School Science Lessons
Topic 19a Food preservation, food chemistry, shopping chemistry
2009-09-29
Please send comments to: J.Elfick@uq.edu.au
See: Interesting websites
Table of contents
19.3.6 Food preservation
19.4.0 Food chemistry
19.4.4 Shopping chemistry
19.3.6 Food preservation
19.3.6.01 Water content
19.3.6.02 Nutritional value
19.3.6.03 Lost nutrients
19.3.6.04 Blanching
19.3.6.05 Vitamins
19.3.6.06 Freezing, thawing and cold storage
19.3.6.07 Thermal processing,
19.3.6.08 Freezing, thawing and cold storage
19.3.6.09 Thermal processing, cooking and canning
19.3.6.10 Preservatives or antimicrobials
19.3.6.11 Microbial contamination
19.3.6.12 Pasteurization and UHT
19.3.6.13 Nutrients in food
19.3.6.14 Bacteria in food, the 2 hour and 4 hour rule
19.3.6.15 Metal drink-cans to store non-alcoholic drinks, soft drinks, aerated waters
19.4.0 Food chemistry, labels, recipes
19.4.1 Checklist of chemicals in the home, household chemicals
19.4.2 Kitchen hints
19.4.2.1 Stain removal
19.4.2.2 Food allergies and intolerances
19.4.2.2.1 Salicylate intolerance
19.4.2.2.2 Amine intolerance
19.4.2.2.3 Monosodium glutamate intolerance
19.4.2.2.4 Lactose intolerance, lactose tolerance
19.4.2.2.5 Gluten intolerance.
19.4.2.3.0 Caffeine, extraction by supercritical carbon dioxide, critical point
19.4.2.3.1 Approximate caffeine content of beverages
19.4.2.4 Sweetness, relative sweetness of some artificial sweeteners
19.4 2 5 Sweeteners phenylalanine and aspartame
19.4.3 Margarine label
19.4.3.1 Cola label
19.4.4 Shopping chemistry
19.4.4.1 Synthetic food colours approved for use in Australia
19.4.4.2 EEC Code numbers of food additives most likely to cause adverse reactions
19.4.4.3 Additives that may cause problems to children
19.4.4.4 Food standards code terminology
19.4.4.5 Food additives and EEC code numbers
19.4.4.6 Sequestrants, food additives
19.4.4.7 Humectants, food additives
19.4.4.8 Acidity regulators, food additives
19.4.4.9 Anti-caking agents, food additives
19.4.4.10 Antioxidants, food additives
19.4.4.11 Bleaching agents, food additives
19.4.4.12 Buffers, food additives
19.4.4.13 Colours, food additives
19.4.4.14 Emulsifiers, food additives
19.4.4.15 Firming agents, food additives
19.4.4.16 Flavourings, flavour enhancing agents, food additives
19.4.4.17 Flour treatment agents, food additives
19.4.4.18 Food acids, food additives
19.4.4.19 Glazing agents, food additives
19.4.4.20 Humectants, bulking agents, food additives
19.4.4.21 Mineral salts, food additives
19.4.4.22 Packaging gases, propellants, food additives
19.4.4.23 Preservatives, food additives
19.4.4.24 Sequestrants, food additives
19.4.4.25 Sweeteners, food additives
19.4.4.26 Stabilizers, thickeners, food additives
19.4.4.27 Vegetable gums, food additives
19.3.6.01 Water content
Food is commonly preserved by decreasing the availability of water in the food to micro-organisms, i.e. by decreasing the water activity. The water activity of pure water = 1, so any dissolved substances reduces the water activity. You can measure the water activity measuring the equilibrium vapour pressure of the water or by measuring its freezing point or boiling point) So water activity can be decreased by drying processes or by adding solutes, e.g. sodium chloride, sugar, sodium nitrate. Lowering of pH also controls micro-organisms.
19.3.6.02 Nutritional value
The nutritional value of a processed food is rarely better than that of the raw ingredients from which it is produced, unless nutrients are added in purified or concentrated form. Some beneficial effects of processing include the destruction of trypsin inhibitor in legumes, and the liberation of bound niacin in cereals. The consumer can judge reduction in nutritional value of food because it is usually accompanied by a reduction in colour, flavour and texture.
19.3.6.03 Lost nutrients
Nutrients may be lost during food processing because they react with other constituents of the food, oxygen, light or heat, or because they are leached by water. Trace elements and enzymes may also catalyse the destruction of the nutrients. Nutrient loss varies with the type of food, the length of time of processing and the particular nutrient. Nutrients that are unstable in solution include vitamin A, vitamin C, vitamin D, folic acid, vitamin K, riboflavin, thiamine and essential amino acids threonine and tryptophan. Nutrients that are unstable cooking heat include vitamin A, vitamin C, biotin, vitamin D, folic acid, vitamin K, riboflavin, thiamine and essential amino acids lysine, threonine and tryptophan. Canned meats contain less thiamine than fresh cooked meats because some is destroyed by the heat sterilization. The importance of nutrient losses during processing depends on the total diet. Where essential dietary components are in limited supply, any loss of nutrients may be important.
19.3.6.04 Blanching
Blanching, plunging vegetables in boiling water for 2 minutes, inactivates enzymes. Potatoes cut for potato chips, French fries, boiled for two minutes and then cooled in a refrigerator for a further two minutes do not brown as fast as potatoes that are only cut before cooking. During preservation by canning, freezing or dehydration, most vegetables are blanched by immersion in steam or hot water. Blanching inactivates enzymes that otherwise would cause deterioration of the food during storage and subsequent thawing. Steam blanching results in greater retention of water-soluble nutrients than water blanching. Microwave blanching results in better ascorbic acid retention in Brussels sprout. Vegetables that have significant loss of vitamin c and thiamine from blanching include spinach, broccoli, green beans, lima beans, Brussels sprout, cauliflower and peas.
19.3.6.05 Vitamins
Percentage retention of vitamins in canned foods at 27oC for 12 months are as follows:
1. Peas: Vitamin C 86%, thiamine 74%, carotene 91%,
2. Orange juice: Vitamin C 77%, thiamine 89%,
3. Tomatoes: Vitamin C 82%, thiamine 82%.
19.3.6.06 Freezing, thawing and cold storage
Percentage loss of nutrients from muscle meats and liver:
1. Frozen storage for 3 months to 20% to 40% thiamine, 0% to 30% riboflavin, 18% niacin and pantothenic acid.
2. Refrigerator storage for two weeks: 8% to 10% thiamine and pantothenic acid, 10% to 15% riboflavin, <10% niacin. Thawing in running water loses thiamine and pantothenic acid and up to 33% pantothenic acid is lost in the "drip" from thawed beef.
19.3.6.07 Thermal processing, cooking and canning
Pyridoxine (vitamin B6) folic acid and pantothenic acid are the most vulnerable of the B vitamins in foods of animal origin. From 50% to 90% of folic acid and pyridoxine, and 10% to 50% of pantothenic acid may be lost during cooking.
19.3.6.08 Freezing, thawing and cold storage
Freezing, thawing and cold storage, percentage loss of nutrients from muscle meats and liver:
1. Frozen storage for 3 months to 20% to 40% thiamine, 0%-30% riboflavin, 18% niacin and pantothenic acid.
2. Refrigerator storage for two weeks to 8% to 10% thiamine and pantothenic acid, 10% to 15% riboflavin, <10% niacin. Thawing in running water loses thiamine and pantothenic acid and up to 33% pantothenic acid is lost in the "drip" from thawed beef.
19.3.6.09 Thermal processing, cooking and canning
Thermal processing, cooking and canning to Pyridoxine (vitamin B6) folic acid and pantothenic acid are the most vulnerable of the B vitamins in foods of animal origin. From 50% to 90% of folic acid and pyridoxine, and 10% to 50% of pantothenic acid may be lost during cooking.
19.3.6.10 Preservatives or antimicrobials
Benzoic acid and its sodium salts are bacteriostatic or germicidal agents. Many berries, e.g. raspberries, contain up to 0.05% benzoic acid. It may be included in foods of pH < 4.5, e.g. soft drinks, to inhibit the growth of bacteria. The body excretes benzoic acid as hippuric acid.
Sulfur dioxide and sulfites (E220 to 224) inhibit deterioration of dried fruits and fruit juices. In the fermentation industry it is used to prevent spoilage by microbes, as a selective inhibitor, as an antioxidant and antibrowning agent. Sulfur dioxide destroys thiamine so it is only allowed in to foods not an important sources of thiamine. It may be not allowed in meat, except for cooked manufactured meat, e.g. salamis, sausages. Some people are allergic to sulfur dioxide.
Propionates, CH3CH2COOH (E280 to 283), e.g. calcium and sodium salts of propionic acid, are in bread (0.2%) to inhibit the growth of micro-organisms, e.g. Bacillus subtilis which causes "rope" that makes bread inedible.
Sorbic acid (E200-203) (2,4-hexadienoic acid, CH3-CH=CH-CH=CHCOOH occurs in some fruits and inhibits some moulds, yeasts, and bacteria in cheese, pickles, fish products, cordials, and carbonated drinks.
19.3.6.11 Microbial contamination
Aflatoxin is a naturally occurring toxic products found in moulds in foods, especially peanuts (ground nuts) and peanut butter, due to lack of proper drying and storage of crops.
19.3.6.12 Pasteurization and UHT
Pasteurization is the heat treatment of milk, usually 71.7oC for 15 seconds or more so that the milk should keep in the refrigerator for about 5 days. This treatment destroys all pathogenic organisms and most other bacteria to reducing the risk of milk-borne infection. However, there is some loss of thiamine (vitamin B) and ascorbic acid (vitamin C). The amounts of nutrients lost from a processed food depend on the temperature experienced, the time that elapses between processing and consumption, the nature of the food and sometimes the nature of the container.
During pasteurization of milk the minerals, vitamin A, vitamin D, pyridoxine, niacin, pantothenic acid and biotin not affected. Riboflavin, vitamin E and vitamin K are only slightly affected. Thiamine is reduced by 3%. The proteins albumin and globulin may be 10% coagulated. Vitamin B1 and vitamin C may be greatly affected, but milk is not an important source of these vitamins.
UHT milk
During "ultra-heat treatment" processing, milk is heated to 140oC for about 3 seconds then rapidly cooled to 20oC. Milk in unopened UHT packages can keep for 4 to 6 months.
