516 work See energy wormseed See epazote wort Aqueous extract of malt in brewing See beer WPC Whey protein concentrate wraplings See wuntun WTO World Trade Organization, web site http://www.wto.org/ wuntun (wonton) Chinese; small dough parcels containing meat, boiled or deep fried Also known as chiao-tzu or wraplings X XangoldTM Natural source esters of the carotenoids xanthophyll and lutein xanthaemia See carotinaemia xanthan gum Complex polymer made by bacterial fermentation; stable to wide range of pH and temperatures; used as thickening agent to form gels, increase viscosity in foods xanthelasma Yellow fatty plaques on the eyelids, due to hypercholesterolaemia xanthine A purine, intermediate in the metabolism of adenine and guanine to uric acid caffeine (in coffee and tea) is 1,3,7trimethylxanthine; theophylline (in tea) is 1,3-dimethylxanthine; theobromine (in cocoa) is 3,7-dimethylxanthine xanthoma Yellow skin lesion associated with disorders of lipid metabolism, and especially hypercholesterolaemia xanthophylls Hydroxylated carotenoids Occur in all green leaves together with chlorophyll and carotene, also present in egg yolk, cape gooseberry, etc Most have no vitamin a activity Include flavoxanthin (E-161a), lutein (161b), cryptoxanthin (E161c, is vitamin A precursor), rubixanthin (161e), rhodoxanthin (161f), canthaxanthin (161g) xanthoproteic reaction Test for proteins (actually for the aromatic rings of phenylalanine, tyrosine and tryptophan) Yellow colour on boiling with nitric acid, turns orange on adding ammonia xanthosis Yellowing of the skin associated with high blood concentrations of carotene XenicalTM See orlistat xenobiotic Substances foreign to the body, including drugs and some food additives xerophilic See osmophiles xerophthalmia Advanced vitamin a deficiency in which the epithelium of the cornea and conjunctiva of the eye deteriorates because of impairment of the tear glands, resulting in dryness then ulceration, leading to blindness 517 xerosis Abnormal dryness of conjunctiva, skin or mucous membranes xerostomia Dry mouth, a common side effect of a variety of drugs See also ptyalism X-ray diffraction Technique for determination of crystal structures (e.g of proteins) by analysis of the diffraction pattern of a beam of X-rays shone through the crystal xylanase Mixture of enzymes of fungal or bacterial origin that hydrolyse xylans: β-1,4-endoxylanase (EC 3.2.1.8) and β-dxylosidase (EC 3.2.1.32) Sometimes added to poultry and pig feed to increase the digestibility of cereal non-starch polysaccharides xylans Polysaccharides of xylose, not digested, part of nonstarch polysaccharide; a major component of hemicellulose xylitol A five-carbon sugar alcohol found in raspberries, endive, lettuce; 80–100% of the sweetness of sucrose; used in sugar-free hard sweets and gelatine gums Apart from being of low cariogenicity, xylitol is said to have an effect in suppressing the growth of some of the bacteria associated with dental caries (see toothfriendly sweets) xyloascorbic acid Term used for ascorbic acid (vitamin c) to distinguish from isoascorbic acid (see erythorbic acid), which is araboascorbic acid and has only slight vitamin C activity xyloglucan One of the hemicelluloses in plant cell walls, linking cellulose fibres A component of non-starch polysaccharide xylose Pentose (five-carbon) sugar found in plant tissues mainly as polysaccharides (xylans); 40% as sweet as sucrose Also known as wood sugar Mainly excreted unmetabolised, and used to test carbohydrate absorption xylulose Pentose (five-carbon) sugar occurring as a metabolic intermediate in the pentose phosphate pathway Y YAC Yeast artificial chromosome, a specialised cloning vector that can carry large DNA inserts YakultTM yogurt containing live Lactobacillus spp which are probiotics Originally Japanese name for yoghurt fermented with L casei yam Tubers of perennial climbing plants of a number of species of Dioscorea, D rotundala white yam, and D cayenensis, yellow or Guinea yam, water, trifoliate or Chinese yam A major food in parts of Africa