(600) Food Deluxe Items

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Beverage

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Ale"]
A type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops. There are many types of ales, including pale ale, brown ale, Indian pale ale (IPA), and more.
[/vc_toggle][vc_toggle title="Apple Juice"]
A fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate.
[/vc_toggle][vc_toggle title="Beer"]An alcoholic drink made from yeast-fermented malt flavored with hops. Most modern beer is brewed with hops, which add bitterness and other flavors and act as a natural preservative and stabilizing agent. Other flavoring agents such as gruit, herbs, or fruits may be included or used instead of hops.[/vc_toggle][vc_toggle title="Bourbon"]American whiskey, a barrel-aged distilled spirit made primarily from corn. Must be aged in new, charred oak barrels. It can be made in any state in the U.S. though Kentucky ismost famous for it.[/vc_toggle][vc_toggle title="Coffee (black)"]Black coffee may refer to: Coffee, served as a beverage without cream or milk, and often without sugar as well.[/vc_toggle][vc_toggle title="Cola"]A brown carbonated drink that is flavored with an extract of cola nuts, or with a similar flavoring. Most contain caffeine. Most modern colas contain caramel color, and are sweetened with sugar and/or high-fructose corn syrup.[/vc_toggle][vc_toggle title="Cranberry Juice"]Juice made by squeezing the fruit.[/vc_toggle][vc_toggle title="Gin"]A clear alcoholic liquor distilled from either grain, malt or juniper berries.[/vc_toggle][vc_toggle title="Kombucha"]Fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits.[/vc_toggle][vc_toggle title="Lager"]Type of beer conditioned at low temperatures. The term may also be used as a verb to describe the cold-conditioning process. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer.[/vc_toggle][vc_toggle title="Milk (Almond)"]Plant milk manufactured from almonds with a creamy texture and nutty flavor, although some types or brands are flavored in imitation of dairy milk.[/vc_toggle][vc_toggle title="Milk (Cashew)"]Non-dairy milk, which means it contains no lactose. In its most basic form, it's made from filtered water and cashews. Cashew milk is easily digested by most folks who are lactose intolerant.[/vc_toggle][vc_toggle title="Milk (Coconut)"]Opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk is due to its high oil content, most of which is saturated fat.[/vc_toggle][vc_toggle title="Milk (Soy)"]Plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.[/vc_toggle][vc_toggle title="Orange Juice"]Juice made by squeezing the fruit sometimes with additives.[/vc_toggle][vc_toggle title="Pineapple Juice"]Juice made by squeezing the pineapple fruit.[/vc_toggle][vc_toggle title="Pomegranate Juice"]Made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Rum"]A distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.[/vc_toggle][vc_toggle title="Sambuca"]Italian anise-flavored, usually colorless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in color (black sambuca) or bright red (red sambuca).[/vc_toggle][vc_toggle title="Scotch"]Malt whisky or grain whisky, made in Scotland. Made from only water and malted barley.[/vc_toggle][vc_toggle title="Tea (Black)"]More oxidized than oolong, green, and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Also made from the Camellia Sinensis plant. The type tested for does not include milk or cream.[/vc_toggle][vc_toggle title="Tea (Chamomile)"]The plant is used to flavor foods, in herbal teas, perfumes, and cosmetics. It is used to make a rinse for blonde hair and is popular in aromatherapy; its practitioners believe it to be a calming agent to reduce stress and aid in sleep.[/vc_toggle][vc_toggle title="Tea (Earl Grey)"]A tea blend which has been flavored with the addition of oil of bergamot.[/vc_toggle][vc_toggle title="Tea (Green)"]Green tea is a type of tea that is made from Camellia Sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. A brewed green tea is typically green, yellow or light brown in color, and its flavor profile can range from grass-like and toasted (pan fired) to vegetal, sweet and seaweed-like (steamed). If brewed correctly, most green tea should be quite light in color and only mildly astringent.[/vc_toggle][vc_toggle title="Tea (Jasmine)"]A tea scented with aroma from jasmine blossoms to make a scented tea. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavor of jasmine tea is subtly sweet and highly fragrant.[/vc_toggle][vc_toggle title="Tea (Oolong)"]A traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Contains caffeine.[/vc_toggle][vc_toggle title="Tea (Rooibos)"]The tea has a taste and color somewhat similar to hibiscus tea, or an earthy flavor like yerba mate. Does not contain caffeine.[/vc_toggle][vc_toggle title="Tea (Yerba Mate)"]A naturally caffeinated tea. Brewed from the naturally caffeinated and nourishing leaves of the species of holly native to the South American Atlantic rainforest (Ilex paraguariensis), it contains 24 vitamins and minerals, 15 amino acids, and abundant polyphenols.[/vc_toggle][vc_toggle title="Tequila"]A regional distilled beverage and type of alcoholic drink made from the blue agave plant. The white version of tequila, known as silver tequila, is the product obtained without a or with very short aging process. Gold tequila is usually silver tequila with the addition of grain alcohols and caramel color, however, some higher end gold tequilas may be a blend of silver and reposado. The aging process generally imparts a golden color.[/vc_toggle][vc_toggle title="Vodka"]A distilled alcoholic beverage composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally, vodka is made through the distillation of cereal grains or potatoes that have been fermented.[/vc_toggle][vc_toggle title="Whiskey"]Type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.[/vc_toggle][vc_toggle title="Wine (Red)"]Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.[/vc_toggle][vc_toggle title="Wine (White)"]Wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585071952369{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Dairy

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Buttermilk"]The liquid left behind after churning butter out of cultured cream. Buttermilk can be drunk straight, and it can also be used in cooking.[/vc_toggle][vc_toggle title="Cheese (Blue)"]General classification of cheese that have cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue mold.[/vc_toggle][vc_toggle title="Cheese (Brie)"]Soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.[/vc_toggle][vc_toggle title="Cheese (Camembert)"]Moist, soft, creamy, surface-ripened cow's milk cheese.[/vc_toggle][vc_toggle title="Cheese (Cheddar)"]A kind of firm smooth yellow cheese, originally made in Cheddar in southwestern England.[/vc_toggle][vc_toggle title="Cheese (Cottage)"]Fresh cheese curd product with a mild flavor. In the past, it was known as "curds and whey."[/vc_toggle][vc_toggle title="Cheese (Feta)"]Brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.[/vc_toggle][vc_toggle title="Cheese (Goat)"]Cheese made from goat's milk.[/vc_toggle][vc_toggle title="Cheese (Gouda)"]Mild, yellow cheese, originating from the Netherlands, made from cow's milk.[/vc_toggle][vc_toggle title="Cheese (Mozzarella)"]Traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.[/vc_toggle][vc_toggle title="Cheese (Muenster)"]Semi-soft cheese from the United States. Muenster is pale in color and smooth in texture with an orange rind.[/vc_toggle][vc_toggle title="Cheese (Parmesan)"]An Italian hard, granular cheese that is produced from cow's milk and has aged 12-36 months.[/vc_toggle][vc_toggle title="Cheese (Pepper Jack)"]Also known as Monterey Jack, an American white, semi-hard cheese made using cow's milk. It is noted for its mild flavor and slight sweetness.[/vc_toggle][vc_toggle title="Cheese (Provolone)"]Semi-hard cheese with taste varying greatly from provolone piccante. It's sweet with. a very mild taste.[/vc_toggle][vc_toggle title="Cheese (Ricotta)"]Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Cheese (Swiss)"]American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like.[/vc_toggle][vc_toggle title="Cream"]Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators".[/vc_toggle][vc_toggle title="Cream Cheese"]A soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.[/vc_toggle][vc_toggle title="Kefir"]A fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture.[/vc_toggle][vc_toggle title="Lactose"]A sugar present in milk. It is a disaccharide containing glucose and galactose units.[/vc_toggle][vc_toggle title="Milk (Boiled)"]Milk which has been heated to boiling point.[/vc_toggle][vc_toggle title="Milk (Condensed)"]Usually made from cow’s milk by removing water. Condensed milk is used in numerous dessert dishes in many countries.[/vc_toggle][vc_toggle title="Milk (Condensed)"]Usually made from cow’s milk by removing water. Condensed milk is used in numerous dessert dishes in many countries.[/vc_toggle][vc_toggle title="Milk (Cow)"]Milk obtained from dairy cows.[/vc_toggle][vc_toggle title="Milk (Evaporated)"]Shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.[/vc_toggle][vc_toggle title="Milk (Goat)"]Milk from the goat.[/vc_toggle][vc_toggle title="Milk (Rice)"]Plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla.[/vc_toggle][vc_toggle title="Milk (Sheep)"]Milk from the sheep.[/vc_toggle][vc_toggle title="Sour Cream"]A dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Used as a topping for baked potatoes. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. It can be eaten as a dessert, with fruits or berries and sugar topping.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585073244621{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Fat

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Avocado Oil"]Edible oil pressed from the fruit of the Persea americana. As a food oil, it is used as an ingredient in other dishes, and as a cooking oil. It is also used for lubrication and in cosmetics, where it is valued for its supposed regenerative and moisturizing properties.[/vc_toggle][vc_toggle title="Butter"]A dairy product with high butterfat content. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Most frequently made from cow's milk, but it can be made from another mammal’s milk.[/vc_toggle][vc_toggle title="Canola Oil"]Vegetable oil derived from a variety of rapeseed that is low in erucic acid. It's from the seed of any of several cultivars of the plant family Brassicaceae.[/vc_toggle][vc_toggle title="Coconut Oil"]The fatty oil obtained from the coconut and used in candies, confections and in cosmetics.[/vc_toggle][vc_toggle title="Cod Liver Oil"]Cod liver oil is a dietary supplement derived from liver of cod fish. Cod liver oil for human consumption is pale and straw colored, with a mild flavor. As with most fish oils, it contains the omega-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid.[/vc_toggle][vc_toggle title="Corn Oil"]Extracted from the germ of corn. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.[/vc_toggle][vc_toggle title="Flaxseed Oil"]Also known as Linseed oil or flax pil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant. The oil is obtained by pressing, sometimes followed by solvent extraction. Linseed oil is a drying oil, meaning it can polymerize into a solid form.[/vc_toggle][vc_toggle title="Ghee"]Composed almost entirely of fat, 62% of which consists of saturated fats. It is also rich in oxidized cholesterol: 259 μg/g, or 12.3% of total cholesterol. Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee.[/vc_toggle][vc_toggle title="Grapeseed Oil"]Pressed from the seeds of grapes, and is thus an abundant by-product of winemaking.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Hemp Seed Oil"]Edible oil that contains 76% as polyunsaturated fat, including omega-6 fatty acids such as linoleic acid (LA, 54%) and gamma-linolenic acid (GLA, 3%), and omega-3 fatty acids such as alpha-linolenic acid (ALA, 17%) and stearidonic acid (2%).[/vc_toggle][vc_toggle title="Olive Oil"]A liquid fat obtained from olives.[/vc_toggle][vc_toggle title="Peanut Oil"]Known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil has a strong peanut flavor and aroma. It is often used in American, Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor.[/vc_toggle][vc_toggle title="Peppermint Oil"]An essential oil, known for giving a cool feel and calming effect on the body.[/vc_toggle][vc_toggle title="Pumpkin Seed Oil"]Polyunsaturated fat, specifically omega-3 and omega-6 fatty acids. Research has shown that these essential fatty acids can help raise HDL (good) cholesterol, improve the ratio of HDL to LDL cholesterol, and prevent cardiovascular disease.[/vc_toggle][vc_toggle title="Sesame Oil"]Edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil, it is used as a flavor enhancer in many cuisines, having a distinctive nutty aroma and taste.[/vc_toggle][vc_toggle title="Sunflower Oil"]The non-volatile oil pressed from the seeds of sunflower. Refined sunflower oil is used for low-to-extremely-high-temperature cooking. As a frying oil, it behaves as a typical vegetable triglyceride. Unrefined sunflower oil is a traditional salad dressing in Eastern European cuisines. Sunflower oil is also an ingredient in sunflower butter. Can be used for cooking snack foods, such as potato chips or French fries, may use sunflower oil.[/vc_toggle][vc_toggle title="Vegetable Oil"]Fats extracted from seeds, or less often, from other parts of fruits. Can be consumed directly, or indirectly as ingredients in food or can be heated and used to cook other foods (not sure if. right definition. says vegatable fat in out sheet -Mel).[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585074174139{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Fruit

