All ingredients
317 ingredients indexed. Filter by category or search by name, E-number, or synonym.
317 ingredients
A naturally occurring compound used to inhibit mold, yeast, and fungi in foods and cosmetics.
The potassium salt of sorbic acid, used as a water-soluble antifungal preservative.
A water-soluble preservative effective in acidic foods, especially soft drinks and pickles.
A curing agent used in processed meats to inhibit Clostridium botulinum and preserve color.
A slow-acting curing agent that is gradually converted to nitrite by bacteria during long meat aging.
A mold inhibitor commonly used in bread, baked goods, and dairy products.
Vitamin C — used as a strong water-soluble antioxidant in foods and beverages.
A natural vitamin E extract used as a fat-soluble antioxidant in oils and fatty foods.
A synthetic antioxidant (BHA) used in fats, oils, and packaged foods.
A natural phospholipid mixture used as an emulsifier in chocolate, baked goods, and dressings.
A weak organic acid found in citrus fruits, used to add tartness and act as a preservative.
A tart-tasting organic acid naturally abundant in apples and used as a flavoring acid.
The acid in vinegar — used as a flavoring and preservative in pickled and acidified foods.
A bright yellow synthetic azo dye widely used in beverages, candies, and sauces.
A natural red dye extracted from cochineal insects, giving rich crimson and pink tones.
A dark brown caramel color produced with sulfite and ammonia, used in colas and sauces.
A natural orange pigment from carrots and algae that also acts as a vitamin A precursor.
A group of natural plant pigments responsible for red, purple, and blue colors in foods.
A white mineral pigment used as a colorant, anticaking agent, and calcium fortifier.
A natural plant gum extracted from guar bean endosperm, used to thicken sauces and dairy.
A traditional Middle-Eastern tree-resin gum — strong cold-water swelling, used in dressings and bakery glazes.
Gum arabic — exudate of acacia trees, the dominant beverage emulsifier and a clean-label dietary fiber.
A microbial polysaccharide used as a versatile thickener and stabilizer in modern foods.
A natural gelling agent from fruit peels, central to jam-making and many soft confections.
A modified cellulose gum used to thicken, stabilize, and add texture in many processed foods.
Widely used emulsifiers made from glycerol and fatty acids, found in many baked goods and dairy products.
A sodium salt of glutamic acid used to deepen savory (umami) flavor in foods.
A blend of disodium inosinate and disodium guanylate that amplifies umami when used with MSG.
An intense low-calorie sweetener about 200 times sweeter than sucrose, used in diet beverages.
A heat-stable, calorie-free sweetener about 600 times sweeter than sucrose.
Natural intense sweeteners extracted from the stevia plant, 200–400 times sweeter than sugar.
A natural sugar alcohol with the sweetness of sucrose but about 40% fewer calories.
A bright orange synthetic azo dye used in soft drinks, candies, and snack foods.
A bright cherry-red synthetic azo dye common in European jellies, jams, and beverages.
A bright strawberry-red azo dye used in desserts, fillings, and glace cherries.
The dominant red food dye in many markets — used in soft drinks, candies, and cake icings.
The dominant blue food colorant — used in candies, ice cream, and powdered drink mixes.
A brilliant white opacifier — banned as a food additive in the EU since 2022 due to nanoparticle genotoxicity concerns.
A synthetic phenolic antioxidant (BHT), the close relative of BHA, used to prevent rancidity in fats and packaged foods.
The natural acid of sour milk — a mild, ubiquitous acidulant and preservative.
The signature acidulant of cola drinks — provides the characteristic sharp 'bite'.
A seaweed-derived gelling agent — central to plant milks, ice cream, and processed meats; under scrutiny for gut microbiome effects.
A traditional galactomannan thickener from carob seeds — pairs synergistically with xanthan and carrageenan.
A heat-stable, calorie-free sweetener about 200 times sweeter than sucrose — frequently blended with aspartame or sucralose.
A naturally occurring sugar alcohol about 60% as sweet as sucrose, common in sugar-free products.
A sulfite preservative widely used in wine and dried fruits — a documented allergen for sulfite-sensitive individuals.
