Whenever I shop for food, I look at the ingredients listing to see what went into it. It started off as just a simple fascination with what factories use to make foods, but now I'm looking to see if partially hydrogenated vegetable oil (an indicator of the presence of trans fatty acids) are in the food (as well as other "unnatural" substances). I have a tendency to shy away from foods that have ingredients that I cannot recognize - but what are these weird ingredients and what do they do? What are they doing in my food (especially since I don't have them in my pantry and don't use them in my home cooked meals)? Here's a list that I've been slowly compiling of food additives.

Also, only common side effects are listed without consideration for personal allergies.

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Name	Description / Side Effect / Common Uses
Acesulfame-K (acesulfame potassium; Sunette)	Description: Artificial sweetener used to produce low-calorie foods.
	Side Effects: Early laboratory testing suggests the possibility that acesulfame-K is carginogenic. A breakdown product of acesulfame-K, acetoacetamide, is linked to thyroid problems in rats, rabbits, and dogs. It is unclear
Algen / Alginate	Description: A compound extracted from algae/seaweed that makes foods creamier and thicker, and extends shelf life.
	Side Effects: None
	Common Uses: Puddings, milkshakes, ice cream
Ammonium bicarbonate	Description: A leavening agent that is a precursor of modern baking soda.
	Side Effects: No known human side effects.
	Common Uses: Also called hartshorn, carbonate of ammonia, powdered baking ammonia, or ammonia powder. Quick breads and cookies.
Annatto	Description: A seed extract of an orange hue often used as a colorant.
	Common Uses: dairy products, popcorn oil, butter mixes, baked goods, icings, snacks, ice cream, salad dressing, yogurts
Aspartame	Description: Chemical compound made of methanol, aspartic acid and phenylalanine used as a low-calorie sweetener
	Side Effects: Some people are allergic to aspartame. Migraine headaches is a common reaction in these people but some report dizziness and hallucinations.
	Common Uses: Beverages, puddings, yogurt, chewing gum, and sold as Nutrasweet, Spoonful and Equal
Azodicarbonamide	Description: An aging and bleaching agent used in the preparation of flours. Seldom used
	Side Effects: Due to low usage, very little information on toxocology and side effects is known
	Common Uses: Wheat flour, breads
Beet powder	Description: A colorant extracted from beets of a purple hue.
	Common Uses: ice cream, cake icings, mixes, yogurt, gelatin desserts, fruit chews, frozen products, chewable tablets
Beta-carotene	Description: A compound obtained from carrots of an orange hue. Sometimes used as a colorant.
	Common Uses: margarine, non-dairy creamers
Blue #1 (Brilliant Blue)	Description: An artificial (synthetic) food dye of bright blue hue derived from petroleum distillates.
	Side Effects: Inadequately tested. Current studies suggest a small cancer risk.
	Common Uses: Beverages, powders, jellies, confections, condiments, icings, syrups, extracts
Blue #2 (Indigotine)	Description: An artificial (synthetic) food dye of royal blue hue derived from petroleum distillates.
	Side Effects: No conclusive studies. Suspected of causing brain tumors in animals.
	Common Uses: Baked goods, cereals, snack foods, ice cream, confections, cherries
Brominated vegetable oil (BVO)	Description: Acts as an emulsifier (helps keep oils in suspension).
	Side Effects: Small residues of BVO are left in human body fat. The effect of these residues is unknown.
	Common Uses: Keeping flavored oils in suspension. Citrus-flavored soft drinks.
Butylated Hydroxyanisole (BHA)	Description: A phenolic chemical compound with preservative properties. Keeps food from going rancid; also used as a defoaming agent for yeast
	Side Effects: Inconclusive; in large doses may cause tumors in lab animals
	Common Uses: Foods high in fats and oils such as butter; also meats, cereals, baked goods, beer, snack foods, dehydrated potatoes, chewing gum
Butylated Hydroxytoluene (BHT)	Description: A phenolic chemical compound that acts as a preservative. Keeps food from changing flavor, odor, and color.
	Side Effects: Inconclusive, in large doses may cause tumors in lab animals
	Common Uses: Cereals, shortening, foods high in fats and oils
Caffeine	Description: A mildly addictive stimulant naturally occurring in coffee, tea, and cocoa. One of two drugs commonly used in foods (caffiene and quinine).
	Side Effects: Increases teh risk of miscarriages, birth defects, and inhibits fetal growth in pregnant women. Decreases the chance of pregnancy. Affects calcium metabolism and may lead to a risk of osteoporosis. Withdrawal symptoms may include headaches, irritability, sleepiness, and lethargy.
