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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 !
|Oat Gum||See the E-number list: E411|
|Octyl gallate||See the E-number list: E311|
|Oligosaccharide||A oligosaccharide is a combination of between 3 and 15 simple sugars (monosaccharides). They are carbohydrates. Oligosaccharides are not very common in foods, although they do occur in most plants in low concentrations. Some oligosaccharides are now used as prebiotics.|
|Oxidised starch||See the E-number list: E1404|
|Oxidized polyethylene wax||See the E-number list: E914|
|Oxygen||See the E-number list: E948|
|Oxystearin||See the E-number list: 387|