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Ingredient Definitions |
I have tried to be as accurate as possible while creating this list. However, if you notice any mistakes or if what you are looking for is missing from this list, then please contact me.
Click here for a list of food ingredients.
I would like to note that some substances in this list (even those marked as vegan) can be undesirable for use because of associated health problems.
(A) = Animal ingredient
(V) = Vegan ingredient (synthetic, vegetable or
plant/mineral-derived)
(B) = Ingredient exists in both animal and vegan
versions
A B C D E F G H I K L M N O P Q R S T U V W X E Numbers
A
Acesulfame/Acesulfame
Potassium/Acesulfame K/Ace K (V):
an artificial sweetener. Also sold commercially as Sunette or Sweet One.
It has no nutritional value or calories. Might increase cancer risk in humans.
Acetate (B):
Vitamin A
Actinidin (V):
enzyme derived from kiwi fruit used in the food industry.
Adrenaline (B): comes
from the adrenal glands of hogs, cattle and sheep
Agar-agar (agar) (V):
extracted from seaweeds
Albumen/Albumin (B): a
group of simple proteins composed of nitrogen, carbon, hydrogen, oxygen, and
sulfur that are soluble in water. Albumen is usually derived from eggwhites (ovalbumin),
but can also be found in plasma (serum albumin), milk (lactalbumin) and
vegetables and fruits.
Allantoin (B): can be
extracted from urea (from the urine of most animals, including humans) or from
herbs such as comfrey or uva ursi
Aloe Vera (V): A
compound expressed from the leaf of the aloe plant.
Alpha hydroxy acids (B): naturally-occurring
chemicals derived from fruit or milk
Ambergris (A): morbid
concretion obtained from the intestine of the sperm whale
Amino acids (B):
'building blocks' of proteins
Amniotic fluid (A):
fluid surrounding the fetus within the placenta
Amylase (B):
enzyme derived from either animal (usually porcine pancreas), fungal, bacterial
or plant source (barley malt).
Anchovy (A): small
fish of the herring family
Angora (A): fiber
obtained from angora rabbits
Annatto (V): a vegetable dye from a tropical
tree
Anthocyanins (V): water-soluble plant pigments
Arachidonic acid (A):
liquid unsaturated fatty acid that can be found in the liver, brain, glands, and
fat of animals
Artificial (B):
product is made by humans from natural ingredients. Like
synthetic products, it would not exist without human
intervention.
Ascorbic Acid (V):
a water-soluble vitamin found in vegetables and fruits or made synthetically
Aspartame (V):
an artificial sweetener known as NutraSweet prepared from aspartic acid
and phenylalanine (vegan according to the NutraSweet Company)
Aspartic Acid (B):
Aminosuccinate acid. An amino acid occurring in animals and plants. Usually
synthesized from glutamate for commercial purposes.
Aspic (A): savory
jelly derived from meat and fish
Astrakhan (A): skin of
still born or very young lambs from a breed originating in Astrakhan, Russia
B
Bee pollen (A):
microsporic grains in seed plants gathered by bees then collected from the legs
of bees
Beeswax (B): wax
usually obtained from melting honeycomb with boiling water, straining it, and cooling
it. Can be manufactured synthetically
Beet Sugar (V):
sugar derived from sugar
beets
Bone/Bonemeal (A): animal bone
Bone char(coal)/Boneblack (A): animal
bone ash. Black residue from bones calcined in closed vessels. Used especially
as a pigment or as a decolorizing absorbent in sugar manufacturing.
Bone phosphate (A): manufactured from animal
bones
Brawn (A): boiled
meat, ears and tongue of pig
Bristle (A): stiff
animal hair, usually from pigs
Bromelain (V):
enzyme derived from the fruit, stem and leaves of the pineapple plant
C
Calcium Carbonate (B): tasteless, odorless powder
that occurs naturally in marble, limestone, coral, eggshells, pearls or oyster shells
Calcium Lactate (B): the
calcium salt of Lactic Acid
Calcium Phosphate (B):
(Monobasic, Dibasic and Tribasic) a mineral salt found in
rocks and bones. Used as an anti-caking agent in cosmetics and food, mineral
supplement, abrasive in toothpaste and jelling agent. Also known as calcium rock
Calcium Stearate (B): mineral calcium with
stearic acid.
