Thickeners

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What is Hydroxypropyl Cellulose (E463): Two types, Uses, Safety, Side effects

What is it | Property | Uses | Safety | Side effects | FAQs Hydroxypropyl cellulose, or hydroxypropylcellulose, also referred to its abbreviation HPC. It is made from cellulose and used as a thickening agent in food. It has two types: HPC and L-HPC, the latter is the low-substituted form of HPC, which functions as …

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What Is Carrageenan (E407) In Food? Types, Uses, Safety, Side Effects

Carrageenan, a multifunctional ingredient extracted from red algae that are harvested in the sea, commonly used as a gelling agent, thickener, stabilizer in food categories, like meat, jellies, ice creams, and puddings. The European food additive number for it is E407 and E407a (with cellulose content). Generally, it is safe, natural, vegan, halal, kosher and …

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What is EthylCellulose (E462) in Food and Why also Used in Coating Formulation?

What is it | Property | Uses | Safety | Side effects | FAQs Ethyl cellulose, or ethylcellulose, also known as its abbreviation EC. It is made from cellulose and commonly used as a coating in pharmaceutical formulations. The European food additive number for it is E462. What is EthylCellulose? It is an ether of …

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