Stearyl Tartrate. Yellow 2G. Red 2G. Brilliant Blue FCF. Brown FK. Brown HT. Sodium Acetate. Miscellaneous - Acids and their Salts. Malic Acid. Fumaric Acid. Sodium Malate. Miscellaneous - Salts of Malic Acid. Potassium Malate. Calcium Malate. Metataric Acid. Adipic Acid. Succinic Acid. Nicotinic Acid. Triammonium Citrate. Ammonium Ferric Citrate. Karaya Gum. Polyoxyethane 8 Stearate. Emulsifiers and Stabilizers - Fatty Acid derivatives. Polyoxyethane 40 Stearate.
Sorbitan Monostearate. Sorbitan Tristearate. Sorbitan Monolaurate. Sorbitan Mono-oleate. Sorbitan Monopalmitate. Miscellaneous - Acids and Salts: Carbonates. Ammonium Carbonate. Magnesium Carbonate. Hydrochloric Acid. Potassium Chloride. Calcium Chloride. Ammonium Chloride. Sulphuric Acid. Sodium Sulphate. Potassium Sulphate. Calcium Sulphate. Magnesium Sulphate. Sodium Hydroxide. Miscellaneous - Alkalis. Potassium Hydroxide.
Calcium Hydroxide. Ammonium Hydroxide. Magnesium Hydroxide. Calcium Oxide. Magnesium Oxide. Sodium Ferrocyanide. Miscellaneous - other Salts. Potassium Ferrocyanide.
Dicalcium Ferrocyanide. Sodium Aluminium Phosphate. Edible Bone Phosphate Bone-Meal. Miscellaneous - Anti-Caking Agents. Haraam if the bones from pig. Calcium Polyphosphates. Mushbooh, Halal if it is from minerals, Haraam if it is from pig bones. Ammonium Polyphosphates. Silicon Dioxide Silica Salt. Miscellaneous - Silicon Salts. Calcium Silicate. Aluminium Sodium Silicate. Aluminium Calcium Silicate.
Mushbooh, Halal if calcium from mineral rocks, Haraam if calcium from pig bones. Miscellaneous - other compounds. Kaolin Aluminium Silicate. Stearic Acid. Exact matches only. Search in title. Search in content. Search in excerpt. Search in posts. Search in pages.
Emulsifiers E to E — haraam if obtained from pork or non-halal sources. Edible Bone Phosphate E — haraam if obtained from pork or non-halal meat sources. Mushbooh if used as liquid, the solvents has to be Halal.
Used in bakery products, puddings, etc. Depends E Name: E Ingredient Name: Polyoxyethylene 20 sorbitan monolaurate polysorbate 20 Category: Emulsifier Status: Depends Description: Polysorbates are made by reacting ethylene oxide a gas with sorbitan esters. Polysorbates are generally used in combination other emulsifiers such as mono-and diglycerides or sorbitan monostearates for various purposes such as to disperse flavours and colours, to make essential oils and vitamins soluble and to improve volume and texture in baked goods.
Widely used as an emulsifier or solubiliser in a variety of foods including bakery products and in cosmetics and other industrial products. Depends E Name: E Ingredient Name: Polyoxyethylene 20 sorbitan monooleate polysorbate 80 Category: Emulsifier Status: Depends Description: Functions as an emulsifier holding water and oils in suspension , in various foods and supplements.
Polysorbates are generally used in combination other emulsifiers such as mono-and diglycerides or sorbitan monostearates for various purposes such as to disperse flavours and colours, to make essential oils and vitamins soluble and to improve volume and texture in bakery products. Found in Desserts and Sugar confectionery. Also found in Firm Hold Hair Gels. They help prevent baked goods from going stale, keep dill oil dissolved in bottled dill pickles, help coffee whiteners dissolve in coffee, and prevent oil from separating out of artificial whipped cream.
An emulsifier and thickener found in bakery products, frozen desserts, imitation dairy products, emulsified sauces and soups. Other uses include products such as creams, lotions, pomades, sunscreens, shampoos, conditioners, skin protection creams, salves, pharmaceutical ointments, and other emulsions.
Causes fat absorption. Potentially cancer-inciting. Banned in Australia Depends E Name: E Ingredient Name: Pectins i pectin ii amidated pectin Category: Emulsifier Status: Halal Description: Found in ripe fruit such as apples and plums but mainly prepared from citrus peel, traditionally lemons, limes and grapefruit.
Pectin is mainly used as a gelling agent, but can also act as thickener, water binder and stabiliser. The key characteristics being that it forms jelly and jam-type gels in presence of sugar and acid which is then used to gel various foods, drugs, and cosmetics.
