Additives and oils we track so you don't have to.

Acesulfame potassium, often called Ace-K, is a calorie-free, high-intensity sweetener used to make foods and drinks taste sweet without adding sugar. It is about 200 times sweeter than table sugar and is often blended with other sweeteners to round out flavor. It is heat-stable, so manufacturers may use it in baked goods, beverages, tabletop sweeteners, gum, and other products.

Concern

Limited

Policy

Restricted - LA school/QR rules

Function

Artificial sweetener

Updated

Apr 24, 2026

State actions

1

Annatto is a yellow-orange food color made from achiote seeds. It is used to color foods such as cheese, sauces, snacks, cereals, and desserts; its main pigments are bixin and norbixin.

Concern

Limited

Function

Coloring Agents

Updated

May 25, 2026

Artificial flavoring is an umbrella term for flavor substances added to give food a taste or aroma when the flavor chemicals do not come from sources recognized for natural flavors.

Concern

Limited

Function

Flavor Enhancers

Updated

Apr 23, 2026

Synthetic food dyes are human-made color additives used to give foods and drinks bright, consistent colors. In U.S. labels they often appear as FD&C colors such as Blue 1, Red 40, Yellow 5, and Yellow 6. Food companies use them because they are vivid, stable across many recipes, blend easily, and inexpensive compared with many plant- or mineral-derived colors.

Concern

High

Policy

Banned - Red 3 revoked; school bans

Function

Coloring Agents

Updated

Apr 24, 2026

State actions

2

Aspartame is a very sweet food additive used mainly to replace sugar in foods and drinks. It is about 200 times sweeter than table sugar, so small amounts can provide sweetness with few calories. Common uses include diet soft drinks, tabletop sweeteners, chewing gum, desserts, drink mixes, and some dairy products. It is not very heat-stable, so it is less useful in some cooked or baked foods.

Concern

Limited

Function

Artificial sweetener

Updated

Apr 24, 2026

Azodicarbonamide is a synthetic flour treatment additive used in some bread and cereal flour production. In flour, it acts as an oxidizing agent, helping whiten flour and condition dough so it handles more predictably and produces consistent bakery volume and texture. It is not essential for breadmaking, and bakers can use other approved dough conditioners instead.

Concern

High

Policy

Banned - Revoked in Codex

Function

Dough Conditioners

Updated

Apr 24, 2026

State actions

1

Beef tallow is rendered fat from cattle, usually made by gently heating beef fat trimmings or suet until the fat separates. It is solid or semi-solid at room temperature and has a savory flavor. In food service and home cooking, it is used for frying, roasting, sautéing, baking, shortening, and adding beefy richness.

Concern

Moderate

Function

Oils

Updated

Apr 24, 2026

Beta-carotene and beta-apo-8'-carotenal are orange-to-red food colors. They are used to give beverages, dairy foods, baked goods, sauces, and sweets a yellow, orange, or red color.

Concern

Limited

Function

Coloring Agents

Updated

May 25, 2026

Brominated vegetable oil is a vegetable-oil-derived stabilizer historically used in some beverages to keep citrus flavoring evenly distributed.

Concern

Moderate

Function

Other

Updated

May 21, 2026

BHA is a synthetic phenolic antioxidant added to some fat-containing foods, flavorings, chewing-gum bases, packaging materials, and dry mixes. It slows oxidation, helping oils and fats resist rancidity and preserving flavor, color, and shelf life. Food-grade BHA is often used alone or with other antioxidants such as BHT, propyl gallate, or TBHQ.

Concern

High

Policy

Banned - West Virginia

Function

Preservatives

Updated

Apr 24, 2026

State actions

2

Butylated hydroxytoluene (BHT) is a synthetic antioxidant added mainly to fat-containing foods, oils, cereals, potato products, chewing gum, flavor systems, and some food-contact materials. It slows oxidation, helping fats and flavors resist rancidity during storage. On labels it may appear as BHT, butylated hydroxytoluene, E 321, or INS 321.

Concern

Limited

Policy

Restricted - Use limits in Canada

Function

Preservatives

Updated

Apr 24, 2026

State actions

1

Calcium peroxide is an oxidizing flour-treatment additive used in some bread and flour systems. It helps strengthen dough, improve handling, and whiten or mature flour during industrial baking.

