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