and also the Far East In USA sweet potatoes (see potato, sweet) are sometimes called yam 518 Composition/100 g: (edible portion 86%) water 70 g, 494 kJ (118 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 27.9 g (0.5 g sugars), fibre 4.1 g, ash 0.8 g, Ca 17 mg, Fe 0.5 mg, Mg 21 mg, P 55 mg, K 816 mg, Na mg, Zn 0.2 mg, Cu 0.2 mg, Mn 0.4 mg, Se 0.7 µg, vitamin A µg RE (83 µg carotenoids), E 0.4 mg, K 2.6 mg, B1 0.11 mg, B2 0.03 mg, niacin 0.6 mg, B6 0.29 mg, folate 23 µg, pantothenate 0.3 mg, C 17 mg A 130 g serving is a source of vitamin B6, folate, a good source of Cu, Mn, a rich source of vitamin C yang See macrobiotic diet Yarmouth bloater See red herrings yautia See tannia yeast Unicellular organisms, sometimes grouped with the fungi; eukaryotic organisms with more complex subcellular organisation than bacteria Some types are of major importance in the food industry Saccharomyces cerevisiae and S carlsbergensis are used in brewing, wine-making and baking Yeasts such as Candida utilis (formerly Torula utilis) are grown on carbohydrate or hydrocarbon media as animal feed and potential human food, since they contain about 50% protein (dry weight) and are very rich in B vitamins Some yeasts are pathogenic (especially Candida spp., which cause thrush); many are used in biotechnology for production of hormones (see hormones, human) and other proteins yeast extract A preparation of the water-soluble fraction of autolysed brewers’ yeast, valuable both as a source of B vitamins and for its strong savoury flavour; used as a drink or a breadspread Composition/100 g: water 37 g, 661 kJ (158 kcal), protein 27.8 g, fat g, carbohydrate 11.8 g, fibre g, ash 23.4 g, Ca 86 mg, Fe 3.7 mg, Mg 180 mg, P 104 mg, K 2600 mg, Na 3600 mg, Zn 2.1 mg, Cu 0.3 mg, Se 18 µg, vitamin B1 9.7 mg, B2 14.3 mg, niacin 97 mg, B6 1.3 mg, folate 1010 µg, B12 0.5 µg A g serving is rich source of vitamin B1, B2, niacin, folate yeast fermentation, bottom Or deep fermentation; fermentation during the manufacture of beer with a yeast that sinks to the bottom of the tank Most beers are produced this way; ale, porter and stout being the principal beers produced by top fermentation YeastrelTM, YeatexTM See yeast extract yeheb A nut, fruit of Cordeauxia edulis, originally from the Horn of Africa yellow fats See spread, fat yerba dulce The leaves of the Paraguayan shrub, Stevia rebaudiana, the source of stevioside and rebaudioside yerba maté See maté Yersinia enterocolitica Food poisoning organism that invades intestinal epithelial cells Infective dose 106–107 organisms; onset 3–5 days; duration weeks; TX 4.1.3.1 519 TM Yestamin A variety of preparations of dried debittered brewers’ yeast (Saccharomyces spp.) used to enrich foods yield Weight of food after processing as a percentage of unprocessed material yin See macrobiotic diet ylang-ylang oil Aromatic oil from flowers of Philippine tree Cananga odorata used as a flavouring in soft drinks, confectionery and baked goods YN A synthetic phospholipid (ammonium phosphatide) developed by Cadbury to replace lecithin as an emulsifying agent in chocolate manufacture yogurt Milk (from a variety of animals but usually cows) coagulated and fermented with two types of bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus The two organisms are symbiotic; each produces compounds that promote the growth of the other Both act to precipitate and gel proteins; main flavour development is from the slower formation of dlactic acid by L bulgaricus, although S thermophilus has a greater capacity to metabolise lactose to l-lactate Stirred yogurt is prepared in bulk; set yogurt is fermented in the plastic containers in which it will be sold Strained (Greek style) yogurt is prepared by removing some of the whey by straining through a cloth or by centrifugation Drinking yogurt is a lowviscosity drink made by blending yogurt with fruit juice and sugar May be pasteurised, when most of the bacteria are destroyed, otherwise termed live yogurt Bioyogurts also contain Lactobacillus acidophilus (see milk, acidophilus) and Bifidobacterium