Calcium stearoyl-2-lactylate (B):
the calcium salt of the stearic acid ester of lactyl lactate
Candelilla wax (V): a
vegetable wax obtained from candelilla plants
Cane Sugar (B):
sugar obtained from sugarcane. In some countries (like the
U.S.), cane sugar is often processed through boneblack
Capiz (A): shell
Caramel (B):
used as a coloring. It is manufactured by heating carbohydrates with or without
acids or alkalis. Possible carbohydrates used are corn, beet sugar, cane sugar,
wheat or potatoes. The great majority of caramel is derived from corn and will
be vegan. However, some caramel is derived from cane sugar
and not necessarily vegan
Carbamide (B): Urea
Carbon Black (B):
Vegetable Carbon
Carbonic Acid (V):
a weak acid formed when carbon dioxide combines with water.
Carmine/Carminic acid (A):
Cochineal
Carnauba wax (V): wax
obtained from the leaves of the carnauba palm
Carrageenan (V): extracted from various
red algae and especially Irish Moss
Casein (A): milk
protein
Cashmere (A): fine
wool from the cashmere goat and wild goat of Tibet
Castor/Castoreum (A): Obtained
from the anal scent gland of the beaver
Castor oil (V): A vegetable oil expressed
from the castor bean.
Catalase (B):
enzyme that decomposes hydrogen peroxide into water and oxygen. It is derived
from cattle liver or fungus and used in the food industry
Catgut (A): dried and
twisted intestines of the sheep or horse
Caviar(e) (A): roe of the
sturgeon and other fish
Cellulose (V):
the principal component of the fiber of plants. Cellulose is usually obtained
from wood pulp or cotton (which contains about 90% cellulose)
Cetyl alcohol (B): found
in Spermaceti or synthetic
Cetyl palmitate (B): Spermaceti, can be synthetic
Chalk (B):
Calcium Carbonate
Charcoal (B): charred
bone or wood
Chitin (A): organic
base of the hard parts of insects and crustacea e.g. shrimps, crabs
Chamois (A): soft
leather from the skin of the chamois antelope, sheep, goats, deer etc.
Cholecalciferol (A): Vitamin D3
Cholesterol (A): a
steroid alcohol occurring in all animal fats and oils, nervous tissue, egg yolk
and blood.
Chondroitin (B): used
in products designed to help alleviate the effects of osteoarthritis. Produced
synthetically or derived from the cartilage of cows, pigs, sharks, fish or birds
Chymosin (B):
Rennin
Chymotrypsin (A):
enzyme primarily derived from ox pancreas.
Cinnamic Acid (V):
obtained from cinnamon leaves, coca leaves, balsams like storax or isolated from
a wood-rotting fungus. Can be made synthetically.
Civet (B): substance
painfully scraped from glands in the anal pouch of the civet cat
Coal tar (V):
thick liquid or semisolid tar obtained from bituminous coal (= soft coal)
Cochineal (Carmine, Carminic acid,
Natural Red 4)(A):
red pigment extracted from the crushed carcasses of the female cochineal insect,
a cactus-feeding scale insect
Cod liver oil (A): oil
extracted from the liver of cod and related fish
ColFlo® 67 (V):
modified food starch derived from waxy maize. Used in
frozen foods and canned products. Often labeled as 'Food Starch - Modified'
Collagen (A):
a protein found in most connective tissues, including bone, cartilage and skin.
It is usually derived from cows or chickens
Collagen hydrolysate (A):
a purified protein derived from animal sources. It's produced by breaking down
gelatin to smaller protein fragments
Colors/Dyes (B):
Can be from plant, animal and synthetic sources
Coral (A): hard
calcareous substance consisting of the continuous skeleton secreted by coelenterate polyps
for their support and habitation
Cornstarch/Corn starch (V): starch
derived from dried corn kernels
Corn Syrup (V): a form
of glucose made from
corn starch. It is used as a sweetener
Corticosteroid/Cortisone (B):
steroid hormones secreted by the adrenal cortex and their synthetic analogs.
Cottonseed oil (V): fixed oil derived from
the seeds of the cultivated varieties of the cotton plant
Curcumin (V): Colorant derived from
turmeric
Cysteine, L-Form (B): amino
acid that oxidizes to form cystine
Cystine (B): amino
acid found in the hair protein keratin
D
Dextrin (V): prepared by
heating dry starch or starch treated with acids. Can be produced from the
starch of corn, potatoes or rice
DiCalcium Phosphate (B): (Dibasic calcium
phosphate, Dicalcium orthophosphate) the Dibasic form of
calcium phosphate.
