A Compound Extracted from Algae

Common food additives
Additive / Description / Used in: / Purpose / Side effects
Algin / A compound extracted from algae / Puddings, milkshakes, ice cream / Make foods creamier and thicker, extend shelf life / None
Aspartame / Chemical compound made of methanol, aspartic acid and phenylalanine / Beverages, puddings, yogurt, chewing gum, and sold as Nutrasweet, Spoonful and Equal / Low-calorie sweetener / Some people are allergic to aspartame. Migraine headaches a common reaction in these people
Butylated Hydroxyanisole (BHA) / A phenolic chemical compound / Foods high in fats and oils such as butter; also meats, cereals, baked goods, beer, snack foods, dehydrated potatoes, chewing gum / Preservative, keeps food from going rancid; also as defoaming agent for yeast / Inconclusive; in large doses may cause tumors in lab animals
Butylated Hydroxytoluene (BHT) / A phenolic chemical compound / Cereals, shortening, foods high in fats and oils / Preservative, keeps food from changing flavor, odor, color / Inconclusive, in large doses may cause tumors in lab animals
Calcium Carbonate / Compound containing the nutrient calcium / Some bakery products, frozen desserts, and flour / Emulsifier, bleaching agent, dietary supplement / No negative effects as a food additive *
Carrageenan / Compound extracted from Irish Moss, a type of seaweed / Puddings, milkshakes, ice cream / Make foods jell, stabilize foods to keep color and flavor even / None
Additive / Description / Used in: / Purpose / Side effects
Citric Acid / An acid which occurs naturally in fruits such as lemons and limes / Canned fruit juices, cheese, margarine, salad dressings / Flavoring and neutralizing agent (keeps food at proper acidity) / None
Erythorbic acid / Acidic substance, also known as iso-ascorbic acid / Soft drinks, juice, wine / Preservative, maintains color and flavor / None
Folic Acid / B-complex vitamin / Breakfast cereals, enriched breads, flour, corn meal, rice, noodles, macaroni and other grain products / Dietary supplement, helps prevent heart disease / None
Fumaric Acid / Chemical produced when humans digest carbohydrates; also synthetically manufactured / Fruit jellies and preserves / Controls acidity/alkalinity in foods, also dietary supplement / None
Glycerin / A syrupy type of alcohol derived from sugar / Food flavorings / Maintaining desired food consistency / None
Guar Gum / Substance made from seeds of the guar plant, a legume grown in India / Cheese, including processed cheese, ice cream, jelly and preserves, and dressings / Stabilizer / None
Additive / Description / Used in: / Purpose / Side effects
Iron / A metal necessary in the diet / Breakfast cereals, enriched breads / Dietary supplement / None as a food additive *
Lactic Acid / A bitter-tasting substance obtained from sour milk / Bakery products, cheese, frozen desserts, fruit butters, jellies and preserves / Neutralizing agent, flavoring / None
Lecithin / An emulsifying agent found naturally in milk and some vegetables / Cacao bean products such as cocoa butter and chocolate, bakery products, margarine and cheese products / Keeps food products from separating / None
Methylcellulose / A number of gummy substances, produced through reaction between cellulose and methyls / Fruit butters, jellies / Keeps food products from separating / None
Mono- and Diglycerides / Emulsifying agents, may be derived from soybean fat / Shortening, margarine, cacao products, bakery products / Keeps food products from separating / None
Monosodium Glutamate (MSG) / A salt of the amino acid glutamic acid / Canned vegetables, canned tuna, dressings, many frozen foods / Flavor enhancer / Generally recognized as safe; however, those on low-sodium diets should avoid it. Negative side effects also appear in some people when eaten in large amounts, and in some asthmatics.