An amorphous silica powder used as an anti-caking agent in powdered foods, table salt, and spices.
Common baking soda — releases CO2 to leaven baked goods and buffers acidity in many products.
The original synthetic intense sweetener — 300–500x sucrose, with a long and contested safety history.
A sugar alcohol about 90% as sweet as sucrose — common in sugar-free chocolate and confectionery.
A naturally occurring sugar alcohol — calorie-free, kind on blood sugar, but recently linked to cardiovascular event signals.
Vitamin B2 — used both as a yellow-orange colorant and as a nutritional fortifier.
Natural red-orange pigments from sweet paprika peppers — the primary natural alternative to red and orange synthetic dyes.
Mineral pigments providing red, yellow, and black tones — increasingly used as a natural replacement for titanium dioxide.
A common surfactant in ice cream, sauces, and pharmaceuticals — a central focus of gut microbiome research.
A bakery emulsifier strengthening dough — central to commercial bread structure.
A bakery emulsifier (SSL) that strengthens dough and extends bread softness.
A traditional vegan gelling agent from red seaweed — the basis of vegan jellies and microbiology plates.
Highly refined wood-pulp cellulose (MCC) — used as a bulking fiber, anti-caking agent, and texturizer.
The sodium salt of lactic acid — humectant, antimicrobial, and pH buffer in processed meats.
A phosphate buffer and leavening acid used in processed meats, seafood, and baking powders.
A phosphate used to hold water, bind moisture, and improve texture in processed meats, seafood, and wet pet food.
The natural green pigment of plants — used as a clean-label colorant in dairy and confectionery.
A copper-stabilized form of chlorophyll — keeps a vivid green that survives heat, acid, and light.
The natural deep-red pigment of beetroot (betanin) — a vegan alternative to carmine.
The parent acid of sodium benzoate — naturally occurring in cranberries, the same preservative mechanism.
A polyene antifungal antibiotic — used on cheese rinds and dried sausage surfaces to inhibit mold.
The D-isomer salt of ascorbic acid — used as a curing-meat antioxidant equivalent to ascorbate but without vitamin activity.
A fat-soluble ester of vitamin C — used to protect oils, fats, and infant formula from oxidation.
A powerful metal-chelating agent — added to inhibit oxidation and benzene formation in soft drinks.
A mild slow-acting acidulant (GDL) — central to silken tofu coagulation and delayed-rise leavening.
Sodium salts of citric acid — emulsifying salts in processed cheese and buffers in many beverages.
A bacterial polysaccharide — used for clean, transparent gels at very low concentrations.
A sugar alcohol about half as sweet as sucrose — dominant in sugar-free hard candy and pulled-sugar work.
A doubly modified starch — acetylated and crosslinked — used as a freeze-thaw-stable thickener.
A doubly modified starch — hydroxypropylated and phosphate-crosslinked — used as a high-stability thickener.
A traditional glazing wax from honeybees — used to coat confectionery and fresh produce.
A vegan glazing wax from the leaves of the Brazilian carnauba palm — used to polish candy and pharmaceutical tablets.
An ethyl paraben preservative — one of the few parabens still permitted in EU food use.
A methyl paraben preservative — historically the most common paraben, now restricted in EU food use.
Free sulphur dioxide — the active species in all sulfite preservation and a major label allergen.
The sodium bisulfite salt — a common solid sulfite source that releases SO2 on contact with acid.
A potassium metabisulfite preservative — common in winemaking as a low-sodium sulfite source.
The free acid of glutamate — the parent compound of MSG and the umami-receptor activator itself.
The potassium salt of glutamate — a low-sodium alternative to MSG.
The magnesium salt of glutamate — used in some specialty seasonings and supplements.
A ribonucleotide flavor enhancer — multiplies umami with MSG; one of the two components of E635.
A ribonucleotide flavor enhancer from fish or meat extracts — synergizes powerfully with MSG.
A single-salt blend of aspartame and acesulfame K (Twinsweet) — inherits both parents' safety profiles.
A resin secreted by the lac insect, used to polish coated confectionery — non-vegan.
Pure caramel color produced by heating sugars alone — the clean-label form of caramel coloring.