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Acai Berry"]A superfood that can be eaten whole or juiced; This fruit is typically an inch-long and reddish-purple in color. It comes from the acai palm tree, which is native to Central and South America.[/vc_toggle][vc_toggle title="Apple (Braeburn)"]A cultivar of apple that is firm to the touch with a red/orange vertical streaky appearance on a yellow/green background. Its color intensity varies with different growing conditions.[/vc_toggle][vc_toggle title="Apple (Granny Smith)"]Type of apple. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus pumila as the polleniser.[/vc_toggle][vc_toggle title="Apple (Golden Delicious)"]Type of apple. A large, yellowish-green skinned cultivar and very sweet to the taste. It is prone to bruising and shriveling, so it needs careful handling and storage. It is a favorite for salads, apple sauce, and apple butter.[/vc_toggle][vc_toggle title="Apple (Gala)"]Type of apple. Gala apples are non-uniform in color, usually vertically striped or mottled, with overall orange color. They are sweet, fine textured, and aromatic,[1] can be added to salads, cooked, or eaten raw, and are especially suitable for creating sauces.[/vc_toggle][vc_toggle title="Apple (Fuji)"]Type of apple. They have a dense flesh that is sweeter and crisper than many other apple cultivars, making them popular with consumers around the world.[/vc_toggle][vc_toggle title="Apple (Pink Lady)"]Also called a Cripps pink apple. They have a crunchy texture and a tart taste with a sweet finish.[/vc_toggle][vc_toggle title="Apple (Jazz)"]Type of apple. It is hard and crisp but juicy. The color is flushes of red and maroon over shades of green, yellow and orange.[/vc_toggle][vc_toggle title="Apricots"]A juicy, soft fruit. They are orange-yellow in color. The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone" or "kernel", with a grainy, smooth texture except for three ridges running down one side.[/vc_toggle][vc_toggle title="Avocado"]They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Often eaten in salads, dips and cooking.[/vc_toggle][vc_toggle title="Carambola"]The fruit has distinctive ridges running down its sides (usually five but can occasionally vary); when cut in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand. They may also be used in cooking and can be made into relishes, preserves, and juice drinks.[/vc_toggle][vc_toggle title="Cantaloupe"]Sweet melon, or spanspek is a melon that is a variety of the muskmelon species from the family Cucurbitaceae.[/vc_toggle][vc_toggle title="Blueberries"]The small sweet blue-black edible berry of the blueberry plant. Can be eaten raw, cooked, as jam, in muffins, and more.[/vc_toggle][vc_toggle title="Blackberries"]Edible soft fruit. Often purple-black. They contain numerous seeds. When cooked, they become softer.[/vc_toggle][vc_toggle title="Bilberries"]Very small, dark blue berries. They are different from North American blueberries, although the species are closely related. Bilberry are non-climacteric fruits with a smooth, circular outline at the end opposite the stalk, whereas blueberries retain persistent sepals there, leaving a rough, star-shaped pattern of five flaps. Bilberries grow singly or in pairs rather than in clusters, as blueberries do, and blueberries have more evergreen leaves. Bilberries are dark in color, and usually appear near black with a slight shade of purple.[/vc_toggle][vc_toggle title="Bananas"]The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe.[/vc_toggle][vc_toggle title="Cranberries"]Very small, red colored fruit. Fresh cranberries are hard, sour, and bitter.[/vc_toggle][vc_toggle title="Cherries"]A small stone fruit, or drupe, that belongs to the same family as apricots, peaches, and plums.[/vc_toggle][vc_toggle title="Clementines"]A citrus fruit hybrid between a willowleaf mandarin orange (C. × deliciosa) and a sweet orange (C. × sinensis), named for its late 19th-century discoverer. The exterior is a deep orange colour with a smooth, glossy appearance.[/vc_toggle][vc_toggle title="Coconut"]The inner flesh of the mature seed forms a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called "coconut milk" in the literature, and when immature, may be harvested for their potable "coconut water", also called "coconut juice".[/vc_toggle][vc_toggle title="Figs"]A soft pear-shaped fruit with sweet dark flesh and many small seeds, eaten fresh or dried.[/vc_toggle][vc_toggle title="Dates"]Date fruits are oval-cylindrical, and when ripe, range from bright red to bright yellow in color, depending on variety. Dry or soft dates are eaten out-of-hand, or may be pitted and stuffed with fillings such as almonds, walnuts, pecans, candied orange and lemon peel, tahini, marzipan or cream cheese. Pitted dates are also referred to as stoned dates. Partially dried pitted dates may be glazed with glucose syrup for use as a snack food. Dates can also be chopped and used in a range of sweet and savory dishes.[/vc_toggle][vc_toggle title="Grapefruit (White)"]Has a bright yellow rind when ripe. Very juicy.[/vc_toggle][vc_toggle title="Grapefruit (Pink)"]Large, round citrus fruit with edible flesh. The taste ranges from highly acidic and somewhat sour, to sweet and tart.[/vc_toggle][vc_toggle title="Goji Berries"]Looks like a dried cranberry. A Goji or wolfberry, is the fruit of either Lycium barbarum or Lycium chinense, two closely related species of boxthorn in the nightshade family.[/vc_toggle][vc_toggle title="Galia Melon"]They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Grapes (Red)"]Can be eaten fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, grape seed oil, and red wine.[/vc_toggle][vc_toggle title="Grapes (White)"]Can be eaten fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, grape seed oil, and white wine.[/vc_toggle][vc_toggle title="Guava"]An edible, pale orange tropical fruit with pink juicy flesh and a strong sweet aroma.[/vc_toggle][vc_toggle title="Olives (Black)"]Classified as fruit because they're formed from the ovary of the olive flower, and they're seed-bearing structures. Black olives are picked while ripe which is when the color has turned from green to black. They are a great source of vitamin E and impede this oxidation of cholesterol.[/vc_toggle][vc_toggle title="Mango"]Fruit with edible flesh. Often eaten and used in cooking.[/vc_toggle][vc_toggle title="Lime"]Citrus fruit, which is typically round, green in color, 3–6 centimetres in diameter, and contains acidic juice vesicles.[/vc_toggle][vc_toggle title="Lemon"]Edible fruit also called a Chinese gooseberry. It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds.[/vc_toggle][vc_toggle title="Kiwis"]Edible fruit also called a Chinese gooseberry. It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds.[/vc_toggle][vc_toggle title="Honeydew Melon"]Popular variety of melon with yellow skin and edible, white flesh.[/vc_toggle][vc_toggle title="Olives (Green)"]Classified as fruit because they're formed from the ovary of the olive flower. Green olives are picked before ripening. Green olives are denser, firmer and more bitter than black olives.[/vc_toggle][vc_toggle title="Peaches"]Round, sweet stone fruit with juicy flesh.[/vc_toggle][vc_toggle title="Papaya"]Tropical fruit shaped like an elongated melon, with edible orange flesh and small black seeds.[/vc_toggle][vc_toggle title="Oranges"]A citrus fruit. Round with orange skin and edible flesh.[/vc_toggle][vc_toggle title="Raisins"]A partially dried grape. Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow.[/vc_toggle][vc_toggle title="Prunes"]A plum preserved by drying, having a black, wrinkled appearance.[/vc_toggle][vc_toggle title="Plantain"]Plantains are members of the banana family, but they are starchier and lower in sugar, which means that when they are ripe, they will still be green in color. If you get them when they are overripe, they may have started to turn yellow or black. While a banana makes a great, raw on-the-go-snack, plantains aren’t usually eaten raw because of the high starch content.[/vc_toggle][vc_toggle title="Pineapples"]A juicy, edible tropical fruit somewhat resembling a pine cone: it consists of the fleshy inflorescence of a collective fruit developed from a spike of flowers. The fibrous flesh of pineapple is yellow in color and has a vibrant tropical flavor that balances the tastes of sweet and tart. Typically eaten raw but can also be grilled or a pizza topping.[/vc_toggle][vc_toggle title="Pears"]A sweet yellowish- or brownish-green edible fruit that is typically narrow at the stalk and wider toward the base, with sweet, slightly gritty flesh.[/vc_toggle][vc_toggle title="Pomegranates"]A medium size fruit that contains many small red seeds that can be eaten.[/vc_toggle][vc_toggle title="Plums"]Oval, fleshy stone fruit. Small and often red or purple in color. Plums can be used raw or in the form of juices, jellies, marmalades and cakes.[/vc_toggle][vc_toggle title="Strawberries"]A seeded fruit with a bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, juice, pies, ice creams, milkshakes, and chocolates.[/vc_toggle][vc_toggle title="Raspberries"]An edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupelets.[/vc_toggle][vc_toggle title="Tangerines"]A group of orange-colored citrus fruit consisting of hybrids of mandarin orange. The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety.[/vc_toggle][vc_toggle title="Watermelons"]A type of melon. Watermelons are a sweet, popular fruit of summer, usually consumed fresh in slices, diced in mixed fruit salads, or as juice.[/vc_toggle][vc_toggle title="Tomatoes (cooked)"]The cooked form of the tomato fruit. While tomatoes are fruits — botanically classified as berries — they are commonly used as a vegetable ingredient or side dish.[/vc_toggle][vc_toggle title="Tomatoes (Raw)"]The cooked form of the tomato fruit. While tomatoes are fruits — botanically classified as berries — they are commonly used as a vegetable ingredient or side dish.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585080118727{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Grain

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Amaranth"]A cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the Amaranthus species are summer annual weeds and are commonly referred to as pigweed.[/vc_toggle][vc_toggle title="Barley"]A member of the grass family, is a major cereal grain grown in temperate climates globally. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.[/vc_toggle][vc_toggle title="Bread (Ezekiel)"]It's as healthy as a bread gets. It's a type of sprouted bread, made from a variety of whole grains and legumes that have started germinating (sprouting). Compared to white bread, which is made of refined wheat flour, Ezekiel bread is much richer in healthy nutrients and fiber.[/vc_toggle][vc_toggle title="Bread (Rye)"]A type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.[/vc_toggle][vc_toggle title="Bread (Sourdough)"]Made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli.[/vc_toggle][vc_toggle title="Bread (Wheat)"]Made from whole wheat flour so it is richer in vitamins and minerals since it is less refined.[/vc_toggle][vc_toggle title="Bread (White)"]Made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. The flour used in white breads are bleached further—by the use of chemicals such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable.[/vc_toggle][vc_toggle title="Buckwheat"]Grain-like seed. Does not contain gluten. Can be made into a flour and used in many items. Can be made into noodles, rice, beers, and more.[/vc_toggle][vc_toggle title="Bulgar Wheat"]Cereal food made from the cracked parboiled groats of several different wheat species.[/vc_toggle][vc_toggle title="Corn Flour (Maize)"]Maize flour is the entire corn kernel milled into flour.[/vc_toggle][vc_toggle title="Couscous"]Tiny pasta made of wheat or barley. Although couscous was traditionally hand-rolled, these days it's made by machine: Coarsely-ground durum wheat (semolina) is moistened and tossed with fine wheat flour until it forms tiny, round balls.[/vc_toggle][vc_toggle title="Farro"]Composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft.[/vc_toggle][vc_toggle title="Flaxseed"]Also known as common flax or linseed, is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world.[/vc_toggle][vc_toggle title="Freekeh"]Cereal food made from green durum wheat that is roasted and rubbed to create its flavour.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Gluten"]Found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, etc.), as well as products derived from these grains (such as breads and malts).[/vc_toggle][vc_toggle title="Millet"]A fast-growing cereal plant that is widely grown in warm countries and regions with poor soils. The numerous small seeds are used to make flour or alcoholic drinks.[/vc_toggle][vc_toggle title="Oatmeal"]A species of cereal grain grown for its seed. Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola.[/vc_toggle][vc_toggle title="Quinoa"]A herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass like wheat or rice, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.). After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. It's nutty and fresh, and it has a fine, fluffy texture very similar to couscous. Sometimes served as a side as an alternative to pasta or rice.[/vc_toggle][vc_toggle title="Rice (Brown)"]Whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed.[/vc_toggle][vc_toggle title="Rice (White)"]Milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.[/vc_toggle][vc_toggle title="Rice (Wild)"]Are four species of grasses forming the genus Zizania, and the grain that can be harvested from them. The grain was historically gathered and eaten in North America and China. While now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.[/vc_toggle][vc_toggle title="Rye"]Grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.[/vc_toggle][vc_toggle title="Sorghum"]Cereal grain that grows tall like corn, and it is used for a lot more than just sweetening. First and foremost, in the United States, sorghum is used as livestock feed and turned into ethanol. It's a popular crop to grow within the drier regions of the States because it is drought resistant.[/vc_toggle][vc_toggle title="Spelt"]Known as dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BCE.[/vc_toggle][vc_toggle title="Teff"]About the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. ... Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.[/vc_toggle][vc_toggle title="Wheat (Ground)"]The ground form of a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.[/vc_toggle][vc_toggle title="Wheat (Whole Grain)"]A grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.[/vc_toggle][vc_toggle title="Wheat Berry"]A whole wheat kernel, composed of the bran, germ, and endosperm. Botanically, it is a type of fruit called a caryopsis. Wheat berries have a tan to reddish-brown color and are available as either a hard or soft processed grain.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585083711198{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Misc

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Arrowroot"]Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. The starch is used as a thickener in many foods such as puddings and sauces, and is also used in cookies and other baked goods. It is extremely bland, making it suitable for neutral diets, especially for people who are feeling nauseous. The starch is not terribly nutritious, but some people believe that it helps to soothe upset stomachs, which is why many health food stores carry arrowroot cookies.[/vc_toggle][vc_toggle title="Chocolate (Dark)"]Form of chocolate containing cocoa solids, cocoa butter and sugar, without the milk found in milk chocolate.[/vc_toggle][vc_toggle title="Chlorophyl"]The pigment that colour green the leaves of vegetables. Vegetables rich in chlorophyll include spinach, beet tops, broccoli, collard greens, Tuscan kale, dandelion, chicory, turnip greens, catalogna chicory, agretto and spirulina algae.[/vc_toggle][vc_toggle title="Chlorella"]Genus of single-celled green algae belonging to the division Chlorophyta. Chlorella has been considered as a potential source of food and energy because its photosynthetic efficiency can, in theory, reach 8%, which exceeds that of other highly efficient crops such as sugar cane.[/vc_toggle][vc_toggle title="Carob"]A brown floury powder extracted from the carob bean used as a substitute for chocolate.[/vc_toggle][vc_toggle title="Chocolate (Milk)"]Solid chocolate made with the addition of milk.[/vc_toggle][vc_toggle title="Gelatin"]It is in almost every gummy confectionery and items like marshmallow, ice cream and even low-fat yogurt.[/vc_toggle][vc_toggle title="Chocolate (White)"]Chocolate confection made from cocoa butter, sugar and milk solids. White chocolate does not contain cocoa solids, which are found in other types of chocolate. It is characterized by a pale ivory color.[/vc_toggle][vc_toggle title="Kelp"]Large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant; it is a heterokont. Kelp grows in "underwater forests" in shallow oceans.[/vc_toggle][vc_toggle title="Hemp"]Hemp is the non THC variety of the Cannabis Sativa plant.[/vc_toggle][vc_toggle title="Ketchup"]Sauce used as a condiment. Although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients, the unmodified modern recipe refers to tomato-based ketchup.[/vc_toggle][vc_toggle title="Nori"]Edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets.[/vc_toggle][vc_toggle title="Mustard"]Hot tasting yellow paste. Eaten and used in cooking.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Nutritional Yeast"]Deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. It is sold in the form of yellow flakes, granules or powder.[/vc_toggle][vc_toggle title="Oyster Sauce"]Usually dark brown, a condiment made from oyster extracts.[/vc_toggle][vc_toggle title="Tahini"]Condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the South Caucasus, and the Middle East, as well as parts of North Africa.[/vc_toggle][vc_toggle title="Soy Sauce"]A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, and brine. Used in cooking and as a condiment.[/vc_toggle][vc_toggle title="Spirulina"]Biomass of cyanobacteria that can be consumed by humans and animals. The two species are Arthrospira platensis and A. maxima. Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.[/vc_toggle][vc_toggle title="Vinegar (Malt)"]Malt vinegar is a dark, flavorful vinegar that’s made by malting barley, making the barley into beer, and then turning that beer into vinegar. Its bold, unique flavor makes it a great condiment on French fries or fish and chips—as well as a tasty addition to pickling mixtures.[/vc_toggle][vc_toggle title="Vanilla"]Substance from vanilla pods, often used as flavoring. Can be used as the whole pod, extract, sugar, or powder.[/vc_toggle][vc_toggle title="Vinegar (Clear)"]An aqueous solution of acetic acid and trace chemicals that may include flavorings. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling.[/vc_toggle][vc_toggle title="Wakame"]Species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads.[/vc_toggle][vc_toggle title="Yeast"]A microscopic fungus consisting of single oval cells that reproduce by budding and are capable of converting sugar into alcohol and carbon dioxide. Used in bread, beer, and wine.[/vc_toggle][vc_toggle title="Tapioca"]A starchy substance in the form of hard white grains, obtained from cassava and used in cooking for puddings and other dishes.[/vc_toggle][vc_toggle title="Vinegar (Apple Cider)"]A vinegar made from fermented apple juice. Used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585084097015{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Nuts

