Here is a list of ingredients commonly found in food products. Check the ingredient label and refer to the following list to get a better understanding of what you are eating.

Acacia see gum arabic.
Acetic acid (vinegar) Used as a preservative in foods like pickles and giardiniera
vegetables.
Agar A red algae derivative used as a thickening agent.
Albumin An emulsifier from egg whites.
Alpha Tocopherol Acetate (vitamin E)
Annato extract (color additive) annatto extract is an extract prepared from annatto seed. The annatto tree is native to tropical America, and was traditionally used as body paint for the ‘redskin’ American Indian tribe.
Artificial Flavoring Most of the U.S.’s flavor shops are located in New Jersey, along the New Jersey Turnpike. These “flavor shops” employ chemists that paid to design chemicals to use for perfumes, shaving creams, food and other items. The common artificial strawberry flavor contains 50 different chemicals. Some of these chemicals are so potent, and our sense of smell is so great, that one drop is enough to flavor 5 average size swimming pools. [60]
Ascorbic acid (vitamin C)
Aspartame (artificial sweetener) A man made compound consisting of 2 proteins (phenylalanine and aspartic acid). It’s 160X sweeter than table sugar. It receives a lot of criticism since turns into a toxic chemical (methanol) when metabolized and heated.
Autolyzed yeast extract By adding salt and/or heat to yeast, yeast cells are allowed to die and digest themselves. This yields a thick brown paste with a strong, salty tang that is concentrated and sometimes flavored.
Baking powder A rising agent used for bread, cakes, muffins etc. Baking powder consists of calcium acid phosphate, baking soda and corn starch.
Baking soda (sodium bicarbonate) Baking soda is added to batters in order to produce the gas that makes cakes, muffins, and quick breads rise. Baking soda consists of an alkali and an acid. ‘Bicarbonate of soda’ (also called potassium carbonate, which is prepared from wood ash)
Benzoic acid (preservative) used as a preservative in foods and beverages and as a mild antiseptic in mouthwashes and toothpastes. It occurs naturally in many plants.
Beta carotene An orange pigment and vitamin A precursor that’s found in plants.
BHT and BHA (butylated hydroxyanisole and butylated hydroxytoluene ) A Preservative and antioxidant commonly used to prevent fat from going rancid, slow the development of off-flavors, odors and color changes caused by oxidation. Found in BHA is found in meats, butter, cereals, and chewing gum.
Blue 1 FD&C Blue Dye No.1; used in dairy products, sweets and drinks, synthetic usually occurring as aluminum lake (solution) or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, and Norway
Brewers yeast protein Brewer's yeast, which has a very bitter taste, is recovered after being used in the beer-brewing process. It is an excellent source of all the major B vitamins (except B12). Brewers yeast enhances flavor and to add nutrients to the food since it is high in amino acids, vitamins, and minerals.
Calcium caseinate Calcium Caseinate is a milk derivative. It is used to add protein to baked foods, yogurts, processed cheese, and spreads.
Calcium carbonate Calcium carbonate is used as a white food color and a dietary supplement used when the amount of calcium taken in the diet is not enough.
Calcium pantothenate (Vitamin B5) is also known as pantothenic acid or calcium pantothenate.
Calcium propionate (preservative) Calcium propionate is used in bakery products as a mold inhibitor. Propionates prevent microbes from producing the energy they need.
Carmine (for coloring) see “Cochineal extract”
Carrageenan a thickener derived from red seaweed. Carrageenan is a gum-like substance that mixes with water, and is used as a fat substitute in processed meats. It can also be found in condensed milk and some soy milk products.
Caramel color There are many different forms of caramel coloring. Besides its use as a colorant, it adds aromas and flavors that add sensory qualities to the final product.
Cellulose gel Frequently used as a fat replacer or substitute in foods. Cellulose is capable of holding water and suspending the other particles of a food. It can replace fat because it gives an appropriate mouth feel and lends a glossy opaque appearance when used. (a.k.a. cellulose gum)
Chromium chloride This is another name for chromium, a trace mineral usually obtained from the diet.
Chocolate liquor Chocolate liquor is a sweet tasting syrup containing chocolate, sugar and other ingredients. It is used in making candy, drinks and other chocolate flavored products.
Citric acid (preservative that controls acidity in fruit juices and other products. It also produces the sour flavor in candy.
Cocoa butter Cocoa butter is an ivory-colored fat extracted from a cocoa bean.
