Stabilizing agents, food colloids

Use Pharmaceuticals, adhesives, inks, textile printing, cosmetics, thickening agent and colloidal stabilizer in confectionery and food products, binding agent in tablets, emulsifier. 

Use Food additive (processing aid in sugar industry, stabilizer for hydrophilic colloids), wetting agent, dispersant, emulsifier. 

Fundamental concepts of starch chemistry provide an interpretation of its function and behavior in various food uses. The characteristics of modified starches depend on granule structure and on specific size and shape of the component molecules. Most native starches contain both linear and branched polysaccharides. The linear fraction is responsible for gel formation and for various retrogradation effects, the branched fraction for high colloidal stability and good suspending qualities. Starches are employed in the food industry as gel formers, thickening agents, and colloidal emulsifiers. Desired characteristics can frequently be enhanced by choice of an appropriate modified starch. The various food uses are individually discussed from the standpoint of molecular behavior and optimal types of modification. 

Byco. [Ctoda Inc.] Gelatin NF sizing, textile and paper adhesives, cements, capsules for medications, matches clarifying agent sotective colloid in ice cream stabilizer, thickener, tex-turizer in food. 

Chem. Descrip. Sodium carboxymethyl cellulose CAS 9004-32-4 EINECS/ELINCS 265-995-8 Uses Thickener, binder, stabilizer, excipient, protective colloid, suspending agent for foods, cosmetic and pharmaceutical ointments, and paints CN 104 [Sartomer]... 

The major uses of gum arabic are in foods, most often in the preparation of emulsions. It is an effective emulsion stabilizer because of its protective colloid action and is widely used in the preparation of flavor oil-in-water emulsions. It produces stable emulsions with citrus and other essential oils over a wide pH range and in the presence of electrolytes, without the need for a secondary stabilizing agent. 

Uses Hydrophilic colloid, thickener, suspending agent, emulsion stabilizer for foods (salad dressings, sauces, canned foods, frozen foods, beverages, syrups, bakery prods.), pharmaceuticals (symps, emulsions), cosmetics emulsifier RegiMory FDA21CFR 172.695 FCC E-415 kosher Properties Cream to wh. fine powd. readily sol. in hot or cold water, common add-... 

Uses Surface-active thickener, stabilizer, film-former, suspending agent, protective colloid for food and pharmaceutical applies. 

Emulsions are colloidal dispersions of liquid droplets in another liquid phase, sometimes stabilized by surface active agents. Emulsions thus consist of a discontinuous phase, dispersed in a continuous phase. The most common types of emulsions are water-in-oil (W/O) in which oil is the continuous phase, and oil-in-water (OAV) in which water forms the continuous phase. However, this traditional definition of an emulsion is too narrow to include most food emulsions. For example, in foods the dispersed phase may be partially solidified, as in dairy products or the continuous phase may contain crystalline material, as in ice cream. It may also be a gel, as in several desserts. In addition to this, air bubbles may have been incorporated to produce the desired texture. 

Use Detergents soaps food products (dietetic foods and ice cream), where it acts as water binder, thickener, suspending agent, and emulsion stabilizer textile manufacturing (sizing) coating paper and paperboard to lower porosity drilling muds emulsion paints protective colloid pharmaceuticals cosmetics. 

Use Emulsifier, film former, protective colloid, stabilizer, suspending agent, thickener, food additive. 

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