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Almond"]An edible, oval nut with a woody shell. Almonds can be eaten raw or cooked. They can be made into oils, milk, butter, or flour as an alternative to dairy or gluten products.[/vc_toggle][vc_toggle title="Brazil Nuts"]A large, three-sided South American nut. Often found in mixed nuts.[/vc_toggle][vc_toggle title="Cashew Nuts"]Edible kidney shaped nut. Rich in oil and protein. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter.[/vc_toggle][vc_toggle title="Chestnuts"]A glossy brown nut that may be roasted and eaten. Chestnuts can be dried and milled into flour, which can then be used to prepare breads, cakes, pies, pancakes, pastas, polenta, or used as thickener for stews, soups, and sauces.[/vc_toggle][vc_toggle title="Dry Roasted Peanuts"]The popular nut – roasted. Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhances the scent and taste of some spices.[/vc_toggle][vc_toggle title="Hazelnuts"]Small, brown edible nut from the hazel tree. Used in confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as Nutella and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and used as a cooking oil.[/vc_toggle][vc_toggle title="Macadamia Nuts"]Edible nut from the macadamia tree.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Peanuts"]Very commonly eaten nut. Eaten raw, also used in cooking.[/vc_toggle][vc_toggle title="Pecans"]Edible, smooth brown nut from the pecan tree.[/vc_toggle][vc_toggle title="Pine Nuts"]The edible seed from various pine trees.[/vc_toggle][vc_toggle title="Pistachios"]A member of the cashew family. The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter, pistachio paste, and confections.[/vc_toggle][vc_toggle title="Sunflower Seeds"]Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats.[/vc_toggle][vc_toggle title="Walnuts"]Walnut meats are available in two forms; in their shells or shelled. The meats may be whole, halved, or in smaller portions due to processing. Walnuts are often candied and may be used as an ingredient in other foods. Walnuts are also popular in brownie recipes, as ice cream toppings, and walnut pieces are used as a garnish on some foods.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585084862781{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Protein

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Alpha-Lactalbumin"]Known as "whey protein.” It is the albumin contained in milk and obtained from whey. It is a protein that regulates the production of lactose in the milk. Lactalbumin is found in the milk of many mammals, including humans and cows. Used in cheeses, cream, butter, and other products that contain real dairy.
[/vc_toggle][vc_toggle title="Bacon"]Cured meat from the sides and belly of a pig, having distinct strips of fat and typically served in thin slices. Eaten cooked. Items can be flavored with bacon as well.[/vc_toggle][vc_toggle title="Beef"]The flesh of different cuts of cattle.[/vc_toggle][vc_toggle title="Beef Jerky"]A lean cut of meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before enough moisture has been removed. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying.[/vc_toggle][vc_toggle title="Beta-Lactoglobulin"]A major whey protein of cow and sheep's milk, and is also present in many other mammalian species; a notable exception being humans. Used in butter, cheeses, cream, and more.[/vc_toggle][vc_toggle title="Chicken"]A bird used for meat or eggs. Most common type of poultry.[/vc_toggle][vc_toggle title="Bison"]Large, even-toed ungulates in the genus Bison within the subfamily Bovinae.[/vc_toggle][vc_toggle title="Egg White"]The clear, viscous substance surrounding the egg yolk. Turns white when cooked or beaten.[/vc_toggle][vc_toggle title="Duck"]A water bird, known for its short legs and webbed feet. Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat.[/vc_toggle][vc_toggle title="Goose"]A species of duck. The meat of the bird is widely eaten. It is dark meat, with an intense flavor more often compared to beef than chicken.[/vc_toggle][vc_toggle title="Goat"]A domesticated animal. The flesh of this animal can be eaten. It is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage.[/vc_toggle][vc_toggle title="Egg Yolk"]The yellow part of an egg.[/vc_toggle][vc_toggle title="Liver (Beef)"]Organ/liver of a cow.[/vc_toggle][vc_toggle title="Lamb"]Flesh of a young sheep.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Liver (Chicken)"]Organ/liver of a chicken.[/vc_toggle][vc_toggle title="Pea Protein"]Type of powder. A food with a neutral taste that is used in dairy alternatives such as cheeses and yogurt. It is extracted from the yellow pea, Pisum sativum, and has a typical legume amino acid profile.[/vc_toggle][vc_toggle title="Pork"]The culinary name for meat from a domestic pig. Eaten cooked or preserved.[/vc_toggle][vc_toggle title="Quorn"]Sold as both a cooking ingredient and as the meat substitute used in a range of prepackaged meals.[/vc_toggle][vc_toggle title="Tempeh"]Traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.[/vc_toggle][vc_toggle title="Rabbit"]A small mammal. A lean source of high-quality protein.[/vc_toggle][vc_toggle title="Soy"]The protein derived from soybeans, used as a replacement for animal protein in foods and fodder. Uses include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.[/vc_toggle][vc_toggle title="Seitan"]Vegan meat substitute made entirely out of hydrated gluten, the main protein found in wheat. It is sometimes also called wheat gluten, wheat meat, wheat protein or just gluten. Seitan is a vegan meat substitute made by rinsing wheat dough to remove the starch.[/vc_toggle][vc_toggle title="Venison"]Meat from a deer. Can be eaten as steaks, tenderloin, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note.[/vc_toggle][vc_toggle title="Tofu"]Known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Main ingredient is Soy milk.[/vc_toggle][vc_toggle title="Textured Vegetable Protein"]Texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.[/vc_toggle][vc_toggle title="Veal"]Flesh of a baby calf. Often eaten in the form of cutlets.[/vc_toggle][vc_toggle title="Turkey"]Flesh from the turkey bird. Can be eaten many ways.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585180818146{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Seafood

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Anchovy"]A small shoaling fish of commercial importance as a food fish and as bait. It is strongly flavored and is usually preserved in salt and oil. Sometimes used in Worcestershire sauce, Barbecue sauces made with Worcestershire, Caesar salad and Caesar dressing.[/vc_toggle][vc_toggle title="Clams"]An edible mollusk. Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into clam chowder, clams casino, Clam cakes, stuffies, or they can be cooked using hot rocks and seaweed in a New England clam bake.[/vc_toggle][vc_toggle title="Cod"]A large edible marine fish. Cod has a mild flavor and a dense, flaky, white flesh.[/vc_toggle][vc_toggle title="Crab"]A crustacean with edible flesh. Crabs are prepared and eaten as a dish in many different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species, just the claws or legs are eaten.[/vc_toggle][vc_toggle title="Crayfish"]Freshwater crustacean resembling a small lobster. Only a small portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.[/vc_toggle][vc_toggle title="Eel"]Edible slender fish. Often used in Japanese cuisines.[/vc_toggle][vc_toggle title="Halibut"]A flat-fish often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low-fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.[/vc_toggle][vc_toggle title="Herring"]Small, silvery fish. Widely eaten.[/vc_toggle][vc_toggle title="Lobster"]Large crustacean, flesh eaten cooked.[/vc_toggle][vc_toggle title="Mackerel"]Frequently eaten fish. Greenish-blue in color.[/vc_toggle][vc_toggle title="Mussels"]Mollusk with a brown or purplish-black shell that is sometimes eaten with pasta and sauce.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Oyster"]Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added.[/vc_toggle][vc_toggle title="Plaice"]A right-eyed flounder belonging to the Pleuronectidae family. They are a commercially important flatfish which lives on the sandy bottoms of the European shelf. Typically cooked or smoked.[/vc_toggle][vc_toggle title="Prawns"]A large swimming crustacean.[/vc_toggle][vc_toggle title="Salmon"]A large, edible fish that is a popular game fish, much prized for its pink flesh. Salmon mature in the sea but migrate to freshwater streams to spawn. Classified as an oily fish.[/vc_toggle][vc_toggle title="Sardine"]A nutrient-rich, small, oily fish. Typically canned with oil.[/vc_toggle][vc_toggle title="Sole"]A flat fish that has a mild, buttery, sweet flavor and versatility, and for its ease of filleting.[/vc_toggle][vc_toggle title="Shrimp"]Small crustacean. Usually sold frozen. Eaten many ways.[/vc_toggle][vc_toggle title="Trout (Brown)"]The brown trout is a relative of the Atlantic salmon, and is found in freshwater rivers and lakes throughout the European continent, North America, and the British Isles. Also known as sea trout, these fish are a favorite among anglers. A notoriously shy fish, numbers are carefully maintained by natural and artificial means. Other common names include the breac and the brownie.[/vc_toggle][vc_toggle title="Whitefish"]A whitefish is a broad term that refers to a category of fish that generally live near the bottom of water sources, such a lakes, oceans, ponds, and aquariums. They are equipped to comfortably reside in close proximity to loose sand and debris. Due to being located near the bottom of water sources near sand, members of this fish category generally have a dry and flaky texture to their flesh when they are cooked and consumed, especially compared to fish who reside closer to the surface of the water and tend to have an oilier texture. Some common types of whitefish are cod, pollock, and halibut.[/vc_toggle][vc_toggle title="Tuna"]Saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly.[/vc_toggle][vc_toggle title="Trout (Sea)"]Anadromous brown trout are a silvery color with faint black spots. However, once they return to freshwater they quickly take on the normal coloration of resident brown trout in preparation for spawning. Sea trout kelts (post spawn) return to their silvery stage as they migrate back to saltwater. In freshwater the top of the trout is an olive color with brown and black spots with the ventral side being tan to yellow. The sides have many orange and red spots ringed with a light blue.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585181606360{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Spice

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Aniseed"]A flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is widely cultivated and used to flavor food and alcoholic drinks, especially around the Mediterranean. It is often used in herbal medicine.[/vc_toggle][vc_toggle title="Basil"]A tropical regions from central Africa to Southeast Asia. It is a tender plant and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce.[/vc_toggle][vc_toggle title="Bay Leaf"]An aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces.[/vc_toggle][vc_toggle title="Caraway"]Seeds used in breads, desserts, or other dishes.[/vc_toggle][vc_toggle title="Cardamom"]Used as flavorings and cooking spices in both food and drink, and as a medicine. E. Cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked.[/vc_toggle][vc_toggle title="Cilantro"]Herb from the fresh leaves of the coriander plant. Fresh leaves and the dried seeds are the parts most traditionally used in cooking.[/vc_toggle][vc_toggle title="Cinnamon"]An aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree. Used in cooking/baking.[/vc_toggle][vc_toggle title="Cloves"]Cloves are aromatic flower buds used as a spice. Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends such as pumpkin pie spice and speculoos spices.[/vc_toggle][vc_toggle title="Coriander"]An aromatic culinary herb. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste.[/vc_toggle][vc_toggle title="Cress"]Fast growing, edible herb. Garden cress is added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon).[/vc_toggle][vc_toggle title="Dill"]Aromatic herb used for flavoring. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles.[/vc_toggle][vc_toggle title="Curry (Green)"]Considered the most popular curry in Thai cuisine. Green curry paste is traditionally made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.[/vc_toggle][vc_toggle title="Cumin"]Aromatic seed used as a spice. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, bahaarat, and is used to flavor numerous commercial food products.[/vc_toggle][vc_toggle title="Curry (Yellow)"]Made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli than other curries.[/vc_toggle][vc_toggle title="Curry (Red)"]Popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.[/vc_toggle][vc_toggle title="Ginger"]Hot, fragrant spice. Used as a flavoring mainly but can be found chopped, powdered, preserved or candied.[/vc_toggle][vc_toggle title="Fennel"]Highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and in soups and fish sauce.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Mint"]An aromatic plant often used in cooking. It can be used fresh or dried. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams.[/vc_toggle][vc_toggle title="Miso"]Traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients.[/vc_toggle][vc_toggle title="Nutmeg"]The hard, aromatic, almost spherical seed of a tropical tree. A very common spice related to mace. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.[/vc_toggle][vc_toggle title="Oregano"]Flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb. Oregano is also known as Spanish thyme and wild marjoram.[/vc_toggle][vc_toggle title="Paprika"]A powdered spice with a deep orange-red color and a mildly pungent flavor, made from the dried and ground fruits of certain varieties of pepper.[/vc_toggle][vc_toggle title="Parsley"]A biennial plant with white flowers and aromatic leaves that are either crinkly or flat and used as a culinary herb and for garnishing food.[/vc_toggle][vc_toggle title="Pepper (Black)"]Dried fruit from the pepper vine family of Piperaceae. Used whole as peppercorns or ground and used in cooking for spice / flavor.[/vc_toggle][vc_toggle title="Pepper (Red/Cayenne)"]A spicy pepper. It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.[/vc_toggle][vc_toggle title="Tumeric"]One of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes.[/vc_toggle][vc_toggle title="Salt (Table)"]Used in many cuisines around the world, and it is often found in salt shakers on diners’ eating tables for their personal use on food. Salt is also an ingredient in many manufactured foods.[/vc_toggle][vc_toggle title="Salt (Sea)"]A salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food.[/vc_toggle][vc_toggle title="Salt (Pink Himalayan)"]A rock salt (halite) from the Punjab, Pakistan. The salt often has a pinkish tint due to mineral impurities. It is primarily used as a food additive.[/vc_toggle][vc_toggle title="Sage"]It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. Used in many different cuisines.[/vc_toggle][vc_toggle title="Rosemary"]A woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Fresh or dried rosemary can be added to soups, sandwiches, salads, dips, and even be used for making infused oil.[/vc_toggle][vc_toggle title="Thyme"]A low-growing aromatic plant of the mint family. The small leaves are used as a culinary herb and the plant yields a medicinal oil.[/vc_toggle][vc_toggle title="Sesame"]Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world. Like other nuts and foods, it can trigger allergic reactions in some people. Sometimes sold with the seed coat removed (decorticated); this variety is often present on top of baked goods in many countries.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585182901146{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Sweetener