19.3.6.13 Nutrients in food
1. Minimize the amount of chopping and cutting of vegetables for cooking by boiling.
2. Do not use sodium bicarbonate, sodium hydrogen carbonate, in cooking to make cooked vegetables look greener as it increases the rate of loss of thiamine and vitamin C.
3. Store foods at the lowest appropriate temperature and for the shortest possible time. Avoid storing cooked foods for lengthy periods in the freezer or refrigerator. When you buy frozen food, carry it home in an insulated container and place it in the home freezer as soon as you get home.
19.3.6.14 Bacteria in food, the 2 hour and 4 hour rule
Hot food stored in a restaurant should be always above 60oC. Cold food stored in a restaurant should always be below 5oC. However, many foods kept on display, e.g. pies or sushi, are not kept at these temperatures, in which case bacteria can multiply in them. To control bacteria, temperatures should either be very high or very low:
115oC to 120oC: Canning temperatures used for low acid vegetables, meat, and poultry in pressure canner.
100oC to 115oC: Canning temperatures used for fruits, tomatoes, and pickles in water bath canner.
75oC to 100oC: Cooking temperatures that destroy most bacteria. The time required to kill bacteria decreases as temperature is increased.
60oC to 75oC: These warming temperatures prevent growth but allow survival of some bacteria.
40oC to 60oC: At these temperatures some bacterial growth may occur and many bacteria survive.
15oC to 40oC: These temperatures allow rapid growth of bacteria and production of toxins by some bacteria.
5oC to 15oC: At these temperatures some growth of food poisoning bacteria may occur. Do not store meats, poultry, or seafood for more than a week in the refrigerator.
0oC to 5oC: These cold temperatures permit slow growth of some bacteria that cause spoilage.
-10oC to 0oC: These freezing temperatures stop growth of bacteria, but may allow bacteria to survive.
The 2 hour and 4 hour rule
Food that can support the growth of bacteria is called potentially hazardous food and is usually stored in a refrigerator, e.g. meat, dairy products, cooked rice and pasta. Most pathogen bacteria do not grow or have very slow growth below 5oC and above 60oC, so their favourable temperature range is between these two temperatures. When most pathogenic bacteria enter the favourable temperature range they remain in a lag phase for about 2 hours before they start to multiply rapidly. So if food is stored in a refrigerator for some time it is safe to eat the food or return it to the refrigerator for up to 2 hours after removal of the food from the refrigerator. For up to 4 hours after removal from the refrigerator the food may be consumed but not returned to the refrigerator. Food  removed from the refrigerator for 4 hours or more must be discarded because they are a potentially hazardous because they may cause food poisoning.
19.3.6.15 Metal soft drink-cans to store non-alcoholic drinks
Cut the tops off two aluminium soft drink-cans. Fill one can with a sodium bicarbonate solution and fill the other with a vinegar solution. After 3 days observe corrosion in the can containing sodium bicarbonate but not in the can containing vinegar. The aluminium oxide formed on the surface of the aluminium can is stable in acid solutions but dissolves in the basic solution leaving the aluminium unprotected. So aluminium cans are used to store low pH fruit drinks. Repeat the experiment with tin-coated steel cans, not protected with a protective lacquer coating.
19.4.2.2 Food allergies and intolerances
1. Some people can be sensitive to the effects of natural food chemicals. Although the body becomes accustomed to small amounts of these substances in the daily diet, eating too much of certain foods or a sudden change of diet or infection, can alter the body's reaction. The tastier a food is, the richer it is likely to be in natural chemicals, e.g. chocolate and mint. Small amounts of natural chemicals present in a food, e.g. chocolate, may not be enough to cause a reaction by itself. However, the chocolate may cause a reaction because a chemical may be common to many different foods so a reaction occurs when the threshold is finally exceeded by eating the chocolate. Organic foods may contain fewer traces of pesticides and other agricultural chemicals, but they contain the same natural pesticides and preservatives in the skin.
2. Food additive
People who are sensitive to natural food chemicals are usually also sensitive to food additives, e.g. preservatives to keep foods fresh and colourings to make foods look more attractive. If you need to avoid these additives, check the labels.
3. Food intolerance
Reactions to food chemicals are called intolerances. They irritate different parts of the body causing headaches, mouth ulcers, stomach pains and bowel irritation. Children may become "hyperactive" after eating a rich meal or coloured, flavoured and preserved foods or drinks. In sensitive people, natural chemicals may build up to cause recurrent symptoms. They should avoid spicy foods and processed foods.
4. Food allergy
A food allergy is caused by antibodies to food proteins from particular foods, e.g. milk, eggs, wheat, peanuts or fish. A food allergy may cause itching mouth, vomiting and cramps. People sensitive to natural food chemicals are usually also sensitive to one or more of the common food additives.
5. Oils
Margarine and oils may be preserved to stop them going rancid but cold pressed oils are not preserved, e.g. cold pressed coconut oil. Sunflower and safflower oils sometimes contain antioxidants. Margarine is sometimes preserved fat reduced ("light"). Spreads are usually preserved. Heavily flavoured fats and oils, e.g. olive oil, corn oil, peanut oil, sesame oil, walnut oil, almond oil, Copha, all contain moderate to high levels of natural chemicals. Cow or goat milk, cream and butter are all very low in natural chemical content.
6. Starches
Refined rice products and wheaten cornflour are the lowest in natural chemicals, though some people prefer whole grain and wholemeal products Potato products may contain preservatives (220 to 228) or antioxidants if cooked in oil.
7. Sugars
Refined sugar in moderation usually causes no adverse effects. Avoid all sweets with colours and flavours other than vanilla. Most dried fruits are preserved with sulfite that may cause asthma attacks. Sun-dried fruits without preservative have a very high natural chemical content.
19.4.2.2.1 Salicylate intolerance
Salicylates are in medicine for painkilling, anti-inflammatory action and as preservatives in processed foods. Salicylates include salicylic acid and sodium salicylates. Salicylates usually do not cause harm to healthy adults but aspirin may be harmful to children and to elderly people. Other salicylate painkillers include extract of the bark of the willow tree (Salix alba vulgaris) and oil from meadow sweet (Spirea ulmaria). Other naturally occurring salicylates are in many fruits and vegetables in very small amounts. Aspirin, analgesic, acetylsalicyclic acid (2-acetyloxybenzoic acid) is made in factories from salicylic acid, HOC6H4COOH, 1-hydroxybenzoic acid. Methyl salicylate, oil of wintergreen (Gaultheria procumbens) as a liniment for sore muscles. Phenyl salicylates (salol) are in sunscreens and as a stabilizer in plastics. Salicylanilide, a compound of salicylic acid and aniline derivatives, is as an antiseptic in soap. Most fruits and many vegetables contain natural salicylates, and some also have high amine levels. Salicylates have a natural preservative action and are concentrated near any surface of fruits and vegetables. Levels of salicylates are higher in unripe fruits and decrease with ripening. In many cases these natural chemicals are concentrated near the skin and you can avoid them by peeling, e.g. potatoes and pears. Natural chemical content also varies with ripeness. Salicylates are highest in unripe fruit, and decrease with ripening. Flavoured or fruit yoghurt may also contain salicylates. Spicy processed meats can also contain salicylates or MSG, e.g. salami, seasoned meats, meat pies, sausages and sausage rolls, frankfurters, meat pastes and extracts.
19.4.2.2.2 Amine intolerance
Amines come from protein breakdown or fermentation. Large amounts are present in cheese, chocolate, wines, beer, yeast extracts and fish products. They are also found in certain fruits and vegetables, e.g. bananas, avocados, tomatoes and broad beans. You also make tiny amounts of some amines in your own body, e.g. adrenaline. Amines increase with ripening in fruits that go soft, e.g. banana and avocado. Highly sensitive people should wash fruits and vegetables thoroughly before eating, thickly peel pears and potatoes and discard the outer leaves of lettuce. Yoghurt may have some amines. Cheeses contain varying amounts of natural amines and MSG. The tastier the cheese, the higher its chemical content is likely to be. Soy milk and fresh products like tofu and tofu ice cream all have a low natural chemical content and so usually causes no chemical intolerance problems unless the person is allergic to soy bean proteins. However, fermented products like soy sauce, tempeh and miso are rich in natural amines and MSG. Browning meat, grilling or charring will increase natural amine levels which make them more tasty. Fresh meats, poultry, seafood, and eggs are all low in natural chemicals. However, amines can form as a result of a protein breakdown in aged, overcooked and processed meats. Pork, chicken skin, canned or frozen fish, liver, kidney and other offal contain high amine levels. Buy and eat meat within two days. Processed meats are rich in amines, and may be preserved with nitrites, e.g. ham, bacon, corned beef. Fish products, especially those which are salted, smoked, pickled or dried, are rich in amines and other natural chemicals.
19.4.2.2.3 Monosodium glutamate intolerance
See diagram 16.3.6.0.1: Monosodium glutamate
MSG, monosodium glutamate, sodium hydrogen glutamate, is the monosodium salt of glutamic acid, a natural amino acid. and a building block of all proteins. It is found naturally in most foods. It is as an additive to increase the flavour of soups, sauces, Asian cooking and snack foods. Umami is the taste of monosodium glutamate. Excess MSG, often in Asian soup liquids, causes unpleasant "wooden tongue" feelings. MSG is banned in prepared baby food. It is produced by fermentation of sugars produced by acid hydrolysis of molasses or tapioca using the bacterium Corynebacterium glutanicum. However, the MSG used to prepare cheap street foods may be adulterated.
19.4.2.2.4 Lactose intolerance, lactose tolerance
Lactose intolerance is a problem for people who cannot tolerate lactose (milk sugar). Refined sugar in moderation usually causes no adverse effects.
The milk sugar lactose is digested by lactase enzyme produced in the intestines. It is essential for babies however some adults can also produce lactase because of a mutation in the DNA that controls the lactase gene. The mutation is common in Northern Europeans and has occurred independently in East Africa and Saudi Arabia in other populations dependent on milk-producing animals. The same mutation may be quite common in the world.
19.4.2.2.5 Gluten intolerance
Wheat may be a problem for people who cannot tolerate gluten. Coeliac disease is an allergy to gluten. Bread making flour may be preserved with sulfite but most disappears during cooking.
