emulsifier concentrate
1концентрированный эмульгатор — — [http://slovarionline.ru/anglo russkiy slovar neftegazovoy promyishlennosti/] Тематики нефтегазовая промышленность EN emulsifier concentrate …
2List of food additives — This is an alphabetical list of food additives. For related lists, see also: List of food additives, Codex Alimentarius and E number.: This article is incomplete. Please help by expanding it. List of food additive types* Acidity regulators * Anti …
3Protein adulteration in the People's Republic of China — refers to the adulteration and contamination of several food and feed ingredients with inexpensive melamine and other compounds such as cyanuric acid, ammeline and ammelide. These adulterants can be used to inflate the apparent protein content of …
4Perfluorooctanoic acid — IUPAC name pentadecafluorooctanoic acid …
5Processed cheese — American processed cheese (wrapped slices) Processed cheese, process cheese, cheese slice, prepared cheese, or cheese food is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt,… …
6Gelato — Gelato, or the plural Gelati, is Italian ice cream made from a liquid, milk or water; a solid, sugar, fats or sweeteners; flavorings, pastes, fruit powders; stabilizers, guar gum, locust bean, etc.; emulsifiers, mono and digylcerides; and air.… …
7Skittles (confectionery) — Skittles are small round fruit chews that come in hard sugar shells with the letter s printed on them, representing the candy s name. This s insignia was printed in a very dark shade of purple (almost appearing black) from 1974 until… …
8Caramel coloring — is caramel used as a food coloring; it is made by controlled heating of sugar, generally in the presence of acids or alkalis and possibly other compounds, a process called caramelization. Unlike caramel candy, it tends towards maximum oxidation… …
9Caramel color — [E150] seen on the right rim of artificial soy sauce fill line Caramel color or caramel coloring is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or… …
