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Vitamins are notorious for their instability and loss of potency. EDTA is able to prevent vitamin breakdown -- particularly the fatey v~am~ns A. D, E, and K. Other chelating agents used are: Calcium diacetate Calcium gluconate Sodium tartrate Sodium acid pyrophosphate Sodium hexameta phosphate Tetra sodium pyrophosphate Disodium Guanylate and Disodium Inosinate both are flavor potentiators. These compounds are known as nucleotides and come from the same family as DNA and RNA. They are used in dry soup mixes, cereals, and meat and fish products to enhance flavor. Although potentiators enhance flavor they are not the same as enhancers such as MSG in that they are much more powerful and thus are used in far smaller quantities. And again, it was a Japanese, Dr. Shintara Kodama, who discovered these in the early years of this century. Cleared Disodium Phosphate has mildly alkaline properties. It is used in foods to buffer or prevent shifts to either a more acidic or a more basic condition. Cleared Erythorbic Acid also know as isoascorbic acid is used as both a preservative and a color-fixing ingredient in cured and comminuted meats. GRAS Ethoxyquin is an antioxidant used for the preservation of color in the production of chili powder, paprika, as well as in ground chili. Cleared Ferrous Gluconate is a "salt" (no sodium in this salt) of gluconic acid (a derivative of glucose) used for its ability to contribute iron to foods lacking it

in adequate amounts. By attaching the gluconate the ordinarily insoluble iron becomes available to the body. GRAS Flourinated (and Chlorinated) Hydrocarbons are gases used to push or propel whipped-cream topping from cans. They also produce a fluffiness, exclude oxygen, and prolong shelf life. Regulated Folacin, another name for folic acid, is one of the B vitamins. Chemically, it is called Pteroryl glutamic acid and is used to enhance the nutrient content of deficient foods. Cleared Fructose, also call levulose or fruit sugar, is the sweetest of all natural sugars. It is I~ times sweeter than sucrose, the standard of sweetness. Although it is a naturally occurring substance, it is still a food additive. GRAS Fumaric Acid is an acidulant that is used in a a wide variety of foods such as lard, butter, cheese, powdered milk, bacon, franks, nuts, and potato chips for is rancidity-retarding ability. It take its name form the plant Fumaria officinalis. Cleared Cleared Furcellaran is obtained from a marine plant Furcellaria fastigiata. Is used as an emulsifier and thickener in blancmange puddings, and as a stabilizer to reduce "weeping" in milk puddings. Cleared Glucono Delta Lactone is used primarily as a leavening agent in yeast-type instant bread. It is also used in doughnuts to reduce amount of grease taken up. Cleared

Glucose, also called dextrose, is the primary form into which sugars are converted in the body. Thus, it is the principal sugar found in blood. Giu~u~ is naturally present in many fruits. GRAS Glycerides (Mono- and Di-) are fatty ingredients used in a wide variety of foods for their ability to produce smooth texture. Because they are soluble in both water and oil, they also make excellent emulsifiers. They also have the ability to keep foods moist. Cleared Glycerol Esters of Rosin An "ester" is nothing more than a unique arrangement of organic molecules. Glycerol esters are used primarily in chewing gum to give the resistance necessary for proper "mouth feel" when chewing. The "oi" of glycerol indicates that it is naturally sweet but it is not sugar. All the sweet polyols have the ability to absorb water and become viscous. Rosin, known for centuries, is obtained form the exudate of pine trees. Regulated Glyceryl Monostearate (See Diglyceride explanation of this monoglyceride.) for an Guar, obtained from the seed of a legume, resembles the soybean, which is grown widely in India and Pakistan and now the United States. It has the ability to take up (hydrate) cold water quickly and attain a high viscosity (thickness). Thus it is used primarily for its water-binding ability. Guar is used as a stabilizer in ice cream, doughs, and baked goods, and to control thickening in beverages, salad dressings, and relishes. GRAS Gums Four groups of (gums) can be used to classify all those used in foods:

