Food

Polysorbate 20 in Food Products: A Technical Guide for Formulation Chemists Polysorbate 20 Polysorbate 20 is a high-HLB (around 16.7) nonionic surfactant that stabilises oil-in-water emulsions and solubilises lipophilic actives. Its greatest strengths are emulsion stability and texture control.
Terpenes in Food and Nutrition: A Technical Guide for Formulation Chemists Terpenes Terpenes are hydrocarbons assembled from C5 isoprene units, and their behaviour is governed by carbon count and polarity rather than by functional groups. Low-carbon monoterpenes and sesquiterpenes are volatile and nonpolar.
Xylitol in Food & Nutrition: Technical Guide to Properties, Formulation, Function and Regulatory Compliance Xylitol Xylitol is a five-carbon sugar alcohol with molecular formula C5H12O5, molecular weight approximately 152 g/mol and CAS 87-99-0. Its principal value is as a sucrose-like sweetener with a low glycemic response.
Microcrystalline Cellulose in the Food Industry: Technical Guide to Function, Formulation, Stability and Regulatory Compliance Microcrystalline Cellulose Xanthan gum Microcrystalline cellulose is a purified crystalline cellulose with the repeat unit formula (C6H10O5)n, CAS 9004-34-6 and EC 232-674-9. For food formulation its principal value is a combination of very low bulk density.
Rosemary Extract in Food & Nutrition: Technical Guide to Antioxidant Function, Formulation, Safety and Regulatory Compliance Rosemary Extract Rosemary extract is a phenolic-rich botanical antioxidant with CAS 84604-14-8, EC 283-291-9 and food additive identities E 392 and INS 392. For food formulation.
Niacinamide in Food & Nutrition Products: Technical Guide to Function, Formulation, Fortification and Regulatory Compliance Niacinamide Niacinamide is pyridine-3-carboxamide with molecular formula C6H6N2O, molecular weight 122.12 g/mol, CAS 98-92-0 and EC 202-713-4. It is a colorless to white crystalline powder that melts near 130 °C and dissolves readily in water.
Fumaric Acid in Food Products: Technical Guide to Acidulant Function, Formulation and Compliance Fumaric Acid Fumaric acid is a symmetric unsaturated dicarboxylic acid with the formula C4H4O4 and molar mass 116.072 g/mol. For food formulation, its principal value is intense sourness that lowers pH and supports preservation.
Sodium Ferrocyanide in Food Products: Technical Guide to Anti-Caking Function, Safety and Regulatory Compliance Sodium Ferrocyanide Sodium ferrocyanide is a yellow crystalline coordination compound with the formula Na4[Fe(CN)6], molar mass 303.91 g/mol and CAS 13601-19-9. For food formulation.
Caffeine in Food & Beverage Products: Technical Guide to Function, Formulation, Safety and Regulatory Compliance Caffeine Theobromine Theophylline Caffeine is a white, odorless, bitter purine alkaloid with molecular formula C8H10N4O2, molecular weight 194.19 g/mol and CAS 58-08-2. For food and beverage formulation.
Baker's Yeast in the Food Industry: Technical Guide to Function, Fermentation, Formulation and Regulatory Compliance Baker's Yeast Bakers Yeast Baker's yeast is the eukaryotic microorganism Saccharomyces cerevisiae, used commercially as a leavening agent, starter culture, protein source and vitamin and mineral source.

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