Cheescake can be the source of many food reactions

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Miscellaneous food additives

A list of additives that may be added to commercially produced foods. Includes details of the additive's derivatives and contents. Essential for those suffering from an allergic reaction and unable to isolate the allergen causing it. For example some of these additives contain gluten. Helpful for vegans as well.

 

Name Comments
Albumin a component (protein) from the serum of animal blood
Ambergris derived from whale
Arachidonic acid derived from liver, brain, animal origin gland or oil
Aronia derived from aronia arbutifolia; used as a taste expander in jelly, pudding, powdered deserts, yoghurt, milk deserts, creams, homogenised cheeses, confectionery products, crispy cakes, fruit creams, ice-creams and instant beverages
Aspartic acid derived from aspartame (see E951)
Betaine derived from oil
Biotin colourless crystalline growth vitamin of the vitamin B complex found especially in yeast, liver, and egg yolk; no side effects are known, it is being tested
Caffeine an alkaloid that exists naturally in tea, kola nut and coffee; clearly toxic in high doses, can cause heart palpitations, high blood pressure, vomiting, convulsions, headache, diarrhoea, frequent urination, dehydration, insomnia, stomach cramps, hand tremors, muscle twitches; acts as laxative, also saps the body's supply of calcium; used as a mild stimulant in moderation
Casein phosphoprotein of milk, which has a molecular structure that is extremely similar to that of gluten; celiac people have to avoid
Catalase derived from cattle liver
Cholesterin  
Cinnamon spice made from bark; may be allergic
Citrus Red No.2 cancer in animals; used for dying skins of oranges
Civet derived from cat
Clove Bud Oil natural essential oil steamed-distilled from clove buds (syzygium atmaticum); may be allergic
Colin bitartrate animal origin tissue
Collagen  
Enzyme  
Erythritol produced through a fermentation process that begins with dextrose (a simple sugar derived from corn starch), also derived from calf stomach; used as a sweetener for beverages and confectionery products
Ethyl Vanillin a perfumed artificial vanilla flavouring, it is 3 1/2 times more powerful than the real thing and cheaper too, this explains why manufacturers like to use it in soft drinks, ice creams and baked goods; generally recognized as safe
Evans Blue CI Direct Blue 53 contact dermatitis
FD&C Green No.3 Fast Green bladder tumours
FD&C Red No.102 New Coccine it is an allergen; not permitted to use for foods
FD&C Yellow No.11 contact dermatitis
Fructose this carbohydrate and simple sugar (monosaccharide) occurs naturally in honey and fresh fruits; commercial bakers use it in cakes, breads and cookies to make them brown better
Gentian Violet CI Basic Violet No.3 contact dermatitis
Glucuronolactone, Glucuronic acid a naturally occurring substance in the body, made in the liver from glucose, helps to stimulate the metabolism and thus helps to detoxify the body; also occurs in plants, mainly in gums; also an important constituent of fibrous and connective tissues in all animals
Glycerides components of fats; used to stabilize sausages, lard, vegetable oils, margarines and shortenings, the most widely used of them is monoglyceride citrate, although the FDA* imposes strict limits
Glycogen  
Gliadin wheat is the first consideration; it is a major ingredient in breads, rolls, pastry, cakes, cookies and most baked products; noodles macaroni and spaghetti are typically made with wheat; celiac people have to avoid
Guaiacol has been used for decades in compounded products as an expectorant
Hormone  
Hydrolyzed Vegetable Protein (HVP) cereal gluten; glutens are proteins found in the plant kingdom subclass of monocotyledonae (monocots); these plants are members of the grass family of wheat, oat, barley, rye and triticale and their derivatives, (derivatives include: malt, grain starches, hydrolysed vegetable/plant proteins, textured vegetable proteins, grain vinegars, soy sauce, grain alcohol, flavourings and the binders and fillers found in vitamins and medications.); celiac people have to avoid, celiac disease (also known as celiac sprue or gluten-sensitive enteropathy) is a chronic disease in which malabsorption of nutrients is caused by a characteristic lesion of the small intestine mucosa; used in smallgoods, packaged convenience foods, gravies and many canned products. It is also present in excipients in pharmaceutical preparations, particularly vitamin and mineral supplements