Dihydroxyacetone (B): an emulsifier, humectant and
fungicide which is obtained by the action of certain bacteria on glycerol
Disodium inosinate (A):
prepared from meat extract
Down (A):
underplummage of fowls (especially duck and goose)
Duodenum substances (A):
from the digestive tracts of cows and pigs. Can be found in vitamin tablets
E
Elastin (A): protein
uniting muscle fibers in meat
Emu oil (A): oil
derived from the rendered fat of the emu, a large Australian flightless bird.
Enzymes (B): protein
molecules produced by living cells. They act as catalysts in living organisms,
regulating the rate of chemical reactions without being changed in the process.
Enzymes can be derived from animals, plants, bacteria, fungi and yeast. Most
industrial enzymes consist of a mixture of enzymes. Enzymes include
actinidin, amylase,
bromelain, catalase,
chymotrypsin, ficin,
glucose isomerase, lactase,
lipase, lipoxygenase,
papain, rennet and
trypsin.
Ergocalciferol (B):
Vitamin D2
Estrogen/Estradiol (A):
from cow ovaries and pregnant mares' urine
F
Fatty acids (B):
organic compounds: saturated, polyunsaturated and unsaturated
FD&C Yellow 5 (V): Tartrazine
FD&C Yellow 6 (V): Monoazo
Feather (B):
epidermal appendage of a bird
Felt (B): cloth made
of wool, or of wool and fur or hair
Ferrous lactate (B):
derived from the direct action of lactic acid on iron fillings or from the
interaction of calcium lactate with ferrous sulfate
Ferrous Sulfate (V): an astringent iron salt
obtained in green crystalline form. Used as an antiseptic in cosmetics and in
treating anemia in medicine.
Ficin (V): enzyme derived from
the latex of the fig tree
G
Gelatin(e) (A):
protein obtained by boiling animal skin, connective tissue or bones, usually
from cows or pigs. It's an edible form of collagen. It
is used as a gelling agent, stabilizer or thickener in cooking. It is also used
in glues, photographic films, matches, sandpaper, certain soft drinks, playing
cards, crepe paper and more
Glucono delta-lactone (B):
also known as gluconolactone or GDL. A fine, white, acidic powder. It is usually
produced by the oxidation of a
glucose
by microorganisms
Gluconolactone (B):
glucono delta-lactone
Glucose (B):
a simple sugar usually produced by hydrolysis of a starch with mineral acids.
Starches used include corn, rice, wheat, potato and arrowroot. It can also be
produced synthetically or by adding crystallized cane
sugar to a mixture of alcohol and acid. In some countries (like the U.S.)
glucose is run through bone-char filters
Glucose isomerate (V):
enzyme derived from the bacteria Streptomyces rubiginosus. It is used in the
production of fructose syrups (including high fructose corn syrup) by changing
glucose into fructose
Glucosamine (B):
a dietary supplement used to aid in the relief of joint problems. Usually
extracted from the tissues of shellfish. It can also be derived from corn or
produced synthetically
Glycerin(e)/glycerol (B):
a clear, colorless liquid which is a by-product of the soap-making process
obtained by adding alkalies (solutions with a pH greater than 7) to fats and
fixed oils. It may be derived from animal fats, synthesized from propylene or
from fermentation of sugars. Vegetable glycerin is derived from vegetable fats.
Glycine (B): an amino acid, obtainable by hydrolysis of proteins
Guanine/Pearl Essence (A):
obtained from scales of fish
Guar Gum (V): Gum made from ground guar seeds.
Gum Arabic/Gum Acacia (V): a natural gum produced
by the acacia tree to heal its bark if damaged. It is used in cosmetics, candy,
syrups and as glue.
H
Hide (A):
animal skin (raw or tanned)
Honey (A):
food made by bees to feed themselves
Hydroxypropyl cellulose (V):
a derivative of cellulose. It is used as a thickener in
food and for the coating of film and tablets
Hydroxypropyl methylcelluose (HPMC) (V):
derived from alkali treated cellulose that is reacted
with methyl chloride and
propylene oxide. It can be used as an
alternative to gelatin in hard capsules
I
Inositol (B): a
sugar-like dietary supplement of the vitamin B complex. Unofficially referred to
as vitamin B8. It is present in almost all plant and animal tissues.
Commercially, it can be obtained from both animal and plant sources (especially
corn).
