| Name | Other Names | Purpose | Sourced From |
|
Palm Oil |
Fat & butter substitute, dough making, baking, cooking |
Milled, refined and fractionated from palm fruit |
|
|
Panch phoran |
"Five spices" |
Spice blend containing fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. Used with vegetable and meat dishes and pickling |
Various spices grown lobally |
|
Pandan leaf |
Pandan |
Aromatic leaves used to enhance ethnic rice dishes, puddings, baked goods, savory meat dishes, cakes, sweet beverages, and extracts |
Obtained from Pandanus amaryllifolius plant, found in tropical regions of South and Southeast Asia |
|
Pantothenic acid |
Vitamin B5 |
Fortification of cereals, infant formulas, energy bars, dried foods and supplements, |
Found in shiitake mushrooms, organ meats, egg yolks and seeds |
|
Papain |
Papaya proteinase I |
Breaks down meat fibres in food and serves as a meat tenderisers in powdered mixes |
Potease present in papaya and mountain papaya |
|
Paprika |
Paprika, papar, paparka |
Spice used in dishes globally, seasoning and coloring agent in rice, stew, meats, soups, sausages, garnishing, broths and condiments |
Spice made from dried fruits of the plant varieites of Capsicum annuum family |
|
Paraffins |
E905, Paraffin wax, petroleum wax |
Food grade, indigestible, wax used to make candies shineier, coating hard cheese, sealing jars, cans & bottles, chewing gums |
Synthetic, derived from petroleum, coal or oil |
|
Parsley |
Garden parsley, flat leaf parsley, root parsley, curly leaf parsley |
Used in varous cusines as garnish, rice dishes, savory meat dishes, stews, sauces, soups, salads, and breads |
Native to the Mediterranean, cultivated globally |
|
Patent blue |
E131, Food Blue 5, Sulphan Blue |
Uncommonly used to give jellies, desserts and various foods blue color. Banned in USA & Australia |
Synthetic |
|
Peanut Oil |
Unrefined peanut oil smoke point of 320F(160C) & refined peanut oil smoke point of 450F(232C), used as frying oil and various cuisines |
Extracted from peanuts |
|
|
Pecan Oil
|
High smoke point of 470F, deep frying foods, nutty flavor adds to salad dressings & dips, substitute for butter in cooking, |
Extracted from pecans after light roasting |
|
|
Pectin |
"congealed", "curdled" |
Vegan gelling agent, thickener and stabilizer, added to jams, marmalades, protein shakes, drinking yogurts, fruit juices, suspending agent and used in amounts similar to fruits (0.5-1.0%) |
Found in apples, apricots, cherries, carrots, citrus peels, guavas, pears, rose hips and berries |
|
Perilla |
Nutty aroma and taste, used in flavoring, sauces and dips, flavor enhancer, condiment, for cooking, used in Korean cuisines |
Cold pressed from toasted seeds of perilla plant |
|
|
Phosphated distarch phosphate |
E1413 |
Modified resistant starch, 70% fiber, freeze-thaw-stable thickener, used in soups, sauces, frozen gravy and fillings |
Synthesized using phosphorylating agent and phosphoric acid reaction |
|
Phosphoric acid |
E338, OrthoPhosphoric acid |
Acidifying foods and drinks, jams, adds tangy and sour taste |
Synthesized by refining phosphate ore and further distillation and oxidation |
|
Phytic acid |
E391, inositol polyphosphate, IP6 |
Used as a preservative |
Found in the hull of seeds, nuts, grains and pulses, |
|
Pigment Rubine |
Litthol Rubine BK |
Coloring agent, insoluble in water & ethanol, used to color cheese rinds |
Synthetic azo dye |
|
Pimaricin |
E235, natamycin |
Inhibits fungal growth in dairy & foods, neutral flavor impact, less dependent on pH, can be brined, used in cheeses, sour cream, yogurt, shredded cheeses, sliced cheeses and salami, used in very trace amounts and works by compromising fungal cell membrane |
Metabolite produced by bacterial species |
|
Pine seed oil |
Pine nut oil, cedar nut oil |
Low smoke point, adds nutty flavor, bread preservative |
Extracted from pine nuts |
|
Pistachio Oil |
Aromatic oil used to add flavor to savory dishes and vegetables |
Pressed and extracted from the fruit of pistachio nut |
|
|