bifidum, which are claimed to enhance the growth of beneficial bacteria in the intestine See also milk, fermented yolk index Index of freshness of an egg; ratio between height and diameter of yolk under defined conditions As the egg deteriorates, the yolk index decreases youngberry Cross between blackberry and dewberry yukwa Korean; snack food made by deep frying dried dough prepared by steeping waxy rice for 1–2 weeks yusho disease Caused by leakage of polychlorinated biphenyls which contaminated edible oil on the Japanese island of Kyushu in 1968 Z zabaglione (zabaione) Italian; frothy dessert made from egg yolks, sugar and wine (usually marsala) whisked over gentle heat until thick French sabayon is similar 520 ZAG Zinc α2 glycoprotein, secreted by various tumours; activates lipolysis and contributes to loss of adipose tissue in cachexia zampone Italian; pork sausage in which meat is stuffed into a boned pig’s trotter instead of casing zearalenone Trichothecene mycotoxin produced when cereals are infected with Fusarium spp zeaxanthin One of the carotenoid pigments in maize, egg yolk and Physalis (cape gooseberry); has no vitamin A activity; used as a colouring See also lutein zébrine Variety of aubergine with purple and white stripes zedoary root Root of the Indian plant Curcuma zedoaria, a member of the ginger family Used in the manufacture of flavours and bitters zeer Sudanese; earthenware vessel used for preparation of kawal zein A prolamin, the major protein of maize (Zea mays), very poor in lysine and tryptophan Z-enzyme Enzyme (β-1,3-glucosidase, EC 3.2.1.58) found associated with amylases, that hydrolyses the few β-1,3-links present in amylose Pure, crystalline β-amylase will convert only 70% of amylose to maltose; it requires the presence of the Z-enzyme for complete conversion ZeocarbTM An ion-exchange resin zest Outer skin of citrus fruits See flavedo zinc An essential mineral which forms the prosthetic group of a large number of enzymes, and the nuclear receptor proteins for steroid and thyroid hormones and vitamins a and d Deficiency results in hypogonadism and delayed puberty, small stature and mild anaemia; it occurs mainly in subtropical regions where a great deal of zinc is lost in sweat, and the diet is largely based on unleavened wholemeal bread, in which much of the zinc is unavailable because of the high content of phytic acid Intestinal absorption of zinc requires an (as yet unidentified) organic zinc binding ligand secreted in pancreatic juice Deficiency may also lead to functional vitamin A deficiency because of impaired synthesis of retinol binding protein zitoni See pasta zizanie See rice, wild zNoseTM A surface acoustic wave-based sensor that permits extremely rapid gas chromatography with very high sensitivity – an ‘electronic nose’ See also eNose 521 Zollinger–Ellison syndrome Excessive secretion of gastric acid due to high levels of circulating gastrin secreted by a pancreatic tumour zomotherapy Treatment of convalescents with raw meat or meat juice, long since discontinued zoopherin Obsolete name for vitamin b12 zooplankton See plankton zucchini Italian variety of marrow developed to be harvested when small American and Australian name for courgette Zucker rat A genetically obese strain of rat used in research z value See decimal reduction time zwieback German; twice-baked bread or rusk zwitterions An ionised molecule with both positive and negative charges, e.g the amino acids Zygosaccharomyces Yeasts that grow in high concentrations of sugar (osmophilic) that cause spoilage of honey, jams, and syrups zymase Obsolete name for the mixture of enzymes in yeast which is responsible for fermentation zymogens The inactive form in which some enzymes, especially the protein digestive enzymes, are secreted, being activated after secretion Also called proenzymes, or enzyme precursors zymotachygraph An instrument that measures the gas produced in a fermenting dough and the amount escaping from the dough, as an index of bread-making properties Appendix 525 Table Units of physical quantities