date:Mar 06, 2019
of agents are added to foods in order to aid in processing or to maintain the desired consistency of the product such as emulsifiers, stabilisers, thickening agents, gelling agents, and chelators. Emulsifiers are used to maintain a uniform dispersion of one liquid in another, such as oil in water.
Stabilisers and thickeners are mainly polysaccharides such as starches, gums, or proteins, like gelatin. The primary function of these compounds is to increase the viscosity of the final product. Chel