19.4.2.3.0 Caffeine, extraction by supercritical carbon dioxide, critical point
Materials can exist in three states: solid, liquid and gas. You can change from one to another by altering temperature and / or pressure. If you increase temperature and pressure enough, the distinction between liquid and gas will disappear at the critical point. No phase boundary between liquid and gas exists because at extremely high temperatures and pressures, the liquid and gaseous phases become indistinguishable. The critical point of water is 374°C 218 atmospheres of pressure. At above 31.1oC and 72.9 atmospheres of pressure carbon dioxide behaves like liquid and like a gas. It spreads out like a gas to fill the available space and can dissolve substances as if it was a liquid. The low temperature is convenient because it can be used with substances that would be damaged by the high temperature. Supercritical carbon dioxide is used to remove caffeine from tea and coffee, an extract substances from hops, essential oils, and environmental pollutants. It is also used for dry cleaning. Supercritical carbon dioxide is used to extract caffeine from coffee beans, extract nicotine from tobacco, extract oil from oilseeds, e.g. soy bean and sunflower, extract the natural insecticide pyrethrin.
19.4.2.3.1 Approximate caffeine content of beverages
Percolated coffee cup 150 mL, Caffeine content 100 mg
Drip coffee cup 150 mL, Caffeine content 80 to 200 mg
Instant coffee cup 150 mL, Caffeine content 60 to 70 mg
Cocoa cup 150 mL, Caffeine content 5 mg
Chocolate bar 100 g Caffeine content 20 mg
Cola drink-can 375 mL, Caffeine content 35 to 55 mg
Tea cup 150 mL, Caffeine content 50 mg
Decaffeinated tea cup 150 mL, Caffeine content 2 mg
Coffee beans (green) Caffeine content 0.8 to 1.8% mg
Tea leaves (undried) Caffeine content 0.8 to 2.1% mg
In some countries, the legal limit for caffeine content is 55 mg / 375 mL (cola drink-can)
The fatal dose of caffeine is about 10 mg.
Caffeine is in analgesic preparations containing ergotamine for the relief of migraine headaches. Caffeine is found in coffee Coffea arabica, tea Camellia sinensis, yerba mate Ilex paraguariensis, guarana Paullinia cupana, cola Cola nitida. Theobromine is found in chocolate Theobroba cacao.
19.4.2.4 Relative sweetness of some artificial sweeteners
Relative sweetness, mass for mass, is measured by comparing the taste in water to a 4% solution of cane sugar.
Sucrose, cane sugar, food, Relative sweetness 1.0
Lead acetate, sugar of lead, TOXIC, Relative sweetness 1.0
Glycerol, glycerine, E 422, Relative sweetness 0.6
Ethylene glycol, anti-freeze, TOXIC, Relative sweetness 1.3
D-tryptophan, amino acid, Relative sweetness 35
Cyclamate, E 952, Relative sweetness 30 to 80
Acesulfame-K, E 950, Relative sweetness 150
Aspartame, dipeptide ester, E 951, Relative sweetness 160, e.g. "Equal",
Dulcin, sucrol, 4-ethoxyphenyl urea (not allowed most countries) relative sweetness 250
Saccharin, o-toluene sulfonamide, E 954, Relative sweetness 300 to 500, e.g. "Sweet 'N Low"
Sucralose, trichlorogalactosucrose, E 955, Relative sweetness 650, "Splenda, No Calorie Sweetener"
Alitame, dipeptide amide, E 956, Relative sweetness 2 000
Thaumatin, West African plant Ketemfe (Thaumatococcus danielli) E 957, Relative sweetness 750 to 1 600
The sugar derivative, sucrose octoacetate, is bitter and is as a harmless denaturant for alcohol to make denatured spirit undrinkable. Previously, denatured spirit contained methanol to make it undrinkable but it caused blindness in alcoholics determined to drink it.
19.4.2.5 Sweeteners phenylalanine and aspartame
1. The sweetener "Equal" contains phenylalanine and 3.6% aspartame. One "Equal" 16 kJ sachet is equivalent to two level teaspoons of "sugar" (140 kJ).
1. Phenylalanine has the systematic name: (S)-2-Amino-3-phenyl-propanoic acid, chemical formula C9H11NO2, C6H5CH2CH(NH2)COOH. So phenylalanine is classed as a phenylketonic. The alpha-amino acid phenylalanine exists in two forms, the D-forms and L-forms, which are enantiomers, mirror image molecules, of each other. L-phenylalanine (LPA) is an electrically neutral amino acid, one of the twenty common amino acids used to biochemically form proteins, coded for by DNA. Its enantiomer, D-phenylalanine (DPA) can be synthesized artificially. L-phenylalanine is in living organisms, including the human body, where it is an essential amino acid. The synthesized mix DL-phenylalanine (DLPA) which is a combination of the D-forms and L-forms, is as a nutritional supplement. Some authorities suggest that the amino acid DL-phenylalanine should be used with caution if you are pregnant or diabetic, if you have high blood pressure or suffer anxiety attacks. Phenylalanine is part of the composition of aspartame, a common sweetener found in prepared foods (particularly soft drinks, and gum). Phenylketonuria (PKU) is an inherited human genetic disorder of people without the ability to metabolize phenylalanine that occurs in about 1 in 15 000 births, but 1 in 4 500 births among the Irish. Due to phenylketonuria, products containing aspartame usually have a warning label that they contain phenylalanine, in compliance with USA FDA guidelines. Phenylalanine, a natural amino acid found in many foods, is deleterious only to sufferers of the genetic disorder phenylketonuria.
2. Aspartame is the name for the artificial, non-carbohydrate sweetener, aspartyl-phenylalanine-1-methyl ester, i.e. the methyl ester of the dipeptide of the amino acids aspartic acid and phenylalanine D-forms and L-forms, which are enantiomers (mirror image molecules) of each other. Aspartic acid, 2-aminobutanedioic acid, HOOCCH2CH(NH2)COOH, also called aspartate, the name of its anion, is one of the 20 natural proteinogenic amino acids which are the building blocks of proteins. The amount of aspartame in an average can of diet cola is about 0.06%. Aspartame is 160 times sweeter than sugar, sucrose with E number (addifivescode) E951. It is a common sweetener in prepared foods, particularly soft drinks. Aspartame is one of the sugar substitutes used by diabetics. Products containing aspartame usually have a warning label that they contain phenylalanine, in compliance with U.S. FDA guidelines. Aspartame breaks down into its constituent amino acids when heated in the presence of water and acids. So it is unsuitable for use in baking but is commonly in diet soft drinks or to sweeten coffee and tea. A soft drink is a drink that contains no alcohol. While aspartame, like other peptides, has a caloric value of 4 kilocalories per gram, the quantity of aspartame needed to produce a sweet taste is so small as to make its caloric contribution negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. Some authorities suggest that aspartame is a risky chemical food additive, and its use during pregnancy and by children is one of the greatest modern tragedies in human history. Aspartame is synthesized from the two amino acids L-aspartic acid and L-phenylalanine, which are bonded by methanol. Aspartame breaks down easily and loses its sweetness when heated. Toxic levels of aspartame in the blood may result in mental retardation, altered brain function and behaviour changes in humans and cause side effects including dizziness, headaches and menstrual problems. Since the FDA approved aspartame for consumption in 1981, some researchers have suggested that a rise in brain tumour rates in the United States may be at least partially related to the increasing availability and consumption of aspartame and phenylalanine.
19.2.1.1.1 Composition of edible oils
Type of Oil % Monounsaturated fat % Polyunsaturated fat % Saturated fat
Canola oil 58.9 29.6 7.1
Coconut oil 5.8 1.8 86.5
Corn oil 12.7 58.7 24.2
Flaxseed oil 22 74 4
Grape seed oil 16.1 69.9 8.1
Olive oil 77 8.4 13.5
Palm oil 37 9.3 49.3
Palm Kernel oil 11.4 1.6 81.5
Peanut oil 46.2 32 16.9
Safflower oil 12.6 73.4 9.6
Sesame oil 39.7 41.7 14.2
Soybean oil 23.3 57.9 14.4
19.4.3 Margarine label
Information from the label on a 250 g packet of an Australian "Original, Cholesterol free spread" margarine
Ingredient list: Vegetable oils, water salt, skim milk powder and whey powder, emulsifiers (soybean lecithin, 471) food acid (citric) colour (beta carotene) vitamin A and D, flavour. Keep refrigerated. Contains 70% fats and oils. No artificial colours. Virtually free of trans fatty acids. Contains soy and milk as indicated in bold type.
Nutrient Quantity per 5 g serve Quantity per 100 g
Energy 130 kj 2620 kj
Protein < 1 g < 1 g
Fat, total 3.5 g 70 g
Saturated fatty acids 0.9 g 17 g
Trans fatty acids 0.03 g 0.63 g
Polyunsaturated fatty acids 0.9 g 17.0 g
Omega-3 fatty acids 0.25 g 5 g
ALA 0.25 g 5 g
Mono-unsaturated fatty acids 1.7 g 34 g
Cholesterol nil nil
Carbohydrate < 1 g < 1 g
Sugars < 1 g < 1 g
Sodium 49 mg 790 mg
Vitamin A 50 mu g (** 7% RDI) 1 000 mu g
Vitamin D 0.5 mu g (** 5% RDI) 10 mu g
Potassium 1 mg 14 mg
# All specified values are averages
** Recommended dietary intake (Australia/ New Zealand)
Observe the label of a packet of margarine bought in your local store. Note list the list of ingredients and compare it to the list above.
19.4.3.1 Cola label
Check for the following information on a drink-can with the example information included below:
1. Name: "Normal name" or name modified by words, e.g. "lite", "diet", "no sugar". If trade mark, shown as lower case "R in a circle" or "TM".
Volume, e.g. 375 mL (drink-can) 1.25 L (big plastic bottle)
"Refund at collection depot"
Bar code for item and price
Best before date (see base of can or neck of bottle)
"Store in a cool place"
Consumer information: (Telephone number)
Batch number, e.g. 965DB2
2. This drink contains: Carbonated water, Flavour, Colour (150d) Food acid (338,330) Sweeteners (951, 950) Preservative (211) Caffeine, Phenylalanine
3. Nutrition information: Servings per package, e.g. 5, Serving size: e.g. 375 mL
4. Average quantity per 100 mL
4.1. Cola: Energy 180 kJ, 43 Calories, Protein 0 g, Fat 0 g, Fat, saturated 0 g, Carbohydrate 10.6 g, Carbohydrate, Sugars 10.6 g, Sodium 10.0 mg
Soft drink Contains: Carbonated water, Sugar, Colour (150d) Food acid (338) Flavour, Caffeine.
