Food Encyclopedia - EN-SJGLE.COM

Pectin 果胶

# Pectin Ingredients

# Food Additives

# Natural Polysaccharides

# Emulsion Stabilizer

# Food Processing

# Jam Application

Pectin is a kind of natural acid polysaccharide compound which widely exists in the cell wall of higher plants. The main component of pectin is D-galacturonic acid, and the main chain is formed by α-1,4 glycosidic bond. Among them, the international food additive code is INS 440, and the Chinese food additive number is CNS 20.006. As an important food additive, pectin is mainly used as emulsifier, stabilizer and thickener, and is widely used in jam, jelly, dairy products, beverages and other foo

Policies & Regulations · 12 References · 15 Suppliers · 5 Products · 1

Modified Soybean Phospholipid 改性大豆磷脂

# Modified soybean

# phospholipid raw material

# emulsifier function

# food additive

# natural source

# modification process

Modified soybean lecithin (Modified Soybean Phospholipid) is a functional food additive made from natural soybean lecithin by physical, chemical or enzymatic modification process. As an emulsifier with CNS number 10.019, it optimizes the molecular structure through acetylation, hydroxylation, hydrogenation, enzymatic hydrolysis and other processes, increases the HLB value from 3-5 to 4-12 of natural phospholipids, and significantly improves the water solubility, emulsification stability and anti

Policies & Regulations · 5 References · 8 Suppliers · 1

Glycerol 甘油

# Glycerol

# Food Additives

# Humectants

# Emulsifiers

# Safety Assessment

# Global Markets

Glycerol (Glycerol), the scientific name of glycerol, chemical formula C≡H≡O∩, is an important polyol compound. As a food additive, glycerin is assigned INS 422 and CNS number 15.014, and is mainly used as a water retention agent and an emulsifier. Glycerin has hygroscopic, sweet and moisturizing properties, which can extend the shelf life of food, improve texture and enhance taste. In the global food safety regulatory system, glycerin has passed the safety assessment of JECFA, EFSA and FDA, and

Policies & Regulations · 5 References · 8 Suppliers · 4 Products · 1

Polyglycerol Esters of Fatty Acids 聚甘油脂肪酸酯

# Food Additives

# Emulsifiers

# Stabilizers

# Thickeners

# Anti-caking Agents

# Surfactants

Polyglycerol fatty acid ester (Polyglycerol Esters of Fatty Acids,INS 475,CNS 10.022) is a kind of polyhydroxy nonionic surfactant prepared by partial esterification of polymeric glycerol with edible oils and fats or fatty acids, which belongs to emulsifiers, stabilizers, thickeners and anti-caking agents in food additives. Its molecular structure is both hydrophilic and lipophilic. By adjusting the degree of polymerization of polyglycerol, the type of fatty acid and the degree of esterification

Policies & Regulations · 6 References · 7 Suppliers · 1

Succinylated Monoglycerides 琥珀酸单甘油酯

# Food Additives

# Emulsifiers

# Surfactants

# Food Industry

# Food Processing

# Food Stabilization

Monoglyceride succinate (Succinylated Monoglycerides, referred to as SMG) is an important food emulsifier, which belongs to non-ionic surfactant. It is prepared by esterification or transesterification of glycerol, fatty acid and succinic acid. Its Chinese number (CNS) is 10.038, its international code (INS) is 472g, and its CAS number is 977009-45-2. Succinic acid monoglyceride is a light beige to white waxy solid, with good emulsification, wetting, dispersion and dough conditioning functions,

Policies & Regulations · 8 References · 12

Propylene Glycol Esters of Fatty Acids 丙二醇脂肪酸酯

# Emulsifiers

# Food Additives

# Surfactants

# Bakery Products

# Dairy Applications

# Food Stabilizers

Propylene Glycol Esters of Fatty Acids (PGFE) is an important food emulsifier and stabilizer, which belongs to non-ionic surfactants. Its CNS number is 10.020, its international code (INS) is 477, and its EU E code is E477. The material is prepared by esterification or transesterification of 1,2-propanediol and edible fatty acids, and the main component is a mixture of mono-and di-esters. As one of the five types of emulsifiers with large consumption in the world, the global consumption of propy

Policies & Regulations · 10 References · 15

Carrageenan 卡拉胶

# Carrageenan

# Red Algae

# Algal Gum

# Food Additives

# Pharmaceutical Applications

# Cosmetics

Carrageenan (Carrageenan) is a kind of natural linear sulfated polysaccharide extracted from red algae plants (such as Eucheuma, Carrageenan, Chinese fir, etc.), which belongs to one of the world's three major seaweed gum industrial products (the other two are agar and algin). Its main components are potassium, sodium, calcium and ammonium salts of galactose and anhydrogalactose sulfate. Carrageenan has excellent gelation, thickening, stability and emulsification. It is widely used as a food add

Policies & Regulations · 10 References · 15 Suppliers · 10

Mono- and Diglycerides of Fatty Acids 单，双甘油脂肪酸酯

# FattyAcids

# Surfactant

# Emulsifier

# FoodAdditive

# CoatingAgent

# SafeIngredient

Mono- and Diglycerides of Fatty Acids (MDG,INS No. 471, EU E Code E471) is an organic compound prepared by esterification of glycerol and edible fatty acids, which is a nonionic surfactant. As one of the largest emulsifier varieties in the global food industry, it has the dual function of emulsifier and coating agent. In terms of emulsifier function, mono-and di-glycerol fatty acid esters can effectively reduce the interfacial tension between oil and water, so that the immiscible oil phase and w

Policies & Regulations · 15 References · 15

Ammonium Phospholipid 铵磷脂

# Emulsifiers

# Food Additives

# Phosphatidic Acid

# Chocolate Products

# Edible Fats

# Food Industry

Ammonium phospholipid (Ammonium Phosphatide,INS 442,E 442) is an important food emulsifier, international number CNS 10.033. Its essence is a mixture of ammonium salts of phosphatidic acid, mainly from edible fat (usually partially hydrogenated rapeseed oil) by glycerolysis, phosphorylation and neutralization with ammonia. Ammonium phospholipids are fat-like semi-solid and have unique molecular structure characteristics-one or more glyceride groups can be attached to the phosphorus atom, and two

Policies & Regulations · 10 References · 10