A carotenoid derivative giving a deep orange-red — used in dairy desserts and processed foods.
A starch chemically oxidized for clarity and lower viscosity — used in coatings, batters, and confectionery.
The bubbles of every carbonated beverage — also used in modified-atmosphere packaging.
A short-chain fatty acid antifungal — the parent of calcium propionate, naturally produced in Swiss cheese.
A dicarboxylic acid with a sharper, longer-lasting tartness than citric acid — common in dry mixes.
A synthetic phenolic antioxidant — used in fats and oils, similar concerns to BHA and BHT.
Sodium salts of phosphoric acid — used as buffers, emulsifying salts in processed cheese, and texturizers.
Calcium salts of phosphoric acid — leavening agents and a calcium fortifier, also the mineral of bones.
Chain phosphates — used to retain water in processed meat and seafood, increasing yield (and added water).
An aluminum-containing leavening acid — controversial due to cumulative aluminum exposure concerns.
An anti-caking agent in table salt — the cyanide is locked in an iron complex, but the name causes regular confusion.
A calcium silicate anti-caking agent — common in dry mixes and powdered seasonings.
Magnesium silicate mineral — used as an anti-caking agent, but historic asbestos contamination is a known concern.
An amino-acid dough conditioner — often derived from animal hair or feathers, creating documented vegan / halal / kosher concerns.
A specialty emulsifier from castor oil (PGPR) — used to reduce viscosity in chocolate and confectionery.
Sucrose-derived emulsifiers — used in beverages, baking, and pharmaceutical formulations.
Hydroxypropyl methylcellulose (HPMC) — a vegan capsule material and gluten-free baking ingredient.
A natural orange-red colorant from achiote seeds — generally safe but a documented allergen.
A synthetic triarylmethane green dye — used in mint products and tinned vegetables.
The yellow-orange pigment of turmeric — a widely loved clean-label natural colorant.
A synthetic yellow-green dye — one of the Southampton six implicated in childhood hyperactivity.
A synthetic blue dye (indigo carmine) — common in confectionery and ice cream, with documented allergy reports.
Activated charcoal of vegetable origin — a clean-label deep black colorant.
A synthetic diazo brown dye — a Southampton-six member with the hyperactivity warning.
The potassium salt of benzoic acid — a sodium-free alternative to E211 in acidic foods.
Potassium analog of sodium nitrite — a curing agent for meats with the same nitrosamine concern.
Saltpeter — a slow-release curing agent that converts to nitrite during meat ageing.
The sodium salt of propionic acid — a low-concern bakery antifungal.
A traditional preservative restricted to caviar in the modern EU food code.
A natural fruit acid from grapes — central to wine chemistry and a common acidulant.
A clean-label natural antioxidant — the leading replacement for BHA/BHT in modern formulations.
Glucomannan from the konjac corm — a powerful thickener and the gelling agent in shirataki noodles. Choking hazard in jelly minicups.
A firming agent and calcium fortifier — used in cheesemaking, tofu, and canned vegetables.
The simplest amino acid — a mild sweetener and umami modulator in Japanese-style seasonings.
An egg-derived antimicrobial enzyme — used in cheese rinds and wine. Egg allergen.
A buffering and firming salt — also used clinically to bind dietary phosphate in kidney disease.
The non-acidic sodium salt of vitamin C — pH-neutral form for cured meats and fortified foods.
The synthetic single-isomer form of vitamin E — used in oils, infant formula, and supplements.
Tertiary butylhydroquinone — a potent synthetic antioxidant common in fried snacks and frozen foods, with some safety debates.
A mild calcium salt — fortifier, firming agent, and the second ingredient in spherification reverse-set.
The magnesium salt of lactic acid — an acidity regulator and a well-absorbed source of magnesium in fortified foods and drinks.
A mildly sour-savory acid — found naturally in fermented foods and shellfish, used as a flavor accent.
A natural galactomannan gum from Peruvian tara seeds — clean-label alternative to locust bean and guar gums.
A natural sugar alcohol — the dominant humectant and freeze-point depressor in many soft-textured foods.
