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Below is a list of the most controversial ingredients for foods and household cleaners. The items listed are typically banned in "clean" retailers and distributors.
Please use the below list as a reference before presenting items to retailers who maintain clean standards.
Also, use as a reference for yourself and your family... some of the things on this list are pretty scary, and they're allowed in our foods.
It’s in alphabetical order to make it easy for you to look up ingredients that you may be questioning.
Please comment if you have any questions!
Also, this list was pulled from a vast amount of sources, not personal research and testing done on behalf of H&H.
Acesulfame-K (acesulfame potassium): As with aspartame, saccharin, sucralose, and other sweeteners that are sweeter than common sugars, there is concern over the safety of acesulfame potassium. Although studies of these sweeteners show varying and controversial degrees of dietary safety, the United States Food and Drug Administration (USDA) has approved these for use as general-purpose sweetening agents. Critics of the use of acesulfame potassium say the chemical has not been studied adequately and may be carcinogenic, although these claims have been dismissed by the USFDA and by equivalent authorities in the European Union
Aersol Sprays: Propellant
Artificial Colors and Flavors: Colorant and flavor enhancer
Alkyphenols: Common in multisurface cleaners and liquid laundry detergents. (Non-Foods)
Ammonium chloride: Other uses include a feed supplement for cattle, in hair shampoo, in textile printing, in the glue that bonds plywood, as an ingredient in nutritive media for yeast, in cleaning products, and as cough medicine. Its expectorant action is caused by irritative action on the bronchial mucosa. This causes the production of excess respiratory tract fluid which presumably is easier to cough up. It is also used in an oral acid loading test to diagnose distal renal tubular acidosis. In several countries sal ammoniac is used to spice up liquorice-type dark candies (Finland's salmiakki, Sweden's lakrisal, the Netherlands' zoute drop and the Danish Dracula Piller are popular examples), and as a flavoring for vodkas.
Aromatic hydrocarbons (naphthalene, organic solvents, trichloroethane): Used in degreasers, deodorizers, air fresheners, all-purpose cleaners and liquid laundry detergents. (Non-Foods)
Aspartame: This sweetener is marketed under a number of trademark names, including Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. Several European Union countries approved Aspartame in the 1980s, with EU-wide approval in 1994. The European Commission Scientific Committee on Food reviewed subsequent safety studies and reaffirmed the approval in 2002. The European Food Safety Authority reported in 2006 that the previously established Adequate Daily Intake was appropriate, after reviewing yet another set of studies.
Azodicarbonamide: It is used in food industry as a food additive, a flour bleaching agent and improving agent. Azodicarbonamide may cause an allergic reaction in those sensitive to other azo compounds (such as food dyes). The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food. Subway Resturants uses Azodicarbonamide in their breads
Benzoates in food
Benzoyl peroxide: Other common uses for benzoyl peroxide include dying hair, and as an active ingredient in teeth whitening systems. It is also used in the preparation of flour, and can be used as an initiator and catalyst for polyester thermoset resins (as an alternative to the much more hazardous methyl ethyl ketone peroxide).
BHA (butylated hydroxyanisole): (BHA) is a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid that exhibits antioxidant properties. Like butylated hydroxytoluene (BHT), the conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are prevented. The E number of this food additive is E320.
BHT (butylated hydroxytoluene): In the 1970s, Benjamin Feingold, a San Francisco MD who established the "Feingold Diet" claimed that BHT could produce hyperactivity in some children. In addition, there has been some controversy with regard to BHT and cancer risk, some studies showing the potential to increase and some showing a decrease in risk. Some food industries have voluntarily eliminated this additive from their products, and since the 1970s it has been steadily replaced with the less studied BHA.
Bleached flour: "After flour has been ground and blended to the desired mix of particles, it is treated chemically to accomplish in a matter of minutes what otherwise takes weeks. Bleaching removes the light yellow color caused by xanthophylls, a variety of carotenoid also found in potatoes and onions. The color has no practical or nutritional significance and is oxidized simply to obtain a uniform whiteness. Bleaching does, however, destroy small amounts of vitamin E in flour, which probably accounts for its bad reputation in some circles. For historical reasons, yellow coloration is valued in pasta, and so semolina is never bleached.. Flour is then “enriched” to make it for loss.