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Agave"]A type of syrup, inaccurately known as agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana.[/vc_toggle][vc_toggle title="E 420 Sorbit, Sorbit Syrup"]A natural carbohydrate alcohol, present in many berries and fruits, e.g., apples, prunes, cherries and grapes. It is commercially produced from glucose (dextrose). Used in many bakery and confectionary products.[/vc_toggle][vc_toggle title="E 421 Mannite"]A natural carbohydrate alcohol, present in many plants, e.g., conifers, seaweed and mushrooms. It is commercially produced from glucose (dextrose). Used as an Anti-caking agent, low-calorie sweetener, bulking agent, etc.[/vc_toggle][vc_toggle title="E 950 Acesulfame K"]Can be up to x200 sweeter than natural sugar. It is stable at very high temperatures and so used in many bakery products. It is also often used in conjunction with aspartame. Used in chewing gum, yogurt, alcoholic drinks, and syrup.[/vc_toggle][vc_toggle title="E 951 Aspartame"]Has a calorific value, the tiny amount needed to create a sweetened taste results in a negligible calorie content in the food product. Used in sweets, diet foods, and soft drinks.[/vc_toggle][vc_toggle title="E 952 Cyclamate"]Approximately x30 sweeter than natural sugar. It is remains stable at high temperatures, which enables it to be used in cooked foods such as bakery products. Used in bakery products and diet foods.[/vc_toggle][vc_toggle title="E 953 Isomalt"]Consists of sugar being converted to isomaltulose, then hydrogenated to form isomalt. Sweetener found in boiled sweets, toffee, lollipops, fudge, wafers, cough drops, throat lozenges, and a wide variety of other products.[/vc_toggle][vc_toggle title="E 954 Saccharin"]Most widely used sugar substitute used in soft drinks, medicine, sweets, and toothpaste.[/vc_toggle][vc_toggle title="E 957 Thaumatin"]A protein that originates from the tropical fruit, Thaumococcus danielli. It can be up to x2000 sweeter than sugar, although it conveys a slightly different and more slowly developing taste. Used in bread, fruit, and wine.[/vc_toggle][vc_toggle title="E 959 Neohesperdin DC"]Produced by the hydrogenation of neohesperidine, which is found naturally in bitter oranges, and may be up to x1800 sweeter than sugar. Used in ice cream, diet foods, and yogurt.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 965 Maltite, Maltite Syrup"]A sugar alcohol which has a lower calorie content than sugar. Used in diet foods.[/vc_toggle][vc_toggle title="E 966 Lactite"]A carbohydrate alcohol derived from lactose in whey (from milk). Used in bakery products, ice-cream, sugar-free and low-calorie foods, and chocolate.[/vc_toggle][vc_toggle title="E 967 Xylitol"]A carbohydrate alcohol derived from corn, raspberries, lettuce and plums. Used in chewing gum, ice-cream, jam, and bakery products.[/vc_toggle][vc_toggle title="Honey"]A sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants or from secretions of other insects, by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs.[/vc_toggle][vc_toggle title="Maple Syrup"]Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.[/vc_toggle][vc_toggle title="Molasses"]Molasses or black treacle, is a viscous by-product of refining sugarcane or sugar beets into sugar.[/vc_toggle][vc_toggle title="Stevia"]A sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana.[/vc_toggle][vc_toggle title="Sugar (Brown)"]A sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).[/vc_toggle][vc_toggle title="Sugar (Cane)"]Is any sugar derived from sugar cane. About two third of sugar comes from sugar cane.[/vc_toggle][vc_toggle title="Sugar (White)"]Also called table sugar, granulated sugar or regular sugar. Made either of beet sugar or cane sugar, which has undergone a refining process.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585184011354{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Vegetable

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Atrichoke"]A European plant resembling a thistle, cultivated for its large flower heads. Usually boiled or steamed before eating.[/vc_toggle][vc_toggle title="Beans (Edamame)"]The immature soya bean – usually steamed in pod and eaten directly from the pod.[/vc_toggle][vc_toggle title="Beans (Black)"]Classified as legumes. Also known as turtle beans because of their hard, shell-like appearance. Black beans are prized for their high protein and fiber content.[/vc_toggle][vc_toggle title="Bean Sprouts"]Culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the roots grow long.[/vc_toggle][vc_toggle title="Aubergine (Eggplant)"]Also known as eggplant. Often considered a vegetable, even though it is a berry by botanical definition. Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines.[/vc_toggle][vc_toggle title="Asparagus"]A European plant resembling a thistle, cultivated for its large flower heads. Usually boiled or steamed before eating.[/vc_toggle][vc_toggle title="Beans (Chickpea)"]Also called garbanzo beans, are a type of legume. The most common type has a round shape and a beige color. Chickpea seeds are high in protein.[/vc_toggle][vc_toggle title="Beans (Broad)"]Small, flat beans. Green in color, also called fava beans. The beans with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten.[/vc_toggle][vc_toggle title="Beans (White)"]White beans come from the flowering plants of the legume family. Popular varieties include the navy bean (also called white pea bean, small white bean, Great Northern bean, Boston bean, Yankee bean or fagioli), which is small and cooks relatively quickly.[/vc_toggle][vc_toggle title="Beans (Lima)"]Small, kidney shaped beans – grown in the pod. Although it is considered a legume and is a protein, it is used as a vegetable in cooking. Also known as a butter bean, sieva bean, or Madagascar bean.[/vc_toggle][vc_toggle title="Beans (Green)"]Long, thin green in color. They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. They can be called French beans, string beans, snap beans, and snaps.[/vc_toggle][vc_toggle title="Beans (Red Kidney)"]A variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Used in many dishes and soups.[/vc_toggle][vc_toggle title="Beans (Pinto)"]Most popular bean in Northern Mexico and the Southwestern United States, and is most often eaten whole, or mashed and then refried.[/vc_toggle][vc_toggle title="Bell Pepper (Green) (Raw)"](Raw) Green peppers are less sweet and slightly more bitter.[/vc_toggle][vc_toggle title="Bell Pepper (Green) (Cooked)"](Cooked) Green peppers are less sweet and slightly more bitter.[/vc_toggle][vc_toggle title="Beets"](Beetroot) A dark red, rounded vegetable. Also known as table beet, garden beet, red beet, or golden beet. Other than as a food, beets have use as a food coloring and as a medicinal plant. Usually eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable.[/vc_toggle][vc_toggle title="Bell Pepper (Red) (Cooked)"](Cooked) Red bell peppers are simply ripened green peppers. The sweetest of bell peppers. Fully ripened, and they require more time to grow, resulting in their sweeter, fruitier flavor and higher price sticker. Red peppers pack the most nutrition, because they've been on the vine longest.[/vc_toggle][vc_toggle title="Bell Pepper (Orange) (Raw)"](Raw) Orange bell peppers has thick flesh and is much sweeter than the green, but it is not as sweet as the red ones.[/vc_toggle][vc_toggle title="Bell Pepper (Orange) (Cooked)"](Cooked) Orange bell peppers has thick flesh and is much sweeter than the green, but it is not as sweet as the red ones.[/vc_toggle][vc_toggle title="Bell Pepper (Red) (Raw)"](Raw) Red bell peppers are simply ripened green peppers. The sweetest of bell peppers. Fully ripened, and they require more time to grow, resulting in their sweeter, fruitier flavor and higher price sticker. Red peppers pack the most nutrition, because they've been on the vine longest.[/vc_toggle][vc_toggle title="Brussels Sprouts"]Small, leafy green vegetables that typically look like miniature cabbages.[/vc_toggle][vc_toggle title="Broccoli (Cooked)"](Cooked) Edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.[/vc_toggle][vc_toggle title="Bell Pepper (Yellow) (Cooked)"](Cooked) Less bitter and more sweet than green peppers.[/vc_toggle][vc_toggle title="Bok Choy"]Or pok choi is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens.[/vc_toggle][vc_toggle title="Bell Pepper (Yellow) (Raw)"](Raw) Less bitter and more sweet than green peppers.[/vc_toggle][vc_toggle title="Broccoli (Raw)"](Raw) Edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Crunchy when raw and slightly bitter.[/vc_toggle][vc_toggle title="Cabbage (White) (Cooked)"](Cooked) Round and firm with tightly packed, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.[/vc_toggle][vc_toggle title="Cabbage (Red) (Raw)"](Raw) Also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins.[/vc_toggle][vc_toggle title="Cabbage (Red) (Cooked)"](Cooked) Also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins.[/vc_toggle][vc_toggle title="Cabbage (White) (Raw)"](Raw) Round and firm with tightly packed, pale-green leaves. Their sweet, mild taste makes them excellent in salads such as coleslaw.[/vc_toggle][vc_toggle title="Endive"]An edible Mediterranean plant whose bitter leaves may be blanched and used in salads.[/vc_toggle][vc_toggle title="Cauliflower (Cooked)"](Cooked) Cauliflower is a member of the cruciferous vegetable family, which includes broccoli, kale, and cabbage. Cauliflower has a compact head called a "curd," which is composed of undeveloped flower buds. The curd averages 6 inches in diameter. The flower buds are attached to a central stalk, and when the buds bloom, cauliflower looks like a little tree.[/vc_toggle][vc_toggle title="Carrots (Cooked)"](Cooked) A root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist.[/vc_toggle][vc_toggle title="Cassava Flour"]Commonly called cassava, manioc, yuca, macaxeira, mandioca, kappa kizhangu and aipim, is a woody shrub native to South America of the spurge family, Euphorbiaceae.[/vc_toggle][vc_toggle title="Carrots (Raw)"](Raw) A root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist.[/vc_toggle][vc_toggle title="Celery (Raw)"](Raw) Cultivated plant of the parsley family, with closely packed succulent leafstalks.[/vc_toggle][vc_toggle title="Celery (Cooked)"](Cooked) Cultivated plant of the parsley family, with closely packed succulent leafstalks.[/vc_toggle][vc_toggle title="Cauliflower (Raw)"](Raw) Cauliflower is a member of the cruciferous vegetable family, which includes broccoli, kale, and cabbage. Cauliflower has a compact head called a "curd," which is composed of undeveloped flower buds. The curd averages 6 inches in diameter. The flower buds are attached to a central stalk, and when the buds bloom, cauliflower looks like a little tree.[/vc_toggle][vc_toggle title="Cucumber"]Widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. Cucembers have a mild, refreshing taste and a high water content. They are low in calories but high in many important vitamins and minerals.[/vc_toggle][vc_toggle title="Corn"]A grain as well as a vegetable. It grows within a tall grass-like stalk and produces large kernels on a cob. The kernels of corn can range from white to yellow.[/vc_toggle][vc_toggle title="Horse Radish"]Root vegetable used as a spice and prepared as a condiment. Potent flavor, hot, spicy, and peppery.[/vc_toggle][vc_toggle title="Garlic (Cooked)"](Cooked) A strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.[/vc_toggle][vc_toggle title="Greens (Collard)"]Type of leafy green vegetable common in southern U.S. cooking. Collards feature dark green leaves with tough stems. Refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard is part of the Acephala Group of the species, which includes kale and spring greens.[/vc_toggle][vc_toggle title="Garlic (Raw)"](Raw) A strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.[/vc_toggle][vc_toggle title="Greens (Mustard)"]Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. They have a spicy flavor that tastes very much like spicy mustard that develops as you chew.[/vc_toggle][vc_toggle title="Greens (Turnip)"]Part of the cruciferous vegetable family, as are kale and broccoli. They are high in nutrients and low in calories. Their taste is also described as being similar to that of mustard greens, both having a signature sharp, spicy flavor.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="Kale (Cooked)"](Cooked) Kale is a green, leafy, winter vegetable that is high in fiber.[/vc_toggle][vc_toggle title="Lettuce (Arugula)"]Also known as rocket or roquette, are tender and bite-sized with a tangy flavor. Frequently eaten raw as a salad green but can also be enjoyed cooked.[/vc_toggle][vc_toggle title="Lentils"]A plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb which together with the leaf bases is eaten as a vegetable.[/vc_toggle][vc_toggle title="Leek"]A plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb which together with the leaf bases is eaten as a vegetable.[/vc_toggle][vc_toggle title="Kale (Raw)"](Raw) Kale is a green, leafy, winter vegetable that is high in fiber.[/vc_toggle][vc_toggle title="Lettuce (Iceberg)"]A lettuce of a variety having a dense round head of crisp pale leaves.[/vc_toggle][vc_toggle title="Lettuce (Green Leaf)"]Curly leaves best suited for sandwiches and salads that are seeking a nutritious upgrade. It is an excellent source of vitamin A, which contributes to healthy eyes and skin.[/vc_toggle][vc_toggle title="Lettuce (Butter)"]This type is a head lettuce with a loose arrangement of leaves, known for its sweet flavor and tender texture.[/vc_toggle][vc_toggle title="Lettuce (Chicory)"]A mildly bitter type of lettuce popular in Italy and widely available in the USA. There are also cultivars with red stems, and sometimes white ones will show red streaks. Chicory is generally used raw to pep up salads with fairly heavy dressings but can also be cooked and will then be milder.[/vc_toggle][vc_toggle title="Lettuce (Escarole)"]A variety of endive that has broad, bitter leaves.[/vc_toggle][vc_toggle title="Mushroom (Chestnut)"]The same as a white button mushroom but it is a strain that grows just a bit browner instead of white giving it a tan colored top. They have a better flavor and texture than the palin white mushroom.[/vc_toggle][vc_toggle title="Mushroom (Button)"]A small white mushroom in which the pileus has not yet expanded. It is the mot common consumed mushroom in the U.S.[/vc_toggle][vc_toggle title="Lettuce (Red Leaf)"]Leafy vegetable in the daisy family. It resembles romaine lettuce except in its tips, which have a red or purple tinge. Red leaf lettuce is an excellent source of vitamin A.[/vc_toggle][vc_toggle title="Lettuce (Romaine)"]A variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers. Unlike most lettuces, it is tolerant of heat. Used as a common salad green, and is the usual lettuce used in Caesar salad. Can also be cooked.[/vc_toggle][vc_toggle title="Mushroom (Oyster)"]A widely distributed edible fungus that has a grayish-brown, oyster-shaped cap and a very short or absent stem, growing on the wood of broadleaved trees and causing rot.[/vc_toggle][vc_toggle title="Mushroom (Portabella)"]The largest type of mushroom. The mature version of cremini mushrooms harvested when they’re fully grown. These large, dark brown mushrooms have an open cap, with visible, deep brown gills on the underside. Unlike its younger counterpart, the portobello has had more time to grow, causing it to lose more of its moisture. Portobello mushrooms are not as watery as cremini and have a slightly more pronounced mushroom flavor. Can be consumed cooked or raw.[/vc_toggle][vc_toggle title="Mushroom (Shitake)"]An edible mushroom native to East Asia. It is considered a medicinal mushroom in some forms of traditional medicine. Can be eaten and used raw, dried, and cooked.[/vc_toggle][vc_toggle title="Okra"]A vegetable also known as ladies’ fingers. Part of the mallow family. Okra leaves may be cooked in a similar way to the greens of beets or dandelions. The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.[/vc_toggle][vc_toggle title="Onions (Cooked)"](Cooked) An edible bulb with a pungent taste and smell, composed of several concentric layers, used raw or in cooking.[/vc_toggle][vc_toggle title="Peas (Field)"]Slightly larger than garden peas – grown in pod.[/vc_toggle][vc_toggle title="Peas (Black Eyed)"]Subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot.[/vc_toggle][vc_toggle title="Onions (Raw)"](Raw) An edible bulb with a pungent taste and smell, composed of several concentric layers, used raw or in cooking.[/vc_toggle][vc_toggle title="Onions (Green)"]Also known as Scallions, are vegetables of various Allium onion species. Scallions have a milder taste than most onions. A scallion is made up of a white base that has not fully developed into a bulb and long green stalks that resemble chives.[/vc_toggle][vc_toggle title="Pepper (Poblano)"]Mild variety of chile pepper. They are a popular Mexican chili pepper, very dark green in color, ripening to dark red or brown.[/vc_toggle][vc_toggle title="Pepper (Cherry)"]Large, red and green, pumpkin-shaped chili peppers. While other varieties of cherry peppers are hot, cherry peppers are characterized by their mild, sweet and aromatic flesh.[/vc_toggle][vc_toggle title="Pepper (Banana)"]Medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods.[/vc_toggle][vc_toggle title="Peas (Garden)"]Small, round and green seed. Eaten as a vegetable.[/vc_toggle][vc_toggle title="Pepper (Pepperoncini)"]Also known as Tuscan Peppers, sweet Italian peppers, or golden Greek peppers. They look like banana peppers but pepperoncini peppers taste is mild, sweet, and slightly bitter. They are usually sold pickled.[/vc_toggle][vc_toggle title="Pepper (Habanero)"]Hot variety of chili pepper, the smaller the pepper the hotter it gets. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.[/vc_toggle][vc_toggle title="Pepper (Jalapeno)"]Medium-sized chile peppers with a mild to moderate amount of heat.[/vc_toggle][vc_toggle title="Spinach (Cooked)"](Cooked) It is a dark green leafy vegetable native to Southeast Asia tht is low in calories but packed in nutrients.[/vc_toggle][vc_toggle title="Potatoes (White)"]Grown in cooler climates or seasons around the world. They are starchy, enlarged modified stems called tubers, which grow on short branches called stolons from the lower parts of potato plants.[/vc_toggle][vc_toggle title="Potatoes (Sweet)"]A large, starchy, sweet-tasting, tuberous root vegetable.[/vc_toggle][vc_toggle title="Pepper (Serrano)"]A type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Serrano peppers are hotter than a jalapeno pepper, but not as spicy as a habanero.[/vc_toggle][vc_toggle title="Soy Bean"]A species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.[/vc_toggle][vc_toggle title="Sauerkraut"]Is a finely cut raw cabbage. It has a long shelf life and a distinctive sour flavor. fermented cabbage which is good has more complex taste than just sour. It is a bit spicy, a bit sweet, a bit salted.[/vc_toggle][vc_toggle title="Radish"]A swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.[/vc_toggle][vc_toggle title="Pumpkin Seed"]The edible seed of a pumpkin. Typically, they are roasted and eaten as a snack or a salad topping.[/vc_toggle][vc_toggle title="Pumpkin"]A large rounded orange-yellow fruit with a thick rind and edible flesh. Can be boiled, steamed, roasted, or made into desserts.[/vc_toggle][vc_toggle title="Yuca (Cassava)"]Edible root of the Cassava Plant.[/vc_toggle][vc_toggle title="Squash (Butternut)"]A sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.[/vc_toggle][vc_toggle title="Spinach (Raw)"](Raw) It is a dark green leafy vegetable native to Southeast Asia tht is low in calories but packed in nutrients.[/vc_toggle][vc_toggle title="Watercress"]A rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. Used as a salad green with Romaine lettuce or fresh spinach, steamed and eaten as a vegetable, and in soups for a subtle, peppery flavor.[/vc_toggle][vc_toggle title="Squash (Spaghetti)"]An edible squash of a variety with slightly stringy flesh which when cooked has a texture and appearance like that of spaghetti.[/vc_toggle][vc_toggle title="Turnip"]One of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes.[/vc_toggle][vc_toggle title="Squash (Zucchini)"]A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape. Can be cooked by steaming, frying, sautéing, or baking.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585267894573{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Acidity Regulator

