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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 !
|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
|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|
|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.