| Ethyl Vanillin | Comes closer to matching the real taste of vanilla, but is poorly tested. |
| Propyl Gallate | Retards the spoilage of fats and oils. it is often used with BHA and BHT because of the synergistic effect these additives have in retarding rancidity. Hasn't bee adequately tested, is frequently unnecessary, and should be avoided |
| Saccharin | 350 times sweeter than sugar and 10 times sweeter than cyclamate. Studies have not shown that it helps people lose weight. Since 1951 tests have indicated that it causes cancer. In 1977 the FDA proposed that saccharin be banned. Stay away! |
| Sodium Carboxymethylcellulose | made by reacting cellulose with a derivative of acetic acid. Studies indicate that it is safe. |
| Sodium Nitrate | Used in dry cured meat, because it slowly breaks down into nitrite. |
| Sorbitan Monostearate | Like mono- and diglycerides and polysorbates, this additive keeps oil and water mixed together. In chocolate candy, it prevents the discoloration that normally occurs when candy is warmed up and then cooled down. |
| Sorbitol | Occurs naturally in fruits and berries and is a close relative of the sugars. Half as sweet as sugar. Used in non-cariogenic chewing gum because oral bacteria do not metabolize it well. Large amounts of sorbitol (2 oz. for adults) have a laxative effect, but otherwise it is safe. Diabetics use sorbitol, because it is absorbed slowly and does not cause blood sugar to increase rapidly. |
| Vanillin | Vanilla flavoring derived from a bean, but cheaper to produce synthetically. Safe |
Drag corresponding items onto each other to make them disappear.
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