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 330 Citric Acid"]It is present in practically all plants, and in many animal tissues and fluids, but it is in particularly high concentrations in lemons and other citrus juices and many ripe fruits. It can be found in a wide range of products, including non-alcoholic drinks, bakery products, beer, cheese and processed cheese spreads, cider, biscuits, cake mixes, frozen fish (particularly herrings, shrimps and crab), ice cream, jams, jellies, frozen croquette potatoes and potato waffles, preserves, sorbets, packet soups, sweets, tinned fruits, sauces and vegetables and wine.[/vc_toggle][vc_toggle title="E 331 Monosodium Citrate"]Sodium salts of citric acid, a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. Commercially prepared by fermentation of molasses with the mould Aspergillus niger.[/vc_toggle][vc_toggle title="E 332 Monopotassium Citrate"]As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.[/vc_toggle][vc_toggle title="E 333 Monocalcium Citrate"]Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements.[/vc_toggle][vc_toggle title="E 334 Tartaric Acid"]Natural acid, present in many fruits, especially grapes. Commercially prepared from waste products of the wine industry (grape skins).Found in many products, mainly confectionery, soft drinks, wine, and marmalade.[/vc_toggle][vc_toggle title="E 335 Monosodium Tartrate"]Used as an emulsifier and a binding agent in food products such as jellies, margarine, and sausagecasings.[/vc_toggle][vc_toggle title="E 336 Monopotassium Tartrate"]Potassium tartarate is an acidity regulator and anti-oxidant. Also used in producing baking powder and as emulsifier.[/vc_toggle][vc_toggle title="E 337 Sodium Potassium Tartrate"]Acidity regulator and antioxidant. Also used as a stabiliser and emulsifier. Use in many products, mainly meat and cheese products.[/vc_toggle][vc_toggle title="E 338 Orthophosphoric Acid"]Normal constituent of many fruits and vegetables. Commercially produced from phosphate mined in the US. It increases the permeability of salt in meats and acts as an anti-oxidant. Used in many products, mainly cola, meat and cheese products.[/vc_toggle][vc_toggle title="E 339 Monosodium Phosphate"]Sodium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US. widely used in soda and cola as an acidifying agent to give tangy flavor.[/vc_toggle][vc_toggle title="E 340 Monopotassium Phosphate"]It prevents desiccation and is used as an acid stabilizer in powder.[/vc_toggle][vc_toggle title="E 341 Monocalcium Phosphate"]Calcium phosphate is an acidity regulator, used in baking powder and acts as a bread enhancer. It also binds metal ions, increases the activity of antioxidants and stabilises the texture of canned vegetables.[/vc_toggle][vc_toggle title="E 350 Sodium Malate"]A natural acid present in fruit, its alate is used as a buffer and flavouring in soft drinks, confectionery and other foods.[/vc_toggle][vc_toggle title="E 353 Metataric Acid"]An acid, present in sugar cane and produced from glucose. Used in wine, fruit juices, etc.[/vc_toggle][vc_toggle title="E 354 Calcium Tartrate"]A byproduct of the wine industry, prepared from wine fermentation dregs. It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. It finds use as a food preservative and acidity regulator. Used in fish and fruit preserves, seaweed products, pharmaceuticals, etc.[/vc_toggle][vc_toggle title="E 356 Sodium Adipate"]Sodium salt of adipic acid, a natural acid present in beets and sugar cane (juice). Used in herbal salts.[/vc_toggle][vc_toggle title="E 357 Potassium Adipate"]It is the potassium salt of adipic acid. Used as a food additive when cooking.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 363 Succinic Acid"]Natural acid, present in most fruits and vegetables. Commercially synthesised from acetic acid. Used in confectionary and bakery products.[/vc_toggle][vc_toggle title="E 380 Triammonium Citrate"]Helps to keep maintain the correct consistency of cheese spreads. Used in confectionary chocolate and cheese spreads.[/vc_toggle][vc_toggle title="E 500 Sodium Carbonate"]Produced from seawater or salt. Natural minerals. Acidity regulators, alkali, and rising agent.[/vc_toggle][vc_toggle title="E 501 Potassium Carbonate"]Regulates the acidity of foods. Baking powder, baked products, cocoa, chocolate products.[/vc_toggle][vc_toggle title="E 503 Ammonium Carbonate"]Produced from ammonium sulphate and calcium carbonate, natural minerals. Used as a leavening agents baking soda and baking powder.[/vc_toggle][vc_toggle title="E 507 Hydrochloric Acid"]Natural acid, normal acid in the stomach. Produced from salt and sulphuric acid. Acidity regulator. Used in cheese and beer.[/vc_toggle][vc_toggle title="E 509 Calcium Chloride"]Natural salt, part of sea salt and rock salt. Acidity regulator, enhances firmness in fruits and vegetables, binds metals. Used in many products, also used as calcium source in nutrition supplements.[/vc_toggle][vc_toggle title="E 511 Magnesium Chloride"]Natural salt, part of sea salt and rock salt. Used in sterilizing vegetables.[/vc_toggle][vc_toggle title="E 524 Sodium Hydroxide"]Prepared from natural salt. Used in many products, including bakery products, cocoa products, coffee creamer, and black olives.[/vc_toggle][vc_toggle title="E 521 Aluminium Sodium Sulphate"]Prepared from natural aluminum sulphate. It strengthens the structure of vegetables during processing. It is used as acidity regulator and bleaching agent in flour. Used in flour, cheese, confectionary.[/vc_toggle][vc_toggle title="E 513 Sulphuric Acid"]Used in the brewing process to reduce the loss of sugars from the barley. The acid does not remain in the final product. Used in beer and cheese products.[/vc_toggle][vc_toggle title="E 525 Potassium Hydroxide"]Prepared from the natural salt potassium chloride. Strong alkali used as acidity regulator. Also used to enhance the industrial peeling of fruits and to blacken olives. Bakery products, cocoa products, black olives and the color annatto.[/vc_toggle][vc_toggle title="E 585 Iron II-Lactate"]Iron salt of lactic acid. Iron supplement in Infant formula.[/vc_toggle][vc_toggle title="E 577 Potassium Gluconate"]Potassium salt of gluconic acid. Sequestrant (binds metals) in many products. Also used as nutrient for yeast. Used in pudding powders and custard.[/vc_toggle][vc_toggle title="E 574 Gluconic Acid"]Synthetic, or produced by fungi from sugar. Used in fruit juices and jelly-powder.[/vc_toggle][vc_toggle title="E 530 Magnesium Oxide"]A solid mineral that occurs naturally as periclase and is a source of magnesium Used in cocoa products and bakery products.[/vc_toggle][vc_toggle title="E 526 Calcium Hydroxide"]Prepared from the natural salt calcium oxide. Used in cheese, cocoa products, wine, nutmeg, sweet frozen products, dried fish.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585276674705{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Anti-caking Agent

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 535 Sodium Ferrocyanide"]Prepared from hydrogen ferrocyanide and sodium hydroxide. Used as metal binder and anti-caking agent. Used as a salt.[/vc_toggle][vc_toggle title="E 552 Calcium Silicate"]Produced from chalk and special sand. An additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption.[/vc_toggle][vc_toggle title="E 555 Aluminium Potassium Silicate"]Produced from several natural minerals. Used in some dry products, but hardly used.[/vc_toggle][vc_toggle title="E 556 Aluminium Calcium Silicate"]Anti-caking agent used in some dry products, but hardly used.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 558 Bentonite"]A natural type of clay from volcanic origin. Used as anti-caking agent and emulsifier. Also used as clarifying agent in fruit juice preparations. Used in fruit juices and aromas. Main use, however, is in cosmetics.[/vc_toggle][vc_toggle title="E 570 Stearic Acid"]A normal part of any fat. Commercially prepared from cottonseed oil, but animal origin cannot be excluded. Used in chewing gum, butter aroma/flavor, bakery products. Also used in cosmetics and pharmaceutical preparations.[/vc_toggle][vc_toggle title="E 578 Calcium Gluconate"]Calcium salt of gluconic acid. Anti-caking agent and strengthens the structure of canned vegetables. Used in pudding powders, custard, canned vegetables, and bakery products.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585278094211{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Antioxidant

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 300 Ascorbic Acid (Vitamin C)"]A natural antioxidant occurring in most fruits and vegetables. E300 can also be produced synthetically from the fermentation and oxidation of glucose. It is a sugar acid that is most commonly used as a bread enhancer by acting as a flour-treating agent. Ascorbic acid also known as Vitamin C, essential for growth, healthy teeth, gums, bones, skin and blood vessels and aiding the absorption of iron, is found naturally in many fresh fruits and vegetables. Signs of deficiency – Easy bruising, dry skin, slow metabolism.[/vc_toggle][vc_toggle title="E 304 Ascorbyl Palmitate/ Ascorbyl Stearate"]A fatty acid ester of ascorbic acid and is produced by the esterification (production of an ester by reacting alcohol and acid) of the fatty acid palmitate and ascorbic acid. Used in processed meat, margarine, and cereal.[/vc_toggle][vc_toggle title="E 302 Calcium L-ascorbate"]Used as an antioxidant, a color preservative and as a vitamin supplement. It can be found in bouillons, consommés, scotch eggs and other food products.[/vc_toggle][vc_toggle title="E 301 Sodium L-ascorbate"]A highly reactive sodium salt (and one of four mineral ascorbates) of ascorbic acid. Although a natural antioxidant occurring in most fruits and vegetables, E301 can also be produced synthetically from the fermentation and oxidation of glucose, to provide a source of vitamin C. Used in potatoes, tinned fruits, soft drinks, beer, and wine.[/vc_toggle][vc_toggle title="E 306 Natural Tocopherols (Vitamin E)"]An antioxidant for polyunsaturated fatty acids in tissue fats and is used in meat pies, desert toppings and vegetable oils as well as a vitamin supplement.[/vc_toggle][vc_toggle title="E 309 Synthetic Delta-Tocopherol"]Found in most foods, it is abundant in, whole grain cereals, corn and cottonseed oils, egg yolks, meat and milk.[/vc_toggle][vc_toggle title="E 307 Synthetic Alpha-Tocopherol"]Obtained by extraction from vegetable oils, such as wheat and rice germ, and can help prevent oxidation of Vitamin A. Its application to food products is limited by its strong flavor. Used in cheese, soup, animal and vegetable oils, animal and vegetable fats, margarine, and salad dressings.[/vc_toggle][vc_toggle title="E 310 Propyl Gallate"]Produced by the esterification (production of an ester by reacting alcohol and acid) of gallic acid, produced in plant tannins. Used in cereals, milk, cheese, salad dressings, fats, and oils.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 311 Octyl Gallate"]Octyl gallate is the ester of octanol and gallic acid. Used in cereals, milk, cheese, salad dressings, fats, and oils.[/vc_toggle][vc_toggle title="E 312 Dodecyl Gallate"]Synthesized from lauryl alcohol and gallic acid, which is produced from plant tannins. Anti-oxidant in fatty products, especially added to prevent rancidity. Used in oils and fats, margarine, soups, etc.[/vc_toggle][vc_toggle title="E 315 Isoascorbic"]A vegetable-derived food additive produced from sucrose. Used in dairy-based drinks, processed cheeses, fat spreads, processed fruit, canned vegetables, cereals, sweeteners, vinegars, and mustards.[/vc_toggle][vc_toggle title="E 316 Sodium Isoascorbate"]A Sodium salt of erythorbic acid, a synthetic isomer of vitamin C but with only 1/20 of the vitamin activity. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.[/vc_toggle][vc_toggle title="E 320 Butylated Hydroxyanisole (BHA)"]A synthetically made aromatic organic compound that is derived from the reaction of 4-methoxyphenol and isobutylene. It retards spoilage due to oxidation in foods. It is used in edible oils, chewing gum, fats, margarine, nuts, instant potato products and polyethylene food wrappers.[/vc_toggle][vc_toggle title="E 321 Butylated Hydroxytoluene"]A lipophilic organic compound that is used as an antioxidant. BHT is prepared by the reaction of p-cresol (4-methylphenol) with isobutylene (2-methylpropene) catalysed by sulfuric acid. It was patented in 1947 and approved by FDA in 1954 for use in vegetable oils, shortening, lard, fat, margarine, carbonated drinks, cheese spreads, chewing gum, ice cream, dry breakfast cereal.[/vc_toggle][vc_toggle title="E 512 Tin II Chloride"]Prepared from tin ores and hydrochloric acid. Used in canned beans and asparagus.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585279583242{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Bread Enhancer

