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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)
Tannins See the E-number list: 181  
Tartaric acid See the E-number list: E334  
Tartrazine See the E-number list: E102  
Titanium dioxide See the E-number list: E171  
Tocopherol (alfa-) See the E-number list: E307  
Tocopherol (delta-) See the E-number list: E309  
Tocopherol (gamma-) See the E-number list: E308  
Turmeric See the E-number list: E100(ii)  
Tylosin See the E-number list: E713  
Thaumatine E957  
A synonym for caffeine.
See Vitamin B1
Thiazol-4-yl-benzimidazole See the E-number list: E233  
Thickening agent Also known as gelling or gelating agent. This is a class of additives, nearly always carbohydrates, that bind water and thus make a product thicker (more viscous). Used in many products, especially sauces, creams and confectionary. As it is a class of additives, the individual products should be labelled by name and/or E-number.  
Thiodipropionic acid See the E-number list: 313  
Thiodipropionic acid See the E-number list: 388  
Tragacanth See the E-number list: E413  
triAmmonium citrate See the E-number list: E380  
Triethyl citrate See the E-number list: E1505  
Triphosphates See the E-number list: E451  
Trisaccharide A trisaccharide is a combination of three simple sugars (monosaccharides). They are carbohydrates. Trisaccharides are not very common, the moste common is raffinose from beans and peas. They generally have no taste. is an initiative of Stichting Food-Info, The Netherlands

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