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Odourless, soft, solid masses, white to off-white powders, or stiff gels. The function(s) performed by the food additive when used in cooking.

  • Emulsifier – An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products
Sucroglycerides are not permitted in food products in Australia and New Zealand.

Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. Foodnet India encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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