Cochineal extract (coloring) The colorings come in two forms, cochineal extract or carmine. Both are derived from female cochineal beetles, which are raised in Peru, the Canary islands and central America. It has been used as a dye for centuries, dating back at least to the Aztec empire. They provide a pink, red, or purple color to foods like ice cream, yogurt, and fruit drink. Cochineal extract is also used in pharmaceuticals and cosmetics. As an animal product, it is considered a natural additive and, therefore, is subject to less stringent labeling regulations than synthetic food dyes. Cochineal extract is also called carminic acid, cochineal, carminic acid and carmines
Copper sulfate Used as a fungicide and algaecide to prevent plant disease. It acts as a fertilizer and herbicide (an agent used to destroy or inhibit plant growth). It’s also a source of copper in animal nutrition. Companies must use this ingredient in a way that it doesn’t accumulate in the soil. Copper sulfate denatures proteins and deactivates enzyme systems in fungi & algae.
Corn bran is a low fat, low cost alternative to other grain bran products. It’s used to increase dietary fiber in mixes, breads, cereals, snack foods, dietary foods and geriatric foods. For those individuals on a low carbohydrate diet, corn bran is a wonderful means to make low carb chips and muffins that have a great corn taste, making it more popular these days.
Cocoa processed with alkali Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids.
Cocoa powder Cocoa powder or unsweetened cocoa is made by crushing roasted shelled cocoa beans and extracting the cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.
Corn oil The germ portion of corn contains a small amount of oil, which is separated. Limit or delete corn oil because of its high omega 6 content.
Corn starch Corn starch comes from the starchy part of the corn, which is simply many glucose molecules linked together. Starches are used for thickening food products-pudding, gravies, sauces, etc.
Corn syrup (dextrose) When enzymes are added to corn starch, it is turns into a syrupy mixture composed of glucose, dextrose and maltose.
Cream of Tarter Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. It’s used to stabilize egg white foams. It is also a major ingredient in baking powder McCormick & Company obtains its supply of Cream of Tartar from Italy, where very small people crawl through the very small holes in open wine casks to scrape out the residue left after the wine has been fermented and drained out.
Cyanocobalamin (vitamin B 12)
Dextrose (glucose) Dextrin is a gum produced from starch. It’s used as a stabilizer for beer and to prevent the crystallization of the sugar in candy.
Disodium guanylate This is a flavor enhancer derived from fungal sources.
Disodium inosinate This is a flavor enhancer, which may be non-vegetarian. Its sources are mineral, animal (meat/fish), vegetable, or fungal.
Distilled monoglycerides Distilled monoglyceride is the major food emulsifier used worldwide. It is made by reacting fats and glycerol under high temperature and pressure. The process can be manipulated to vary the degree of saturation of the product, without hydrogenation. Many by-products are formed and extensive purification of the product is required. This fat designed to help foods like bar ice cream maintain desirable firmness and texture and to enhance heat shock resistance. It has an excellent palate-pleasing texture and feel.
Enriched Flour Flour that has added vitamins & minerals. In 1941, the Food and Drug Administration (FDA) set standards for the enrichment of refined wheat products such as white flour, wheat bread and other bakery goods. The addition of nutrients amounts to less than 5% percent of the total product.
Erythritol (sugar alcohol) Erythritol is very popular for use in baking and as a general sweetener in low carb diets. Foods containing substantial amounts of erythritol are very unlikely to cause gaseous and laxation side effects. 90% of erythritol absorbed and excreted in the urine unchanged.
Evaporated cane juice Sugar needs to be refined in a multi-step process in order to allow crystallization. Single-crystallization sugars, commonly referred to as evaporated cane juice, is a less refined form of sugar, but still sugar.
High fructose corn Syrup High-fructose corn syrup is produced by processing corn starch to produce glucose, and then processing the glucose to produce a high percentage of fructose. There are different degrees of high fructose corn syrup. Some that contains more fructose than dextrose. The higher the fructose, the lower the glycemic index. But You can’t tell this from the labeling. According to FDA labeling laws, all carbohydrates coming from corn syrup and containing fructose must be labeled "high-fructose corn syrup." People that avoid genetically modified food should avoid high fructose corn syrup since it’s most likely made from genetically modified corn and then it is processed with genetically modified enzymes. Its benefits from the manufacturers’ point of view are as follows; It retains moisture and/or prevents drying out, it has a high sweetness, and low viscosity.
Ferric phosphate (iron)
Ferrous sulfate (iron)
Folic acid (vitamin)
Food Additives Substances added to food to make it more appetizing or to preserve it.
