Emulsifier Additives
67 FDA-listed emulsifier substances — safety ratings, regulatory status, adverse event data.
Showing 49–67 of 67 emulsifier additives
Lecithin, Enzyme-modified
EmulsifierEnzyme-modified lecithin is a processed emulsifier derived from natural lecithin sources like soybeans or eggs, treated with enzymes to enhance its emulsifying properties. It is used in food manufacturing to help blend and stabilize ingredients that don't naturally mix, such as oil and water.
Magnesium Caprate
EmulsifierMagnesium caprate is a salt formed from magnesium and capric acid (a medium-chain fatty acid). It functions as an emulsifier, anticaking agent, and lubricant in food products, helping to improve texture and prevent clumping in powdered or granulated foods.
Magnesium Caprylate
EmulsifierMagnesium caprylate is a magnesium salt of caprylic acid used in food manufacturing as an anticaking agent, emulsifier, and lubricant. It helps maintain product flow and texture in powdered and processed foods.
Magnesium Laurate
EmulsifierMagnesium laurate is a magnesium salt of lauric acid used primarily as an emulsifier, anti-caking agent, and release agent in food manufacturing. It helps prevent clumping in powdered products and maintains texture stability in various formulations.
Magnesium Myristate
EmulsifierMagnesium myristate is a salt of myristic acid and magnesium used in food manufacturing as an anticaking agent, emulsifier, and lubricant. It helps prevent clumping in powdered ingredients and improves flow properties in various food products.
Magnesium Oleate
EmulsifierMagnesium oleate is a salt compound derived from oleic acid and magnesium, functioning primarily as an anti-caking agent and emulsifier in food products. It helps prevent clumping in powdered foods and improves texture and stability in various formulations.
Magnesium Palmitate
EmulsifierMagnesium palmitate is a magnesium salt of palmitic acid used primarily as an anti-caking agent, emulsifier, and release agent in food products. It helps prevent clumping in powdered ingredients and improves flow properties in dry food applications.
Magnesium Salts Of Fatty Acids
EmulsifierMagnesium salts of fatty acids are compounds formed by combining magnesium with naturally-derived fatty acids. They function as emulsifiers, anticaking agents, and release agents in food products to improve texture, flow, and processing characteristics.
Mono- And Diglycerides
EmulsifierMono- and diglycerides are food emulsifiers derived from fats and oils that help blend water and oil-based ingredients. They are widely used in baked goods, margarines, and processed foods to improve texture and shelf life.
Mono- And Diglycerides, Acetic Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides with acetic acid esters and their sodium/calcium salts are emulsifier compounds used to blend oil and water-based ingredients in processed foods. These additives help maintain product stability and texture in various food applications.
Mono- And Diglycerides, Acetyltartaric Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides acetyltartaric acid esters with sodium and calcium salts is a complex emulsifier and texturizer that helps blend oil and water-based ingredients in food products. It functions to improve texture, stability, and shelf life in various processed foods.
Mono- And Diglycerides, Citric Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides citric acid esters and sodium and calcium salts are complex emulsifier compounds that help blend oil and water-based ingredients in food products. These additives are primarily used in processed foods to improve texture, stability, and shelf life.
Mono- And Diglycerides, Diacetyltartaric Acid Esters
EmulsifierMono- and diglycerides, diacetyltartaric acid esters (DATEM) is an emulsifier composed of glycerides modified with diacetyltartaric acid. It is widely used in baked goods, margarines, and processed foods to improve texture, stability, and shelf life by helping mix oil and water-based ingredients.
Mono- And Diglycerides, Ethoxylated
EmulsifierMono- and diglycerides, ethoxylated (also known as polysorbate-type emulsifiers) are synthetic compounds created by chemically modifying mono- and diglycerides with ethylene oxide. They function as emulsifiers and dough strengtheners in baked goods and processed foods, helping to blend incompatible ingredients and improve texture.
Mono- And Diglycerides, Lactic Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides with lactic acid esters and their sodium and calcium salts form a class of emulsifiers used to blend ingredients that don't naturally mix, such as oil and water. These compounds are commonly used in baked goods, dairy products, and processed foods to improve texture and shelf stability.
Mono- And Diglycerides, Monosodium Phosphate Derivatives
EmulsifierMono- and diglycerides monosodium phosphate derivatives are synthetic emulsifiers used to stabilize and blend ingredients that don't naturally mix well. These compounds function as emulsifiers, leavening agents, and lubricants in processed foods.
Monoglyceride Citrate
EmulsifierMonoglyceride citrate is a synthetic compound combining monoglycerides with citric acid, functioning as an emulsifier, antioxidant, and sequestrant in food products. It helps stabilize oil-water mixtures while preventing oxidation and metal ion interactions in processed foods.
Oat Gum
EmulsifierOat gum is a natural polysaccharide derived from oat bran that functions as an emulsifier in food products. It helps stabilize mixtures of oil and water, improving texture and shelf life in various processed foods.
Pectin, Modified
EmulsifierModified pectin is a chemically altered form of pectin, a naturally occurring polysaccharide derived from plant cell walls. It functions as an emulsifier, stabilizer, and thickening agent in various food products, helping to improve texture and prevent ingredient separation.
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