March 20, 2008
· Filed under additional chemicals 1100–1599 · Tagged additional chemicals description E1504 - Ethyl Acetate, Food Additives
1504 – Ethyl Acetate
Description: natural component of many fruits. It is commercially produced from acetic acid. Ethyl acetate is a flavour component as well as a solvent for flavours.
Products: Many products with fruit flavour.
Side effects: none known when used in foods.
Wikipedia
Ethyl acetate (systematically, ethyl ethanoate, commonly abbreviated EA) is the organic compound with the formula CH3CH2OC(O)CH3. This colorless liquid has a characteristic, not unpleasant smell (similar to pear drops) like certain glues or nail polish removers, in which it is used. As the ester derived from ethanol and acetic acid, thus commonly abbreviated EtOAc, it is manufactured on a large scale for use as a solvent.
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March 20, 2008
· Filed under additional chemicals 1100–1599 · Tagged additional chemicals description E1505 - Triethyl aceta, Food Additives
E1505 – Triethyl acetate
Description: part becomes alcohol in the body.
March 20, 2008
· Filed under additional chemicals 1100–1599 · Tagged additional chemicals description E1510 - Ethanol, Food Additives
E1510 – Ethanol
Description: alcohol.
Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless chemical compound, and is best known as the alcohol found in thermometers and alcoholic beverages. In common usage, it is often referred to simply as alcohol. It is a straight-chain alcohol and its molecular formula is variously represented as EtOH, CH3CH2OH, C2H5OH or as its empirical formula C2H6O (which it shares with dimethyl ether).
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March 20, 2008
· Filed under additional chemicals 1100–1599 · Tagged additional chemicals description E1517, E1518 - Glycerol acetates, Food Additives
E1517, E1518 – Glycerol acetates
Description: humectants and solvent derived from glycerol.
Used to coat fresh fruit in the US.
Products: Many products.
Side effects: None known when used in foods.
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March 19, 2008
· Filed under additional chemicals 1100–1599 · Tagged additional chemicals description E1520 Propylene glycol, Food Additives
E1520 Propylene glycol
Description: humectants, wetting agent, dispersing agent, petroleum based. Its glycerine like taste has made it popular for children’s medications and other elixirs.
Used in many topical creams and ointments, cosmetics, hair products and deodorants.
Has been linked with fatal heart attacks (when given intravenously), central nervous system depression and cosmetic or pharmaceutical contact dermatitis.
Wikipedia
Propylene glycol, known also by the systematic name propane-1,2-diol, is an organic compound (a diol alcohol), usually a tasteless, odorless, and colorless clear oily liquid that is hygroscopic and miscible with water, acetone, and chloroform.
Molecular formula – C3H8O2
March 19, 2008
· Filed under Unnumbered · Tagged Food Additives, Unnumbered chemicals description Albumin
Albumin
Description:
Wikipedia
Albumin (Latin: albus, white) refers generally to any protein with water solubility, which is moderately soluble in concentrated salt solutions, and experiences heat coagulation (protein denaturation). Substances containing albumin, such as egg white, are called albuminoids.
March 19, 2008
· Filed under Unnumbered · Tagged Food Additives, Unnumbered chemicals description Ambergris
Ambergris
Description: stemmed from whale.
Wikipedia
Ambergris (Ambra grisea, Ambre gris, ambergrease, or grey amber) is a solid, waxy, flammable substance of a dull gray or blackish color produced in the digestive system of sperm whales. Ambergris has a peculiar sweet, earthy odor (similar to isopropyl alcohol); though it has now been largely displaced by synthetics, the principal historical use of ambergris was as a fixative in perfumery.
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March 19, 2008
· Filed under Unnumbered · Tagged Food Additives, Unnumbered chemicals description Arachidonic acid
Arachidonic acid
Description: stemmed from liver, brain, animal origin gland or oil .
Wikipedia
Arachidonic acid (AA, sometimes ARA) is an omega-6 fatty acid 20:4(ω-6). It is the counterpart to the saturated arachidic acid found in peanut oil, (L. arachis – peanut.)
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March 19, 2008
· Filed under Unnumbered · Tagged Food Additives, Unnumbered chemicals description Aronia
Aronia
Description: stemmed from aronia arbutifolia.
Used as a taste expander in jelly, pudding, powdered desserts, yogurt, milk desserts, creams, homogenized cheeses, confectionery products, crispy cakes, fruit creams, ice creams and instant beverages.
Wikipedia
The chokeberries (Aronia) are two species of deciduous shrubs in the family Rosaceae, native to eastern North America and most commonly found in wet woods and swamps. The two species are readily distinguished by their fruit color, from which the common names derive. The leaves are alternate, simple, and oblanceolate with crenate margins and pinnate venation; in autumn the leaves turn a bold red color. Dark trichomes are present on the upper midrib surface. The flowers are small, with 5 petals and 5 sepals, and produced in corymbs of 10-25 together. Hypanthium is urn-shaped. The fruit is a small pome, with a very astringent, bitter flavor; it is eaten by birds (birds do not taste astringency and feed on them readily), which then disperse the seeds in their droppings. The name “chokeberry” comes from the astringency of the fruits which are inedible when raw.
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March 19, 2008
· Filed under Unnumbered · Tagged Food Additives, Unnumbered chemicals description Aspartic acid
Aspartic acid
Description: stemmed from aspartame.
Wikipedia
Aspartic acid (abbreviated as Asp or D; Asx or B represent either aspartic acid or asparagine) is an α-amino acid with the chemical formula HO2CCH(NH2)CH2CO2H. The carboxylate anion of aspartic acid is known as aspartate. The L-isomer of aspartate is one of the 20 proteinogenic amino acids, i.e., the building blocks of proteins. Its codons are GAU and GAC.
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