Search for multiple ecodes by spacing. e.g. 100 104
Information from Islamic Religious Council of Singapore
Curcumin (C.I. 75300)
Colouring: Orange-yellow colouring extracted from the rhizome of a plant of the ginger family called Curcuma longa (turmeric)
Riboflavin/Lactofavin/Vitamin B2 *
Colouring/ Vitamin: Yellow or orange-yellow colouring manufactured from yeast or other fermenting organisms. May also be synthesised from xylene, ribose or alloxan
Tartrazine/FD&C Yellow 5 (C.I. 19140)
Colouring: Synthetic yellow colouring
Quinoline Yellow (C.I. 47005)
Colouring: Synthetic dull yellow colouring
Yellow 2G (C.I. 18965)
Colouring: Synthetic yellow colouring
Sunset Yellow FCF/FD&C Yellow 6 (C.I. 15985)
Colouring: Synthetic yellow colouring
Cochineal/Carmines (C.I. 75470)
Colouring: Natural red colouring which may be extracted from the bodies of female insects called Dactilopius coccus
Carmoisine/Azorubine (C.I. 14720)
Colouring: Synthetic red colouring
Amaranth/FD&C Red 2 (C.I. 16185)
Colouring: Synthetic purplish red colouring
Ponceau 4R/Cochineal Red A (C.I. 16255)
Colouring: Synthetic red colouring
Erythrosine/FD&C Red 3 (C.I. 45430)
Colouring: Synthetic cherry pink to red colouring
Red 2G (C.I. 18050)
Colouring: Synthetic red colouring
Allura Red AC/Food Red 17/FD&C Red 40 (C.I. 16035)
Colouring: Synthetic red colouring
Patent Blue V (C.I. 42051)
Colouring: Synthetic dark bluish-violet colour
Indigo Carmine/Indigotine/FD&C Blue 2 (C.I. 73015)
Colouring: Synthetic blue colouring
Brilliant Blue FCF/FD&C Blue 1 (C.I. 42090)
Colouring: Synthetic blue colouring
Chlorophyll (C.I. 75810)*
Colouring: Natural olive to dark green colouring found in many plants. Solvents such as ethanol are used in the extraction of chlorophyll
Copper Complexes of Chlorophyll (C.I. 75810)*
Colouring: Olive-green colouring which is derived from the substitution of magnesium ion in chlorophyll with copper
Green S/Acid Brilliant Green BS/Food green S/Lissamine green (C.I 44090)
Colouring: Synthetic green colouring
Caramel
Colouring: Dark brown colouring prepared by the controlled heat treatment of carbohydrates (e.g. glucose syrup, sucrose)
Brilliant Black BN (C.I. 28440)
Colouring: Synthetic black colouring
Carbon Black/Vegetable Carbon*
Colouring: Black colouring which may be prepared from animal charcoal or vegetable sources. The commercial source is mainly from plant material
Brown FK/Food Brown
Colouring: Synthetic brown colouring
Brown HT/Chocolate Brown HT (C.I. 20285)
Colouring: Synthetic brown colouring
Alpha-/Beta-/Gamma-Carotene (C.I. 75130)*
Colouring: Orange-yellow colouring which is naturally found in many plants including in carrots. May be commercially synthesised in the laboratory
Annatto/Bixin/Norbixin (C.I. 75120)*
Colouring: Yellow to peach colouring naturally found in the pericarp (seed coat) of the Annato tree. May be extracted by means of water-soluble or oil-soluble methods
Capsanthin/Capsorubin/Paprika extract*
Colouring: Red to orange colouring prepared by solvent extraction of the fruit pods and seeds of Capsicum annuum
Lycopene (C.I. 75125)*
Colouring: Natural red colouring extracted from tomatoes
Beta-apo-8'-carotenal/Beta-8’-apocarotenal*
Colouring: Synthetic orange to yellowish-red colouring
Ethyl ester of Beta-apo-8-carotenoic acid*
Colouring: Synthetic orange to yellow colouring
Flavoxanthin*
Colouring: Yellow colouring which is a derivative of carotene (E160a). May contain other substances such as oils and fats derived from the source material
Lutein*
Colouring: Natural yellow to reddish colouring taken from plant extract. May also be obtained from the same source as chlorophyll (E140)
Cryptoxanthin*
