Ingredient Glossary

A gelatinous substance obtained from the cell membranes of red algae or seaweed. Used as a vegetarian gelatin substitute, thickener for soups, jellies, ice cream, and Japanese desserts, as well as a clarifying agent in brewing. Approximately 80% fiber, making it an effective intestinal regulator. Also used as an impression material in dentistry.

A thickener and stabilizer found in kelp that takes the place of fat as a stabilizer. Has wide industrial uses — can be made into silk-like thread or plastic material. Organic derivatives (alginates) are used as food gums in making ice cream, puddings, and processed cheeses.

A basic, ionic salt of an alkali or alkaline earth metal. Known for being bases (pH greater than 7) that dissolve in water. Common examples include sodium hydroxide ("caustic soda"), potassium hydroxide ("caustic potash"), lye, and calcium carbonate ("free lime").

A natural color derived from the resinous outer covering of seeds of the Bixa orellana plant. Used to add color to cheese, butter, margarine, and microwave popcorn, and often serves as a substitute for the expensive herb saffron. Also has antioxidant properties. Because annatto binds well to dairy proteins, it is frequently used to color butter, cheese, and puddings.

An artificial, non-saccharide sweetener marketed under brand names including Equal, NutraSweet, Tropicana Slim, and Canderel. Found in approximately 6,000 consumer foods and beverages worldwide, including diet soft drinks, sugar-free gum, and vitamin supplements. Also used as a sugar substitute for people with diabetes.

Aspartame has been the subject of ongoing public controversy regarding its safety. Many studies have recommended further investigation into possible connections between aspartame and conditions such as brain tumors, brain lesions, and lymphoma.

A processed yeast product used as a food additive and flavoring. Often used in the same way as monosodium glutamate (MSG) and, like MSG, frequently contains free glutamic acids. Autolyzed yeast extract is the primary source of monosodium glutamate for the food industry.

The concentrated or dried residue from a beef cooking process, using parts of the animal that contain fat and flavor. Primarily composed of rendered fat, boiled blood, and disintegrated connective tissue.

One of the orange dyes found in most green leaves and in carrots. Used in foods to provide color (margarine would appear white without it) and sometimes added for its antioxidant effects to prevent fats from going rancid. The body converts it into Vitamin A. Beta carotene can neutralize oxygen free radicals.

An antioxidant used in cereals, chewing gum, potato chips, and vegetable oil to retard rancidity in fats and oils. The U.S. Department of Health and Human Services considers BHA "reasonably anticipated to be a human carcinogen," yet the FDA still permits its use. This synthetic chemical can be replaced by safer alternatives such as Vitamin E or nitrogen packing.

Used to retard rancidity in oils. Found in cereals, chewing gum, vegetable oil, potato chips, and some food packaging. Residues of BHT have been found in human fat. Some studies have found links to cancer. BHT is considered unnecessary and is easily replaced by safe substitutes.

Vegetable oil that has had bromine atoms bonded to it, used as an emulsifier in citrus-flavored soft drinks such as Mountain Dew and Gatorade to keep flavors suspended and produce a cloudy appearance. Long after consumption, traces remain in body fat. Bromine is a halogen that displaces iodine and may depress thyroid function. In test animals, BVO has caused heart and kidney damage, increased fat deposits, testicular damage, stunted growth, and lethargy.

A protein synthesized from dried skim milk, very high in glutamic acid. Neutralizes capsaicin, the active ingredient in hot peppers. Also used as a dietary supplement by athletes for its slower breakdown rate compared to whey protein, providing sustained protein release.

A white crystalline salt made from the action of lactic acid on calcium carbonate. Used as a baking powder and found in aged cheeses. Medically used as an antacid and calcium supplement. Added to sugar-free foods to prevent tooth decay and to fresh-cut fruits to extend shelf life. When added to xylitol-containing chewing gum, it increases remineralization of tooth enamel.

A water-soluble antioxidant vitamin needed to break down carbohydrates, proteins, and fats.

A mineral salt found in rocks and bones, used in powdered spices as an anti-caking agent and as a raising agent in food additives. Also used as a nutritional supplement, in porcelain and dental powders, and medically as an antacid or calcium supplement. Calcium is essential for bone formation, maintenance, and many normal body functions.

