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    Food additives permitted for use in Canada

    Food additives permitted for use in Canada

    Food additives permitted for use in Canada (http://www.hc-sc.gc.ca/fn-an/
    securit/addit/diction/dict_food-alim_add-eng.php)
    
    A - Antioxidants
    substances used to preserve food by retarding deterioration, rancidity, 
    or discoloration due to oxidation.
    Ac - Anticaking Agents
    keep powders free-running: salt, for example, would turn into a solid 
    chunk during damp weather without an anticaking agent.
    Af - Antifoaming Agents
    prevent undesirable foaming during the manufacture of certain foods, 
    such as in the making of some jams.
    BM - Bleaching, Maturing, and Dough Conditioning Agents
    act on flour to produce a product of consistent quality and colour. 
    Freshly milled flour has a creamy colour because it contains 
    carotenoids, the same pigments that make certain fruits and vegetables 
    yellow. If stored for several months, flour becomes whiter and its 
    baking qualities improve due to o
    C - Colouring Agents
    give foods an appetizing appearance. Factors such as processing, storage 
    and seasonal variation can result in unattractive or unfamiliar colour. 
    Usually, the word "colour" appears on a label, not the specific chemical 
    or common name.
    CE - Carriers or Extraction Solvents
    act as vehicles and diluents for food additives and flavours to 
    facilitate their introduction to food (i.e. propylene glycol used to 
    dissolve colour) or to enable the extraction of substances from food 
    (i.e. ethyl acetate to decaffeinate coffee or ethyl alcohol to extract 
    vanilla from vanilla beans)
    E - Emulsifiers
    permit the permanent dispersion of tiny globules of one liquid in 
    another, such as oil droplets dispersed in the vinegar solution of a 
    salad dressing. They also improve the volume, uniformity, and fineness 
    of grain in bread and rolls.
    ES - Emulsifying Salts
    rearrange cheese proteins in the manufacture of processed cheese, in 
    order to prevent fat separation.
    F - Firming Agents
    maintain the texture of various foods, such as processed or prepared 
    fruits, vegetables and fish products, which would otherwise go soft as a 
    result of heat treatment during processing. They are also used to impart 
    firmness to the curd of certain cheeses.
    Fe - Food Enzymes
    promote desirable chemical reactions in food. Rennet, for example, is an 
    enzyme used to form the curd in cheese making.
    Ge - Gelling Agents
    are used to thicken and stabilize various foods. The agents provide the 
    foods with texture through formation of a gel. Some stabilizers and 
    thickening agents are gelling agents.
    GP - Glazing and Polishing Agents
    make food surfaces shiny and in some cases offer protection from 
    spoiling. They are used mainly in candies.
    H - Humectants
    keep foods moist as in shredded coconut and marshmallows.
    P - Preservatives
    are used to prevent or delay undesirable spoilage in food, caused by 
    microbial growth or enzymatic and chemical actions. Antimicrobial agents 
    prevent the growth of moulds, yeast, or bacteria in foods. Antioxidants 
    slow down the process of fats turning rancid and frozen fruits turning 
    brown.
    Pd - Pressure-Dispensing Agents
    act as propellants to dispense foods such as whipped toppings from 
    aerosol containers.
    pH - pH-Adjusting Agents
    reduce, increase, or maintain the acidity of food which can affect 
    microbiological quality, cooking results, flavour and texture. Some are 
    also components of leavening agents which make baked products light and 
    fluffy.
    R - Release Agents
    help food separate from surfaces during or after manufacturing. Mineral 
    oil, for example, is applied to baking pans and facilitates the removal 
    of baked goods without sticking or crumbling.
    S - Sequestering Agents
    combine with metallic elements in food, thereby preventing their taking 
    part in reactions leading to colour or flavour deterioration. For 
    example, the addition of a sequestrant to canned lima beans prevents 
    darkening of the product because the iron ions and other trace metals in 
    the canning water ar
    Sm - Starch-Modifying Agents
    alter the property of starch in order to enable it to withstand heat 
    processing and freezing and thus maintain the appearance and consistency 
    of foods.
    St - Stabilizers
    help keep suspended food particles from separating and settling to the 
    bottom, such as the chocolate in chocolate milk.
    Sw - Sweeteners
    are substances used to sweeten foods other than conventional nutritive 
    sweeteners such as sucrose, fructose, or glucose. They often sweeten 
    without appreciably contributing to a food's caloric value.