Colouring: Yellow colouring present in plants, orange rind, egg yolk and butter
Rubixanthin*
Colouring: Yellow colouring present in rosehips
Violaxanthin*
Colouring: Yellow colouring taken from plants e.g. yellow pansies
Rhodoxanthin*
Colouring: Yellow colouring found in the seeds of the yew tree
Canthaxanthin (C.I. 40850)*
Colouring: Orange colouring isolated from some mushrooms. May be commercially produced as part of the synthesis of carotene (E160a)
Beet Red/Betanin/Betanidin
Colouring: Deep purplish-red colouring extracted from beetroot
Anthocyanins*
Colouring: Red, blue colouring extracted from grape-skin extract and/or red cabbage by means of water, methanol or ethanol
Calcium Carbonate/Chalk (C.I. 77220)*
Inorganic colouring: May be extracted from naturally occurring white mineral or animal bones
Titanium Dioxide (C.I. 77891)
Inorganic colouring: White colouring prepared from naturally occurring mineral ilmenite
Iron Oxides/Red: 77491/Black: 77499 (Yellow: C.I. 77492)
Inorganic colouring: Yellow, red, orange, brown and black colouring from naturally occurring pigments or iron
Aluminium (C.I. 77000)
Inorganic colouring: Naturally occurring metallic colour from bauxite
Silver (C.I. 77820)
Inorganic colouring: Metallic colour from naturally occurring metal
Gold (C.I. 77480)
Inorganic colouring: Metallic colour from naturally occurring metal
Pigment Rubine/Lithol Rubine BK (C.I. 15850)
Inorganic colouring: Synthetic red colouring
Sorbic Acid
Preservative: Naturally occurring in some fruits. May be synthetically manufactured from ketene
Sodium Sorbate
Preservative: Manufactured by neutralisation of sorbic acid (E200)
Potassium Sorbate
Preservative: Manufactured by neutralisation of sorbic acid (E200)
Calcium Sorbate
Preservative: Manufactured by neutralisation of sorbic acid (E200)
Benzoic Acid
Preservative: Naturally occurring in many edible berries, fruits and vegetables. May also be synthetically produced
Sodium Benzoate
Preservative: Sodium salt of benzoic acid (E210)
Potassium Benzoate
Preservative: Potassium salt of benzoic acid (E210)
Calcium Benzoate
Preservative: Calcium salt of benzoic acid (E210)
Ethyl 4-hydroxybenzoate/Ethyl para- hydroxybenzoate
Preservative: Manufactured from benzoic acid (E210)
Ethyl 4-hydroxybenzoate, Sodium Salt/Sodium ethyl para-hydroxybenzoate
Preservative: Manufactured from benzoic acid (E210)
Propyl 4-hydroxybenzoate/Propylparaben
Preservative: Manufactured from benzoic acid (E210)
Propyl 4-hydroxybenzoate, Sodium Salt
Preservative: Manufactured from benzoic acid (E210)
Methyl 4-hydroxybenzoate/Methylparaben
Preservative: Manufactured from benzoic acid (E210)
Methyl 4-hydroxybenzoate, Sodium Salt
Preservative: Manufactured from benzoic acid (E210)
Sulphur Dioxide
Preservative: Manufactured chemically by the combustion of sulphur or gypsum
Sodium Sulphite
Preservative: Sodium salt of sulphurous acid
Sodium Hydrogen Sulphite/Sodium Bisulphite
Preservative: Sodium salt of sulphurous acid
Sodium Metabisulphite
Preservative: Sodium salt of sulphurous acid
Potassium Metabisulphite/Potassium Pyrosulphite
Preservative: Potassium salt of sulphurous acid
Potassium Sulphite
Preservative: Potassium salt of sulphurous acid
Calcium Sulphite
Preservative: Calcium salt of sulphurous acid
Calcium Hydrogen Sulphite/Calcium Bisulphite
Preservative: Calcium salt of sulphurous acid
Biphenyl/Diphenyl
Preservative: Synthetically produced by action of heat on benzene
2-Hydroxybiphenyl
Preservative: Manufactured from phenyl ether or dibenzofuran
Sodium Biphenyl-2-yl-oxide
Preservative: Synthetically produced
2-(Thiazol-4-yl) Benzimidazole
Preservative: Chemically synthesised
Nisin*
Preservative: Produced by the growth of a bacterium called Streptococcus lactis.