A thermo-gelling cellulose ether — the structural backbone of many plant-based meat formulations.
Versatile emulsifier of polyglycerol cores esterified with fatty acids — common in cakes, chocolate, and whipped toppings.
A low-HLB sorbitan-based emulsifier (Span 60) — common in cake mixes and chocolate confectionery.
Caustic soda — a strong base used for pH adjustment, pretzel browning, and olive curing.
A petroleum-derived wax used to coat candies, cheese rinds, and fresh produce.
A high-intensity artificial sweetener — banned in the US since 1970 but permitted in the EU and much of the world.
An aspartame derivative ~8000× sweeter than sucrose — no phenylalanine warning required.
An orange-red carotenoid — banned in tanning supplements after eye-crystal retinopathy cases. Tightly restricted in food.
A dual-modified starch — the most widely used modified starch in processed foods globally.
Class II caramel — sulfite-processed sugar coloring used in cognac, sherry, and soy sauce.
Class III caramel — ammonia-processed coloring used in beer, gravies, and dark sauces. Contains 4-MEI.
A natural xanthophyll carotenoid from marigold petals — clean-label yellow and the dominant macular-pigment supplement.
DMDC — a cold-sterilant beverage preservative that hydrolyzes within hours, leaving methanol and CO2.
The sodium salt of acetic acid — the classic salt-and-vinegar chip seasoning.
The potassium salt of propionic acid — sodium-free bakery antifungal.
The D-stereoisomer of vitamin C — same antioxidant function, ~5% of vitamin activity.
The potassium salt of citric acid — sodium-free buffer, also a urinary alkalinizer.
The calcium salt of citric acid — gentle calcium fortifier, well-absorbed without stomach acid.
A soy- or rapeseed-derived emulsifier — the standard partner to PGPR in mass-market chocolate.
Soaps of food-grade fatty acids — anti-caking and emulsifying agents in dry mixes and confectionery.
Acetylated MDG (AcMG) — used as plasticizing agent and edible coating in bakery and confectionery.
CITREM — a strong, kid-friendly emulsifier used in infant formula, plant milks, and meat-analog foods.
The standard EU anti-caking agent for table salt — controversial in popular health narratives, regulated at very low residual.
An inert packaging gas — displaces oxygen to extend the shelf life of snacks, coffee, and ready meals.
Laughing gas — the propellant in aerosol whipped cream and a culinary aerator.
A randomly branched glucose polymer — soluble fiber and bulking agent for sugar-reduced foods.
The deep-red carotenoid of tomatoes — a popular clean-label red and a heart-health supplement.
Pure silver in leaf or powder form — a decorative finish on confections and luxury sweets.
The calcium salt of vitamin C — combines antioxidant and calcium-fortification roles.
The C8-ester of gallic acid — a lipid-soluble antioxidant for fats and edible oils.
Sodium-free phosphate salts — buffers, leavening acids, and electrolyte sources.
An ethyl-ether modification of cellulose — used as an oleogel structurant and a pharmaceutical film former.
Lactylated MDG (LACTEM) — used as a whipping aid and crumb-softener in bakery and dairy.
Tartarated MDG — a bread crumb-softener related to DATEM, with milder rheology.
A mixture of sucrose esters and mono- and diglycerides — a one-shot dairy and bakery emulsifier.
CSL — the calcium analog of SSL, a dough conditioner and crumb softener.
Span 80 — an oleate-based sorbitan emulsifier for chocolate, icings, and cake mixes.
A saturated long-chain fatty acid — anti-caking agent, anti-foam, and tablet lubricant.
A naturally sweet protein from West African katemfe fruit — 2000× sweeter than sucrose, with a slow lingering finish.
A naturally occurring rare sugar — 92% as sweet as sucrose, 1.5 kcal/g, and low-glycemic.
OSA-starch — the modified starch that emulsifies and encapsulates fat-soluble flavors and vitamins.
The phosphate ester of vitamin B2 — a more water-soluble form for fortification and yellow coloring.
A surface treatment for citrus and pomes — applied to the skin to prevent post-harvest mold.
The simplest carboxylic acid — a strong antimicrobial used at low levels in non-meat preservation.
