Food Additives
Antioxidants
Antioxidants stop food from going rancid and protect fat-soluble vitamins from the harmful effects of oxidation
L-ascorbin acid—fruit drinks; also used to improve flour and bread dough
Sodium L—ascorbate
Calcium L—ascorbate
6-0-Palmitoyl-L-ascorbic Acid (ascorbyl palmitrate)—Scotch eggs
Extracts of natural origin rich in tocopherols—vegetable oils
Synthetic gamma-tocopherol
Synthetic delta-tocopherol
Propyl gallate—vegetable oils; chewing gum
Octyl gallate
Dodecyl gallate
Butylated hydroxyanisole (BHA)—soup mixes; cheese spread
Lecithins—low-fat spreads; also used as an emulsifier in chocolate
Diphenylamine
Ethoxyquin—used to prevent “scald” (a discoloration) on apples and pears
Preservatives
Preservatives protect against microbes which cause spoilage and food poisoning. They also increase storage life of foods.
Sorbic acid—soft drinks; fruit yogurt; processed cheese slices
Sodium sorbate
Calcium sorbate—frozen pizza; flour confectionery
Benzoic acid
Sodium benzoate
Potassium benzoate
Calcium benzoate
Ethyl 4-hydroxybenzoate (ethyl para-hydroxybenzoate)
Ethyl 4-hydroxybenzoate, sodium salt (sodium ethyl parahydroxybenzoate)
Propyl 4-hydroxybenzoate (propyl para-hydroxybenzoate)
Propyl 4-hydroxybenzoate, sodium salt (sodium propyl parahydroxybenzoate)
Methyl 4-hydroxybenzoate (methyl para-hydroxybenzoate)
Methyl 4-hydroxybenzoate, sodium salt (sodium methyl parahydroxybenzoate)—beer; jam; salad cream; soft drinks; fruit pulp; fruit-based pie fillings; marinated herring and mackerel
Sulphur dioxide
Sodium sulphite
Sodium hydrogen sulphite (sodium bisulphite)
Sodium metabisulphite
Potassium metabisulphite
Calcium sulphite
Calcium hydrogen sulphite (calcium bisulphite)—dried fruit; dehydrated vegetables; fruit juices and syrups; sausages; fruit-based dairy desserts; cider; beer; wine; also used to prevent browning of raw peeled potatoes and to condition biscuit doughs
Potassium bisulphite—wines
Biphenyl (diphenyl)
2-Hydroxybiphenyl (orthophenylphenol)
Sodium biphenyl-2-yl oxide (sodium orthophenylphenate)—surface treatment of citrus fruit
2-(Thiazol-4-yl) benzimidazole (thiabendazole)—surface treatment of bananas
Nisin—cheese; clotted cream
Hexamine (hexamethylenetetramine)—marinated herring and mackerel
Potassium nitrite
Sodium nitrite
Sodium nitrate
Potassium nitrate—bacon; ham; cured meats; corned beef; some cheeses
Propionic acid
Sodium propionate
Calcium propionate
Potassium propionate—bread and flour confectionery; Christmas pudding
Taken from The Cambridge Factfinder, Cambridge University Press, (1994), pp. 134-37.
Colors
Colors make food more colorful, compensate for color lost in processing.
Curcumin—flour confectionery; margarine
Riboflavin—sauces
Riboflavin-5-phosphate
Tartrazine—soft drinks
Quinoline yellow
Sunset Yellow FCF—biscuits
Cochineal—alcoholic drinks
Carmoisine—jams and preserves
Amaranth
Ponceau 4R—dessert mixes
Erythrosine BS—glace cherries
Red 2G—sausages
Patent Blue V
Indigo Carmine
Brilliant Blue FCF—canned vegetables
Chlorophyll
Copper complexes of chlorophyll and chlorophyllins
Green S—pastilles
Caramel—beer, soft drinks; sauces; gravy browning
Black PN
Carbon Black (vegetable carbon)—liquorice
Brown FK—kippers
Brown HT—chocolate cake
Alpha-carotene, beta-carotene, gamma-carotene—margarine; soft drinks
Annatto, bixin, norbixin—crisps / potato chips
Capsanthin, capsorubin
Beta-apo-i-carotenal
Ethyl ester of beta-apo-8-carotenoid acid
Flavoxanthin
Lutein
Cryptoxanthin
Rubixanthin
Violaxanthin
Rhodoxanthin
Canthaxanthin
Beetroot Red (betanin)—ice cream; liquorice
Anthocyanins—yogurt
Titanium dixoide—sweets
Iron oxides, iron hydroxides
Aluminum
Silver
Gold—cake decorations
Pigment Rubine (lithol rubine BK)
Methyl violet—used for the surface marking of raw or unprocessed meat
Paprika—canned vegetables
Tumeric—soup
Taken from The Cambridge Factfinder, Cambridge University Press, (1994), pp. 134–37.