Natamycin/Pimaricin*
Preservative: Produced by the growth of a bacterium called Strepmyces natalensis
Formic Acid
Preservative: Produced commercially by heating carbon monoxide and sodium hydroxide under pressure and decomposing the resulting sodium formate with sulphuric acid
Sodium Formate
Preservative: Sodium salt of formic acid (E236)
Calcium Formate
Preservative: Calcium salt of formic acid (E236)
Hexamine
Preservative: Manufactured from formaldehdye and ammonia
Potassium Nitrite
Preservative: Potassium salt of nitrous acid
Sodium Nitrite
Preservative: Manufactured from sodium nitrate by bacterial or chemical actions
Sodium Nitrate
Preservative: Naturally occurring mineral
Potassium Nitrate/Saltpetre*
Preservative: Naturally occurring mineral. May also be artificially produced from vegetable material and waste animal
Acetic Acid*
Food Acid: Commercially manufactured by the action of methanol and carbon monoxide. The acetic acid in vinegar may be produced by the action of bacterium Acetobacter on alcohol
Potassium Acetate
Food Acid: Potassium salt of acetic acid (E260)
Sodium Acetate
Food Acid: Sodium salt of acetic acid (E260)
Calcium Acetate
Food Acid: Calcium salt of acetic acid (E260)
Ammonium Acetate
Food Acid: Ammonium salt of acetic acid (E260)
Lactic Acid*
Food Acid: Commercially produced by heat treatment of carbohydrate, such as whey, and fermented by bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus
Propionic Acid*
Preservative: May be commercially derived from natural gas or from wood pulp waste liquor by the fermentation activity of Propionibacteria
Sodium Propionate*
Preservative: Sodium salt of propionic acid (E280)
Calcium Propionate*
Preservative: Calcium salt of propionic acid (E280)
Potassium Propionate*
Preservative: Potassium salt of propionic acid (E280)
Carbon Dioxide
Propellant: Naturally occuring. May also be produced by way of fermentation or acid-carbonate reaction
Malic Acid (DL- or L-)
Food Acid: Commercially synthesised by means of heating malic with sulphuric acid
Fumaric Acid*
Food Acid: Commercially prepared by glucose fermentation using fungi such as Rhizopus nigricans
L-Ascorbic Acid/Vitamin C*
Antioxidant/ Vitamin: Occurs naturally in many fruits and vegetables. May be synthesised from the hydrogenation of glucose to sorbitol and its eventual conversion to ascorbic acid. May also be biologically synthesised through means of fermentation
Sodium Ascorbate
Antioxidant/ Vitamin: Synthetic sodium salt of ascorbic acid (E300)
Calcium Ascorbate
Antioxidant/ Vitamin: Synthetic calcium salt of ascorbic acid (E300)
Potassium Ascorbate
Antioxidant/ Vitamin: Synthetic potassium salt of ascorbic acid (E300)
Ascorbyl Palmitate*
Antioxidant/ Vitamin: Ascorbic acid ester comprising ascorbic acid and palmitic acid
Tocopherol Concentrate, Mixed/Vitamin E
Antioxidant/ Vitamin: Extracts from soya bean oil, rice germ, wheat germ, maize and green leaves
Synthetic Alpha-Tocopherol
Antioxidant/ Vitamin: Manufactured by chemical synthesis
Synthetic Gamma-Tocopherol
Antioxidant/ Vitamin: Manufactured by chemical synthesis
Synthetic Delta-Tocopherol
Antioxidant/ Vitamin: Manufactured by chemical synthesis
Propyl Gallate
Antioxidant: Manufactured from gallic acid found in the tannins of nut galls. May also be produced from the hydrolysis of tannase, which may occur in spent fungal broth
Octyl Gallate
Antioxidant: Manufactured from gallic acid found in the tannins of nut galls. May also be produced from the hydrolysis of tannase, which may occur in spent fungal broth
Dodecyl Gallate
Antioxidant: Manufactured from gallic acid found in the tannins of nut galls. May also be produced from the hydrolysis of tannase, which may occur in spent fungal broth
Erythorbic Acid/Iso-ascorbic Acid*
Antioxidant: Commercially produced from sucrose by fermentation with Penicillium sp.