    Th - Thickening Agents
    are used to adjust the consistency of processed products. When added to 
    the mixture, increase its viscosity without substantially modifying its 
    other properties. They provide body, increase stability, and improve 
    suspending action.
    Tm - Texture-Modifying Agents
    contribute or maintain desirable consistency in foods.
    W - Whipping Agents
    assist in the production and maintenance of stable whipped products.
    X - Miscellaneous Agents
    include a variety of other food additives, such as carbonating agents in 
    soft drinks, plasticizing agents in gum, filtering and clarifying agents 
    in beer, deodorizing agents in fats and oils, foaming agents in 
    beverages, and tableting aids.
    Yf - Yeast Foods
    are substances that serve as nutrients for yeasts such as those used in 
    the manufacture of beer and in the making of bread.
    
    Additive	Code
    A
    Acacia Gum (Gum Arabic)	Ge,GP
    Acesulfame-potassium	Sw
    Acetic Acid	pH,P
    Acetic Anhydride (Acetyl Oxide, Acetic Oxide)	Sm
    α-Acetolactate decarboxylase	Fe
    Acetone	CE
    Acetone Peroxide	BM
    Acetylated Monoglycerides	E,GP,R,X
    Acetylated Tartaric Acid Esters of Mono and Di-Glycerides	E
    Adipic Acid	pH,Sm
    Agar (-Agar)	Ge
    Algin	Ge
    Alginic Acid	Ge
    Alkanet (alkannin)	C
    Allura Red	C
    Alum (see Potassium Aluminum Sulphate)	F,pH,X
    Aluminum Metal	C
    Aluminum Ammonium Sulphate (see Ammonium Aluminum Sulphate)	F,pH
    Aluminum Calcium Silicate (see Calcium Aluminum Silicate)	Ac
    Aluminum Potassium Sulphate (see Potassium Aluminum Sulphate)	F,pH,X
    Aluminum Sodium Sulphate (see Sodium Aluminum Sulphate)	F,pH,X
    Aluminum Sulphate	F,Sm,X
    Amaranth	C
    Aminopeptidase	Fe
    Ammonium Alginate	Ge
    Ammonium Aluminum Sulphate (Aluminum Ammonium sulphate)	F,pH
    Ammonium Bicarbonate	pH
    Ammonium Carbonate	pH
    Ammonium Carrageenan	Ge
    Ammonium Chloride	Yf
    Ammonium Citrate, Mono and Dibasic	pH,S
    Ammonium Furcelleran	Ge
    Ammonium Hydroxide	pH
    Ammonium Persulphate	BM,X
    Ammonium Phosphate, Mono and Dibasic	pH,Yf
    Ammonium Salt of Phosphorylated Glyceride	E
    Ammonium Sulphate	Yf
    Amylase	Fe
    Amylase (maltogenic)	Fe
    Amyloglucosidase (see Glucoamylase)	Fe
    Annatto	C
    Anthocyanins	C
    β-Apo-8'-Carotenal	C
    Arabinogalactan	Ge
    Ascorbic Acid (Vitamin C)	BM,A
    Ascorbyl Palmitate	A
    Ascorbyl Stearate	A
    Aspartame	Sw
    Azodicarbonamide	BM
    B
    Baker's Yeast Glycan	Th
    Beeswax	GP,R
    Beet Red	C
    Benzoic Acid	P
    Benzoyl Peroxide	BM,X
    Benzyl Alcohol	CE
    BHA (see Butylated Hydroxyanisole)	A
    BHT (see Butylated Hydroxytoluene)	A
    Bovine Rennet	Fe
    Brillant Blue FCF	C
    Bromelain	Fe
    Brominated Vegetable Oil	X
    n-Butane	Pd
    2-Butanone (see Methyl Ethyl Ketone)	CE
    Butylated Hydroxyanisole (BHA)	A
    Butylated Hydroxytoluene (BHT)	A
