 | Term | Definition |
| |
Caffeine |
This stimulant is known to cause birth defects in pregnant women. |
| |
Beta Carotene |
This additive is converted by the body to vitamin A |
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Carrageenan |
This thickening agent is derived from Irish Moss |
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Quinine |
This drug can cure malaria |
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Alpha Tocopherol (Vitamin E) |
This antioxidant and nutrient prevents oils from going rancid |
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Emulsifiers |
These keep oil and water mixed together |
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Casein |
This is the principal protein in milk |
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Ferrous Gluconate |
This coloring is used by the olive industry to generate a uniform jet-black color |
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Gelatin |
This thickening agent is obtained from animal bones, hooves, and other parts |
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Glycerin |
This is the backbone of fat and oil |
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Mannitol |
This is used as the dust in chewing gum |
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Saccharin |
This sweetner is 350 times the sweetness of sugar |
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Starch |
This is the major component of flour, potatoes, and corn |
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Dextrose |
This is an important sugar present in every living organism |
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Fumaric Acid |
This is a solid acid that is an ideal source of tartness in dry food |
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Glycerin |
The body uses this as a source of energy or as a starting point for more complex molecules |
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Invert Sugar |
This is a 50-50 mixture of sugars dextrose and fructose |
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Sodium Benzoate |
This has been used for over 70 years to prevent microorganism growth |
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Alginate |
This thickening agent is derivative of seaweed |
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Chelating Agents |
These trap trace amounts of metal atoms that would otherwise cause discoloration or rancidity |
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Sorbic Acid |
This occurs naturally in the berries of mountain ash |
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Lactic Acid |
This prevents spoilage in spanish-type olives |
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Safrole |
This root beer flavoring was outlawed in 1960 |
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Brominated Vegetable Oil |
This gives the cloudy apperance to citrus-flavored soft drinks |
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Sodium Propionate |
This is used to prevent mold growth on pies and cakes and does not interfere with the leavening process |
| |
Propyl Gallate |
This retards spoilage in fats and oils. Used with BHA and BHT because of the synergistic effect they have in retarding rancidity |
| |
Flavor Enhancers |
These have little or no flavor on their own, but they enhance the flavors of other foods |
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Orange B |
This is used to color the outside of hot dogs |
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Ethylenediamine tetraacetic acid |
This traps metal imputrities in modern food manufacturing that would otherwise promote rancidity |
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Monosodium Glutamate |
This causes "Chinese Restaurant Syndrome" |
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Sorbitol |
This is used in non-cariogenic chewing gum because oral bacteria do not metabolize it well |
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Sodium Bisulfate |
This powder prevents discoloration in dried fruits |
| |
Hydrolized Vegetable Protein |
This is a flavor enhancer that has been broken down into amino acids |
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Calcium or Sodium Stearoyl Lactylate |
This is added to bread dough to lead to more uniform grain and greater volume |
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Sodium Carboxymethylcellulose |
This is made by reacting cellulose with a derivative of acetic acid |
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Violet No. 1 |
This coloring was outlawed in 1973 |
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Dulcin |
This artificial sweetener was outlawed in 1950 |
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Thickening Agents |
These are used to stabilize factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well-mixed |
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Cobalt Sulfate |
This beer foam stabilizer was outlawed in 1966 |
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Red No. 40 |
This is the most widely used coloring |
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Phosphates |
The widespread use of these has led to a dietary imbalance that leads to osteoporosis |
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Cyclamate |
This artificial sweetener was outlawed in 1970 |
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Brominated Vegetable Oil |
Residues of this found in the body are cause for alarm |
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Yellow No. 5 |
This is the second most commonly used coloring |
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Mannitol |
This is not quite as sweet as sugar and is poorly absorbed by the body |
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Sodium Nitrite and artificial coloring |
These two additives should generally be avoided |
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Dextrose |
This turns brown when heated |
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Propylene Glycol Alginate |
This thickens acidic foods such as soda pop and salad dressing and stabilizes the foam in beer |
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Artificial Flavorings |
These are used almost exclusively in junk foods, indicating that the real thing (usually fruit) has been left out |
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Blue No. 2 |
This artificial coloring is used in pet food, beverages, and candy |
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Green No. 1 |
This coloring was outlawed in 1966 |
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Lecithin |
This reduces spattering in a frying pan and produces fluffy cakes |
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Gums |
These are used to thicken foods, prevent sugar crystals, etc |
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Arabic |
This gum is used to stabilize beer foam |
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Citrus Red No. 2 |
This coloring is used on the surface of some florida oranges |
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Mono- and Diglycerides |
These make bread softer and prevent staling |
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Monosodium Glutamate |
Public pressure forced baby food companies to remove this from their products |
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Polysorbates |
These keeps dill oil dissolved in bottled dill pickles |
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Sodium Nitrate |
This is used in dry cured meat because it breaks down slowly into nitrite |
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Sodium Chloride |
A diet high in this can lead to high blood pressure, which increases the risk of heart attack and stroke |
| |
Sorbitan Monostearate |
This prevents discoloration in chocolate candy when it is heated and cooled |
| |
Mono- and diglycerides |
This improves the stability of margine, makes caramel less sticky, and prevents oil from separating in peanut butter |
| |
Sulfur Dioxide |
This gas is used to prevent discoloration in dried fruit |
