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Home > Food Additives > Emulsifier (Find 24 items)

Emulsifier

Dodecanamide

(1120-16-7)
Organic synthesis intermediate. Used in the preparation of fabric waterproofing agent and other organic synthesis, as a perfume.

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Polyethylene glycol monooleate

(9004-96-0)
Pegosperse(R) 400 MO is a mid-range HLB, surface active agent suggested for use in animal feed (emulsifier), cosmetics (emulsifier), textile chemicals (emulsifier, lubricant, softener, scouring agent), coatings (emulsifier) and industrial degreasers.

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Sodium caseinate

(9005-46-3)
Sodium caseinate is a dairy protein widely used in the food industry as an emulsifier, thickener and stabilizer. It is also used in sports nutrition products and medical foods to provide a high-quality protein source.

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Calcium stearoyl-2-lactylate

(5793-94-2)
Dough conditioner; stabilizer; emulsifier; foaming agent. Mainly used as a bread quality improver, the addition amount is 0.5% of wheat flour, which can improve the kneading resistance of the dough and increase the softness of the bread. The maximum dosage for dry protein foaming agent is 0.5%, and the dosage for liquid and frozen protein is less than 0.05%. Only used for bread in Japan. EEC stipulates that it can be used for dry granules of soup. As a W/O food emulsifier, it can be combined wit

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Sodium stearoyl lactylate

(25383-99-7)
As a W/O food emulsifier, it can be combined with gluten in wheat flour, increasing the stability and elasticity of gluten, making the dough fluffy and soft, and not easy to age. According to my country~"s regulations, it can be used for pastries and bread, with a maximum usage of 2.0g/kg.

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Hexadecanamide

(629-54-9)
ChEBI: A fatty amide that is the carboxamide derived from palmitic acid.

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Food emulsifier: A food additive that can significantly reduce the interfacial tension between oil and water after being added to food, so that incompatible oil (hydrophobic substance) and water (hydrophilic substance) form a stable emulsion. The classification of food emulsifiers is generally divided by the structure of hydrophilic groups, that is, according to the type of ions: ionic emulsifiers and nonionic emulsifiers. There are also classifications based on the relative strength of the emulsifier's hydrophilicity and lipophilicity, with (O / W) emulsifiers and lipophilic emulsifiers. "Emulsifier" on ECHEMI mainly supplies raw materials for food emulsifiers.
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