The potassium salt of acetic acid — sodium-free buffer and pickle preservative.
γ-Tocopherol — the dominant tocopherol in soybean oil, with stronger lipid-peroxyl scavenging than α.
The C12-ester of gallic acid — the most lipid-soluble of the food gallates.
The ammonium salt of citric acid — common processed-cheese melting salt.
A traditional Indian tree-resin gum — strong water absorption, used as a bulk laxative and a clean-label thickener.
A combined acetic-tartaric MDG — a bread-improver emulsifier blending the strengths of E472a and E472d.
Span 20 — a higher-HLB sorbitan emulsifier for oil-in-water systems and yeast aeration.
An essential branched-chain amino acid — used as a tabletting lubricant and a sweetness modifier.
A citrus-peel-derived intense sweetener with strong taste-masking effects — common in chewables and pharmaceuticals.
A disaccharide sugar alcohol made from lactose — bulk sweetener with a clean sucrose-like sweetness.
PVP — a polymeric stabilizer and clarifying agent used in wine, beer, and supplements.
A phosphorylated starch with single-ester linkages — improves freeze-thaw stability and clarity.
A doubly phosphorylated distarch — combines extra hydration with cross-linked stability.
A versatile humectant and carrier solvent — common in cake icings, flavor extracts, and e-cigarette liquids.
An orange-yellow carotenoid ester — the heat-stable cousin of E160e for retorted foods.
Metallic aluminium leaf or powder — a decorative finish on cake decorations and pills.
The sodium salt of formic acid — a niche preservative paired with E236.
δ-Tocopherol — the highest-antioxidant-activity tocopherol form, with minimal vitamin-E activity.
A polymerized form of tartaric acid — added to wine to prevent cold-temperature tartrate crystallization.
A sugar alcohol from seaweed and tree saps — used as a non-cariogenic sweetener and tablet excipient.
A mixed ethyl-methyl cellulose ether — niche modified cellulose for specific texture profiles.
Cross-linked carboxymethylcellulose — the standard disintegrant in pharmaceutical and supplement tablets.
Slaked lime — the alkali of corn nixtamalization, tofu coagulation, and traditional pickling.
The dominant tablet lubricant in pharmaceuticals and supplements — frequently the subject of unfounded online controversy.
A mild fruit-acid alternative — gentle sourness, the parent of GDL (E575).
The free-acid form of the umami nucleotide — the parent of disodium and dipotassium guanylates.
Cross-linked PVP — an insoluble polyphenol-binding clarifier for beer, wine, and fruit juices.
Roasted-starch dextrins — a thickening agent and the classic gum used in postage stamp glue.
An acetylated single-modified starch — improves freeze-thaw stability in frozen foods.
An ester of citric acid and ethanol — foam stabilizer for egg-white whipping and a film-forming carrier.
Glycerol triacetate — a flavor solvent and the standard humectant in chewing gum.
A synthetic red lake pigment — restricted in the EU to the inedible coatings of hard cheeses.
The sodium salt of ethylparaben — restricted in the EU since 2006 because of endocrine concerns.
The sodium salt of methylparaben — water-soluble paraben for low-pH preservation in narrow applications.
The calcium salt of formic acid — niche food use, dominant role is in livestock feed.
The potassium salt of lactic acid — a sodium-free moisture-binder and antimicrobial in meats.
Ammonium phosphate salts — yeast nutrient in bread and wine, leavening acid in some baking powders.
Tween 20 — a high-HLB polysorbate used in beverage clouding, dressings, and protein-stabilization.
Tween 40 — a palmitate-based polysorbate for dairy and bakery emulsions.
A cyclic seven-glucose oligosaccharide — encapsulates fat-soluble flavors, colors, and vitamins.
Enzymatically broken-down CMC — lower viscosity and improved colloidal stability for dairy applications.
A mixed propylene-glycol / glycerol lactated ester — a whipping aid in cake batters and instant desserts.
Span 65 — the lowest-HLB sorbitan ester, a chocolate-bloom suppressant.
A natural smectite clay — the standard wine fining agent and a clarifier for fruit juices.
