| |
| Extracted from seaweed or kelp; used to form gels. |
| Used in baking powder and fertilizer. Permitted for use only as a leavening agent. |
| Used as a smelling salt and in baking powder. Permitted for use only as a leavening agent. |
| Also known as vitamin C; often used as a natural preservative. |
| A form of calcium with high bioavailability. Controls acidity in foods. |
| AKA hydrated lime; reacts strongly with acids and has many uses, including as an ingredient in plaster, a lye substitute in hair relaxers and a water processor in alcoholic and soft drinks. |
Calcium phosphates (monobasic, dibasic and tribasic) | Used?among other things?as a dough conditioner, leavening agent and yeast food. |
| Gives fizz to carbonated beverages. |
| Used in regenerative casings, as an anti-caking agent (non-chlorine bleached) and as a filtering aid. |
| Disinfects and sanitizes food contact surfaces. The USDA mandates, however, that residual chlorine levels in water may not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act. |
| Used for post-harvest ripening of tropical fruit and de-greening of citrus. |
| Enriches iron and fortifies foods. |
| Permitted for use only in drum drying of food. |
| Produced by hydrolysis of fats and oils. Keeps food moist. |
| AKA bleach. Used as an anti-microbial in cheese and other dairy processing, and as a sterilizing agent in aseptic packaging. |
| An emulsifier, which means it keeps certain foods, such as chocolate, from separating. A component of choline, a natural enzyme that helps the liver metabolize fats. It also supports brain and heart health. |
| Anti-caking agent. May be used only in products labeled "made with organic." |
| Derived from seawater. Used to de-ice roads and as a firming agent in foods. |
| Used for anti-caking, firming, binding and as an emulsifier. May be used only in products labeled "made with organic." |
Nutrient vitamins and minerals | Supplement and fortify products. |
| A food disinfectant. The Food and Drug Administration approved its use in food in 2001. |
| Used in jams and jellies to, well, gel. |
| Rust remover. Approved only for cleaning of food-contact surfaces and equipment. Also provides a tangy taste in some nonorganic colas. |
| AKA cream of tartar. Used to stabilize egg whites and sugar syrups. |
| Made from tartaric acid. Gives food a sour flavor. |
| |
| Used pharmaceutically to prevent kidney stones. Used in food to control pH. |
| AKA potash lye. Prohibited by USDA for use in lye peeling of fruits and vegetables except when used for peeling peaches during the Individually Quick Frozen production process. Used to soften olives, glaze pretzels, and in cocoa, cheese and jam processing. Banned in Australia. |
| Added to table salt ("iodized salt") since 1924 to overcome widespread iodine deficiency. Permitted for use only in products labeled "made with organic." |
| Used as a fertilizer and as a neutralizer in foods. Permitted only in products labeled "made with organic." |
| |
| |
| AKA lye. Uses similar to that of potassium hydroxide. |
| Prevents "off" flavors that occur due to metal ions in foods. Permitted only in dairy foods. |
| Preservative. For use only in wine labeled "made with organic grapes." Total sulfite concentration may not exceed 100 parts per million. |
| Used in foods as an antioxidant, to impart a sour taste or as an emulsifier. |
| AKA vitamin E. Derived from vegetable oil when rosemary extracts are not a suitable alternative. Used as a preservative and antioxidant. |
| Emulsifier and stabilizer for water-based foods. |