Additive / Description / Used in: / Purpose / Side effects
Pectin / A water-soluble substance present in various ripe fruits and vegetables / Canned fruit, fruit butters, jellies and preserves / Making foods jell, also to keep foods from separating / None
Phosphoric Acid / A substance created by exposing phosphorous to oxygen / Acidified skim milk, cheese / Acidifying agent, emulsifier / None
Potassium Bisulfite / Type of sulfite / Wine, dried apples, dehydrated potatoes / Preventing fruit discoloration, inhibiting bacterial growth in wine / Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
Potassium Metabisulfite / Type of sulfite / Wine, dried apples, dehydrated potatoes / Preventing fruit discoloration, inhibiting bacterial growth in wine / Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
Potassium Nitrite / One of a number of nitrites used with salt to prevent food from spoiling / Cured red meat and poultry products / Preservative / None known
Propionic Acid / A type of bacteria found naturally in the production of cheese; also made synthetically / Cheese, bread / Mold inhibitor, preservative / None
Additive / Description / Used in: / Purpose / Side effects
Saccharin / Non-nutritive water-soluble sugar substitute / Fruit juice drinks, carbonated beverages, canned fruits, fruit butters, jellies, preservatives, and in sugar substitutes for cooking, table use / Sweetener / Known to cause cancer in laboratory animals
Sodium Aluminosilicate / A naturally-occurring mineral / Dried whole eggs and egg yolks, grated cheeses / Keeps food from caking and clumping up / None
Sodium Benzoate / A granular salt / Soft drinks, packaged beverages, fruit preserves and jellies, concentrated orange juice, margarine, fast-food burgers / Preservative / None
Sodium Bicarbonate / A crystalline salt; also known as baking soda / Baked goods, canned vegetables, cereal flours / Leavening agent, also maintains acid balance in canned products / Significant source of sodium; those on low-sodium diets should avoid consuming large quantities
Sodium Bisulfite / Type of sulfite / Bottled lemon juice, wine, dried apples, dehydrated potatoes / Preventing fruit discoloration, inhibiting bacterial growth in wine / Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
Sodium Metabisulfite / Type of sulfite / Wine, dried apples, dehydrated potatoes / Preventing fruit discoloration, inhibiting bacterial growth in wine / Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
Additive / Description / Used in: / Purpose / Side effects
Sodium Nitrite / A salt, also used in the manufacture of dyes / Smoked or cured fish, including salmon, and in meat-curing preparations / Preservative (prevents botulism), color fixative / Can combine with chemicals in stomach to form nitrosamine, a highly carcinogenic substance
Sodium Sulfite / Type of sulfite / Wine, dried apples, dehydrated potatoes / Preventing fruit discoloration / Some humans allergic to sulfites; in U.S., FDA prohibits their use on raw fruits and vegetables
Sulfur Dioxide / Type of sulfite / Wine, dried apples, dehydrated potatoes / Preventing fruit discoloration, inhibiting bacterial growth in wine and on grapes / Some humans allergic to sulfites; in U.S., FDA prohibits its use on raw fruits and vegetables
Vitamin A (incl. beta-carotene) / A fat-soluble vitamin. The human body converts beta-carotene into Vitamin A in the liver / Milk and cream, margarine, cheeses and cheese products / Dietary supplement / None as an additive *
Vitamin B1 (Thiamine) / Vitamin found in legumes and other sources, helps the body convert carbohydrates into energy / Macaroni products, cereal flours / Dietary supplement / None
Vitamin B2 (Riboflavin) / Vitamin found in yogurt, wheat germ and other sources / Cereal flours, bakery products / Dietary supplement / None
Additive / Description / Used in: / Purpose / Side effects
Vitamin B3 (Niacin) / Vitamin found in abundance in liver, chicken, tuna, whole-grain cereals / Cereal flours, enriched bread, macaroni and noodle products / Dietary supplement / None
Vitamin C
(ascorbic acid) / Water-soluble vitamin / Cereal flours, jellies and preserves, canned mushrooms and artichokes / Preservative, dietary supplement / None
Vitamin D / A fat-soluble vitamin humans can produce naturally through exposure to direct sunlight / Milk, macaroni products, cereal products / Nutritional purposes, prevents rickets / None as an additive *
Yeast / Single-celled organisms used to make wines ferment and bread rise / Bakery products, macaroni and noodle products, enriched corn meal / Dietary supplement, rising agent / None
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Common Food Additives
Additive / Action / Effect / Safety Rating
Artificial Colors / Man-made dyes. Impact colors to foods to offset color losses, correct natural variations in color, enhance naturally occurring colors and prevent bacterial growth (especially in wine) / Some animal studies suggest they create a small risk of cancer or tumors; Possible link with hyperactivity and learning disabilities in some sensitive children. / Strike: Mild allergic reaction (itching or hives) possible in those sensitive to Yellow No. 5; Red No. 3 may be banned due to health concerns derived from animal studies.