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 927 Carbanide"]Bread enhancer. Bleaching agent for flour. Not used often.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585279899837{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Coagulating Agent

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 520 Aluminium Sulphate"]Natural mineral, from which the commercial product is purified. Used to precipitate protein, for example during the beer brewing process. It also strengthens the structure of vegetables during processing. Beer, pickled vegetables, proteins.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585280112639{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Coating

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 901 Bees Wax, White and Yellow"]Natural polymer produces by bees. The white wax is bleached by sunlight or hydrogen peroxide. Coating, in chewing gum and part of honey flavor.[/vc_toggle][vc_toggle title="E 902 Candelilla Wax"]Natural polymer produced from the Mexican trees Euphorbia antisyphilitica, E. cerifera and Pedilanthus pavonis. Used in chewing gum and confectionary products.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 904 Shellac"]Natural polymer derived from certain species of lice from India. Coating. Used as a confectionery or fruit coating.[/vc_toggle][vc_toggle title="E 912 Montanic Acid Ester"]Wax obtained by solvent extraction of lignite (brown coal). It consists of non-glyceride carboxylic acid esters, free acids and resins. Coating for citrus fruits.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column width="1/2"][vc_column_text css=".vc_custom_1585363637065{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Emulsifier

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 472 e Mono and Diacetyltartaric Acid Esters"]Sters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. It is used in crusty breads, such as rye bread with a springy, chewy texture, as well as biscuits, coffee whiteners, ice cream, and salad dressings.[/vc_toggle][vc_toggle title="E 541 Sodium Aluminium Phosphate"]Natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines.[/vc_toggle][vc_toggle title="E 483 Stearyl Tartrate"]Used as a dough strengthening agent[/vc_toggle][vc_toggle title="E 475 Polyglycerol Esters of Fatty Acids"]Combination of polyglycerol and natural fats. Extensively used in icings, toppings and cake mixes, ice cream, other desserts, bakery and pastry products.[/vc_toggle][vc_toggle title="E 474 Sucroglycerides"]Obtained by reacting sucrose with an edible fat or oil with or without the presence of a solvent. Used as an emulsifier, stabilizer and thickener – found in many dairy based products.[/vc_toggle][vc_toggle title="E 473 Sucrose Esters"]Mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with sugar. Used to stabilize margarine, mayonnaise, soups and dairy desserts. Modify swelled starch in noodles and baked goods. Also, may be found in the following: baking mixes, chewing gum, coffee and tea beverages with added dairy ingredients, frozen dairy desserts and mixes, as a component of protective coatings applied to fresh apples, avocados, bananas, banana plantains, limes, melons (honeydew and cantaloupe), papaya, peaches, pears, pineapples, and plums to retard ripening and spoiling. Also involved in the production of olestra.[/vc_toggle][vc_toggle title="E 472 f Mixed Acetic and Tartaric Acid Esters"]Consists of esters of glycerol with fatty acids of food fats, acetic acid and tartaric acid. It may contain small amounts of free glycerol, free fatty acids, free acetic acid, free tartaric acid and free glycerides. Found in processed bread and some other products.[/vc_toggle][vc_toggle title="E 482 Calcium Stearyol"]Similar to E481 but with calcium as the added mineral instead of sodium. Lactic acid in commercial food is produced either by chemical synthesis or from bacterial fermentation of a carbohydrate such as corn sugar. It is considered safe for a milk allergic individual. Used as a conditioner in dehydrated potatoes (instant mashed potatoes) and helps to prevent staling in bread.[/vc_toggle][vc_toggle title="E 481 Sodium Stearoyl"]Manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide). Found in bakery products, chewing gum, puddings and gravy.[/vc_toggle][vc_toggle title="E 479 Thermo-oxidised Soya Oil"]Found in margarine and similar fat emulsions for frying purposes.[/vc_toggle][vc_toggle title="E 477 Propane"]A combination of propanediol and natural fats. Used in bakery products in cakes and whipped toppings as emulsifiers and aerating agents, soft drinks, ice-cream, and processed meats.[/vc_toggle][vc_toggle title="E 476 Polyglycerol Polyricinoleate"]Produced from castor oil and glycerol esters. It is used to help reduce the viscosity of molten chocolate, so improving the fluidity and enabling thinner coatings. Mainly used in icings, toppings and in cake mixes.[/vc_toggle][vc_toggle title="E 495 Sorbitan Monopalmitate"]Sorbitan monopalmitate is a polysorbate that is derived from the mixture of partial esters of sorbitol and its mono- and dianhydrides with palmitic acid. Used in baked goods and other products.[/vc_toggle][vc_toggle title="E 494 Sorbitan Mono-oleate"]Emulsifier and stabilizer – found in numerous different products including baked goods.[/vc_toggle][vc_toggle title="E 493 Sorbitan Monolaurate"]A lipophilic surface-active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallization of fats. Used in bakery products, toppings and coatings, marmalade, fat emulsions, milk and cream analogues, beverage whiteners, liquid tea concentrates and liquid fruit and herbal infusion concentrates, edible ices, emulsified sauces, dietary food supplements, chewing gum, dietetic foods intended for special medical purposes.[/vc_toggle][vc_toggle title="E 492 Sorbitan Tristearate"]Sorbitan tristearate is used as an emulsifier and stabilizer. It is produced by the esterification of sorbitol with commercial stearic acid derived from food fats and oils. Used in bakery products, toppings and coatings, fat emulsions, milk and cream analogues, beverage whiteners, edible ices, desserts, sugar confectionery including chocolate, emulsified sauces, dietary food supplements, chewing gum and dietetic foods.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width="1/2"][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 322 Lecithins"]Lecithin is present in all living cells and is a significant constituent of nerve and brain cells. Commercial lecithin, most of which comes from soya bean oil, which may be Genetically Modified, contains a mixture of phosphoglycerides containing principally lecithin, cephalin and phosphatidyl inositol. Used in oils, fats, chocolate, ice cream, margarine, mayonnaise, and bread.[/vc_toggle][vc_toggle title="E 472 d Tartaric Acid Esters of Mono and Diglycerides"]Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. Emulsifier, stabilizer, coating agent, texture modifier, solvent and lubricant. Used in high fat bread, edible fats, whipped fats and meat products.[/vc_toggle][vc_toggle title="E 450 Diphosphate, Phosphate"]Salts of sodium/potassium/calcium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid. Found in many different products. Various diphosphates are used as emulsifiers, stabilizers, acidity regulators, raising agents, sequestrants, and water retention agents in food processing.[/vc_toggle][vc_toggle title="E 444 Sucrose-acetate-isobutyrate"]Categorized as generally recognized as safe (GRAS) as a food additive in cocktail mixers, beer, malt beverages, or wine coolers[2] and is a potential replacement for brominated vegetable oil.[/vc_toggle][vc_toggle title="E 435 Polyoxyethylene-sorbitan-monostearate"]A synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid). Various purposes such as to disperse flavors and colors, to make essential oils and vitamins soluble and to improve volume and texture in bakery products.[/vc_toggle][vc_toggle title="E 434 Polyoxyethylene-sorbitan-monopalmitate"]A synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and palmitic acid (a natural fatty acid). Used in desserts, sugar confectionery.[/vc_toggle][vc_toggle title="E 432 Polyoxyethylene-soritan-monolaurate"]Polyoxyethene-sorbitan-monooleate (Polysorbate 20) – Widely used as an emulsifier or solubilizer in a variety of foods including bakery products.[/vc_toggle][vc_toggle title="E 442 Ammonium Phosphatides"]A natural acid polysaccharide present in nearly all fruits, especially apples, quinces and oranges. It is commercially produced from apple pulp and orange peels. Sodium, potassium, and ammonium pectates are the respective salts of pectin. Amidated pectin is prepared by treating pectin with ammonia, after which amides are formed at the acid side chains. Used in Marmalades, fruit jellies and sauces, and many other different products.[/vc_toggle][vc_toggle title="E 436 Polyoxyethylene-sorbitan-tristearate"]Emulsifier and anti-foaming agent. It is commonly used in cake fillings, cake mixes, cakes, frozen custard, frozen desserts, ice cream, and cream substitutes for coffee.[/vc_toggle][vc_toggle title="E 472 c Citric Acid Esters of Mono and Diglycerides"]Formed by esterifying the hydroxyl groups of mono and diglycerides. Used as an emulsifier. A substitute for lecithin (E322) in various applications. Permitted for use in infant formula and follow-on milk and other foods for infants and young children.[/vc_toggle][vc_toggle title="E 452 Polyphosphate"]Sequestrants (metal binders), stabilizer and emulsifiers. Also used to retain water during processing and storage.[/vc_toggle][vc_toggle title="E 451 Triphosphate, Phosphate"]It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Used as a preservative for seafood, meats, poultry, and animal feeds.[/vc_toggle][vc_toggle title="E 472 a Acetic Acid Esters of Mono and Diglycerides"]Improves aeration properties of high fat recipes and produces a stable foam in whipped products by collecting together the fat globules.[/vc_toggle][vc_toggle title="E 471 Mono- and Diglyceride"]Manufactured from glycerin (see E422) and fatty acids, these are normally obtained from hydrogenated soya bean oil and as such may be genetically modified. Used where the foaming power of egg protein needs to be retained in the presence of fat and in baked goods as an 'anti-staling' agent where it prevents the loss of water from starches.[/vc_toggle][vc_toggle title="E 470 b Magnesium Salts of Edible Fatty Acids"]Magnesium salts of fatty acids are the magnesium salts of natural fatty acids. They are produced mainly from plant origin, but can also be produced from the fats of animals. Used in cake mixes and oven ready chips. Also used extensively in bread and wheat-based bakery goods, which give the home baked taste.[/vc_toggle][vc_toggle title="E 470 a Sodium"]Fatty acids are natural elements of fats and oils. Salts of natural fatty acids are mainly derived from plant origin, but also fats of animal origin may be used. Used in cake mixes and oven ready chips.[/vc_toggle][vc_toggle title="E 472 b Lactic Acid Esters of Mono and Diglycerides"]Used as a stabilizer – included in low calorie spreads, peanut butter and ice cream to control their texture, starch-based foods such as macaroni, noodles, potato products and in the bakery industry.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column width="1/2"][vc_column_text css=".vc_custom_1585366545366{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Flavor Enhancer

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 629 Calcium Guanylate"]A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.[/vc_toggle][vc_toggle title="E 630 Insinic Acid"]Sodium salt of inosinic acid, a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.[/vc_toggle][vc_toggle title="E 631 Disodium Ionisate"]Potassium salt of inosinic acid. Flavor enhancer. Umami taste. Used in many products. Mainly used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 632 Dipotassium Ionisate"]Calcium salt of inosinic acid. Flavor enhancer. Used in many products. Mainly used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 633 Dicalcium Ionisate"]Mixture of calcium salts of guanylic (E626) and inosinic acid (E630). Used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 634 Calcium 5-ribonucleotide"]Used in many products. Mainly used in low sodium/salt products.[/vc_toggle][vc_toggle title="E 635 Disodium 5-ribonucleotide"]A natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic. It is a nutrient, mainly for yeast in bread. Also used as a bread enhancer. Used in bakery products.[/vc_toggle][vc_toggle title="E 640 Glycine and its Sodium Salts"]A natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic. It is a nutrient, mainly for yeast in bread. Also used as a bread enhancer. Used in bakery products.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width="1/2"][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 620 Glutamic Acid"]Sodium salt from glutamic acid, a natural amino acid (building block of protein). Flavor enhancer. Glutamic acid and glutamates have the specific umami taste and enhance many other flavors, thereby reducing the amounts of salt needed in a product.[/vc_toggle][vc_toggle title="E 621 Monosodium Glutamate"]Potassium salt from glutamic acid, a natural amino acid (building block of protein). Present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines.[/vc_toggle][vc_toggle title="E 628 Dipotassium Guanylate"]Calcium salt of guanylic acid. Flavor enhancer. Guanylic acid and guanylate do not have the specific umami taste but strongly enhance many other flavors, thereby reducing the amounts of salt needed in a product. Used in many products, mainly in low-salt/sodium products.[/vc_toggle][vc_toggle title="E 627 Disodium Guanylate"]Potassium salt of guanylic acid. Used in many products, mainly in low-salt/sodium products.[/vc_toggle][vc_toggle title="E 626 Guanylic Acid"]Sodium salt of guanylic acid, a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines.[/vc_toggle][vc_toggle title="E 625 Magnesium Diglutamate"]Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines.[/vc_toggle][vc_toggle title="E 624 Monoammonium Glutamate"]Magnesium salt from glutamic acid, a natural amino acid (building block of protein). Hardly used, only in low sodium meat products.[/vc_toggle][vc_toggle title="E 623 Calcium Diglutamate"]Ammonium salt from glutamic acid, a natural amino acid (building block of protein). Mainly used in low salt (low sodium) products.[/vc_toggle][vc_toggle title="E 622 Monopotassium Glutamate"]Calcium salt from glutamic acid, a natural amino acid (building block of protein). Mainly used in low salt (low sodium) products.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column width="1/2"][vc_column_text css=".vc_custom_1585578010963{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Food Dye