Insulin (B):
pancreas of cattle, sheep or pigs
Isinglass (A): very
pure form of gelatin obtained from the air bladders of some freshwater fishes,
especially the sturgeon
K
Keratin (A): protein
found in hair, hoofs, horns and feathers
L
L-cysteine (B):
derived from hair, both human and animal, or feathers. Can be synthetically
produced from coal tar
L-cysteine hydrochloride (B): a
compound produced from L-cysteine
Lactic acid (B):
acid produced by the fermentation of whey, cornstarch, potatoes or molasses.
Lactase (V):
enzyme derived from fungus of yeast. It prevents lactose from being broken down
into glucose and galactose. It is used in the dairy industry for people who are
lactose intolerant
Lactose (A): milk
sugar. A type of sugar only found in milk
Lanolin(e) (A):
fat extracted from sheep's wool
Lard (A): fat
surrounding the stomach and kidneys of the pig, sheep and cattle
Laurel (V):
the fresh berries and leaf extract of the laurel tree
Lauric Acid (V):
constituent of vegetable fats, especially coconut oil and
laurel oil. Derivatives are used as a base in the manufacture of soaps,
detergents and lauryl alcohol
Lauryl Alcohol (V):
compound usually produced from coconut oil (which is naturally high in lauric
acid) or from a petroleum based version of lauric acid
Leather (A): tanned
hide (mostly from cattle but also sheep, pigs and goats etc)
Lecithin (B): fatty
substance found in nerve tissues, egg yolk, blood and other tissues. Mainly
obtained commercially from soya bean, peanut and corn
Lipase (B):
enzyme from the stomachs, tongue glands of calves, kids and lambs. Can also be
from derived from plants, fungus or yeast. It breaks down fat to glycerol and
fatty acids
Lipoxygenase (V):
enzyme derived from soybeans. It catalyzes the oxidation reaction. It is used in
the baking industry to make bread appear more white
Lutein (B): substance
of deep yellow color found in egg yolk. Obtained commercially from marigold
M
Maltodextrin (V):
sugar obtained by hydrolysis of starch
Magnesium
stearate
(B): ester of magnesium & stearic acid
Methanol (V):
also known as methyl alcohol or wood alcohol. It used to be produced as a
byproduct of the destructive distillation of wood. Currently it is usually
produced synthetically.
Methyl Alcohol (V):
Methanol
Mohair (A): cloth or
yarn made from the hair of the angora goat
Mannitol (Mannite) (V): obtained from the
dried sap of the flowering ash or from seaweed
Methyl Cellulose (methylcellulose) (V):
synthetically produced by heating cellulose with a
solution of sodium hydroxide and treating it
with methyl chloride. It is used as a thickener
in sauces and dressings
Methyl Cinnamate (V):
derived by heating methanol,
cinnamic acid and sulfuric acid
Methyl chloride
(chloromethane) ( (V): a colorless, poisonous gas
or liquid mostly of natural origin. It is released into the environment from the
oceans and is used as a spray for pesticides in food storage and processing
Milk Sugar (A):
Lactose
Mink oil (A): from
minks
Modified (food) starch (V):
starch which has been treated physically or chemically to
modify one or more of its key physical or chemical properties. Physical
modification can include drum-drying, extrusion, spray drying or heat/moisture
treatment. Chemicals used to modify starch include
propylene oxide, succinic
anhydride, 1-octenyl succinic anhydride, aluminum sulfate or sodium hydroxide
Mohair (A):
fabric made from the hair of the angora goat
Monoazo (Sunset Yellow FCF, Orange Yellow S, FD&C Yellow 6)
(V): a synthetic coal tar and azo yellow dye
Monocalcium Phosphate (B): (Monobasic calcium
phosphate, Monocalcium orthophosphate) The Monobasic form of
calcium phosphate.
Mono-Diglycerides (B): Emulsifying agents in
puddings, ice cream, peanut butter, bread etc. Can be derived from plants (oils
from corn, peanuts or soybeans) or animals (cows and hogs)
Monosodium glutamate (MSG) (V):
produced from seaweed or by a bacterial fermentation process with molasses or
starch and ammonium salts
Musk (B): substance
secreted in a gland or sac by the male musk deer
N
Natural
(B):
ingredients are not synthetic or artificial, but extracted directly from either plants or animal products
Natural flavor (B): flavor
derived from spices, fruits, fruit juices, vegetables, vegetable juices, plant
materials, meat, seafood, poultry, eggs, dairy products or their fermentation
products. The significant function of a natural flavor is not nutritional but
flavoring
Natural Red 4 (A): Cochineal
NutraSweet
(V): Aspartame
O
Octinoxate (V):
also known as octyl methoxycinnamate. Ester of
methyl
cinnamate
Octyl Methoxycinnamate (V):
Octinoxate
Oestrogen (B): female
sex hormone from cow ovaries or pregnant mares' urine
Oleic acid (B): fatty
acid occurring in animal and vegetable fats
Oleic alcohol (B):
oleyl alcohol. A fatty alcohol derived from natural fats and oils, including
beef fat and fish oil. It can also be manufactured from esters of
oleic acid.