Bromated flour: Potassium bromate is classified as a potential carcinogen, meaning that it may be harmful when consumed. In theory, the substance is supposed to bake out of bread dough as it cooks, but if a residue remains behind in the bread, it could be harmful in the long term.
In some countries, bromated flour has actually been banned out of concerns about health risks. In the United States, bromated flour is legal, although state by state labeling laws may dictate that a flour producer clearly label flours which contain potassium bromate.
Brominated vegetable oil (BVO): is vegetable oil that has had atoms of the element bromine bonded to it. Brominated vegetable oil is used as an emulsifier in citrus-flavored soft drinks such as Mountain Dew, Gatorade, Powerade, Pineapple and Orange Fanta, Sun Drop, Squirt and Fresca to help natural fat-soluble citrus flavors stay suspended in the drink and to produce a cloudy appearance. A Pepsi product website notes that BVO has been used by the soft drink industry since 1931. In test animals, BVO consumption has caused damage to the heart and kidneys in addition to increasing fat deposits in these organs. In extreme cases BVO has caused testicular damage, stunted growth and produced lethargy and fatigue
Bovine Somatotropin (BST): growth hormone and production enhancer. Found in meat and dairy
Butyl cellosolve: Found in metal polishes and grease removers. (Non-Foods)
Butane Glycol: hemectant, flavor solvent
Calcium bromated: Maturing agent and dough conditioner used in bromated flours.
Calcium disodium EDTA: cleaning milk stains from bottles, FOOD : added as preservative to prevent catalytic oxidation by metal ions or stabilizer and for iron fortification
Calcium peroxide: As a food additive it has the E number E930 and is used as flour bleaching agent and improving agent.
Calcium propionate: As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to bread, other bakery goods, processed meat, whey, and other dairy products. In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement  Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth Calcium propionate is used in bakery products as a mold inhibitor.
Calcium saccharin: is a sweetener which is the calcium form of saccharin, existing as white crystals or powder with a solubility of one gram in one and one-half ml of water. Sodium saccharin is the more common form but calcium saccharin is available for non sodium diets. In this form it is about 500 times as sweet as sucrose.
Calcium sorbate: is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt.It is a commonly-used food preservative; its E number is E203.
Calcium stearoyl-2-lactylate: is used as an emulsifier (allows two insoluble compounds such as oil and water to be mixed together), plasticizer, or surface-active agent in bakery mixes, baked products, cake icings, fillings, dehydrated fruits and vegetables and juices, liquid shortenings, pudding mixes, etc.
Caprocaprylobehenin (Caprenin): The Procter & Gamble Company recently petitioned FDA for approval of their low-calorie fat substitute, caprenin, to replace cocoa butter in soft candies and confectionery coatings. Caprenin, formally known as caprocaprylobehenin, has only 5 calories per gram, compared with cocoa butter's 9 calories. The calorie reduction occurs because the behenic acid portion of the compound is only partially absorbed by the body.
Carmine (see cochineal) (Animal Based): Carmine is used as a food dye in many different products such as juices, ice cream, yogurt, and candy, and as a dye in cosmetic products such as eyeshadow and lipstick. Although principally a red dye, it is found in many foods that are shades of red, pink, and purple. As a food dye it has been known to cause severe allergic reactions and anaphylactic shock in some people. Although concerns of hazards from allergic reactions were raised, the use of carmine in foodstuffs is not banned in the EU. However, the use of carmine in foodstuffs has been discouraged by European food safety authorities, and although it is predominately used as colouring in alcoholic beverages, it can still be found in foods such as supermarket Indian curries. Food products containing carmine-based food dye may prove to be a concern for people who are allergic to carmine, or people who choose not consume any or certain animals, such as vegetarians, vegans, and followers of religions with dietary law (e.g. kashrut in Judaism and halaal in Islam).