Note: Consult your doctor before use if you have a history of kidney stones, parathyroid gland disease, or take antacids, other calcium supplements, or tetracycline antibiotics.

One of the most widely used food colorings, made from the cooking of sugars and starches. Used in soft drinks, beer, soy sauce, baked goods, poultry, canned meats, syrups, soups, stews, and gravies. Also functions as an emulsifying agent to keep flavor oils suspended in solutions.

Used as a viscosity modifier or thickener, and to stabilize emulsions in products such as ice cream. Also a constituent of toothpaste, laxatives, diet pills, water-based paints, and various paper products.

The structural component of the primary cell wall of green plants, mainly obtained industrially from wood pulp and cotton. Not digestible by humans — often referred to as "dietary fiber" or "roughage." Acts as a hydrophilic bulking agent and is beneficial for constipation.

One of the most common thickening agents used in processed food globally, valued for versatility, ease of use, and effective cost. Used to stabilize proteins, retain moisture, and form oil-resistant films in a wide variety of food applications.

Extracted from red seaweeds, with roots in centuries of use as a food additive. Used as a gel to increase viscosity in desserts, ice cream, milk shakes, and sauces; as a clarifier in beer; as a fat substitute in pâtés and processed meats; and as a stabilizer in toothpaste and cosmetics. Also used to thicken skim milk and in some soy milk and diet sodas.

There is evidence from animal studies indicating that degraded carrageenan (poligeenan) may cause ulcerations in the gastrointestinal tract and GI cancer. Consumption may also have a role in intestinal inflammation and possibly inflammatory bowel disease, including Crohn's Disease.

An extract containing propylene glycol, alcohol, water, and extractives of cinnamon. Tastes like ground cinnamon spice rather than "red hot" candy.

A weak organic acid found naturally in citrus fruits (especially lemons and limes). Used as a natural preservative, flavor enhancer, and antioxidant in foods and soft drinks. As a food additive it can be produced from the black mold Aspergillus niger. Also used in household cleaners and pharmaceuticals.

A copper salt used as a dietary supplement to treat copper deficiency. Also used to treat acne, high blood pressure, and the common cold. Side effects from excessive amounts may include breathing problems, chest pain, stomach upset, and rash or hives.

A sweetener and thickener in candy, toppings, syrups, snack foods, and imitation dairy foods. A sweet, thick liquid made by treating cornstarch with acids or enzymes. Contains no nutritional value other than calories, promotes tooth decay, and is mainly found in foods with little intrinsic nutritional value.

All made from corn — all are sugar. These ingredients interfere with the hormonal signal that tells your brain you are full, making it very easy to overeat. HFCS, corn syrup, and fructose disrupt the communication between your stomach and your brain until it's too late. Steady HFCS intake is linked to weight gain, higher triglyceride levels, higher LDL cholesterol, and decreased insulin sensitivity.

One form of Vitamin B12. This form does not typically occur in nature and is not one of the forms directly utilized in the human body.

Glucose sugar refined from corn starch, approximately 70% as sweet as sucrose. Commonly used as a sweetener and coloring agent in bread, caramel, soda, cookies, and many other foods. A natural source of sweetness in fruits and honey. Represents empty calories, contributes to tooth decay, and turns brown when heated — contributing to the color of bread crust and toast.

Fats made from oil (usually soybean, cottonseed, sunflower, or palm oil) that act as emulsifiers, providing consistent texture and preventing separation. Used in most baked products to prevent staling, and in ice cream, margarine, instant potatoes, and chewing gum as stabilizers. May contain wheat as a carrier — an important consideration for those with celiac disease.

A highly water-soluble salt also known as dipotassium hydrogen orthophosphate. Used as a fertilizer, food additive, and buffering agent.

The disodium salt of the flavor enhancer guanosine monophosphate (GMP). Produced from dried fish or dried seaweed, and typically used in synergy with MSG. Commonly added to instant noodles, potato chips, snacks, savory rice, tinned vegetables, cured meats, and packet soups.

A flavor enhancer found in instant noodles, potato chips, and a variety of other snacks. Used in synergy with monosodium glutamate (MSG).

A mixture of starch breakdown products containing mainly maltose (malt sugar), prepared from barley or wheat.