Oleoic oil (A):
liquid obtained from pressed tallow
Oleostearin (A): solid
obtained from pressed tallow
Oleth-2 through 50 (B):
polyethylene glycol ethers of oleic alcohol
Orange Yellow S (V): Monoazo
Oxybenzone (V):
derived from isopropanol, which is prepared from propylene, obtained in the
cracking of petroleum
P
Palmitate (B): salt
or ester of palmitic acid
Palmitic acid (B):
fatty acid that occurs in palm oil and most other fats and oils
Panthenol/Dexpanthenol/Vitamin B Complex Factor
(B): can come from animal, plant or synthetic
sources
Papain (V):
enzyme derived from the unripe fruit of the papaya plant. It is used for
clearing beverages, added to farina to reduce cooking time and used medically to
prevent adhesions
Paracasein (A):
the chemical product of the action of rennin or
pepsin on casein. To make hard
cheese, paracasein is combined with soluble calcium salts to form calcium
paracaseinate (cheese curd)
Paraffin (V): waxy
substance obtained from distillates of wood, coal, petroleum, or shale oil
Parchment (B): skin
of the sheep or goat, dressed and prepared for writing etc
Pearl (A): concretion
of layers of pain-dulling nacre formed around a foreign particle within the
shell of various bivalve molluscs, principally the oyster
PEG (B): PEG is the
abbreviation of polyethylene glycol or polyoxyethylene glycol. They are
polymeric forms of ethylene oxide. They can be either synthetic or derived from
animal or vegetable sources.
Pepsin (A):
enzyme usually derived from the stomach of grown calves or sometimes pigs.
Petroleum (V):
an oily, flammable liquid composed of a complex mixture of hydrocarbons
occurring in many places in the upper strata of the earth. A fossil fuel
believed to have originated from both plant and animal sources millions of years
ago.
Phenol (V):
obtained from coal tar
Phosphoric Acid (V):
an inorganic acid
produced by reacting ground phosphate rock with
sulfuric acid.
Placenta (A): organ by
which the fetus is attached to the umbilical cord
Polyethylene (V): a product of petroleum gas or dehydration of alcohol
Polyglycerol polyricinoleate
(B): produced from castor oil and glycerol esters
Polysorbate 60 (B): a condensate of
sorbitol
with stearic acid
Polysorbate 80 (B): a condensate of
sorbitol
and oleic acid
Polyoxyethylene (8) stearate (B): a mixture of
stearate and ethylene oxide
Polyoxyethylene (40) stearate (B): a mixture of stearate and ethylene
oxide produced by a reaction of ethylene oxide with stearic acid
Potassium Chloride (V):
occurs naturally as the mineral sylvite and is found combined in many minerals
and in brines and ocean water.
Potassium Hydroxide
(V): obtained commercially from the electrolysis of
potassium chloride solution
Potassium Lactate (B): the potassium salt of
lactic acid
Potassium Sorbate (V):
sorbic acid potassium salt. Manufactured by neutralisation of
sorbic acid with
potassium hydroxide.
Progesterone (B): sex
hormone
Propolis (A): bee
glue. Used by bees to stop up crevices and fix combs to the hive
Propylene/propene (V):
flammable gas obtained by cracking petroleum.
Propylene glycol (B):
1,2-propylene glycol; propane-1,2-diol. Manufactured by treating propylene with
chlorinated water and treating it with sodium
carbonate solution or by heating glycerol with
sodium hydroxide and distilling the mixture.
Propylene/propene oxide (V):
a flammable liquid, derived from propylene
Q
Quinoline Yellow (B): obtained
by the interaction of aniline with acetaldehyde and formaldehyde or by
distillation of coal tar, bones and alkaloids
R
Rennet (B): extract
usually obtained from a newly-born calf stomach. Rennet contains the enzymes
rennin and a little amount of pepsin.
