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Ingredients guide : What is in our food ?

Welcome to the ingredient guide and food glossary of 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 !

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Ingredient/Component Description Suitability (indication)
An alkaloid compound found in many plants, especially in coffee, tea and cocoa. Used as a energy-booster in energy- and cola drinks. It stimulates metabolism and awareness, hence the use in enrgy drinks and the fact that you keep awake after drinking coffee. Synonyms are mateine guaranine and theine. Suitable for all religions, vegans and vegetarians. Not allergenic.
Calcium acetate See the E-number list: E263  
Calcium alginate A thickening agent, see alginic acid  
Calcium benzoate See the E-number list: E213  
Calcium carbonate See the E-number list: E170  
Calcium chloride See the E-number list: E509  
Calcium disodium ethylenediamine See the E-number list: E385  
Calcium ferrocyanide See the E-number list: E538  
Calcium formate See the E-number list: 238  
Calcium gluconate See the E-number list: E578  
Calcium glutamate See the E-number list: E623  
Calcium guanylate See the E-number list: E629  
Calcium hydrogen sulphite See the E-number list: E227  
Calcium hydroxide See the E-number list: E526  
Calcium inosinate See the E-number list: E633  
Calcium lactate Salt of lactic acid, see also E327  
Calcium L-ascorbate Salt of ascorbic acid.  
Calcium malate See the E-number list: E352  
Calcium orthophosphates See the E-number list: E341  
Calcium oxide See the E-number list: E529  
Calcium polyphosphates See the E-number list: 544  
Calcium propionate See the E-number list: E282  
Calcium ribonucleotides See the E-number list: E634  
Calcium silicate See the E-number list: E552  
Calcium sorbate See the E-number list: E203  
Calcium stearoyl lactate See the E-number list: E482  
Calcium sulphate See the E-number list: E516  
Calcium sulphite See the E-number list: E226  
Calcium tartarate See the E-number list: E354  
Calciumperoxide See the E-number list: 930  
Canauba wax See the E-number list: E903  
Candilla wax See the E-number list: E902  
Canthaxanthin A orange-red colour, chemically a carotenoid, seeE161g  
Caramel See the E-number list: E150a-d  
Carbohydrate Carbohydrates, also known as sugars or saccharides, are one of the main classes of nutrients. Chemically they are hydroxylated ketones or aldehydes. Carbohydrates such as sucrose and fructose are very sweet, others have no taste. Some are very soluble, others are not. Carbohydrates are generally polymers of a few building blocks or monosaccharides. Larger molecules are disaccharides, trisaccharides, oligosaccharides and polysaccharides. Nearly all are of plant origin. Carbohydrates are non allergenic. Most are suitable for all religions, vegetarians and vegans. See the individual components for exceptions.
Carbon See the E-number list: E153  
Carbon dioxide See the E-number list: E290  
Carboxymethyl cellulose See the E-number list: E466  
Carmine, Cochineal A natural red colour, derived from insects, see also E120 and here.  
Carotene (Alfa-, Beta- and Gamma-) A group of related carotenoids used as fat soluble orange-red colours, see E160a  
Carotenoids Carotenoids are a class of coloured (yellow to red) pigments, mainly found in plants (tomatoes, peppers, carrots, maize...). Over 500 carotenoids exist and a number are used as food colours. See also here. Suitable for all religions, vegans and vegetarians. Not allergenic.
Carragens, carragenan
A class of thickening agents from seaweed, chemically polysaccharides. See also E407.
Suitable for all religions, vegans and vegetarians. Allergic reactions may occur, as all plants may cause allergic reactions.
Castor Oil See the E-number list: 1503  
Cellulose See the E-number list: E460  
Citranaxanthin A orange-red colour, chemically a carotenoid, see E161h  
Citric acid A natural acid, present in nearly all living organisms, in large concentrations in (citrus) fruits. Commercially produced by fermentation (by bacteria or the fungus Aspergillus niger). It is used as acidulant and aroma in foods. The E-number is E330 and for its salts E331-E333. See also here and here.
Suitable for all religions, vegans and vegetarians. Not allergenic, but intolerances against high concentrations are reported. Suitable for people with a citrus allergy, as the commercial product is made from sugar, not citrus fruits.
Copper complexes of chlorophyll A semi-natural green food colour, see E141 and here.  
Cryptoxanthin A orange-red colour, chemically a carotenoid, seeE161c  
Curcumin A natural yellow colour, derived from turmeric, see also E100 and here.  
Cyclamates A class of synthetic very sweet compounds, see E952  
Cysteine A natural, sulphur-containing amino acid. Used in foods as a bread enhancer, as it stabilises the crumb structure. See also E920  
Cystine A compound made of two cysteine molecules (see above), with similar uses, see E921  
Chlorine See the E-number list: 925  
Chlorodioxide See the E-number list: 926  
Chlorophylls A class of natural green colours, derived from several plants, see also E140 and here.  
Cholic acid See the E-number list: 1000 is an initiative of Stichting Food-Info, The Netherlands

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