Added to foods as a preservative to prevent catalytic oxidation by metal ions and for iron fortification. FDA approved for use in packaged foods, vitamins, and baby food. Modern food manufacturing processes involving metal equipment can result in trace metal contamination in food — EDTA traps these metal impurities, which would otherwise promote rancidity and breakdown of artificial colors. Considered safe.

A vegetable-derived food additive produced from sucrose, widely used as an antioxidant in processed foods. Research has found it to be a potent enhancer of non-heme iron absorption.

An artificial coloring used in beverages, sausage, baked goods, candy, and gelatin. The third most widely used food dye. Industry-sponsored animal tests indicated this dye causes tumors of the adrenal gland and kidney. Small amounts of several carcinogens also contaminate Yellow 6. May cause occasional allergic reactions.

An artificial coloring used in gelatin desserts, candy, pet food, and baked goods. Causes mild allergic reactions, primarily in aspirin-sensitive persons.

A form of iron certified for use in drinking water treatment by the National Sanitation Foundation, widely used as a food acidifier in soft drinks. Commonly used as a corrosion inhibitor — when added to finished drinking water, it forms a protective coating on the inside of service lines and household plumbing, reducing lead leaching into drinking water.

A translucent, nearly tasteless protein produced by partial hydrolysis of collagen extracted from animal bones, connective tissues, and skin — primarily from pork skins, pork and cattle bones, or split cattle hides. There is no vegetable source for gelatin. Commonly found in gelatin desserts, jelly, marshmallows, and gummy candies. Also used as a stabilizer, thickener, or texturizer in ice cream, jams, yogurt, cream cheese, and margarine.

A class of proteins present in wheat and several other cereals within the grass genus Triticum. A component of gluten, gliadins are essential for giving bread the ability to rise properly during baking.

A general name for proteins found in wheat, rye, barley, and triticale. Acts as a glue that holds food together and gives dough its elastic texture. Can be found in many foods where it would not be expected. Causes illness in people with celiac disease, Crohn's disease, gluten sensitivities, and certain chronic conditions.

The ground endosperm of guar beans. The largest market for guar gum is the food industry. Used in baked goods to increase dough yield, resilience, and shelf life; in dairy to thicken milk, yogurt, and ice cream; in meats as a lubricant and binder; and in dressings and sauces to improve stability and appearance. Also used in dry soups, frozen foods, and animal feed.

A natural gum from two sub-Saharan acacia tree species. Used primarily as a stabilizer in soft drink syrups, gummy candies, marshmallows, M&Ms, and most notably chewing gums. Gum arabic reduces the surface tension of liquids, which can increase fizzing in carbonated beverages. Also used in watercolor paints as a binder, and in pharmaceuticals and cosmetics.

A sweetener made from U.S. corn, found in numerous processed foods and beverages. Helps foods brown when baked, gives soft texture to cookies and snack bars, and extends shelf life through moisture control. Steady HFCS intake has been linked to weight gain, higher triglyceride levels, higher LDL cholesterol, and decreased insulin sensitivity. See also: Corn Syrup Solids.

Produced by boiling cereals or legumes (soy, corn, or wheat) in hydrochloric acid and neutralizing with sodium hydroxide. The resulting brown powder contains glutamic acid — the same compound consumers know as MSG. Used as a flavor enhancer in broths, meat products, and many processed foods. When added this way, labels are not required to list MSG as an ingredient.

Avoid if allergic or intolerant to corn, wheat, soy, cottonseed, peanuts, or MSG.

An emulsifier and stabilizer used in baked goods, margarine, and ice cream. Formed by treating lecithin with a peroxide.

A sucrose-based syrup with a lower water activity than sucrose, providing more powerful preserving qualities and longer shelf life. Partial inverts have a shelf life of approximately six months. Crystallized solutions may be restored to liquid form by gentle heating. Found in rock candy, toffee, and York Peppermint Patties.

Primarily found in sour milk products such as yogurt, kefir, and some cottage cheeses. Most commercially used lactic acid is derived by fermenting carbohydrates from non-dairy sources such as cornstarch, potatoes, and molasses — meaning vegan products can also contain lactic acid. Used as a pH adjuster, preservative, and fermentation booster in rye and sourdough breads. Also widely used to inhibit pathogenic bacteria on animal carcasses during processing.

