Emulsifier Additives
162 FDA-listed emulsifier substances — safety ratings, regulatory status, adverse event data.
Showing 97–120 of 162 emulsifier additives
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
EmulsifierPectin is a naturally occurring polysaccharide extracted primarily from citrus fruits and apples that functions as a gelling, thickening, and stabilizing agent in food products. It is widely used in jams, jellies, beverages, and other foods to improve texture and shelf stability, and has been designated as Generally Recognized As Safe (GRAS) by the FDA.
Pectin, Amidated
EmulsifierAmidated pectin is a modified form of pectin derived from plant cell walls, chemically altered to improve its functional properties in food applications. It serves as an emulsifier, stabilizer, and thickening agent in various processed foods, helping maintain texture and consistency.
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.
Polyglycerol Esters Of Fatty Acids
EmulsifierPolyglycerol esters of fatty acids are synthetic emulsifiers derived from glycerol and fatty acids, widely used in food manufacturing to blend oil and water-based ingredients. These versatile additives help stabilize, thicken, and improve the texture of processed foods while maintaining product shelf stability.
Polysorbate 20
EmulsifierPolysorbate 20 is a synthetic emulsifier derived from sorbitol and fatty acids, commonly used in food and cosmetic products to blend oil and water-based ingredients. It functions as a stabilizer, thickener, and surface-active agent in various processed foods and beverages.
Polysorbate 60
EmulsifierPolysorbate 60 is a synthetic emulsifier derived from sorbitol and oleic acid, commonly used in food and cosmetic products to help mix ingredients that don't naturally combine. It functions as a stabilizer and thickening agent in various processed foods and industrial applications.
Polysorbate 65
EmulsifierPolysorbate 65 is a nonionic surfactant derived from sorbitan and polyethylene glycol, used as an emulsifier and stabilizer in food products. It helps blend oil and water-based ingredients and maintain product texture and consistency.
Potassium Acid Pyrophosphate
EmulsifierPotassium acid pyrophosphate (KAPP) is an inorganic salt used as an emulsifier and texturizer in food products. It helps maintain product stability and improve texture in various processed foods including baked goods and seafood products.
Potassium Acid Tartrate
EmulsifierPotassium acid tartrate (potassium bitartrate) is a naturally derived salt compound used in food as an emulsifier, pH control agent, and nutrient supplement. It is commonly found in baking products, wines, and cream of tartar formulations.
Potassium Caprate
EmulsifierPotassium caprate is a potassium salt of capric acid (a saturated medium-chain fatty acid) used as an emulsifier, anticaking agent, and release agent in food manufacturing. It helps improve texture, flow properties, and product stability in various food applications.
Potassium Caprylate
EmulsifierPotassium caprylate is a potassium salt of caprylic acid (an 8-carbon saturated fatty acid) used in food processing as an emulsifier, anticaking agent, and release agent. It helps maintain product consistency and prevent clumping in various food applications.
Potassium Citrate
EmulsifierPotassium citrate (CAS 6100-05-6) is a salt of citric acid commonly used in food as an emulsifier, pH control agent, and nutrient supplement. It helps stabilize food products, maintain acidity levels, and enhance flavor while providing dietary potassium.
Potassium Laurate
EmulsifierPotassium laurate is a potassium salt of lauric acid, a saturated fatty acid with 12 carbon atoms. It functions as an emulsifier, anticaking agent, and lubricant in food products, helping to improve texture and prevent clumping in dry ingredients.
Potassium Myristate
EmulsifierPotassium myristate is a potassium salt of myristic acid, a saturated fatty acid. It functions as an emulsifier, anticaking agent, and lubricant in food applications to improve texture and prevent clumping.
Potassium Oleate
EmulsifierPotassium oleate is a potassium salt of oleic acid, a naturally occurring fatty acid. It functions as an emulsifier, stabilizer, and antimicrobial agent in food formulations, helping to blend ingredients that don't naturally mix and extend shelf life.
Potassium Palmitate
EmulsifierPotassium palmitate is a salt form of palmitic acid that functions as an emulsifier and anti-caking agent in food products. It helps maintain texture and prevent clumping in dry food formulations while improving mixing properties in emulsified products.
Potassium Pectinate
EmulsifierPotassium pectinate is a salt derivative of pectin, a naturally occurring polysaccharide found in plant cell walls. It functions as an emulsifier, stabilizer, and thickening agent in food products, helping maintain texture and prevent ingredient separation.
Potassium Permanganate
EmulsifierPotassium permanganate (CAS 7722-64-7) is a potassium salt of permanganic acid used in food processing as an anticaking agent, free-flow agent, and formulation aid. It functions to prevent caking in powdered foods and improve product flow characteristics.
Potassium Phosphate, Tribasic
EmulsifierPotassium phosphate, tribasic (also known as tripotassium phosphate) is an inorganic salt used in food processing as an emulsifier, pH control agent, and stabilizer. It helps maintain texture and consistency in processed foods while regulating acidity levels.
Potassium Polymetaphosphate
EmulsifierPotassium polymetaphosphate is a food additive composed of chains of phosphate groups bonded with potassium. It functions as an emulsifier and humectant, helping to maintain moisture and improve texture stability in processed foods.
Potassium Pyrophosphate
EmulsifierPotassium pyrophosphate is an inorganic salt used as an emulsifier and texturizer in food products. It helps maintain product stability and texture by preventing ingredient separation and controlling moisture content.
Potassium Salts Of Fatty Acids
EmulsifierPotassium salts of fatty acids are emulsifiers and anti-caking agents derived from the potassium salts of long-chain fatty acids. They are used in food manufacturing to improve texture, prevent clumping, and stabilize emulsions in various processed foods.
Propylene Glycol
EmulsifierPropylene glycol (CAS 57-55-6) is a synthetic organic compound widely used in food as an emulsifier, humectant, and solvent. It serves multiple functions including moisture retention, texture improvement, and antimicrobial preservation in various processed foods and beverages.
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