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Common food additives
Additive
Description
Used in:
Algin
A compound
extracted from
algae
Puddings, milkshakes, Make foods creamier None
ice cream
and thicker, extend
shelf life
Aspartame
Chemical
compound made of
methanol, aspartic
acid and
phenylalanine
Beverages, puddings, Low-calorie
yogurt, chewing gum, sweetener
and sold as
Nutrasweet, Spoonful
and Equal
Butylated
Hydroxyanisole
(BHA)
A phenolic
Foods high in fats and
chemical compound oils such as butter;
also meats, cereals,
baked goods, beer,
snack foods,
dehydrated potatoes,
chewing gum
Butylated
Hydroxytoluene
(BHT)
A phenolic
Cereals, shortening,
Preservative, keeps
chemical compound foods high in fats and food from changing
oils
flavor, odor, color
Inconclusive, in large
doses may cause tumors
in lab animals
Calcium
Carbonate
Compound
containing the
nutrient calcium
No negative effects as a
food additive *
Carrageenan
Compound
Puddings, milkshakes,
extracted from Irish ice cream
Moss, a type of
seaweed
Make foods jell,
None
stabilize foods to
keep color and flavor
even
Additive
Description
Used in:
Purpose
Citric Acid
An acid which
occurs naturally in
fruits such as
lemons and limes
Canned fruit juices,
cheese, margarine,
salad dressings
Flavoring and
None
neutralizing agent
(keeps food at proper
acidity)
Some bakery
products, frozen
desserts, and flour
Purpose
Side effects
Some people are allergic
to aspartame. Migraine
headaches a common
reaction in these people
Preservative, keeps Inconclusive; in large
food from going
doses may cause tumors
rancid; also as
in lab animals
defoaming agent for
yeast
Emulsifier,
bleaching agent,
dietary supplement
Side effects
Erythorbic acid
Acidic substance,
also known as isoascorbic acid
Soft drinks, juice,
wine
Preservative,
maintains color and
flavor
None
Folic Acid
B-complex vitamin Breakfast cereals,
Dietary supplement, None
enriched breads, flour, helps prevent heart
corn meal, rice,
disease
noodles, macaroni
and other grain
products
Fumaric Acid
Chemical produced Fruit jellies and
when humans digest preserves
carbohydrates; also
synthetically
manufactured
Controls
acidity/alkalinity in
foods, also dietary
supplement
None
Glycerin
A syrupy type of
alcohol derived
from sugar
Food flavorings
Maintaining desired
food consistency
None
Guar Gum
Substance made
from seeds of the
guar plant, a legume
grown in India
Cheese, including
Stabilizer
processed cheese, ice
cream, jelly and
preserves, and
dressings
None
Additive
Description
Used in:
Purpose
Side effects
Iron
A metal necessary
in the diet
Breakfast cereals,
enriched breads
Dietary supplement
None as a food additive *
Lactic Acid
A bitter-tasting
substance obtained
from sour milk
Bakery products,
Neutralizing agent,
cheese, frozen
flavoring
desserts, fruit butters,
jellies and preserves
Lecithin
An emulsifying
agent found
naturally in milk
and some
vegetables
Cacao bean products Keeps food products None
such as cocoa butter from separating
and chocolate, bakery
products, margarine
and cheese products
Methylcellulose
A number of
Fruit butters, jellies
gummy substances,
produced through
None
Keeps food products None
from separating
reaction between
cellulose and
methyls
Mono- and
Diglycerides
Emulsifying agents, Shortening,
may be derived
margarine, cacao
from soybean fat
products, bakery
products
Keeps food products None
from separating
Monosodium
Glutamate
(MSG)
A salt of the amino
acid glutamic acid
Canned vegetables,
canned tuna,
dressings, many
frozen foods
Flavor enhancer
Generally recognized as
safe; however, those on
low-sodium diets should
avoid it. Negative side
effects also appear in
some people when eaten
in large amounts, and in
some asthmatics.