Sodium Erythorbate/Sodium Iso-Ascorbate*
Antioxidant: Sodium salt of erythorbic acid (E317)
tert-Butylhydroquinone/TBHQ*
Antioxidant: Derived from petroleum
Butylated Hydroxyanisole (BHA)*
Antioxidant: Commercially prepared from p- methoxyphenol and isobutene
Butylated Hydroxytoluene (BHT)*
Antioxidant: Prepared synthetically from p-cresol and isobutylene
Lecithins*
Emulsifier/ Antioxidant: Obtained from animal or vegetable materials through physical procedures. Most lecithin are commercially obtained from soya beans
Sodium Lactate*
Food Acid: Sodium salt of lactic acid (E270)
Potassium Lactate*
Food Acid: Potassium salt of lactic acid (E270)
Calcium Lactate*
Food Acid: Calcium salt of lactic acid (E270)
Ammonium Lactate*
Food Acid: Ammonium salt of lactic acid (E270)
Magnesium Lactate*
Food Acid: Magnesium salt of lactic acid (E270)
Citric Acid*
Food Acid: Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by- products and low-grade lemons
Sodium Citrates*
Food Acid: Sodium salt of citric acid (E330)
Potassium Citrates*
Food Acid: Potassium salt of citric acid (E330)
Calcium Citrates*
Food Acid: Calcium salt of citric acid (E330)
Tartaric Acid*
Food Acid: Most commercially available tartaric acid is manufactured as a by-product of the wide industry. May also be extracted from tamarind pulp
Sodium Tartrate*
Food Acid: Sodium salt of tartaric acid (E334)
Potassium Tartrate/Potassium Hydrogen Tartrate/Cream of Tartar *
Food Acid: By-product of the wine industry
Potassium Sodium Tartrate*
Food Acid: Derivative of tartaric acid (E334)
Phosphoric Acid/Orthophosphoric Acid
Miscellaneous: Manufactured from phosphate ore
Sodium Phosphates
Mineral Salt: Sodium salt of phosphoric acid (E338)
Potassium Phosphates
Mineral Salt: Potassium salt of phosphoric acid (E338)
Calcium Phosphates
Mineral Salt: Calcium salt of phosphoric acid (E338)
Magnesium Phosphates
Mineral Salt: Naturally occurring mineral
Sodium Malate/Sodium Hydrogen Malate
Food Acid: Sodium salt of malic acid (E296)
Potassium Malate
Food Acid: Potassium salt of malic acid (E296)
Calcium Malate/Calcium Hydrogen Malate
Food Acid: Calcium salt of malic acid (E296)
Metatartaric Acid*
Sequestrant: Prepared from tartaric acid (E334)
Adipic Acid/Hexanedioic Acid
Buffer: Commercially produced by oxidising cyclohexanol with concentrated nitric acid
Potassium Adipate
Buffer: Potassium salt of adipic acid (E355)
Succinic Acid*
Buffer/ Food Acid*: Commercially prepared from acetic acid (E260)
Sodium Fumarate*
Food Acid: Sodium salt of fumaric acid (E297)
Potassium Fumarate*
Food Acid: Potassium salt of fumaric acid (E297)
Calcium Fumarate*
Food Acid: Calcium salt of fumaric acid (E297)
1,4-Heptonolactone
Sequestrant: Prepared from hydroxycarboxylic acid
Niacin/Nicotinic Acid/Nicotinamide
Vitamin: Commercially prepared by the oxidation of nicotine with concentrated nitric acid
Triammonium Citrate*
Buffer: Ammonium salt of citric acid (E330)
Ammonium Ferric Citrate*
Dietary Supplement: Prepared from citric acid (E330)
Calcium Disodium EDTA
Chelating Agent: Synthetically prepared
Alginic Acid
Vegetable Gum: Extracted from brown seaweeds such as the species of Laminaria, Macrocystis and Ascophyllum
Sodium Alginate
Vegetable Gum: Sodium salt of alginic acid (E400)
Potassium Alginate
Vegetable Gum: Potassium salt of alginic acid (E400)
Ammonium Alginate
Vegetable Gum: Ammonium salt of alginic acid (E400)
Calcium Alginate
Vegetable Gum: Calcium salt of alginic acid (E400)
Propane-1,2-Diol Alginate/Propylene Glycol Alginate/Alginate Ester
Vegetable Gum: Propylene glycol ester of alginic acid (E400)
Agar/Agar-Agar/Japanese Isinglass
Vegetable Gum: Extracted from red seaweeds such as the Gelidium amansii. May also be taken from members of the related red algae Rhodophyceae
Carrageenan/Irish Moss
