Nutrients Topic - Related Articles - Page 41
E310 - Propyl Gallate
Characteristics: The food supplement E 310 belongs to the group of antioxidants or acidity regulators. It is a complex ester of gallic acid (propyl ester of gallic acid), which
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E213 - Calcium Benzoate
Characteristics: Calcium benzoate is a preservative that prolongs the shelf life of food products, protecting them from infection with bacteria, viruses, yeast. From a chemical point of view, E 213 is k
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E452 - Polyphosphate (Polyphosphates)
Characteristics: Polyphosphates are a special type of additives that are used to form and preserve the texture and shape of products. Refer to the active substances used to mix
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E450 - Дифосфати (Diphosphates)
Characteristics: Diphosphates are stabilizers that are used to preserve the viscosity and consistency of food products, refer to esters and salts of pyrophosphoric acid. Pyro
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E942 - Nitrous Oxide
Characteristic: Nitric oxide is a non-flammable colorless gas with a pleasant sweet taste and smell. In laboratory conditions, the additive E 942 is obtained by heating ammonium nitrate or nitric acid with
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E440 (b) - Amidated Pectin
Amidated pectin - E440 (b) is a modified form of pectin. Amidated pectin gels are thermoreversible. They can be heated and re-cured after cooling, while ordinary pectin gels remain liquid after heating.
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E528 - Magnesium Hydroxide
Characteristics: Magnesium hydroxide refers to substances used as food additives, belongs to the emulsifiers. The main purpose of E 528 is to regulate acidity and to be stable
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E476 - Polyglycerol Polyricinoleate
Characteristic: The additive refers to the stabilizers used to maintain the viscosity and improve the consistency of food products. It is considered harmless and is approved for use
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E153 - Vegetable Carbon
The additive E 153 (charcoal) has a natural origin and has a very low level of danger. Charcoal is a fossil organic substance that is formed under the soil by ancient plants. Sometimes, in x
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E235 - Natamycin
Characteristics: The food supplement E235 (natamycin or pimaricin) is a strain that is obtained artificially by fermentation of Streptomyces natalensis bacteria. The preservative is slightly soluble in
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