4.2. Cola, Diet or Light: Energy 1.5 kJ, 0.4 Calories, Protein 0.05 g, Fat 0, Fat of which saturates 0, Carbohydrate 0.1, Carbohydrates of which Sugars 0, Sodium 15 g. Soft drink Contains: Carbonated water, Flavour, Colour (150d) Food acid (338, 330) Sweeteners (951, 950) Preservative (211) Caffeine. Contains: Phenylalanine
4.3. Cola light: Sugar free, carbonated water, caramel, colour, sodium cyclamate and acesulfame-k and aspartame, phosphoric acid and citric acid, caffeine and other flavourings, preservative, phenylketourics, contains phenylalanine, Energy 0.18 kcal, All aluminium can
Observe the labels on soft drink (non-alcoholic drink) bottles and the labels printed on cans of the regular drink, diet or light drink, drink with special flavours, e.g. vanilla flavour.
19.4.4.1 Some synthetic food colours approved for use in Australia
CI number refers to the English Colour index. Number following the name, e.g. E123, is the EEC code number:
Red shades: CI 16035 Allura red AC, CI16185 Amaranth 123, CI 16255 Brilliant scarlet 4R, CI 14720 Carmoisine 122, CI 14780 Clorazol pink Y, CI 45430 Erythrocyte 127
Orange shade: CI 15980 Orange GGN
Yellow shade: CI 15985 Sunset yellow FCF 110, CI 19140 Tartrazine E102, CI 18965 Yellow 2G,
Green shade: CI 44090 Green S
Blue shadow: CI 42090 Brilliant blue FCF, CI 73015 Indigo carmine
Violet shade: CI 42580 Acid violet 21
Brown shade: CI 20285 Chocolate brown HT E155
Black shade: CI 28440 Brilliant black BN E151
19.4.4.2 EEC Code numbers of food additives most likely to cause adverse reactions
Colours: Artificial E102, E107, E110, E122 to 129, E133, E142, E151, E155. Natural (annatto) E160b
Preservatives: sorbates E200-203, benzoates E210-213, sulfites E220-228, nitrates and nitrites E249-252, propionates E280-283, antioxidants E310 to 321, the flavour enhancer monosodium glutamate E621. Most other additives are unlikely to cause reactions.
19.4.4.3 Additives that may cause problems to children
Sweetners: E951 Aspartame
Colours: E102 Tartrazine, E104 Quinoline Yellow, E107 Yellow 2G, E110 Sunset Yellow, E120 Cochineal, E122 Carmoisine, E123 Amaranth, E124 Ponceau 4R, E127 Erythrosine, E128 Red 2G, E129 Allura Red, E131 Patent Blue V, E132 Indigo Carmine, E133 Brilliant Blue FCF, E142 Green S, E151 Black PN, E154 Brown FK
Preservatives: E210 Benzoic acid, E211 Sodium benzoate, E212 Potassium benzoate, E213 Calcium benzoate, E214 Ethyl 4-hydroxybenzoate, E215 Ethyl 4-hydroxybenzoate sodium salt, E216 Propyl 4-hydroxybenzoate, E217 Propyl 4-hydroxybenzoate sodium salt, E218 Methyl 4-hydroxybenzoate, E219 Methyl 4-hydroxybenzoate sodium salt, E220 sulfur dioxide, E221 Sodium sulfite, E222 Sodium hydrogen sulfite, E223 Sodium metabisulfite, E224 Potassium metabisulfite, E226 Calcium sulfite, E227 Calcium hydrogen sulfite, E230 Biphenyl, E231 2-Hydroxybiphenyl, E232 Sodium biphenyl-2-yl oxide, E233 2-(Thiazol-4-yl) benzimidazole, E239 Hexamine, E249 Potassium nitrite, E250 Sodium nitrite, E251 Sodium nitrate, E252 Potassium nitrate
19.4.4.4 Food standards code terminology
Aflotoxin: Toxic substance produced by Aspergillus flavus
Agar: Jelly-like substance from red seaweed
Collagen: Protein in animal connective tissue boiled to make gelatine glue
Denature: Destroy structure of a protein by heating or oxidation
Dioxin: Group of substances harmful to living things in small concentrations, e.g. 2,3,7,8-TCDD (2,3,7,8-tetrachlorodibenzo-p-dioxin)
Erythema: Skin inflammation
Flocculate: Coagulate in fluffy lumps
Flux: Lowers melting point in metallurgy
Lanolin: Wool fat, palmitate and stearate ester of cholesterol
Linoleic acid: C17H33COOH
Microsmic salt: Sodium ammonium hydrogen phosphate from urine
Vermiculite: Mica minerals that open when heated, used for growing seeds
19.4.4.5 Food additives and EEC code numbers
E-numbers indicate approved as food addifivesin some countries but this list may not be current in your country. Descriptors from previous lists shown in brackets. An addifivesis a substance added to food to modify flavour, colour, texture, keeping properties or nutritional content. It is illegal to add additives to food unless permitted by law. Minerals and vitamins added to food to improve the diet do not need addifivesnumbers unless added for another purpose, e.g. as an antioxidant.
19.4.4.6 Sequestrant food additives
See 16.4.4: EDTA, ethylenediaminetetraacetic acid, C10H16N2O8
They are added to food to form tightly bound complexes with unwanted metals to prevent the decomposition of the food. The sodium and calcium salts of EDTA (ethylene diaminetetra acetic acid) are common sequestrants.
19.4.4.7 Humectant food additives are moisturizers that attracting water, e.g. sorbitol for skin products and glycerine for shampoos.
E100 to E181 Colours
E200 to E290 Preservatives
E300 to E385 Acids, Antioxidants, mineral salts
E400 to E 495 Vegetable gums, emulsifiers, stabilizers and others
E500 to E585 Vegetable gums, emulsifiers, stabilizers and others
E620 to E640 Flavour enhancer
E900 to E1520 Miscellaneous food additives [This category is not in the classification below.]
Unnumbered food additives
Key: BAN = banned in some countries, # = may cause the following medical condition
19.4.4.8 Acidity regulators, food addifives
E339 Sodium phosphates (acidity regulator, emulsifier, mineral salt) (# high intakes cause Ca/ P problems) (as laxative, textile fixing agent)
E340 Potassium phosphates (mineral salt, acidity regulator, stabilizer)
E350 Sodium malates (DL-sodium malates) (acidity regulator, humectant)
E351 Potassium malates (acidity regulator)
E352 Calcium malates (acidity regulator)
E353 Metatartaric acid (acidity regulator, sequestrant)
E354 Calcium tartrate (acidity regulator, sequestrant)
E357 Potassium adipate (acidity regulator, buffer)
E363 Succinic acid (Sodium fumarate) (BAN) (acidity regulator, flavour enhancer)
E261 Potassium acetate (acidity regulator, preservative) (# affects damaged kidneys) (in sauces, pickles)
E262 Sodium acetate (Sodium diacetate) (acidity regulator, preservative)
E296 Malic acid (from fruit or synthetic) (restricted to not infant food) (acidity regulator, antioxidant)
E326 Potassium lactate (humectant, bulking agent, acidity regulator) (as with E325)
E330 Citric acid (from citrus fruit) (food acid, acidity regulator, flavouring) (in infant formula, processed cheese, soft drinks)
E331 Sodium citrates (food acid, acidity regulator, emulsifier)
E332 Potassium citrates (food acid, acidity regulator, stabilizer)
E335 Sodium tartrates (acidity regulator, sequestrant)
E336 Potassium tartrates (acidity regulator, stabilizer)
E337 Sodium potassium tartrate (Potassium sodium tartrate) (acidity regulator, stabilizer)
E338 Phosphoric acid (food acid, acidity regulator) (in processed cheese)
E356 Sodium adipate (acidity regulator, firming agent)
E357 Potassium adipate (acidity regulator)
E370 1,4-Heptonolactone (BAN)
E380 Tri-ammonium citrate (food acid, acidity regulator) (# liver and pancreas problems)
E507 Hydrochloric acid (acidity regulator)
E513 Sulfuric acid (acidity regulator)
E521 Aluminium sodium sulfate (buffer, firming agent) (# contact skin rash)
E522 Aluminium potassium sulfate (buffer, firming agent)
E523 Aluminium ammonium sulfate (buffer, stabilizer) (# mouth irritation)
E526 Calcium hydroxide (acidity regulator, firming agent)
E527 Ammonium hydroxide (BAN) (acidity regulator)
E528 Magnesium hydroxide (BAN) (acidity regulator)
E540 Dicalcium diphosphate (BAN)
E541 Sodium aluminium phosphate (BAN) (acidity regulator, emulsifier) (phosphate aerator in some baking powders) (# acidic problems)
E575 Glucono delta-lactone (acidity regulator, raising agent)
E576 Sodium gluconate (BAN) (acidity regulator, sequestrant)
E578 Calcium gluconate (acidity regulator, firming agent)
E1102 Glucose oxidase (enzyme, acidity regulator)
19.4.4.9 Anti-caking agents, food addifives
E460 Cellulose (microcrystalline and powdered) (anti-caking agent)
E468 Crosslinked sodium carboxy methylcellulose (carrier, suspending agent)
E504 Magnesium carbonate (mineral salt) (anti-caking agent)
E530 Magnesium oxide (BAN) (anti-caking agent, firming agent)
E535 Sodium ferrocyanide (anti-caking agent)
E536 Potassium ferrocyanide (anti-caking agent)
E538 Calcium ferrocyanide (anti-caking agent)
E553a Magnesium silicate (BAN) or magnesium trisilicate (anti-caking agent)
E542 Bone phosphate (from bones) (anti-caking agent) (in coffee machine milk)
E544 Calcium polyphosphates (BAN)
E545 Ammonium polyphosphates (BAN)
E551 Silicon dioxide (anti-caking agent)
E552 Calcium silicate (anti-caking agent) (as Antacid)
E553a Magnesium silicates (BAN)
E553b Talc (magnesium silicate) (BAN) (anti-caking agent) (# respiratory problems and tumours) (in polished rice)
E554 Sodium aluminium silicate (sodium aluminosilicate) (anti-caking agent) (in table salt, dried milk, flour)
E555 Potassium aluminium silicate
E556 Aluminium calcium silicate (Calcium aluminium silicate) (anti-caking agent) (in milk powder)
E558 Bentonite (anti-caking agent)
E559 Aluminium silicate, kaolin (anti-caking agent)
E570 Fatty acids (Stearic acid) (anti-caking agent)
E572 Magnesium stearate
E574 Gluconic acid (anti-caking agent, sequestrant)
E900 Dimethylpolysiloxane (anti-caking agent, emulsifier, anti-foaming agent)
19.4.4.10 Antioxidants, food addifives
E100 Curcumin (from turmeric and artificial) (colour orange to yellow, antioxidant) (in margarine)
E224 Potassium metabisulfite (preservative, antioxidant) (# allergy reaction to asthma, hyperactivity)
E225 Potassium sulfite (preservative, antioxidant) (may asthma, hyperactivity, behavioural problems)
E296 Malic acid (acidity regulator, antioxidant)
E300 Ascorbic acid (in fruit and synthetically from glucose) (vitamin C) (antioxidant, preservative) (in breakfast cereals, meat products)
E301 Sodium ascorbate (sodium salt of vitamin C) (antioxidant)
E302 Calcium ascorbate (antioxidant, preservative) (# calcium oxalate stones)
E303 Potassium ascorbate (antioxidant) (potassium salt of vitamin C)
E304 Fatty acid esters of ascorbic acid (ascorbyl palmitate) (antioxidant, preservative)
