Ingredients Flashcards
E100s
Food colours
E200s
Preservatives and acids
E300s
Antioxidants and acidity regulators
E400s
Emulsifiers, stabilisers, and thickeners
E500s
Anti-caking agents and acidity regulators
E600s
Flavour enhancers
E700s
Sweeteners, glazing agents, foaming agents, and gases.
E1000s
Other additives
Erythritol
968, Sugar alcohol produced from the fermentation of Glucose and Sucrose, 4-carbon
Sorbitol, Mannitol
420, 6-Carbon sugar alcohols, also a humectant
Maltitol
965, Naturally occurring sugar in grapes and corn, 12-Carbon sugar alcohol
Steviol glycoside
960, From the leaves of the South American Stevia plant, very stable and do not ferment
Aspartame
951, New artificial sweetener of protein origin, contains phenylalanine
Fenugreek
950, Semi arid crop, leaves used as a herb, seeds as a spice, most commonly used in India with potatoes
Menthol
Made synthetically or obtained from the oils of mints, chemically triggers cold sensitive recepters in skin
Sucraluse
955, A synthetic organochlorine sweetener, no calories
Xylitol
967, 5 Carbon sugar alcohol
lsomalt
953, 12 Carbon sugar alcohol, with high temperature stability
Polydextrose
1200, Naturally occurring sugar in grapes and corn
Glycerol or Glycerin
422, A sugar alcohol, colorless, odorless, a flavour enhancer or sweetener, 3-Carbon
Invert sugar
Syrup of 50% glucose and 50% fructose, a humectant and sweetener, similar to honey in composition
Lactose
Sugar present naturally in milk, used as a humectant and sweetener
Acetic acid
260, Natural component of vinegar but generally manufactured from wood, also a preservative
Citric acid
330, Colourless, weak organic acid
Malic acid
296, Organic acid, stronger than citric acid
Sulphites
220 - 228, Used in dried fruits, not a true allergen, but fairly common reactant
Benzoates
210 - 213, Salts of benzoic acid, which contains a Benzene ring
Nitrates
249 - 252, Are added to mneat along with Nitrites, not as harmful as some believe
Ascorbic acid
300, Vitamin C, acts as a preservative, anti-oxidant
Lutein
161b, Colouring agent (yellow/orange), a Carotenoid
Titanium dioxide
171, Use no longer permitted in the EU and in Northern Ireland as of Feb 2022
Curcumin
100, Naturally occurring orange/yellow colour, extracted from the spice turmeric
Alpha-, beta, and gamma-carotenes
160a, Beta-carotene is a well-known substance that is converted by the body to Vitamin A, orange
Betanin, beetroot red
162, Naturally occurring red/purple colour in beetroots
Vegetable carbon
153, Natural black colour obtained from burnt plant material, now often manufactured
Tartrazine
102, Widely used yellow/orange colour
Yellow
2G107, Adverse affects in children
Sunset Yellow FCF
110, A synthetic coal tar dye, yellow in colour, used with E102
Cochineal, Carminic acid
120, Natural red colour obtained from egg yolk and dried insects, can be manufactured
Riboflavin
101, Vitamin B2, usually obtained from yeast or produced synthetically
Chlorophyll
140, Naturally occuring green pigment found in plant leaves and stems, can be manufactured
Caramel
150a, Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals
Guar gum
412, Naturally occuring seed gum from a tree of the pea family
Xanthum gum
415, Made from the fermentation of carbohydrates by bacteria
Acacia gum, gum arabic
414, Natural gum obtained from a tree of the pea family, similar to 412
Cellulose
460, Fibrous part of plant cell walls used as a bulking agent
Cellulose variations
461-469, Generally emulsifiers, stabilisers, thickeners, and gelling agents
Locust bean gum, carob gum
410, Natural extract from the Carob tree seed
Pectin
440a, Occurs naturally in fruits, roots, and stems of plants, stabiliser and gelling agent
Vegetable gums
Enhance texture and consistancy
Humectant
Bind with water to keep food moist
Glazing agent
Improves appearance and can protect foo
Bulking agents
Increase the volume of food
Raising agents
Increase the volume of food through the use of gases.
Stabilisers and firming agents
Maintain even food dispersion.
Preservatives
Stop microbes from multiplying and spoiling the food
Emulsifiers
Stop fats from clotting together.
Sugar alcohols, glycitols
Derived from sugars, containing one hydroxyl group, a thickener or sweetener, doesn’t harm teeth, -itol
Monosodium glutamate
621, Present naturally in seaweed but generally prepared chemically from sugar beet, flavour enhancer of protein rich foods
Sodium-5-ribonucleotide
635, Mixture of E627 and E631, added to crisps
Starches
1400-1414, Generally of maize, corn, potato, wheat, or tapioca in origin, used to modify texture and stability
Caffeine
Naturally occurring flavouring agent
Arrowroot
Natural plant starch used as a thickening agent
Calciferol
Vitamin D, generally extracted from yeast
Casein
Naturally present milk protein used as an emulsifier, texturiser, and a dietary supplement
Corn syrup
Glucose obtained from corn or maize starch
Gelatine
Protein extract from animal bones and tissue, used as a stabiliser and gelling agent
Hydrolysed vegetable protein (HVP)
Produced chemically from raw protein, a flavour enhancer
Modified corn starch
Derived from maize, has been modified in various ways to enhance stability in the manufacturing process
Beeswax, white and yellow
901, Glazing agent
Polyglycerol polyricinoleate
475, Emulsifiers, stabilisers, thickeners
Silicon dioxide (Silica)
551, Derived from sand, used as an anti-caking agent in potato snacks
Butylated hydroxyanisole (BHA)
320, Antioxidant manufactured synthetically for use alone or with E280, E310, or E330
Palm oil
Easier to stabilize and maintain quality of flavor and consistency, derived from reddish flesh of the fruit of palms
Soy protein
Soybean meal that has bean dehulled and defatted
Potassium bicarbonate
Raising agent, also regulatees pH
Rapeseed oil
Oldest known vegetable oil, contains possibly harmful erucic acid
Canola oil
A low erucic acid version of Rapeseed oil, also called LEAR (Low Erucic Acid Rapeseed), name from Canada + oil
Lecithin
Yellow-brownish fatty substances from animal and plant tissues, amphiphilic (hydro- and lipo- phyllic), emulsifies and homogenizes
Yeast extract
Flavour enhancer, contain amino acids and B Vitamins, consist of yeast cell contents without cell walls