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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)
Saccharose See sucrose  
Sacharine E954  
Salt Chemically sodium chloride. The most widely used preservative in foods. Also used for its taste and as a flavour enhancer. Commercially produced from mineral deposits or sea water. Suitable for all religions, vegetarians and vegans. Not allergenic.
Salt of aspartame-acesulfame E962  
Silicium dioxide See the E-number list: E551  
Silver A metal and used in foods as a colour, see E174  
Sodium acetate See the E-number list: E262  
Sodium adipate See the E-number list: E356  
Sodium alginate A thickening agent, see alginic acid  
Sodium aluminium phosphate See the E-number list: E541  
Sodium benzoate See the E-number list: E211  
Sodium biphenyl-2-yl oxide See the E-number list: E232  
Sodium calcium polyphosphate See the E-number list: 543  
Sodium carbonate See the E-number list: E500  
Sodium citrates See the E-number list: E331  
Sodium chloride See salt.  
Sodium erythorbate See the E-number list: E316  
Sodium ferrocyanide See the E-number list: E535  
Sodium formate See the E-number list: 237  
Sodium fumarate See the E-number list: 365  
Sodium gluconate See the E-number list: E576  
Sodium glutamate
See MSG  
Sodium guanylate See the E-number list: E627  
Sodium hydrogen sulphite See the E-number list: E222  
Sodium hydroxide See the E-number list: E524  
Sodium inosinate See the E-number list: E631  
Sodium lactate Salt of lactic acid, see also E325  
Sodium L-ascorbate Salt of ascorbic acid.  
Sodium malate See the E-number list: E350  
Sodium metabisulphite See the E-number list: E223  
Sodium nitraite See the E-number list: E251  
Sodium nitrite See the E-number list: E250  
Sodium orthophosphates See the E-number list: E339  
Sodium propionate See the E-number list: E281  
Sodium silicates See the E-number list: 550  
Sodium sorbate See the E-number list: E201  
Sodium stearoyl lactate See the E-number list: E481  
Sodium sulphate See the E-number list: E514  
Sodium sulphite See the E-number list: E221  
Sodium tetraborate See the E-number list: E285  
Sodium thiosulphate See the E-number list: 539  
Sorbic acid See the E-number list: E200  
Sorbitane mono laurate See the E-number list: E493  
Sorbitane mono oleate See the E-number list: E494  
Sorbitane mono palmitate See the E-number list: E495  
Sorbitane mono stearate See the E-number list: E491  
Sorbitane tri stearate See the E-number list: E492  
Sorbitol See the E-number list: E420  
Soy milk Soy milk is the juice obtained by pressing soy beans. Milk is always of animal origin, but due to its resemblance soy juice is called soy milk. It is widely used as an alternative for milk by people with a milk allergy. Drinking soy milk may result in flatulence, due to the presence of raffinose.
Suitable for all religions, vegetarians and vegans. Soy-allergy is very common.
Spiramycins See the E-number list: E710  
Stabiliser, Stabilising agent
Stabilisers in food prevent the loss of structure or other properties of a food. Stabilisers for example prevent particles in a dressing to settle on the bottom. As it is a class of additives, the individual products should be labelled by name and/or E-number.

Stannous chloride See the E-number list: E512  
Starch is a plant carbohydrate (polysaccharide), consisting of long chains of glucose molecules, which are either branched (amylopectin) or straight (amylose) chains. Starch can be obtained from different plants and is generally used as a thickening agent. Starch can be chemically or enzymatically degraded to smaller fractions called maltodextrins.
Modified starch is starch treated chemically with acid or other reagents to increase or change its properties. Modified starches are for example better soluble in cold water or more resistant to acid.
Suitable for all religions, vegetarians and vegans. Starch is not allergenic, but in starch derived from wheat, traces of wheat proteins, including gluten, can be present. Wheat-starch and derived products thus are not suitable for people with gluten intolerance or wheat allergy. Proteins present in starch from other sources may also cause allergenic reactions in susceptible people (for eample corn or cassava allergy).
Starch acetate A modified starch and thickening agent, see E1420  
Starch acetate A modified starch and thickening agent, see 1421  
Starch sodium octenyl succinate A modified starch and thickening agent, see E1450  
Stearic acid A natural fatty acid, present in all fats of animal or plant origin, see also E570  
Stearyl citrate See the E-number list: 484  
Stearyl tartrate See the E-number list: E483  
Strawberries (Fragaria sp.) are fruits from temperate climates. Red sweet fruits with a pleasant flavour. Widely used in jams, bakery products and dairy products.
Suitable for all religions, vegetarians and vegans. Strawberry allergy is rather common.
Succinic acid See the E-number list: E363  
Sucralose E955  
Sucrose Chemical name saccharose. Normal (table) sugar. A carbohydrate (disaccharide) of glucose and fructose. Very sweet. Of plant origin, for more information see here. Suitable for all religions, vegetarians and vegans. Not allergenic. Provides a lot of energy, so not suitable for hyperactive children.
Sugar For table sugar see sucrose; for a more general word, see carbohydrate.  
Sugar esters of fatty acids See the E-number list: E473  
Sugarglycerides See the E-number list: E474  
Sulphites Sulphites are substances with the sulphite group (SO32-). Sulphites are present in our food in small concentrtaions, especially in fruits. Sulphites have been used for centuries as preservatives, especially in wine (as already done by the Romans) and fruits. Commercially added as sodium sulphite (E221) or sulphur dioxide (E220).

Suitable for all religions, vegetarians and vegans. Sulphites can cause allergic reactions. Especially asthmatic people are more sensitive.

Sulphur dioxide A preservative and source of sulphite, see E220  
Sulphuric acid See the E-number list: E513  
Sunett Trade name of Acesulfame K  
Sunset Yellow FCF See the E-number list: E110  
Sweet one Trade name of Acesulfame K  
Sweeteners are sweet compounds added to food, which are not sugar, glucose or other carbohydrates. Some are natural (sorbitol) others are synthetic (aspartame). Most are very sweet, others are less sweet as sugar. As it is a class of additives, the individual products should be labelled by name and/or E-number. is an initiative of Stichting Food-Info, The Netherlands

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