Emulsifier Additives
162 FDA-listed emulsifier substances — safety ratings, regulatory status, adverse event data.
Showing 25–48 of 162 emulsifier additives
Calcium Phosphate, Dibasic
EmulsifierCalcium phosphate, dibasic (CAS 7757-93-9) is an inorganic salt commonly used in food manufacturing as an emulsifier, anticaking agent, and nutrient supplement. It serves multiple functional roles including dough strengthening, leavening, and pH control in various food products.
Calcium Phosphate, Tribasic
EmulsifierCalcium phosphate, tribasic (also known as tricalcium phosphate) is an inorganic salt that functions as an emulsifier, anti-caking agent, and nutrient supplement in food products. It is widely used in powdered foods, dairy products, and fortified items to improve texture, prevent clumping, and enhance nutritional value.
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 Stearate
EmulsifierCalcium stearate is a salt derived from stearic acid and calcium, functioning primarily as an anticaking agent and emulsifier in food products. It prevents clumping in powdered ingredients and helps maintain uniform texture and stability in various food formulations.
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 Cellulose
EmulsifierCarboxymethyl cellulose (CMC) is a cellulose-derived polymer widely used in food as a thickener, stabilizer, and emulsifier. It functions to improve texture, prevent separation, and maintain consistency in various processed foods and beverages.
Carboxymethyl Cellulose, Sodium Salt
EmulsifierSodium carboxymethyl cellulose (CMC) is a cellulose derivative widely used in food manufacturing as a thickener, stabilizer, and emulsifier. It helps improve texture, prevent ingredient separation, and maintain product consistency in various processed foods.
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
EmulsifierCarrageenan is a natural polysaccharide extracted from red seaweed that functions primarily as a thickener, stabilizer, and emulsifier in food products. It is widely used in dairy, meat, and plant-based foods to improve texture and prevent separation of ingredients.
Carrageenan And Salts Of Carrageenan
EmulsifierCarrageenan and salts of carrageenan are natural polysaccharides extracted from red seaweed, widely used in food production as emulsifiers, stabilizers, and thickeners. These additives help maintain texture and consistency in dairy products, beverages, and 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.
Carrageenan, Potassium Salt Of
EmulsifierPotassium carrageenan is a natural thickening and stabilizing agent derived from red seaweed. It is widely used in food products to improve texture, maintain consistency, and prevent ingredient separation in dairy, meat, and beverage applications.
Carrageenan, Potassium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, Potassium Salt Of, With Polysorbate 80 is a combination food additive that pairs carrageenan (a natural thickening agent derived from red seaweed) with polysorbate 80 (an emulsifier) to stabilize and improve texture in food products. This combination is used primarily in dairy, beverage, and processed food applications to prevent ingredient separation and maintain consistent product quality.
Carrageenan, Sodium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, sodium salt of, with polysorbate 80 is a modified carrageenan compound combining the natural seaweed extract carrageenan with polysorbate 80 to enhance emulsifying and stabilizing properties. It is used in food products to improve texture, prevent separation, and maintain consistency in various formulations.
Casein
EmulsifierCasein is a milk protein derived from cow's milk that functions as an emulsifier, stabilizer, and texturizer in food products. It is widely used in dairy and non-dairy applications to improve texture, consistency, and nutritional content, and is recognized as safe by the FDA.
Castor Oil (ricinus Communis L.)
EmulsifierCastor oil is a plant-derived oil extracted from Ricinus communis seeds, used in food manufacturing as an emulsifier, lubricant, and release agent. It performs multiple functional roles including reducing caking, enhancing flavors, and improving product texture in various food applications.
Cellulose Acetate
EmulsifierCellulose acetate is a semi-synthetic polymer derived from cellulose that functions as an emulsifier and stabilizer in food products. It helps maintain uniform texture and prevent separation in processed foods by creating stable emulsions.
Cellulose, Methyl
EmulsifierMethyl cellulose is a semi-synthetic polymer derived from cellulose that functions as an emulsifier, stabilizer, and thickener in food products. It is widely used in processed foods to improve texture, prevent separation, and enhance mouthfeel without significantly affecting flavor.
Cellulose, Methyl Ethyl
EmulsifierMethyl Ethyl Cellulose (MEC) is a semi-synthetic cellulose derivative used as an emulsifier and propellant in food products. It functions to stabilize mixtures of ingredients that would otherwise separate, such as oils and water-based components.
Desoxycholic Acid
EmulsifierDesoxycholic acid (deoxycholic acid) is a naturally occurring bile acid that functions as an emulsifier in food products. It is not currently approved by the FDA as a food additive, though it has no recorded adverse events or recalls in the food safety database.
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