Uses include confectionery, high-sugar jellies, jams, preserves, marmalades and acid milk drinks. Unfortunately information on origin can only be obtained from the producer.
Specific halal gelatin is made from cattle. Used mainly as an emulsifier, to lower the surface tension of water so allowing the better combining of oils, fats and water, and as a stabiliser, to prevent separation. Similar in use to Lecithin E Limited use as an antioxidant. Muslims should note that although industrial manufacturing based on propylene or sugar accounts for a large percentage of glycerol production, it can be obtained as a by-product in making soap from animal and vegetable fats and oils.
Found in cocoa and chocolate products. It is the emulsifier found in Cadbury's Dairy Milk chocolate. A synthetic compound derived from cane sugar.
Obtained by solvent extraction of pure stump wood wood resin. All are produced synthetically from the respective carbonates and phosphoric acid. Buffers and emulsifiers. E iii also binds metals and prevents discoloration due to metals.
E vi is also used as bread enhancer and calcium supplement. High concentrations of phosphates may disturb several metabolic processes as phosphate plays an important role in general metabolism. Buffers, stabiliser and emulsifiers. Also used to retain water during processing. Sequestrants metal binders , stabiliser and emulsifiers. Also used to retain water during processing and storage. Halal E Name: E Ingredient Name: Cellulose i Microcrystalline cellulose ii Powdered cellulose Category: Emulsifier Status: Halal Description: Cellulose is mostly prepared from wood pulp and has many uses such as an anticakeing agent, emulsifier, stabiliser, dispersing agent, thickener, and gelling agent.
Cellulose can give improved volume and texture particularly as a fat replacer in sauces and dressings but its insolubility means that all products will be cloudy. Also used in the absorbent pads used to prepack fresh and chilled foods and which are used to absorb excess juices and fluids, mircocrystalline cellulose is found in drug preparations tablets.
Found in sauces, soups, breads, biscuits and cakes, frozen desserts, ice cream, margarine, crisps, spreads, jams, chocolate, quick-setting deserts and milk shakes.
Cellulose and its derivatives E are used as glazing agents, disintegrants and slow release agents. May cause asthma, intestinal blockage, itching, skin rash and swallowing difficulty. Halal E Name: E Ingredient Name: Ethyl cellulose Category: Emulsifier Status: Halal Description: Ethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures.
Commercially prepared from wood and chemically ethylated. Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier.
Used in only few products, and no longer permitted as emulsifier in the EU. Ethylcellulose is practically non soluble, but can be fermented in the large intestine. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea. Found in sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream.
Also used as a laxative and as an additive to tobacco products and in cosmetics as a binding agent, emulsion stabiliser, film former and viscosity adjuster. Found in sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream, bakery products and in reduced fat products. In the cosmetics industry it is used as a binding agent, emulsion stabiliser, film former and viscosity adjuster.
Also used as a tobacco additive. Also found in tobacco and detergents. Halal E Name: E Ingredient Name: Enzymically hydrolysed carboxymethylcellulose Category: Emulsifier Status: Halal Description: The sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase. Used as a carrier, glazing agent, stabiliser and thickener.
Their salts are obtained by treating them with alkaline substances in order to make such things as soaps. Used in cake mixes and oven ready chips. Depends Eb Name: Eb Ingredient Name: Magnesium salts of fatty acids Category: Emulsifier, anti-caking agent Status: Depends Description: Used as an anti-caking agent in certain food supplement tablets and capsules. Depends E Name: E Ingredient Name: Mono-and diglycerides of fatty acids glyceryl monostearate, glyceryl distearate Category: Emulsifier Status: Depends Description: Manufactured from glycerin see E and fatty acids, these are normally obtained from hydrogenated soya bean oil and as such may be genetically modified but the source maybe of animal origin aswell hence one must read the packaging to confirm suitable for vegetarians.
Used where the foaming power of egg protein needs to be retained in the presence of fat and in baked goods as an 'anti-staling' agent where it prevents the loss of water from starches. Allegedly the most commonly used emulsifier in the food processing industry, it can be found in, amongst other foods, Black Forest gateau mix, cakes, hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix, packet dessert topping, dehydrated potato, sponge puddings, sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream, margarine and low fat spreads, and ice cream.
Improves aeration properties of high fat recipes and produces a stable foam in whipped products by collecting together the fat globules. Because it is capable of forming a very thin, flexible and stretchable film it is also used as coating for meat products, nuts and fruits where it improves appearance and extends shelf life. The first use of monoacylglycerols on an industrial scale was, more than 50 years ago, for making margarine where they emulsify the water phase in oil and fat phase.