Vegetable Gum: Occurs naturally in red seaweeds belonging to the Gigartinaceae, Solieriaceae, Hypnaceae and Furcellariaceae families
Locust Bean Gum/Carob Bean Gum
Vegetable Gum: Taken from the Locust or Carob tree (Ceratonia siliqua), which is an evergreen tree belonging to the Leguminoseae or pea family
Guar Gum
Vegetable Gum: Extracted from the seeds of Cyamopsis tetragonolobus, or C. psoraloides, a member of the pea family
Tragacanth/Gum Tragacanth
Vegetable Gum: Extracted from the trunk and branches of Astragalus gummifier and other species of the pea family
Acacia/Gum Arabic
Vegetable Gum: Occurs naturally in the stems and branches of Acacia senegal and members of the pea family
Xanthan Gum/Corn Sugar Gum*
Vegetable Gum: Produced by the fermentation of carbohydrate using a bacterium known as Xanthomonas campestris
Karaya Gum/Sterculia Gum
Vegetable Gum: Occurs naturally in the trunk and stem of the tree Sterculia urens
Sorbitol/Sorbitol Syrup*
Humectant: Commercially produced from glucose by hydrogenation or electrolytic reduction
Mannitol/Manna Sugar
Humectant: Prepared from seaweed or manna, the dried exudate of Fraxinus ornus. May be commercially prepared by the hydrogenation of invert sugar, monosaccharides and sucrose
Glycerol/Glycerin*
Humectant: Industrial by-product in the manufacture of soaps, candles and fatty acids from oils and fats. May also be synthesised from propylene or by the fermentation of sugars
Polyoxyethylene (8) Stearate*
Emulsifier: Synthesised using stearic acid (E570)
Polyoxyethylene (40) Stearate*
Emulsifier: Synthesised using stearic acid (E570)
Polyoxyethylene (20) Sorbitan Monolaurate/Polysorbate 20/Tween 20*
Emulsifier: Lauric ester of sorbitol and sorbitol anhydride
Polyoxyethylene (20) Sorbitan Mono- Oleate/Polysorbate 80/Tween 80*
Emulsifier: Oleic ester of sorbitol and sorbitol anhydride
Polyoxyethylene (20) Sorbitan Monopalmitate/Polysorbate 40/Tween 40*
Emulsifier: Palmitate ester of sorbitol and sorbitol anhydride
Polyoxyethylene (20) Sorbitan Monostearate/Polysorbate 60/Tween 60*
Emulsifier: Stearic acid ester of sorbitol and sorbitol anhydride
Polyoxyethylene (20) Sorbitan Tristearate/Polysorbate 65/Tween 65*
Emulsifier: Stearic acid ester of sorbitol and sorbitol anhydride
Pectin
Stabiliser/ Thickening Agent: Apple residues and orange pith are commercial sources of pectin
Amidated Pectin
Emulsifier/ Stabiliser: Derived from the treatment of pectin (E440a) with ammonia
Gelatine*
Emulsifier/ Stabiliser: Obtained by boiling animal skin (usually cattle or pig's), ligaments, bones, or any tissue that contains collagen
Ammonium Phosphatides/Emulsifier YN
Emulsifier/ Stabiliser: Prepared synthetically
Sodium and Potassium Metaphosphates, Polyphosphates and Pyrophosphates
Mineral Salt: Sodium and potassium salt of phosphoric acid (E338)
Microcrystalline Cellulose/Powdered Cellulose
Anticaking Agent: Prepared from the cellulose component of plant cell wall
Methylcellulose/Cologel/Methocel
Vegetable Gum: Prepared from plant cellulose
Hydroxypropylcellulose
Vegetable Gum: Prepared from plant cellulose
Hydroxypropyl-Methylcellulose
Vegetable Gum: Prepared from plant cellulose
Ethylmethylcellulose
Vegetable Gum: Prepared from plant cellulose
Sodium Carboxymethylcellulose/CMC
Vegetable Gum: Prepared from plant cellulose
Sodium Caseinate
Emulsifier/ Stabiliser: Derived from the protein of cow's milk
Sodium, Potassium and Calcium Salts of Fatty Acids*
Emulsifier/ Stabiliser: Prepared from fatty acids
Mono-and Diglycerides of Fatty Acids*
Emulsifier/ Stabiliser: Commercially prepared from glycerin (E422) and fatty acids
Various Esters of Glycerol*
Emulsifier/ Stabiliser: Prepared from esters of glycerol and fatty acids
Sucrose Esters of Fatty Acids*
Emulsifier/ Stabiliser: Prepared from esters of glycerol and sucrose