Carrageenan (in meat applications): A recent publication indicates that carrageenan induces inflammation in human intestinal epithelial cells in tissue culture through a BCL10-mediated pathway that leads to activation of NFkappaB and IL-8. Carrageenan may be immunogenic due to its unusual alpha-1,3-galactosidic link that is part of its disaccharide unit structure. Consumption of carrageenan may have a role in intestinal inflammation and possibly inflammatory bowel disease, since BCL10 resembles NOD2, mutations of which are associated with genetic proclivity to Crohn's Disease. Its use in the meat industry is primarily to bind proteins and to allow proteins to hold more water for higher yields. This allows producers to sell a bit of water in their products.
Certified colors: Certified colors are synthetically produced (or human made) and used widely because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. There are nine certified color additives approved for use in the United States (e.g., FD&C Yellow No. 6. See chart for complete list.). Certified food colors generally do not add undesirable flavors to foods
Chlorinated compounds (chlorinated phenols): Found in sanitizing and bleaching agents, dry-cleaning solvents, tub and tile cleaners and toilet-bowl cleaners. The Washington Toxic Coalition’s Philip Dickey warns that one of the most common home accidents involves mixing products containing chlorine bleach with those containing ammonia, which causes a chemical reaction that produces a gas that is highly irritating to the lungs.
Cyclamates: Cyclamate is approved as a sweetener in more than 55 countries: for example, the brand-name beverage sweetener Sweet'N Low, which contains only dextrose, saccharin, cream of tartar, and calcium silicate in the United States, contains cyclamate in Canada (where saccharin is banned except for diabetic usage). Similarly, Sugar Twin, the brand-name cyclamate sweetener in Canada, contains saccharin in the United States. Since cyclamates appear to affect cells involved in the production of spermatozoa, the question has also been raised as to whether they may also be capable of damaging male reproductive DNA. There does not yet seem to be any direct evidence either for or against this.
Cysteine (l-cysteine), as an additive for bread products: L-Cystein is used in Bagels, Croissants, Hard Rolls, Cake Donuts (from human hair in Dunkin Donut's cake donuts only, Yeast raised donuts do not contain L-Cysteine), Pita Bread, some Crackers and Melba Toast. It is also used as a nutrient in baby milk formula and dietary supplements. L-Cysteine is manufactured in Japan, China and Germany only. Human hair is the cheapest source for L-cysteine.
DATEM (diacetyl tartaric and fatty acid esters of mono and diglycerides): is an emulsifier primarily used in baking. It is an acronym for Di-Acetyl Tartaric (Acid) Ester of Monoglyceride. It is used to strengthen the dough by building a strong gluten network. It is used in crusty breads, such as Rye bread with a springy, chewy texture, as well as biscuits, coffee whiteners and dressings.
Mono-diglycerides are nothing more than hydrogenated oils. There are those that will say I do not know what I am talking about concerning this new name the food industry is using for hydrogenated oils, but let me assure you, mono-diglycerides are hydrogenated before separated into mono-diglyceridies. The "mono" means they are a combination of various oils mixed together, hydrogenated, then certain fatty acids called diglycerides are then separated out.
Dimethylpolysiloxane: As a food additive, it has the E number E900 and is used as an anti-foaming agent and an anti-caking agent
Dioctyl sodium sulfosuccinate (DSS): Toxicity to humans, including carcinogenicity, reproductive and developmental toxicity, neurotoxicity, and acute toxicity.
Disodium calcium EDTA: Antioxidant, sequestrant
Disodium dihydrogen EDTA: Preservative, sequestrant
Disodium guanylate: Flavor enhancer
Disodium inosinate: Flavor enhancer
EDTA: added as preservative to prevent catalytic oxidation by metal ions or stabilizer and for iron fortification. Cleaning milk stains from bottles.
Ethyl vanillin: Ethyl vanillin is a synthetic compound that is 3½ times stronger in flavor than real vanilla, although the flavor is not quite the same. It is used as a substitute for vanilla in foods and perfumes, because it is less expensive and keeps better in storage and transport.
Ethylene oxide: Ethylene oxide is classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC). [Ethylene oxide gas kills bacteria (and their endospores), mold, and fungi, and can therefore be used to sterilize substances that would be damaged by sterilizing techniques such as pasteurization that rely on heat. Ethylene oxide sterilization for the preservation of spices was patented in 1938 by the American chemist Lloyd Hall, and it is still used in that role.