The older the veal calf, the more pepsin will be found in the rennet. Rennet can
also be derived from synthetic sources or from bacteria and fungus
Rennin (B):
enzyme found in rennet. It is used to split the
casein molecule during cheese making to clot milk and turn
it into curds and whey
Reticulin (A): one of
the structural elements (together with elastin and collagen) of skeletal muscle
Riboflavin (B):
Vitamin B2
Riboflavin-5-Phosphate (B): A
more soluble form of riboflavin
Roe (A): eggs obtained
from the abdomen of slaughtered female fish
Royal jelly (A): food
on which bee larvae are fed and which causes them to develop into queen bees
S
Sable (A): fur from
the sable marten, a small carnivorous mammal
Salicylic Acid (V):
derived from the leaves of wintergreen, meadowsweet, willow bark or other
plants. It can also be produced synthetically by heating
phenol with carbon dioxide
Shellac (A): insect
secretion
Silk (A): cloth made
from the fiber produced by the larvae ('silk worm') of certain bombycine moths,
the harvesting of which entails the destruction of the insect
Sodium Alginate (V): the sodium salt of alginic acid extracted from brown
seaweed.
Sodium Bicarbonate/Baking Soda (V): bicarbonate of Soda
Sodium Carbonate
(V): Soda Ash. A sodium salt of
carbonic acid.
Sodium Hydroxide
(V): Caustic Soda. A water-soluble solid usually
produced by processing salt water. It used to be obtained from the ashes of a
certain kind of seaweed.
Sodium Lactate (B): the sodium salt of
lactic acid
Sodium Laureth Sulfate (SLES) (V): the sodium salt
of sulfated ethoxylated lauryl alcohol
Sodium Lauryl Sulfate (SLS) (V): prepared by
sulfation of lauryl alcohol followed by
neutralization with sodium carbonate
Sodium Phosphate (mono-, di-, and tri-) (V):
synthetic material generally prepared by the partial or total neutralization of
phosphoric acid using
sodium carbonate or sodium hydroxide.
Sodium stearoyl-2-lactylate (B): prepared
from lactic acid and fatty acids
Sorbic acid (V): white powder obtained from fruit
or produced synthetically
Sorbitan monolaurate (V): derived
from raw materials of vegetable origin. Commercially known as Span 20
Sorbitan monostearate (B):
manufactured by reacting stearic acid with
sorbitol to yield a mixture of esters. Commercially known as
Span 60
Sorbitan monooleate (B):
derived from animal or vegetable sources. Commercially know as Span 80. The
vegetable derived version is know as Span 80V
Sorbitan monopalmitate (V):
derived from raw materials of vegetable origin. Commercially know as Span 40
Sorbitan tristearate (B):
derived from animal or vegetable sources. Commercially known as Span 65. The
vegetable derived version is know as Span 65V
Sorbitan Trioleate (B): derived from animal or
vegetable sources. Commercially know as Span 85. The vegetable derived version
is known as Span 85V
Sorbitol (V): an alcohol derived from fruit like
cherries, plums, pears, apples or from seaweed and algae
Sourdough starter (B): also
known as "starter culture", "sourdough culture" or "sour culture". It
is usually made with a mixture of flour and water
inhabited by yeast and lactobacteria containing no animal ingredients. Sometimes
yogurt is used in the starter. Bread made from a sourdough culture is called
sourdough bread
Sperm oil (A): oil
found in the head of the various species of whales
Spermaceti (A):
fatty substance derived as a wax from the head of the sperm whale
Sponge (B): aquatic
animal or colony of animals of a 'low order', characterized by a tough elastic
skeleton of interlaced fibers
Squalene/squalane (B): found
in the liver of the shark (and rats)
Starch (V):
a complex carbohydrate found in seeds, fruits, tubers, roots and stem pith of
plants such as corn, potatoes, wheat, beans and rice.
Stearate (B): salt of
stearic acid
Stearic acid (B): fat
from cows, sheep, dogs or cats. Can be obtained from vegetable sources
Stearin(e) (B):
general name for the three glycerids (monostearin, distearin, tristearin).
Formed by the combination of stearic acid and glycerin, chiefly applied to
tristearin, which is the main constituent of tallow or suet
Stearyl alcohol (B):
prepared from sperm whale oil or vegetable sources
Stearyl tartrate (Stearyl palmityl tartrate)(B):
made from stearyl alcohol and tartaric acid
Sucroglycerides (B): obtained by reacting sucrose with an edible fat or oil with or without the presence of a
solvent
Suede (B): kid-, pig-
or calf-skin tanned
Suet (B): solid fat
prepared from the kidneys of cattle and sheep
Sugar (B): a sweet
crystallizable material that consists wholly or essentially of sucrose. It is
obtained commercially from sugarcane or sugar beet. Beet sugar is vegan, but some cane sugars are
processed through boneblack
Sunette (V):
Acesulfame
Sulfur Dioxide (V):
a toxic colorless gas formed primarily by the combustion of sulfur-containing
material, like fossil fuels.
Sulfuric Acid
(V): oil of vitriol.
A highly corrosive acid usually produced from sulfur
dioxide.
Sunset Yellow FCF (V): Monoazo
Synthetic (V):
ingredient is produced by chemical synthesis, which means that parts or elements
are combined to form a whole. Unlike artificial
products, synthetic products are made from ingredients that do not occur
(independently) in nature.
T
Tallow (A): hard
animal fat, especially that obtained from the parts about the kidneys of
ruminating animals
Tartaric Acid (V): an organic
acid present in many fruits, especially in grapes. Usually obtained as a
byproduct of wine making.
Tartrazine (FD&C Yellow 5) (V): a synthetic yellow azo dye
Testosterone (B): male
hormone
Tricalcium Phosphate (B): (Calcium
phosphate, tribasic) The tribasic form of calcium
phosphate. Also known as calcium orthophosphate. Consists of a mixture of
calcium phosphates.
Tocopherols (V): Vitamin E
Trypsin (A):
enzyme usually derived from porcine pancreas
Turmeric (V): an East Indian perennial
herb
U
Urea (B):
also known as carbamide. A waste product of digested protein filtered out by the
kidneys and excreted from the body in urine. Commercially it is usually produced
from synthetic ammonia and carbon dioxide. It is rarely produced from animal
urine
V
Vegetable Carbon (B):
derived from either burnt vegetable matter, incomplete combustion of
natural gas, activated charcoal, bones, blood, meat or various fats oils and
resins
Vegetable Glycerin (V): Glycerin derived from vegetable fats.
Vellum (B): fine
parchment prepared from the skins of calves, lambs or kids
Velvet (B): fabric
made usually of silk but also rayon or nylon
Vitamin A (retinol) (B):
An aliphatic alcohol. Some possible sources are fish liver oil, egg yolks,
butter, lemongrass, carrots or synthetics
Vitamin B1 (Thiamine) (V): almost always
produced synthetically
Vitamin B2 (Riboflavin, Lactoflavin)
(B): Produced synthetically or by a fermentation
process with genetically modified Bacillus subtilis. Used as a food
coloring or to fortify some foods.
Vitamin C (V): Ascorbic acid
Vitamin D2
(Ergocalciferol) (B):
vitamin usually derived from plant sterols or yeast. Can also be derived from
animal fats.
Vitamin D3 (Cholecalciferol) (B): vitamin
usually derived from animal sources like lanolin,
milk, egg yolk and fish liver oil. Can also be derived from microbial or
synthetic sources.
Vitamin E (V): natural-source
vitamin E (d-alpha-tocopherol) is obtained
by distillation of vegetable oils (primarily from soya beans, rapeseed and
sunflower); synthetic chemically manufactured vitamin E (dl-alpha-tocopherol)is
a mixture of eight diastereoisomers in equal proportions.
Volaise (A): ostrich
meat
W
Waxy maze
(V): Corn starch. The sticky material from
the inside of the corn kernel.
Whey (A): residue from
milk after the removal of the casein and most of the fat. By-product of cheese
making.
White Mineral Oil (V):
obtained from petroleum and used in baked goods.
Wool (A): hair forming
the fleecy coat of the domesticated sheep (and similar animals)
X
Xanthan gum (corn sugar gum)
(V): gum produced by the fermentation of corn sugar with a microbe called
Xanthomonas campestris
E100 (V): Curcumin
E101 (B): Riboflavin, Vitamin B2
E101a (B): Riboflavin-5-Phosphate
E102 (V): Tartrazine, FD&C Yellow 5
E104 (B): Quinoline Yellow
E110 (V): Sunset Yellow FCF, Orange Yellow S, FD&C Yellow 6,
Monoazo
E120 (A): Carminic acid, Carmine, Natural Red 4,
Cochineal
E150a (B): plain caramel. It
is manufactured by heating carbohydrates with or without acids or alkalis
E150b (B): caustic caramel.
It is produced like E150a, but in the presence of sulfite compounds
E150c (B): ammonia caramel.
It is produced like E150a, but in the presence of ammonium compounds
E150d (B): sulfite ammonia
caramel. It is produced like E150a, but with both sulfite and ammonium
compounds
E153 (B): Carbon Black, Vegetable Carbon
E160a (B): Alpha-carotene, Beta-carotene, Gamma-carotene.
Can be made synthetically, but usually extracted from carrots. Gelatine
may be used as a stabiliser
E160b (V): Annatto, bixin, norbixin
E160c (V): Capsanthin, capsorubin, Paprika extract.
Extracted from the fruit pod and seeds of the red pepper
E162 (V): Beetroot Red, Betanin. Natural extract
from beetroot
E163 (V): Anthocyanins
E170 (B): Calcium Carbonate, Chalk
E200 (V): Sorbic acid
E202 (V): Potassium
Sorbate
E270 (B): Lactic acid
E300 (V): Ascorbic acid, Vitamin C
E322 (B): Lecithin
E325 (B): Sodium Lactate
E326 (B): Potassium Lactate
E327 (B): Calcium Lactate
E341 (B): Calcium Phosphate
E406 (V): Agar, agar-agar
E407 (V): Carrageenan
E412 (V): Guar gum
E415 (V): Xanthan gum
E420 (V): Sorbitol
E421 (V): Mannitol
E422 (B): Glycerin(e), Glycerol
E430 (B): Polyoxyethylene (8) stearate
E431 (B): Polyoxyethylene (40) stearate
E432 (B): Polyoxyethylene (20) sorbitan monolaurate,
Polysorbate 20
E433 (B): Polyoxyethylene (20) sorbitan monooleate,
Polysorbate 80
E434 (B): Polyoxyethylene (20) sorbitan monopalmitate,
Polysorbate 40
E435 (B): Polyoxyethylene (20) sorbitan monostearate,
Polysorbate 60
E436 (B): Polyoxyethylene (20) sorbitan tristearate,
Polysorbate 65
E441 (A): Gelatine
E470(a)(B): Sodium, potassium and calcium salts of fatty acids
E470(b) (B): Magnesium salts of fatty acids
E471 (B): Mono- and diglycerides of fatty acids, Glyceryl monostearate, Glyceryl distearate
E472(a) (B): Acetic acid esters of mono- and diglycerides of
fatty acids
E472(b) (B): Lactic acid esters of mono- and diglycerides of
fatty acids
E472(c) (B): Citric acid esters of mono- and diglycerides of
fatty acids
E472(d) (B): Tartaric acid esters of mono- and diglycerides of
fatty acids
E472(e) (B): Mono- and diacetyl tartaric acid esters of mono- and diglycerides of
fatty acids
E472(f) (B): Mixed acetic and tartaric acid esters of mono- and diglycerides of
fatty acids
E473 (B): Sucrose esters of fatty acids
E474 (B): Sucroglycerides
E475 (B): Polyglycerol esters of fatty acids
E476 (B): Polyglycerol polyricinoleate
E477 (B): Propane-1, 2-diol esters of fatty acids, propylene glycol esters of
fatty acids
478 (B): Lactylated fatty acid esters of glycerol and propane-1
E479(b) (B): Thermally oxidized soya bean oil interacted with mono- and diglycerides of
fatty acids
E481 (B): Sodium stearoyl-2-lactylate
E482 (B): Calcium stearoyl-2-lactylate
E483 (B): Stearyl tartrate
E491 (B): Sorbitan monostearate
E492 (B): Sorbitan tristearate
E493 (V): Sorbitan monolaurate
E494 (B): Sorbitan monooleate
E495 (V): Sorbitan monopalmitate
E508 (V): Potassium
Chloride
E542 (A): Bone phosphate
E570 (B): Stearic acid
E572 (B): Magnesium stearate, calcium stearate
E585 (B): Ferrous lactate
E621 (V): Monosodium glutamate (MSG)
E631 (A): Disodium inosinate
E640 (B): Glycine and its sodium salt
E901 (B): Beeswax
E902 (V): Candelilla wax
E903 (V): Carnauba wax
E904 (A): Shellac
E910 (B): L-cysteine
E913 (A): Lanolin
E920 (B): L-cysteine hydrochloride
E950 (V): Acesulfame
E1400 (V): Dextrin
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