Tag: Food emulsifier

Modified starches date back to the 19th century, marking a significant evolution in food science. Hydroxypropyl distarch phosphate, or E1442, is one such modern innovation, with its origin tracing back to common plant starches that are treated with specific chemical agents to produce a versatile food additive. This modification transforms the native starch, giving it superior properties for use in a wide range of food products.

Egg yolk is one of the most concentrated natural sources of lecithin, with phospholipids making up a significant portion of its lipid content. Extracting this valuable compound, lecithin, from eggs can be achieved through various methods, though some require complex laboratory procedures. This guide provides a detailed look at the process and practical considerations for obtaining lecithin from eggs at home.

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.

According to the Australasian Society of Clinical Immunology and Allergy (ASCIA), soy lecithin is listed as additive number 322, a common and safe ingredient in many processed foods. This naturally occurring phospholipid mixture is used widely for its emulsifying properties, yet its various identification numbers can be confusing for consumers and professionals alike. Understanding what is the number for soy lecithin involves recognizing different regulatory and chemical codes used globally.

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 a study published in the National Institutes of Health, the emulsifier Sodium Stearoyl-2-Lactylate (E481) was found in 37% of breads surveyed in Israel, highlighting its common use in the food industry. But what is 481 in bread, and why is this additive so prevalent in commercial baking?

While most commercially produced E481 (Sodium Stearoyl Lactylate or SSL) is derived from plant sources, its vegetarian status is not guaranteed and requires careful verification. The source of its component, stearic acid, can be either animal or vegetable, making it a tricky additive for strict vegetarians. This guide will help you understand how to navigate this ambiguity.

Over 90% of commercially produced bread in the US and Europe contains emulsifiers like DATEM, or E472e, to improve volume and texture. Despite its widespread use in processed foods, DATEM has faced scrutiny, leading many to question if it poses any harm to human health.

Lecithin was first isolated from egg yolks in 1846 by French chemist Théodore Gobley, and the name itself comes from the ancient Greek word for egg yolk, 'lekithos'. So, do eggs contain lecithin? The answer is a definitive yes, but its presence is concentrated in a specific part of the egg and offers a variety of health benefits.