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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 !
|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|
|| 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.|