and multiples and submultiples of units Physical quantity Unit Symbol Definition Amount of substance Electric charge Electric conductance Electric current Electric potential difference Electric resistance Electrical capacitance Energy mole coulomb siemens ampere volt ohm farad joule calorie newton hertz lux metre ångstrom lumen candela weber tesla kilogram radian watt pascal bar gray becquerel steradian degree Celsius mol C S A V Ω F J cal N Hz lx m Å lm cd Wb T kg rad W Pa bar Gy Bq sr °C kelvin second litre (cubic decimeter) K s L or (dm3) SI base unit sA A V−1 SI base unit J A−1 s−1 V A−1 A s V−1 m2 kg s−2 4.186 J J m−1 s−1 cd sr m−2 SI base unit 10−10 m cd sr SI base unit Vs V s m−2 SI base unit SI base unit J s−1 N m−2 105 Pa J kg−1 s−1 SI base unit thermodynamic temperature −273.15 K SI base unit SI base unit 10−3 m3 Force Frequency Illuminance Length Luminous flux Luminous intensity Magnetic flux Magnetic flux density Mass Plane angle Power Pressure Radiation dose absorbed Radioactivity Solid angle Temperature Temperature (thermodynamic) Time Volume multiple prefix symbol submultiple prefix symbol 101 102 103 106 109 1012 1015 1018 1021 deca hecta kilo mega giga tera peta exa zetta da h k M G T P E Z 10−1 10−2 10−3 10−6 10−9 10−12 10−15 10−18 10−21 deci centi milli micro nano pico femto atto zepto d c m µ n p f a z 526 Table Labelling reference values for foods USA: reference daily intake Vitamin A, µg Vitamin D, µg Vitamin E, mg Vitamin C, mg Thiamin, mg Riboflavin, mg Niacin, mg Vitamin B6, mg Folate, µg Vitamin B12, µg Biotin, µg Pantothenic acid, mg Calcium, mg Copper, mg Iodine, µg Iron, mga Magnesium, mg Phosphorus, mg Selenium, µg Zinc, mg a European Union: proposed by Scientific Committee for Food, 1993 European Union: required by EU Directive 1500 10 30 60 1.5 1.7 20 2.0 400 6.0 300 10 1000 2.0 150 18 400 1000 – 15 500 – 30 0.8 1.3 15 1.3 140 1.0 – – 550 0.8 100 7, 14 – – 40 7.5 800 10 60 1.4 1.6 18 2.0 200 1.0 150 800 – 150 14 300 800 – 15 The Scientific Committee for Food proposed separate figures for iron for women (14 mg) and men (7 mg) 770 900 15 16 90 90 60 75 90 90 90 90 1.4 1.4 0.9 1.0 1.1 1.1 1.1 1.1 1.4 1.6 0.9 1.0 1.1 1.1 1.1 1.1 0.9 1.3 1.3 1.3 1.3 1.3 18 17 12 14 14 14 14 14 12 16 16 16 16 16 1.9 2.0 1.0 1.2 1.3 1.3 1.5 1.5 1.0 1.3 1.3 1.3 1.7 1.7 600 500 300 400 400 400 400 400 300 400 400 400 400 400 65 80 150 200 2.6 2.8 1.8 2.4 2.4 2.4 2.4 2.4 1.8 2.4 2.4 2.4 2.4 2.4 0.4 0.5 0.9 1.2 85 120 45 65 75 75 75 75 45 75 90 90 90 90 40 50 15 25 1000 1000 700 350 27 700 310 1300 1250 240 1300 1250 360 15 1000 700 310 18 1000 700 320 18 1200 700 320 1200 700 320 11 12 8 8 11 11 11 11 11 3 Cr µg 40 55 55 55 55 55 40 55 55 55 55 55 120 150 150 150 150 150 120 150 150 150 150 150 21 24 25 25 20 20 25 35 35 35 30 30 15 110 0.2 20 130 5.5 20 90 11 30 90 15 Se I µg µg 1000 60 220 30 1300 70 290 45 700 890 900 900 900 900 700 890 900 900 900 900 200 220 340 440 Mg Fe Zn Cu mg mg mg µg 100 30 – 275 75 11 460 80 500 130 10 P mg 1300 1250 240 1300 1250 410 11 1000 700 400 1000 700 420 1200 700 420 1200 700 420 210 270 500 800 folate Vit B12 Vit C Ca µg µg mg mg 2.0 2.6 1.6 1.6 1.8 1.8 1.8 1.8 1.9 2.2 2.3 2.3 2.3 2.3 – 0.6 1.2 1.5 50 50 34 43 45 45 45 45 34 43 45 45 45 45 17 22 Mn Mo mg µg Figures for infants under 12 months are Adequate Intakes (AI), based on the observed mean intake of infants fed principally on breast milk; for nutrients other than vitamin K figures are RDA, based on estimated average requirement + SD; figures for vitamin K are AI, based on observed average intakes Figures for calcium, chromium, manganese are AI 5 11 15 15 15 15 15 0.9 1.2 1.2 1.2 1.2 1.2 0.1 0.3 0.5 0.6 Pregnant Lactating 5 5 10 15 60 75 120 120 120 120 600 700 700 700 700 700 11 15 15 15 15 15 0.3 0.4 0.5 0.6 Females 9–13 years 14–18 years 19–30 years 31–50 years 51–70 years >70 years 5 5 10 15 0.2 0.3 0.5 0.5 600 900 900 900 900 900 2.0 2.5 30 55 Males 9–13 years 14–18 years 19–30 years 31–50 years 51–70 years >70 years 400 500 300 400 0–6 months 7–12 months 1–3 years 4–8 years 5 5 Vit A Vit D Vit E Vit K Vit