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 150 b Sulphite Lye Caramel"]Complex brown color mixture, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof. Used in brown bread, buns, chocolate, biscuits, brandy, chocolate flavored flour-based confectionery, coatings, decorations, fillings and toppings, crisps, fish spreads, frozen desserts, pickles, sauces and dressings, cola drinks, sweets, vinegar, whisky.[/vc_toggle][vc_toggle title="E 150 d Ammonium Sulphite Caramel"]A water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste.[/vc_toggle][vc_toggle title="E 151 Brilliant Black BN. Black PN"]Used in decorations and coatings, desserts, fish paste, flavored milk drinks, ice cream, mustard, red fruit jams, sauces, savory snacks, soft drinks, soups and sweets.[/vc_toggle][vc_toggle title="E 153 Vegetable Carbon"]Vegetable carbon is produced by steam activation of carbonized vegetable material2. It can used both as a food coloring and as a medication (it can be used to absorb chemicals).[/vc_toggle][vc_toggle title="E 154 Brown FK"]A brown mixture of six synthetic azo dyes, with addition of sodium chloride, and/or sodium sulfate. Used in smoked and cured mackerels and other fish and also in some cooked hams and other meats.[/vc_toggle][vc_toggle title="E 160 a Carotene (mixed carotene, beta-carotene)"]Natural color isolated from several plants; however, it is obtained commercially from carrots. Used in margarine, shortening, butter, cheese, baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, beverages, dairy products, bakery products, meat, seafood, snack food, fruit preparations, and convenience foods.[/vc_toggle][vc_toggle title="E 163 Anthocyanins"]Can be derived from a number or sources such as grape skin extract, blackcurrant extract, purple corn color, and red cabbage color. Used in dairy products, soups, glacé cherries, sweets, pickles, jelly, and soft drinks.[/vc_toggle][vc_toggle title="E 162 Beetroot Red (betanin)"]A red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well as tomato and bacon products.[/vc_toggle][vc_toggle title="E 161 g Canthaxanthin"]Found in some mushrooms, crustaceans and fish, so vegetarians beware, but it is normally obtained commercially from beta-carotene. Used in such products as chicken in breadcrumbs, fish fingers, mallow biscuits, pickles and preserves, sauces and sweets it is also fed to farmed salmon and trout to enhance the color of the flesh. Fed to laying hens to color egg yolks. It is also used to color the skin in artificial sun-tan products.[/vc_toggle][vc_toggle title="E 161 b Lutein"]Synthesized only by plants and like other xanthophylls is found in high quantities in green leafy vegetables such as spinach, kale and yellow carrots. Yellow food coloring. Rarely used. If used only in soups and alcoholic beverages.[/vc_toggle][vc_toggle title="E 160 c Capsanthin, Capsorubin"]Used widely in poultry feed to deepen the color of egg yolks it can also be found in cheese slices and chicken pies.[/vc_toggle][vc_toggle title="E 170 Calcium Carbonate"]A common substance found in rocks as the minerals calcite and aragonite (most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite) and is the main component of pearls and the shells of marine organisms, snails, and eggs. Can be found in biscuits, bread, cakes, ice cream, sweets, vitamin and other tablets and to firm canned fruit and vegetables, it is sometimes used for to deacidify wine. Also used in toothpastes, white paint and cleaning powders.[/vc_toggle][vc_toggle title="E 180 Lithol Rubine"]A reddish synthetic azo dye. It is used to color cheese rind as well as a component in some lip balms.[/vc_toggle][vc_toggle title="E 174 Silver"]Obtained from crushed silver bearing ore. As a food additive it is used solely for external decoration where it can be found on chocolate confectionery, in the covering of dragées and the decoration of sugar-coated flour confectionery.[/vc_toggle][vc_toggle title="E 173 Aluminium"]A naturally occurring silvery-white metal smelted from the ore, Bauxite. Because of its chemical form, aluminium never occurs in the metallic form in nature, but its compounds are present to varying degrees in almost all rocks, vegetation, and animals. Used in tablets, sugar-coated flour, confectionery, and cake decorations.[/vc_toggle][vc_toggle title="E 172 Iron Oxides, Iron Hydroxides"]Natural minerals, but for commercial usage, they are produced chemically from iron powder. They exist in a range of colors. Used in salmon pastes, shrimp pastes, meat pastes, cake and dessert packets, and soups.[/vc_toggle][vc_toggle title="E 171 Titanium Dioxide"]A natural color found as chalk, limestone, marble, dolomite, eggshells, and the shells of many marine animals. Used in biscuits, breads, cakes, ice-cream, sweets, vitamins and other tablets, canned fruit and vegetables, wine.[/vc_toggle][vc_toggle title="E 175 Gold"]Gold is extracted by the cyanide process (extracting gold from its ore by treatment with sodium cyanide) or by amalgamation with mercury. Amalgamation involves gold being drawn into mercury to form an alloy - amalgam. The mercury can then be removed by being dissolved in nitric acid, leaving gold. Used in sugar-coated flour confectionery and chocolate confectionery decorations.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width="1/2"][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 100 Curcumin"]A bright yellow chemical produced by some plants. The most common applications are as an ingredient in dietary supplement, in cosmetics, and as flavoring for foods, such as turmeric-flavored beverages in the Indian Subcontinent and Southeast Asia. As a food additive for orange-yellow coloring in prepared foods, its E number is E100.[/vc_toggle][vc_toggle title="E 101 Riboflavin"]Also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection. As a food additive, it is used as a deep yellow – orange – red food coloring.[/vc_toggle][vc_toggle title="E 120 Cochineal, Carminic Acid"]A pigment of a bright-red color obtained from the aluminum salt of carminic acid. The pigment is produced from some scale insects. It is routinely added to food products such as yogurt, candy and certain brands of juice, the most notable ones being those of the ruby-red variety.[/vc_toggle][vc_toggle title="E 110 Sunset Yellow FCF"]A petroleum-derived orange azo dye. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110. Sunset Yellow is used in food, cosmetics, and drugs. For example, it is used in candy, desserts, snacks, sauces, and preserved fruits. Sunset Yellow is often used in conjunction with E123, amaranth, to produce a brown coloring in both chocolates and caramel.[/vc_toggle][vc_toggle title="E 104 Quinoline Yellow"]A mixture of organic compounds derived from the dye Quinoline Yellow SS (Spirit Soluble). Quinoline Yellow is permitted in beverages and is used in foods, like sauces, decorations, and coatings; Quinoline Yellow is not listed as a permitted food additive in Canada or the US, where it is permitted in medicines and cosmetics and is known as D&C Yellow 10.[/vc_toggle][vc_toggle title="E 102 Tartrazine"]A synthetic lemon-yellow azo dye primarily used as a food coloring. A commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF (FD&C Blue 1, E133) or Green S (E142) to produce various green shades.[/vc_toggle][vc_toggle title="E 123 Amaranth"]An anionic dye. As a food additive it has E number E123. Amaranth usually comes as a trisodium salt. It has the appearance of reddish-brown, dark red to purple water-soluble powder. Can be found in cake mixes, jelly crystals, wine, spirits, soups, and desserts.[/vc_toggle][vc_toggle title="E 122 Carmoisine"]An azo dye produced only by chemical synthesis as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. Used in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavored yogurts, packet soups, jellies.[/vc_toggle][vc_toggle title="E 124 Poceau 4R"]A strawberry red azo dye which can be used in a variety of food products and is usually synthesized from aromatic hydrocarbons Can be found in salami, tinned fruits, dessert mixes, or soups.[/vc_toggle][vc_toggle title="E 127 Erythrosine"]An organoiodine compound, specifically a derivative of fluorone. It is cherry or melon-pink synthetic, primarily used for food coloring. Commonly used in sweets such as some candies and popsicles, and even more widely used in cake-decorating gels. It is also used to color pistachio shells.[/vc_toggle][vc_toggle title="E 131 Patent Blue V"]A dark bluish synthetic triphenylmethane dye used as a food coloring. It can be found in Scotch eggs, certain jelly sweets, blue Curaçao, and certain jello varieties.[/vc_toggle][vc_toggle title="E 129 Allura Red AC"]It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. It is used in many products, such as cotton candy, soft drinks, cherry flavored products, children's medications, and dairy products. It is by far the most commonly used red dye in the United States.[/vc_toggle][vc_toggle title="E 128 Rot 2 G"]A synthetic red azo dye. It is used as a synthetic coloring agent in food and drink products. The common name for E128 is Red 2G.[/vc_toggle][vc_toggle title="E 150 a Caramel"]Caramel Brown to black color – Gives a dark brown color to food and are produced by heat treatment of sucrose. These colorings can sometimes add a bitter taste to food products containing them. E150 can also act as an emulsifier in soft drinks.[/vc_toggle][vc_toggle title="E 142 Green S"]A green synthetic coal tar dye found in desserts, gravy granules, ice cream, mint sauce, sweets, packet breadcrumbs, cake mixes and tinned peas.[/vc_toggle][vc_toggle title="E 141 Chlorophylls (CU Complexes)"]Synthetic copper complex of chlorophyll (E140), a natural green color, which is present in all plants and algae. E141 is commercially extracted from nettles, grass and alfalfa. Due to chemical de-esterification of chlorophyll, phaeophytins are formed. Used in sweets, soups, ice creams, and preserved green fruits and vegetables.[/vc_toggle][vc_toggle title="E 140 Chlorophylls and Chlorophyllins"]Natural green color, present in all plants and algae. Commercially extracted from nettles, grass and alfalfa. Used in pasta, absinthe, cheeses, preserved vegetables, jams, jellies and marmalades.[/vc_toggle][vc_toggle title="E 133 Brilliant Blue FCF"]A synthetic dye produced by the condensation of 2-formylbenzenesulfonic acid and the appropriate aniline followed by oxidation. It is often found in cotton candy, ice cream, canned processed peas, packet soups, bottled food colorings, icings, ice pops, blueberry flavored products, children's medications, dairy products, sweets, soft drinks, and drinks, especially the liqueur Blue Curaçao. It is also used in soaps, shampoos, mouthwash and other hygiene and cosmetics applications.[/vc_toggle][vc_toggle title="E 132 Indigo Carmine"]An organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant. Used in ice-cream, sweets, baked goods, confectionery, and biscuits.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585580581524{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Humectant

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 1404 Oxidierte Starch"]Prepared by treating starch with hypochlorite. The starch is partially degraded and oxidized. Used as a thickening agent and stabilizer. Often used to thicken instant desserts.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column width="1/2"][vc_column_text css=".vc_custom_1585580865812{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Modified Starch

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 1420 Acetylised Starch"]Can be used as a stabilizer, thickener, binder, emulsifier during food and cosmetic processing. Used in ketchups, sauces, mayonnaises, semi-finished products, horticultural preserved products, marmalades, jams, spices, different products made of fruits and ice-cream.[/vc_toggle][vc_toggle title="E 1440 Hydroxypropyl Starch"]Hydroxypropyl starch (modified starch) – Obtained by treatment of corn or wheat starch with heat, alkali, acids or enzymes. Used in food thickeners, stabilizers, emulsifiers and texturizers in various commercial foods: baked goods, ice creams, jams, canned foods, confections, sauces, etc.[/vc_toggle][vc_toggle title="E 1442 Hydroxypropyl Di-starch Phosphate"]A starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. Used predominately in frozen cakes, dry mixes (cupcakes, muffins, cakes, cookies, and self-saucing puddings), flavored toppings and sauces, breakfast cereals, custard powders, mayonnaises and salad dressings. Also used in soups, vegetable and meat sauces, ketchup, and fruit concentrates, jams, marmalades, jellies, and purees, desserts, whipped creams, pies and fillings, and instant beverages, fermented milk, drinking yogurt, flavored milks, pre-cooked pastas and noodles, sausages, meat balls, fish balls.[/vc_toggle][vc_toggle title="E 1450 Starch Sodium Ocenylsuccinate"]Starch sodium octenylsuccinate (modified starch) – Salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width="1/2"][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 1404 Oxidierte Starch"]Prepared by treating starch with hypochlorite. The starch is partially degraded and oxidized. Used as a thickening agent and stabilizer. Often used to thicken instant desserts.[/vc_toggle][vc_toggle title="E 1410 Monostarch Phosphate"]As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas.[/vc_toggle][vc_toggle title="E 1412 Di-starch Phosphate"]Prepared by treating starch with a phosphorylating agent.[/vc_toggle][vc_toggle title="E 1413 Phosphatised Di-starch P."]A modified resistant starch. It is derived from high amylose maize starch. It is currently used as a food additive and as a freeze-thaw-stable thickener (stabilises the consistency of the foodstuff when frozen and thawed). It is used in products such as soups, sauces, frozen gravies and pie fillings.[/vc_toggle][vc_toggle title="E 1414 Acetylised Di-starch Phosphate"]Prepared by treating starch with a phosphorylating agent and acetic acid. The resulting starch has increased stability and dissolves better at low temperatures. Used in yogurt, puddings, mayonnaise, canned foods, ice cream, frozen microwave noodle, sauce, salad dressing, seasoning, and tarre juice.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column width="1/2"][vc_column_text css=".vc_custom_1585581330958{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Preservative