    1,3-Butylene Glycol	CE
    C
    Caffeine	X
    Caffeine Citrate	X
    Calcium Acetate	pH
    Calcium Alginate	Ge
    Calcium Aluminum Silicate (Aluminum Calcium Silicate)	Ac
    Calcium Ascorbate	P
    Calcium Carbonate (Chalk)	pH,Th,X,Yf
    Calcium Carrageenan	Ge
    Calcium Chloride	F,pH,Yf
    Calcium Citrate	F,pH,S,St,Yf
    Calcium Disodium EDTA (Calcium Disodium Ethylene diaminetetraacetate)	S
    Calcium Fumarate	pH
    Calcium Furcelleran	Ge
    Calcium Gluconate	F,pH,St
    Calcium Glycerophosphate	E
    Calcium Hydroxide (Slaked Lime)	pH
    Calcium Hypophosphite	Th
    Calcium Iodate	BM
    Calcium Lactate	F,pH,Tm,X,Yf
    Calcium Oxide	pH,Tm,X
    Calcium Peroxide	BM
    Calcium Phosphate, Dibasic (Dicalcium phosphate)	ES,F,pH,X,Yf
    Calcium Phosphate, Monobasic (Monocalcium Phosphate)	F,pH,S,Yf
    Calcium Phosphate, Tribasic (Tricalcium phosphate)	Ac,E,pH,S,X,Yf
    Calcium Phytate	S
    Calcium Propionate	P
    Calcium Silicate	Ac,CE
    Calcium Sorbate	P
    Calcium Stearate	Ac,R
    Calcium Stearoyl-2-Lactylate	BM,W
    Calcium Sulphate	F,pH,Th,X,Yf
    Calcium Tartrate	St
    Candelilla Wax	GP
    Canthaxanthin	C
    Caramel	C
    Carbon Black	C
    Carbon Dioxide	CE,pH,Pd,X
    Carboxymethyl Cellulose (see Sodium Carboxymethyl Cellulose)	Th,X
    Carnauba Wax	GP
    Carob Bean Gum (Locust Bean Gum)	Ge
    Carotene	C
    Carrageenan (Irish Moss Gelose)	Ge,St
    Castor Oil	CE,R
    Catalase	Fe
    Cellulase	Fe
    Cellulose	Th,X
    Cellulose Gum (see Sodium Carboxymethyl Cellulose)	Th
    Cellulose, Microcrystalline (Microcrystalline cellulose)	Ac,St,Th,X
    Charcoal	C
    Chlorine (Gas)	BM
    Chlorine Dioxide	BM
    Chloropentafluoroethane	Pd
    Chlorophyll	C
    Chymosin (chymosin A, chymosin B)	Fe
    Citric Acid	pH,A,S,X
    Citrus Red No.2	C
    Cochineal (Carmin)	C
    Copper Gluconate	X
    Cream of Tartar (see Potassium Acid Tartrate)	pH
    L-Cysteine (Hydrochloride)	A,BM
    D
    Dicalcium Phosphate (see Calcium Phosphate, Dibasic)	E,F,pH,X,Yf
    Dichloromethane (Methylene Chloride)	CE
    Diglycerides (see Mono & Diglycerides)	Af,CE,E,H,R
    Dimethylpolysiloxane Formulations	Af,R
    Dioctylsodium Sulfo-Succinate	X
    Disodium Ethylenediaminetetraacetate (Disodium EDTA)	S
    Disodium Phosphate (see Sodium Phosphate, Dibasic)	E,ES,pH,S,X
    E
    Epichlorohydrin	Sm
    Erythorbic Acid (Isoascorbic Acid)	P
    Erythritol	Sw
    Erythrosine	C
    Ethanol (See Ethyl Alcohol)	CE
    Ethoxyquin	X
    Ethyl Acetate	CE
    Ethyl Alcohol (Ethanol)	CE
    Ethyl alcohol denatured with methanol	CE
    Ethyl β-Apo-8'-carotenoate	C
    Ethylene Oxide	X
    F
    Fast Green FCF	C
    Ferrous Gluconate	X
    Ferrous Sulphate	Yf
    Ficin	Fe
    Fumaric Acid	pH
    Furcelleran	Ge
    G
    Gelatin	Ge
    Gellan Gum	Ge
    Glucanase	Fe
    Glucoamylase (Amyloglucosidase)	Fe
    Gluconic Acid	pH
    Glucono delta lactone	pH,X
    Glucose Isomerase	Fe
    Glucose Oxidase	Fe
    Glycerol (Glycerin)	CE,GP,H