Sucroglycerides*
Emulsifier/ Stabiliser: Prepared by the action of sucrose on natural triglycerides (from lard, tallow, palm oil, etc)
Polyglycerol Esters of Fatty Acids*
Emulsifier/ Stabiliser: Prepared in the laboratory
Polyglycerol Polyricinoleate*
Emulsifier/ Stabiliser: Prepared from castor oil and glycerol esters
Propane-1,2-Diol Esters of Fatty Acids*
Emulsifier/ Stabiliser: Prepared from propylene glycol
Sodium Stearoyl-2-Lactylate*
Emulsifier/ Stabiliser: Prepared from lactic acid (E270)
Calcium Stearoyl-2-Lactylate*
Emulsifier/ Stabiliser: Prepared from lactic acid (E270)
Stearyl Tartrate*
Emulsifier/ Stabiliser: Prepared from tartaric acid (E334)
Sorbitan Monostearate*
Emulsifier/ Stabiliser: Prepared synthetically from stearic acid (E570) and sorbitol (E420)
Sorbitan Tristearate/Span 65*
Emulsifier/ Stabiliser: Prepared synthetically from stearic acid (E570) and sorbitol (E420)
Sorbitan Monolaurate/Span 20*
Emulsifier/ Stabiliser: Prepared synthetically from sorbitol (E420) and lauric acid
Sorbitan Monooleate/Span 80*
Emulsifier/ Stabiliser: Prepared synthetically from sorbitol (E420) and oleic acid
Sorbitan Monopalmitate/Span 40*
Emulsifier/ Stabiliser: Prepared synthetically from sorbitol (E420) and palmitic acid
Sodium Carbonate/Sodium Bicarbonate/Baking Soda
Mineral Salt: Synthetically prepared. May also be manufactured by the Solvay process or electrolytically from sea water
Potassium Carbonate/Potassium Hydrogen Carbonate
Mineral Salt: Prepared by saturating a concentrated solution of potassium carbonate with carbon dioxide
Ammonium Bicarbonate/Ammonium Hydrogen Carbonate
Mineral Salt: Prepared by passing excess carbon dioxide through concentrated ammonia water
Magnesium Carbonate
Mineral Salt: May be prepared by mixing boiling concentrated solutions of magnesium sulphate and sodium carbonate
Hydrochloric Acid
Food Acid: Industrially produced by the reaction of sodium chloride and sulphuric acid
Potassium Chloride
Salt Substitute: Naturally occurs as a saline residue associated with rock salt
Calcium Chloride
Mineral Salt: Obtained as a by-product of the Solvay process and is also a product from natural salt brines
Ammonium Chloride
Flour Treatment Agent: Synthetically prepared
Magnesium Chloride
Firming Agent: Prepared from magnesium ammonium chloride hexahydrate, in the presence of hydrochloric acid
Sulphuric Acid
Food Acid: Commercially prepared by the 'contact' or 'chamber' process
Sodium Sulphate
Diluent: Naturally occurring
Potassium Sulphate
Salt Substitute: Naturally occurring
Calcium Sulphate
Flour Treatment Agent: Naturally occurring
Magnesium Sulphate
Dietary Supplement/ Firming Agent: Naturally occurring
Cupric Sulphate/Copper Sulphate
Preservative/ Colour Fixative: Industrially prepared by spraying hot dilute sulphuric acid on to scrap copper in a lead-lined tower
Sodium Hydroxide
Neutralising Agent: Prepared by electrolysis from brine, or precipitated from sodium carbonate and lime solution
Potassium Hydroxide
Oxidising Agent: Industrially prepared by electrolysis of potassium chloride
Calcium Hydroxide
Neutralising Agent: Prepared by the hydration of lime
Ammonium Hydroxide
Alkali: Prepared from ammonia gas
Magnesium Hydroxide
Alkali: Commercially prepared from magnesite ores
Calcium Oxide
Alkali: Prepared from limestone
Magnesium Oxide
Alkali: Commercially prepared from magnesite ores
Sodium Ferrocyanide
Anticaking Agent: Synthetically produced
Potassium Ferrocyanide
Anticaking Agent: Commercially prepared as a by- product in the purification of coal gas
Dicalcium Diphosphate
Buffer: Naturally occurring mineral. May also be synthetically produced
Sodium Aluminium Phosphate
Aerator/ Emulsifying Salt: Prepared from phosphoric acid (E338)
Edible Bone Phosphate/Bone Meal*
Anticaking Agent: Extract from animal bones