They are now currently included in low calorie spreads, peanut butter and ice cream to control their texture, starch based foods such as macaroni, noodles, potato products and in the bakery industry. Depends Ec Name: Ec Ingredient Name: Citric acid esters of mono-and diglycerides of fatty acids Category: Emulsifier Status: Depends Description: Citrated mono and diglycerides are formed by esterifying the hydroxyl groups of mono and diglycerides.
Used as an emulsifier. A substitute for lecithin E in various applications. Permitted for use in infant formula and follow-on milk and other foods for infants and young children Depends Ed Name: Ed Ingredient Name: Tartaric acid esters of mono-and diglycerides of fatty acids Category: Emulsifier Status: Depends Description: None available Depends Ee Name: Ee Ingredient Name: Mono-and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids Category: Emulsifier Status: Depends Description: Consists of mixed glycerol esters of mono and diacetyltartaric acid and fatty acids of food fats prepared from esters of glycerol see E with tartaric acid see E It is made by the interaction of diacetyltartaric anhydride and mono and diglycerides.
Its main use is as a dough conditioner in yeast raised bakery products such as bread although it also finds use in hot chocolate mix, gravy granules and frozen pizza. Depends Ef Name: Ef Ingredient Name: Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids Category: Emulsifier Status: Depends Description: Consists of esters of glycerol with fatty acids of food fats, acetic acid and tartaric acid.
It may contain small amounts of free glycerol, free fatty acids, free acetic acid, free tartaric acid and free glycerides. Found in processed bread and some other products. Modify swelled starch in noodles and baked goods. Also may be found in the following: baking mixes, chewing gum, coffee and tea beverages with added dairy ingredients, frozen dairy desserts and mixes, as a component of protective coatings applied to fresh apples, avocados, bananas, banana plantains, limes, melons honeydew and cantaloupe , papaya, peaches, pears, pineapples, and plums to retard ripening and spoiling.
Also involved in the production of olestra. Edible ices, including sherbet and sorbet, surface treated fresh fruit, fruit based desserts, including fruit flavoured water based desserts, cocoa mixes powders and syrups , chewing gum, cereal and starch based desserts e. Also, heat treated processed meat, poultry, and game products in whole pieces or cuts, heat treated processed comminuted meat, poultry, and game products, egg based desserts e. Depends E Name: E Ingredient Name: Polyglycerol esters of fatty acids Category: Emulsifier Status: Depends Description: Extensively used in icings, toppings and cake mixes, ice cream, other desserts, bakery and pastry products, chewing gum, coffee whitener, butter and other spreads, milk powder for baby food, and imitation milk powders.
It can also be used as a vehicle for a drug dissolved or suspended , as a wetting agent, to help the wetting of a suspended powder , as a thickener. Owing to its high viscosity, it can be mixed with vegetable oils, to increase viscosity thus preventing separation. Muslims should note that although industrial manufacturing based on propylene or sugar accounts for a large percentage of glycerol production it can be obtained as a by-product in making soap from animal and vegetable fats and oils.
Polyglycerol polyricinoleates PGPR are used, alone or in combination with soy lecithin, to improve the flow properties of molten chocolate and to reduce the amount of cocoa butter required. Mainly used in icings, toppings and in cake mixes. Can also be found in low fat spreads and dressings and cocoa-based, chocolate confectionery. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol.
The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components. As an Emulsifiers and stabilizer it is found in bakery products.
Although mainly vegetable oils are used, the use of animal fat incl. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
Depends Eb Name: Eb Ingredient Name: Thermally oxidized soya bean oil interacted with mono-and diglycerides of fatty acids Category: Emulsifier Status: Depends Description: Found in magarine and similar fat emulsions for frying purposes.
May be of Genetically modified origin as manufactured from soya. Depends E Name: E Ingredient Name: Sodium stearoyllactylate Category: Emulsifier Status: Depends Description: Emulsifier used to improve the texture of baked goods, dough conditioner; stabiliser and whipping agent, emulsifying agent in salad dressings including French dressing , soups, non dairy creamers, cream liqueur drinks and beauty preparations.
Lactic acid in commercial food is produced either by chemical synthesis or from bacterial fermentation of a carbohydrate such as corn sugar. It is considered safe for a milk allergic individual. Used as a conditioner in dehydrated potatoes instant mashed potatoes and helps to prevent staleing in bread.
Stearyl tartrate has been extensively studied in animals. There are fears in some quarters that it may be a carcinogen, and it is prohibited in Australia. Depends E Name: E Ingredient Name: Sorbitan monostearate Category: Emulsifier Status: Depends Description: Sorbitan fatty acid esters are lipophilic fat loving generally soluble or dispersible in oil and tend to form water in oil emulsions. They are also soluble in most organic solvents.