A group of yellow-brownish fatty substances found in animal and plant tissues and egg yolk. Generally isolated from egg yolk or soybeans. Regarded as well-tolerated and non-toxic; approved by the FDA with "Generally Recognized As Safe" status. An integral part of cell membranes and can be fully metabolized by the body. Studies show soy-derived lecithin may lower cholesterol and triglycerides while increasing HDL ("good cholesterol").

Extracted from the seeds of the Carob tree. Used as a thickener and gelling agent in food technology. Retards ice crystal growth and is the preferred gum in frozen desserts, cultured dairy products, and cream cheese.

Can be extracted from brine or sea water. An important coagulant used in the preparation of tofu from soy milk, and an ingredient in baby formula. Much less toxic to plant life and less corrosive to concrete and steel than sodium chloride (table salt).

Can be derived from any starch — in the U.S., usually rice, corn, or potato; in Europe, commonly wheat. Wheat-derived maltodextrin can contain traces of gluten, which is important for people with celiac disease. Used as a water-soluble glue, thickening agent in food processing, and binding agent in pharmaceuticals.

A chemical compound derived from cellulose that dissolves in cold (but not hot) water, forming a clear viscous gel. Used as a thickener and emulsifier in food and cosmetic products, and as a bulk-forming laxative. Not digestible, not toxic, and not allergenic. Consult a doctor before use if you have abdominal pain, nausea, vomiting, or difficulty swallowing.

Used as a thickening agent, stabilizer, or emulsifier. Pre-gelatinized starch thickens instant desserts with cold water. Also used in gravy granules, commercial pizza toppings, frozen products, and as a fat substitute in reduced-fat foods. Acid-treated starch forms the shell of jelly beans.

Used in the food industry as a leavening agent that causes baked goods to rise. When combined with sodium bicarbonate (baking soda), it reacts to produce carbon dioxide, which leavens the baked good. Also inhibits microbial activity due to the phosphate ions present.

Commonly added to commercial food products as emulsifiers to help mix ingredients such as oil and water. The source may be animal (cow or hog) or vegetable, or synthetically made. Often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

A soluble salt used as a fertilizer, food additive, and fungicide. A source of phosphorus and potassium and a buffering agent.

A chemical flavor enhancer used in soups, salad dressings, sausages, hot dogs, canned tuna, potato chips, and many more packaged foods. Classified as an excitotoxin — it overexcites nerve cells by penetrating taste bud cells and can continue through the bloodstream to affect the nervous system.

Believed by many researchers to have links to fibromyalgia, ADHD, chronic fatigue, neurodegenerative diseases, migraine, asthma, and gastrointestinal conditions. Animal studies have shown MSG can cause brain damage, stunted skeletal development, obesity, and female sterility. It is on the FDA's list of additives requiring further study for mutagenic and reproductive effects.

Defined by the FDA as the essential oil, oleoresin, essence, extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis derived from a spice, fruit, vegetable, edible yeast, herb, bark, bud, root, leaf, plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products — whose significant function in food is flavoring rather than nutritional. It is essentially impossible to determine from a label exactly what is in "natural flavors" unless the company has specified it.

Made by condensing smoke from a wood fire — rapidly cooling it so it turns to liquid form.

A natural plant product containing chiefly essential oil and resin. A liquid or semiliquid preparation extracted from plants such as capsicum, cubebs, or ginger by means of ether, consisting of fixed or volatile oil holding resin in solution.

An essential oil produced by glands inside the rind of an orange fruit. Extracted or steam distilled as a by-product of orange juice production.

A process of heating oil and passing hydrogen bubbles through it, causing fatty acids to acquire hydrogen and become denser. Partial hydrogenation creates semi-solid fats used in margarines, commercially baked goods, and snack foods. Unlike butter or virgin coconut oil, hydrogenated oils contain high levels of trans fats.

Trans fats interfere with metabolic processes and are linked to diseases including multiple sclerosis and forms of arthritis. Partially hydrogenated oils not only contribute to disease over the long term, but also interfere with the body's ability to utilize healthy fats. Most partially hydrogenated oil is soybean oil, which has been shown to depress thyroid function.

Note: The American obesity epidemic is widely associated with the switch in the 1970s from coconut oil to partially hydrogenated vegetable oils in food production.

