Confused about Food Additives from 400, 40 are deemed safe and named here, read on

Food Additives
Some common causes of negative food reactions are

From preservatives and natural salicylates

Flavour enhancers – monosodium glutamate (MSG or Flavour Enhancer 621)
The natural laxative in prunes and some other dried fruits

Digestive diseases

Mineral sulfur

Enzyme deficiencies such as lactose intolerance
Some are  psychological aversions, it possible that children and adults can convince
themselves they have a sensitivity or intolerance to a particular food which they
believe ‘disagrees’ with them

Symptoms of Adverse Food reactions can appear in many different forms, some symptoms are as follows

Stomach ache
General pain
Digestive system symptoms such as wind, reflux, colic, vomiting and diarhea
Rapid pulse rate
Bronchial irritation such as coughs
Dark circles under the eyes
Mood and Behavioural changes

Here is a list of Deemed Safe food Additives

Acetylated mono diglycerides

Acontic Acid (Mostly synthetic by dehydration of citric acid and sulphuric acid)

Anthocyanins (red violet food colour)

Bakers yeast glycan

Bet-Apo-8(caretonal synthetic (yellow, orange, red)

Calcium Acetate (food acid, firmimg agent)

Calcium Ascorbate (preservative anti oxidant)

Calcium Fumarate (acidifier, antioxidant)

Calcium Glycerophosphate

Calcium Stearate (anticaking agent)

Candelilla Wax (glazing agent)

Cellulose (fibre from plants, emulsifier)

Copper gluconate (characterization)

Erythritol (alchahol derived sugar) sweetener humectants

Ethyl beta-apo-8carotenoate (colour)

Fumaric Acid (buffer antioxidant)

Glucomylase (food enzyme)

Hydroxylated lecithin (antioxidant emulsifier)

Invertase(food enzyme)

Lactitol (sweetner flavouring)

Linden extract (flavouring fragrance)

Locust bean gum (thickener emulsifier)

Lysine (nutrient adative)

Lysozyme (food enzyme)

Mallow extract (colouring dark red)

Niacinamide (Nutritive addative)

Nitrogen (Natural gas)

Paprika (food colour)

Pepsin (food enzyme)

Polyglycerol esters of fatty acids (emulsifiers)

Poassium acid tartrate (buffer)

Potassium fumarate (acidifier)

Potassium Stearate (defoaming agent)

Rosehip extract (emulsifier? Flavouring)

Roselle (flavouring, colouring, red)

Saffron (colour, yellow, orange, brown)

Saponin (foaming agent)

Silica aerogel (anti foaming agent)

Silicon dioxide (anti caking agent)

Sodium acid tartrate (buffer)

Sodium ascorbate (antioxidant)

Sodium erthorbate (antioxidant)

Sodium ferrocyanide (anticaking agent)

Sodium fumurate (buffer, antioxidant)

Sodium potassium copper chlorophyln (characterisation)

Sodium stearoyl lactytate (emulsifier, stabiliser)

Sodium tartrate (buffer preservative)

Squalene (nutrient additive, emollient)

Succinic anhydride (starch modifying agent)

Thuamitim (flavour enhancer sweetner)

Thaimine hydrochloride (nutrient additive)

Thaimine mononitrate (nutrient additive)

Trypsin (food enzyme)

Tumeric (colour)

Xanthum gum (thickener, emulsifier)

Xanthophyll (flower petals, yellow colour)

COSMETIC Additives are also ingested through the skin, look for products that contain these safe Additives

Lauroyl Lysine (viscosity controlling agent)

Squalane (lubricant emollient)

Rosehip oil (botanical addative)

Shea butter (emollient, emulsifier)

Pyconoggenol (antioxidant)

So Read those labels, this list will be ever changing but a good start with so much information this is a great list to have in your shopping bag to read labels and refer too

My Gift to you x


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Cassandra Austin

Kitchen Coaching, Nutrition and Selfcare

A Corporate Chef with extra qualifications in

Diet and Nutrition, Food and Wellness, Food Psychology, Kitchen Medicine

Vocational education trainer in Commercial Cookery, Dip Hospitality Management  & Business

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