Emulsifier Ingredients

An emulsifier used to stabilize fats in cakes and whipped toppings.

An emulsifier used to improve the aeration and stability of fats in cakes and whipped toppings.

An emulsifier used primarily in the chocolate industry to control the flow and thickness of molten chocolate.

An emulsifier used primarily in the chocolate industry.

A mild, plant-based emulsifier often paired with arachidyl alcohol.

A plant-based emulsifier.

A salt of stearic acid and calcium, used as a lubricant and anti-caking agent in foods and cosmetics.

A dough conditioner.

A dough conditioner very similar to SSL, used to strengthen bread.

A versatile food additive used as a dough conditioner to strengthen bread and make it softer.

A dough conditioner.

A versatile food additive used as an emulsifier and dough strengthener in commercial baking.

A high-performance emulsifier used to stabilize oil-in-water emulsions in cosmetics.

An emulsifier and thickener.

A self-emulsifying cream base naturally derived from coconut and corn.

An emulsifier derived from olive oil, often paired with sorbitan olivate (Olivem 1000).

A plant-based emulsifier from olive oil.

A fatty alcohol used as an emollient, emulsifier, and thickener in cosmetics. It is not 'drying' like regular alcohol.

An emulsifier and antioxidant synergistic used to prevent oils from separating and fats from going rancid.

An emulsifier used to prevent oils from separating and fats from going rancid.

An emulsifier primarily used in baking as a dough conditioner to strengthen gluten networks, increase loaf volume, and create a uniform crumb.

A sodium salt of phosphoric acid used as an anti-caking agent and emulsifier.

A sweet, syrupy liquid used as a humectant in foods and cosmetics.

A common emulsifier used in baked goods, ice cream, and margarine.

An emulsifier used to improve the texture of baked goods.

An emulsifier.

A food additive used as an emulsifier and to keep essential oils in suspension.

An organic molecule used as an emulsifier, thickening agent, and anti-staling agent in food. It is produced from glycerol and stearic acid to improve food texture and blend oil-and-water components.

A popular emulsifier used in natural and vegan cosmetics to create stable oil-in-water emulsions.

A 'self-emulsifying' version of glyceryl stearate that contains a small amount of sodium or potassium stearate.

A natural gum made from the hardened sap of two species of the Vachellia (Acacia) tree. It is used as a stabilizer, emulsifier, and thickening agent in food and beverages.

An emulsifier used to improve the aeration and stability of whipped products and cakes.

An emulsifier used to improve the stability of whipped products.

A polyethylene glycol ether of lanolin alcohol used as an emulsifier.

A surfactant and emulsifier.

A highly effective emulsifier that prevents fats and waters from separating, crucial for the smooth texture of chocolate.

A form of lecithin with powerful emulsifying properties.

A magnesium salt of stearic acid used primarily as a lubricant in the production of tablets and capsules.

An emulsifier.

An emulsifier used in dough conditioning.

A highly common emulsifier used to blend ingredients that normally separate, like oil and water, improving texture and shelf life.

A common saturated fatty acid used in soaps, cosmetics, and as a food flavoring agent.

An emulsifier used to keep oil and water mixed in frying oils.

One of the most common saturated fatty acids, used as an emollient and emulsifier in cosmetics, and an additive in foods.

A cleansing agent and emulsifier in cosmetics.

An emulsifier that helps create stable structures in sponges and cakes.

An emulsifier that helps create a stable sponge structure in cakes and prevents oil separation in fats.

An emulsifier used in chocolate to reduce cocoa butter costs.

An emulsifier primarily used in the chocolate industry to improve flow properties and reduce the amount of expensive cocoa butter needed.

An emulsifier used for water-in-oil formulations.

A high-performance plant-based emulsifier for stable creams.

A natural, cold-process emulsifier used to make bath oils turn into milk upon contact with water.

An emulsifier and stabilizer used in food and cosmetics.

A class of synthetic mineral salts used as emulsifiers and stabilizers.

A surfactant and emulsifier used to dissolve essential oils into water-based products.

A surfactant and emulsifier used to dissolve essential oils into water-based products.

An emulsifier used to stabilize oils and waters.

