Vegetable Gums
Back Home Up Next

 

These ensure food consistency. Vegetable sources and are used to modify the texture of foods.

If you have had the appropriate tests for allergies or reactions to food additives you can find the corresponding numbers that are shown on the packaging to the names of the additives you have a problem with.

Also if you have been asked by your doctor to keep a diary of the foods you eat to find the cause to an allergic reaction you may refer to this chart for the names of the additives.

Or if you just simply wish to be aware of what you are eating you can refer to this chart.

 

400

Alginic acid

401

Sodium alginate

402

potassium alginate

403

Ammonium alginate

404

Calcium alginate

405

Propylene glycol alginate

406

Agar

407

Carrageenan

410

Locust bean gum

412

Guar gum

413

Tragacanth

414

Acacia

415

Xanthan gum

416

Karaya gum

440(a)

Pectin

461

Methylcellulose

464

Hydroxypropylmethyl cellulose

466

Sodium carboxymethyl cellulose

1450

Starch sodium octenylsuccinate

 

 

 Bulgarski Suomeksi Français Italiano Deutsch Español Svenska 

Send to Netmaster mail for questions or comments about this Website
Last updated 04/07/2001

Copyright ã 1999 - 2000 - 2001 by Eugenia Tesoro - All rights reserved