Food Additive Database

Oat Gum

Oat 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.

CAS 73020-09-4View

Pectin

Pectin 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.

CAS 9000-69-5View

Pectin, Amidated

Amidated 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.

CAS 56645-02-4View

Pectin, Modified

Modified 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.

CAS 977091-87-4View

Polyglycerol Esters Of Fatty Acids

Polyglycerol 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.

CAS 977050-69-3View

Polysorbate 20

Polysorbate 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.

CAS 9005-64-5View

Caution

Polysorbate 60

Polysorbate 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.

CAS 9005-67-8View

Polysorbate 65

Polysorbate 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.

CAS 9005-71-4View

Potassium Acid Pyrophosphate

Potassium 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.

CAS 14691-84-0View

Potassium Acid Tartrate

Potassium 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.

CAS 868-14-4View

Potassium Caprate

Potassium 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.

CAS 13040-18-1View

Potassium Caprylate

Potassium 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.

CAS 764-71-6View

Potassium Citrate

Potassium 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.

CAS 6100-05-6View

Potassium Laurate

Potassium 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.

CAS 10124-65-9View

Potassium Myristate

Potassium 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.

CAS 13429-27-1View

Potassium Oleate

Potassium 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.

CAS 143-18-0View

Potassium Palmitate

Potassium 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.

CAS 2624-31-9View

Potassium Pectinate

Potassium 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.

CAS 65028-59-3View

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Potassium Permanganate

Potassium 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.

CAS 7722-64-7View

Potassium Phosphate, Tribasic

Potassium 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.

CAS 7778-53-2View

Potassium Polymetaphosphate

Potassium 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.

CAS 7790-53-6View

Potassium Pyrophosphate

Potassium 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.

CAS 7320-34-5View

Potassium Salts Of Fatty Acids

Potassium 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.

CAS 8046-74-0View

Propylene Glycol