Food emulsifiers

class=skin-invert-image|thumb|300px|POPC, an example of a [[phosphatidylcholine, a type of phospholipid in lecithin. Shown in – choline residue and phosphate group; – glycerol residue; – monounsaturated fatty acid residue; – saturated fatty acid residue.]] thumb|The different forms of lecithin – powder, two different concentration liquids, granular and powder lecithin

chemical compound

chemical compound

1-Tridecanol (Tridecanol) is an organic compound with the formula . It is a colorless oily solid that is classified as a primary alcohol.

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture. It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.

former food emulsifier