B1 Vit B2 niacin Vit B6 µg µg mg µg mg mg mg mg Age Table US/Canadian recommended dietary allowances and acceptable intakes, 1997–2001 527 15 15 20 29 44 55 56 42 46 47 57 63 6–12 months 1–3 years 4–6 years 7–10 years Males 11–14 years 15–17 years 18+ years Females 11–14 years 15–17 years 18+ years Pregnant Lactating 700 950 600 600 600 600 700 700 350 400 400 500 vit A µg 1.0 1.1 0.9 0.9 0.9 1.0 1.2 1.1 0.3 0.5 0.7 0.8 vit B1 mg 1.6 1.7 1.2 1.3 1.3 1.4 1.6 1.6 0.4 0.8 1.0 1.2 vit B2 mg 14 16 14 14 14 15 18 18 11 13 niacin mg *8 mg iron post-menopausally; supplements required in latter half of pregnancy Protein g Age Table EU population reference intakes of nutrients, 1993 1.3 1.4 1.1 1.1 1.1 1.3 1.5 1.5 0.4 0.7 0.9 1.1 vit B6 mg 400 350 180 200 200 180 200 200 50 100 130 150 folate µg 1.6 1.9 1.3 1.4 1.4 1.3 1.4 1.4 0.5 0.7 0.9 1.0 vit B12 µg 55 70 35 40 45 35 40 45 20 25 25 30 vit C mg 700 1200 800 800 700 1000 1000 700 400 400 450 550 Ca mg 550 950 625 625 550 775 775 550 300 300 350 450 P mg * 16 18 17 16* 10 13 4 Fe mg 12 7 9 9.5 4 Zn mg 1.1 1.4 0.8 1.0 1.1 0.8 1.0 1.1 0.3 0.4 0.6 0.7 Cu mg 55 70 35 45 55 35 45 55 10 15 25 Se µg 130 160 120 130 130 120 130 130 50 70 90 100 I µg 528 1.1 1.1 1.1 1.1 +0.3 +0.5 0.7 0.8 0.8 0.8 +0.1 +0.1 Females 11–14 years 15–18 years 19–50 years 50+ years Pregnant Lactating 1.2 1.3 1.3 1.3 0.9 1.1 1.0 0.9 Males 11–14 years 15–18 years 19–50 years 50+ years 0.4 0.4 0.4 0.4 0.6 0.8 1.0 vit B2 mg 0.2 0.2 0.2 0.3 0.5 0.7 0.7 vit B1 mg 0–3 months 4–6 months 7–9 months 10–12 months 1–3 years 4–6 years 7–10 years Age +2 12 14 13 12 15 18 17 16 3 11 12 niacin mg 1.0 1.2 1.2 1.2 1.2 1.5 1.4 1.4 0.2 0.2 0.3 0.4 0.7 0.9 1.0 Vit B6 mg Table UK reference nutrient intakes, 1991 +0.5 1.2 1.5 1.5 1.5 1.2 1.5 1.5 1.5 0.3 0.3 0.4 0.4 0.5 0.8 1.0 Vit B12 µg +100 +60 200 200 200 200 200 200 200 200 50 50 50 50 70 100 150 folate µg +10 +30 35 40 40 40 35 40 40 40 25 25 25 25 30 30 30 vit C mg +100 +350 600 600 600 600 600 700 700 700 350 350 350 350 400 500 500 vit A µg 10 10 10 10 8.5 8.5 7 vit D µg +550 800 800 700 700 1000 1000 700 700 525 525 525 525 350 450 550 Ca mg +440 625 6254 550 550 775 775 550 550 400 400 400 400 270 350 450 P mg +50 280 300 270 270 280 300 300 300 55 60 75 80 85 120 200 Mg mg 1600 1600 1600 1600 1600 1600 1600 1600 210 280 320 350 500 700 1200 Na mg 14.8 14.8 14.8 8.7 11.3 11.3 8.7 8.7 1.7 4.3 7.8 7.8 6.9 6.1 8.7 Fe mg +6.0 9.0 7.0 7.0 7.0 9.0 9.5 9.5 9.5 4.0 4.0 5.0 5.0 5.0 6.5 7.0 Zn mg +0.3 0.8 1.0 1.2 1.2 0.8 1.0 1.2 1.2 0.2 0.3 0.3 0.3 0.4 0.6 0.7 Cu mg +15 45 60 60 60 45 70 75 75 10 13 10 10 15 20 30 Se µg 130 140 140 140 130 140 140 140 50 60 60 60 70 100 110 I µg 529 Vit A µg 375 400 400 450 500 600 600 600 600 600 600 600 600 800 850 Age 0–6 months 7–12 months 1–3 years 4–6 years 7–9 years Males 10–18 years 19–50 years 50–65 years >65 years Female 10–18 years 19–50 years 50–65 years >65 years Pregnant Lactating 5 5 10 15 5 10 15 5 5 Vit D µg 55 55 35–55 55 55 55 35–55 65 65 65 10 15 20 25 Vit K µg 1.4 1.5 1.1 1.1 1.1 1.1 1.2 1.2 1.2 1.2 0.2 0.3 0.5 0.6 0.9 Vit B1 mg 1.4 1.6 1.0 1.1 1.1 1.1 1.3 1.3 1.3 1.3 0.3 0.4 0.5 0.6 0.9 Vit B2 mg Table Recommended nutrient intakes for vitamins, FAO 2001 18 17 16 14 14 14 16 16 16 16 12 niacin mg 1.9 2.0 1.2 1.3 1.5 1.5 1.3 1.3 1.7 1.7 0.1 0.3 0.5 0.6 1.0 Vit B6 mg 600 500 400 400 400 400 400 400 400 400 80 80 160 200 300 folate µg 2.6 2.8 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 0.4 0.5 0.9 1.2 1.8 Vit B12 µg 55 70 40 45 45 45 40 45 45 45 25 30 30 30 35 Vit C mg 6.0 7.