Ethyocyquin: Ethocyquin is an anti-oxident that is sometimes put in the feed to help prevent it from getting moldy and keeps the feed from going rancid.
FD & C colors (artificial colors): Any color with a number is a good rule of thumb
GMP (disodium guanylate): also known as sodium 5'-guanylate and disodium 5'-guanylate, is the disodium salt of the flavor enhancer guanosine monophosphate (GMP). Disodium guanylate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and other snacks, savoury rice, tinned vegetables, cured meats, and packet soup.
Hexa-, hepta- and octa- esters of sucrose: emulsifiers
High Fructose Corn Syrup: sweetener, thickener
Hydrogenated fats: They are saturated-like fats made from plant oils and fats that have been heated and pressure-processed. Hydrogenated fats are created when an oil that is largely unsaturated, such as corn oil, has hydrogen added to it, causing fat to become more solid at room temperature.
Hydrogenated starch hydrolysate: Sweetener, bulking agent
IMP (disodium inosinate): Chemical formula C10H11N2Na2O8P, is the disodium salt of inosinic acid. It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid) to provide the umami taste. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese or yeast extract. It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.
Irradiated foods (mostly spices): Irradiation damages food by breaking up molecules and creating free radicals. The free radicals kill some bacteria, but they also bounce around in the food, damage vitamins and enzymes, and combine with existing chemicals (like pesticides) in the food to form new chemicals, called unique radiolytic products (URPs).
Lactylated esters of mono- and diglycerides
Mannitol: Sweetener, humecant, bilking agent
Methyl silicon: antifoaming agent/antisplattering agent
Methylparaben and Polyparaben AKA Nipigin M, Tegosept, and Mycocten: Methylparaben is an antifungal that is widely used as a preservative for food, drugs, and cosmetics.
Micro particularized whey protein: derived fat substitute
Methylene Chloride: used in coffee decaffeination and spice extraction
Monosodium glutamate (MSG): Flavor inhancer
Mono and Diglycerides: Emulsifier. It is okay… BUT the following esters of are not:
Acetylated esters of mono- and diglycerides
Diacetyl tartic and fatty acid esters of mono- and diglycerides
Lactylated esters of mono- and diglycerides
Natamyacin: Natamycin, also called Pimaricin, is used in the food industry as an antibiotic preservative to inhibit fungal growth on cheese. It may be applied in a liquid spray or in powdered form containing 200 to 300 parts per million (ppm) of the additive on whole, shredded, or soft cheese, or applied on or in the wax covering of some cheeses.
Is it safe? You can make that decision based on the information provided. While there are no studies showing ill effects in animals, it is still a chemical that does not occur naturally in cheese. Interestingly, while Whole Foods Market allows the use of natamyacin as an anti-fungal in the WAX used on cheese rinds, they DO NOT ALLOW the direct spraying or dipping of natamyacin on cheeses sold at their stores.
Nitrates/nitrites: Antioxidant, Flavor, Color retention agent.
Nonyl phenol ethoxylate: Cleaner
Oxystearin: A mixture of the glycerides of partially oxidized stearic acids and other fatty acids. Occurs in animal fat and used chiefly in manufacture of soaps, candles, cosmetics, suppositories, pill coatings. Used as a crystallization inhibitor in cottonseed and soybean cooking.
Partially hydrogenated oil
Petroleum distillates: Typical ingredients in floor waxes, furniture polishes, degreasers and all-purpose cleaners.
Phthalates: Used in air fresheners and multipurpose cleaners.
Pimaricin – See Natamycin
Phenoxyethanol: Phenoxyethanol can depress the central nervous system and may cause vomiting and diarrhea. In Japan its use in cosmetic products is restricted
Phosphates: Although they have been banned from many products, phosphates still can be found in many automatic- dishwashing detergents.
Polydextrose: is a food ingredient classified as soluble fiber and is frequently used to increase the fiber content of food, replace sugar, reduce calories and reduce fat content. It is a multi-purpose food ingredient synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The US FDA approved it in 1981. Litesse, Sta-Lite, and Trimcal.
