| Name | Other Names | Purpose | Source |
|
Talc |
E553b, E553(iii) |
Buffing agent to polish white rice. Improves the flowability of powders. Anti-caking agent in table salt. |
Synthesized by metamorphism of magnesian minerals |
|
Tamarind |
Edible fruit pulp added unripe to dishes for its sour flavor and pickling. Ripe fruit used to flavor curries, chutneys, drinks, sauces, ethnic foods, savory foods, stews, drinks, and vinegar replacement |
Leguminous tree with edible fruit native to tropical Africa. Naturalized to South & Southeast Asia, Caribbean, and USA. |
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|
Tanacetum balsamita |
Costmary, alecost, balsam herb, bible leaf, mint geranium |
Aromatic leaves can be used in flavoring soups and alcoholic drinks, used in salads, flavoring cakes, and brewing herbal teas. |
Native to the Mediterranean. Now grown in southwest Asia. |
|
Tandoori masala |
The spice mix used in South Asian cuisine to flavor meats and cheeses. |
Various spices including garam masala, garlic, ginger, onion, and cayenne pepper. |
|
|
Tannins |
Tannoids |
Tannic acid used to clarify alcoholic drinks. Aromatic and flavoring agent in alcoholic and non-alcoholic beverages. |
Found in various plant foods including berries, nuts, herbs, spices, legumes, chocolate, wines, fruit juices, and beer |
|
Tansy |
Common tansy, bitter buttons, cow bitter, golden buttons |
Rarely used as a flavoring for puddings, biscuits, and omelettes. Flavoring alcoholic drinks. Substitute for sage. |
Plant native to Eurasia |
|
Tara gum |
E417 |
Similar to locust and guar gum, used as a thickening and stabilizing agent. Stable at high temperatures(293F/145C) |
Extracted from grinding the seeds of the plant |
|
Tarragon |
Estragon |
Herb used in chicken, fish, egg dishes, sauces, tarragon vinegar, the flavor in soft drinks, soups, pickles, and nut roll sweet cakes. Part of several global cuisines. |
Plant cultivated and grown wild in Eurasia & North America |
|
Tartrazine |
E102, FD&C Yellow 5 |
A water-soluble lemon yellow dye used in desserts, confectionery, beverages, soft drinks, ice-creams, hard candy, instant mixes, baked goods, snacks, chewing gum, popcorn, jams, jelly, sauces, |
Synthetic azo dye. Manufactured from benzene. |
|
Tea seed oil |
Camellia oil, Tea oil (Not to be confused with inedible Tea tree oil) |
Cooking oil with high smoke point 486F(252C) prominently used in China |
Obtained from the seeds of the plant Camellia oleifera |
|
Tert-butylhydroquinone |
E319, TBHQ |
Food preservative for vegetable oils and animal fats. Used in frozen fish and fish products to improve shelf life. |
A synthetic compound derived from hydroquinone(a further derivative of benzene) |
|
Thaumatin |
E957, Talin, Katemfe |
Low-calorie sweetener and flavor modifier used in chewing gums. Pure protein 100,000 times sweeter than table sugar(sucrose). Persistent taste. |
Produced from a West African shrub Thaumatococcus dianellii |
|
Theine |
Caffeine, Theine, Methyltheobromine, Guaranine |
Stimulant, Cognitive & physical performance booster |
Extracted from coffee beans from coffee fruit |
|
Thiabendazole |
E233, Mintezol, Tresaderm |
Applied to fruits(eg. bananas, oranges) and vegetables to control mold, blight and fungal growth alongside waxes Banned in EU, Australia and New Zealand |
Synthetic |
|
Thiamine |
Thiamin, vitamin B1, aneurine |
Used to fortify foods, especially flours(eg. white) devoid of the vitamin due to processing. Essential vitamin. |
Found in grains, legumes, pork, fruits, and yeast |
|
Thiodipropionic acid |
E388, thydracrylic acid |
Anti-oxidant that protects products such as fats and oils from deterioration |
Synthetic compound |
|
Thyme |
Fresh and dried thyme used in several cuisines and recipes. Fresh is usually more flavorful. |
Grown in hot and sunny locations across the globe |
|
|
Tin salt |
E512, tin dichloride, stannous chloride |
Added to canned and bottled food as a color retaining and antioxidant agent |
Synthesized by using hydrogen chloride gas and tin metal |
|
Titanium dioxide |
E171, Titanium(IV) oxide, titania, titanium white |
Food coloring for coating surfaces, a whitening agent in toothpaste Banned in France in foods |
Extracted from ilmenite, rutile and anatase mineral ores |
|
Tocopherol |
E306, E307: α-tocopherol, E308: - γ-tocopherol, E309: δ-tocopherol |
An anti-oxidant and essential vitamin, prevent rancidity and fortifies food, imparts a strong flavor |
Extracted from vegetable oils |
|
Tragacanth |
E413, Shiraz gum, gum elect, gum dragon |
Thickener, stabilizer, and emulsifier. Used to make pastes to create flowers and decorations for cakes by drying brittle and absorbing coloring. |
Obtained from the dried sap when drained from the root of the plant |
|
Triacetin |
E1518, glycerol triacetate |
A Solvent in flavoring compounds |
Synthetic compound |
|
Triammonium citrate |
E380 |
Food emulsifier and buffering agent. Used in confectionery and cheese spreads. |
Synthetic compound. Both an ammonium and citrate salt. |
|
Triethyl citrate |
E1505, Ethyl citrate |
A stabilizing agent especially as whipping aid for egg whites. Emulsifier. |
Synthesized using citric acid |
|
Trimethylxanthine |
Caffeine, Theine, Methyltheobromine, Guaranine |
Stimulant, Cognitive & physical performance booster |
Extracted from coffee beans from coffee fruit |
|
Tripolyphosphate |
E451, sodium triphosphate |
Preservative for seafood, meats, and poultry, increases sale weight off of seafood by retaining moisture. Emulsifier. |
Synthesized by heating disodium phosphate and monosodium phosphate |
|
Trisodium phosphate |
E339(iii), sodium phosphate |
Sub-group of sodium phosphates used as an acidity regulator, metal binding agent, anti-clumping agent, and acid stabilizer. |
Synthesized by neutralizing phosphoric acid using sodium hydroxide |
|
Turmeric |
A key ingredient to several Asian dishes. Adds earthy aroma and bitter, pungent flavor to savory and some sweet dishes. Used to create drinks, cakes, spice mixes, pickling, rice dishes, curries, and soups. |
Plant native to Asia |
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