A synthetic emulsifier that helps oil and water mix, heavily used in baked goods to increase volume and softness.

An emulsifier used in ice cream and baked goods.

A very common synthetic emulsifier used to keep ice cream smooth and to dissolve essential oils into liquids.

A synthetic emulsifier used in vaccines and liquid medicines.

An emulsifier and solubilizer used to blend oil and water-based ingredients, preventing separation in foods like ice cream and salad dressings.

An emulsifier commonly used in sunscreens to boost water resistance.

A chemical compound used as a thickening agent and emulsifier.

A mixture of potassium salts used as an emulsifier and thickener.

An emulsifier used primarily in cake mixes to help the batter rise and maintain a fine, airy texture.

An emulsifier used primarily in cake mixes and specialty food processing.

An emulsifier used in cake mixes.

A food additive derived from casein, the main protein found in milk. It is used in processed foods as an emulsifier, thickener, and texturizer to improve mouthfeel and stability.

A surfactant occasionally used as a whipping agent in food.

Mineral salts used as emulsifiers and thickeners.

A synthetic mineral salt used as a stabilizer, emulsifier, and thickener.

The sodium salt of stearic acid, most commonly known as the major component of traditional bar soaps.

A dough conditioner.

An emulsifier used to improve the volume and softness of baked goods.

A dough conditioner.

An emulsifier used to keep oil and water mixed in lotions.

A synthetic emulsifier used in food and cosmetics to mix oil and water.

An emulsifier used to keep oil and water mixed.

An emulsifier used in baking and cosmetics.

An emulsifier used to keep water and oil mixed, especially in baking and cosmetics.

An emulsifier used to keep oil and water mixed in foods.

A synthetic wax-like emulsifier used to keep oil and water mixed in foods and cosmetics.

An emulsifier often used to protect dry yeast cells.

An emulsifier used to protect active dry yeast.

An emulsifier often referred to as 'synthetic wax,' used to keep mixtures of oil and water from separating.

A mild emulsifier based on olive oil and sorbitol.

A natural emulsifier derived from olive oil and sorbitol (plant-based).

An emulsifier and soothing agent.

A synthetic emulsifier used in food formulations and topical ointments.

An emulsifier and stabilizer used to prevent 'bloom' (white spots) in chocolate and to improve the texture of fats.

An emulsifier used to prevent fat bloom in chocolate.

An emulsifier used in chocolate to prevent fat bloom.

A food additive extracted from raw soybeans that is used primarily as an emulsifier. It helps keep fats and oils suspended in water-based ingredients, improving texture and stability.

A modified starch used as an emulsifier for flavor oils in beverages.

An emulsifier used in stick deodorants.

An emulsifier often paired with Steareth-2.

A fatty acid used as a binding agent, thickener, and lubricant in supplements, cosmetics, and chewing gum.

A fatty alcohol that acts as a thickener and stabilizer in beauty products, providing a smooth, pearly appearance.

An emulsifier and antioxidant synergist.

An emulsifier used in baking.

A food additive used as an emulsifier and dough conditioner.

An emulsifier and dough strengthener used in the baking industry.

A dough strengthener used in baking.

An emulsifier made by reacting sugar with triglycerides.

An emulsifier used to stabilize essential oils in beverages.

An emulsifier and stabilizer made from sucrose (sugar) and fatty acids, used to improve texture and shelf life in foods like non-dairy creamers and candy.

An emulsifier used to stabilize oils in drinks.

An emulsifier made by joining sucrose (sugar) with fatty acids, used to stabilize oils and improve the texture of dairy alternatives.

A natural emulsifier made from sugar and palmitic acid.

An emulsifier consisting of sugar and stearic acid.

An emulsifier and stabilizer extracted from sunflower seeds, used to blend immiscible ingredients like oil and water and to improve texture.

A polyethylene glycol ether of tallow alcohol used as an emulsifier.

An emulsifier.

Also known as DATEM, this emulsifier is crucial in the baking industry for dough strengthening.

Also known as DATEM, this emulsifier is crucial in the baking industry for strengthening dough and increasing loaf volume.

An emulsifier used to keep oil and water mixed.