Polydimethylsiloxane (PDMS) (See Dimethylpolysiloxane): PDMS is used as an environmentally-friendly dry cleaning solution under the licensed name GreenEarth Cleaning..
Polysorbate 60, 65 and 80: Emulsifier
Potassium benzoate: Acidic foods and beverages such as fruit juice (citric acid), sparkling drinks (carbonic acid), soft drinks (phosphoric acid), and pickles (vinegar) are preserved with potassium benzoate. It is approved for use in most countries including Canada, the U.S., and the EU, where it is designated by the E number E212. In the EU, it is not recommended for consumption by children
Potassium bisulfate: is a chemical compound with the chemical formula KHSO3. It is used during the production of alcoholic beverages as a sterilising agent. This additive is classified as E number E228 under the current EU approved food additive.
Potassium bromate: Potassium bromate has been banned from use in food products in Europe, as well as the United Kingdom in 1990, and Canada in 1994, and most other countries. It was banned in Sri Lanka in 2001 and China in 2005. It is also banned in Nigeria, Brazil and Peru. In the United States it has not been banned. FDA has urged bakers to voluntarily stop using it. In California a warning label is required when bromated flour is used
Potassium metabisulfite: Potassium metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color, and delicate flavors of wine. Used in beer as well.
Potassium sorbate: is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider and baked goods. It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and microbes and to increase shelf life, and is used in quantities at which there are no known adverse health effects.
Propionates (Sodium, Methyl, Calcium & Potassium): are used as a preservative in a wide variety of products, including but not limited to bread, other bakery goods, processed meat, whey, and other dairy products. In agriculture, it is used, amongst other things, to prevent milk fever (calcium) in cows and as a feed supplement  Propionates prevent microbes from producing the energy they need, like benzoates do.
Propyl gallate: Fine white to creamy-white crystalline powder. Odorless or with a faint odor. Melting point 150°C. Insoluble in water. Slightly bitter taste. (NOAA Reactivity 2007)
Propylparaben: the propyl ester of p-hydroxybenzoic acid, occurs as a natural substance found in many plants and some insects, although it is manufactured synthetically for use in cosmetics, pharmaceuticals and foods. It is a preservative typically found in many water-based cosmetics, such as creams, lotions, shampoos and bath products.
Propylene glycol: flavor solvent
rBGH: Genetically modified growth hormone- found in meat and dairy
Saccharin: is an artificial sweetener. The basic substance, benzoic sulfinide, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations. In countries where saccharin is allowed as a food additive, it is used to sweeten products such as drinks, candies, medicines, and toothpaste.
Silcon Dioxide: Inexpensive soda-lime glass is the most common and typically found in drinking glasses, bottles, and windows. A raw material for many whiteware ceramics such as earthenware, stoneware and porcelain. A raw material for the production of Portland cement. A food additive, primarily as a flow agent in powdered foods, or to absorb water (see the ingredients list for).
Sodium aluminum phosphate: White powder, soluble in hydrochloric acid; used as a food additive for baked products.
Sodium aluminum sulfate: AlNa(SO4)2• 12H2O Colorless crystals with an astringent taste and a melting point of 61°C; soluble in water; used as a mordant and for waterproofing textiles, as a food additive, and for matches, tanning, ceramics, engraving, and water purification. Abbreviated SAS. Also known as porous alum; soda alum; sodium aluminum sulfate.
Sodium benzoate: is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. It is also found in alcohol-based mouthwash and silver polish. It can also be found in cough syrups like Robitussin. Sodium benzoate is declared on a product label as 'sodium benzoate' or E211.
Sodium bisulfate: Sodium bisulfite is used in almost all commercial wines, to prevent oxidation and preserve flavor. In fruit canning, sodium bisulfite is used to prevent browning (caused by oxidation) and to kill microbes.In the case of wine making, Sodium bisulfite releases sulfur dioxide gas when added to water or products containing water. The sulfur dioxide kills yeasts, fungi, and bacteria in the grape juice before fermentation. Sodium bisulfite is also added to leafy green vegetables in salad bars and elsewhere, to preserve apparent freshness, under names like LeafGreen®. The concentration is sometimes high enough to cause serious allergic reactions.