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 234 Nisin"]A polypeptide antibiotic, made of chains of 34 amino acids. This chemical is a primary metabolite as it is produced by fermentation, during the growth of the bacterium Lactococcus lactis. May be obtained naturally (e.g. from milk) and is also chemically synthesized. Used in beers, tomato paste, canned fruits, and processed cheese products.[/vc_toggle][vc_toggle title="E 239 Hexamethylene-tetramine"]Obtained by reacting Ammonia with Formaldehyde. Used as a preservative against fungi in food products such as Caviar, cheese, herring and preserved fish.[/vc_toggle][vc_toggle title="E 242 Dimethyl Dicarbonate"]Acts to inhibit enzymes in soft drinks to prevent spoilage by yeasts. It acts as an alternative preservative to sulphur dioxide in wines. Used in, fruit drinks, wine, and sports drinks.[/vc_toggle][vc_toggle title="E 252 Potassium Nitrate"]Can be obtained from vegetable matter or animal waste. It can also be synthesized industrially by the neutralization of nitric acid by potassium chloride. Used in meat, fish, cheese, and root vegetables.[/vc_toggle][vc_toggle title="E 250 Sodium Nitrite"]A food additive that gives cured meats, such as ham, bacon, hot dogs, frankfurters, smoked fish and corned beef, their characteristic red color and flavor, it inhibits the growth of bacterial spores that cause botulism, a deadly food borne illness, and retards development of rancidity and off-odors.[/vc_toggle][vc_toggle title="E 249 Potassium Nitrite"]The salt of nitrous acid and is highly oxidizing. Used in meat (smoked, cured and processed), root vegetables, and fish.[/vc_toggle][vc_toggle title="E 280 Propionic Acid"]Natural acid present in small quantities in many foods, sometimes in high concentrations produced by bacteria in fermented foods, such as types of Swiss cheese. It is also produced on a large scale by the bacteria in the large intestine. It is also a normal component of sweat. Commonly used in bread and flour products.[/vc_toggle][vc_toggle title="E 270 Lactic Acid"]Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses.[/vc_toggle][vc_toggle title="E 262 Sodium Acetate"]The sodium salt of acetic acid. Typical use in food products include bouillons. Used as a preservative in liquorice, as a pickling agent and as a flavor-enhancing additive in meat and poultry. A frequent use is to impart a salt and vinegar flavor to potato crisps.[/vc_toggle][vc_toggle title="E 261 Potassium Acetate"]Potassium salt of acetic acid, an natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetaldehyde. Used in sauces and pickles.[/vc_toggle][vc_toggle title="E 281 Sodium Propionate"]The sodium salt of propionic acid. Although it is also produced through fermentation by bacteria in food; for commercial purpose it is produced through a chemical reaction. Used in baked goods, cheese, and meat preparations, processed meat, and fish.[/vc_toggle][vc_toggle title="E 297 Fumaric Acid"]A natural acid present in many fruits and vegetables. Commercially made by fermentation of sugar by fungi or by chemical synthesis. Typical products include bread, fruit drinks, pie fillings, poultry, wine, jams, jelly.[/vc_toggle][vc_toggle title="E 296 Malic Acid"]Made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Typical products include non-alcoholic beverages, chewing gum, gelatins, puddings, fillings, hard and soft sweets, jams and jellies, processed fruits and fruit juices.[/vc_toggle][vc_toggle title="E 283 Potassium Propionate"]The potassium salt of propionic acid. Used in processed cheese, bread, meat, flour, and chocolate.[/vc_toggle][vc_toggle title="E 282 Calcium Propionate"]The calcium salt of propionic acid. This chemical is produced by bacteria, either in the large intestine, or in fermented products. Used in processed cheese, bread, meat, flour, and chocolate.[/vc_toggle][vc_toggle title="E 327 Calcium Lactate"]The calcium salt of lactic acid. Used in cream, cheese, ice-cream, soup, baking powder.[/vc_toggle][vc_toggle title="E 326 Potassium Lactate"]The potassium salt of lactic acid. Found in cheese, confectionery, ice cream, fruit jellies, soups, canned fruits.[/vc_toggle][vc_toggle title="E 325 Sodium Lactate"]The sodium salt of Lactic acid. Used in cheese, sponge cakes and Swiss rolls, ice cream, jams, jellies, margarine, marmalades and sweets.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width="1/2"][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls"][vc_toggle title="E 1105 Lysozyme"]An enzyme, that is commercially prepared from chicken eggs or by bacteria. One of the most powerful natural antibacterial and antiviral compounds known to man, has been used in foods and pharmaceuticals for over three decades as it naturally inhibits the growth of many spoilage organisms, increases a healthy shelf life and ensures food safety.[/vc_toggle][vc_toggle title="E 200 Sorbic Acid"]Naturally occurs in the fruit of the European Mountain-ash, after which the acid is named. It is commercially produced by several different chemical pathways. Used in a wide range of products, such as yogurt and other fermented dairy products, fruit salads, confectionery, lemonade, cheese, rye bread, cakes and bakery products, pizza, shellfish, lemon juice, wine, cider and soups.[/vc_toggle][vc_toggle title="E 203 Calcium Corbat"]Made from the neutralization of sorbic acid and is therefore the calcium salt of sorbic acid. Used in dairy products, rye bread, frozen pizzas, dessert sauces, dried apricots, fruit salads, gelatin capsules, and other sweets.[/vc_toggle][vc_toggle title="E 210 Benzoic Acid"]Whilst occurring naturally in many edible berries, fruits and vegetables it is available commercially by chemical synthesis from Benzoin, a resin exuded by trees native to Asia. Can be found in beer, coffee essence, dessert sauces, soft drinks, flavoring syrups, fruit juice, pulp and purée, jam, margarine, marinated herring.[/vc_toggle][vc_toggle title="E 215 Sodium Ethyl-para-hydroxybenzoate (PHB-Ester)"]It is used as an antifungal preservative. Found in most fruits, mushrooms, cinnamon, cloves, some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene and then esterified.[/vc_toggle][vc_toggle title="E 214 Ethyl-para-hydroxybenzoate (PHB-Ester)"]An ethyl ester resulting from the formal condensation of the carboxy group of 4-hydroxybenzoic acid with ethanol It has a role as an antimicrobial food preservative, an antifungal agent, a plant metabolite and a phytoestrogen. Used in alcoholic beverages such as red wine, white wine, and sake.[/vc_toggle][vc_toggle title="E 213 Calcium Benzoate, Benzoic Acid"]Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene. It is used in soft drinks, fruit juice, concentrates, soy milk, soy sauce and vinegar. It is the most widely used preservative in making bread and other bakery products.[/vc_toggle][vc_toggle title="E 211 Sodium Benzoate"]It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid. It is most widely used in acidic foods such as salad dressings, carbonated drinks, jams and fruit juices, pickles, condiments and yogurt toppings.[/vc_toggle][vc_toggle title="E 222 Sodium Hydrogen Sulphite"]Prevents oxidation and helps to preserve flavor. prevents oxidation and helps to preserve flavor. Used in wine, canned fruits, frozen shellfish, jams, pickles, vegetables, ciders, and juices.[/vc_toggle][vc_toggle title="E 217 Sodiumpropyl-para-hydroxybenzoate (PHB-Ester)"]The sodium salt of propylparaben, a compound, is also used similarly as a food additive and as an anti-fungal preservation agent. Used as a food preservative.[/vc_toggle][vc_toggle title="E 221 Sodium Sulphite"]The sodium salt for sulphurous acid and forms sodium sulphate after reacting with oxygen. The liver reduces E221 to sulphate, for excretion in the urine. Used in beer, bread, caramel, egg yolk products, and salads.[/vc_toggle][vc_toggle title="E 220 Sulphur Dioxide"]A common substance which also has bleaching effects that are exploited in order to prevent discoloration of products such as flour. It occurs naturally from the combustion of sulphur, hydrogen sulphide or gypsum, and may be considered a pollutant. Used in sausages, burgers, dried fruit, vegetables, and soft drinks.[/vc_toggle][vc_toggle title="E 219 Sodium Methyl-para-hydroxybenzoate (PHB-Ester)"]An antifungal synthetic preservative in food products, drugs and cosmetics. Used in baked goods, ice cream, and medicine.[/vc_toggle][vc_toggle title="E 218 Methyl-para-hydroxybenzoate (PHB-Ester)"]Naturally found as a pheromone for a variety of insects and is a component of queen mandibular pheromone. Preservative used in ice cream, alcoholic drinks, medicine, and baked goods.[/vc_toggle][vc_toggle title="E 227 Calcium Hydrogen Sulphite"]Used as an antimicrobial synthetic preservative in food products. It can also be used as a firming agent and disinfectant. Used in canned fruit, canned vegetables, fruit juice, fruit jellies, jams, pickles and beer.[/vc_toggle][vc_toggle title="E 226 Calcium Sulphite"]Used as an antimicrobial synthetic preservative in food products and bleaching agent in sugar production. This chemical has also been used as a firming agent and as a disinfectant. Used in canned fruits, fruit pickles, fruit juice, cider, wine, and vegetables.[/vc_toggle][vc_toggle title="E 224 Potassium Metabisulphite"]Used as an antimicrobial, antioxidant synthetic food preservative and bleaching agent in food products. Used in wine, frozen vegetables, frozen shellfish, fruit juice, and pickles.[/vc_toggle][vc_toggle title="E 223 Sodium Metabisulphite"]As with other sulphurous acid salts, the chemical’s oxidizing effect has the disadvantage of reducing the vitamin content of the food containing it. Used in vegetables (especially frozen), fruit juice, pickles, frozen shellfish, and dried fruits.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585583620260{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Salt Substitute

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 508 Potassium Chloride"]Natural salt, part of sea salt and rock salt. Used in many salt-free/sodium-free/low-sodium products.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 515 Potassium Sulphate"]Prepared from potassium salts and sulphuric acid. Natural mineral. Used for treatment of water used for brewing; salt replacer. Beer, low-sodium products.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585583754464{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Stabilizer

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 1505 Triethyl Citrate"]An ester of citric acid. It is a colorless, odorless liquid used as a food additive to stabilize foams, especially as whipping aid for egg white.[/vc_toggle][vc_toggle title="E 514 Sodium Sulphate"]Prepared from salt and sulphuric acid. Filling agent and stabilizer. Used in chewing gum and colors.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 517 Ammonium Sulphate"]Carriers are substances that can be used to hold other additives. Used in bakery and confectionary products.[/vc_toggle][vc_toggle title="E 523 Aluminium Ammonium Sulphate"]It is used as acid source in baking powder for bakery products, baked at high temperature. It also stabilizes colors.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_class="itm_tested_heding_cls"][vc_column][vc_column_text css=".vc_custom_1585584033963{padding-top: 50px !important;padding-bottom: 28px !important;}"]

Thickening Agent

[/vc_column_text][vc_row_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 1200 Polydextrose"]A synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200.[/vc_toggle][vc_toggle title="E 401 Sodium Alginate"]Extracted from brown seaweed. It is used as a stabiliser for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products.[/vc_toggle][vc_toggle title="E 352 Calcium Malate"]Helps to maintain the pH in foods containing processed fruits such as jams and marmalade.[/vc_toggle][vc_toggle title="E 405 Propylene Glycol Alginate"]Commonly used as an additive to aid in the processing of foods and improve their texture, flavor, appearance and shelf life.Used in Ice cream, confectionery, dressings, etc.[/vc_toggle][vc_toggle title="E 403 Ammonium Alginate"]Extracted from seaweed. Emulsifier and thickening agent. Used in Soft drinks, food colors, icings, etc.[/vc_toggle][vc_toggle title="E 402 Potassium Alginate"]Potassium salt of alginic acid, a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae. Used Many different products, mainly for low-salt/sodium products.[/vc_toggle][vc_toggle title="E 406 Agar"]Thickener and vegetable gum derived from red seaweed; sometimes used as a laxative, found in manufactured meats and ice cream.[/vc_toggle][vc_toggle title="E 407 Carrageenan"]Derived from a red seaweed by heating and converting into a gel. Used to thicken and stabilize processed foods. Also used as an emulsifier in certain products. Used in ice cream, chocolate milk, sherbet, jam, jelly, cheese spread, dressings, crackers, pastries, custard, evaporated milk, whipped cream, infant formula, and soy milk.[/vc_toggle][vc_toggle title="E 412 Guar Gum"]Extracted from the guar bean; made with the ground up guar seeds. Used as a thickener, binder, and stabilizer in a variety of foods. Used in baked goods, cereal, fruit drinks, frozen fruit, cheese spread, dressing, jelly and preserves, yogurt, kefir, sauces, and ice cream.[/vc_toggle][vc_toggle title="E 410 Locust Bean Gum, Carob Gum"]A natural polysaccharide, produced from the carob tree. Acts as thickener, stabilizer, carrier and gelling agent for many foods.[/vc_toggle][vc_toggle title="E 407 a Eucheuma Algae, Treated"]Treated A type of red seaweed. Can be used as a thickening agent in cosmetics and some foods.[/vc_toggle][/vc_column_inner][vc_column_inner el_class="tggle_hdng_txt_slde_cls" width="1/2"][vc_toggle title="E 414 Gum Arabic"]A natural polysaccharide, produced from the tree Acacia senegal from tropical Africa. Used in soft drinks and gummy sweets such as marshmallow, and gumdrops.[/vc_toggle][vc_toggle title="E 418 Gellane"]A natural polysaccharide, produced by the bacterium Pseudomonas elodea from starch, and used as an emulsifier, stabilizer, thickener, and gelling agent in food and beverage industry. Used in Dairy products, dressings, juices, etc.[/vc_toggle][vc_toggle title="E 417 Tara Meal"]A natural polysaccharide (galactomannan), obtained from the tree Caesalpinia spinosa native to South America, but also cultivated in the Mediterranean region.[/vc_toggle][vc_toggle title="E 416 Karaya Gum"]A vegetable gum produced as an exudate by trees of the genus Sterculia. Used as a thickener and emulsifier in foods, as a laxative, and as a denture adhesive. It is also used to adulterate Gum tragacanth due to their similar physical characteristics.[/vc_toggle][vc_toggle title="E 415 Xanthan Gum"]A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process. Commonly used in salad dressings and sauces.[/vc_toggle][vc_toggle title="E 464 Hydroxypropylmethylcellulose"]A semisynthetic compound derived from cellulose, the woody material produced by plants. Found in sterilized, pasteurized and UHT cream, low-calorie cream and pasteurized low-fat cream, bakery products and in reduced fat products. Also in pharmaceuticals including Multibionta 50+ Probiotic multi vitamin pills, Rhinolast nasal allergy spray and Viagra.[/vc_toggle][vc_toggle title="E 463 Hydroxypropylcellulose"]Hydroxypropyl cellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically propylated. Found in sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream. Also used as a laxative and as an additive to tobacco products and in cosmetics as a binding agent, emulsion stabilizer, film former and viscosity adjuster.[/vc_toggle][vc_toggle title="E 461 Methylcellulose"]Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsfier. Used in ice cream or croquette. Methyl cellulose is also an important emulsifier, preventing the separation of two mixed liquids.[/vc_toggle][vc_toggle title="E 440 Pectin, Amidated Pectin"]A natural acid polysaccharide present in nearly all fruits, especially apples, quinces and oranges. It is commercially produced from apple pulp and orange peels. Sodium, potassium, and ammonium pectates are the respective salts of pectin. Amidated pectin is prepared by treating pectin with ammonia, after which amides are formed at the acid side chains. Used in Marmalades, fruit jellies and sauces, and many other different products.[/vc_toggle][vc_toggle title="E 466 Carboxymethylcellulose"]Used as a viscosity modifier or thickener, and to stabilize emulsions. It is used in drink flavorings, cordials, flavored toppings, breakfast cereals, snack bars, infant formula, frozen cakes, fruit twists, fillings, bases and toppings, instant pasta and sauces, ice creams, icings, confectionery, cottage cheese and cream cheese spread. It is also used in medication, laxatives and antacids.[/vc_toggle][vc_toggle title="E 465 Ethylmethylcellulose"]A mixed ether of cellulose, prepared from cellulose by treatment with alkali, dimethyl sulphate and ethyl chloride. Methyl ethyl cellulose has many different uses, mainly as thickening agent, but also as filler, dietary fiber, anti clumping agent and emulsifier. Used in many products including pasteurized products, ice-creams, cheeses, dairy products, batters, baked emulsions and spreads, breakfast cereals, and bakery goods, sterilized, pasteurized and UHT cream, low-calorie cream and pasteurized low-fat cream. Also used as a tobacco additive.[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]