Food additives

thickening agent

thumb|right|300px|Polysorbate 20, a compound used as a food additive in some pudding mixes to prevent scorching during preparation Polysorbates are a class of emulsifiers used in some pharmaceuticals and food preparation. They are commonly used in oral and topical pharmaceutical dosage forms. They are also often used in cosmetics to solubilize essential oils into water-based products. Polysorbates are oily liquids derived from ethoxylated sorbitan (a derivative of sorbitol) esterified with fatty acids. Common brand names for polysorbates include Hedjuvan, Kolliphor, Scattics, Alkest, Canarcel,

chemical compound

culinary liquid made from vanilla pods in ethanol solution

product

family of isomeric compounds

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caloric sweeteners added to food and beverages during their production

5-Nitro-2-propoxyaniline, also known as P-4000 and Ultrasüss, is about 4,000 times the intensity of sucrose (hence its alternate name, P-4000). It is an orange solid that is only slightly soluble in water. It is stable in boiling water and dilute acids. 5-Nitro-2-propoxyaniline was once used as an artificial sweetener but has been banned in the United States because of its possible toxicity.

thumb|right|150px|The general structure of an organic hydroperoxide with the blue marked functional group, where R stands for any group, typically Organic compound|organic Hydroperoxides or peroxols are compounds of the form ROOH, where R stands for any group, typically organic, which contain the hydroperoxy functional group (). Hydroperoxide also refers to the hydroperoxide anion () and its salts, and the neutral hydroperoxyl radical (•OOH) consist of an unbound hydroperoxy group. When R is organic, the compounds are called organic hydroperoxides. Such compounds are a subset of organic peroxi

United States government designation for food additives

chemical compound

gold processed as a food additive

chemical compound

Genipin is a chemical compound found in Genipa americana fruit extract. It is an aglycone derived from an iridoid glycoside called geniposide which is also present in fruit of Gardenia jasminoides.

A humectant is a hygroscopic (water-absorbing) substance used to keep things moist. They are used in many products, including food, cosmetics, medicines and pesticides. When used as a food additive, a humectant has the effect of keeping moisture in the food. Humectants are sometimes used as a component of antistatic coatings for plastics.

chemical compound

Lactisole is the sodium salt and commonly supplied form of 2-(4-methoxyphenoxy)propionic acid, a natural carboxylic acid found in roasted coffee beans. Like gymnemic acid, it has the property of masking sweet flavors and is used for this purpose in the food industry.

chemical compound

chemical compound

Galdieria is a genus of red algae belonging to the order Galdieriales; family Galdieriaceae. It was first described by Italian botanist Aldo Merola in 1981 to differentiate it from species of Cyanidium.

chemical compound

Perillaldehyde, perillic aldehyde or perilla aldehyde, is a natural organic compound found most abundantly in the annual herb perilla, but also in a wide variety of other plants and essential oils. It is a monoterpenoid containing an aldehyde functional group.

essential oil of peppermint (Mentha x piperita) obtained by steam destillation

flavor enhancer

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food additive that helps preserve structure

thumb|Gummy bears made with polydextrose Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the US FDA as well as Health Canada, . It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981.

thumb|upright|Malic acid is added to some confectionaries to confer sour flavor. Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. Though acidulants can lower pH they differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid. Many beverages, such as colas, contain phosphoric ac

Monatin, commonly known as arruva, is a naturally occurring, high intensity sweetener isolated from the plant Sclerochiton ilicifolius, found in the Transvaal region of South Africa. Monatin contains no carbohydrate or sugar, and nearly no food energy, unlike sucrose or other nutritive sweeteners.

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thumb|alt=Two small bottles of quillaja extract.jpg Quillaia is the milled inner bark or small stems and branches of the soapbark (Quillaja saponaria). Other names include Murillo bark extract, Panama bark extract, Quillaia extract, Quillay bark extract, Soapbark extract, and . Quillaia contains high concentrations of saponins that can be increased further by processing. Highly purified saponins from quillaia bark are used as adjuvants to enhance the effectiveness of vaccines. Other compounds in the crude extract include tannins and other polyphenols, and calcium oxalate.

A sequestrant is a food additive which improves the quality and stability of foods. A sequestrant forms chelate complexes with polyvalent metal ions, especially copper, iron and nickel. This can prevent the oxidation of the fats in the food. Sequestrants are therefore a type of preservative.

chemical compound

chemical compound

chemical compound used as emulsifier, stabilizer, and thickener in food products

chemical compound

Zein ( ) is a class of prolamine protein found in maize. It is usually manufactured as a powder from corn gluten meal. Zein is one of the best understood plant proteins. Pure zein is clear, odorless, tasteless, hard, water-insoluble, and edible, and it has a variety of industrial and food uses.

solution derived from the hydrolysis of a protein into its component amino acids and peptides

substance added to flour or dough to improve its baking quality or colour

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substance which imparts a shiny appearance or provides a protective coating to the external surface of food

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classification scheme for food additives

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Polylysine refers to several types of lysine homopolymers, which may differ from each other in terms of stereochemistry (D/L; the L form is natural and usually assumed) and link position (α/ε). Of these types, only ε-poly-L-lysine is produced naturally.

1970s misinformation about food additives

group of stereoisomers

chemical compound

chemical compound H₄MgO₈P₂

chemical compound