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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 !
|Raffinose||Raffinose is a trisaccharide, which is present in peas, beans and other legumes as well as several other plant families. It consists of glucose, fructose and galactose. It has no taste. It may cause flatulence, especially after consuming of (soy)beans or soy milk.||Suitable for all religions, vegetarians and vegans. Not allergenic.|
|Red 2G||See the E-number list: E128|
|Rhodoxanthin||See the E-number list: E161f|
|Riboflavin||See the E-number list: E101|
|Riboflavin- 5'- Phosphate||See the E-number list: E101(ii)|
|Riboflavin-5-Sodium Phosphate||See the E-number list: E106|
|Rice bran wax||See the E-number list: 908|
|Rubixanthin||See the E-number list: E161d|