Concern

High

Function

Dough Conditioners

Updated

May 25, 2026

Calcium phosphates are mineral salts used as leavening acids, anticaking agents, firming agents, stabilizers, and calcium or phosphorus sources. They help control texture, moisture, and rising in processed foods.

Concern

Limited

Function

Other

Updated

May 25, 2026

Calcium propionate is the calcium salt of propionic acid, a short-chain organic acid. In food it is mainly used as a preservative, especially in bread and other baked goods, because it slows mold and some bacterial growth. It helps extend shelf life and reduce spoilage while adding little odor or taste at normal use levels.

Concern

Limited

Policy

Restricted - CA use limits

Function

Preservatives

Updated

Apr 24, 2026

Calcium stearoyl lactylate is an emulsifier made from stearic acid, lactic acid, and calcium salts. It helps dough hold gas, improves bread structure, and stabilizes some whipped or processed foods.

Concern

Limited

Function

Emulsifiers

Updated

May 25, 2026

Canola oil is a neutral-tasting vegetable oil pressed or extracted from low-erucic rapeseed varieties, then usually refined, bleached, and deodorized for food use. Restaurants use it for frying, cooking, baking, sauces, dressings, and packaged ingredients because it is mild, liquid at room temperature, relatively low in saturated fat, and widely available.

Concern

Low

Function

Oils

Updated

May 22, 2026

Caramel color is a brown food color made by carefully heating food-grade carbohydrates such as sugars or starch syrups, sometimes with approved acids, alkalis, or salts. It is added to foods and drinks to create or standardize brown shades, deepen color lost during processing, and make batches look consistent. It is different from caramel candy: it is made mainly for coloring, not sweetness.

Concern

Limited

Policy

Restricted - California

Function

Coloring Agents

Updated

Apr 23, 2026

State actions

1

Carrageenan is a family of sulfated polysaccharide gums extracted from red seaweed. In foods, it helps thicken liquids, stabilize mixtures, suspend particles, and form gels, especially in dairy, plant-based milks, desserts, sauces, and processed meats. It is valued because small amounts can improve texture, reduce separation, and replace gelatin in vegetarian or vegan products.

Concern

Limited

Function

Emulsifiers

Updated

Apr 23, 2026

Corn oil is an edible vegetable oil extracted mainly from corn germ. It is neutral-tasting and rich in unsaturated fatty acids, especially linoleic acid. In food, it is used for frying, baking, salad dressings, margarine-style spreads, and packaged foods because it stays liquid, has a mild flavor, and supplies fat for texture and energy.

Concern

Limited

Function

Oils

Updated

Apr 24, 2026

Cottonseed oil is an edible vegetable oil pressed or extracted from cotton plant seeds. In food, refined cottonseed oil is used as a salad oil, cooking and frying oil, and fat ingredient in dressings, baked goods, snacks, shortenings, and margarines. Refining gives a neutral flavor and removes unwanted cottonseed compounds.

Concern

Limited

Function

Oils

Updated

Apr 24, 2026

Cyclamate is a non-nutritive artificial sweetener (~30× sweeter than sugar) used to replace sugar in “diet” or sugar-free foods. In the 1960s it was a common sweetener for low-calorie soft drinks, but it was banned in the United States in 1969 after high-dose rodent studies suggested a link to bladder cancer. Today, cyclamate is still approved in over 100 countries (as additive E952) including Canada and the European Union, with acceptable daily intake limits to ensure safety. Typical human consumption stays well below these limits, and scientific reviews have found no clear cancer risk in people. However, because a small fraction of ingested cyclamate is converted into cyclohexylamine – a metabolite that caused reproductive organ harm in animal tests at high doses – health authorities treat cyclamate with caution.

Concern

High

Function

Artificial sweetener

Dextrose is D-glucose, a simple sugar commonly made by hydrolyzing starch, often from corn. In food, it is used as a nutritive sweetener, fermentation substrate, flavor carrier, humectant, browning aid, and texture or solids contributor. It may appear as anhydrous dextrose or dextrose monohydrate.

Concern

Moderate

Function

Other

Updated

Apr 23, 2026

DATEM is a food emulsifier made by reacting edible mono- and diglycerides with tartaric/acetic acid chemistry. In foods, especially bakery products, it helps oil and water components mix and strengthens dough so bread can rise evenly, hold volume, and keep texture. It may appear on labels as DATEM, E 472e, or diacetyl tartaric acid esters of mono- and diglycerides.