A fat-soluble vitamin stable to air and moisture but that decomposes in sunlight. Found naturally in a wide variety of green plants.

A food ingredient classified as soluble fiber, synthesized from dextrose with about 10% sorbitol and 1% citric acid. Frequently used to increase fiber content, replace sugar, reduce calories, and reduce fat in cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. Also used as a humectant, stabilizer, and thickening agent.

Widely used in food and cosmetic industries as emulsifiers, dispersants, thickeners, solubilizers, spreading agents, or emollients.

An oily liquid derived from sorbitol. Part of a class of emulsifiers used in some pharmaceuticals and food preparation. Often used in cosmetics to solubilize essential oils into water-based products.

A nonionic surfactant and emulsifier derived from polyoxylated sorbitan and oleic acid. A viscous, water-soluble yellow liquid. Used in ice cream to prevent milk proteins from completely coating fat droplets, allowing them to form chains and nets to hold air, providing a firmer texture. Also used in commercial pickle products.

A white salt that forms a strongly alkaline solution. Used in the production of soap and glass. In cuisine, used as an ingredient in grass jelly and sometimes as a buffering agent in mead or wine production.

Commonly known as "Muriate of Potash." Used in medicine, food processing, as a sodium-free substitute for table salt, in water softener units, and in Dasani water. Also used in judicial execution through lethal injection.

Rapidly absorbed when taken orally and excreted in urine as carbonate. Effective in reducing pain and frequency of urination caused by highly acidic urine. Used to treat and manage gout, arrhythmia, and urinary calculi (kidney stones). Also widely used in soft drinks as a buffer.

A dietary supplement used when phosphorus intake is insufficient or when following a special diet.

The potassium salt of sorbic acid, used primarily as a mild food preservative in cheese, wine, yogurt, dried meats, baked goods, dried fruit, and herbal dietary supplements. Inhibits molds and yeasts, extending shelf life with no known adverse health effects at the quantities typically used. Also known as "wine stabilizer" — when added to wine, it prevents surviving yeast from multiplying.

A group of plant storage proteins with high proline content found mainly in the seeds of cereal grains: wheat (gliadin), barley (hordein), rye (secalin), corn (zein), sorghum (kafirin), and as a minor protein in oats (avenin).

A thickening agent used in ice cream, cheese, candy, and yogurt. Propylene glycol alginate (a chemically modified form) thickens acidic foods like soda pop and salad dressing, and stabilizes foam in beer. Also used as a moisturizer in medicines, cosmetics, food, toothpaste, mouthwash, and tobacco products.

A dietary supplement with a very high protein content. Leaf protein concentrate (LPC) is derived from plant leaves and is studied as a low-cost, abundant human or animal food source.

Assists in balancing sodium and potassium and promotes red blood cell production. Linked to cardiovascular health by decreasing homocysteine formation. May help children with learning difficulties and may help prevent dandruff, eczema, and psoriasis.

The most widely used food dye. An artificial coloring used in soda, candy, gelatin desserts, pastry, pet food, and sausage. An FDA review committee has acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk foods.

Most commonly found in nature as sand or quartz, and in the cell walls of diatoms. Used as a food additive, primarily as a flow agent in powdered foods or to absorb water.

A buffering and binding agent used in canned seafood, as a scald agent in poultry and pork processing, as a sequestrant in potato products, and as a leavening aid in baked goods. Also found in frozen hash browns to prevent potatoes from discoloring.

A gum extracted from the cell walls of brown algae. Used by the food industry to increase viscosity and as an emulsifier. Also used in indigestion tablets, dental impression preparation, and in the textile industry for reactive dye printing. Has no discernible flavor.

Often added as an anti-caking agent to table salt, meal replacement shakes, and other powder products to prevent the formation of large crystals or lumps. Also used in detergents, fabric washing powders, dishwashers, metal cleaning, and various industrial applications.

An antioxidant, nutrient, and color stabilizer used in cereals, fruit drinks, and cured meats. Helps maintain the red color of cured meat and prevents the formation of cancer-promoting nitrosamines. Helps prevent loss of color and flavor by reacting with unwanted oxygen. A more soluble form of ascorbic acid.

