The gelling agents, emulsifiers, stabilizers, and thickening agents walk from E400 to E495 and to b

The gelling agents, emulsifiers, stabilizers, and thickening agents walk from E400 to E495 and to be added in order to improve the texture of a food product. Alginic acid Sodium alginate E400 E401 E402 E403 Ammonium Potassium Calcium alginate E404 E405 E406 1,2-propeenglycolalginaat Agar Carrageenan E407 E407a Processed Eucheuma seaweed E410 Guar gum E411 E412 E413 oat gum Tragacanth gum arabic E414 E415 E416 Xanthan Gum Karaya gum Tara gum E417 E418 E420 Gellan gum sorbitols, Sorbitol, Sorbitol Mannitol Glycerol freezing food preservation E421 E422 E425 Konjac, Konjac gum, Konjac glucomannan e426 Soybean Hemicellulose cassia gum E427 E431 Polyoxyethylene (40) stearate E432 Polyoxyethylene-20-sorbitan monolaurate (Polysorbate 20) E433 Polyoxyethylene-20-sorbitan-monooleate (Polysorbate 80) E434 Polyoxyethylene freezing food preservation -20-sorbitan monopalmitate (polysorbate 40) E435 Polyoxyethylene-20-sorbitan monostearate (polysorbate 60) E436 Polyoxyethylene-20-sorbitan tristearate (polysorbate 65) E440 Pectins, Pectin, Amidated pectin E441 Gelatine Ammonium E442 E444 E445 Sucrose Glycerol esters of wood rosin E450 Diphosphates, Disodium diphosphate, Trisodium, Tetranatriumdifosfaat, Dikaliumdifosfaat, Tetrakaliumdifosfaat, Dicalcium diphosphate, calcium dihydrogen E451 triphosphates, Pentasodium, Pentapotassium E452 Polyphosphates, sodium polyphosphate, potassium tripolyphosphate, sodium calcium polyphosphate, calcium polyphosphate E459 Beta-cyclodextrin E460 Cellulose, microcrystalline cellulose, Powdered cellulose E461 Methyl cellulose E462 Ethyl cellulose Hydroxypropylcellulose Hydroxypropylmethylcellulose E463 E464 E465 E466 Ethyl Methyl freezing food preservation Cellulose Croscarmellose Sodium Cross-linked sodium carboxymethylcellulose E468 E469 Enzymatically hydrolysed E470a Carboxymethylcellulose Sodium, potassium and calcium salts of fatty acids E470b Magnesium salts of fatty acids, freezing food preservation E471 Mono- and diglycerides of fatty acids E472a Mono- and diglycerides of fatty acids esterified with acetic acid Mono- E472b and diglycerides of fatty acids esterified with lactic acid E472c Mono- and diglycerides of fatty acids esterified with citric acid, E472d Mono- and diglycerides of fatty acids esterified with tartaric acid E472e Mono- and diglycerides of fatty acids esterified with mono- and diacetyl tartaric acid E472f Mono- and diglycerides of fatty acids esterified with a mixture of acetic acid and tartaric acid E473 Sucrose-fatty acid esters E474 sucroglycerides E475 Polyglycerol esters of fatty acids E476 Polyglycerol freezing food preservation polyricinoleate E477 Propylene glycol esters of fatty acids E479b Thermally oxidized soya bean oil interacted with mono- and di-glycerides of fatty acids E481 sodium stearoyl-2-lactylate E482 calcium stearoyl-2-lactylate E483 Stearyl tartrate E485 Gelatin Renamed as E441. Propylene glycol sorbitan monostearate E490 E491 E492 E493 sorbitan sorbitan monolaurate sorbitan E494 E495 SORBITAN