Concern

Limited

Function

Dough Conditioners

Updated

Apr 24, 2026

Dimethylpolysiloxane, also called PDMS, is a silicone-based antifoaming additive. It is used in tiny amounts to reduce foam during food processing or frying.

Concern

Low

Function

Other

Updated

May 25, 2026

Dipotassium phosphate is a mineral phosphate salt used to control acidity, stabilize proteins, bind water, and help ingredients mix. It can add both potassium and phosphorus to processed foods.

Concern

Moderate

Function

Other

Updated

May 25, 2026

EDTA in food usually means calcium disodium EDTA or disodium EDTA, salts of a chelating molecule that binds trace metals such as iron and copper. Food makers use it in small amounts to slow color, flavor, and texture changes, reduce oxidation, stabilize some beverages or sauces, and prevent mineral-related crystals in canned seafood or beans.

Concern

Limited

Function

Preservatives

Updated

Apr 23, 2026

Erythritol is a sugar alcohol, also called a polyol, used as a low-calorie bulk sweetener. It occurs naturally in small amounts in some foods and is commercially made by fermentation. In food products, it can add sweetness, bulk, texture, cooling sensation, and mouthfeel, especially in sugar-free candy, chewing gum, tabletop sweeteners, reduced-sugar baked goods, and beverages.

Concern

High

Function

Artificial sweetener

Updated

Apr 24, 2026

Erythrosine, commonly labeled FD&C Red No. 3 or Red 3, is a synthetic xanthene dye used to give foods and drinks a bright cherry-red to pink color. It is water-soluble and strong at low use levels, so it has historically colored candies, frostings, baked goods, frozen desserts, and specialty cherry products.

Concern

High

Policy

Banned - FDA revocation 2027

Function

Coloring Agents

Updated

Apr 24, 2026

State actions

3

Guar gum is a plant-derived vegetable gum made mostly from the ground endosperm of guar beans. In foods it hydrates strongly in water, creating viscosity at low levels, so manufacturers use it to thicken sauces, dressings, dairy products, baked goods, beverages, and frozen desserts and to stabilize texture. At ordinary food-additive levels, regulators generally have not identified a strong toxicology signal; high supplemental doses can cause gas, bloating, or obstruction if swallowed dry.

Concern

Limited

Policy

Banned - EU infant-use restricted

Function

Emulsifiers

Updated

May 13, 2026

High fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. Enzymes break starch into glucose and convert part of that glucose into fructose. The common HFCS 42 and HFCS 55 forms are used to add sweetness, moisture, browning, and body to soft drinks, baked goods, condiments, cereals, and other processed foods.

Concern

Moderate

Policy

Restricted - Codex

Function

Other

Updated

Apr 23, 2026

High oleic sunflower oil is a sunflower seed oil variety with higher oleic acid and lower linoleic acid than conventional sunflower oil. It is commonly used when heat stability is desired.

Concern

Low

Policy

Restricted - State notice rule

Function

Oils

Updated

May 7, 2026

State actions

1

Maltodextrin is a mostly tasteless carbohydrate powder or syrup made by breaking food starch into shorter glucose chains. In foods, it adds body, helps powdered ingredients flow, carries flavors or colors, thickens or stabilizes texture, and can supply quickly digestible carbohydrate without much sweetness.

Concern

Limited

Function

Other

Updated

Apr 23, 2026

Modified food starch is starch that has been changed so it thickens, stabilizes, binds water, or improves texture more predictably in processed foods. It is a family of starch ingredients rather than one chemical.

Concern

Limited

Function

Other

Updated

May 25, 2026

Mono- and diglycerides are fatty-acid esters of glycerol made from edible fats, oils, or fatty acids. In food, they help ingredients that normally separate, especially oil and water, stay mixed. They also improve texture, volume, softness, and shelf stability in breads, cakes, margarine, ice cream, coatings, and similar processed foods.

Concern

Limited

Function

Emulsifiers

Updated

Apr 23, 2026

Monocalcium phosphate is a calcium phosphate salt used mainly as a leavening acid. It reacts with baking soda and moisture to help doughs, batters, pancakes, biscuits, and other baked foods rise.

Concern

Limited

Function

Dough Conditioners

Updated

May 25, 2026

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid naturally present in foods like tomatoes, mushrooms and cheese. In food manufacturing it is usually made by fermentation and added in small amounts to boost savory “umami” flavor, especially in soups, sauces, snacks, seasonings and prepared meals.

Concern

Limited

Policy

Restricted - US-GU

Function

Flavor Enhancers

Updated

Apr 24, 2026

Natamycin is a naturally derived antifungal preservative made by Streptomyces bacteria. It is used at low levels to slow mold and yeast growth on foods such as cheese surfaces and cured meats.

Concern

Limited

Function

Preservatives

Updated

May 25, 2026

Palm oil is an edible vegetable oil pressed from the fleshy fruit pulp of the oil palm, not the kernel. Food makers use it because it is semi-solid at room temperature, stable for frying, relatively neutral when refined, and useful for texture in spreads, baked goods, confectionery, shortenings, and packaged foods.

Concern

Moderate

Function

Oils

Updated

Apr 24, 2026

Paprika and turmeric oleoresins are concentrated spice extracts used for red, orange, or yellow color and mild flavor. They come from peppers and turmeric rhizomes through solvent extraction.

Concern

Limited

Function

Coloring Agents

Updated

May 25, 2026

Partially hydrogenated oils (PHOs) are vegetable oils chemically processed to be more solid, creating artificial trans fats. For decades, PHOs were widely used in fast-food fry oils, shortenings, and baked goods to extend shelf life and improve texture – but these trans fats also raise “bad” LDL and lower “good” HDL cholesterol, a combination that increases the risk of heart disease. Due to these health risks, the U.S. FDA determined in 2015 that PHOs were not safe for use in food and mandated their removal from the food supply (with a final phase-out by 2018).

Concern

High

Function

Oil

Peanut oil is an edible vegetable oil made from peanuts, also called groundnuts or arachis seeds. It is used for frying, sautéing, roasting, flavoring, and as a carrier oil in some food ingredients. Refined peanut oil is usually neutral-tasting, while roasted or less-refined peanut oils can add a stronger peanut flavor.

Concern

Limited

Policy

Restricted - Allowed in reviewed markets; allergen-source labeling varies for highly refined peanut oil.

Function

Oils

Updated

Apr 24, 2026

Polysorbate 60 is a synthetic emulsifier that helps oil and water stay mixed. It is used to improve texture, aeration, color dispersion, and stability in baked goods, toppings, dressings, coatings, and frozen desserts.

Concern

Limited

Function

Emulsifiers

Updated

May 25, 2026

Polysorbate 80 is a nonionic emulsifier made from sorbitan oleate reacted with ethylene oxide. In foods, it helps oil- and water-based ingredients mix evenly, keeps flavors or colors dispersed, stabilizes foams and toppings, and improves texture in products such as frozen desserts, sauces, and other processed foods. It is also known as polyoxyethylene (20) sorbitan monooleate.

Concern

Limited

Function

Emulsifiers

Updated

Apr 24, 2026

Potassium bromate is an oxidizing additive sometimes used to “condition” flour for commercial bread products, including some buns and rolls used in fast food. It can improve dough strength and oven rise. Baking is intended to convert bromate to bromide, but small residual amounts can remain if baking conditions aren’t well controlled. Because it caused tumors in animals and is classified as a possible human carcinogen, some places prohibit it, and California will ban it in foods starting in 2027. In the U.S., it can still be used within specified limits, so ingredient labels are the best way to spot it.

Concern

High

Function

Dough improver

Potassium iodate is an iodine salt used as a flour treatment agent or dough strengthener in some breads and bakery products. It helps dough rise predictably and hold structure during baking.

Concern

High

Function

Dough Conditioners

Updated

May 25, 2026

Potassium sorbate is the potassium salt of sorbic acid used mainly to inhibit molds, yeasts, and some bacteria in acidic foods and beverages.

Concern

Limited

Function

Preservatives

Updated

Apr 23, 2026

Propyl gallate is a manufactured antioxidant added to some fat- or oil-containing foods to slow rancidity. It helps protect flavor, color, and shelf life by limiting oxidation, especially in products that contain fats or essential oils. Labels may list it as propyl gallate, gallic acid propyl ester, E 310, or INS 310.