Sweeteners
There are two types of sweeteners: intense sweeteners and bulk sweeteners. Intense sweeteners have a sweetness many times that of sugar and are therefore used at very low levels. They are marked with * in the following list. Bulk sweeteners have about the same sweetness as sugar and are used at the same sort of levels as sugar.
*Acesulfame potassium—canned foods; soft drinks; table-top sweeteners
*Aspartame—soft drinks; yogurts; dessert and drink mixes; sweetening tablets
Hydrogenated glucose syrup
Isomalt
Mannitol—sugar-free confectionery
*Saccharin
*Sodium saccharin
*calcium saccharin—soft drinks; cider; sweetening tablets; table-top sweeteners
Sorbitol, sorbitol syrup—sugar-free confectionery; jams for diabetics
*Thaumatin—table-top sweeteners; yogurt
Xylitol—sugar-free chewing gum
Taken from The Cambridge Factfinder, Cambridge University Press, (1994), pp. 134–37.
Emulsifiers and Stabilizers
Emulsifiers and Stabilizers enable oils and fats to mix with water in foods; add to smoothness and creaminess of texture; and retard staling in baked goods going stale.
Alginic acid—ice-cream; soft cheese
Sodium alginate—cake mixes
Potassium alginate
Ammonium alginate
Calcium alginate
Propane-1,2-diol alginate (propylene glycol alginate)—salad dressings; cottage cheese
Agar—ice-cream
Carrageenan—quick-setting jelly mixes; milk shakes
Locust bean gum (carob gum)—salad cream
Guar gum—packet soups and meringue mixes
Tragacanth—salad dressings; processed cheese
Gum arabic (acacia)—confectionery
Xanthan gum—sweet pickle; coleslaw
Karaya gum—sweet pickle; coleslaw
Karaya gum—soft cheese, brown sauce
Polyoxyethylene (20) sorbitan monolaurate (Polysorbate 20)
Polyoxethylene (20) sorbitan mono-oleate (Polysorbate 80)
Polyoxyethylene (20) sorbitan monopalmitate (Polysorbate 40)
Polyoxyethylene (20) sorbitan monostearate (Polysorbate 60)
Polyoxyethylene (20) sorbitan tristearate (Polysorbate 65)—bakery products; confectionery creams
(i) Pectin
(ii) Amidated pectin
Ammonium phosphatides—cocoa and chocolate products
Microcrystalline cellulose—grated cheese
Alpha-cellulose (powdered cellulose)—slimming bread
Methylcellulose—low-fat spreads
Hydroxypropylcellulose
Hydroxypropylmethylcellulose—edible ices
Ethylmethylcellulose—gateaux
Carboxymethylcellulose, sodium salt (CMC)—jelly; gateaux
Sodium, potassium and calcium salts of fatty acids—cake mixes
Mono- and di-glycerides of fatty acids—frozen deserts
Acetic acid esters of mono- and di-glycerides of fatty acids—mousse mixes
Lactic acid esters of mono- and di-glycerides of fatty acids—dessert toppings
Citric acid esters of mono- and di-glycerides of fatty acids—continental sausages
Tartaric acid esters of mono- and di-glycerides of fatty acids
Mono- and di-acetyltartaric acid esters of mono- and di-glycerides of fatty acids—bread; frozen pizza
Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids
Sucrose esters of fatty acids
Sucroglycerides—edible ices
Polyglycerol esters of fatty acids—cakes and gateaux
Polyglycerol esters of polycondensed fatty acids of castor oil (polyglycerol polyricinoleate)—chocolate-flavor coatings of cakes
Propane-1,2-diol esters of fatty acids—instant desserts
Sodium stearoyl-1-2-lactylate—bread; cakes; biscuits
Calcium stearoyl-1-2-lactylate—gravy granules
Stearyl tartrate
Sorbitan monostearate
Sorbitan tristearate
Sorbitan monolaurate
Sorbitan mono-oleate
Sorbitan monopalmitrate—cake mixes
Extract of quillaia—used in soft drinks to promote foam
Oxidatively polymerized soya-bean oil
Polyglycerol esters of dimerized fatty acids of soya-bean oil—emulsions used to grease bakery tins
Taken from The Cambridge Factfinder, Cambridge University Press, (1994), pp. 134–37.
