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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 !

Select the letter of the ingredient/compound that you are looking for:
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Ingredient/Component Description Suitability (indication)
Dextrins See the E-number list: 1400  
Dextrose See glucose  
Di- and polyphosphates See the E-number list: E450  
Dicalcium pyrophosphate See the E-number list: 540  
Dichlorodifluormethane See the E-number list: E940  
Dimethylcarbonate See the E-number list: E242  
Dimethyl-polysiloxane See the E-number list: E900  
Dioctyl sodium sulphosuccinate See the E-number list: 480  
Di-potassium guanylate See the E-number list: E628  
Di-potassium inosinate See the E-number list: E632  
Disaccharide A disaccharide is a combination of two simple sugars (monosaccharides). They are carbohydrates. Disaccharides are very common, examples are sucrose, maltose and lactose. They generally taste sweet.  
Di-sodium ribonucleotides See the E-number list: E635  
Di-starch glycerol See the E-number list: 1411  
Di-starch phosphates E1412  
Dodecyl gallate See the E-number list: E312 is an initiative of Stichting Food-Info, The Netherlands

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