Calcium Polyphosphates*
Emulsifying Salt: Calcium salts of polyphosphoric acid
Ammonium Polyphosphates
Emulsifying Salt: Ammonium salts of polyphosphoric acid
Silicon Dioxide/Silica Salt
Anticaking Agent: Rock-forming mineral and sand which is composed mainly of quartz or flint
Calcium Silicate
Anticaking Agent: Commercially prepared from lime and diatomaceous earth
Magnesium Silicate/Magnesium Trisilicate
Anticaking Agent: Synthetic compound of magnesium oxide and silicon dioxide. May also be prepared from sodium silicate and magnesium sulphate
Talc
Anticaking Agent: Naturally occurring mineral
Aluminium Sodium Silicate/Sodium Aluminosilicate
Anticaking Agent: Prepared synthetically from quartz and gibbsite
Aluminium Calcium Silicate
Anticaking Agent: Naturally occurring mineral
Bentonite
Anticaking Agent: Naturally occurring
Kaolin
Anticaking Agent: Naturally occurring
Stearic Acid*
Anticaking Agent: Naturally occurring fatty acid found in all animal fats and vegetable oils. May be prepared synthetically for commercial use
Magnesium Stearate*
Anticaking Agent: Magnesium salt of stearic acid (E570)
Glucono Delta-Lactone*
Sequestrant: Prepared by the oxidation of glucose
Sodium Gluconate
Sequestrant: Sodium salt of gluconic acid
Potassium Gluconate
Sequestrant: Potassium salt of gluconic acid
Calcium Gluconate
Sequestrant: Calcium salt of gluconic acid
Ferrous Gluconate
Colouring/ Flavouring: Prepared from barium gluconate and ferrous sulphate
L-Glutamic Acid*
Flavour Enhancer: Commercially prepared by the fermentation of carbohydrate by a bacterium e.g. Micrococcus glutamicus
Monosodium Glutamate/MSG*
Flavour Enhancer: Sodium salt of glutamic acid (E620)
Monopotassium Glutamate*
Flavour Enhancer: Potassium salt of glutamic acid (E620)
Calcium Glutamate*
Flavour Enhancer: Calcium salt of glutamic acid (E620)
Disodium Guanylate*
Flavour Enhancer: Sodium salt of guanylic acid, a widely occurring nucleotide found in yeast extract and sardines. May be synthetically prepared from commercial use
Disodium Inosinate*
Flavour Enhancer: Sodium salt of inosinic acid, found in meat extract and sardines
Sodium 5'-Ribonucleotide*
Flavour Enhancer: Mixture of disodium guanylate (E627) and disodium inosinate (E631)
Maltol
Flavour Enhancer: Occurs naturally in the bark of larch trees, pine needles and roasted malt. May also be obtained by the alkaline hydrolysis of streptomycin salt
Ethyl Maltol
Flavour Enhancer: Prepared from maltol (E636)
Dimethylpolysiloxane/Dimethicone
Antifoaming Agent: A mixture of liquid dimethylpolysiloxane and silicon gel or silicon dioxide
Beeswax*
Glazing Agent: Naturally occurring from bee honeycomb. White beewax is bleached and purified
Carnauba Wax
Glazing Agent: Obtained from the surface of leaves of Copernicia cerifera, a Brazilian wax palm
Shellac*
Glazing Agent: Obtained from the resin produced by lac insect (Laccifer lacca)
Mineral Oil/Petrolatum
Glazing Agent: Derived from petroleum
Refined Microcrystalline Wax
Glazing Agent: Derived from petroleum
L-Cysteine Hydrochloride*
Flour Treatment Agent: Manufactured from animal hair and chicken feathers
Potassium Bromate
Flour Treatment Agent: Synthetically produced
Chlorine
Preservative/ Bleaching Agent: Commercially produced by electrolysis
Chlorine Dioxide
Bleaching Agent/ Improving Agent: Synthetically prepared
Azodicarbonamide/Azoformamide
Improving Agent: Synthetically prepared
Benzoyl Peroxide/Dibenzoyl Peroxide
Bleaching Agent: Synthetically prepared
Nitrogen
Propellant: Industrially produced by the reduction of ammonia or by the fractional distillation of liquid air
Nitrous Oxide
Propellant: Industrially produced by the thermal decomposition of ammonium nitrate
Acesulphame Potassium/Sunett
Artificial Sweetener: Potassium salt of 6-methyl-1,2,3- oxathiazin-4(3H)-1,2,2-dioxide