Other
Acids, anti-caking agents, anti-foaming agents, bases, buffers, bulking agents, firming agents, flavor modifiers, flour improvers, glazing agents, humectants, liquid freezants, packaging gases, propellants, release agents, sequestrants, and solvents.
Calcium carbonate—base, firming agent, release agent, diluent; nutrient in flour
Acetic acid
Potassium acetate
Sodium hydrogen diacetate
Sodium acetate—acid/acidity regulators (buffers) used in pickles, salad cream and bread; they contribute to flavor and provide protection against mold growth
Calcium acetate—firming agent; also provides calcium which is useful in quick-set jelly mix
Lactic acid—acid/flavoring protects against mold growth; salad dressing; soft margarines
Carbon dioxide—carbonating agent/packaging gas and propellant; used in fizzy drinks
DL-malic acid, L-malic acid
Fumaric acid—acid/flavoring; used in soft drinks, sweets, biscuits, dessert mixes, and pie fillings
Sodium lactate—buffer, humectant; used in jams, preserves, sweets, flour confectionery
Potassium lactate—buffer, jams, preserves and jellies
Calcium lactate—buffer, firming agent; canned fruit, pie filling
Citric acid
Sodium dihydrogen citrate (monosodium citrate), disodium citrate, trisodium citrate
Potassium dihydrogen citrate (monopotassium citrate), tripotassium citrate
Monocalcium citrate, dicalcium citrate, tricalcium citrate—acid/flavorings, buffers, sequestrants, emulsifying salts (calcium salts are firming agents); used in soft drinks, jams, preserves, sweets, UHT cream, processed cheese, canned fruit, dessert mixes, ice cream
L-(+)tartaric acid
Monosodium L-(+)-tartrate, disodium L-(+)-tartrate
Monopotassium L-(+)-tartrate (cream of tartar), dipotassium L-(+)-tartrate
Potassium sodium L-(+)-tartrate—acid/flavorings, buffers, emulsifying salts, sequestrants; used in soft drinks, biscuit creams and fillings, sweets, jams, dessert mixes and processed cheese
Orthophosphoric acid (phosphoric acid)—acid/flavorings; soft drinks, cocoa
Sodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate
Potassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate, tripotassium orthophosphate—buffers, sequestrants, emulsifying salts; used in dessert mixes, nondairy creamers, processed cheese
Calcium tetrahydrogen diorthophosphate, calcium hydrogen orthophosphate, tricalcium diorthophospate—firming agent, anti-caking agent, raising agent; cake mixes, baking powder, dessert mixes
Sodium malate, sodium hydrogen malate
Potassium malate—buffers, humectants; used in jams, sweets, cakes, biscuits
Calcium maltate; calcium hydrogen malate—firming agent in processed fruit and vegetables
Metatartaric acid—sequestrant used in wine
Adipic acid—buffer/flavoring; sweets, synthetic cream desserts
Succinic acid—buffer/flavoring; dry foods and beverage mixes
1,4-heptonolactone—acid, sequestrant; dried soups, instant desserts
Nicotinic acid—color stabilizer and nutrient; bread, flour, breakfast cereals
Triammonium citrate—buffer, emulsifying salt; processed cheese
Ammonium ferric citrate—dietary iron supplement; bread
Calcium disodium ethylenediamine-NNN’N’-tetra-acetate (calcium disodium EDTA)—sequestrant; canned shellfish
Glycerol—humectant, solvent; cake icing, confectionery
Disodium dihydrogen diphosphate, trisodium diphosphate, tetrasodium diphosphate, tetrapotassium diphosphate
Pentasodium triphosphate, pentapotassium triphosphate
Sodium polyphosphates, potassium polyphosphates—buffers, sequestrants, emulsifying salts, stabilizers, texturizers, raising agents; used in whipping cream, fish and meat products, bread, processed cheese, canned vegetables
Sodium carbonate, sodium hydrogen carbonate (bicarbonate of soda), sodium sequicarbonate
Potassium carbonate, potassium hydrogen carbonate—bases, aerating agents, diluents; used in jams, jellies, self-raising flour, wine, cocoa
Ammonium carbonate, ammonium hydrogen carbonate—buffer, aerating agent; cocoa, biscuits
Magnesium carbonate—base, anti-caking agent, wafer biscuits, icing sugar
Hydrochloric acid
Potassium chloride—gelling agent, salt substitute; table-salt replacement
