Emulsifiers, Colours and Flavours

Minor ingredients, present in small quantities (less than about 1% by weight), such as emulsifiers, stabilizers, colours and flavours. 

However, lecithin is usually added to margarine after hydrogenation, to act as an emulsifier in the final product which may then contain 0.1-0.5%. Modern margarine products usually contain various other additives such as vitamins, preservatives, colouring and flavouring agents and so on. 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

Milk powder contains several useful components, namely protein and lactose. Lactose is a reducing sugar that undergoes the Maillard reaction to produce flavour and colour. The proteins as well as participating in the Maillard reaction have useful emulsifying abilities. These benefits are only obtained if the lactose is dissolved and the proteins dissolved or dispersed. 

Food colours Flavours and sweeteners Fat emulsifiers and stabilising agents Flour improvers - antistaling agents and bleaches Antioxidants Preservatives... 

Specifications for identity and purity of food additives (carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives). FAO Food and Nutrition Paper, No. 19, 1981. 

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