Emulsifier Additives

Carrageenan, Potassium Salt Of

Potassium 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.

CAS 64366-24-1View

Carrageenan, Potassium Salt Of, With Polysorbate 80

Carrageenan, 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.

CAS 977089-30-7View

Carrageenan, Sodium Salt Of, With Polysorbate 80

Carrageenan, 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.

CAS 977089-31-8View

Castor Oil (ricinus Communis L.)

Castor 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.

CAS 8001-79-4View

Cellulose, Methyl Ethyl

Methyl 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.

CAS 9004-59-5View

Enzymes, Proteolytic

Proteolytic enzymes are naturally occurring proteins that break down other proteins into smaller components. In food production, they function as processing aids, emulsifiers, and fermentation aids in various applications including baking, brewing, and dairy processing.

CAS 9001-92-7View

Ethyl Alcohol

Ethyl alcohol (ethanol) is a naturally occurring organic compound commonly used in food products as an antimicrobial agent, solvent, and flavor enhancer. It functions to preserve foods, dissolve flavorings and other ingredients, and improve product stability.

CAS 64-17-5View

Furcelleran And Salts Of Furcelleran

Furcelleran and salts of furcelleran are natural polysaccharide-based additives derived from red seaweed that function as emulsifiers, stabilizers, and thickeners in food products. They are used to improve texture, prevent ingredient separation, and maintain product consistency in various food applications.

CAS 977043-65-4View

Furcelleran, Ammonium Salt Of

Furcelleran, ammonium salt of is a natural polysaccharide derived from red seaweed used as an emulsifier, stabilizer, and thickener in food products. It functions similarly to carrageenan and helps maintain texture and consistency in various food applications.

CAS 977089-77-2View

Furcelleran, Calcium Salt Of

Furcelleran, calcium salt of (also known as furcellaran or furcelleran) is a natural polysaccharide extracted from red seaweed that functions as an emulsifier, stabilizer, and thickener in food products. It is chemically similar to carrageenan and is used to improve texture and shelf stability in various processed foods.

CAS 88845-49-2View

Furcelleran, Potassium Salt Of

Furcelleran, potassium salt of is a natural polysaccharide derived from red algae used as an emulsifier, stabilizer, and thickener in food products. It functions similarly to carrageenan and helps maintain texture and consistency in various food applications.

CAS 92880-86-9View

Furcelleran, Sodium Salt Of

Furcelleran, sodium salt of is a natural polysaccharide derived from red seaweed used as an emulsifier, stabilizer, and thickener in food products. It functions similarly to carrageenan and helps maintain texture and consistency in various processed foods.

CAS 92880-87-0View

Glycerin, Synthetic

Synthetic glycerin (also called glycerol) is a clear, viscous liquid used in food manufacturing as an emulsifier, humectant, and thickening agent. It functions to improve texture, retain moisture, and maintain product stability across a wide range of food applications.

CAS 977091-53-4View

Glyceryl Lactooleate

Glyceryl lactooleate is a synthetic emulsifier derived from glycerol and lactic acid, used to improve texture and stability in food products. It functions as an emulsifier salt and formulation aid in various processed foods.

CAS 30283-16-0View

Glyceryl Lactopalmitate

Glyceryl lactopalmitate is a synthetic emulsifier composed of glycerin, lactic acid, and palmitic acid. It is used in food manufacturing to improve texture, stability, and mixing properties of various processed foods.

CAS 1338-09-6View

Glyceryl Monooleate

Glyceryl monooleate (GMO) is a fatty acid ester derived from glycerin and oleic acid, functioning primarily as an emulsifier in food products. It helps blend water and oil-based ingredients while also serving as an anticaking and drying agent in various food formulations.

CAS 25496-72-4View

Glyceryl Monostearate

Glyceryl monostearate (GMS) is an emulsifier derived from glycerin and stearic acid, commonly used in food manufacturing to stabilize mixtures of oil and water. It functions as a texturizer and firming agent in numerous processed foods including baked goods, margarine, and dairy products.

CAS 31566-31-1View

Glyceryl-lacto Esters Of Fatty Acids

Glyceryl-lacto esters of fatty acids are synthetic emulsifiers derived from glycerin, lactic acid, and fatty acids. They are used in food products to stabilize mixtures of oil and water, improving texture and shelf life.

CAS 977051-31-2View

Gum Arabic, Hydrogen Octenylbutane Dioate

Gum Arabic, Hydrogen Octenylbutane Dioate (CAS 455885-22-0) is a synthetic emulsifier and stabilizer used in food products to maintain uniform texture and prevent ingredient separation. It functions as both an emulsifying agent and thickening agent in various processed foods.

CAS 455885-22-0View

Hydroxylated Lecithin

Hydroxylated lecithin is a modified form of lecithin, a naturally-derived emulsifier produced by treating soy or sunflower lecithin with hydrogen. It is widely used in food manufacturing to improve texture, stability, and consistency in products ranging from chocolates to baked goods.

CAS 8029-76-3View

Hydroxypropyl Cellulose

Hydroxypropyl cellulose (HPC) is a chemically modified plant-derived polymer used in food manufacturing as an emulsifier, stabilizer, and thickener. It helps maintain texture and consistency in various processed foods by preventing separation of ingredients.

CAS 9004-64-2View

Lactylated Fatty Acid Esters Of Glycerol And Propylene Glycol

Lactylated Fatty Acid Esters of Glycerol and Propylene Glycol is a synthetic emulsifier composed of fatty acids combined with lactic acid and glycerol or propylene glycol. It functions as a surface-active agent to improve texture and stability in processed foods.

CAS 977050-66-0View

Lactylic Esters Of Fatty Acids

Lactylic esters of fatty acids are synthetic emulsifier compounds that combine lactic acid with fatty acids to create stable mixtures of oil and water-based ingredients in food products. They function as formulation aids and surface-active agents, primarily used in baked goods and processed foods to improve texture and shelf life.

CAS 977050-67-1View

Lecithin, Benzoyl Peroxide Modified