| Term | Definition |
|---|
| Red No. 2 | This coloring was outlawed in 1976 |
| Red No. 3 | This coloring is used in cherries, fruit cocktails, and candy |
| Corn Syrup | This is made by treating cornstarch with acids and enzymes |
| Ferrous Gluconate | This is used in pills as a source of iron |
| Fumaric Acid | This dissolves slowly in cold water |
| Dioctyl Sodium Sulfosuccinate | This is used to speed up the dissolution of fumaric acid |
| Fucceleran | This gum is used to form a gel in pudding |
| Heptyl Paraben | This is used as a preservative in some beers |
| Lactose | This carbohydrate is found in milk |
| Lactose | Milk turns sour when this turns to lactic acid |
| Lecithin | The major sources of this include egg yolk and soybean |
| Polysorbate 60 | This works similarly to mono- and diglycerides but needs less quantity |
| Saccharin | This was proposed to be banned in 1977 |
| Mannitol | This prevents gum from absorbing moisture and becoming sticky |
| Monosodium Glutamate | This destroys nerve cells in mice |
| Sucrose | Americans consume 100 pounds of this every year |
| Sucrose | This makes up one-sixth of the average diet |
| Ethyl Vanillin | This comes close to matching the true taste of vanilla |
| Sulfur Dioxide and Sodium Bisulfate | These destroy Vitamin B-1 |
| Starch | This makes food seem richer and thicker than they are |
| Potassium Sorbate | This is a safer replacement for Sodium Nitrite |
| Sorbitol | This can have a laxative effect on adults |
| Sorbitol | Diabetics use this |
| Antioxidants | These retard oxidation of unsaturated fats and oils |
| Sodium Citrate | This acts as a buffer that controls acidity |
| Hydrolized Vegetable Oil | This is used as a flavor enhancer in instant soups, frankfurters, sauce mix, and beef stew |
| Erythorbic Acid | This serves the same function as ascorbic acid but has no value as a vitamin |
| Ascorbic Acid (Vitamin C) | This prevents the formation of nitrosamines |
| Sodium Nitrite | This is tolerated in foods because it can prevent the growth of bacteria that cause botulism poisoning |
| Saccharin | This sugar replacement does not help people lose weight |
| Yellow No. 6 | This coloring occasionally causes allergic reactions |
| Citric Acid | This is an important metabolite in virtually all living organisms |
| Citric Acid | This is used as an acid, flavorer, and chelating agent in ice cream, sherbet, fruit drinks, candy, and instant potatoes |
| Ascorbic Acid (vitamin C) | This prevents loss of color and flavoring by reacting with unwanted oxygen |
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