E306 Tocopherols, concentrate, mix (vitamin E) (from vegetable oils) (antioxidant) (may be destroyed by freezing)
E307 Alpha-tocopherol (di-alpha tocopherol) (vitamin E) (antioxidant, nutrient) (may be destroyed by freezing)
E308 Gamma-tocopherol (synthetic) (antioxidant)
E309 Delta-tocopherol (vitamin E) (vegetables, soy, wheat germ, maize) (antioxidant prevents oxidation of vitamin A) (in margarine, salad dressing)
E310 Propyl gallate (synthetic ester of gallic acid) (antioxidant) (# asthma, not allowed in baby food) (prevents rancidity of oils) (in margarine, salad dressing)
E311 Octyl gallate (synthetic salt of gallic acid) (antioxidant) (# allergic reactions) (as in E310)
E312 Dodecyl gallate (ester of gallic acid) (antioxidant) (# allergic reactions) (as in E310)
E315 Erythorbic acid (from sucrose) (antioxidant, preservative) (# allergic reactions)
E316 Sodium erythrobate (salt of erythrobic acid) (antioxidant)
E319 Tert-butyl hydroquinone (from petroleum) (antioxidant) (# nausea, can be fatal!) (in margarine)
E320 Butylated hydroxy anisole, BHA (from petroleum) (BAN, not in infant food) (antioxidant that retards spoilage, preservative) (# asthma, hyperactivity)
E321 Butylated hydroxy toluene, BHT Sweeteners (BAN) (# asthma, hyperactivity) (antioxidant, preservative)
E512 Stannous chloride, SnCl2 (colour retention agent, antioxidant) (may irritate skin)
E620 Glutamic acid (from animal and vegetable proteins, bacteria) (restricted, not for infants) (flavour enhancer, antioxidant) (in canned and frozen foods)
19.4.4.11 Bleaching agents, food bleaching agents, food addifives
E925 Chlorine (bleaching agent) (# destroys nutrients) (in flour products, in tap water)
E926 Chlorine dioxide (bleaching agent) (as in E925)
E927 Azodicarbonamide (BAN)
E928 Benzoyl peroxide (bleaching agent) (# problems for asthmatics) (in flour)
19.4.4.12 Buffers, food buffers, food addifives
E260 Acetic acid, glacial acetic acid, glacial (from wood fibres) (food acid, buffer) (vinegar) (in pickles)
E327 Calcium lactate (food acid, buffer)
E333 Calcium citrate (food acid, buffer)
E341 Calcium phosphates (buffer, sequestrant) calcium dihydrogen phosphate Ca(H2PO4)2, calcium hydrogen phosphate CaHP2O4,
E352 Calcium malates (IDL-calcium malates (buffer, firming agent)
E355 Adipic acid (food acid, raising agent, buffer)
E357 Potassium adipate (acidity regulator, buffer)
E521 Aluminium sodium sulfate (buffer, firming agent) (# contact skin rash)
E522 Aluminium potassium sulfate (buffer, firming agent)
E523 Aluminium ammonium sulfate (buffer, stabilizer) (# mouth irritation)
19.4.4.13 Colours, food colours, food addifives
E100 Curcumin (from turmeric and artificial) (colour: orange to yellow, antioxidant) (in margarine)
E101 Riboflavin, Riboflavin-5'-phosphate (vitamin B2) (in green vegetables, eggs, milk, liver) (colour: orange to yellow) (in margarine)
E102 Tartrazine (coal tar dye) (BAN) (colour: lemon to orange yellow) (# asthma, skin problems)
E104 Quinoline yellow (azo dye) (colour: yellow) (# dermatitis) (in lipsticks)
E107 Yellow 7G (# asthma, allergies) (in soft drinks)
E110 Sunset Yellow FCF, Orange Yellow S (azo dye) (BAN) (colour: orange to yellow) (# asthma, hyperactivity) (in ice cream, medicines)
E120 Cochineal, Carminic acid, Carmines (made from cochineal insects) (colour: red) (# asthma, hyperactivity)
E122 Azorubine, Carmoisine (from coal tar) (BAN) (colour: red) (# asthmatic reaction, hyperactivity) (in sweets)
E123 Amaranth (from amaranth plant or coal tar and azo dye) (BAN) (colour: blue to red) (# hyperactivity) (in cake mix, jelly crystals)
E124 Ponceau 4R, Cochineal Red A (coal tar and azo dye) (BAN) (colour: scarlet) (# asthmatic reaction, hyperactivity)
E127 Erythrosine (colour: blue pink) (# asthma, hyperactivity, light sensitivity) (in preserved cherries, sweets)
E128 Red 2G (azo dye) (BAN) (colour: red) (# asthma, hyperactivity)
E129 Allura red AC (coal tar dye) (BAN) (colour: orange to red) (# hyperactivity, may be carcinogen) (in sweets, medications)
E131 Patent Blue V (BAN) (colour: blue) (# asthma, hyperactivity, intestinal problems)
E132 Indigotine, Indigo Carmine (coal tar dye) (BAN) (colour: bright green) (# asthma, hyperactivity) (added to tablets and capsules, in ice cream)
E133 Brilliant blue FCF (BAN) (colour: blue) (# asthma, hyperactivity) (in dairy products, sweets as aluminium solution or ammonium salt)
E140 Chlorophylls and chlorophyllins (colour: olive to dark green) (used to dye oils and wax in medicines and cosmetics)
E141 Copper complexes of chlorophylls and chlorophyllins (colour: bright green)
E142 Green S (Food green S) (from coal tar) (BAN) (colour: green) (in jelly, canned peas, cake mix)
E150a Plain Caramel (Caramel) (from sucrose) (colour: dark brown) (# intestinal problems) (in sauces, beer, pickles)
E150b Caustic sulfite caramel (colour: dark brown to black, flavour enhancer) (# hyperactivity)
E150c Ammonia caramel (colouring agent) (# hyperactivity)
E150d Sulfite ammonia caramel (colouring agent) (# hyperactivity, intestinal problems)
E151 Brilliant black BN, Black PN (azo dye from coal tar) (BAN) (colour: black) (in brown sauces, black current cake mix)
E153 Vegetable carbon (Carbon black) (BAN not if from vegetables) (colour: black) (in jams, liquorice)
E154 Brown FK (from petroleum) (BAN) (colouring agent brown) (# asthmatic reaction, hyperactivity, skin sensitivity)
E155 Brown HT (coal tar and azo dye) (BAN) (colouring agent brown) (# asthmatic reaction, hyperactivity, skin sensitivity) (in chocolate cake mix)
E160a Carotenes (from carrots and orange to yellow fruit and vegetables (Alpha, Beta, Gamma carotene) (colour: orange to yellow) (becomes vitamin A)
E160b Annatto, bixin, norbixin (from Bixa orellana) (colour: yellow to pink) (# hyperactivity, head-banging, skin irritation) (as body paint, fabric dye)
E160c Paprika extract, Capsanthin, Capsorubin (from peppers) (BAN) (colour: orange to red)
E160d Lycopene (carotenoid) (from tomatoes, pink grapefruit) (colour: red) (may decrease risk of cancer)
E160e Beta-apo-8' carotenal (C30) (synthetic) (colour: orange to yellow to red)
E160f Ethyl ester of beta-apo-8', carotenoic acid (from plants) (colour: yellow to orange)
E161b Lutein (a xanthophyll) (in egg yolk, green leaves, marigold flowers) (colour: yellow to red)
E161g Canthaxanthin (a xanthophyll) (from beta carotene or animals, e.g. crustaceans) (BAN) (colour: pink) (# vision and skin colour problems)
E162 Beetroot Red, Betanin (Beet red) (from beetroot) (colour: deep red to purple) (# skin problems)
E163 Anthocyanins (from grape skins, red cabbage, flowers) (colour: red to violet)
E170 Calcium carbonate (mineral salt) (colour: white, firming agent) (excess may cause intestinal problems) (in toothpaste, canned fruit, paint, cleaning powder)
E171 Titanium dioxide (natural mineral) (colour: white, opacifer) (nanoparticles may cause skin irritation) (in toothpaste, white paint, white shoes)
E172 Iron oxide and hydroxides (BAN) (colour: red to brown to black to orange to yellow) (excess unsafe) (in tinned salmon, fish paste)
E173 Aluminium (from bauxite) (colour: metallic) (BAN) (excess unsafe)
E174 Silver (natural metal) (BAN) (colour: metallic)
E175 Gold (natural metal) (BAN) (colour: metallic)
E180 Litholrubine BK (BAN) (colour: red) (# asthma, hyperactivity, intestinal problems)
E181 Tannic acid, tannins (from oak trees, tea) (clarifying agent)
E249 Potassium nitrite (restricted to not baby food) (preservative, colour fixative, meat curing agent) (# asthma, hyperactivity, shortness of breath) (in preserved meat, gunpowder)
E250 Sodium nitrite (restricted to not baby food) (preservative, colour fixative) (# nausea, headaches, hyperactivity, forms nitrosamine in stomach)
E251 Sodium nitrate (restricted to not baby food) (preservative, colour fixative) (# nausea, headaches) (in fermented meats)
E375 Niacin (in legumes, milk, eggs) (vitamin B3) (colour retention agent) (# excess causes health problems including liver damage, gout)
E512 Stannous chloride, SnCl2 (colour retention agent, antioxidant) (may irritate skin)
E579 Ferrous gluconate (flavour enhancer, colour retention agent) (# intestinal problems) (in iron supplements, preserved olives)
E585 Ferrous lactate (from pigs) (colour fixative)
19.4.4.14 Emulsifiers, food addifives
E322 Lecithins (emulsifier) (from soy bean, egg yolk) (# overdose intestinal problems, sweating) (in combined oils margarine, chocolate)
E339 Sodium phosphates (acidity regulator, emulsifier, mineral salt) (# high intakes cause Ca/ P problems) (as laxative, textile fixing agent)
E406 Agar (from red algae) (vegetable gum) (thickener, emulsifier)
E421 Mannitol (from seaweed) (restricted to not infant food) (artificial sweetener, thickener, vegetable gum, humectant) (# hypersensitivity, nausea, diarrhoea) (in low calorie foods)
E425 Konjac
E432 Polyoxyethylene sorbitan monolaurate, polysorbate 20 (emulsifier) (may contain contaminants, e.g. 1,4 dioxane)
E431 Polyoxyethylene sorbitan monopalmitate, polyoxyethylene stearate, polysorbate (40) (emulsifier)
E432 Polysorbate 20 (BAN)
E433 Polyoxyethylene sorbitan mono-oleate, polysorbate 80 (from animal fatty acids) (emulsifier, flavouring) (may contain contaminants, e.g. 1,4 dioxane) (as surfactant, defoaming agent)
E434 Polyoxyethylene sorbitan monopalmitate, polysorbate 40 (BAN) (emulsifier) (may contain contaminants, e.g. 1,4 dioxane)
E435 Polyoxyethylene sorbitan monostearate, polysorbate 60 (emulsifier) (may contain contaminants, e.g. 1,4 dioxane) (as in E433)
E436 Polyoxyethylene sorbitan tristearate, polysorbate 65 (emulsifier) (may contain contaminants, e.g. 1,4 dioxane) (as in E433)
E440 Pectins, pectin (from apple skin) (vegetable gum, thickener) (used to thicken jams, sauces) [also amidated pectin]
E441 Gelatine (# if contain SO2 may cause allergies)
E442 Ammonium phosphatides, ammonium salts of phosphatidic acid (emulsifier)
E444 Sucrose acetate isobutyrate (emulsifier, stabilizer)
E445 Glycerol esters of wood resins (emulsifier, stabilizer)
E450 Diphosphates (Sodium and potassium phosphates are as phosphate aerators in some baking powders.)