Aspartame / Artificial sweetener, low-calorie sugar substitute (Equal and NutraSweet). Made by combining aspartic acid and phenylalanine, amino acids that occur naturally in protein-containing foods. / Digested and absorved like any other protein. / Left Field: Anecdotal reports of dizziness, headaches and behavior changes are unconfirmed in controlled studies. People with the rare disease phnylketonuria must avoid.
BHA (butylated hydroxyanisole).
BHT(butylated hydroxytoluene). / Preservatives, antioxidant. Added to fats, oils and foods that contain oil (baked goods and snacks) to prevent rancidity. / Prevent the oxidation of dietary fats and oils. Low doses in food may help prevent stomach cancer by mopping up reactive molecules taht can damage tissues. / Left field: Most studies indicate they're safe; carcinogenic in some animal studies using high doses.
GUMS (alginate, arabic, carrageenan, ghatti, guar, karaya, locust bean, tragacanth, xanthan) / Stabilizers, thickening agents. Replace fat in low-fat foods; modify texture. / Recognized by the body as mixtures of digestible sugars. / Safe: Derived from natural sources (plant fluids, seeds, seaweed and bacteria)
MSG (monosodium glutamate) / Used to flavor foods, especially various types of meats. / Emphasizes natural flavors in certain foods. Glutamate is a salt in protein-containing foods. Also produced by the body for metabolism and brain function. The body can't distinguish between glutamate in food and glutamate in MSG. / Left Field: May precipitate reactions in sensitive individuals; headache, nausea, weakness, difficulty breathing, and burning sensations in the back of the neck and forearms.
OLESTRA(Olean) / Fat substitute. A synthetic fat that adds no fat or calories to foods. / Made from everyday ingredients (vegetable oil and table sugar), but the molecules are too large to be digested or absorbed by the body. / Left field: Reduced absorption of heart healthy and cancer-fighting, fat-soluble carotenoids from fruits and vegetables. Can cause a laxative effect, gas, abdominal cramps and diarrhea.
Sodium Nitrates / Coloring, flavoring, preservative. Stabilize red color, and enhance flavor of cured meats; help prevent the growth of bacteria that causes botulism. / In the acidic environment of the stomach, as well as during intensive heating (frying bacon to crisp stage), nitrites can be converted into potentially cancer-causing compounds (nitrosamines). / Left field: Higher levels than used in food found to be carcinogenic in animals; ascorbic acid (vitamin C) is routinely added to cured meats to inhibit formation of nitrosamines.
Sterol Esters / Added to margarine to promote healthy blood-cholesterol levels. / Extracted from wood pulp or soybean oil extracts. Not absorved by the body. Inhibits cholesterol absorption in the intestine. / Safe: under the intended conditions of use. Studies used three pats of margarine per day. Approved for use in 1999.
Sucralose / Artificial sweetener. Only low-calorie sweetener made from sugar. Adds no calories when used to sweeten foods and beverages. Can be used virtually like sugar, including in baked goods. / Not recognized by the body as sugar, sucralose molecules pass through the body unchanged and are eliminated. / Safe: Approved for use in the United States in 1998.
Sulfites / Preservative. Prevent discoloration (in dried apricots, raisins and other dried fruit, and some dried, fried or frozen potatoes); control "black spot" in fresh shrimp and lobster. / Destroy any of the vitamin thiamin (vitamin B1) present in food. / Left field: Can cause reactions such as hives and breathing difficulty. Those with asthma and aspirin allergies should avoid due to risk of anaphylatic shock, indicated by swelling of airways.