| http://www.w3.org/ns/prov#value | - from egg or soy), and/or mono- and di- glyce??des Other emulsifiers are readily apparent to the skilled artisan and selection of suitable emulsifier(s) will depend, in part, upon the formulation and final product Preservatives may also be added to the nutritional supplement to extend product shelf life Preferably, preservatives such as potassium sorbate, sodium sorbate, potassium benzoate, sodium
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