E463 Hydroxypropyl cellulose (emulsifier, thickener)
E470a Sodium, potassium and calcium salts of fatty acids (BAN) (emulsifier, stabilizer)
E470b Magnesium salts of fatty acids (magnesium stearate) (BAN) (emulsifier, stabilizer)
E471 Monoglycerides and diglycerides of fatty acids (emulsifier)
E472a Acetic acid esters of monoglycerides and diglycerides of fatty acids (acetic and fatty acid esters of glycerol) (emulsifier)
E472b Lactic acid esters of monoglycerides and diglycerides of fatty acids (lactic and fatty acid esters of glycerol) (emulsifier)
E472c Citric acid esters of monoglycerides and diglycerides of fatty acids (citric and fatty acid esters of glycerol) (emulsifier)
E472d Tartaric acid esters of monoglycerides and diglycerides of fatty acids (tartaric and fatty acid esters of glycerol) (emulsifier)
E472e Mono-acetyltartaric acid and monodiacetyltartaric acid esters of monoglycerides and diglycerides of fatty acids (diacetyl tartaric and fatty acid esters of glycerol) (emulsifier)
E472f Mixed acetic and tartaric acid esters of monoglycerides and diglycerides of fatty acids (emulsifier)
E473 Sucrose esters of fatty acids (emulsifier)
E474 Sucroglycerides (BAN) (emulsifier, stabilizer)
E475 Polyglycerol esters of fatty acids (emulsifier)
E476 Polyglycerol polyricinoleate (polyglycerol esters of inter-esterified ricinoleic acid) (emulsifier)
E477 Propane-1,2-diol esters of fatty acids (propylene glycol mono-esters and di-esters of fatty acids) (emulsifier)
E478 Lactylated fatty acid esters of glycerol and propane-1
E479b Thermally oxidized soya bean oil interacted with monoglycerides and diglycerides of fatty acids (emulsifier)
E480 Dioctyl sodium sulfosuccinate (emulsifier)
E481 Sodium stearoyl-2-lactylate (sodium oleylltostearoyl lactylate) (emulsifier)
E482 Calcium stearoyl-2-lactylate (calcium oleyltostearoyl lactylate) (emulsifier)
E483 Stearyl tartrate (BAN) (emulsifier)
E491 Sorbitan monostearate (emulsifier)
E492 Sorbitan tristearate (emulsifier)
E493 Sorbitan monolaurate (BAN) (emulsifier)
E494 Sorbitan mono-oleate (BAN) (emulsifier)
E495 Sorbitan monopalmitate (BAN) (emulsifier)
E524 Sodium hydroxide (BAN (emulsifier)
E525 Potassium hydroxide (BAN) (emulsifier)
E541 Sodium aluminium phosphate (emulsifier, acidity regulator)
E900 Dimethylpolysiloxane (emulsifier, anti-caking agent, anti-foaming agent)
E962 Salt of aspartame-acesulfame (artificial sweeteners, emulsifiers, stabilizers, thickeners and gelling agents) (# tumours)
19.4.4.15 Firming agents, food addifives
E170 Calcium carbonate (colour: white, firming agent) (excess may cause intestinal problems)
E356 Sodium adipate (acidity regulator, firming agent)
E520 Aluminium sulfate (firming agent, bulking agent, modifier)
E521 Aluminium sodium sulfate (buffer, firming agent) (# contact skin rash)
E522 Aluminium potassium sulfate (buffer, firming agent)
E526 Calcium hydroxide (acidity regulator, firming agent)
E578 Calcium gluconate (acidity regulator, firming agent)
E356 Sodium adipate (acidity regulator, firming agent)
E521 Aluminium sodium sulfate (buffer, firming agent) (# contact skin rash)
E522 Aluminium potassium sulfate (buffer, firming agent)
E526 Calcium hydroxide (acidity regulator, firming agent)
E578 Calcium gluconate (acidity regulator, firming agent)
E530 Magnesium oxide (anti-caking agent, firming agent)
19.4.4.16 Flavourings, flavour enhancing agents, food addifives
E150b Caustic sulfite caramel (colour: dark brown to black) (flavour enhancer) (# hyperactivity)
E210 Benzoic acid (preservative) (flavouring)
E330 Citric acid (acidity regulator, flavouring)
E363 Succinic acid (Sodium fumarate) (BAN) (acidity regulator, flavour enhancer)
E579 Ferrous gluconate (flavour enhancer, colour retention agent) (# intestinal problems) E620 Glutamic acid (flavour enhancer, antioxidant)
E621 Monosodium glutamate (Monosodium L-glutamate) (restricted, not for infants) (from molasses fermentation) (flavour enhancer) (# asthma, hyperactivity, bronchospasms, irritation, affects asthmatics) (used for canned and frozen foods, Chinese restaurant food)
E622 Monopotassium glutamate (Monopotassium L-glutamate) (flavour enhancer) (# nausea, asthma, hyperactivity, bronchospasms, irritation) (as low sodium table salt substitute)
E623 Calcium diglutamate (Calcium di-L-glutamate) (flavouring) (as low sodium table salt substitute)
E624 Monoammonium glutamate (Mono-ammonium L-glutamate) (flavouring) (as low sodium table salt substitute)
E625 Magnesium diglutamate (Magnesium di-L-glutamate) (flavouring) (as low sodium table salt substitute)
E626 Guanylic acid (flavour enhancer) (# may trigger gout)
E627 Disodium guanylate (from sardines or yeast) (restricted, not for infants) (flavouring) (# may trigger gout)
E628 Dipotassium guanylate (flavour enhancer)
E629 Calcium guanylate (flavour enhancer) (# may trigger gout)
E630 Inosinic acid (flavour enhancer)
E631 Disodium inosinate (flavouring)
E632 Dipotassium inosinate (flavour enhancer)
E633 Calcium inosinate (flavour enhancer)
E634 Calcium 5'-ribonucleotides (flavouring)
E635 Disodium 5'-ribonucleotides (BAN) (flavouring) (# asthma, hyperactivity, itchy skin) (in packets of potato chips, instant noodles, pies)
E636 Maltol (from bark of larch tree, Larix, roasted malt, or synthetic) (flavouring)
E637 Ethyl maltol (from maltol) (flavouring)
E640 Glycine and its sodium salt (flavour enhancer)
E650 Zinc acetate (flavour enhancer)
E912 Montan acid esters (surface coating of medicine tablets)
E927b Carbamide, urea (browning agent for surface of pretzels, deodorizer)
E951 Aspartame (from phenylalanine and aspartic acid) (artificial sweetener, flavour enhancer), e.g. "Nutrisweet" (# hyperactivity, nervous disorders, teratogenic)
E952 Cyclamic acid, also Na and Ca cyclamates (artificial sweetener, flavour enhancer) (# migraine headache, skin conditions and cancer)
E957 Thaumatin (artificial sweetener, flavour enhancer)
E999 Quillaia extract (from soapbark tree Quillaja saponaria) (contains saponins, flavour enhancer, foaming agent) (in beer, treat cuts and abrasions)
E1101 Proteases: papain, bromelain, ficin, enzymes (stabilizer, flour treatment agent, tenderizer, flavour enhancer)
E1104 Lipases enzyme (flavouring)
19.4.4.17 Flour treatment agents, food addifives
E223 Sodium metabisulfite (preservative, flour treatment agent) (# asthma, dermatitis)
E517 Ammonium sulfate (flour treatment agent, stabilizer)
E920 L-cysteine monohydrochloride (from hair and feathers) (flour treatment agent) [Also, cystine]
E924 Potassium bromate (flour treatment agent) (# nausea, diarrhoea)
E1100 Amylases Enzyme (from mushroom or pig pancreas) (flour treatment agents)
E1101 Proteases: papain, bromelain, ficin, enzymes (flour treatment agent, stabilizer, tenderizer, flavour enhancer)
19.4.4.18 Food acids, food addifives
E260 Acetic acid, glacial acetic acid, glacia) (from wood fibres) (food acid, buffer) (vinegar) (in pickles)
E263 Calcium acetate (food acid, firming agent) (used to make vinegar, dyes, mordants)
E264 Ammonium acetate (food acid) (# nausea)
E270 Lactic acid (food acid, preservative) (from carbohydrates) (acidity regulator) (# some babies cannot digest it) (in sweets, soft drinks, baby food)
E283 Potassium propionate (preservative)
E297 Fumaric acid (from Fumaria officianalis, or fungal fermentation of glucose) (food acid, antioxidant, raising agent, flavouring) (in soft drinks, cake mixes)
E327 Calcium lactate (food acid, buffer) (as with E325)
E330 Citric acid (from citrus fruit) (food acid, acidity regulator, flavouring) (in infant formula, processed cheese, soft drinks)
E331 Sodium citrates (food acid, acidity regulator, emulsifier)
E332 Potassium citrates (food acid, acidity regulator, stabilizer)
E333 Calcium citrate (food acid, buffer)
E334 Tartaric acid (from grape juice, unripe fruit) [L- (+)] (food acid, antioxidant)
E335 Sodium tartrate (food acid)
E336 Potassium tartrate (food acid)
E337 Sodium potassium tartrate (food acid)
E338 Phosphoric acid (food acid, acidity regulator) (in processed cheese)
E342 Ammonium phosphates (emulsifier, stabilizer)
E343 Magnesium phosphate (mineral salt, anti-caking agent) (in table salt substitutes)
E349 Ammonium malate (food acid)
E352 Calcium malates (IDL-calcium malates (buffer, firming agent)
E355 Adipic acid (food acid, raising agent, buffer)
E366 Potassium fumarate (food acid)
E367 Calcium fumarate (food acid)
E368 Ammonium fumarate (food acid)
E380 Tri-ammonium citrate (food acid, acidity regulator) (# liver and pancreas problems)
E381 Ammonium ferric citrate, ferric ammonium citrate (from citric acid) (food acid) (dietary iron supplement) (in breakfast cereals, diet formulae)
E929 Magnesium lactate (food acid)
E3120 Sodium fumarate (salt of fumaric acid)
E355 Adipic acid (food acid, raising agent, buffer)
19.4.4.19 Glazing agents, food addifives
E901 Beeswax, white and yellow (glazing agent, release agent) (used to wax fruit)
E902 Candelilla wax (glazing agent, emollient)
E903 Carnauba wax (from palm) (glazing agent) (used to wax fruit, cosmetics)
E904 Shellac (from insects) bleached (glazing agent) (# skin irritation)
E905 Paraffins, microcrystalline wax (glazing agent) (# inhibit nutrient absorption in the intestine) (used for sweets, tablets, dried fruit)