Used in fine bakery wares, anusol pile cream!!! Produced by the reaction of sorbitol and stearic acid, sorbitan monostearate is the only sorbitan ester approved for food use. Emulsifier and stabiliser found in different products. Several groups, such as vegans, Muslims and Jews thus avoid these products. It stops yeast products foaming. Also used in pharmaceuticals.
It is Banned in Australia. Due to its adverse health effects it is advisable to avoid it. Depends E Name: E Ingredient Name: Sodium carbonates i Sodium carbonate ii Sodium hydrogen carbonate Bicarbonate of soda iii Sodium sesquicarbonate Category: Acidity regulator, raising agent Status: Halal Description: Produced from seawater or salt and also found as natural minerals.
It is an Acidity regulator, alkali, and rising agent. Present in many different products. Magnesium hydrogen carbonate Category: Acidity regulator-anti-caking agent Status: Halal Description: Produced from magnesium hydroxide, but also occurs as a natural mineral. It is an Acidity regulator, alkali, and an anti-caking agent. Produced from salt and sulphuric acid. It is an Acidity regulator found in products like Cheese, beer. Acceptable daily intake is not determined.
Its Acceptable Daily Intake is Not determined. It has a bad flavour and taste. An Acidity regulator which enhances firmness in fruits and vegetables and binds metals. Used in many products, especially as a calcium source in nutrition supplementsAcceptable Daily Intake is not determined. Prepared from hydrochloric acid and ammonia. Acidity regulator, flavour and nutrient for yeast in yeast-fermented products such as bread. Used in many products, but due to strong taste its use is limited.
Acceptable Daily Intake is Not determined. An Acidity regulator in Sterilised vegetables. Acceptable Daily Intake is Not yet determined. It may act as a laxative. A Stabiliser found in Canned beans and asparagus. An acid and acidity regulator found in Beer and cheese products. A Filling agent and stabiliser in Chewing gums. Also found as a natural mineral. Used for treatment of water used for brewing.
It also acts as a salt replacer in Beer and low-sodium products Acceptable Daily Intake is not yet determined. Natural mineral. Stabiliser, metal binding agent, nutrient for yeast in bread and many other products, including pharmaceutical preparations Acceptable Daily Intake is not determined.
Works as a Stabiliser, buffer, and bread enhancer. Its found in many Bakery and confectionary products. Acceptable Daily Intake is not yet determined. Natural mineral; enhances firmness in canned vegetables. Also found as part of various food supplements. Its acceptable Daily Intake is not determined. It has no known side effects when used in foods, but it is a strong laxative. Fed to pigs to stimulate growth. A cumulative poison. Essential mineral for many body functions such as making blood and tissues to fighting infections.
Naturally in meat, cereals, vegetables. Used in infant formula as a mineral supplement. Aluminium sulphate is used to precipitate protein, for example during the beer brewing process. It also strengthens the structure of vegetables during processing. Its used in Beer, pickled vegetables, proteins deodorant, as anti-bacterial agent. A health concern about Aluminium is that it inhibits the uptake of B-vitamins.
It strengthens the structure of vegetables during processing. It is used as acidity regulator and bleaching agent in flour. It is found in Products like Flour, cheese and confectionary Acceptable daily intake is not determined. As a side-effect Aluminium inhibits the uptake of B-vitamins. It is used as acid source in baking powder for bakery products, baked at high temperature.
It also stabilises colours. Used in Industrial baking powder. Acceptable daily intake is upto 0. Aluminium inhibits the uptake of B-vitamins. It may also influence liver function in high concentrations. However with use of E the concentrations are too low. It is found in Products like Industrial baking powder Acceptable daily intake is upto 0.
A Side effect of Aluminium is that it inhibits the uptake of B-vitamins. Strong alkali used as acidity regulator. Also used to enhance the industrial peeling of fruits, also to blacken olives and in the preparation of caramel.
It is found in many products, including bakery goods, cocoa products, coffee creamer, black olives. Also used to enhance the industrial peeling of fruits and to blacken olives. Found in Products like Bakery goods, cocoa products, black olives and the colour annatto Eb Acceptable daily intake is not determined. Strong alkali used as acidity regulator, for example in wine.
A solution of calcium hydroxide can be used to preserve eggs. A solution of calcium hydroxide and sugar is used to regulate the acidity in frozen products. Found in Cheese, cocoa products, wine, nutmeg, sweet frozen products and dried fish. Also used for the production of caramel.