    Glycerol ester of wood rosin	X
    Glyceryl diacetate	CE
    Glyceryl Monoacetate (Monoacetin)	X
    Glyceryl Triacetate (Triacetin)	CE,X
    Glyceryl Tributyrate (Tributyrin)	CE
    Glycine	S
    Gold	C
    Guaiac Gum (see Gum Guaiacum)	A
    Guar Gum	Ge
    Gum Arabic (see Acacia Gum)	Ge,GP
    Gum Benzoin	GP
    Gum Guaiacum (Guaiac Gum)	A
    Gum Tragacanth (see Tragacanth Gum)	Ge
    H
    Hemicellulase	Fe
    Hexane	CE
    4-Hexylresorcinol	P
    Hydrochloric Acid	pH,Sm
    Hydrogen Peroxide	Sm,X
    Hydrogenated starch hydrolysates (HSH)	Sw
    Hydroxylated Lecithin	E
    Hydroxypropyl Cellulose	Th
    Hydroxypropyl Methylcellulose	Th
    I
    Indigotine	C
    Inulinase	Fe
    Invertase	Fe
    Irish Moss Gelose (see Carrageenan)	Ge
    Iron Oxide	C
    Isoascorbic Acid (see Erythorbic Acid)	P
    Isobutane	Pd
    Isomalt	Sw
    Isopropanol (see Isopropyl Alcohol)	CE
    Isopropyl Alcohol	CE
    K
    Karaya Gum	Ge
    L
    Lactase	Fe
    Lactic Acid	pH
    Lactitol	Sw
    Lactylated Mono & Diglycerides	E
    Lactylic Esters of fatty acids	E,X
    Lanolin	X
    Lecithin	A,E,R
    Lecithin Citrate	A
    L-Cystein (Hydrochloride)	BM,P
    L-Leucine	X
    Lipase	Fe
    Lipoxidase	Fe
    Locust Bean Gum (see Carob Bean Gum)	Ge
    Lysozyme	Fe
    M
    Magnesia (see Magnesium Oxide)	Ac,pH
    Magnesium Aluminum Silicate	X
    Magnesium Carbonate	Ac,pH,R,X
    Magnesium Chloride	St,X
    Magnesium Citrate	pH
    Magnesium Fumarate	pH
    Magnesium Hydroxide	pH
    Magnesium Oxide (Magnesia)	Ac,pH
    Magnesium Phosphate	pH
    Magnesium Silicate	Ac,GP,R,X
    Magnesium Stearate	Ac,R,X
    Magnesium Sulphate (Epsom Salt)	pH,Sm,X
    Malic Acid	pH
    Maltitol (Maltitol syrup)	Sw
    Manganese Sulphate	Yf
    Mannitol	Sw
    Methanol (see Methyl Alcohol)	CE
    Methyl Alcohol	CE
    Methylcellulose	Th
    Methylene Chloride (see Dichloromethane)	CE
    Methyl Ethyl Cellulose	Th,X
    Methyl Ethyl Ketone (2-Butanone)	CE
    Methyl-p-hydroxybenzoate (Methyl Paraben)	P
    Methyl Paraben (see Methyl-p-hydroxybenzoate)	P
    Microcrystalline Cellulose (see Cellulose, Microcrystalline)	Ac,St,Th,X
    Milk-coagulating enzyme	Fe
    Mineral Oil	GP,R,X
    Monoacetin (see Glyceryl Monoacetate)	X
    Monocalcium Phosphate (see Calcium Phosphate, Monobasic)	F,pH,S,Yf
    Monoglycerides	Af,E,H,R
    Mono- & Diglycerides	Af,CE,E,H,R
    Monoglyceride Citrate	A,CE
    Monoisopropyl Citrate	A
    Monosodium Phosphate (see Sodium Phosphate, Monobasic)	ES,pH
    Monosodium salts of Phosphorylated Mono and Diglycerides	E
    N
    Natamycin	P
    Nitric Acid	Sm
    Nitrogen	Pd,X
    2-Nitropropane	CE
    Nitrous Oxide	Pd
    O
    Oat Gum	Th
    Octenyl Succinic Anhydride	Sm
    Octafluorocyclobutane	Pd
    Orchil	C
    Oxystearin	X
    Ozone	X
    P
    Pancreas Extract	X
    Pancreatin	Fe
    Papain	Fe
    Paprika	C,X
    Paraffin Wax	X
    Pectin	Ge
    Pectinase	Fe
    Pentosanase	Fe
    Pepsin	Fe
    Peracetic Acid	Sm