Flavor enhancer Flavor enhancers supplement, enhance, or modify the original taste and/or aroma of a food but do not have a characteristic taste or aroma of their own
Fractionated palm kernel oil Palm oil is a cheap unhealthy fat that can’t be obtained organically. It must be extracted from the pit with a gasoline-like hydrocarbon solvent. The ‘fractionation’ process is used to separate the fatty acid fragments of the oils. It’s frequently used in nutrition bars for because it adds stability and because of its melting characteristics
Fructose Fructose occurs naturally in fruits & vegetables. Approximately 70 percent of the carbohydrates in fruits are fructose, and 30 percent of the carbohydrates in vegetables are fructose.
Fumaric acid A dry acid used in powdered desserts like gelatin.
Gelatin is derived from the collagen in skin and from connective tissue within meat and bones. It is a see though and almost colorless material sold in a powder form. When mixed with water and heated, the water absorbs into the gelatin and then the gelatin dissolves. This makes it great for ice creams, jellies and mouse.
Gellan gum A gum produced by commercial fermentation of microbes.
Chicle gum a gum from the sapodilla tree used in chewing gum.
Glycerin is derived as a by-product when manufacturing soap, fatty acids and alcohols. (The process of soap making involves boiling a mixture of liquefied wood ash and animal fats) These industrial processes use triglycerides (vegetable oils and animal fats) as raw materials Glycerol attracts moisture and is used in hand creams & soaps to soften skin. Glycerol and glycerin usually refer to the same substance.
Grain vinegar The grain strength of vinegar indicates the acetic acid content.
Guar gum Guar gum is from a guar or cluster bean. It’s used as a thickener and emulsifier in commercial food processing. Guar gum has almost 8 times the thickening power as cornstarch, and is used in dressings, sauces, milk products, and baking mixes. It is also used in paper manufacturing, textiles, printing, cosmetics and pharmaceuticals.
Gum Arabic A water-soluble gum obtained from several species of the acacia tree. Gum arabic is widely used in the food industry, as an emulsifier, thickener, and thickening agent.
Hydrogenated oils see partially hydrogenated fat.
Hydrolyzed soy Hydrolyzed vegetable protein (HVP) is from any vegetable, most likely soybeans, corn or wheat (hydrolyzed corn protein, hydrolyzed soy protein, and hydrolyzed wheat protein). The protein is broken down into its smallest components, amino acids (by a chemical process called hydrolysis). HVP is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, canned and frozen vegetables, meats and poultry.
Isomalt Isolmalt is enzymatically made from table sugar and looks much like it. It it only partially digested by humans and the rest is picked up by bacterial in the large intestines. Its found in candy, cough drops, lollipops, and wafers. Contains 2 calories per gram.
Isolated soy protein Isolated soy protein is the most concentrated form of soy protein. Most isolated soy protein is manufactured using water to extract sugar from defatted soy flakes. The protein is then precipitated and dried.
Inulin a natural extract of chicory or other vegetables. It is not absorbed into our body.
Lactose (milk sugar)
Locust bean gum is extracted from the seeds of the carob tree.
Malted barley flour Malted barley used in beer flavorings and sweeteners, malt extracts and malt. To produce malt, barley kernels are soaked, germinated, and dried.
Maltitol (sugar alcohol) Maltitol is made by the hydrogenation of maltose which is obtained from starch and it contains 2.1 calories per gram. Maltitol is used in sweets, including sugarless hard candies, chewing gum, and chocolates. Unlike those other sugar alcohols, it does not stimulate the cold sensors in the skin, so it does not feel cool in the mouth. It also doesn't absorb water from the air, it is stable under heating, and has a high melting point.
Mannitol is a sugar alcohol found in nature, as a sap like substances that oozes from a tree. Its also found in sea algae and mushrooms. Since it doesn’t attract water, and is used as a dusting powder for chewing gum to prevent the gum from sticking to manufacturing equipment and wrappers. Excessive amounts can have a laxative and bloating effect. For this reason, products containing more than 20g mannitol must include a warning on the label. Mannitol Contains 1.6 calories per gram.
Manganese sulfate Nutritional supplement (mineral)
Milk protein isolate is a dairy protein product with a protein content greater than 85% (on a dry matter basis). The casein: whey protein ratio is similar to that of the initial skim milk. Isolates differ from the concentrates in that they possess a high protein content with almost no lactose content.