Vegetable gums--guar, locust bean, tamarind seed, tragacanth Marine seaweed gums--carageenan, al~inate, agar Microbial fermentations-xanthin Synthetic--methyl cellulose Gum Acacia is actually the dried exudate of the acacia tree native to the Middle East, and has been used by the Egyptians as a thickener in foods for over 3,500 years. Currently it is used primarily for its ability to stabilize foams and ice cream. Gum Arabic (See Gum Acacia.) GRAS Gum Ghatti is obtained form large trees in India when the bark is damaged. It is used primarily as an emulsifier and also when high viscosity is desired. GRAS Gum Tragacanth in another gum obtained from trees in the Middle East. It too has been used in foods for hundreds of years. It is used primarily as a stabilizer and thickener for salad dressings, ice cream, sauces, and candies. GRAS High Fructose Corn Syrup (HFCS) is a sweetener made from corn starch in which the fructose content has been increased. Since fructose is the sweetest sugar, HFCS is sweeter than regular corn syrup. Hop Extract is a natural flavor ingredient obtained from the plant Humulus lumulus, used in the brewing of beer to impart beer's characteristic bitter taste and pleasant aroma. GRAS Hydrogen Peroxide is a common oxidizing agent. It is usually limited in its use to whiten the color of milk for cheese manufacture or to bleach tripe. GRAS

Hydrolyzed Vegetable Protein (HVP) refers to a group of amino acids obtained by the hydrolysis or splitting of a variety of plant or vegetable proteins. HVP is used as a flavor enhancer in soy sauce, for example. GRAS Inver~ Sugar is simply a mixture of two sugars, glucose (dextrose) and fructose (levulose), resulting from the splitting of sucrose. The importance of invert sugar in confections (caramels) is its ability to prevent crystallization of sucrose. Substituting part of the sucrose with invert sugar reduces the likelihood of crystallization, as both glucose and fructose crystallize more slowly than sucrose. The term invert refers to the fact that when a solution of sucrose changes to a mixture of fructose and glucose, there is an accompanying change in the rotation of light from left (-) to right (+). GRAS Iron Ammonium Citrate, also known as green ferric ammonium citrate, is an anticaking ingredient used in salt to keep it free-flowing in periods of high humidity. Cleared Iron-Choline Citrate Complex, for all its lengthy name, is simply another means of adding iron to foods deficient in this important mineral. Cleared Karaya Gum was first obtained from an Indian tree Sterculia urens. The gum is a complex carbohydrate and is used in food as a stabilizer for salad dressings, sherbets, and whipped-cream items. It can also be used as a binder in meat products. GRAS

Kelp is gum obtained form a brown marine alga laminaria digitata, found along rocky Atlantic coasts. Along with its ability to contribute bulk to too~, its high iodine content is used to provide protection against hypothyroidism--goiter. GRAS Lactic Acid is one of the most widely distributed acids in the plant kingdom. It is used in a host of foods to adjust acidity. GRAS Lecithin, also known as phosphotidyl choline, is a mixture of the diglycerides of stearic, palmitic and oleic acids linked to phosphoric acid. It is one of the most common phosphorous-containing fatty acids found in nature. Egg yolk, for example, can contain as much as i0 percent lecithin. Soybean lecithin is used in foods as both an emulsifier and an antioxidant. GRAS Locust Bean Gum is also know as carob bean gum and St. Johns Bread. It is used as a stabilizer in sherbets, soft cheeses, and whipped toppings. GRAS Magnesium Carbonate is one of those hygroscopic substances that have the ability to absorb quantities of moisture and keep other substances dry. In this case, magnesium carbonate, a naturally occurring "salt" obtained from the minerals magnesite and calomite, is added to powders to keep them from caking. GRAS Magnesium Stearate is one of the "release" agents used in foods to prevent baked products and candies from sticking to themselves and containers. Actually it is a fatty or oily powder. GRAS -16-

Malic Acid is found naturally in many fruits and vegetables, but is also made commercially. It is one of the general-purpose acidulants. It has been used in foods for decades. . Maltose, or malt sugar, is a product of the fermentation of starch. Berley malt, used in brewing, enhances the flavor and color of beer because of its maltose content. Mannitol is a polyhydric alcohol, a polyol. Because of its ability to absorb and retain water under conditions of medium relative humidity, it is used to keep foods moist, and imparts needed bulk. Derives its name from the sweet manna of biblical story. Regulated Methyl Glucoside-Coconum Oil Ester is used for its dual ability as a surface-active agent in molasses and as an aid in the crystallization of sugars. Coconut oil is highly saturated, making it highly desirable for use in shortenings, margarines, cake mixes, and pressurized toppings. Cleared Monocalcium Phosphate is a leavening acid used for the slow evolution of gas in pizza doughs, pancake mixes, and angel food cakes. GRAS Monoglyceride (See Diglyceride.) Cleared Monosodium Glutamate, an amino acid, is probably the best known of the flavor enhancers, substances that intensify the flavor of other ingredients without imparting any of its own. Its flavor-enhancing properties were discovered at the turn of the century by Dr. Ikeda at the University of Tokyo, as a consequence of a search for the flavor-enhancing properties of the seaweed Laminaria, used in Japan

