Food Science

Guide to Food Additives - L

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Guide to Food Additives - L

Name Other Names Purpose SourcedFlo

L-cysteine

E920, Cysteine

Producing meat flavors, reaction with sugar in Maillard reaction, leavening agent in baked goods

Non-essential amino acid found in high-protein foods

Lactic acid

E270, milk acid

Found in dairy products such as yogurt, kefir, cheese, sourdough bread, sour beers, improving sharpness in wine, preserving, cruring and flavoring agent, decontaminating meat,

Produced commercially by bacterial fermentation of carbohydrates such as beets & corn, found in certain fruits

Lactitol

E966, Lacty

Sweetener, 40% sweet as sugar, used in low calorie foods & baking such as sugar-free candies, cookies, chocolates, ice-cream and sweetened products

Synthetic sugar alcohol

Lactose

Milk sugar, lactobiose

Carrier and stabilizer for aromas, infant formulas, sweetening stout beers to make milk stout, producing ethanol

2-8% in milk, isolated from milk whey

Lard

Pork fat

High smoke point cooking oil, shortening in baking pies, puddings, cakes, fried fish, chips, pork flakes, bread spread and snacks

Fat obtained from pig, unrendered or rendered

Latolrubine

E180, Lithol Rubine BK,

Red and magenta powder, soluble in hot water, insoluble in cold water & ethanol, coloring food

Synthetic azo dye

Lavender

Lavandula

Adds sweett lemon and citrus fragrance, spice & condiment in salads, dressings, desserts & pasta, buds used in teas and by bees to make lavender honey, seasoning meats, lavender syrup, beverage decoration

Grown globally

Lecithins

E322, "Yolk"

Emulsifier,dlubricant, viscosity reucer, controlling sugar crystals, improving chocolate flow, improving shelf life, coating, reduces fat requirements, reduces splattering of oil, evening doughs, stabilizing fermentation, enhancing wetting of powders, emulsifying cocoa 7 cocoa butter, non-stick enhancer in cooking sprays

Degumming seed oils (soy or sunflower),

Lemon

Bonnie Brae (seedless), Eureka (year round), Sorrento (Italian), Yen Ben (Australasian)

Lemon fruit used to make marmalade, curds & liquor, Lemon rinds used to flavor baked goods, desserts & rice, Lemon juice used to make drinks, cocktails, marinades, tenderizing meat & short term preservative. Lemon leaves used to make tea, creating lemon extract

Native to South Asia, largely produced in India, Mexico, China, Argentina, Brazil & Turkey

Lemon balm

Balm, common balm, balm mint

Flavoring ice-cream, teas, fruity desserts, candies & pickles, attracting honey bees

Plant native to Mediterranean, south Europe & Asia

Lemon Myrtle

Lemon scented ironwood, Backhousia citriodora

Flavoring ice-cream, teas, fruity desserts, candies & pickles, attracting honey bees

Plant native to temperate regions, commerciall grown in Australia

Lemon verbena

Lemon beebrush, aloysia citrodora

Adding lemon flavor to fish, poultry, marinades, dressings, puddings, desserts, beverages, soft drinks and liqueur

Plant native to South America,

Lemongrass

Cymbopogon, barbed wire grass, silky heads, Cochin grass, oily heads

Extracted oIl used for flavoring cuisines

Various plant species grown across th

Leucine

E641

Used as a flavor enhancer

Essential amino acid found in various protein heavy foods such as dairy, meat, seeds, nuts, poultry, lentils, beans, wheat, cereals, nuts, protein isolates

Licorice

Liquorice

30-50 times sweet as sucrose(table sugar) used to provide sweet flavor sweets, candies, confectionery, dried liquorice, salmiak qoute drop, liqueur and as a drink

Flavor extract from the root of Glycyrrhiza glabra, found in Western Asia & South Europe

Lipase

Multiple types

Aid in the digestion, transport and processing of dietary fats and lipids in living organisms

Produced in living organisms, including human beings

Lithol Rubine BK

E180, Latolrubine, Litholrubine

Red and magenta powder, soluble in hot water, insoluble in cold water & ethanol, coloring food

Synthetic azo dye

Locust bean gum

E410, carob gum, carobin

Thickening and gelling vegetable agent in various food products

Produced from the seeds of the carob tree fruit, native to the Mediterranean

Long pepper

Indian long pepper, pipli

Usually dried and used as a spice or seasoning in South Asian cuisines, various spice mixes, hotter than black pepper

Plant from Piperaceae family native to South East Asia & Northeast India

Lovage

Levisticum officinale

Leaves used in salad, soups, broths. Roots used as vegetables or garnishing, flavoring. Seeds added to spcie mixes. Used to make winter brandy and pickling.

Cultivated in Europe and southwestern Asia

L-Tartaric acid

E334, dextrotartaric acid, Threaric acid

Taste enhancer of fruits and fruity flavors, stabilizer of color in fruits, acidity regulator,

Found in citrus fruits, especially grapes

Lutein

E161b

Coloring agent, used in animal feed to make egg yolk yellow

Approved in EU, Australia & New Zealand. Banned for human consumption in USA.

Carotenoids synthesized by plants, found in orange yellow fruits, vegetables & flowers, extracted commercially from African marigold

Lycopene

E160d

Fat soluble cooloring agent that gives yellow, orange and red pigments

Chemical intermediate in the synthesis of carotenoids in plants for yellow, orange and red color, found in olives, tomatoes, watermelon, grapefruit, guava and others

Lysine

D-lysine, L-lysine

Fortification of nutrient in a product or food low in Lysine content

Essential amino acid found in fish, beef, chicken, beans, milk, soybean, eggs, pea, lentils & high protein foods, commercially made by microbial fermentation of sugar

Lysozyme

E1105

Preservative, compromises bacterial cell wall integrity

Enzyme found in human body including human milk, blood, saliva, immune system, commercially produced from chicken eggs or bacteria

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