Name Other Names Purpose Source Acacia gum Wattles Food emulsifier Acacia plant Acesulfame potassium Ace-K, E950 Zero calorie sweetener Synthetic Acetic Acid Acidity modulator Found in vinegar Acetylated distarch adipate E1422 Bulking agent, stabilizer, thickener Modified starch from maize, tapioca Acetylated distarch phosphate E1414 Bulking agent, stabilizer, thickener, fermented by microbiota Modified starch from potato, maize, tapioca Acetylated starch E1420 Bulking agent, stabilizer, thickener, fermented by microbiota Modified starch from potato, maize, tapioca Adipic acid E355, Hexanedioic acid Tiny amounts used for gelling & tarty flavor, gives fizzy bubbles in drinks Found in beets, sugar cane Agar Agar-agar, China grass, Kanten Vegetable gelling agent used in jellies, puddings & custards Found in red algae Alginic acid Pubchem Algin, salts made are called "Alginates" Alginates absorb water in dehydrated products, thickening agent for ice-cream, gelling agent for jellies, micro-encapsulation, Found in brown seaweed Alkanet Pubchem Alkanna tinctoria, the "dyer's alkanet", extract is Alkannin Red dye soluble in oil and alcohol, coloring wine and vegetable oils Herb native to Mediterranean Allspice Jamaica pepper, myrtle pepper, pimenta, pimento jerk seasoning, sausage, curry powder, stews, liqueur, desserts, chili and cakes Berry of plant Pimenta dioica Allura red Pubchem E129, Red azo dye, FD&C Red 40 Soluble in water, red coloring in cotton candy, soft drinks, cherry products, condiments, powder mixes & spices Synthetic, organic, byproduct of petroleum Aluminum Sulphate Pubchem E520 Purification of water, firming agent, precipitation of protein in brewing, used to strengthen vegetable structure Very low concentration in beer & vegetables Sodium Aluminum Phosphate Pubchem E541 Used as acids for baking powders, combines with baking soda to give carbon dioxide at baking temperatures, emulsifier in cheese making Cheese, dairy substitute Aluminium Potassium Sulfate Pubchem E522 Acidic ingredient in baking powder as leavening agent at high temperatures, pickling & preserving fruits & vegetables Cheese, dairy substitute Amchoor Amchur, mango powder Acidic and sour, used in vegetable dishes, soups, curries and tenderize meat for flavor and color Cheese, dairy substitute Ammonium Acetate Pubchem E264, Spirit of Mindererus Preservative, acidity regulator, inhibits bacterial growth, sour & tangy flavor enhancer in condiments, pickling, snacks, cheese, wine, mead, eggs Naturally produced by bacterial fermentation Ammonium Adipate Pubchem E359, Diammonium adipate, Ammonium salt of adipic acid Acidity regulator, Flavor enhancer Adipic acid is found naturally in cells of living things Ammonium bicarbonate Pubchem E503, Bicarbonate of ammonia, hartshor Leavening agent in low moisture baked goods, steamed buns. Tasteless, decomposes into water and gas during baking. Synthetically produced, initially by dry distillation of organic matter (leather, hair, antlers etc.) Ammonium Chloride Pubchem E510, Sal ammoniac, Nushadir salt, Salmiak Yeast & acidifier in breadmaking, gives cookies crisp texture, in liquor for flavoring. Increases crispness of snacks. Inorganic, formed on burning coal dumps from condensation and in volcanic vents Ammonium ferric citrate Pubchem E381, Ferric ammonium citrate, FerriSeltz Acidity regulator, carbonated beverages, anti-caking agent, extremely water soluble Synthetic, parent compound is citric acid, found in lemons and tarty fruits Ammonium fumarate Pubchem E368, Diammonium fumarate Acidity regulator Ammonium hydroxide Pubchem E527, Ammonia water Acidity regulator to lower acidity, antimicrobial agent Ammonia is produced by decompositon of organic matter(plants, animals) Ammonium Lactate Pubchem E328 Acidity regulator, flour treatment Synthesized. Parent compound is lactic acid, found in fermented dairy such as yogurt & human body. Ammonium Phospatides E442 Emulsifier, flavor neutral, used in chocolate Rapeseed(oil) Ammonium polyphosphates E545 Emulsifier Amylase Pubchem, Pubchem Consists of α-amylase, β-amylase, γ-amylase Speed break down of starch to sugar during digestion, brewing beer and liquors, bread making Animals, plants, microbes, human digestive system Anise Aniseed, Not to be confused with star anise Sweet and aromatic used in teas & ethnic foods across the globe Anise plant Annato E160b Used as a spice powder or paste in ethnic cuisines, yellow or orange color in cheese, ice-cream, bakery, desserts, drinks, fillings & fat-based foods. Seed of fruit of achiote tree Anthocyanins Pubchem E163 Multiple sources Used as coloring agents, depending on pH, range from red, purple, blue and black Found in various plant foods: acai, blackcurrant, orange, berries, black rice, black beans, purple corn, red cabbage, concord grapes Arabinogalactan Pubchem Galactoarabinan, Larch gum Emulsifier, flavoring agent, texturizer, thickener, stabilizer used in essential oils, non-nutritive sweeteners, mixes Leek seed, carrot, radish, pear, maize, wheat, tomato Argon Pubchem Type of noble gas Displaces oxygen in airtight packaging to extend shelf life, protect wine from air in wine bottles Third most abundant gas in Earth's atmosphere besides Nitrogen & Oxygen, respectively Asafoetida Asafetida, badian, stinking gum Digestive aid condiments, pickling, savory enhancer in ethnic cuisines, exists raw in resin form, pungency used to add odor to other spices Dried resin extracted from Ferula herb Ascorbic Acid Pubchem E300, Ascorbate, Vitamin C, L-ascorbic acid, Water soluble anti-oxidant, preservative, stabilizer or thickener, nutrient supplement of Vitamin C Higher amounts in several fruits and vegetables and smaller in animal sources Ascorbyl palmitate Pubchem E304, Vitamin C ester Fat soluble version of vitamin C and anti-oxidant Synthesized, Vitamin C found in fruits and vegetables Ascorbyl stearate Pubchem E305, Vitamin C ester Fat soluble version of vitamin C and anti-oxidant used in tiny amounts Synthesized, Vitamin C found in fruits and vegetables Aspartame Pubchem E951 Non-nutritive sweetener, used to sweeten beverages, chewing gums and condiments, 200 times sweeter than sugar Synthesized, rapidly breaks down to aspartic acid, phenylalanine and methanol(some fruit juices have higher concentration) in body Astaxanthin Pubchem E161j Fat soluble, blood red coloring agent, added to animal feed to give farmed salmon and chicken yolk color, gives lobster & shrimp red color when cooked Found naturally in freshwater microalgae, yeast fungus, produced synthetically Azorubine Pubchem E124, Carmoisine, Acid Red 14 Red coloring agent, used in Europe, not used in USA, soluble in water, used in salami, canned fruits, mixes, soups Synthetic
