in dry ingredients.
Calcium Myristate
EmulsifierCalcium myristate is a calcium salt derived from myristic acid, a saturated fatty acid. It functions primarily as an emulsifier, anticaking agent, and lubricant in food products, helping to maintain texture and prevent clumping in powdered and granulated foods.
Calcium Palmitate
EmulsifierCalcium palmitate is a calcium salt of palmitic acid used primarily as an anticaking agent, emulsifier, and lubricant in food products. It helps prevent clumping in powdered foods and improves texture and flow properties in various formulations.
Calcium Salts Of Fatty Acids
EmulsifierCalcium salts of fatty acids are mineral compounds derived from the reaction of calcium with naturally occurring fatty acids. They function as emulsifiers, anticaking agents, and lubricants in food products, helping to maintain texture and prevent clumping.
Calcium Stearoyl-2-lactylate
EmulsifierCalcium stearoyl-2-lactylate (CSL) is an emulsifier and dough strengthener derived from stearic acid and lactic acid. It is commonly used in baked goods to improve texture, volume, and shelf life by strengthening gluten networks and stabilizing air incorporation.
Carboxymethyl Hydroxyethyl Cellulose
EmulsifierCarboxymethyl hydroxyethyl cellulose (CMHEC) is a modified cellulose derivative used as an emulsifier, stabilizer, and thickener in food products. It helps maintain consistent texture and prevent ingredient separation in various processed foods.
Carrageenan With Polysorbate 80
EmulsifierCarrageenan with Polysorbate 80 is a combination additive that functions as an emulsifier and stabilizer in food products. It combines carrageenan, a natural thickening agent derived from red seaweed, with polysorbate 80, a synthetic emulsifier, to improve texture and shelf stability in various food applications.
Carrageenan, Ammonium Salt Of
EmulsifierCarrageenan, ammonium salt of is a modified form of carrageenan, a natural polysaccharide extracted from red seaweed. It functions as an emulsifier, stabilizer, and thickening agent in food products, helping maintain texture and prevent ingredient separation.
Carrageenan, Ammonium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, ammonium salt of, with polysorbate 80 is a modified carrageenan emulsifier combining natural seaweed-derived carrageenan with polysorbate 80 to improve texture and stability in food products. It functions as both an emulsifier and thickening agent in various processed foods.
Carrageenan, Calcium Salt Of
EmulsifierCarrageenan, calcium salt of (also called calcium carrageenan) is a natural polysaccharide extracted from red seaweed used as an emulsifier, stabilizer, and thickening agent in food products. It helps maintain texture and prevent ingredient separation in dairy, meat, and beverage applications.
Carrageenan, Calcium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, Calcium Salt Of, With Polysorbate 80 is a complex food additive combining carrageenan (a natural seaweed extract) with calcium salts and polysorbate 80 to function as an emulsifier and stabilizer. It is used in food formulations to improve texture, maintain stability, and prevent separation of ingredients.
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