	Common Uses: Coffee, tea, chocolate, cocoa, ice cream, soft drinks, gum, and specialty water.
Calcium Carbonate	Description: Compound containing the nutrient calcium. Emulsifier, bleaching agent, and dietary supplement.
	Side Effects: No negative effects as a food additive
	Common Uses: Some bakery products, frozen desserts, and flour
Calcium caseinate	Description: A milk protein extracted from skim milk through acid percipitation. Used to fortify foods with additional protein, as an emulsifier (helps keep fat suspended in water), as a plasticizer (e.g. softening processed cheeses), as a binder in processed meats, to clarify wines, and as a colorant (milky white).
	Side Effects: None. People with diary allergies should avoid.
	Common Uses: Ice cream, milk shakes, processed cheese, processed meats
Calcium disodium EDTA	Description: Calcium Disodium Ethylenediaminetetraacetate is a salt used as a presevative
	Side Effects: No negative effects as a food additive.
	Common Uses: Soft drinks, mayonnaise
Calcium stearate	Description: A synthetic compound produced by dry fusing palm derived stearic acid reacted with calcium oxide. Used as a dough softener, an anticaking, and flow agent. Sometimes used as an emulsifier and thickening agent.
	Side Effects: Generally regarded as safe.
	Common Uses: Baking mixes, seasonings, soft candies.
Caramel color	Description: A colorant obtained from roasted sugar of brown to red hue.
	Common Uses: dairy foods, drinks, colas, iced tea, cocoa, beer, coffee, icings, cereals, popcorn, gravies, sauces, candies
Carmine (carminic acid)	Description: A food dye extracted from the shells of a specific dried female insect (Dactylopius coccus costa) of a deep magenta-red hue. As a colorant, it is stable across a broad range of temperature, light, and shelf life.
	Side Effects: None
	Common Uses: Puddings, milkshakes, cake icings, hard candy, bakery products, yogurt, ice cream, gelatin desserts, fruit syrups, pet foods, jams/preserves
Carnauba wax	Description: A substance obtained from the leaves and buds of Copernica Cerifera (a Brazilian plant, also known as the wax palm).
	Side Effects: None
	Common Uses: Used as a formulation aid, lubricant, release agent, and surface finishing agent in baked foods and mixes, chewing gum, confections, frostings, fresh fruits and juices, gravies, sauces, processed fruits and juices and soft candy.
Carrageenan	Description: Compound extracted from Irish Moss, a type of seaweed. Makes foods gel and stabilizes foods to keep color and flavor even. Also used as a clarifying agent.
	Side Effects: Large amounts of carrageenan have harmed test animals' colons; the small amounts in food are safe. In some people, carrageenan may cause stomach discomfort. Degraded (low molecular weight) carrageenan is not food safe and is suspected to be carcinogenic.
	Common Uses: Puddings, milkshakes, ice cream, alcoholic beverages.
Carrot oil	Description: Oil extracted from carrots of an orange hue. Sometimes used as a colorant.
Citric Acid	Description: An acid which occurs naturally in fruits such as lemons and limes. Flavoring and neutralizing agent (keeps food at proper acidity)
	Side Effects: None
	Common Uses: Canned fruit juices, cheese, margarine, salad dressings, soft drinks
Folic Acid	Description: B-complex vitamin. Dietary supplement, helps prevent heart disease. Women with ample folic acid in their diets prior to pregnancy can help prevent major birth defects of their baby's brain and spine.
	Side Effects: None
	Common Uses: Breakfast cereals, enriched breads, flour, corn meal, rice, noodles, macaroni and other grain products
Fumaric Acid	Description: Chemical produced when humans digest carbohydrates; As an additive, fumaric acid is synthetically manufactured to control acidity/alkalinity in foods and also used as a dietary supplement
	Side Effects: None
	Common Uses: Fruit jellies and preserves
Glycerin	Description: A syrupy alcohol derived from sugar used to maintain desired food consistency
	Side Effects: None
	Common Uses: Food flavorings
Green #3 (Fast Green)	Description: An artificial (synthetic) food dye of sea green hue derived from petroleum distillates.
	Side Effects: ?
	Common Uses: Beverages, puddings, ice cream, sherbet, cherries, baked goods, dairy products
Guar Gum	Description: Substance made from seeds of the guar plant, a legume grown in India Stabilizer
	Side Effects: None
	Common Uses: Cheese, including processed cheese, ice cream, jelly and preserves, and dressings
High-fructose corn syrup (HFCS)	Description: Corn syrup modified by enzymes to increase fructose to glucose ratio (about 55% fructose). Similar sweetness as sucrose (cane/beet sugar) but less expensive to produce.
