Tag: Food stabilizer

According to regulatory bodies like the FDA and EFSA, the E401 food additive, also known as sodium alginate, is considered safe for consumption. This additive is derived from brown seaweed and is used as a thickener, stabilizer, and gelling agent in a wide range of food products.

Disodium phosphate dihydrate is a versatile inorganic compound, also known as sodium phosphate dibasic dihydrate, and is widely utilized as an emulsifier, buffering agent, and sequestrant across various industries. Historically, a version of this compound was used in cheese production as early as 1895, showcasing its long history of application in food processing.

According to regulatory bodies like the FDA, E412, or guar gum, is generally considered safe when consumed in the low concentrations typically found in food products. However, as a potent soluble fiber, its use can be associated with several side effects, particularly when consumed in higher doses or by sensitive individuals.

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.

Over 100 million tons of lignin, the second most abundant natural biopolymer, are isolated yearly as waste from the paper and bioethanol industries, prompting its valorization for new applications. This inexpensive and abundant resource is now being extensively explored for its potential in food products and related applications, addressing the growing demand for sustainable materials.

Sodium hexametaphosphate (SHMP), a food additive approved for use by the FDA, is a crucial ingredient found in many commercial ice creams. This versatile compound, also known as E452i, plays a vital role in perfecting the texture and enhancing the stability of frozen desserts.

According to estimates, the average U.S. adult's daily consumption of carrageenan has multiplied significantly over the decades. This common food additive is derived from red seaweed and is a multi-purpose ingredient in a vast range of products, explaining why is carrageenan in so many foods.

Did you know that pectin is a natural dietary fiber found in fruits like apples and citrus peels? The question of whether this common pectin stabilizer is good or bad for you depends on its form, amount, and the overall context within your diet.

Carboxymethyl cellulose, also known as thickener 466, is a water-soluble polymer derived from plant-based cellulose and is used globally as a thickener, stabilizer, and emulsifier in thousands of food products. This additive plays a key role in achieving desirable textures and extending shelf life.

With a versatile HLB range from 3 to 14, poly glycerol ester is used for a wide array of applications as a highly effective non-ionic surfactant and stabilizer in food, cosmetics, and pharmaceuticals. This functionality makes it a cornerstone ingredient for blending oil and water, ensuring product consistency and quality across multiple industries.