What are Common Additives and Why are they in Your Food?

Sodium caseinate is manufactured from naturally derived sources such as casein curd and is composed of protein, fat, calcium, sodium, and lactose.

It’s primarily used to improve texture and thickness, however in this noodle dish specifically it likely enhances elasticity and toughness.

Since sodium caseinate is derived from casein (a milk protein), it is NOT suitable for a vegan diet.

Food starch-modified is often derived from corn, potato, or tapioca. If it’s derived from wheat, then “wheat” must be declared on the ingredient list.

This food additive is used to thicken and stabilize foods, as well as to prevent clumps (anti-caking agent). The term modified means it is altered starch to change its inherent properties (it does not refer to genetic modification). You’ll most often see it in “instant” foods as a thickener.

Part of the top 100 most common list.

Silicon dioxide, a compound made of silica and oxygen,  is found naturally in water, plants, animals, and the earth.

It is added to foods as an anti-caking agent to prevent clumping in powders.

Xanthan gum is produced by the fermentation of a starch, usually corn starch, by a naturally occurring strain of bacterium called Xanthomonas campestris.

It is used as a thickener and emulsifier (prevents the separation of oil and water).

Part of the top 100 most common list.

Potassium carbonate is a potassium salt, originally derived from potash, but is now synthetically produced by manufacturing.

It’s often used in ramen noodles to improve texture and color, and is also commonly found in cocoa, marinades, milk powder, and bakery items.

Sodium phosphate is generic term for a variety of salts of sodium and phosphate.It includes di-, tri, tetra versions. 

It is widely and commonly used as a thickener and stabilizer to improve texture. It also prevents deli meats from drying out, acts as a leavening agent, and balances acidity.

Part of the top 100 most common list.

Sodium carbonate is slightly different from sodium bicarbonate and not as common.

It is added to foods to balance acidity, provide leavening properties, and as an anti-caking agent. It is commonly used in noodle dishes to provide a specific desired flavor and texture.

Lecithin is a group of fatty substances found in plant and animal tissues, and soy lecithin is simply lecithin derived from the manufacturing process of soybeans.

It is commonly used in foods as an emulsifier, meaning it keeps fats and waters from separating, thereby imparting a creamy and consistent texture.

Part of the top 10 most common list.

Enzyme modified egg yolks are simply egg yolks that have had enzymes added to them to improve their ability to emulsify and stabilize even in the face of high-heat pasteurization.

Invert cane sugar is a liquid sweetener made from cane sugar and water that is then heated until the glucose and fructose bonds break.

It is used to increase sweetness, retain moisture, and prevent crystallization in foods (think ice cream).

TKP is an inorganic compound that is chemically synthesized from the reaction of phosphoric acid with potassium. Like with sodium-, it also comes in mono-, di- and tri versions.

In cereals, it is used to adjust the acidity, provide a more creamy color, and as an anti-caking agent (prevents clumps and lumps). It also improves the nutrition profile of foods by enhancing the amount of potassium and phosphorus.

Guar gum is a manufactured powder derived from guar beans.

It is used as a thickener and stabilizer in the food industry.  In ice cream specifically, it is used to prevent crystallization, add fiber, and increase stiffness.

It is part of the top 10 most common ingredients found in Eatiquette’s product database.

Carrageenan is a natural product derived from red algae harvested from the sea.

It is commonly used as a gelling agent, thickener, and stabilizer in foods such as meats, jellies, ice creams, and puddings. Some people, especially those with IBS, may experience increased GI issues.

It is part of the top 100 most common ingredients found in Eatiquette’s product database.

Sodium bicarbonate, also known as baking soda (or washing soda).

It is widely used in the food industry as a leavening agent, an acid balancer, or as an effervescent specifically in sparkling drinks.

Part of the top 100 most common list.

Calcium carbonate is a naturally occurring substance, tho not naturally occurring in food, and is mainly found in rocks and limestone.

It’s used as an anti-caking agent and as an inexpensive dietary calcium supplement (you’ll find it in Tums too). 

Part of the top 100 most common list.

TBHQ is a common antioxidant that prevents fat oxidation; basically, it keeps fats from going rancid. Oxidation can also cause foods to change color, and lose flavor and nutritional value.

TBHQ basically increases the shelf life of food and reduces food spoilage and waste.

TBHQ has a controversial reputation.

While maltodextrin is derived from natural sources such as corn, rice, potato starch, or wheat, it is effectively a starch made from multiple sugars.

It is not added to sweeten though, it is added to foods to increase the volume and act as a preservative which ensures an adequate shelf life. You’ll find it used in sport nutrition and supplements. Similar to table sugar, maltlodextrin contributes carbs at 4 calories per gram. 

Part of the top 100 most common list.

Lactic acid is naturally occurring and produced through fermentation.

It is used as a preservative – to prevent spoilage – as well as a flavor enhancer.

Anhydrous milk fat, also known as concentrated butter, is derived from fresh cream or butter (100% cow’s milk) that has had water and non-fat dry matter (milk protein, lactose, and minerals) removed. 

It has high stability, a longer shelf-life, and unlike butter can be transported without the aid of refrigeration.

Folic acid is a B vitamin that is critical in preventing certain birth defects, such as neural tube defects (NTDs), so in 1998 the U.S. Food and Drug Administration required folic acid be added to enriched grain products such as bread, pasta, rice, and cereal.

Part of the top 100 most common list.

discussed above, is also used to amp up the calcium in a food product.

MSG is derived from a common amino acid called L-glutamic acid, which is both naturally occurring in our bodies and in some foods. As a food additive, MSG is produced by fermentation of starches such as sugar beet, sugar cane, or molasses.

MSG imparts a specific flavor known as umami – one of the five basic tastes of sweet, salty, bitter, sour, and umami – so it’s usually used as a flavor enhancer.

MSG has a controversial reputation.

Hydrolyzed corn is derived from corn and undergoes a chemical reaction that breaks down into amino acids.

It is used as a flavor enhancer, especially for meat and gravy products, chilis, sauces, and spice mixtures. It is sometimes used as a substitute for MSG.

Disodium inosinate is found naturally in many types of meat and seafood, but it is manufactured via a fermentation process meaning it is acceptable for both vegan and vegetarian diets.

It imparts a meaty, umami flavor to foods and is often used alongside or to substitute MSG.

Disodium guanylate is naturally found in plant tissues, as well as in sardines and yeast. Similar to disodium inosinate above, it can be produced via a fermentation process that does not use animal-derived products, making it suitable for vegetarian and vegan diets. However, it may also be derived from animal sources, making it unsuitable for vegans. As it is impossible to tell on the label how it is produced, some dedicated vegans avoid foods with this ingredient.

It is often used alongside or to substitute MSG as a flavor enhancer.

Yellow color #6 and #5 make it in our top 100 most common ingredient list along with Blue #1 and Red 40.

These artificial colors are used to enhance the visual appeal of food.

Yellow color #5 carries a warning in the EU about a link to hyperactivity in children, and the FDA acknowledges that it may cause itching and hives in some people.

Part of the top 100 most common list.