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 1.7 1.8 2.0 3.0 4.0 panto mg 30 35 25 30 30 30 30 30 30 30 12 20 biotin µg 530 531 Table Food additives permitted in the EU Colours Yellow and orange colours E100 Curcumin E101 (i) Riboflavin, (ii) Riboflavin-5′-phosphate (vitamin B2) E102 Tartrazine (= FD&C Yellow no 5) E104 Quinoline yellow E110 Sunset Yellow FCF; Orange Yellow S (= FD&C Yellow no 6) Red colours E120 E122 E123 E124 E127 E128 E129 Cochineal; Carminic acid; Carmines Azorubine; Carmoisine Amaranth Ponceau 4R; Cochineal Red A Erythrosine (= FD&C Red no 3) Red 2G Allura Red AC (= FD&C Red no 40) Blue colours E131 Patent Blue V E132 lndigotine; Indigo Carmine (= FD&C Blue no 2) E133 Brilliant Blue FCF (= FD&C Blue no 1) Green colours E140 Chlorophylls and chlorophyllins (the natural green colour of leaves) E141 Copper complexes of chlorophyll and chlorophyllins E142 Green S Brown and black colours E150a Plain caramel E150b Caustic sulphite caramel E150c Ammonia caramel E150d Sulphite ammonia caramel E151 Brilliant Black BN; Black PN E153 Vegetable carbon E154 Brown FK E155 Brown HT Derivatives of carotene E160a Carotenes E160b Annatto; Bixin; Norbixin E160c Paprika extract; Capsanthian; Capsorubin E160d Lycopene E160e Beta-apo-8′-carotenal (C30) E160f Ethyl ester of beta-apo-8′-carotenoic acid (C30) Other plant colours E161b Lutein E161g Canthaxanthin E162 Beetroot Red; Betanin E163 Anthocyanins Other compounds used as colours E170 Calcium carbonate E171 Titanium dioxide E172 Iron oxides and hydroxides E173 Aluminium 532 Table (continued) E174 E175 E180 Silver Gold Litholrubine BK Preservatives Sorbic acid and its salts E200 Sorbic acid E202 Potassium sorbate E203 Calcium sorbate Benzoic acid and its salts E210 Benzoic acid E211 Sodium benzoate E212 Potassium benzoate E213 Calcium benzoate E214 Ethyl p-hydroxybenzoate E215 Sodium ethyl p-hydroxybenzoate E216 Propyl p-hydroxybenzoate E217 Sodium propyl p-hydroxybenzoate E218 Methyl p-hydroxybenzoate E219 Sodium methyl p-hydroxybenzoate Sulphur dioxide and its salts E220 Sulphur dioxide E221 Sodium sulphite E222 Sodium hydrogen sulphite E223 Sodium metabisulphite E224 Potassium metabisulphite E226 Calcium sulphite E227 Calcium hydrogen sulphite E228 Potassium hydrogen sulphite Biphenyl and its derivatives E230 Biphenyl; diphenyl (for surface treatment of citrus fruits) E231 Orthophenyl phenol (for surface treatment of citrus fruits) E232 Sodium orthophenyl phenol (sodium biphenyl-2-yl oxide) Other preservatives E234 Nisin E235 Natamycin (NATA, for surface treatment of cheeses and dried cured sausages) E239 Hexamethylene tetramine (hexamine) E242 Dimethyl dicarbonate E1105 Lysozyme (an antibacterial enzyme found in tears) Pickling salts E249 Potassium nitrite E250 Sodium nitrite E251 Sodium nitrate E252 Potassium nitrate (saltpetre) Acids and their salts E280 Propionic acid E281 Sodium propionate E282 Calcium propionate 533 Table (continued) E283 E284 E285 Potassium propionate Boric acid Sodium tetraborate; borax Antioxidants Vitamin C E300 Ascorbic acid E301 Sodium ascorbate E302 Calcium ascorbate E304 Fatty acid esters of ascorbic acid (a lipid-soluble derivative of the vitamin) Vitamin E E306 E307 E308 E309 Tocopherols (natural source, mixed isomers) Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Other antioxidants E310 Propyl gallate E311 Octyl gallate E312 Dodecyl gallate E315 Erythorbic acid (the d-isomer of vitamin C, little vitamin activity) E316 Sodium erythorbate E320 Butylated hydroxyanisole (BHA) E321 Butylated hydroxytoluene (BHT) Sweeteners Sugar alcohols used as bulk sweeteners E420 (i) Sorbitol, (ii) Sorbitol syrup E421 Mannitol E953 lsomalt E965 (i) Maltitol, (ii) Maltitol syrup E966 Lactitol E967 Xylitol Intense (synthetic) sweeteners E950 Acesulfame K E951 Aspartame E952 Cyclamic acid and its Na and Ca salts E954 Saccharin and its Na, K and Ca salts E957 Thaumatin E959 Neohesperidine DC Emulsifiers, stabilisers, thickeners and gelling agents E322 Lecithins (found especially in egg yolk and soya bean) Alginates E400 E401 E402 E403 E404 E405 Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propane-1,2-diol alginate 534 Table (continued) Plant gums (soluble fibre) E406 Agar E407 Carrageenan E407a Processed eucheuma seaweed E410 Locust bean gum; carob gum E412 Guar gum E413 Tragacanth E414 Acacia gum; gum arabic E415 Xanthan gum E416 Karaya gum E417 Tara gum E418 Gellan gum E425 Konjac Polysorbates E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20 E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80 E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40 