    Petrolatum	GP,R,X
    Phosphoric Acid	pH,S,Yf
    Phosphorous Oxychloride	Sm
    Polydextrose	Tm,X
    Polyethylene glycol	Af,X
    Polyglycerol Esters of Fatty Acid	E
    Polyglycerol Esters of Intersterified Castor Oil Fatty Acids (Polyglycerol esters of interesterified ricinoleic acid or Polyglycerol (poly)ricinoleate)	E
    Polyoxyethylene (20) Sorbitan Monooleate (Polysorbate 80)	E
    Polyoxyethylene (20) Sorbitan Monostearate (Polysorbate 60)	E
    Polyoxyethylene (20) Sorbitan Tristearate (Polysorbate 65)	E
    Polyoxyethylene (8) Stearate	E
    Polysorbate 60 (see Polyoxyethylene (20) Sorbitan Monostearate)	E
    Polysorbate 65 (see Polyoxyethylene (20) Sorbitan Tristearate)	E
    Polysorbate 80 (see Polyoxyethylene (20) Sorbitan Monooleate)	E
    Polyvinylpyrrolidone	X
    Ponceau SX	C
    Potassium Acid Tartrate (Potassium Bitartrate or Cream of Tartar)	pH
    Potassium Alginate	Ge
    Potassium Aluminum Sulphate (Alum or Aluminum Potassium Sulphate)	F,pH,X
    Potassium Benzoate	P
    Potassium Bicarbonate	pH
    Potassium Bisulphite	P
    Potassium Bitartrate (see Potassium Acid Tartrate)	pH
    Potassium Carbonate	pH
    Potassium Carrageenan	Ge
    Potassium Chloride	pH,St,Yf
    Potassium Citrate	pH,St
    Potassium Fumarate	pH
    Potassium Furcelleran	Ge
    Potassium Hydroxide (Caustic Potash)	pH
    Potassium Iodate	BM
    Potassium Lactate	pH
    Potassium Metabisulphite	P
    Potassium Nitrate (Saltpeter)	P
    Potassium Nitrite	P
    Potassium Permanganate	Sm
    Potassium Persulphate	BM
    Potassium Phosphate, Dibasic	ES,pH,S,Yf
    Potassium Phosphate, Monobasic	S,Yf
    Potassium Pyrophosphate, Tetrabasic	S
    Potassium Sodium Tartrate (see Sodium Potassium Tartrate)	E,ES,pH
    Potassium Sorbate	P
    Potassium Stearate	St,X
    Potassium Sulphate	pH
    Potassium Tartrate	pH
    Propane	Pd
    Propanediol (see Propylene Glycol)	Ac,CE,H
    Propionic Acid	P
    Propyl Gallate	A
    Propylene Glycol (Propanediol)	Ac,CE,H
    Propylene Glycol Alginate	Ge
    Propylene Glycol Ether of Methylcellulose (see Hydroxypropyl Methylcellulose)	Th
    Propylene Glycol Mono Fatty Acid Esters	E
    Propylene Glycol Monoesters and Diesters of fat-forming fatty acids	CE
    Propylene Oxide	Sm
    Propyl-p-Hydroxy Benzoate (Propyl Paraben)	P
    Propyl Paraben (see Propyl-p-Hydroxy-Benzoate)	P
    Protease	Fe
    Pullulanase	Fe
    Q
    Quillaja (Bark) Extract	X
    R
    Rennet	Fe
    Riboflavin (Vitamin B)	C
    S
    Saffron	C
    Saponin	X
    Saunders Wood	C
    Shellac	GP
    Silicon Dioxide	Ac,X
    Silver Metal	C
    Sodium Acetate	pH,Sm
    Sodium Acid Pyrophosphate	ES,pH,S,X
    Sodium Acid Tartrate	pH
    Sodium Alginate	Ge
    Sodium Aluminum Phosphate	ES,pH
    Sodium Aluminum Silicate (Sodium Silicoaluminate)	Ac
    Sodium Aluminum Sulphate (Aluminum Sodium Sulphate)	F,pH,X
    Sodium Ascorbate	P
    Sodium Benzoate	P
    Sodium Bicarbonate	pH,Sm,X
    Sodium Bisulphate	pH
