Sucrose
Used As A Preservative In Canning, Fruit Preservation And In Meat Curing. E 473
Tween (Polysorbate 80)
Used In The Food Industry To Emulsify Salad Dressings And Chocolates. E433
Span (Sorbitan Monostearate)
Used As An Emulsifier To Keep Water And Oils Mixed. E 491
Ssl (Sodium Stearoyl Lactylate )
Used To Improve The Mix Tolerance And Volume Of Processed Foods. E 481
Calcium Stearoyl Lactylate
It Is A Versatile Food Additive Widely Used In Foods And Yeast-Leavened Baked Goods. E482
Glycerin
Used As Filler In Commercially Prepared Low-Fat Foods (E.G., Cookies), And As A Thickening Agent In Liqueurs. E422
Lecithin
Used As An Emulsifier, Or Lubricant, When Added To Food, But Also Has Uses As An Antioxidant And Flavor Protector. E322
Monoglyceride Ester
It Is Added To Packaged And Frozen Foods To Improve Texture And Stability, Prevent Oil From Separating, And Extend Shelf Life. E 472
Polyglycerol Esters Of Fatty Acids(Pge)
Emulsifiers And Stabilisers In Bakery Products
Polyglycerol Polyricinoleate (Pgpr)
It Is An Ingredient Commonly Used As A Water-In-Oil Type (W/O) Emulsifier In Chocolate And Chocolate-Type Confectionary To Reduce The Viscosity In Production. E476