The potassium salt of 5'-GMP — sodium-free umami nucleotide.
The free-acid form of the dried-bonito umami nucleotide — parent of disodium inosinate.
Diacetin — a glycerol diester, niche carrier solvent for flavor and color extracts.
A natural xanthophyll concentrated in the macula — eye-health supplement and clean-label yellow.
A cationic antimicrobial used in cured meats to suppress Listeria — naturally derived but high-tech.
Rochelle salt — a mixed-cation tartrate buffer; also famous for its piezoelectric crystals.
Magnesium phosphate salts — anti-caking, supplement fortifier, and mineral source.
An 8-EO polyethylene-glycol stearate — coffee-whitener emulsifier with restricted EU approval.
Tween 65 — a tristearate polysorbate with intermediate solubility, used in icings and toppings.
Brominated rosin — the citrus-flavored-soft-drink density adjuster, controversial outside the EU.
A stearic citrate ester — niche sequestrant and antioxidant synergist.
Alum — historically used to firm pickles and egg whites, now restricted in EU food use.
SAS — a baking-powder acid component, now restricted in EU because of aluminium-load concerns.
Aqueous ammonia — pH regulator for Dutch-process cocoa and a processing aid for caramels.
The calcium salt of 5'-GMP — sodium-free umami nucleotide for renal-diet formulations.
A 1:1 calcium mixture of GMP and IMP — sodium-free analog of disodium 5'-ribonucleotides (E635).
A packaging gas — the air component that keeps fresh meat bright red on retail display.
Phosphate-cross-linked starch — heat-and-shear resistant for retort and acidic applications.
Hydroxypropylated starch — improves freeze-thaw stability and clarity in dairy desserts.
Propyl 4-hydroxybenzoate — de-listed in EU food in 2006 over endocrine concerns; still in use elsewhere.
The sodium salt of propylparaben — de-listed in EU food (with E216) since 2006.
The sodium salt of orthophenylphenol — the spray-applied form for citrus post-harvest treatment.
The sodium salt of tartaric acid — buffer and sequestrant in jellies, dairy, and supplements.
An β-glucan-rich gum from oat hulls — a clean-label thickener with documented cholesterol-lowering effects.
A 40-EO PEG-stearate — a higher-HLB ethoxylated emulsifier for clear-aqueous applications.
SAIB — a heavy density-matching emulsifier for citrus-flavored beverages; replaced BVO in many reformulations.
Potash alum — the classical pickle-firmer and double-acting-baking-powder acid, now restricted in EU.
Caustic potash — sodium-free alkali for pretzel browning, olive curing, and Dutch cocoa.
Water glass — a niche anti-caking agent now largely replaced by silicates of calcium and magnesium.
A natural aluminosilicate anti-caking agent — used in dry mixes and table salts.
Kaolin — the porcelain clay, used as an anti-caking agent and wine fining agent.
The ammonium salt of glutamic acid — a niche umami enhancer for low-sodium ammonium-tolerant products.
An oxidized polyethylene wax — a fruit-coating glazing agent with a long shelf life.
A noble inert packaging gas — used for wine and oil purging where nitrogen-acceptable interactions are unwanted.
A hydrogenated glucose syrup blend — maltitol-rich with sorbitol and longer-chain polyols.
A versatile flavor and color carrier solvent — naturally present in many fruit aromas.
A US-approved synthetic green triarylmethane dye — not approved in the EU.
An aromatic post-harvest citrus fungicide — banned in the EU since 2003 over toxicity concerns.
A benzimidazole fungicide for citrus wax — banned in EU food (2014) but still common in US imports.
A formaldehyde-releasing antimicrobial — restricted to traditional provolone cheese in EU.
The sodium salt of fumaric acid — buffer in some beverages and bakery products.
A mixed-isopropyl citrate ester blend — sequestrant and antioxidant synergist for fats and oils.
PES — the cheaper, less-refined carrageenan, still containing seaweed cell-wall material.
A tartrate ester of stearyl alcohol — niche bakery emulsifier with narrow approved uses.
Hydroxyapatite from defatted bone — a calcium and phosphate source, deprecated in most direct food use.
