Calcium stearoyl-2-lactylate and Food additive

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Calcium stearoyl-2-lactylate and Food additive

Calcium stearoyl-2-lactylate vs. Food additive

Calcium stearoyl-2-lactylate (calcium stearoyl lactylate or CSL) or E482 is a versatile, FDA approved food additive. Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

Similarities between Calcium stearoyl-2-lactylate and Food additive

Calcium stearoyl-2-lactylate and Food additive have 4 things in common (in Unionpedia): Baking, Food Chemicals Codex, Lactic acid, PH.

Baking

Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.

Baking and Calcium stearoyl-2-lactylate · Baking and Food additive · See more »

Food Chemicals Codex

The Food Chemicals Codex (FCC) is a collection of internationally recognized standards for the purity and identity of food ingredients.

Calcium stearoyl-2-lactylate and Food Chemicals Codex · Food Chemicals Codex and Food additive · See more »

Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

Calcium stearoyl-2-lactylate and Lactic acid · Food additive and Lactic acid · See more »

PH

In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.

Calcium stearoyl-2-lactylate and PH · Food additive and PH · See more »

The list above answers the following questions

What Calcium stearoyl-2-lactylate and Food additive have in common
What are the similarities between Calcium stearoyl-2-lactylate and Food additive

Calcium stearoyl-2-lactylate and Food additive Comparison

Calcium stearoyl-2-lactylate has 38 relations, while Food additive has 107. As they have in common 4, the Jaccard index is 2.76% = 4 / (38 + 107).

References

This article shows the relationship between Calcium stearoyl-2-lactylate and Food additive. To access each article from which the information was extracted, please visit:

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