A food additive used as an acidity regulator, anti-caking agent, raising agent, and stabilizer. A component of kansui — the alkaline solution that gives ramen noodles their characteristic flavor and texture. Also used in sherbet production, glass manufacturing, municipal pool maintenance, and toothpastes.

The principal protein in milk, used as a thickening and whitening agent in ice cream, ice milk, sherbet, and coffee creamers. A nutritious protein containing all essential amino acids. Important: People allergic to casein should check labels carefully, as it is used in some "non-dairy" and "vegetarian" foods.

Used chiefly as a food additive for flavor or as a preservative. Employed as a flavoring agent in club soda and contributes to the tart taste of lemon-lime and citrus soft drinks. Also found in energy drinks such as Rockstar and Red Bull.

A chemical compound made from beet and cane sugars, used predominantly in meat, poultry, and soft drink production. In processed meats such as hot dogs and beef sticks, it reduces the rate at which nitrate converts to nitric oxide, retaining the pink color. As an antioxidant, it helps improve flavor stability and helps prevent the formation of carcinogenic nitrosamines.

Used as a preservative, coloring, and flavoring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish, and other processed meats. These additives can lead to the formation of cancer-causing chemicals called nitrosamines. Some studies have found a link between consuming cured meats/nitrites and cancer in humans.

Added to many foods as an emulsifier to prevent oil separation, including processed cheeses, processed meats, ready-made meals, and canned soups. Also used as a leavening agent in breaded fish or chicken and commercially baked cakes. Increases the shelf life of food while maintaining texture and appearance.

Some people may be unable to tolerate sodium phosphates — a reaction may result from hypocalcemia (calcium deficiency). Symptoms may include headache, stiff neck and shoulders, foot cramps, and sudden fatigue. May be alleviated by taking a calcium supplement and drinking plenty of water.

A source of selenium in many food supplements. Although selenium is an essential element in small amounts, sodium selenite is listed in U.S. Environmental Health and Safety materials as a dangerous poison in large amounts — with toxicity similar to arsenic.

An emulsifier used as a dough strengthener in baked goods. Made by combining lactic acid and stearic acid, then reacting the result with sodium hydroxide or calcium hydroxide. Used as an emulsifier in processed foods.

A soluble compound of sodium used primarily in the pulp and paper industry. Also used in water treatment, photography, textiles, leather, and as a food preservative. Used in the purification of TNT for military applications.

Used as a preservative for seafood, meats, poultry, and pet foods, and also in toothpaste and detergents. Used in foods to retain moisture — though many people find it adds an unpleasant, slightly sharp and soapy taste, particularly in mild-tasting foods like delicate seafood. Water-holding properties can also dilute food flavor.

Sometimes referred to as a synthetic wax. Used primarily as an emulsifier to keep water and oils mixed. Also employed in synthetic fiber production, metal machining fluid, leather brighteners, and various plastic, food, and cosmetics applications.

A sugar alcohol the body metabolizes slowly. Used in cough syrups, sugar-free mints, diet foods, diet drinks, ice cream, and sugar-free chewing gum. Provides approximately 2.6 calories per gram versus 4 for regular sugar, while retaining 60% of the sweetness. Occurs naturally in many stone fruits and berries. Can function as a non-stimulant laxative. Large amounts may cause abdominal pain, gas, and diarrhea. May be related to diabetic retinopathy and neuropathy in the cells of eyes and nerves.

Made by removing carbohydrates from dehulled and defatted soybeans. Used in salad dressings, soups, imitation meats, beverage powders, cheeses, non-dairy creamers, frozen desserts, whipped toppings, breads, cereals, and pastas for emulsification and texturizing. Soy is rated as the second most allergenic food for humans, after peanuts. Soy is rich in estrogenic compounds; research on its hormonal effects in men remains ongoing.

Represents the "true essence of the spice" — consisting of volatile essential oil and the nonvolatile resinous fraction containing taste components and pigments. Recovered from spice by solvent extraction and can replace spice powder in food and flavor formulation.

Comes from the fruit of the tamarind tree — a brown pod-like legume containing soft acidic pulp and hard-coated seeds. Used as a spice in both Asian and Latin American cuisines and is an important ingredient in Worcestershire sauce. Young fruit is very tart and used in savory dishes; ripened fruit is sweeter and used in desserts, drinks, and as a snack.

