Glycerol Topic - Related Articles

E422 - Glycerol

E422 - Glycerol

Characteristics: Glycerol is a stabilizer that is used to maintain and increase the viscosity and consistency of food products. It is used as an emulsifier, with the help of which we are

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E1517, E1518 - Glycerol Acetates

E1517, E1518 - Glycerol Acetates

Additive E 1517 is a clear, colorless, hygroscopic, oily liquid with the smell of fat, which is used to dissolve, dilute or disperse. The additive E 1518 (triacetin) is a colorless, oily liquid with a slight odor of fat, which is used as

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E478 - Esters Of Lactylated Fatty Acids With Glycerol And Propylene Glycol

E478 - Esters Of Lactylated Fatty Acids With Glycerol And Propylene Glycol

Characteristics: Esters of lactylated fatty acids are stabilizers that preserve viscosity and improve the consistency of food products. The additive refers to the substances that dais

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