Concern

Limited

Function

Preservatives

Updated

Apr 24, 2026

Propyl paraben is a paraben preservative, chemically propyl p-hydroxybenzoate. In food, it is used mainly to slow mold and microbial growth, helping shelf-stable products and some flavoring systems last longer. It can also function as a flavoring adjunct. Its use level is typically low and controlled by formulation needs.

Concern

High

Policy

Banned - West Virginia

Function

Preservatives

Updated

Apr 24, 2026

State actions

3

Propylene glycol is a clear, water-binding liquid used as a humectant, solvent, carrier, glazing agent, or formulation aid. It helps keep foods moist, dissolve flavors or colors, and distribute ingredients evenly.

Concern

Limited

Function

Other

Updated

May 25, 2026

Propylene glycol alginate is a modified alginate gum made by esterifying alginic acid, a seaweed-derived polysaccharide, with propylene glycol. In foods, it helps oil and water stay mixed, builds viscosity, stabilizes foams, and keeps sauces, dressings, desserts, and beverages from separating or losing texture.

Concern

Low

Function

Emulsifiers

Updated

Apr 24, 2026

Saccharin is a high-intensity, nonnutritive sweetener used to make foods and drinks taste sweet without adding sugar or calories. It is far sweeter than table sugar, so only small amounts are needed. Food makers often use its sodium, potassium, or calcium salts because they dissolve better in water, especially for beverages and tabletop sweeteners.

Concern

Limited

Policy

Banned - Revoked in US

Function

Artificial sweetener

Updated

Apr 24, 2026

Silicon dioxide, also called silica, is a fine, insoluble powder used mainly to keep dry foods free-flowing. Food additive forms are usually synthetic amorphous silica made as fumed silica, precipitated silica, silica gel or hydrous silica. Manufacturers use small amounts in powdered seasonings, salts, supplements and similar products to reduce clumping, carry ingredients or support processing.

Concern

Limited

Function

Other

Updated

Apr 23, 2026

Sodium acid pyrophosphate (SAPP) is a sodium phosphate salt used mainly as an acid in chemical leavening systems: it reacts with baking soda to release carbon dioxide and help baked goods rise. It is also used to bind metal ions, stabilize color in potatoes and seafood, and support texture in some processed foods. The main consumer-facing concern is not acute toxicity, but added phosphate and sodium exposure.

Concern

Moderate

Policy

Restricted - Allowed with use limits

Function

Emulsifiers

Updated

May 2, 2026

Sodium aluminum phosphate is an inorganic food additive made from sodium, aluminum, and phosphate salts. In foods it is best known as a slow-acting leavening acid: it reacts with baking soda during heating to release carbon dioxide, helping batters and doughs rise. Depending on form and product, it can also help control acidity, texture, or emulsification.

Concern

Limited

Function

Emulsifiers

Updated

Apr 23, 2026

Sodium benzoate is the sodium salt of benzoic acid. It is a water-soluble preservative used mainly in acidic foods and drinks, where it helps slow growth of yeasts, molds, and some bacteria. It is often used in products such as soft drinks, fruit preparations, pickles, sauces, dressings, and other shelf-stable acidic foods.

Concern

Limited

Policy

Restricted - Canada

Function

Preservatives

Updated

Apr 23, 2026

Cellulose gum is a modified form of cellulose, usually used in foods as sodium carboxymethyl cellulose. It disperses in water to thicken, stabilize texture, keep ingredients evenly mixed, reduce ice-crystal formation, and improve mouthfeel in products such as sauces, dairy foods, baked goods, and frozen desserts.

Concern

Limited

Policy

Restricted - EU infant-use restricted

Function

Emulsifiers

Updated

Apr 23, 2026

Sodium erythorbate is an antioxidant and curing accelerator related to vitamin C. In cured meats, poultry, fish, beverages, and packaged foods, it helps slow oxidation and preserve color or flavor.

Concern

Limited

Function

Preservatives

Updated

May 25, 2026

Sodium nitrate is a nitrate salt used mainly in cured meats, poultry, and some smoked fish. It can slowly convert to nitrite, helping preserve cured color, flavor, and microbial control.

Concern

Moderate

Function

Preservatives

Updated

May 25, 2026

Sodium nitrite is an inorganic nitrite salt used mainly in cured meats and some cured fish. In food, it helps inhibit dangerous microbes, supports cured-meat flavor and pink color, and works as a preservative or color fixative. It is typically used in tightly controlled curing systems rather than as a general-purpose additive in all foods.

