Emulsifier Additives
162 FDA-listed emulsifier substances — safety ratings, regulatory status, adverse event data.
Showing 49–72 of 162 emulsifier additives
Dioctyl Sodium Sulfosuccinate
EmulsifierDioctyl sodium sulfosuccinate is a synthetic surfactant and emulsifier approved by the FDA as Generally Recognized as Safe (GRAS). It functions as a processing aid, emulsifier, and stabilizer in food products, helping to maintain uniform texture and prevent ingredient separation.
Dipotassium Phosphate
EmulsifierDipotassium phosphate is a salt form of phosphoric acid that functions as an emulsifier, pH regulator, and nutrient supplement in food products. It is recognized as Generally Recognized As Safe (GRAS) by the FDA and is widely used in dairy, beverage, and processed food applications.
Enzymes, Proteolytic
EmulsifierProteolytic 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.
Ethyl Alcohol
EmulsifierEthyl 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.
Furcelleran And Salts Of Furcelleran
EmulsifierFurcelleran 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.
Furcelleran, Ammonium Salt Of
EmulsifierFurcelleran, 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.
Furcelleran, Calcium Salt Of
EmulsifierFurcelleran, 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.
Furcelleran, Potassium Salt Of
EmulsifierFurcelleran, 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.
Furcelleran, Sodium Salt Of
EmulsifierFurcelleran, 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.
Ghatti, Gum (anogeissus Latifolia Wall.)
EmulsifierGum ghatti is a natural plant-derived gum extracted from the anogeissus latifolia tree native to India. It functions as an emulsifier, stabilizer, and thickener in food products, helping maintain texture and prevent ingredient separation.
Glycerin
EmulsifierGlycerin (also called glycerol) is a naturally-occurring compound with multiple functional roles in food production, including as an emulsifier, humectant, and sweetener. It is widely used in processed foods to improve texture, retain moisture, and enhance stability.
Glycerin, Synthetic
EmulsifierSynthetic 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.
Glyceryl Lactooleate
EmulsifierGlyceryl 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.
Glyceryl Lactopalmitate
EmulsifierGlyceryl 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.
Glyceryl Monooleate
EmulsifierGlyceryl 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.
Glyceryl Monostearate
EmulsifierGlyceryl 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.
Glyceryl-lacto Esters Of Fatty Acids
EmulsifierGlyceryl-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.
Guar, Gum (cyamopsis Tetragonolobus (l.))
EmulsifierGuar gum is a natural thickening and stabilizing agent derived from guar bean seeds, widely used in food products to improve texture and consistency. The FDA recognizes it as Generally Recognized as Safe (GRAS) with no reported adverse events or recalls associated with its use.
Gum Arabic, Hydrogen Octenylbutane Dioate
EmulsifierGum 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.
Hydroxylated Lecithin
EmulsifierHydroxylated 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.
Hydroxypropyl Cellulose
EmulsifierHydroxypropyl 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.
Hydroxypropyl Methylcellulose
EmulsifierHydroxypropyl methylcellulose (HPMC) is a semi-synthetic polymer derived from cellulose, a natural plant fiber. It functions as a versatile food additive that improves texture, stability, and moisture retention in various processed foods.
Karaya, Gum (sterculia Urens Roxb.)
EmulsifierKaraya gum is a natural polysaccharide derived from the Sterculia urens tree, widely used in food as a stabilizer, thickener, and emulsifier. It helps maintain texture and consistency in various processed foods while being recognized as safe by the FDA.
Lactylated Fatty Acid Esters Of Glycerol And Propylene Glycol
EmulsifierLactylated 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.
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