Food Science

A Guide to Food Additives - D

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A Guide to Food Additives - D

Name Other Names Purpose Source

Damiana

Turnera diffusa

Ingredient in Mexican liqueur, especially in margaritas, claimed to be the original margarita

Native shrub in south Texas(USA), South America, Mexico & Caribbean

Dandelion

Taraxacum

Edible leaves, stems, flowers and roots, ingredient in several ethnic cuisines, used to make dandelion wine, roots used as caffeine-free coffee alternative, ingredient in British soft drink "dandelion and burdock", root beer, salads and sandwiches

Plant native to Eurasia & North America

Decanal dimethyl acetal

Pubchem

1,1-Dimethoxydecane, FEMA 2363, Decylaldehyde DMA

Flavoring agent with waxy and citrus orange notes

Synthetic

Decanal

Pubchem

Decyl aldehyde, Aldehyde C10

Fatty aldehyde used as a flavoring agent

Found in citrus fruits, buckwheat and coriander

Decanoic acid

Pubchem

Decylic acid, capric acid, C10:0

Used to manufacture esters for artificial flavors, specialty food products and food additives

Occurs 10% in coconut oil, 4% in palm oil, milk of mammals, small amounts in certain fruits

Dehydroacetic acid

Pubchem

E265

Odorless, colorless white crystalline powder, nearly insoluble in water used as a preservative to prevent pickle bloating in squash and strawberries in trace amounts

Synthesized

Delta-tcopherol

Pubchem

E309, vitamin E

Anti-oxidant in fatty products such as oils, cheese & soups, low absorption of vitamin E, strong pungent flavor

Synthesized, found in vegetable oils such as soybean oil

Dextrins

Pubchem

E1400

Used crisping, food batters, coatings, glazes and insoluble dextrins used as fiber fortification in food products

Produced when starch reacts with enzymes such as amylase, produced in our digestive system

Diacetyl tartaric acid

Pubchem

E472e, DATEM

Emulsifier used in baking to strengthen gluten network in dough, creates chewy and foamy texture in breads and biscuits, used in salsa, ice-cream, dressings & coffee whiteners

Synthetic fats

Dicalcium phosphate

Pubchem

E341(ii), calcium hydrogen phosphate

Calcium fortification of breakfast cereals, enriched flour and noodles, polishing agent in toothpastes

Synthesized, salts of phosphoric acid are part of the body

Dill

Dill seed, dill oil, dill leaves

Leaves, oil and seeds used in cuisines across the globe, primarily in savory dishes, soups, salads, pickles, cheeses and meat dishes

Annual herb Anethum graveolens

Dimethyl dicarbonate

Pubchem

E242, DMDC, Velcorin

Colorless pungent order liquid used as a beverage preservative, sterilizing agent, replacement for potassium sorbate in wine-making, stabilizing carbonated beverages, teas, waters and sports drinks

Synthetic organic compound

Dimethylpolysiloxane

Pubchem

E900, Polydimethylsiloxane, PDMS, dimethicone

Anti-foaming agent to prevent oil splatter and found in commercial chicken nuggets, french fries & hash browns, also forms protective layer on fats and oils to prevent oxidation,

Synthetic

Dioctyl sodium sulfosuccinate

Pubchem

E480, Docusate, docusate salts, Colace

Emulsifier occasionally used in bakery products, laxative

Synthetic

Diphenyl

Pubchem

E230, Biphenyl, BP, phenylbenzene

White water insoluble powder used to prevent penicillin fungi growth on fruits, disinfecting fruit wrappers and containers

Synthetic

Diphosphates

E450, pyrophosphates, salts of phosphates

Bind with metals and prevent discoloration, caalcium supplement, bread enhancer

Synthetic

Dipotassium guanylate

Pubchem

E628, potassium salt of guanylic acid

Flavor enhancer, used in low salt/sodium food and umami products

Synthesized, Guanylic acid is part of cells in living organisms

Dipotassium inosinate

Pubchem

E632, Potassium salt of inosinic acid

Flavor enhancer that reduces the need to add salt and other flavors in foods such as noodle seasoning, herbs, spices & mixes

Prepared from meat, fish or bacterial fermentation of sugars

Disodium 5'-ribonucleotides

Pubchem

E635, Disodium ribonucleotides, sodium salt of guanylic & inosinic acid

Flavor enhancer that reduces the need to add salt and other flavors in foods

Synthesized, both acids found in sardines

Disodium guanylate

Pubchem

E627, sodium 5'-guanylate

Flavor enhancer that reduces the need to add salt and other flavors in foods such as noodle seasoning, potao chips, herbs, spices & mixes

Prepared from meat, fish or bacterial fermentation of sugars

Disodium inosinate

Pubchem

E631, disodium salt of inosinic acid

Flavor enhancer that reduces the need to add salt and other flavors in foods such as noodle seasoning, potao chips, herbs, spices & mixes

Prepared from meat, fish or bacterial fermentation of sugars

Distarch phosphates

E1412

Fermented by bacteria during digestion and soluble in digestive enzymes, used as thickening agent in food

Phosphorylation of starch

DI-alpha-tocopherol

Pubchem

E307, vitamin E, Tocopherol

Anti-oxidant in fatty products such as cheese, oils & soups to reduce rancidity, Preferential source of Vitamin E, strong flavor

Synthesized, found in vegetable oils such as soybean & sunflower oil

Dodecyl gallate

Pubchem

E312, lauryl gallate, ester of dodecanol & gallic acid

Anti-oxidant in fatty products such as cheese, oils & margarines to reduce rancidity, Preferential source of Vitamin E, strong flavor

Synthesized by lauryl alcohol and gallic acid, found in plant tannins

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