Concern

Moderate

Function

Preservatives

Updated

Apr 23, 2026

Sodium phosphates are food-grade sodium salts of phosphoric acid used to manage acidity, bind minerals, retain moisture, and stabilize texture. On labels, “sodium phosphate” can refer to monobasic, dibasic, or tribasic forms. Manufacturers use these salts when a phosphate helps control pH, improve emulsification, limit mineral reactions, or keep foods moist and uniform.

Concern

Moderate

Policy

Restricted - US

Function

Emulsifiers

Updated

Apr 23, 2026

Sodium stearoyl lactylate is an emulsifier made from stearic acid, lactic acid, and sodium salts. It helps dough tolerate mixing, improves bread softness, and keeps fats and water blended.

Concern

Limited

Function

Emulsifiers

Updated

May 25, 2026

Soybean oil is a cooking and ingredient oil pressed or extracted from soybeans. Food manufacturers use it because it is inexpensive, neutral-tasting, widely available, and useful in frying, baking, salad dressings, shortenings, spreads, sauces, and packaged foods. It is mostly triglycerides, with a high share of unsaturated fatty acids, especially linoleic acid.

Concern

Limited

Policy

Restricted - Broad use is allowed; Louisiana requires a future food-service disclosure notice for seed oils, including soybean oil, but no sale ban was found.

Function

Oils

Updated

Apr 24, 2026

State actions

1

Sucralose is a very sweet, low-calorie sugar substitute made by modifying sucrose so it tastes intensely sweet but contributes little energy. Food makers use it to sweeten diet drinks, sugar-free desserts, gum, tabletop sweeteners, and some baked goods. It is heat-stable compared with some sweeteners, so it can be used where sweetness must survive processing or cooking.

Concern

Limited

Policy

Restricted - Louisiana schools

Function

Artificial sweetener

Updated

Apr 24, 2026

State actions

2

Sulfites are a family of sulfur-based food additives that release or form sulfur dioxide in foods. They are used mainly as preservatives and antioxidants: slowing browning, helping control microbes, preserving color, and stabilizing some beverages such as wine. They can also be used in limited cases as bleaching or flour-treatment agents, depending on the food and jurisdiction.

Concern

Moderate

Policy

Restricted - AU

Function

Preservatives

Updated

Apr 24, 2026

Sunflower oil is an edible oil derived from sunflower seeds. When labels simply say sunflower oil, it is best treated as conventional, mid-oleic, generic, or unspecified sunflower oil; labels that explicitly say high-oleic sunflower oil are evaluated separately because that variety has a different fatty-acid profile.

Concern

Limited

Policy

Restricted - Louisiana

Function

Oils

Updated

Apr 24, 2026

State actions

1

TBHQ is a synthetic antioxidant used to slow rancidity in fats, oils, and oil-containing foods. It helps preserve flavor, color, and shelf life by limiting oxidation. Food manufacturers may use it alone or with other antioxidants such as BHA, BHT, or propyl gallate.

Concern

High

Policy

Restricted - Japan

Function

Preservatives

Updated

Apr 24, 2026

Tetrasodium pyrophosphate is an inorganic phosphate salt used to control acidity, bind minerals, hold moisture, stabilize texture, and help ingredients mix in processed foods.

Concern

Limited

Function

Other

Updated

May 25, 2026

Titanium dioxide is an inorganic white pigment used in some foods to make products look whiter, brighter, or more opaque. Food-grade material is mainly particles of TiO2, typically formulated for light scattering rather than nutrition. It may appear in candies, bakery decorations, chewing gum, sauces, or supplements where a clean white color or restored appearance is desired.

Concern

High

Policy

Banned - Revoked in EU

Function

Coloring Agents

Updated

Apr 24, 2026

State actions

1

Xanthan gum is a high-molecular-weight polysaccharide made by fermentation with nonpathogenic Xanthomonas campestris and then purified. In food, it helps thicken liquids, keep ingredients evenly suspended, improve body or mouthfeel, stabilize emulsions, and improve texture in sauces, dressings, beverages, dairy products, gluten-free baked goods, and other formulated foods.

Concern

Limited

Function

Emulsifiers

Updated

Apr 23, 2026