E905a Mineral oil white (glazing agent)
E905b Petrolatum (glazing agent)
E907 Refined microcrystalline wax (BAN)
E913 Lanolin (from sheep wool)
19.4.4.20 Humectants, bulking agents, food addifives
E200 Sorbic acid (preservative, humectant)
E325 Sodium lactate (from milk, salt of lactic acid) (humectant, bulking agent) (# problems with lactose intolerance children)
E326 Potassium lactate (humectant, bulking agent, acidity regulator) (as with E325)
E328 Ammonium lactate (humectant, bulking agent) (as with E325)
E329 Magnesium lactate (humectant, bulking agent) (as with E325)
E328 Ammonium lactate (humectant, bulking agent) (as with E325)
E350 Sodium malates (DL-sodium malates) (acidity regulator, humectant)
E914 Oxidized Polyethylene wax (humectant)
E965 Maltitol and maltitol syrup (from maltose) (sweetener, humectant, stabilizer)
E966 Lactitol (from milk sugar) (sweetener, texturizer, humectant)
E967 Xylitol (from wood, plums, lettuce) (stabilizer, humectant) (in sweets, ice cream, jam)
E421 Mannitol (from seaweed) (restricted to not infant food) (artificial sweetener, thickener, vegetable gum, humectant) (# hypersensitivity, nausea, diarrhoea) (in low calorie foods)
E422 Glycerol (Glycerine) (from fats or petroleum) (humectant and sweetener) (in sausage coating, dried fruit, liquors)
E1200 Polydextrose (humectant)
E1518 Glyceryl triacetate, triacetin (vegetable gum, humectant, solvent) (used to "wax" fruit)
E1520 Propan-1,2-diol, propylene glycol (humectant, solvent, wetting agent, dispersing agent) (# contact dermatitis) (in medications deodorants)
E9120 Maltitol, hydrogenated glucose syrup (humectant) (in sweets, diet foods, ice cream)
19.4.4.21 Mineral salts, food addifives
E170 Calcium carbonate (mineral salt)
E339 Sodium phosphates (acidity regulator, emulsifier, mineral salt) (# high intakes cause Ca/ P problems) (as laxative, textile fixing agent)
E340 Potassium phosphates (mineral salt, acidity regulator, stabilizer)
E341 Calcium phosphate (mineral salt) (as Antacid, enamel polishing agent)
E343 Magnesium phosphate (mineral salt, anti-caking agent) (in table salt substitutes)
E450 Diphosphates (Sodium and potassium pyrophosphates) (mineral salt)
E451 Triphosphates (Sodium and potassium tripolyphosphates) (mineral salt)
E452 Polyphosphates (Sodium and potassium metaphosphates, polymetaphosphates and polyphosphates) (mineral salt)
E459 Beta-cyclodextrin
E500 Sodium carbonates (mineral salt)
E501 Potassium carbonates (mineral salt)
E503 Ammonium carbonates (mineral salt) (# irritate mucous membranes)
E504 Magnesium carbonate (mineral salt, anti-caking agent) (as Antacid, laxative)
E508 Potassium chloride (mineral salt) (# excess causes gastric ulcers)
E509 Calcium chloride (mineral salt)
E510 Ammonium chloride (mineral salt) (# problems if liver or kidney malfunctions) (used for flours)
E511 Magnesium chloride (mineral salt)
E514 Sodium sulfate (mineral salt) (# water balance problems)
E515 Potassium sulfate (mineral salt)
E516 Calcium sulfate Flour treatment agent (mineral salt)
E518 Magnesium sulfate (mineral salt) (as a laxative)
E519 Copper (II) sulfate, cupric sulfate (mineral salt)
E526 Calcium hydroxide (mineral salt)
E529 Calcium oxide (mineral salt)
19.4.4.22 Packaging gases, propellants, food addifives
E290 Carbon dioxide (propellant) (in soft drinks, aerated waters)
E931 Nitrogen (in freezing, packaging, freeze drying)
E932 Nitrous oxide
E938 Argon (packaging gas)
E939 Helium (packaging gas, propellant)
E941 Nitrogen (propellant)
E942 Nitrous oxide (propellant)
E943a Butane (propellant, solvent)
E943b Iso-butane (propellant)
E944 Propane (propellant, aerator)
E948 Oxygen (packaging gas)
E949 Hydrogen gas (packaging gas)
19.4.4.23 Preservatives, food addifives
E200 Sorbic acid (from berries or ketene) (preservative, humectant) (# skin irritant)
E201 Sodium sorbate (preservative, antifungal)
E202 Potassium sorbate (preservative)
E203 Calcium sorbate (preservative)
E210 Benzoic acid, phenylcarboxylic acid (from benzoin resin) (preservative, flavouring) (# asthma, hyperactivity) (in foods, cough medicine, anti fungal)
E211 Sodium benzoate (preservative) (# asthma, hyperactivity) (as taste improver in orange drink, medicines, e.g. Tylenol)
E212 Potassium benzoate (preservative) (# asthma, hyperactivity, intestinal problems)
E213 Calcium benzoate (preservative) (# asthma, hyperactivity)
E214 Ethyl p-hydroxybenzoate (BAN) (preservative) (# asthma, hyperactivity)
E215 Sodium ethyl p-hydroxybenzoate (BAN) (preservative) (# asthma, mouth numbness, allergy)
E216 Propyl p-hydroxybenzoate (propylparaben) (preservative) (# asthma, hyperactivity, skin allergy)
E217 Sodium p-hydroxybenzoate (BAN) (preservative) (# asthma, skin allergy)
E218 Methyl p-hydroxybenzoate (methylparaben) (preservative) (# asthma, hyperactivity, skin allergy)
E219 Sodium methyl p-hydroxybenzoate (BAN) (preservative)
E220 Sulfur dioxide (from coal tar or combustion of S) (preservative) (# asthma, destroys vitamins A and B1) (in soft drinks, dried fruit, wine)
E221 Sodium sulfite (preservative) (# asthma, skin problems, destroys vitamin B1) (in fresh orange juice as decontaminating agent)
E222 Sodium hydrogen sulfite (Sodium bisulfite) (preservative) (# asthma, mouth numbness, allergy) (as with E220)
E223 Sodium metabisulfite (preservative, flour treatment agent) (# asthma, dermatitis) (as with E220)
E224 Potassium metabisulfite (preservative, antioxidant) (# allergy reaction to asthma, hyperactivity) (as with E220)
E225 Potassium sulfite (preservative, antioxidant) (may asthma, hyperactivity, behavioural problems) (as with E220)
E226 Calcium sulfite (BAN) (preservative, firming agent) (# asthma, hyperactivity, intestinal problems)
E227 Calcium hydrogen sulfite (BAN) (preservative) (# asthma, hyperactivity)
E228 Potassium hydrogen sulfite, potassium bisulfite (preservative) (# asthma, hyperactivity, intestinal problems) (as with E220)
E230 Biphenyl, diphenyl (BAN) (preservative) (# irritation) (in citrus industry)
E231 Orthophenyl phenol (BAN) (preservative) (nausea, convulsions, vomiting, carcinogenic) (in fruit industry)
E232 Sodium orthophenyl phenol (preservative, anti fungal) (# vomiting, convulsions, irritation, photosensitivity) (as with E231)
E233 Thiabendazole (BAN) (in citrus, meat, milk industries)
E234 Nisin (antibiotic from bacteria, from beer) (preservative) (in processed cheese, tomato sauce)
E235 Natamycin, pimaricin (from Streptomyces nataiensis) (# nausea, skin irritation, intestinal problems) (anti fungal) as mould inhibitor, may treat candidiasis)
E239 Hexamethylene tetramine (BAN) (preservative) (# irritation, intestinal problems)
E250 Sodium nitrite (BAN, not allowed in baby food) (preservative, colour fixative) (# nausea, headaches)
E251 Sodium nitrate (BAN, not allowed in baby food) (preservative, colour fixative) (# nausea, headaches) (used to preserve meat)
E252 Potassium nitrate (BAN) (preservative) (# asthma, hyperactivity) (used to preserve meat)
E261 Potassium acetate (acidity regulator, preservative) (# affects damaged kidneys) (in sauces, pickles)
E262 Sodium acetate (Sodium diacetate) (acidity regulator, preservative)
E280 Propionic acid (in fermented foods, perspiration, or from ethylene) (preservative) (# migraine headaches) (in bread, pastry)
E281 Sodium propionate (preservative) (# migraine headaches) (in pastry)
E282 Calcium propionate (preservative, anti fungal, mould inhibitor) (as in E281)
E283 Potassium propionate
E284 Boric acid (preservative) (may be poisonous)
E285 Sodium tetraborate, Borax (preservative) (not allowed most countries) (toxic, may cause skin problems)
E300 Ascorbic acid (vitamin C) (antioxidant, preservative)
E302 Calcium ascorbate (antioxidant, preservative)
E304 Fatty acid esters of ascorbic acid (Ascorbyl palmitate) (antioxidant, preservative)
E315 Erythorbic acid (from sugar) (antioxidant, preservative) (# allergic reactions)
E320 Butylated hydroxy anisole, BHA (from petroleum) (BAN) (antioxidant, preservative) (# asthma, hyperactivity)
E321 Butylated hydroxy toluene, BHT Sweeteners (BAN) (# asthma, hyperactivity) (antioxidant, preservative)
E1105 Lysozyme, enzyme (preservative)
19.4.4.24 Sequestrants, food addifives
E335 Sodium tartrates (acidity regulator, sequestrant)
E353 Metatartaric acid (acidity regulator, sequestrant)
E354 Calcium tartrate (acidity regulator, sequestrant)
E385 Calcium disodium ethylene diamine tetra-acetate, calcium disodium EDTA (sequestrant) (BAN) (# kidney damage)
E574 Gluconic acid (anti-caking agent, sequestrant)
E576 Sodium gluconate (acidity regulator, sequestrant)
19.4.4.25 Sweeteners, food addifives
E420 Sorbitol, Sorbitol syrup (from glucose in berries or synthesized (artificial sweetener, bulking agent, humectant)
E421 Mannitol (from seaweed) (restricted to not infant food) (artificial sweetener, thickener, vegetable gum, humectant) (# hypersensitivity, nausea, diarrhoea) (in low calorie foods)
E422 Glycerol (Glycerine) (from fats or petroleum) (humectant and sweetener) (in sausage coating, dried fruit, liquors)
E950 Acesulfame K (Acesulfame potassium) (synthetic chemical) (artificial sweetener) (# tumours.)