Hydrolyzed Plant Protein (HPP) same as HVP
Keratin derived from nail or hair
Lipid, Lipoid  
Lysin-L
Lysin-DL
same as erythritol
Maltodextrin, Mdltrin natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.); can be derived from potato or corn starch; used in food industry such as sweets, drink, bear, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe
Menthol crystalline alcohol that occurs especially in mint oils, has the sharp fragrance and cooling properties of peppermint; may be allergic
Metionine derived from protein
Neutral Red contact dermatitis
Nucleıc acid derived from cells
Oleamine, Oleic acid  
Rennet cheese yeast derived from calf stomach
Oxysterin  
Palmitic acid  
Panthenol  
Pepsin  
Phenylalanine, Phenylanine essential amino acid; the body uses it to produce some hormones (epinephrine, norepinephrine, thyroxine, cholecystokinin) and melanin, (a brown skin pigment); cholecystokinin causes suppression of the appetite (this may be useful to sports people who need to reduce body fat or maintain a certain weight); pain relieving effects of phenylalanine may be of use to athletic people who experience pain due to muscle, ligament, joint and tendon injury, inflammation and spasms which commonly result from intense exercise
Phenylephrine decongestant which helps relieve nasal congestion; used in pharmacy; side effects are nausea, stomach upset, loss of appetite, nervousness, restlessness, dizziness, headache, chest pain, rapid heart rate, anxiety, fear, difficult or painful urination and sleeplessness
Phospholipide cheese yeast
Polypeptides  
PolyVinylPolyPyrrolidone, PVPP white powder added to beer for removing phenolic compounds, then beer is clear and has long shelf life
Progesterone  
Salicylate salt of salicylic acid; used in candies, pies, soft drinks and sweet rolls
Quinine dihydrochloride, Quinine sulfate toxic alkaloid extracted from the bark of chinchona tree; used as flavourings in carbonated beverages (primarily bitter lemon and tonic water), bitters and as a treatment for malaria; side effects are headache, nausea, ringing in the ears and blurred vision; FDA strictly limits the amounts of it that can be used
Taurine nonessential amino acid; produced by synthesis of the amino acids methionine and cysteine in the liver, vitamin B6 helps the process; diabetic and hypoglycaemic patients should use taurine under medical supervision as it may have an effect on insulin activity, excessive consumption of taurine may result in diarrhoea and peptic ulcer formation
Thiamine a source of vitamin B1; functions as a coenzyme in energy metabolism, keeps appetite, digestive tract and nervous system healthy; adverse effects in high doses are headache, irritability, rapid pulse, trembling and weakness
Thimerosal very effective preservative that contains mercury and has been used in some vaccines and other products; FDA* estimates that it is used in more than 30 licensed vaccines and biologics; mercury is excreted from the body over time; nervous system is very sensitive to all forms of mercury, methyl mercury and metal vapours are more harmful than other forms, exposure to high levels of metallic, inorganic or organic mercury can permanently damage the brain, kidneys and developing foetus, effects on brain functioning may result in irritability, shyness, tremors, changes in vision or hearing and memory problems
Torula high-protein derived from wood sugars as a by-product of the pulping process in paper making; type S is used in baby food and cereals, type F is used in feed supplements for cattle, fish and chickens; allergen for hay fever and asthma
Zinc essential element for humans; naturally occurs in meat (especially liver), fish (especially shellfish), lentils, green leafy vegetables, whole cereals (including wheat germ), brewer's yeast, cheese, milk, nuts, sunflower and sesame seeds; toxic doses of zinc cause vomiting, diarrhoea, restlessness, stomach irritation, depressed immune function and anaemia; excessive zinc doses may decrease the level of HDL ("good") cholesterol and increase the risk for heart disease

* Hyperactive Children Support Group (HACSG)
** Food and Drug Administration (U.S.)

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