Carrageenan is a plant-based food additive from Chondrus crispus seaweed. Used in food supply for at least 14,000 years. FDA approved as "generally regarded as safe" additive in 1959
White, deliquescent powder with pH 11.6. Melting point 899°C, density 2.29 g/cm³. Soluble in water with solubility ranging from 105.5 to 155.7 g/100g. Decomposes with CO2 loss when heated
Maltodextrin is a name shared by two different glucose polymer families. Digestible maltodextrins are white solids derived from plant starches. Digestion-resistant maltodextrins are white powders resistant to digestion. Maltodextrins are classified by dextrose equivalent (DE) between 3 and 20
K4[Fe(CN)6]·3H2O forms lemon-yellow monoclinic crystals. First prepared by Macquer in 1752 from Prussian blue and potassium hydroxide. Historically manufactured from nitrogenous organic material and iron filings
Anticaking agents prevent lumps in powdered materials like salt and confectioneries. Crystalline solids cake through liquid bridge formation. Amorphous materials cake through glass transitions. Some agents absorb moisture or coat particles
E471 is a naturally occurring food additive used as emulsifier. Produced by glycerolysis of triglycerides and glycerol. Mainly made from vegetable oils and plant pomace. Contains small amounts of trans fat