Additive
Description
Used in:
Purpose
Side effects
Pectin
A water-soluble
Canned fruit, fruit
substance present in butters, jellies and
various ripe fruits
preserves
and vegetables
Making foods jell,
also to keep foods
from separating
None
Phosphoric Acid A substance created Acidified skim milk,
by exposing
cheese
phosphorous to
oxygen
Acidifying agent,
emulsifier
None
Potassium
Bisulfite
Type of sulfite
Wine, dried apples,
dehydrated potatoes
Preventing fruit
discoloration,
inhibiting bacterial
growth in wine
Some humans allergic to
sulfites; in U.S., FDA
prohibits their use on raw
fruits and vegetables
Potassium
Metabisulfite
Type of sulfite
Wine, dried apples,
dehydrated potatoes
Preventing fruit
discoloration,
inhibiting bacterial
growth in wine
Some humans allergic to
sulfites; in U.S., FDA
prohibits their use on raw
fruits and vegetables
Potassium Nitrite One of a number of Cured red meat and
nitrites used with
poultry products
salt to prevent food
from spoiling
Preservative
None known
Propionic Acid
Mold inhibitor,
preservative
None
A type of bacteria
found naturally in
the production of
Cheese, bread
cheese; also made
synthetically
Additive
Description
Used in:
Purpose
Side effects
Saccharin
Non-nutritive
Fruit juice drinks,
Sweetener
water-soluble sugar carbonated beverages,
substitute
canned fruits, fruit
butters, jellies,
preservatives, and in
sugar substitutes for
cooking, table use
Sodium
Aluminosilicate
A naturallyoccurring mineral
Dried whole eggs and Keeps food from
None
egg yolks, grated
caking and clumping
cheeses
up
Sodium
Benzoate
A granular salt
Soft drinks, packaged Preservative
beverages, fruit
preserves and jellies,
concentrated orange
juice, margarine, fastfood burgers
None
Sodium
Bicarbonate
A crystalline salt;
also known as
baking soda
Baked goods, canned Leavening agent,
vegetables, cereal
also maintains acid
flours
balance in canned
products
Significant source of
sodium; those on lowsodium diets should
avoid consuming large
quantities
Sodium Bisulfite Type of sulfite
Bottled lemon juice,
wine, dried apples,
dehydrated potatoes
Preventing fruit
discoloration,
inhibiting bacterial
growth in wine
Some humans allergic to
sulfites; in U.S., FDA
prohibits their use on raw
fruits and vegetables
Sodium
Metabisulfite
Type of sulfite
Wine, dried apples,
dehydrated potatoes
Preventing fruit
discoloration,
inhibiting bacterial
growth in wine
Some humans allergic to
sulfites; in U.S., FDA
prohibits their use on raw
fruits and vegetables
Additive
Description
Used in:
Purpose
Side effects
Known to cause cancer
in laboratory animals
Sodium Nitrite
A salt, also used in
the manufacture of
dyes
Smoked or cured fish, Preservative
including salmon, and (prevents botulism),
in meat-curing
color fixative
preparations
Can combine with
chemicals in stomach to
form nitrosamine, a
highly carcinogenic
substance
Sodium Sulfite
Type of sulfite
Wine, dried apples,
dehydrated potatoes
Preventing fruit
discoloration
Some humans allergic to
sulfites; in U.S., FDA
prohibits their use on raw
fruits and vegetables
Sulfur Dioxide
Type of sulfite
Wine, dried apples,
dehydrated potatoes
Preventing fruit
discoloration,
inhibiting bacterial
growth in wine and
on grapes
Some humans allergic to
sulfites; in U.S., FDA
prohibits its use on raw
fruits and vegetables
Vitamin A (incl. A fat-soluble
Milk and cream,
beta-carotene)
vitamin. The human margarine, cheeses
body converts beta- and cheese products
carotene into
Vitamin A in the
liver
Dietary supplement
None as an additive *
Vitamin B1
(Thiamine)
Vitamin found in
legumes and other
sources, helps the
body convert
carbohydrates into
energy
Dietary supplement
None
Vitamin B2
(Riboflavin)
Vitamin found in
Cereal flours, bakery
yogurt, wheat germ products
and other sources
Dietary supplement
None
Additive
Description
Used in:
Purpose
Side effects
Vitamin B3
(Niacin)
Vitamin found in
abundance in liver,
chicken, tuna,
whole-grain cereals
Cereal flours,
enriched bread,
macaroni and noodle
products
Dietary supplement
None
Macaroni products,
cereal flours
Vitamin C
(ascorbic acid)
Water-soluble
vitamin
Cereal flours, jellies Preservative, dietary None
and preserves, canned supplement
mushrooms and
artichokes
Vitamin D
A fat-soluble
Milk, macaroni
vitamin humans can products, cereal
produce naturally
products
through exposure to
direct sunlight
Nutritional purposes, None as an additive *
prevents rickets
Yeast
Single-celled
organisms used to
make wines ferment
and bread rise
Bakery products,
macaroni and noodle
products, enriched
corn meal
Dietary supplement, None
rising agent
Common Food Additives
Additive
Action
Effect
Safety Rating
Artificial Colors
Man-made dyes.
