Food additives blog

PROOF FOOD ADDITIVES LINKED TO HYPERACTIVITY IN CHILDREN

Additiver — Thu, 20 Mar 2008 11:08:35 +0000

Insecticons Food Additives Song

Additiver — Thu, 20 Mar 2008 11:05:17 +0000

Descriptions: The Animaniacs Additives song, starring the Insecticons from G1 Transformers!

Children test tubes, nasty food additives

Additiver — Thu, 20 Mar 2008 11:01:35 +0000

Description: Children are now “walking test tubes” due to dozens of nasty food additives and colorings. -Causing serious bad physical and emotional problems. See the startling improvement in these school kids in just two weeks when food colorings and additives were removed!

E1440 – Hydroxypropylstarch

Additiver — Thu, 20 Mar 2008 09:52:19 +0000

E1440 – Hydroxypropylstarch

Description: Thickening agent. Prepared by treating starch with propyleneoxide. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products.

Products: Many food products.

Side effects: It may slow down the degradation of food in the intestine.

E1441- Hydoxypropyl di-starch glycerol

Additiver — Thu, 20 Mar 2008 09:47:49 +0000

E1441- Hydoxypropyl di-starch glycerol

Description: Thickening agent. Prepared by treating starch with propyleneoxide, epichlorhydrine and glycerol. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and is more stable after cooling.

Products: Many food products

Side effects: It may cause diarrhoea.

E1442 – Hydroxypropyl di-starch phosphate

Additiver — Thu, 20 Mar 2008 09:42:34 +0000

E1442 – Hydroxypropyl di-starch phosphate

Description: Thickening agent. Prepared by treating starch with propyleneoxide and phosphoric acid. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and has very good freeze-thaw properties.

Products: Many food products

Side effects: It may slow down the degradation of food in the intestine

E1450 – Starch sodium octenyl succinate

Additiver — Thu, 20 Mar 2008 09:38:10 +0000

E1450 – Starch sodium octenyl succinate

Description: Prepared by treating starch with octenylsuccinate. Thickening agent.

Products: Hardly used

Side effects: None known

1501 – Benzylated hydrocarbons

Additiver — Thu, 20 Mar 2008 09:32:49 +0000

1501 – Benzylated hydrocarbons

Description:Natural compounds, which constitute part of the flavour and fragrance of many plant species. They are commercially produced by chemical synthesis. Flavourings and fragrances.

Products: Many products; these compounds are also used in cosmetics and pharmaceuticals.

Side effects: None known when used in foods. Skin problems may occur when used in cosmetics.

1501(i): Benzyl alcohol
1501(ii): Benzyl acetate
1501(iii): Benzyl benzoate

1502 – Butane 1,3-diol

Additiver — Thu, 20 Mar 2008 09:28:38 +0000

1502 – Butane 1,3-diol

Description: It is commercially produced by chemical synthesis. Solvent for flavours.

Products: Tobacco products.

Side effects: None known when used in foods.

Wikipedia

1,3-Butanediol is an organic chemical. It is commonly used as a solvent for food flavouring agents and is a co-monomer used in certain polyurethane and polyester resins. In biology, 1,3-butanediol is used as a hypoglycaemic agent.

E1503 – Castor Oil

Additiver — Thu, 20 Mar 2008 09:23:48 +0000

1503 – Castor Oil

Description: Natural oil extracted from the seeds of Ricinus communis (castor bean) . Castor oil is a flavour component as well as a solvent for flavours.

Products: Flavoured sugar, lip products, etc.

Side effects: None known when used in foods.

Wikipedia

Castor oil is a vegetable oil obtained from the castor bean (technically castor seed as the castor plant, Ricinus communis, is not a member of the bean family). Castor oil (CAS number 8001-79-4) is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg·m^-3. It is a triglyceride in which approximately ninety percent of fatty acid chains are ricinoleic acid. Oleic and linoleic acids are the other significant components.