E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60 E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65 Cellulose derivatives E460 Cellulose E461 Methyl cellulose E463 Hydroxypropyl cellulose E464 Hydroxypropyl methyl cellulose E465 Ethyl methyl cellulose E466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose E468 Cross-linked sodium carboxy methyl cellulose E469 Enzymatically hydrolysed carboxy methyl cellulose Fatty acid derivatives and modified fats E470a Sodium, potassium and calcium salts of fatty acids E470b Magnesium salts of fatty acids E471 Mono- and diglycerides of fatty acids E472a Acetic acid esters of mono- and diglycerides of fatty acids E472b Lactic acid esters of mono- and diglycerides of fatty acids E472c Citric acid esters of mono- and diglycerides of fatty acids E472d Tartaric acid esters of mono- and diglycerides of fatty acids E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids E473 Sucrose esters of fatty acids E474 Sucroglycerides E475 Polyglycerol esters of fatty acids E476 Polyglycerol polyricinoleate E477 Propane-1,2-diol esters of fatty acids E479b Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids E481 Sodium stearoyl-2-lactylate E482 Calcium stearoyl-2-lactylate E483 Stearyl tartrate 535 Table (continued) E491 E492 E493 E494 E495 Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Other compounds E440 Pectins (found naturally in fruit, especially apples) E442 Ammonium phosphatides E444 Sucrose acetate isobutyrate E445 Glycerol esters of wood rosins E1103 Invertase Other additives Acid, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, emulsifying salts, firming agents, flavour enhancers, flour treatment agents, foaming agents, glazing agents, humectants, modified starches, packaging gases, propellants, raising agents and sequestrants Acidity regulators Carbon dioxide and carbonates E170 Calcium carbonates E290 Carbon dioxide E500 Sodium carbonates E501 Potassium carbonates E503 Ammonium carbonates E504 Magnesium carbonates Acetic acid and its salts E260 Acetic acid (vinegar is dilute acetic acid) E261 Potassium acetate E262 Sodium acetate E263 Calcium acetate Lactic acid and its salts E270 Lactic acid (the acid of sour milk) E325 Sodium lactate E326 Potassium lactate E327 Calcium lactate Citric acid and its salts E330 Citric acid E331 Sodium citrates E332 Potassium citrates E333 Calcium citrates E380 Triammonium citrate Tartaric acid and its salts E334 Tartaric acid (l-(+)) E335 Sodium tartrates E336 Potassium tartrates (cream of tartar) E337 Sodium potassium tartrate E353 Metatartaric acid E354 Calcium tartrate 536 Table (continued) Phosphoric acid and its salts E338 Phosphoric acid E339 Sodium phosphates E340 Potassium phosphates E341 Calcium phosphates E343 Magnesium phosphates E450 Diphosphates E451 Triphosphates E452 Polyphosphates E541 Sodium aluminium phosphate Malic acid and its salts E296 Malic acid E350 Sodium malates E351 Potassium malate E352 Calcium malates Adipic acid and its salts E355 Adipic acid E356 Sodium adipate E357 Potassium adipate Hydrochloric acid and its salts E507 Hydrochloric acid E508 Potassium chloride E509 Calcium chloride E511 Magnesium chloride E512 Stannous chloride Sulphuric acid and its salts E513 Sulphuric acid E514 Sodium sulphates E515 Potassium sulphates E516 Calcium sulphate E517 Ammonium sulphate E520 Aluminium sulphate E521 Aluminium sodium sulphate E522 Aluminium potassium sulphate E523 Aluminium ammonium sulphate Other acids and their salts E297 Fumaric acid E363 Succinic acid E385 Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA Alkalis E524 E525 E526 E527 E528 E529 E530 Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide 537 Table (continued) Other salts E535 Sodium ferrocyanide E536 Potassium ferrocyanide E538 Calcium ferrocyanide Compounds used as anticaking agents and other uses E422 Glycerol (used as a humectant, also for its sweetness) E431 Polyoxyethylene (40) stearate E459 Beta-cyclodextrin Silicon salts E551 Silicon dioxide E 552 Calcium silicate E553a (i) Magnesium silicate, (ii) Magnesium