    Sodium Bisulphite	P
    Sodium Carbonate	pH,Sm,X
    Sodium Carboxymethyl Cellulose (Carboxymethyl Cellulose or Cellulose gum)	Th,X
    Sodium Carrageenan	Ge
    Sodium Cellulose Glycolate (see Sodium carboxmethyl Cellulose)	Th,X
    Sodium Chlorite	Sm
    Sodium Citrate	pH,S,St,X
    Sodium Diacetate	P
    Sodium Dithionite	P
    Sodium Erythorbate (Sodium Isoascorbate)	P
    Sodium Ferrocyanide, Decahydrate	Ac,X
    Sodium Fumarate	pH
    Sodium Furcelleran	Ge
    Sodium Gluconate	pH,St
    Sodium Hexametaphosphate	E,ES,pH,S,X,W
    Sodium Hydroxide	pH,Sm,X
    Sodium Hypochlorite	Sm
    Sodium Isoascorbate (Sodium Erythorbate)	P
    Sodium Lactate	pH
    Sodium Lauryl Sulphate	W
    Sodium Metabisulphite	P
    Sodium Methyl Sulphate	X
    Sodium Nitrate (Soda Niter)	P
    Sodium Nitrite	P
    Sodium Phosphate, Dibasic (Disodium Phosphate)	E,ES,pH,S,X
    Sodium Phosphate, Monobasic (Monosodium Phosphate)	E,ES,pH,S
    Sodium Phosphate, Tribasic (Trisodium Phosphate)	E,ES,pH
    Sodium Potassium Copper Chlorophyllin	X
    Sodium Potassium Tartrate (Potassium Sodium Tartrate)	E,ES,pH
    Sodium Propionate	P
    Sodium Pyrophosphate, tetrabasic (Tetrasodium diphosphate or Tetrasodium Pyrophosphate)	E,ES,pH,S,X
    Sodium Salt of Methyl-p-Hydroxy Benzoic Acid	P
    Sodium Salt of Propyl-p-Hydroxy Benzoic Acid	P
    Sodium Silicate	X
    Sodium Sorbate	P
    Sodium Stearate	X
    Sodium Stearyl Fumarate	BM
    Sodium Stearoyl-2-Lactylate	BM,E,W,X
    Sodium Sulphate	X,Yf
    Sodium Sulphite	BM,P,X
    Sodium Tartrate	St
    Sodium Thiosulphate	X
    Sodium Trimetaphosphate	Sm
    Sodium Tripolyphosphate	E,pH,S,Sm,X
    Sorbic Acid	P
    Sorbitan Monostearate	E
    Sorbitan Trioleate	E
    Sorbitan Tristearate	E
    Sorbitol (Sorbitol syrup)	Sw
    Spermaceti Wax	GP
    Stannous Chloride	X
    Stearic Acid	R,X
    Stearyl Citrate	S
    Stearyl Monoglyceridyl Citrate	E
    Succinic Anhydride	Sm
    Sucralose	Sw
    Sucrose Acetate Isobutyrate (SAIB)	X
    Sucrose esters of fatty acids	E
    Sulphur Dioxide (see Sulphurous Acid)	P
    Sulphuric Acid	pH,Sm,X
    Sulphurous Acid (Sulphur Dioxide)	P,pH
    Sunset Yellow FCF	C
    T
    Talc	X
    Tannic Acid	St,X
    Tartaric Acid	pH,P
    Tartrazine	C
    Tertiary Butyl Hydroquinone (TBHQ)	A
    Tetrasodium Diphosphate (see Sodium Pyrophosphate Tetrabasic)	E,ES,pH,S,X
    Tetrasodium Pyrophosphate (see Sodium Pyrophosphate Tetrabasic)	E,ES,pH,S,X
    Thaumatin	Sw
    Titanium Dioxide	C
    Tocopherols	A
    Tragacanth Gum (Gum Tragacanth)	Ge
    Transglutaminase	Fe
    Triacetin (see Glyceryl Triacetate)	CE,X
    Tributyrin (see Glyceryl Tributyrate)	CE
    Tricalcium Phosphate (see Calcium Phosphate, Tribasic)	Ac,E,pH,S,X,Yf
    Triethyl Citrate	CE,W
    Trisodium Phosphate (see Sodium Phosphate, Tribasic)	E,ES,pH
    Trypsin	Fe
    Turmeric	C
    W
    Wood Smoke	P
    X
    Xanthan Gum	Ge
    Xanthophyll	C
    Xylanase	Fe
    Xylitol	Sw
    Z
    Zein	GP
    Zinc Sulphate	Yf