An antioxidant derived from petroleum — a form of butane (lighter fluid) that the FDA permits in food in limited amounts. Used as a preservative in a wide range of foods including frozen fish (permitted up to 1,000 mg/kg). Does not cause discoloration or affect flavor or odor. Can be combined with BHA.

In high doses, TBHQ has shown negative health effects in lab animals including precursors to stomach tumors and DNA damage. Prolonged exposure may be carcinogenic.

An essential B vitamin (thiamine/thiamin).

An antioxidant and nutrient abundant in whole wheat, rice germ, and vegetable oils. Destroyed by the refining and bleaching of flour. Prevents oils from going rancid. Recent studies indicate that higher amounts of Vitamin E may help reduce the risk of heart disease and cancer.

The main color found in the root of the turmeric plant Curcuma longa, grown in South Asia. Ground turmeric rhizome is one of the main ingredients in curry powder. The bright yellow color is used as a substitute for the expensive herb saffron. Fades with exposure to light.

The primary component of the extract of the vanilla bean. Used as a flavoring agent in foods, beverages, and pharmaceuticals. Because of the scarcity and expense of natural vanilla extract, artificial vanillin is made from either petrochemical guaiacol or lignin, a wood byproduct of the paper industry. The ice cream and chocolate industries account for 75% of vanillin use as a flavoring. Also used in perfumery and to mask unpleasant odors in medicines, livestock fodder, and cleaning products.

Part of a group of fat-soluble substances with retinol activity. Essential to vision, the immune system, growth and development of the brain and bones, reproduction, and skin cell differentiation. Also displays antioxidant and anticarcinogenic activities. Richest sources include animal liver, eggs, whole milk, fish liver oils, butter, and cream. May increase risk of bleeding when taken with warfarin; avoid combining with retinoid or tetracycline drugs.

A common vitamin supplement used as an alternative to tocopherol itself. Once absorbed into the skin, it is slowly hydrolyzed to regenerate tocopherol, providing protection against ultraviolet rays.

The liquid remaining after milk has been curdled and strained — a by-product of cheese and casein manufacturing. Used to produce ricotta and brown cheeses and is an additive in many processed foods including breads, crackers, and commercial pastry. Research has found that whey supplements may help regulate blood sugar and reduce spikes in people with type 2 diabetes by increasing insulin secretion. As a cheese derivative, whey can be a migraine trigger. Its presence in processed foods can be surprising, as it is commonly added to products that do not normally contain cheese derivatives when made at home.

A food additive produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium — the same bacteria responsible for causing black rot on broccoli and cauliflower. Used in dairy products and salad dressings as a thickening agent and stabilizer. Prevents ice crystals from forming in ice cream and provides a "fat feel" in low-fat dairy products. One of the most remarkable properties of xanthan gum is its ability to significantly increase a liquid's viscosity with a very small quantity. Unlike other gums, it is very stable across a wide range of temperatures and pH.

Also used in frozen foods, beverages, toothpaste, and commercial egg substitutes. An important ingredient in gluten-free baking, where it replaces the stickiness normally provided by gluten. A preferred thickener for those with swallowing disorders, as it does not change the color or flavor of food.

A growth form of eukaryotic microorganisms classified in the kingdom Fungi. Many types of yeasts are used for making foods: baker's yeast in bread production, brewer's yeast in beer fermentation, and yeast in wine fermentation, root beer, sodas, distilled beverages, and xylitol production.

The common name for various forms of processed yeast products used as food additives or flavorings. Often used in the same way as monosodium glutamate (MSG) and, like MSG, often contains free glutamic acids. Some yeasts of the Candida genus are opportunistic pathogens causing oral and vaginal infections in humans (Candidiasis). Non-pathogenic yeast such as S. cerevisiae have also been implicated in familial Crohn's disease.

Commonly called "white vitriol." Occurs naturally as the mineral goslarite. Used to supply zinc in animal feeds, fertilizers, and agricultural sprays; in the production of lithopone; in coagulation baths for rayon; as an electrolyte for zinc plating; as a mordant in dyeing; as a preservative for skins and leather; and in medicine as an astringent. An aqueous solution is also claimed to be effective at removing moss from roofs.