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4. Carrageenan Sourced from certain species of red seaweed, carrageenan is extensively used in dairy products like chocolate milk and ice cream for its gelling, thickening, and stabilizing capabilities. It is effective in preventing the separation of ingredients in emulsions.

2. Baked Goods In bread and pastries, E472 can improve volume and crumb structure, while also contributing to a longer shelf life.

The usage of E471 spans a broad range of food items, primarily processed foods. It is commonly found in baked goods, margarine, ice cream, chocolate, confectionery, and salad dressings. In baked goods, E471 enhances texture and contributes to a longer shelf life by preventing stale and dry conditions. In ice cream and margarine, it improves creaminess and mouthfeel, which significantly impacts consumer enjoyment.

2. Sulfate Fertilizers These include ammonium sulfate, potassium sulfate, and magnesium sulfate. They provide sulfur in a readily available form, promoting quick plant uptake.

The Importance of Fertilizer in Agriculture and Its Availability for Sale

Health Considerations

Fortification