for centuries to improve the flavor of soups and other foods. In May, 1980, a scientific review conunittee set up by the FDA reported that MSG presented no hazard to the health of adult at present levels of use. However, the committee maintained that manufacturers should show restraint in adding MSG to food because people have reported reactions to it, even thoughl the reactions are in fact harmless. The reactions in q~estion are those grouped together as the "Chinese Restaurant Syndrome"--headache, burning sensations on the neck and forearm, tightness in chest and neck, and pressure behind the eyes. Different people report one or two of these symptoms. Because of the process used to make MSG, it contains a good deal of sodium and tastes salty. GRAS Oxystearin is one of the few ingredients used in vegetable oils to inhibit crystal formation. Oil- water emulations can form a haze or cloudiness if refrigeration temperatures are too low. Oxystearin prevents clouding. Cleared Paprika Oleoresin is the fat-soluble coloring material extracted form paprika--a type of sweet pepper-- for use in coloring food shades of red. Primarily used in salad dressings. GRAS Paraben is a family of compounds derived from p-hy- droxybenzoic acid and as such it has properties similar to benzoic acid. In this group are methyl, ethyl, propyl, and butyl paraben. These substances have antimicrobial activity and are therefore used to prolong the keeping quality of cakes, piecrusts, icings, toppings, and fruit fillings. GRAS Pectin is a water-soluble polysaccharide (a complex -18-

carbohydrate) found in land plants. is used as an aid in forming gels. GRAS In foods, it Peroxidase is a protein enzyme used to remove glucose form dried egg products in order to increase their storage life. Cleared Phosphoric Acid is a general-purpose additive. Its primary function is as an acid in soft drinks to enhance flavor. "Phosphate," the southern and western name of soda, got its name from phosphoric acid. Regulated Polysorbate-60 (20, 40, 65, 80) is a surface-active agent, or surfactant, that reduces "tension" at oil/water surfaces. This reduction of tension permits oils and water to mix. This mixing is called emulsification. Polysorbate-60 also prevents fats from smoking and spattering when frying. It is used in peanut butter to prevent separation of the high oil content from peanut fiber. This is the additive that maintains mixtures of oil and vinegar in salad dressings long after you've stopped shaking the bottle. Regulated Polyvinyl Pyrrolidone is used on fruits, candies, cakes, and cookies for the protection and appearance. It creates a bright, shiny surface and is a clarifying agent in beverages. Regulated Potassium Acid Tartrate (Cream of Tartar) is one of the first acid ingredients used in baking powders. It was first marketed in 1850. GRAS Potassium Bromate As a conditioner in doughs, it reduces toughness and springiness by modifying both the protein and cellulose int he dough. This -19-

modification makes the dough easier to handle as well as increasing its taste and "mouth feel." Cleared Potassium Gibberellate is simply a nutrient for the yeasts that are responsible for rapid and complete fermentation of doughs. Cleared Potassium Iodide is used primarily as a supplement to increase the level of iodine in foods -- a preventive against goiter. GRAS Potassium Nitrate, an inorganic compound, is used as a curing ingredient in the processing of cod roe. Regulated Potassium Sorbate is a derivative of sorbic acid. It is used to prevent spoilage by bacteria and yeasts. (See Sorbic Acid.) GRAS Propionic Acid is a fatty acid found naturally in Swiss cheese. It is used widely in bread doughs in inhibit mold spoilage. GRAS Propylene Glycol is used for its emulsifying ability in ice cream and for its ability to inhibit formation of crystals in icings and toppings. GRAS Propylene Glycol Monostearate has several functions. Although primarily a surface-active agent, it also contributes to tenderness in baked goods by its ability to trap air in batter mixtures to improve volume and texture. It also keeps fat and oils form separating. Cleared Propyl Gallate is an antioxidant used to retard rancidity. It is often used in combination with