Prune kernel oil |
Bitter almond flavor used in gourmet cooking |
Pressed and extracted from seeds of prune plums |
|
|
Poly vinyl pyrrolidone |
E1201, PVP, Povidone, polyvidone |
Soluble in water & alcohol, fining agent for wine and beers to improve traits of the product, thickening agent in tooth whitening gels |
Synthetic |
|
Polydextrose |
E1200 |
Lightly sweet, replacement for sugar, starch and fat in drinks, cakes, desserts, cereals, puddings, dressings and low-carb products and cooking, thickening agent, prebiotic, used in low doses due to intestinal tolerance being low |
Synthetic polymer of glucose |
|
Polyethylene glycol |
E1521, polyethylene oxide, PEO |
Anti-foaming agent in food and drinks |
Synthetic, produced by reacting ethylene oxide with water |
|
Polyglycerol polyricinoleate |
E476, PGPR |
Viscosity reducing agent, in chocolattes, salad dressings, spreads, and improving texture of baked goods, soluble in fats and oils, insoluble in water and alcohol |
Extracted from castor beans or soybean |
|
Polymethylsiloxane |
E900, PDMS, dimethicone |
Anti-foaming agent added to cooking oils to prevent splatter during cooking, found in french fries, hash browns, milk shakes & smoothies |
Synthetic |
|
Polyoxyethylene (8) stearate |
E430 |
Used in sauces and condiments as an emusifier |
Synthetic, produced from ethylene oxide and stearic acid |
|
Polyoxyethylene (40) stearate |
E431 |
Used in baked goods and puddings as an emulsifier |
Synthetic, produced from ethylene oxide and stearic acid |
|
Polysorbate 20 |
E432, Tween 20, Scattics, Montanox 20 |
Wetting and emulsifying agent used in drinks, mouth drops and ice-cream |
Synthetic |
|
Polysorbate 40 |
E434, Tween 40 |
Emulsiyfing agent used in baked goods |
Synthetic |
|
Polysorbate 60 |
E435, Tween 60 |
Emulsifying agent used in baked goods, smoothing ice-cream and increasing its resistance to melting, prevents milk proteins from coating fat droplets |
Synthetic |
|
Polysorbate 65 |
E436, Tween 65 |
Emulsifying agent used in baked goods, smoothing ice-cream and increasing its resistance to melting, prevents milk proteins from coating fat droplets |
Synthetic |
|
Polysorbate 80 |
E433, Tween 80 |
Emulsifying agent used in baked goods, smoothing ice-cream and increasing its resistance to melting, prevents milk proteins from coating fat droplets |
Synthetic |
|
Polyvinylpolypyrrolidone |
E1202, PVPP, crospolividone |
Stabilizer, insoluble in water, extraction of impurities in winemaking, removing polyphenols in beers, excipient in drugs |
Synthetic polymer |
|
Pomegranate seeds |
Drink made from seeds, creating grenadine syrup, making sauces for savory foods, spice in Indian & Pakistani foods, dried seeds used in salads, yogurts, ice-creams & toppings, salad dressings, desserts, kebabs, liqueurs, jam spreads |
Obtained from fruit Punica granatum, grown in dy regions |
|
|
Ponceau 4R |
E124, Chochineal Red A, Brilliant Scarlet 3R, New Coccine |
Red dye used in many foods and beverages Banned in USA. Permitted in Europe, Asia & Australia |
Synthetic red azo dye |
|
Ponceau 6R |
E126, Crystal Scarlet, Acid Red 44 |
Red dye used in various foods and beverages, soluble in water |
Synthetic red azo dye |
|
Ponceau SX |
E125, Scarlet GN |
Red dye used in many foods and beverages Banned in USA & EU |
Synthetic red azo dye |
|
Poppy seed |
Poppyseed oil, poppyseed paste |
Seeds used to make muffins, rusk, bagels, and cakes, added to hamburger buns, candy bars, thickener in foods, paste used to make flavored fillings, the oil used for various culinary foods |
Various types grown globally |
|
Potassium acetates |
E261, Potassium salt of acetic acid |
Preservative and acidity regulator in various food products |
Synthesized by bacterial fermentation of sugars, alcohol, and molasses, present in fruits |
|
Potassium adipate |
E357, potassium hexandioate |
Acidity regulator used in low-sodium products |
Potassium salt of adipic acid, present in beets and sugar cane juice |
|
Potassium alignate |
E400, Algin |
Hydrating dehydrated products such as slimming aids, thickener for drinks, ice-cream, and jellies |
Refined from brown seaweeds |
|
Potassium aluminium silicate |
E555, Microcline |
Anti-caking agent in f |
Obtained from mining |
|
Potassium ascorbate |
E303 |
Fortifying foods with vitamin C, anti-oxidant, preservative Not permitted in UK & USA. Approved in Australia & New Zealand. |
Potassium salt of ascorbic acid (Vitamin C) & ascorbate(mineral) |
|
Potassium benzoate |
E303 |
Inhibits growth of mold, yeast, and bacteria, used in sparkling drinks, soft drinks pickles and frogurts |
Derived from benzoic acid and esters found in most fruits, especially berries, mushrooms, cinnamon, cloves, and dairy |
|
Potassium bicarbonate |
E501(ii), potassium hydrogen carbonate |
Acidity regulator, buffering agent in winemaking, improving taste in club soda and reduce effervescence |
Synthesized from potassium chloride, a mineral salt |
|
Potassium bisulphite |
E228, potassium hydrogen sulfite |
Sterilizing agent in alcohol production, non-stable white powder, preservative |
Mixture of salts to produce potassium and bisulfite ions |
|
Potassium bromate |
E924 |
White powder, strong oxidizing agent, improves the strength of dough to increase rising, production of malt barley Banned in EU, Argentina, Brazil, Canada & many countries, Permitted in USA. Prop 65 in California, USA. |
Synthetic |
|
Potassium carbonate |
E501(i) |
Production of grass jelly, Chinese hand-pulled noodles, mone cake, tenderizing tripe, German gingerbread, baking agent, alkalizing cocoa powder to produced Dutch-processed chocolate, buffering agent in mead & wine |
White salt produced synthetically found in potash, pearl ash and salts of tartar |
|
Potassium chloride |
E508, potassium salt, KCl |
Added to enhance the flavor of low sodium salts, usually more bitter, potassium fortification in foods |
Small amounts found in sea salt and rock salt |
|
Potassium citrate |
E332(ii), tripotassium citrate |
White crystalline powder, salty taste, buffering agent in soft drinks, nutrient for yeasts in fermented products |
Potassium salt of citric acid, found in cells of living organisms, fruits and commercially made by bacterial fermentation |
|
Potassium ferrocyanide |
E536, potassium hexacyanidoferrate(II) |
Anti-caking agent used to remove copper(used as a fungicide on grapes) from red wine, salt substitutes |
Synthetic |
|
Potassium fumarate |
E366 |
Acidity regulator, fortifying foods with potassium |
Synthetic |
|
Potassium gluconate |
E577 |
Fortifying foods with potassium, yeast food, acidity regulator |
Potassium salt of gluconic acid, found in fruits, honey & wine |
|
Potassium hydrogen sulphite |
E228, potassium bisulfite |
Sterilizing agent in alcohol production, non-stable white powder, preservative |
Mixture of salts to produce potassium and bisulfite ions |
|
Potassium hydroxide |
E525, caustic potash |
Thickening agent, acidity regulator & stabilizer, improve the peeling of fruits and olives |
Synthesized by combining potassium carbonate and calcium hydroxide |
|
Potassium lactate |
E326 |
Preservative used to extend the shelf life of meat and poultry due to the anti-microbial effect |
Potassium salt of lactic acid(found in milk and body), synthesized by bacterial fermentation |
|
Potassium malate |
E351 |
Acidity regulator in canned foods, sauces, drinks, sauces & various products, antioxidant & flavoring agent |
Synthesized, salt found in plants |
|
Potassium metabisulpite |
E224, potassium ppyrosulfite |
Common wine additive that acts as an antioxidant that protects flavor & color, inhibits the growth of bacteria and fungi in beer, bleaching agent in coconut cream, pickle & lemon juice preservative |
Synthesized, potassium salt of sulphurous acid |
|
Potassium nitrate |
E252, saltpeter, nitrate of potash |
Reacts with hemoglobin in processed meats such as salami, ham, dried meats, bacon, sausage & corned beef to give it a pink color, thickening agent in soups & stews, a softening agent in beans and meats |
