Stabilizer Additives

Albumin is a naturally-occurring protein derived primarily from egg whites or blood plasma that functions as a stabilizer, thickener, and texturizing agent in food products. It is FDA GRAS (Generally Recognized As Safe) and serves multiple technological functions including firming, formulation aid, and nutrient supplementation in various food applications.

CAS 977005-72-3View

Calcium Oleate

Calcium oleate is an inorganic salt derived from oleic acid and calcium, functioning as a stabilizer and thickening agent in food products. It helps maintain consistency and prevent separation in various food formulations.

CAS 142-17-6View

Chymosin Preparation, Aspergillus Niger Var. Awamori

Chymosin Preparation, Aspergillus Niger Var. Awamori is an enzyme derived from the fungus Aspergillus niger that functions as a processing aid and stabilizer in food manufacturing. It is primarily used in cheese production and other fermentation processes to aid in protein coagulation and texture development.

CAS 977165-51-7View

Chymosin Preparation, Escherichia Coli K-12

Chymosin Preparation from Escherichia coli K-12 is a genetically engineered enzyme used as a processing aid and stabilizer in food production. It is primarily utilized in cheese manufacturing as a milk-clotting agent, serving as a biotechnological alternative to animal-derived rennet.

CAS 977165-50-6View

Curdlan

Curdlan is a natural polysaccharide produced by bacterial fermentation that functions as a stabilizer, thickener, and texturizer in food products. It is used to improve texture and maintain consistency in various food applications, though it is not currently approved as a food additive in the United States.

CAS 54724-00-4View

Disodium Citrate

Disodium Citrate is a disodium salt of citric acid, commonly used in the food industry as a stabilizer and thickener. Its primary function is to maintain the desired texture and consistency of food products, as well as to regulate pH and act as an emulsifying agent.

CAS 144-33-2View

Edta, Disodium Iron

Disodium iron EDTA is a chelate compound that binds iron to improve stability and prevent oxidation in food products. It functions as a sequestrant and stabilizer, commonly used in fortified foods and beverages to enhance shelf life while delivering bioavailable iron.

CAS 14729-89-6View

Ethylene Oxide Polymer

Ethylene Oxide Polymer (CAS 9002-90-8) refers to a broad class of synthetic polymers formed from ethylene oxide monomers, with Polyethylene Glycols (PEGs) being the most common food-relevant examples. These polymers are primarily used in food as stabilizers or thickeners, contributing to product texture, consistency, and shelf-life.

CAS 9002-90-8View

Caution

Ethylene Oxide/propylene Oxide Copolymer

Ethylene Oxide/propylene Oxide Copolymer (CAS 9003-11-6) is a synthetic polymer functioning as a stabilizer, thickener, drying agent, and surface-active agent in various applications. In food contexts, it can act as a dough strengthener or emulsifier, improving texture and stability. While possessing these functional properties, it is not currently listed as Generally Recognized as Safe (GRAS) by the U.S. FDA for food use.

CAS 9003-11-6View

Ethylene Oxide/propylene Oxide Copolymer (avg M W 14,000)

Ethylene Oxide/Propylene Oxide Copolymer (avg M W 14,000) is a synthetic polymer functioning as a multifaceted food additive, primarily categorized as a stabilizer. It is utilized in food processing for its properties as a dough strengthener, leavening agent, processing aid, thickener, and surface-active agent to improve product texture, stability, and manufacturing efficiency.

CAS 977057-87-6View

Ethylene Oxide/propylene Oxide Copolymer (avg M W 3,500-4,125)

Ethylene Oxide/propylene Oxide Copolymer (avg M W 3,500-4,125) is a synthetic polymer used in food primarily as a stabilizer. It also functions as a dough strengthener, leavening agent, processing aid, thickener, and surface-active agent to influence texture, stability, and processing characteristics. This additive has not received FDA GRAS (Generally Recognized As Safe) status for food use.

CAS 977057-83-2View

Ethylene Oxide/propylene Oxide Copolymer (avg M W 9,760 - 13,200)

Ethylene Oxide/Propylene Oxide Copolymer (avg M W 9,760 - 13,200) is a synthetic polymer used in food products as a multi-functional additive. It primarily acts as a stabilizer, dough strengthener, processing aid, and surface-active agent. Its varied functions contribute to improving the texture, consistency, and processing characteristics of various food items.

CAS 977057-91-2View

Ethylene Oxide/propylene Oxide Copolymer (min Avg M W 1,900)

Ethylene Oxide/propylene Oxide Copolymer (min Avg M W 1,900) is a synthetic polymer primarily utilized in food applications for its surface-active properties. It functions as a stabilizer, dough strengthener, leavening agent, processing aid, thickener, and surface-active agent. Its role is to enhance food texture, stability, and processing efficiency in various products.

CAS 977057-63-8View

Gellan Gum

Gellan gum is a polysaccharide produced by bacterial fermentation used as a stabilizer and thickener in food products. It creates gel-like textures and prevents ingredient separation in beverages, dairy products, and other foods.

CAS 71010-52-1View

Invertase From Saccharomyces Cerevisiae

Invertase from Saccharomyces cerevisiae is an enzyme derived from baker's yeast that catalyzes the breakdown of sucrose into glucose and fructose. It functions as a processing aid and stabilizer in food manufacturing, particularly in confectionery and beverage production.

CAS 977122-97-6View

Mineral Oil, White

White mineral oil is a highly refined petroleum product used in food processing as a lubricant, release agent, and stabilizer. It functions to prevent sticking, maintain texture, and facilitate manufacturing processes in various food applications.

CAS 8012-95-1View

Phenyl Salicylate