A common US salt anti-cake — restricted in the EU since 2014 because of aluminium concerns.
A potassium-based aluminosilicate — niche anti-caking agent, structural cousin of E554.
An iron(II) gluconate — the blackening agent for cured black olives.
An iron(II) lactate — alternative olive-blackening agent and iron fortifier.
A phenolic antioxidant used to prevent shrimp blackspot — a clean-label alternative to sulfites.
A saturated polyolefin oil — niche fruit-coating glazing agent and supplement carrier.
The newest aspartame derivative — about 20000× sweeter than sucrose, the highest-potency food sweetener.
A dual-modified starch — combines oxidation (lower viscosity) with acetylation (freeze-thaw stability).
A seaweed-derived polysaccharide used to thicken, stabilize, and form heat-stable gels with calcium.
The water-soluble sodium salt of seaweed alginate — thickens sauces and cold-sets into gels with calcium.
A modified alginate that stays soluble in acid — thickens dressings and stabilizes the foam head on beer.
The main salt substitute — gives a salty taste with less sodium, used across reduced-sodium foods and drinks.
'Baker's ammonia' — a leavening agent for thin, crisp baked goods that bakes away leaving no salty residue.
A light mineral powder used to keep salt and powders free-flowing, regulate acidity, and 'Dutch' cocoa.
An acidulant giving a smooth, lingering tartness — common in powdered drinks, gelatin desserts, and fillings.
A natural antimicrobial peptide from cheese bacteria — preserves processed cheese and canned foods.
A synthetic red azo dye, banned as a food color in the US but permitted in the EU for limited uses.
A cherry-pink iodine-based dye best known in cocktail cherries; US authorization is being withdrawn.
A synthetic blue dye used in sweets and drinks (and blended for greens); not approved for food in the US.
A synthetic black azo dye used to darken sauces and decorations; not approved for food in the US.
An alkaline potash salt — 'Dutches' cocoa, gives ramen noodles their bite, and deacidifies grape must.
The potassium salt of seaweed alginate — a thickener and gelling agent used like sodium alginate.
The calcium salt of seaweed alginate — forms firm, heat-stable gels used in restructured foods.
Food-grade gypsum — a firming agent and the classic coagulant that sets soy milk into tofu.
'Epsom salt' — a firming agent, tofu coagulant, and brewing salt that also supplies magnesium.
A natural soap-bark extract rich in saponins — creates and stabilizes the foam in root beer and sodas.
A sulfite preservative and antioxidant that releases SO2 to stop browning — a declared allergen above 10 mg/kg.
A calcium sulfite preservative releasing SO2 — same anti-browning role and sulfite sensitivity concerns.
A potassium sulfite used in winemaking and foods — releases SO2 and is a declared sulfite allergen.
A borate salt permitted essentially only to preserve and firm sturgeon caviar; restricted elsewhere.
A tin salt used as an antioxidant to keep canned white asparagus and similar pale vegetables from discolouring.
The traditional 'nigari' tofu coagulant — sets soy milk into tofu and adds a slightly sweet note.
A food-grade silicone anti-foaming agent — stops fryer oil from foaming (hence fast-food fries) and appears in gum.
A hydrocarbon propellant that pushes food out of aerosol cans such as cooking-oil sprays.
A hydrocarbon propellant for aerosol food sprays, often blended with butane.
An inert packaging and foaming gas used to displace oxygen or aerate products.
A packaging gas used in modified-atmosphere applications; niche in food.
A hard plant wax used to glaze confectionery and gum — a firmer, vegan alternative to beeswax coatings.
Hard wax esters used to shine and seal the skin of fresh citrus and other fruit.
Food-grade urea used in chewing gum to modify pH and saliva flow, and as a fermentation aid.
A fermentation-made polysaccharide that forms clear edible films — breath strips, capsule shells, glazes.
A plant tannin used as a fining agent to clear haze from beer, wine, and juice — also an antioxidant.
A flavour enhancer adding a warm baked / caramel-malt aroma that boosts perceived sweetness.
A stronger synthetic cousin of maltol — the intense sweet, cotton-candy / caramel aroma in many candies.