E951 Aspartame (from phenylalanine and aspartic acid) (artificial sweetener, flavour enhancer), e.g. "Nutrisweet" (# hyperactivity, nervous disorders, migraine headaches)
E952 Cyclamic acid, also Na and Ca cyclamates (artificial sweetener, flavour enhancer) (# migraine headache, skin conditions and cancer)
E953 Isomalt (from sugar) (thickener, sweetener)
E954 Saccharines, also Na and Ca saccharins (from toluene) (BAN, sometimes ban lifted if labelled clearly) (artificial sweetener) (may be tetragenic, may cause cancer)
E955 Sucrulose (synthetic from sugar and chlorine) (artificial sweetener)
E956 Alitame (artificial sweetener)
E957 Thaumatin (protein from plant Thaumococcus danielli (artificial sweetener, flavour enhancer) (used with wine, bread, fruit)
E959 Neohesperidine DC
E962 Salt of aspartame-acesulfame (sweeteners, emulsifiers, stabilizers, thickeners and gelling agents) (# tumours)
E965 Maltitol and maltitol syrup (from maltose) (sweetener, humectant, stabilizer)
E966 Lactitol (from milk sugar) (sweetener, texturizer, humectant)
E967 Xylitol (from wood) (stabilizer, humectant)
19.4.4.26 Stabilizers, thickeners, food addifives
E400 Alginic acid (vegetable gum) (thickener, emulsifier)
E332 Potassium citrates (acidity regulator, stabilizer)
E336 Potassium tartrates (acidity regulator, stabilizer)
E337 Sodium potassium tartrate (Potassium sodium tartrate) (acidity regulator, stabilizer)
E340 Potassium phosphate (mineral salt, acidity regulator, stabilizer)
E406 Agar (from red algae) (vegetable gum) (thickener, emulsifier)
E407 Carrageenan (vegetable gum, thickener) (# intestinal problems)
E407a Processed Eucheuma seaweed (stabilizer, thickener)
E417 Tara gum (from Caesalpinia spinosa) (vegetable gum, thickener, stabilizer)
E418 Gellan gum (stabilizer, thickener)
E421 Mannitol (from seaweed) (restricted to not infant food) (artificial sweetener, thickener, vegetable gum, humectant) (# hypersensitivity, nausea, diarrhoea) (in low calorie foods)
E469 Enzymatically hydrolysed carboxy methylcellulose (stabilizer, thickener) (# intestinal problems)
E517 Ammonium sulfate (stabilizer, flour treatment agent)
E523 Aluminium ammonium sulfate (stabilizer, buffer) (# mouth irritation)
E577 Potassium gluconate (stabilizer)
E953 Isomalt (from sugar) (thickener, sweetener)
E962 Salt of aspartame-acesulfame (stabilizers, thickeners, sweeteners, emulsifiers, gelling agents) (# tumours)
E965 Maltitol and maltitol syrup (from maltose) (stabilizer, sweetener, humectant)
E1101 Proteases: papain, bromelain, ficin, enzymes (stabilizer, flour treatment agent, tenderizer, flavour enhancer)
E1103 Invertase (stabilizer, processing aid)
E1201 Polyvinyl pyrrolidone, PVP, povidone (stabilizer, clarifying agent, dispersing agent, binding agent, e.g. povidone-iodine in "Betadine") (# dermatitis, carcinogenic)
E1202 Polyvinyl polypyrrolidone (synthetic protein) (stabilizer, clarifying agent) (# dermatitis, carcinogenic)
E1414 Acetylated distarch phosphate (vegetable gum) (thickener, stabilizer) (may be danger to infants)
E1420 Acetylated starch (starch acetate esterified with acetic anhydride) (vegetable gum, thickener) (may be danger to infants)
E1422 Acetylated distarch adipate (vegetable gum) (thickener, stabilizer)
E1451 Acetylated oxidized starch, polyethylene glycol 6000 (stabilizer, thickener) (may be danger to infants)
19.4.4.27 Vegetable gums, food addifives
E400 Alginic acid (from seaweed) (vegetable gum, thickener, emulsifier) (in flavoured milk, ice blocks, yoghurt)
E401 Sodium alginate (vegetable gum) (as in E400)
E402 Potassium alginate (vegetable gum) (as in E400)
E403 Ammonium alginate (vegetable gum) (as in E400)
E404 Calcium alginate (vegetable gum) (as in E400)
E405 Propane-1, 2-diol alginate (propylene glycol alginate) (vegetable gum, thickener)
E406 Agar (from red seaweed) (vegetable gum, thickener, emulsifier) (in laxatives, meat products, ice cream)
E407 Carrageenan (seaweed fibre) (vegetable gum, thickener) (# intestinal problems, carcinogenic if degraded or impure)
E409 Arabino galactan, thickener (vegetable gum)
E410 Locust bean gum, carob gum (from Ceratonia siliqua) (vegetable gum) (in sweets, fruit drinks, chocolate substitute)
E412 Guar gum (from Cyamopsis tetragonobolus) (vegetable gum) (# nausea, cramps, flatulence) (as animal feed)
E413 Tragacanth (from Astragalus gummifer) (vegetable gum) (# contact allergy) (in foods, medicines, cosmetics)
E414 Acacia gum, gum arabic (from Acacia senegal) (vegetable gum) (# skin rash) (in soothing medicines)
E415 Xanthan gum (from corn sugar fermentation) (vegetable gum)
E416 Karaya gum (from Sterculia urens) (vegetable gum, thickener) (used with E410 in ice cream, sweets)
E417 Tara gum (from Caesalpinia spinosa) (vegetable gum, thickener, stabilizer)
E421 Mannitol (from seaweed) (restricted to not infant food) (artificial sweetener, thickener, vegetable gum, humectant) (# hypersensitivity, nausea, diarrhoea) (in low calorie foods)
E440 Pectins, pectin (from apple skin) (vegetable gum, thickener) (used to thicken jams, sauces)
E461 Methyl cellulose (vegetable gum) (# intestinal problems)
E463 Hydroxypropyl cellulose (BAN)
E464 Hydroxypropyl methyl cellulose (vegetable gum)
E465 Ethyl methyl cellulose (methyl ethyl cellulose) (vegetable gum)
E466 Carboxy methyl cellulose (sodium carboxy methylcellulose) (vegetable gum) (# intestinal problems)
E470 Fatty acids salts (BAN)
E1400 Dextrin roasted starch (vegetable gum)
E1401 Acid treated starch (vegetable gum)
E1402 Alkaline treated starch (vegetable gum)
E1403 Bleached starch (vegetable gum)
E1404 Oxidized starch (vegetable gum)
E1405 Enzyme-treated starches (vegetable gum)
E1410 Monostarch phosphate (vegetable gum)
E1412 Distarch phosphate (vegetable gum)
E1413 Phosphated distarch phosphate (vegetable gum)
E1414 Acetylated distarch phosphate (vegetable gum) (thickener, stabilizer) (may be danger to infants)
E1420 Acetylated starch (starch acetate esterified with acetic anhydride) (vegetable gum, thickener) (may be danger to infants)
E1421 Starch acetate esterified with vinyl acetate (vegetable gum)
E1422 Acetylated distarch adipate (vegetable gum) (thickener, stabilizer)
E1440 Hydroxy propyl starch (vegetable gum)
E1442 Hydroxy propyl distarch phosphate (vegetable gum)
E1450 Starch sodium octenyl succinate (vegetable gum)
E1505 Triethyl citrate (vegetable gum) (by-product changes to alcohol in body metabolism)
E1518 Glyceryl triacetate, triacetin (vegetable gum, humectant, solvent) (used to "wax" fruit)
E4120 Ethyl methyl cellulose