trichloroisocyanuric acid

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  • The introduction of additives into food is done with the aim of ensuring that processed foods remain safe and in good condition throughout their journey from factories or industrial kitchens to warehouses and shops, and finally to consumers.

  • 4. Natural Stabilization In addition to its emulsifying properties, soy lecithin can stabilize other ingredients in food formulations, preventing degradation during storage and extending shelf life. This is particularly valuable in processed foods, which are often subject to long shelf times.


    soy lecithin food additive

    soy
  • 2. Confectionery In chocolates and candies, E472 helps in achieving a smooth, glossy finish. It prevents the crystallization of sugars, ensuring a creamy texture that is appealing to consumers.


    emulsifier e472

    emulsifier
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