Aspartame/Nutrasweet*
Artificial Sweetener: Commercially produced by combining two amino acids together, namely L- phenylalanine and L-aspartic acid
Cyclamic and its Calcium and Sodium Salts
Artificial Sweetener: Manufactured by many different methods
Saccharin and its Calcium and Sodium Salts
Artificial Sweetener: Manufactured by many different methods
Thaumatin
Artificial Sweetener: Derived from an African plant called Thaumococcus danielli
Hydrogenated Glucose Syrup*
Humectant: Derived from starches, which originate from many different sources, and broken down by enzymes and water to form glucose, oligosaccharides, followed by maltitol and sorbitol (E420)
Xylitol
Sweetener: Commercially produced as a waste product of the pulp industry
Polydextrose*
Miscellaneous: Manufactured from glucose, citric acid and sorbitol
Polyvinylpyrrolidone
Miscellaneous: Commercially produced from acetylene, hydrogen, formaldehyde and ammonia
Polyvinyl Polypyrrolidone
Miscellaneous: It is the insolule form of polyvinylpyrrolidone (E1201)
Dextrin
Thickener: May be produced by the dry heating of unmodified starch or in the presence of acids and buffers. Starches used are mainly from corn (maize) and tapioca
Bleached Starch
Thickener: May be obtained by treating native starch with various chemicals including hydrogen peroxide, sodium chlorite or sulphur dioxide
Oxidised Starch
Thickener: Produced by treating native starch with sodium hypochlorite
Enzyme-treated Starch*
Thickener: Produced by subjecting corn starch to acid-enzyme treatment to yield glucose, maltose and higher oligosaccharides
Monostarch Phosphate
Thickener: Produced by the esterification of native starch with orthophosphoric acid, sodium or potassium orthophosphate, or sodium tripolyphosphate
Distarch Phosphate
Thickener: Produced by the esterification of native starch with sodium trimetaphosphate or phosphorus oxychloride
Phosphated Distarch Phosphate
Thickener: Produced by the esterification of native starch with phosphate, and dually stabilised with a 'monosubstituent group' of phosphate
Acetylated Distarch Phosphate
Thickener: Produced by the esterification of native starch with sodium trimetaphosphate or phosphorus oxychloride, and stabilised with a 'monosubstituent group' of acetate
Starch Acetate Esterified with Acetic Anhydride
Thickener: Produced by the esterification of native starch with a mixed anhydride of adipic and acetic anhydride, and stabilised with a 'monosubstituent group' of acetate
Starch Acetate Esterified with Vinyl Acetate
Thickener: Produced by the esterification of native starch with monosubstituent groups of vinyl acetate
Acetylated Distarch Adipate
Thickener: Produced by the esterification of native starch with a mixed anhydride of adipic and acetic anhydride
Hydroxypropyl Starch
Thickener: Produced by treating native starch with the hydroxypropyl group
Hydroxypropyl Distarch Phosphate
Thickener: Produced by the esterification of native starch with phosphate, and stabilised with a monosubstituent hydroxyl group
Starch, Sodium Octenylsuccinate
Thickener: Produced by treating native starch with an octenylsuccinate half ester monosubstituent group
Triethyl Citrate/Ethyl Citrate
Miscellaneous: Bitter oily liquid which is soluble in water and can be mixed with alcohol
Ethyl Alcohol/Ethanol*
Miscellaneous: Produced by the fermentation of carbohydrates. May also be obtained from ethylene, acetylene or liquors from waste sulphites. Other manufacturing process includes hydrolysis of ethyl sulphate or by the oxidation of methane
Triacetin/Glycerol Triacetate*
Miscellaneous: Produced by the acetylation of glycerol
Propylene Glycol*
Miscellaneous: Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water
Created by Tengku Bros, in Sunny Singapore 🇸🇬