	Side Effects: May interfere with use of magnesium, copper, and chromium. Also, HFCS has been implicated in the development of adult-onset diabetes.
	Common Uses: Soft drinks and processed foods.
Inulin	Description: A naturally occurring dietary fiber. Inulin is not digested by the human body, but is a good nutrient source for many bacteria in the digestive tract. Added to foods to promote the growth of "good" bacteria - but may also serve as a fuel for unfriendly bacteria and yeasts.
	Side Effects: May cause flatulence, bloating, abdominal pain and cramps, and sometimes diarrhea. May exacerbate allergies.
	Common Uses: "Health" foods
Iron	Description: A metal necessary in the diet Dietary supplement
	Side Effects: None as a food additive *
	Common Uses: Breakfast cereals, enriched breads
Lactic Acid	Description: A bitter-tasting substance obtained from sour milk Neutralizing agent, flavoring
	Side Effects: None
	Common Uses: Bakery products, cheese, frozen desserts, fruit butters, jellies and preserves
Lecithin	Description: An emulsifying agent (keeps oil from separting from water) found naturally in animal and plant tissues. Also retards rancidity and adds fluffiness to baked goods. Common sources are egg yolk and soybeans.
	Side Effects: None
	Common Uses: Cacao bean products such as cocoa butter and chocolate, baked goods, ice cream, margarine and cheese products
Maltodextrin	Description: A carbohydrate of minimal sweetness usually produced from corn starch. Often used to create additional mass to a food substance (as in confections) without altering flavor. Also added to nutritional beverages to increase caloric content.
	Side Effects: Generally regarded as safe
	Common Uses: Confectionery, desserts, nutritional beverages.
Methylcellulose	Description: A number of gummy substances, produced through reaction between cellulose and methyls Keeps food products from separating
	Side Effects: None
	Common Uses: Fruit butters, jellies
Mono- and Diglycerides	Description: Emulsifying agents, may be derived from soybean fat Keeps food products from separating
	Side Effects: None
	Common Uses: Shortening, margarine, cacao products, bakery products
Monosodium Glutamate (MSG)	Description: A salt of the amino acid glutamic acid Flavor enhancer
	Side Effects: Generally recognized as safe; however, those on low-sodium diets should avoid it. Negative side effects also appear in some people when eaten in large amounts, and in some asthmatics.
	Common Uses: Canned vegetables, canned tuna, dressings, many frozen foods
Paprika	Description: A seasoning composed of powdered dry chiles of red-orange hue. Also often used as a colorant.
	Common Uses: sausage, cheese sauces, gravies, condiments, salad dressings, baked goods, snacks, icings, cereals
Pectin	Description: A water-soluble substance present in various ripe fruits and vegetables Making foods jell, also to keep foods from separating
	Side Effects: None
	Common Uses: Canned fruit, fruit butters, jellies and preserves , alcoholic beverages
Phosphoric Acid	Description: A substance created by exposing phosphorous to oxygen. Used as an acidifying agent (as in soft drinks) and as an emulsifier.
	Side Effects: None
	Common Uses: Acidified skim milk, cheese, soft drinks
Potassium benzoate	Description: A tasteless anti-microbial preservative.
	Side Effects: Generally regarded as safe.
	Common Uses: Soft drinks, alcoholic beverages, fruit preserves
Potassium Bisulfite	Description: Type of sulfite Preventing fruit discoloration, inhibiting bacterial growth in wine
	Side Effects: Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
	Common Uses: Wine, dried apples, dehydrated potatoes
Potassium Metabisulfite	Description: Type of sulfite Preventing fruit discoloration, inhibiting bacterial growth in wine
	Side Effects: Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
	Common Uses: Wine, dried apples, dehydrated potatoes
Potassium Nitrite	Description: One of a number of nitrites used with salt to prevent food from spoiling Preservative
	Side Effects: None known
	Common Uses: Cured red meat and poultry products
Potassium sorbate	Description: The potassium salt of sorbic acid that inhibits mold, yeast, and fungal growth.
	Side Effects: No negative effects as a food additive
	Common Uses: Cheese, wine, baked goods.
Propionic Acid	Description: A type of bacteria found naturally in the production of cheese; also made synthetically Mold inhibitor, preservative
	Side Effects: None
	Common Uses: Cheese, bread
Propylene glycol	Description: A chemical derived from natural gas that, along with sodium stearate, forms a gel base from which food products may be made (like non-fat ice cream).
