An initiative of :




Wageningen University





Sitekeuring.NET Award


Food-Info.net> Ingredients Guide > Letter A

Ingredients guide : What is in our food ?

Welcome to the ingredient guide and food glossary of Food-Info.net. With this guide we would like to list all ingredients used in foods, to state their use and/or origin as well as the suitability for certain allergies, intolerances or religious groups. Whenever there is additional information available of Food-Info the appropriate link will be provided.

Not only ingredients will be listed on this list, but also other components that may be naturally present in foods, as well as general words that can be found on a food product label.

This list was started on February 28, 2008 and will be continuously updated. If you miss an ingredient or component in this list, please let us know and we will add the list.

For the E-numbers (additives) see the E-number section of the site (see menu above). All the E-numbers are listed in the tables below with their chemical/common name, but not listed under their E-number.

Whenever known we will add suitability of the ingredient for the most common allergies, intolerances or similar (nutritional) disorders. These data are an indication of use only, it is always possible that individual people react differently !
Whenever in doubt, always consult your doctor or a skilled dietician !


Select the letter of the ingredient/compound that you are looking for:
A |B |C |D |E |F |G |H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X|Y |Z |

 

Ingredient/Component Description Suitability (indication)
Acesulfame K A widely used artificial sweetener with E-number E950. Trade names are Sunett and Sweet One. Suitable for all religions, vegetarians and vegans. Not allergenic.
Acetic acid A widely used acid, main component in vinegar. Used as a preservative, see the E-number list: E260  
Acetylated di-starch adipate A modified starch and thickening agent, see E1422  
Acetylated di-starch glycerol A modified starch and thickening agent, see1423  
Acetylated di-starch phosphate A modified starch and thickening agent, see E1414  
Agar A thickening agent and polysaccharide from seaweed, see E406 Suitable for all religions, vegetarians and vegans. Not allergenic, but may still contain other parts of the plant. All plants may cause allergic reactions.
Ajinomoto
See MSG  
Alginic acid A thickening agent and polysaccharide from seaweed, see E400. Alginic acid salts are alginates and many are used as thickening agents, see E401 (sodium alginate), E402 (potassium alginate), E403 (ammonium alginate) and E404 (calcium alginate). Suitable for all religions, vegetarians and vegans. Not allergenic, but may still contain other parts of the plant. All plants may cause allergic reactions.
Alkaline treated starch A modified starch and thickening agent, see1402  
Allura Red AC An artificial red colour, see E129  
Aluminium A metal and used as a food colour, see E173  
Aluminium ammonium sulphate See the E-number list: E523  
Aluminium calcium silicate See the E-number list: E556  
Aluminium potassium silicate See the E-number list: E555  
Aluminium sodium silicate See the E-number list: E554  
Aluminium sodium sulphate See the E-number list: E521  
Aluminium stearate See the E-number list: 573  
Aluminium sulphate See the E-number list: E520  
Amaranth An artificial red colour, see E123  
Amaranth grain A type of grains and flour derived from seeds of different species of the genus Amaranthus (pigweed). The grains/seeds are used as an alternative for rice; the leaves can be eaten as a vegetable. Cultivated in Latin America and Asia. Not related to the synthetic food colour with the same name. Suitable for all religions, vegetarians and vegans. Suitable with gluten-intolerance. May be allergenic, as all plants may cause allergic reactions.
Amino acid Amino acids are the building blocks of all proteins in our foods and in our body. Twenty different amino acids can be found in protein, see also here.  
Ammonium alginate A thickening agent, see alginic acid  
Ammonium carbonate See the E-number list: E503  
Ammonium chloride See the E-number list: 510  
Ammonium ferric citrate See the E-number list: 381  
Ammonium glutamate See the E-number list: E624  
Ammonium hydroxide See the E-number list: E527  
Ammonium persulphate See the E-number list: 923  
Ammonium polyphosphates See the E-number list: 545  
Ammonium phosphatides See the E-number list: E442  
Ammonium stearate See the E-number list: 571  
Ammonium sulphate See the E-number list: E517  
Amylopectin A polysaccharide, consisting of long branched chains of glucose molecules. One of the two main components in starch.  
Amylose A polysaccharide, consisting of long straight chains of glucose molecules. One of the two main components in starch.  
Aneurine Obsolete name for vitamin B1  
Annatto, Bixin, Norbixin A group of red colours, chemically carotenoids, derived from the plant Bixa orellana, see E160b  
Anthocyanins A group of plant pigments, mainly red to purple. Used as food colours. See for more information here.  
Antioxidant

An antioxidant (anti-oxidant) is a compound that neutralises oxygen or oxygen derivatives. Oxygen causes loss of quality in foods, such as rancidity, loss of colour and taste. The most widely used antioxidant is ascorbic acid. As it is a class of additives, the individual products should be labelled by name and/or E-number.


Argon An inert gas, used in spray cans, see E938  
Ascorbic acid Vitamin C. Used in foods as a acidity regulator, but should be labelled as E300, unless added as a vitamin C supplement, when it should be listed as a normal ingrdient. Ascorbic acid salts are ascorbates and also used as acidity regulators, E301 (sodium ascorbate) and E302 (calcium ascorbate). Suitable for all religions, vegetarians and vegans. Not allergenic.
Aspartame An artificial sweetenerl.See E951  
Aspergillus niger

Aspergillus niger is a fungus forming black spores (niger=black). The fungus is easy to cultivate and thus used in the production of many enzymes, food ingredients (such as citric acid) and many pharmaceutical preparations. The fungus itself is harmless and is naturally present in the environment. The fungus plays a role in the normal rotting process of many fruits and vegetables.

 
Azodicarbonamide See the E-number list: E927a  
Azorubine See the E-number list: E122  

 



European Masters Degree in Food Studies - an Educational Journey


Master in Food Safety Law



Food-Info.net is an initiative of Wageningen University, The Netherlands