Food


Sr No.

CHEMICAL NAME

E No.

APPLICATIONS

1

POE (8) Stearate

E 430
  • Emulsifier in dough preparation for Breads & Biscuits.
  • Provide uniform texture to Breads.
  • Improves palatability and softening of Breads by retarding the hardening of crumbs.
  • Delays staling of breads.
  • Emulsifier for Ice Creams, homogenised Milk.
  • Prevents blooming (discoloration) of Chocolates during storage.

2

POE (40) Stearate

E 431
  • Emulsifier in dough preparation for Breads & Biscuits.
  • Provide uniform texture to Breads.
  • Improves palatability and softening of Breads by retarding the hardening of crumbs.
  • Delays staling of breads.
  • Emulsifier for Ice Creams, homogenised Milk.
  • Prevents blooming (discoloration) of Chocolates during storage.
  • Used in Caramels and Toffees to control stickiness of the surface.
  • Used along with silicon dioxide as antifoam in Wine production.

3

Polysorbate 20

E 432
  • Flavour solubiliser.
  • Used in mouth mint drops, ice creams etc.

4

Polysorbate 80

E 433
  • Emulsifer for margarines, mayonnaise, bakery fats, cocobutter substitutes.
  • Solubiliser for Flavours, Vitamins and Oleoresins.
  • Used in Frozen Desserts as stabiliser.
  • Makes Ice Creams smoother and easier to handle by increasing its resistance to melting.

5

Polysorbate 40

E 434
  • Emulsifer for Dairy products.

6

Polysorbate 60

E 435
  • Emulsifer for margarines, mayonnaise, bakery fats, cocobutter substitutes.
  • Used in Cake mix, Cake icings,  Ice Creams

7

Polysorbate 65

E 436
  • Used in Frozen Desserts as stabiliser.

8

Glyceryl Mono Stearate

E 471
  • Emulsifer and Stabiliser for Bakery products, Whipped Cream, Coffee Creamer, Vegetable Imitation Cream.
  • Used in Ice Creams as an emulsifer, also gives body and smooth texture to ice creams.
  • In Dough preparation, forms a complex with protein & starch, and prevents recrystallisation of starch.
  • Prevents ageing of starch, keeps Breads & Cakes soft and fresh.
  • Used in Milk products and Flavoured Milks for desired emulsion stability and mouth feel.
  • Used in various Spreads to reduce stickiness in mouth, help flavour release, and for emulsion stability.

9

Propylene glycol mono stearate

E 477
  • Used in Whipped Topping for stable air structure and creamy mouth feel.

10

Dioctyl Sodium Sulfosuccinate

E 480
  • Wetting and Foaming agent.
  • Emulsifier in medical suspensions.

11

Stearyl Pamityl Tartrate
(ester of tartaric acid & stearyl alc)

E 483
  • Emulsifier for Breads, Buns, Desserts.
  • Used as a Flour Treatment Agent.

12

Polyoxyethylene GMS

E 488
  • Emusifiers for Breads, Biscuits etc.

13

Sorbitan Mono Stearate

E 491
  • Emusifiers for Margarines and Bakery Fats.
  • Prevents blooming (discoloration) of Chocolates during storage.
  • Used in Cake mix along with Polysorbate-60.

14

Sorbitan Tri Stearate

E 492
  • Prevents blooming (discoloration) of Chocolates during storage.

15

Sorbitan Mono Laurate

E 493
  • Emusifiers, Foaming agent, Shipping agent.

16

Sorbitan Mono Oleate

E 494
  • Emusifiers, Foaming agent, Shipping agent.

17

Sorbitan Mono Palmitate

E 495
  • Emusifiers, Stabiliser.

18

Sorbitan Tri Oleate

E 496
  • Emusifiers, Stabiliser.

19

EO PO Copolymer

E 497
  • Antifoam for the production of Yeast, Sugar and Wine.

20

POE (40) Hydrogenated Castor Oil

-
  • Solubiliser for Flavours, Vitamins and Oleoresins.

21

Poly Ethylene Glycols
(mol wt 300 to 6000)

E 1521
  • Solvent for flavours and an inert carrier medium.
  • Used in Chewing Gums & Food Supplements.
  • Used in Artificial Sweeteners, water-based flavoured Drinks, coating of fruits.