	Side Effects: Generally regarded as safe. (Many internet claims that propylene glycol is a solvent and used for deicing and antifreeze - yes, but water is the most widely used solvent and alcohol is a very common antifreeze...)
	Common Uses: Non-fat ice cream.
Quinine	Description: A naturally occurring drug extracted from the bark of Cinchona trees used primarily (in food) as a flavorant. In large doses, quinine is an effective medication for malaria, digestive problems, heart palpitations, hemorrhoids, varicose veins, and leg cramps. In extremely large doses, it is poisonous.
	Side Effects: No negative effects as a food additive. In huge quantities (e.g. more than 12 quarts of tonic water in a day), quinine may cause rashes, itching, nausea, ringing of the ears, dizziness, headaches, birth defects, and even death (probably closer to 25 quarts to be fatal).
	Common Uses: Tonic water
Red #3 (Erthrosine)	Description: An artificial (synthetic) food dye of cherry-red hue derived from petroleum distillates.
	Side Effects: ?
	Common Uses: Canned Cherries, confections, baked goods, dairy products, snack foods
Red #40 (Allura Red)	Description: An artificial (synthetic) food dye of orange-red hue derived from petroleum distillates.
	Side Effects: Anecdotal evidence suggests Red #40 may increase the risk of Attention Deficit Hyperactivity Disorder (ADHD), Oppositional Defiant Disorder, and Obsessive Compulsive Disorder (OCD).
	Common Uses: Gelatins, puddings, dairy products, confections, beverages, condiments
Saccharin	Description: Non-nutritive water-soluble sugar substitute / sweetener
	Side Effects: Early scientific studies showed saccharin to cause cancer in laboratory animals, but most long-term animal studies have found no cancer-causing effects from saccharin consumption.
	Common Uses: Sold as Sweet'N Low. Fruit juice drinks, carbonated beverages, canned fruits, fruit butters, jellies, preservatives, and in sugar substitutes for cooking, table use
Sodium Aluminosilicate	Description: A naturally-occurring mineral Keeps food from caking and clumping up
	Side Effects: None
	Common Uses: Dried whole eggs and egg yolks, grated cheeses
Sodium Benzoate	Description: A granular salt Preservative
	Side Effects: None
	Common Uses: Soft drinks, packaged beverages, fruit preserves and jellies, concentrated orange juice, margarine, fast-food burgers
Sodium Bicarbonate	Description: A crystalline salt; also known as baking soda Leavening agent, also maintains acid balance in canned products
	Side Effects: Significant source of sodium; those on low-sodium diets should avoid consuming large quantities
	Common Uses: Baked goods, canned vegetables, cereal flours
Sodium Bisulfite	Description: Type of sulfite Preventing fruit discoloration, inhibiting bacterial growth in wine
	Side Effects: Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
	Common Uses: Bottled lemon juice, wine, dried apples, dehydrated potatoes
Sodium caseinate	Description: A milk protein produced by reacting casein with sodium hydroxide. Used to fortify foods with additional protein, as an emulsifier (helps keep fat suspended in water), as a plasticizer (e.g. softening processed cheeses), as a binder in processed meats, to clarify wines, and as a colorant (milky white).
	Side Effects: None. People with diary allergies should avoid.
	Common Uses: Ice cream, milk shakes, processed cheese, processed meats
Sodium erythorbate	Description: A stereoisomer of sodium ascorbate used for controlling discoloration and flavor change.
	Side Effects: None
	Common Uses: Soft drinks, juice, wine
Sodium ferrocyanide	Description: An anticaking agent commonly found in salts. Also known as yellow prussiate of soda.
	Side Effects: No negative effects as a food additive.
	Common Uses: Salt, garlic and onion powder
Sodium Metabisulfite	Description: Type of sulfite Preventing fruit discoloration, inhibiting bacterial growth in wine
	Side Effects: Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
	Common Uses: Wine, dried apples, dehydrated potatoes
Sodium Nitrate	Description: A salt used in the curing and preservation of meats.
	Side Effects: Generally considered harmless, but is readily converted to nitrites which can combine with chemicals in stomach to form nitrosamine, a highly carcinogenic substance
	Common Uses: Smoked or cured meats.
Sodium Nitrite	Description: A salt used in the preservation (prevents botulism) of meats
	Side Effects: Can combine with chemicals in stomach to form nitrosamine, a highly carcinogenic substance
	Common Uses: Smoked or cured fish, including salmon, and in meat-curing preparations
Sodium Sulfite	Description: Type of sulfite Preventing fruit discoloration
	Side Effects: Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
	Common Uses: Wine, dried apples, dehydrated potatoes
Sorbitol	Description: A sugar alcohol that is not digested normally by the human body. Sorbitol is broken down by microbes in the large intestine and the resulting molecules are absorbed resulting in a net gain of about 2.6 calories per gram. Due to this convoluted process of digestion, sorbitol has little effect on blood sugar levels.
