Difference between revisions of "Emulsifier"
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(New page: A substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and...) |
GregLarson (talk | contribs) (und) |
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| − | A substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and diglycerides. | + | A substance added to products, such as [[meat]] spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and diglycerides. |
==References== | ==References== | ||
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
Revision as of 04:09, November 14, 2007
A substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and diglycerides.