Synthesized by combining ammonium nitrate with potassium hydroxide, found in vegetables and niter mineral |
|
Potassium nitrite |
E249, INS 249 |
Anti-bacterial preservative used in meat products |
Synthesized by reduction of potassium nitrate |
|
Potassium phosphates |
E340(i) Monopotassium dihydrogen phosphate E340(ii) Dipotassium monohydrogen phosphate E340(iii) Tripotassium phosphate |
Acidity regulator & metal-binding agents, an anti-clumping agent in powders |
Synthesized by reduction of potassium nitrate |
|
Potassium propionate |
E283, potassium propanoate |
Preservative & anti-fungal agent, used in baked goods |
Synthesized from propionic acid, produced by bacterial fermentation in cheese production & large intestines |
|
Potassium sodium tartrate |
E337, Rochelle salt, Seignette salt |
Adds a salty and cooling taste to foods, acidity regulator and antioxidant, stabilizer |
Crystalline acid deposit inside wine barrels |
|
Potassium sorbate |
E202, Sorbistat potassium |
Preservative that inhibits growth of mold and yeast in cheese, wine, dried meats, dried fruits, drinks & baked goods, fast foods, stabilizes wine by stopping yeast growth & improving clarity |
Present in berries, produced synthetically from sorbic acid |
|
Potassium sulphate |
E515(i), arcanite, potash of sulphur, SOP |
Used to treat water in brewing beer |
Synthesized, found as a mineral |
|
Potassium sulphite |
E225 |
Food preservative by forming sulfurous acid in acidic conditions, bleaching agent in sugar production, |
Synthesized by thermal decomposition of potassium metabisulphite (E224) |
|
Potassium tartrate |
E336, dipotassium tartrate, argol |
Food preservative by forming sulfurous acid in acidic conditions, bleaching agent in sugar production, |
Synthetic |
|
Primrose |
Primula vulgaris, English primrose |
Edible leaves and flowers, mild to bitter flavored leaves, making soups, teas, and wine |
Plant native to southern Europe, northwest Africa & Southwest Asia |
|
Processed Eucheuma seaweed |
E407a, Gusô |
Emulsifier, stabilizer, thickener & carrier |
Native to Equator regions, especially Southeast Asia, Africa & Indo-Pacific |
|
Propane-1,2-diol alignate |
E405, Hydroxypropyl alignate |
Thickening agent used in ice-cream, desserts and confectionery |
Derived from kelp |
|
Propionic acid |
E280, ethanecarboxylic acid |
Anti-fungal preservative sometimes used in baked goods to inhibit bacterial spoilage |
Found in fermented foods, degradation of sugar |
|
Propyl gallate |
E310 |
Antioxidant that protects oils and fats against hydrogen peroxide, rancidity and free radical oxidation, restricted use allowed in foods |
Synthesized from propanol and gallic acid, found in plants |
|
Propyl glycol |
E1520, propane-1,2-diol |
Viscous & colorless liquid used in coffee-drinks, liquid sweeteners, ice-cream, dairy & soda, used in alcohol sanitizers to prevent skin drying, dissolves colors and flavors while acting as a preservative |
Synthetic, produced from propylene oxide or a byproduct of biodiesel manufacturing |
|
Propyl glycol alignate |
E405, Hydroxypropyl alignate |
Thickening agent used in ice-cream, desserts and confectionery |
Derived from kelp |
|
Propylparaben |
E216, Nipasol, Solbrol P |
Used as a preservative against yeasts and fungi in low concentration |
Synthesized, present in plants and some insects |
|
Pumpkin seed |
Nutty tasting oil used as salad dressing, desserts, pumpkin soups and various ethnic dishes |
Solvent extracted from pumpkin seeds |
|
|
Pulegone |
Flavoring agent FDA doesn’t allow the use as flavoring agent but naturally occurring can be used. |
Organic compound found in plant oils |
|
|
Purslane |
Several plants with edible leaves of different plant families |
Nutty tasting oil used as salad dressing, desserts, pumpkin soups and various ethnic dishes |
Families of plants found globally |
|
Pyridoxine hydrochloride |
Vitamin B6 |
Vitamin required by the body to make amino acids, carbohydrates, and lipids, fortification of foods |
Found in fruits, vegetables, and grains |