	Side Effects: Safe for consumption. May result in flatulence and laxative effects when consumed in large quantities.
	Common Uses: Sugar-free foods (sorbitol does not promote tooth decay)
Sucralose	Description: A water solube, temperature-stable sweetener derived from sucrose. Sucralose is not absorbed byt he digestive tract, so it has no effective calories. Sucralose also does not raise blood sugar levels.
	Side Effects: Current studies have shown no known side effects.
	Common Uses: Sold as Splenda. Baked goods, soft drinks.
Sulfur Dioxide	Description: Type of sulfite Preventing fruit discoloration, inhibiting bacterial growth in wine and on grapes
	Side Effects: Some humans allergic to sulfites; in U.S., FDA prohibits its use on raw fruits and vegetables
	Common Uses: Wine, dried apples, dehydrated potatoes
Taurine	Description: A substance found in meat made from the metabolism of a particular amino acid (cysteine). Taurine is produced by the body and used to stabilize cell membranes and appears to have antioxidant and detoxification properties. May be beneficial to heart health and has been suspected of aiding the lowering of blood pressure.
	Side Effects: None known.
	Common Uses: Energy drinks
Turmeric	Description: A yellow root extract used for it's flavor and colorant properties.
	Common Uses: baked products, dairy products, ice cream, yogurts, cakes, cookies, popcorn, candy, cake icings, cereals, sauces, gelatins
Vitamin A (incl. beta-carotene)	Description: A fat-soluble vitamin. The human body converts beta-carotene into Vitamin A in the liver. Dietary supplement.
	Side Effects: None as an additive.
	Common Uses: Milk and cream, margarine, cheeses and cheese products.
Vitamin B1 (Thiamine)	Description: Vitamin found in legumes and other sources, helps the body convert carbohydrates into energy Dietary supplement
	Side Effects: None
	Common Uses: Macaroni products, cereal flours
Vitamin B2 (Riboflavin)	Description: Vitamin found in yogurt, wheat germ and other sources Dietary supplement
	Side Effects: None
	Common Uses: Cereal flours, bakery products
Vitamin B3 (Niacin)	Description: Vitamin found in abundance in liver, chicken, tuna, whole-grain cereals Dietary supplement
	Side Effects: None
	Common Uses: Cereal flours, enriched bread, macaroni and noodle products
Vitamin C (ascorbic acid)	Description: Water-soluble vitamin Preservative, dietary supplement
	Side Effects: None as a food additive. In extremely large doses (daily intake of over 1 g), may increase risk of kidney stone (calcium oxalate stone) production.
	Common Uses: Cereal flours, jellies and preserves, canned mushrooms and artichokes
Vitamin D	Description: A fat-soluble vitamin humans can produce naturally through exposure to direct sunlight. Prevents rickets
	Side Effects: None as an additive
	Common Uses: Milk, macaroni products, cereal products
Xanthan gum (zantham gum)	Description: A polysaccharide produced by Xanthonomonas campestris bacterium used as a stabilizer, thickener, foam enhancer, and gluten substitute. In the United States, xantham gum is mostly produced from the fermentation of corn starch by the Xanthonomonas campestris bacterium.
	Side Effects: No clear side effects.
	Common Uses: Gluten-free flour, salad dressings, ice cream, yogurt, sour cream
Yeast	Description: Single-celled organisms used as a fermenting and/or rising agent.
	Side Effects: None
	Common Uses: Bakery products, macaroni and noodle products, enriched corn meal, alcoholic beverages
Yellow #5 (Tartrazine)	Description: An artificial (synthetic) food dye of lemon-yellow hue derived from petroleum distillates.
	Side Effects: May aggravate allergies. May cause hives in fewer than one out of 10,000 people. There is no evidence Yellow #5 provokes asthma attacks nor that aspirin-intolerant individuals may have a cross-sensitivity to the color. Commonly believed to worsen hyperactivity and attention-deficit disorder.
	Common Uses: Custards, beverages, ice cream, confections, preserves, cereals
Yellow #6 (Sunset Yellow)	Description: An artificial (synthetic) food dye of orange hue derived from petroleum distillates.
	Side Effects: ?
	Common Uses: Cereals, baked goods, snack foods, ice cream, beverages, confections

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