Food Science

A Guide to Food Additives - E

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A Guide to Food Additives - E

Name Other Names Purpose Source

EDTA

Pubchem

Ethylenediaminetetaacetic acid

Colorless, water soluble crystalline solid added to some foods as preservative or stabilizer to prevent discoloration, used in soft drinks it inhibits formation of benzene, carcinogen

Synthetic

Egg

Chicken egg

Egg white, shell and yolk used in baked goods, cooked foods and dishes and cuisines across the globe

Laid by birds

Egg White

Albumen, glair

Used to create foams, fortifying foods with protein, clarifying agent for wine, in frothy cocktails

Isolated from eggs

Egg Yolk

Yolk, vitellus

Fatty aldehyde used as a flavoring agent

Isolated from eggs

Elderberry

Sambucus, elder

Anthocyanidins extracted can be used as red coloring agent, used to make elderberry wine

Uncooked berries and parts of the plant are poisonous

Sambucus plant

Eleutherococcus senticosus

Devil's bush, siberian ginseng, eleuthero

Used to make ginseng tea

Insufficient evidence on health claims

Synthesized

Epazote

Wormseed, Jesuit's tea, Mexican-tea, payqu, dysphania, ambrosioides, mastruz

Used as a vegetable, herb, tea, flavoring agent, soups and Mexican cuisine

Annual D. ambrosioides plant, native to temperate & subtropical areas of Europe and America

Epsom salt

Pubchem

E518, Magnesium sulfate

Brewing salt in making beer, coagulant in tofu making, hardening agent for canned frutis and vegetables

Synthesized by reacting magnesium salts with sulphuric acid

Erythorbin acid

Pubchem

E315, isoascorbic acid, D-araboascorbic acid

Vitamic C fortification with low absorption, preservative & anti-oxidant in cured meats, frozen vegetables and salad ingredients

Synthesized by bacterial fermentation, ascorbic acid found in citrus fruits and vegetables

Erythrosine

Pubchem

E127, Red No. 3

Red food coloring used in candies, popsicles and cake decorations, coloring pistachio shells

 

Synthetic, disodium salt of 2,4,5,7-tetraiodofluorescein

Erythritol

Pubchem

E968

Non-caloric sweetener used in beverages, baked goods, sugar-free condiments and confectionery

Occurs in fruit and fermented foods, produced by yeast fermentation of glucose

Ethanol

Pubchem

E1510, ethyl alcohol, alcohol, drinking alcohol

Even distribution of food coloring, enhancing flavor extracts, manufacturing alcoholic drinks such as vodka, gin & anisette

By product of yeast fermentation, overripe fruits, icy coating in interstellar clouds

Ethyl maltol

Pubchem

E637

Sweet flavor enhancer and aromatic used in fruits and confectionaries

Produced from maltol, extracted from bark of lark trees or malt

Ethyl methyl cellulose

Pubchem

E465

Vegetable gum used as thickening agent, filler, fiber, anti-clumping agent, foaming agent and emulsifier

Derived from cellulose, found in all plants

Ethylparaben

Pubchem

E214, Ethyl para-hydroxybenzoate

Anti-fungal & anti-yeast poorly soluble preservative

Synthetic, derived from Benzoic acid, found in fruits and berries

Ethylenediamine tetraacetic acid

Pubchem

EDTA

Colorless, water soluble crystalline solid added to some foods as preservative or stabilizer to prevent discoloration, used in soft drinks it inhibits formation of benzene, carcinogen

Synthetic

Evening primrose

Evening star, sundrop, oenothera biennis

Edible plant, roots cooked or eaten raw, leaves used in soups & salads, flowering stem used in salad, pickled, garnish or fried, seed used as alternative to sesame and in baked goods

Species of Oenothera native to North Americas and subtropical reg

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