Category: Emulsifiers

Over 90% of lecithin used commercially is sourced from soybeans, making it a prevalent ingredient. The primary difference between lecithin and hydrogenated lecithin lies in a chemical modification that affects stability, function, and applications in food, cosmetics, and pharmaceuticals.

Sunflower lecithin, a versatile emulsifier derived from sunflower seeds, is widely used in food, supplements, and cosmetics. Its functionality, however, differs significantly depending on whether it is in liquid or powdered form, with each best suited for different applications and mixing conditions.

Lecithin is a powerful natural emulsifier, with studies confirming its ability to bind ingredients that would normally separate, like oil and water. Knowing how to use liquid lecithin is key to achieving consistent, professional-quality results in a wide array of cooking and baking applications, from fluffy bread to silky sauces.

Despite being derived from plant-based components, sorbitan tristearate is not considered a natural ingredient but is instead classified as semi-synthetic. This widely used emulsifier, also known as E492, helps to blend oil and water, and is created through a chemical reaction involving sorbitol and stearic acid. Its classification is important for consumers concerned with ingredient processing and sourcing.

Propylene glycol esters of fatty acids (PGEs) are versatile food emulsifiers, also known as E477, that play a crucial role in creating smooth textures and preventing ingredient separation in a wide array of products. These compounds are formed from the reaction of propylene glycol with fatty acids derived from edible oils and fats, offering unique functional properties in both the food and cosmetic industries.

INS 471, commonly known as mono- and diglycerides of fatty acids, is a ubiquitous food emulsifier found in many processed foods, from baked goods to ice cream. Composed of glycerol and fatty acids, the specific sources of INS 471 can be either plant-based or animal-derived, a fact that is often not indicated on a product's ingredient list.

According to regulatory bodies like the FDA and EFSA, INS 477 is a safe food emulsifier when consumed in regulated amounts. Known also as Propylene Glycol Esters of Fatty Acids (PGMS) or E477, this additive is used to improve the texture, stability, and shelf life of a wide array of food products.

According to the U.S. Food and Drug Administration (FDA), polysorbate 60 is categorized as "generally regarded as safe" (GRAS) for use as a food additive. This versatile emulsifier, however, is not always labeled by its most common name, and knowing its other aliases is essential for consumers and industry professionals alike.

As one of the most widely used emulsifiers in processed foods, the European food additive E471 is found in countless products from baked goods to ice cream. So, what is E471 in food made of, and why is knowing its source so critical for consumers with specific dietary requirements, including vegan or halal diets?

Emulsifier 475, known scientifically as polyglycerol esters of fatty acids (PGEs), is a food additive created through a chemical process involving polyglycerol and fatty acids. This article details what is emulsifier 475 made of and explores the various sources and applications of this ingredient in the food industry.