Used in Egg , cocoa products, colours. Used in cheese to enhance rennet and stabilises the colour of vegetables during canning. Used in Cheese and canned vegetables Acceptable daily intake is not determined. It may act as a Laxative in high concentration. Also used in the manufacture of sugar to remove impurities, in bakery products as stabiliser and as a nutrient for yeast.
It is also used in the preparation of intestines for sausages as cover, not filling. Found in cocoa products, bakery products, intestines. Used as acidity regulator and anti-caking agent. Found in Cocoa products and bakery products Acceptable daily intake is not determined. Magnesium acts as a laxative in high concentrations.
Used as metal binder and anti-caking agent. Found in Salt. Use is very limited, partly due to the strong yellow colour. Used as anti-caking agent and to remove copper from red wine. Copper is used as a fungicide on grapes.
Acceptable daily intake suggested by health authorities is upto 0. The acid form is used in baking powder for slow baking processes at low temperature; the alkaline form is used as an emulsifier in processed cheese.
Used as an anti-caking agent, emulsifier and source of phosphorous in food supplements. Main use, however, is in cosmetics such as tooth paste. Found in dry products and cane sugar. Phosphates are normal essential salts for the body. In view of the need to avoid calcium deficiency, their use is limited, as they bind to calcium readily.
Used as emulsifier and stabilizer. Found in Processed cheese and frozen bakery products. Used as emulsifier and stabiliser.
Found in Processed cheese. Also used as nutrient for yeast and increases water binding properties. Found in Processed cheese and frozen poultry. Found in processed cheese. They have no side effects. Used as anti-caking agent, to preserve eggs, and to improve mechanical peeling of peaches. Also as a carrier for aromas. Found in Canned peaches , preserved eggs and vanilla powder. Used as anti-caking agent, to remove protein and yeast in beer and wine production and as anti-foaming agent.
Found in many dry products. Acceptable daily intake is not yet determined. Used as anti-caking agent. Halal Ea Name: Ea Ingredient Name: i Magnesium silicate ii Magnesium trisilicate Category: Anti-caking agent Status: Halal Description: Produced from magnesium sulphate and sodium silicate or directly from minerals such as talcum, sepiolite and steatite.
Used as anti caking and filling agent. Also used as coating. Main use is in cosmetics. Found in dry products, but hardly used. Used as anti-caking agent and emulsifier. Also used as clarifying agent in fruit juice preparations.
Found in fruit juices, aromas. Main use, however, is in cosmetics. Used as anti-caking agent and carrier for aromas. Found in Instant coffee, milk powder, aromas. Main use, however, is in cosmetics and pharmaceutical preparations antacid. Commercially prepared from cottonseed oil, but animal origin can not be excluded. Used as anti-caking agent and plasticizer in chewing gum.
Increased cell death in the brain was also noted. It is not known if these changes also pertain to humans. Whether tartrazine could cause behavioral changes in human children similar to rat progeny haven't been assessed directly to the same degree, but a few studies have been done.
Studies looking specifically at the use of artificial food colorings AFC in children have found that large doses defined as 50 milligrams or more of AFC caused a greater negative effect on children than those who received less. Yet there are many changes that have occurred during this time period beyond the adoption of artificial food dyes, and this correlation, as well as a whole host of other possible links, are mostly conjecture.
One study looking at DNA repair found that tartrazine had no cytotoxic effects, but did have significant genotoxic effects at all concentrations studied. In the study looking at tartrazine, it was found that most of the damage was amenable to repair, but that some damage did persist in specimens exposed to tartrazine, unlike those not exposed, even 24 hours after exposure.
The conclusion was that prolonged exposure to tartrazine could trigger carcinogenesis. Again, we don't know much about the possible effects of prenatal exposure to artificial food colorings, but several studies have found some problems, such as a decrease in motivation and anxiety in offspring of rats exposed during pregnancy.
This does not mean that there is a potential for problems in human infants. Rats and humans are obviously different. There are some substances that cause problems in rats but not in humans and vice versa. What these animal studies suggest, however, is that it is important to further study this issue until more is known.
The following is a list of foods that often contain tartrazine. While many products are labeled, others, such as ice cream and desserts, are not always labeled as containing tartrazine:. In addition to tartrazine, other synthetic colorants are getting more attention. Get one simple hack every day to make your life healthier. Rajan, J. Prevalence of sensitivity to food and drug additives in patients with chronic idiopathic urticaria.
Elhkim, M. New considerations regarding the risk assessment on tartrazine. An update toxicological assessment, intolerance reactions and maximum theoretical daily intake in France.
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