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Showing 1 to 13 of 13 results for "heart"
Sodium aluminium phosphate (SALP) is a chemical used in food processing.
Reports: Aggravates food intolerances ( x 3), Banned in some countries ( x 3), Halal ( x 1) and Synthetic substance ( x 1)
Classes: Acidity regulator, Emulsifier, Raising agent, Stabiliser
Magnesium carbonate, MgCO3, is a white solid that occurs in nature as a mineral.
Reports: Biotechnology used in production ( x 1)
Classes: Acidity regulator, Anticaking agent
White, odourless powder.
Reports: Aggravates food intolerances ( x 1) and Synthetic substance ( x 1)
Classes: Acidity regulator, Emulsifier, Raising agent, Stabiliser
Calcium gluconate is a mineral supplement.
Reports: Halal ( x 1), Synthetic substance ( x 2) and Recommended for consumption by children ( x 1)
Classes: Acidity regulator, Firming agent, Sequestrant
PEG's below 700 molecular weight occur as clear to slightly hazy, colourless, slightly hygroscopic liquids with a slight characteristic odour. PEG's between 700-900 are semi-solid. PEG's over 1000 molecular weight are creamy ...
Reports: Aggravates food intolerances ( x 3) and Biotechnology used in production ( x 1)
Classes: Antifoaming agent, Carrier, Emulsifier, Glazing agent
White, odourless powder.
Reports: Aggravates food intolerances ( x 1) and Synthetic substance ( x 1)
Classes: Acidity regulator, Anticaking agent, Emulsifier, Stabiliser
Tocopherols (or TCP) are a class of chemical compounds of which many have vitamin E activity.
Reports: Contains soybeans ( x 1), Synthetic substance ( x 3) and Genetically engineered ( x 1)
Classes: Antioxidant
Colourless crystals, or as a white, crystalline powder.
Reports: Aggravates food intolerances ( x 1), Halal ( x 1) and Recommended for consumption by children ( x 1)
Classes: Acidity regulator, Antioxidant, Sequestrant, Stabiliser
γ-Tocopherol is one of the chemical compounds that is considered vitamin E. As a food additive, it has E number E308.
Reports: Derived from plant products ( x 1), Aggravates food intolerances ( x 1), Synthetic substance ( x 1) and Genetically engineered ( x 1)
Classes: Antioxidant
It is a colorless, nearly odorless, clear, viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform.
Reports: Aggravates food intolerances ( x 4) and Biotechnology used in production ( x 1)
Classes: Anticaking agent, Glazing agent, Humectant
White or yellowish-white crystals or crystalline powder or granules.
Reports: Aggravates food intolerances ( x 2), Synthetic substance ( x 1) and Recommended for consumption by children ( x 1)
Classes: Preservative
White, practically odourless crystals or crystalline powder.
Reports: Aggravates food intolerances ( x 4), Halal ( x 1) and Genetically engineered ( x 1)
Classes: Flavour enhancer
Sodium sulfate is mainly used for the manufacture of detergents and in the Kraft process of paper pulping.
Reports: Aggravates food intolerances ( x 3), Causes allergic reaction ( x 1), Halal ( x 1) and Derived from minerals ( x 2)
Classes: Acidity regulator