Modified corn starch There are probably more than 100 different types of starches available for use as food ingredients, all have been chemically changed in some way using chemical or physical reactions. How food scientists modify the starch depends on how it will be used. For example, the corn starch can be chemically treated so the molecule cross links so it swells like normal but doesn’t fall apart. Corn starch comes from corn, which can go bad over time and cause bakery products to go stale. The corn starch can be chemically changed so it doesn’t go bad as easily.
Modified food starch This starch is modified the same way as corn starch. “Food starch” could be from corn, wheat, potato, rice or tapioca--it depends on the manufacturer
Modified tapioca starch See modified food starch.
Monocalcium Phosphate Monocalcium phosphate is a food additive, which is classified as GRAS (Generally Recognized As Safe). This means that based on its history of use no food safety problems have been shown to occur at the levels commonly used in foods. It is used in bread, rolls, and buns, artificially sweetened fruit jelly, canned potatoes, canned sweet peppers, canned tomatoes and as a jelling agent. In the canned products it provides calcium which has been shown to maintain the firmness of fruits and vegetables during the canning process. It also provides a source of calcium which aids in the jelling of artificially sweetened fruit jellies. It acts as a dough conditioner in bakery products.
Monoglycerides contain only one fatty acid and are excellent emulsifiers and have been used for decades in the baking industry since they help stop bakery products from going stale.
MSG (monosodium glutamate) Certain fungi’s have a rich, almost meaty flavor which intensifies the flavor of vegetable dishes because they have a high level of glutamic acid. The process of making MSG is to create free glutamic acid (MSG) by bacterial fermentation. The bacteria used in this process have the ability to excrete the glutamic acid they synthesize outside of their cell membrane into the medium and accumulate there. The glutamic acid is separated from the fermentation broth by filtration, concentration, acidification, and crystallization, followed by conversion to its monosodium salt [monosodium glutamate]." There is much controversy over the safeness of MSG because glutamic acid plays a major role in transmission of nerve impulses in our body. Burning sensation in torso and a feeling of pressure behind the eyes and forehead. This is referred to ‘Chinese restaurant syndrome”. Food Additives that always Contain MSG: Monosodium Glutamate, Hydrolyzed Vegetable Protein, Hydrolyzed Protein; Hydrolyzed Plant Protein, Plant Protein
Extract, Sodium Caseinate, Calcium Caseinate, Yeast Extract, textured Protein (Including TVP), Autolyzed Yeast, Hydrolyzed Oat Flour, Corn Oil. Food Additives that frequently Contain MSG: Malt Extract, Malt Flavoring, Bouillon, Broth, Stock, Flavoring , Natural Flavors/Flavoring, Natural Beef or Chicken Flavoring, Seasoning, Spices.
Natural flavors natural flavors must be from natural things like herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc... Natural & artificial flavors contain exactly the same chemicals, but produced through different methods. A natural flavor is not necessarily healthier or purer than an artificial one60.
Net carbs The total amount of carbohydrates (sugars) subtracting the fiber will give you the amount of usable carbohydrates or net carbs. The low carb companies also subtract sugar alcohols from the total carbohydrates and call them ‘net carbs’. This can be misleading to the consumer.
Niacinamide is the amide form of nicotinic acid (Niacin). It is often used interchangeably with niacin. Some prefer it because it does not create a red facial flush as does niacin.
Partially Hydrogenated fats (trans fats) trans fats are chemically made in a pressurized chamber with hydrogen gas. Then they add vegetable oil, heat it to a very high temperature and add a metal (nickel), which is used for the chemical reaction. Avoid trans fats at all costs.
Pasteurized milk Heated milk that works to kill disease causing microbes.
Pectin A type of gum, is found in various fruits. Used to make jelly and jelly type foods.
PGPR (polyglycerol polyricinoleate) An emulsifier frequently used in chocolate.
Polydextrose is made from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. It is commonly used as a replacement for sugar, starch, and fat. It is found in cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings.
Polysaccharide a polysaccharide. A polysaccharide is a chain of glucose molecules bound together.
Polysorbate 65, 80 An emulsifying agent often used in ice cream to keep milk proteins from completely surrounding fat droplets. It allows the ice cream to hold its shape as it melts.
Potassium bicarbonate see Potassium citrate
Potassium citrate (Potassium) potassium citrate is used to prevent or to treat a potassium deficiency. Potassium is a mineral that is found naturally in foods and is necessary for many normal functions of your body, especially the beating of your heart. Potassium iodine Potassium + iodine solution.
Protein isolate See whey protein isolate or soy protein isolate.