Sodium diacetate: Sodium acetate may be added to foods as a preservative. It may be used in the form of sodium diacetate — a 1:1 complex of sodium acetate and acetic acid, given the E-number E262. Sodium acetate is also used in consumer heating pads or hand warmers and is also used in hot ice.
Sodium Erythorbate: antioxidant
Sodium glutamate AKA MSG
Sodium hexametaphosphate: sequestrant, emulsifier, texturizer
Sodium Hydroxide (caustic soda): alkali, glazing agent
Sodium metabisulfite: preservative, antioxidant, color retention agent
Sodium Nitrate: Sodium nitrate has antimicrobial properties when used as a food preservative. It is found naturally in leafy green vegetables. Sodium nitrate should not be confused with the related compound, sodium nitrite. (See below)
As a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacteria which causes botulism. While this chemical will prevent the growth of bacteria, it can be toxic for mammals. (LD50 in rats is 180 mg/kg.) For this reason, sodium nitrite sold as a food additive is dyed bright pink to avoid mistaking it for something else. Cooks and makers of charcuterie often simply refer to sodium nitrite as "pink salt".
Sodium propionate: It is used as a food preservative and is represented by the food labeling E number E281 in Europe. It is used primarilly as a mold inhibitor in bakery products.
Sodium Silcoaluminate: Anti-caking agent
Sodium stearoyl-2-lactylate: The calcium salt of the stearic acid ester of lactyl lactate. (Dictionary) Improves the mixing properties of flour and the gas-holding properties of dough, and thus allows larger, lighter loaves to be made. Also used to improve the whipping and baking properties of egg whites, and as an emulsifier in packet mixes.
Sodium sulfite: It is also used as a preservative to prevent dried fruit from discoloring, and for preserving meats, and is used in the same way as sodium thiosulfate to convert elemental halides to their respective acids, in photography and for reducing chlorine levels in pools.
Sodium thiosulfate: antioxident
Solvent extracted oils, as standalone single-ingredient oils (except grapeseed oil)
Sorbic acid: Sorbic acid and its mineral salts, such as sodium sorbate, potassium sorbate and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. In general the salts are preferred over the acid form because they are more soluble in water.
Stannous Chloride: food additive with E number E512 to some canned and bottled foods, where it serves as a color-retention agent and antioxidant. –mainly used in production of tin, plastic, and mirrors.
Succinic acid: flavor enfancer
Sucralose: is an artificial sweetener originally sold under the trade name Splenda, and now also supplied as SucraPlus. In the European Union, it is also known under the E number (additive code) E955
Sucroglycerides: Emulsifier, Stabilizer, Thickener
Sucrose polyester: A complex synthetic compound of sucrose and fatty acids that the body is unable to digest or absorb, produced commercially as a partial substitute for fats in cooking oils, shortening, butter, and other high-calorie or high-cholesterol foods.
Sulfites (sulfur dioxide): Sulfur dioxide is sometimes used as a preservative for dried apricots and other dried fruits due to its antimicrobial properties, it is sometimes called E220 when used in this way. The preservative is used to maintain the appearance of the fruit and prevent rotting. Its presence can give fruit a distinctive chemical taste. Sulfur dioxide is responsible for the words "contains sulfites" found on wine labels.
TBHQ (tertiary (tert) butylhydroquinone): TBHQ is a highly effective preservative for unsaturated vegetable oils and many edible animal fats. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material it is added to. It can be combined with other preservatives such as butylated hydroxyanisole (BHA). As food additive, its E number is E319, where it is used as a preservative.
Tetrasodium EDTA: Sodium pyrophosphate is used as a buffering agent, an emulsifier, and a thickening agent, and is often used as a food additive. Common foods containing sodium pyrophosphate include chicken nuggets, marshmallows, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives. It is the active ingredient in Bakewell, the substitute for baking powder's acid component marketed during shortages in World War II.
Vanillin: is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether and phenol. It is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals.