Guide to Food Additives - K
| Name | Other Names | Purpose | SourcedFlo |
|
Kaffir Lime |
Citrus hystrix, makrut lime, Thai lime |
Leaves used in south Asian cuisines, fruit rind used in curry and flavoring, |
Plant native to Southeast Asia & China |
|
Kapok seed Oil |
Ceiba pentandra, Java cotton, ceiba |
Flower source of nectar for honey bees, seed oil used as vegetable oil |
Plant native to Mexico, Central AMerica, Caribbean, rainforests of Asia, South East Asia & South America |
|
Karaya gum |
E416, gum karaya, gum sterculia, Indian gum tragacanth |
Acid polysaccharide of galactose, rhamnose & galacturonic acid used as a thickener, emulsifier, |
Produced from trees of genus Sterculia |
|
Kelp |
Kombu(edible kelp) |
Alignate, derived from kelp, used as thickener in ice-cream, dressings & jelly, Kombu used to flavor broths, stews, garnish and cooking |
Commercially produced in Japan & China |
|
Kokam |
Garcinia indica |
Skin of fruit is dried & used as souring & red coloring agent in Indian cuisine, fruit is preserved to make squash beverage, kokam butter used in chocolate & confectionery |
Fruit bearing plant found mostly in Asia & Africa |
|
Kola nut extract |
Garcinia indica |
Skin of fruit is dried & used as souring & red coloring agent in Indian cuisine, fruit is preserved to make squash beverage, kokam butter used in chocolate & confectionery |
Fruit bearing plant found mostly in Asia & Africa |
|
Konjac |
Devil's tongue, konjaku, voodoo lily, snake palm, elephant yam |
Used to create flour, jelly, vegan gelatin alternative, ethnic foods, konjac noodles and animal-free fish meats, used to make konjac gum |
Grown in China, Korea, Japan, Taiwan & Southeast Asia |