Pyridoxine hydrochloride (Vitamin B6)
Pyrophosphate (vitamin)
Lactitol It’s found in food items like sugar free ice cream, chocolate, chewing gums and other sugar reduced products. Its also used for constipation treatment. A reduced calorie sweetener derived from lactose (milk sugar) by means of catalytic hydrogenation. Hydrogenation means lactitol is formed using Nickel, just like trans fats. The solution is then filtered, purified concentrated and crystallized. Contains 2.4 calories per gram.
Lactose (milk sugar) sugar derived from milk
Lactic acid Lactic acid is normally in blood and muscle tissue as a product of glucose metabolism. There is a man made form that’s used in foods and beverages as a flavoring and preservative, in tanning and dyeing, and in making esters for use as solvents and plasticizers.
L-cysteine (amino acid or a type of protein)
Magnesium phosphate Heat activated rising agent used in baked goods including cakes, muffins, biscuits, and pancakes.
Maltodextrin maltodextrins are easily digestible (meaning they have a very high G.I) carbohydrates made from natural corn starch. The corn starch is cooked, and enzymes are used (similar to the enzymes we use to break down carbs in our body) to break the carbohydrates into smaller units of sugar.
Monoglycerides (emulsifier) A common food additive derived from animal, vegetable, or synthetic sources used to stabilize the air bubbles in the ice cream, makes the whitener dissolve rapidly in the hot drink, and it makes things like chewing gum and pasta less sticky. AKA monoglycerols.
Natural palm oil Natural Palm Oil is produced from the palm tree fruit. It is similar to coconut oil because of its hardness and it Palm oil is yellow and has a low melt point, about room temperature. The higher the melt point, the harder the oil, and the harder your soap comes out, hence the slower it will melt in the shower.
Red #40 is 99% coal tar derivatives.
Sodium aluminum phosphate An additive used as a leavening in bakery products.
Sodium ascorbate (commercial Vitamin C)
Sodium benzoate (preservative)
Sodium bicarbonate (baking soda)
Sodium caseinate (a dairy derivative)
Sorbitol A naturally found in many fruits, vegetables and seaweed used in food products like sugar free gums and candies. Its now commercially made by the hydrogenation of glucose. Contains 2.6 calories per gram.
Soybean oil Oil from soybeans. Limit soybean oils on a 40/30/30 diet since its high omega 6 oils.
Soy grits Soy grits are toasted, cracked soybeans usually in tiny flakes.
Sucralose (Splenda) A chlorinated sugar derivative that’s 600X sweeter than table sugar. Splenda, the tradename seen in stores on packaging, is a combination of three ingredients: Sucralose, dextrose, and maltodextrin.
Riboflavin (vitamin B2)
Soy lecithin is a mixture of fatty substances derived from the processing of soybeans.
Sorbitol Sorbitol naturally occurs in fruits and berries. Today it is commercially produced by the hydrogenation of glucose.
Tetrasodium pyrophosphate is used as a dough conditioner in soy-based meat substitutes since it promotes the attachment of proteins to water.
Textured vegetable protein (textured soy protein TSP) Frequently used as a meat extender, to extend ground meat products. Up to 30% substitution of the meal with TVP is considered acceptable. TSP is also used in imitation bacon.
Trans fats see partially hydrogenated fat
Vanillin (an artificial flavor)
Vital Wheat Gluten Vital wheat gluten is the gluten proteins extracted from wheat flour. This is usually done by making dough, then washing the starch from around the gluten mass. It is then dried and ground back into a powder.
Wheat gluten Gluten is the combination of proteins found in flour, which are created during the mixing of dough. The two kinds of proteins that form gluten are Glutenin (which gives the strength factor to gluten) and Gliadin (which gives the elastic characteristics. There are also other proteins in wheat flour, which do not form gluten. Gluten is the elastic structure Whole wheat flour responsible for giving structure to bread dough’s.
Whey protein Protein derived from milk serum. Whey protein concentrate contains a range of protein from 35-75%.
Whey protein isolate Contains at least 90% protein. Generally a higher quality, more pure of protein than whey protein concentrates.
Xanthan gum A slimy gel produced by the fermentation of a bacteria grown under laboratory conditions. The dried cell coat is milled from the bacteria. This is the same bacteria that cause the black rot on broccoli and cauliflower. Its used as a thickening agent in sauces and ice creams.
Xylitol Also called “wood sugar” since its extracted from Birchwood bark. It is also found in other fruits & vegetables and produced by the body during normal metabolism. It adds the cooling effect to gums. It is found in other products like hard candy, cough syrups, vitamins, toothpastes and mouthwashes. Contains 2.4 calories per gram