Calcium chloride—firming agent in canned fruit and vegetables
Ammonium chloride—yeast food in bread Sulphuric acid
Sodium sulphate—diluent for colors
Potassium sulphate—salt substitute
Calcium sulphate—firming agent and yeast food; bread
Magnesium sulphate—firming agent
Sodium hydroxide—base; cocoa, jams and sweets
Potassium hydroxide—base; sweets
Calcium hydroxide—firming agent; neutralizing agent; sweets
Ammonium hydroxide—diluent and solvent for food colors, base; cocoa
Magnesium hydroxide—base; sweets
Calcium oxide—base; sweets
Magnesium oxide—anti-caking agent; cocoa products
Sodium ferrocyanide
Potassium ferrocyanide—anti-caking agents in salt; crystallization aids in wine
Dicalcium diphosphate—buffer, neutralizing agent; cheese
Sodium aluminum phosphate—acid, raising agent; cake mixes, self-raising flour, biscuits
Edible bone phosphate—anti-caking agent
Calcium polyphosphates—emulsifying salt; processed cheese
Ammonium polyphosphates—emulsifier, texturizer; frozen chicken
Silicon dioxide (silica)—anti-caking agent; skimmed milk powder, sweeteners
Calcium silicate—anti-caking agent, release agent; icing sugar, sweets
Magnesium silicate, and synthetic magnesium trisilicate—anti-caking agent; sugar confectionery
Talc—release agent; tabletted confectionery
Aluminum sodium silicate
Aluminum calcium silicate
Bentonite
Kaolin
Stearic acid—anti-caking agents
Magnesium stearate—emulsifier, release agent; confectionery
D-glucono-1,5-lactone (glucono delta-lactone)—acid, sequestrant; cake mixes, continental sausages
Sodium gluconate
Potassium gluconate—sequestrants
Calcium gluconate—buffer, firming agent, sequestrant; jams, dessert mixes
L-glutamic acid
Sodium hydrogen L-glutamate (monosodium glutamate; MSG)
Potassium hydrogen L-glutamate (monopotassium glutamate)
Calcium dihydrogen di-L-glutamate (calcium glutamate)
Guanosine 5'-disodium phosphate (sodium guanylate)
Inosine 5'-disodium phosphate (sodium inosinate)
Sodium 5'-ribonucleotide—flavor enhancers used in savory foods and snacks, soups, sauces and meat products
Maltol
Ethyl maltol—flavorings/flavor enhancers used in cakes and biscuits
Dimethylpolysiloxante—anti-foaming agent
Beeswax
Carnauba wax—glazing agents used in sugar and chocolate confectionery
Shellac—glazing agent used to wax apples
Mineral hydrocarbons—glazing/coating agent used to prevent dried fruit sticking together
Refined microcrystalline wax—release agent; chewing gum
L-cysteine hydrochloride
Chlorine
Chlorine dioxide
Azodicarbonamide—flour-treatment agents used to improve the texture of bread, cake, and biscuit doughs
Aluminum potassium sulphate—firming agent; chocolate-coated cherries
2-Aminoethanol—base; caustic lye used to peel vegetables
Ammonium dihydrogen orthophosphate; diammonium hydrogen orthophosphate—buffer, yeast food
Ammonium sulphate—yeast food
Benzoyl peroxide—bleaching agent in flour
Butyl stearate—release agent
Calcium heptonate—firming agent, sequestrant; prepared fruit and vegetables
Calcium phytate—sequestrant; wine
Dichlorodifluoromethane—propellant and liquid freezant used to freeze food by immersion
Diethyl ether—solvent
Disodium dihydrogen ethylenediamine-NNN’N’-tetra-acetate (disodium dihydrogen EDTA)—sequestrant; brandy
Ethanol (ethylalcohol)
Ethyl acetate
Glycerol mono-acetate (monoacetin)
Glycerol di-acetate (diacetin)
Glycerol tri-acetate (triacetin)—solvents used to dilute and carry food colors and flavorings
Glycine—sequestrant, buffer, nutrient
Hydrogen
Nitrogen—packaging gases
Nitrous oxide—propellant used in aerosol packs of whipped cream
Octadecylammonium acetate—anti-caking agent in yeast foods used in bread
Oxygen—packing gas
Oxystearin—sequestrant, fat crystallization inhibitor; salad cream
Polydextrose—bulking agent; reduced- and low-calorie foods
Propan-1,2-diol (propylene glycol)
Propan-2-diol (isopropyl alcohol)—solvents used to dislute colors and flavorings
Sodium heptonate—sequestrant; edible oils
Spermaceti
Sperm oil—release agents
Tannic acid—flavoring, clarifying agent; beer, wine and cider
Taken from The Cambridge Factfinder, Cambridge University Press, (1994), pp. 134–37.