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The “Others” section has a wide gamut and includes acids, regulators and various agents to perform many tasks in food. Please use the guide for any dangers in the products.
There are various kinds and functions of stabilisers like: antioxidants, preventing unwanted oxidation of materials, sequestrants, forming chelate complexes and inactivating traces of metal ions.
A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic.
Preservative food additives can be used alone or in conjunction with other methods of food preservation. Preservatives may be anti microbial preservatives, which inhibit the growth of bacteria.
Food thickeners frequently are based on either polysaccharides (starches, vegetable gums, and pectin), or proteins. A flavourless powdered starch used for this purpose is a fecula
An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substance
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent.
Food colouring is any substance, liquid or powder, that is added to food or drink to change its colour. Food colouring is used both in commercial food production and in domestic cooking.
Thanks to Marie Allen for images. http://www.marieallen.co.uk/
eNumbers. Benefits and Sources..
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