trisilicate E553b Talc E554 Sodium aluminium silicate E555 Potassium aluminium silicate E556 Aluminium calcium silicate Other compounds E558 Bentonite E559 Aluminium silicate; kaolin E570 Fatty acids E574 Gluconic acid E575 Glucono delta-lactone E576 Sodium gluconate E577 Potassium gluconate E578 Calcium gluconate E579 Ferrous gluconate E585 Ferrous lactate Compounds used as flavour enhancers Amino acids E620 Glutamic acid E621 Monosodium glutamate E622 Monopotassium glutamate E623 Calcium diglutamate E624 Monoammonium glutamate E625 Magnesium diglutamate E640 Glycine and its sodium salt Nucleotides E626 Guanylic acid E627 Disodium guanylate E628 Dipotassium guanylate E629 Calcium guanylate E630 lnosinic acid E631 Disodium inosinate E632 Dipotassium inosinate E633 Calcium inosinate E634 Calcium 5′-ribonucleotides E635 Disodium 5′-ribonucleotides 538 Table (continued) Other compounds E650 Zinc acetate Compounds used as glazing agents E900 Dimethylpolysiloxane E901 Beeswax, white and yellow E902 Candelilla wax E903 Carnauba wax E904 Shellac E905 Microcrystalline wax E912 Montan acid esters (for surface treatment of citrus fruits) E914 Oxidised polyethylene wax Compounds used to treat flour E920 l-Cysteine (an amino acid) E927b Carbamide Propellant gases E938 Argon E939 Helium E941 Nitrogen E942 Nitrous oxide E943a Butane E943b Iso-butane E944 Propane E948 Oxygen E949 Hydrogen Modified starches (used as thickening and gelling agents) E1404 Oxidised starch E1410 Monostarch phosphate E1412 Distarch phosphate E1413 Phosphated distarch phosphate E1414 Acetylated distarch phosphate E1420 Acetylated starch E1422 Acetylated distarch adipate E1440 Hydroxyl propyl starch E1442 Hydroxy propyl distarch phosphate E1450 Starch sodium octanoyl succinate E1451 Acetylated oxidised starch Miscellaneous compounds E999 Quillaia extract E1200 Polydextrose E1201 Polyvinylpyrrolidone E1202 Polyvinylpolypyrrolidone E1505 Triethyl citrate E1518 Glyceryl triacetate; triacetin E1520 Propan-1,2-diol; propylene glycol 539 Table Fatty acid nomenclature Trivial name Systematic name Shorthand code Acetic Propionic Butyric Caproic Caprylic Capric Lauric Myristic Palmitic Stearic Arachidic Behenic Lignoceric ethanoic propanoic butanoic hexanoic octanoic decanoic dodecanoic tetradecanoic hexadecanoic octadecanoic eicosanoic docosanoic tetracosanoic C2:0 C3:0 C4:0 C6:0 C8:0 C10:0 C12:0 C14:0 C16:0 C18:0 C20:0 C22:0 C24:0 Palmitoleic Oleic Elaidic Vaccenic Petroselinic Gadoleic Erucic Brassidic Cetoleic Nervonic 9-hexadecenoic 9-octadecenoic trans-9-octadecenoic 11-octadecenoic 6-octadecenoic 9-eicosaenoic 13-docosenoic trans-13-docosenoic 11-docosenoic 15-tetracosenoic C16:1 ω7 C18:1 ω9 trans-C18:1 ω9 C18:1 ω7 C18:1 ω6 C20:1 ω9 C22:1 ω9 trans-C22:1 ω9 C22:1 ω11 C24:1 ω9 α-Linolenic Parinaric Eicosapentaenoic (timnodonic) Docosapentaenoic (clupanodonic) Docosahexaenoic (cervonic) Linoleic γ-Linolenic α-Eleostearic 9,12,15-octadecatrienoic 9,11,13,15-octadecatetraenoic 5,8,11,14,17-eicosapentaenoic C18:3 ω3 C18:4 ω3 C20:5 ω3 7,10,13,16,19-docosapentaenoic C22:5 ω3 4,7,10,13,16,19-docosahexaenoic C22:6 ω3 9,12-octadecadienoic 6,9,12-octadecatrienoic 9,11 trans, 13, trans-octadecatrienoic 8,11,14-eicosatrienoic 5,8,11,14-eicosatetraenoic 7,10,13,16-docosatetraenoic C18:2 ω6 C18:3 ω6 trans-C18:3 ω6 C20:3 ω6 C20:4 ω6 C22:4 ω6 4,7,10,13,16-docosapentaenoic 5,8,11-eicosatrienoic C22:5 ω6 C20:3 ω9 Dihomo-γ-linolenic Arachidonic Docosatetraenoic (adrenic) Docosapentaenoic Mead ... Nervonic 9-hexadecenoic 9-octadecenoic trans-9-octadecenoic 11-octadecenoic 6-octadecenoic 9-eicosaenoic 13-docosenoic trans-13-docosenoic 11-docosenoic 15-tetracosenoic C16:1 ω7 C18:1 ω9 trans-C18:1... acid esters of mono- and diglycerides of fatty acids E472d Tartaric acid esters of mono- and diglycerides of fatty acids E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of... 9,11,13,15-octadecatetraenoic 5,8,11,14,17-eicosapentaenoic C18:3 ω3 C18:4 ω3 C20:5 ω3 7,10,13,16,19-docosapentaenoic C22:5 ω3 4,7,10,13,16,19-docosahexaenoic C22:6 ω3 9,12-octadecadienoic 6,9,12-octadecatrienoic