Impact colors to
foods to offset
color losses,
correct natural
variations in
color, enhance
naturally
occurring colors
and prevent
bacterial growth
(especially in
wine)
Some animal
studies suggest
they create a
small risk of
cancer or tumors;
Possible link with
hyperactivity and
learning
disabilities in
some sensitive
children.
Strike: Mild
allergic reaction
(itching or hives)
possible in those
sensitive to
Yellow No. 5;
Red No. 3 may
be banned due to
health concerns
derived from
animal studies.
Aspartame
Artificial
Digested and
sweetener, low- absorved like any
calorie sugar
other protein.
substitute (Equal
and
NutraSweet).
Made by
Left Field:
Anecdotal reports
of dizziness,
headaches and
behavior
changes are
unconfirmed in
combining
aspartic acid and
phenylalanine,
amino acids that
occur naturally in
proteincontaining foods.
controlled
studies. People
with the rare
disease
phnylketonuria
must avoid.
BHA (butylated
hydroxyanisole).
BHT(butylated
hydroxytoluene).
Preservatives,
antioxidant.
Added to fats,
oils and foods
that contain oil
(baked goods
and snacks) to
prevent rancidity.
Prevent the
oxidation of
dietary fats and
oils. Low doses in
food may help
prevent stomach
cancer by
mopping up
reactive
molecules taht
can damage
tissues.
Left field: Most
studies indicate
they're safe;
carcinogenic in
some animal
studies using
high doses.
GUMS (alginate,
arabic,
carrageenan,
ghatti, guar,
karaya, locust
bean, tragacanth,
xanthan)
Stabilizers,
thickening
agents. Replace
fat in low-fat
foods; modify
texture.
Recognized by
the body as
mixtures of
digestible sugars.
Safe: Derived
from natural
sources (plant
fluids, seeds,
seaweed and
bacteria)
MSG (monosodium Used to flavor
glutamate)
foods, especially
various types of
meats.
Emphasizes
natural flavors in
certain foods.
Glutamate is a
salt in proteincontaining foods.
Also produced by
the body for
metabolism and
brain function.
The body can't
distinguish
between
glutamate in food
and glutamate in
MSG.
Left Field: May
precipitate
reactions in
sensitive
individuals;
headache,
nausea,
weakness,
difficulty
breathing, and
burning
sensations in the
back of the neck
and forearms.
OLESTRA(Olean)
Made from
everyday
ingredients
(vegetable oil and
table sugar), but
the molecules are
too large to be
digested or
absorbed by the
body.
Left field:
Reduced
absorption of
heart healthy and
cancer-fighting,
fat-soluble
carotenoids from
fruits and
vegetables. Can
cause a laxative
effect, gas,
Fat substitute. A
synthetic fat that
adds no fat or
calories to foods.
abdominal
cramps and
diarrhea.
Sodium Nitrates
Coloring,
flavoring,
preservative.
Stabilize red
color, and
enhance flavor of
cured meats;
help prevent the
growth of
bacteria that
causes botulism.
In the acidic
environment of
the stomach, as
well as during
intensive heating
(frying bacon to
crisp stage),
nitrites can be
converted into
potentially cancercausing
compounds
(nitrosamines).
Left field: Higher
levels than used
in food found to
be carcinogenic
in animals;
ascorbic acid
(vitamin C) is
routinely added
to cured meats to
inhibit formation
of nitrosamines.
Sterol Esters
Added to
margarine to
promote healthy
blood-cholesterol
levels.
Extracted from
wood pulp or
soybean oil
extracts. Not
absorved by the
body. Inhibits
cholesterol
absorption in the
intestine.
Safe: under the
intended
conditions of use.
Studies used
three pats of
margarine per
day. Approved
for use in 1999.
Sucralose
Artificial
sweetener. Only
low-calorie
sweetener made
from sugar. Adds
no calories when
used to sweeten
foods and
beverages. Can
be used virtually
like sugar,
including in
baked goods.
Not recognized by
the body as sugar,
sucralose
molecules pass
through the body
unchanged and
are eliminated.
Safe: Approved
for use in the
United States in
1998.
Sulfites
Preservative.
Prevent
discoloration (in
dried apricots,
raisins and other
dried fruit, and
some dried, fried
or frozen
potatoes); control
"black spot" in
fresh shrimp and
lobster.
Destroy any of the
vitamin thiamin
(vitamin B1)
present in food.
Left field: Can
cause reactions
such as hives
and breathing
difficulty. Those
with asthma and
aspirin allergies
should avoid due
to risk of
anaphylatic
shock, indicated
by swelling of
airways.