Food additives

Glycerol monostearate - Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Glycerol_monostearate

• a colorless, odorless, and sweet-tasting flaky powder that is hygroscopic
• Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier
• It occurs naturally in the body as a by-product of the breakdown of fats, and is also found in fatty foods.
• GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent

Stabiliser (food) - Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Stabiliser_(food)

• stabiliser is an additive to food which helps to preserve its structure.
• For example it is used in preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam and yogurt.

Focusing On Preservatives: How They Keep Food Fresh
http://www.sciencedaily.com/releases/2002/11/021113070827.htm

• What do preservatives do? They keep foods fresh and inhibit the growth of bacteria, yeasts or molds.
• Preservatives can be grouped into three general types: antimicrobials that block growth of bacteria, molds or yeasts; antioxidants that slow oxidation of fats and lipids that leads to rancidity, and a third type that fights enzymes that promote the natural ripening that occurs after fruits or vegetables are picked.

Food-Info.net : What are emulsifiers and why are they used ?
http://www.food-info.net/uk/qa/qa-fi63.htm

• Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.
• Some common applications of emulsifiers
• In bread emulsifier added to the dough is enough to achieve an enhanced volume, a softer crumb structure and a longer shelf-life
• In Chocolate emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc.