The

Choc-E-late

Table

Naturally occurring orange/yellow colour, extracted from the spice turmeric.

An enzyme that catalyses the hydrolysis of sucrose into glucose and fructose.

Natural red colour obtained from egg yolk and dried insects. Can also be manufactured.

A synthetic coal tar dye, blue in colour. Often mixed with E102 to make green.

Generally of maize, corn, potato, wheat or tapioca in origin. Used to modify texture and stability. Includes Dextrin.

A more stable colour obtained by a reaction between copper and manufactured chlorophyll.

Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals.

Natural black colour obtained from burnt plant material, now often manufactured.

Plant pigments derived from carrots, tomatoes, apricots, oranges, rosehip and green leafy vegetables. Now mostly manufactured.

Colouring agent.

Colouring agent.

Naturally occurring red/purple colour in beetroots.

Plant pigments with colours ranging from red to blue.

Naturally occurring mineral. It has various functions including acid regulator, firming agent, releasing agent and nutrient.

Colouring agent.

Produced by the fermentation of lactose, which is the sugar present in milk and acts as a preservative, acid and flavour.

Obtained from soya bean oil, wheatgerm, rice germ, cottonseed, maize and green leaves. Used as an antioxidant and nutrient.

Type of fat or lipid compound found naturally in all living organisms, protective against cholesterol deposition. Used as an antioxidant, and emulsifier.

Occurs naturally in citrus fruit but may also be prepared from the fermentation of molasses. Used as an antioxidant, preservative, acid regulator and flour improver.

Salt of Citric Acid with similar functions.

Natural product of wine making used as an acid regulator.

Synthetic products of a naturally occurring mineral. Used as an anti caking agent, acid regulator and emulsifier.

Naturally occurring gum extracted from seaweeds. It is not digested so acts as a source of dietary fibre. Also acts as a stabiliser and gelling agent.

Gum naturally present in red seaweed. Used as an emulsifier, stabiliser and gelling agent.

Natural gum used as a stabiliser, emulsifier and thickener. Used to prevent crystallisation of sugar.

Sugar alcohol produced from glucose. Is used as a humectant and food colour diluent. May have a laxative effect in large doses.

Naturally occurring in many plant cells but generally prepared commercially from fats and oils. Used as a humectant.

Occurs naturally in fruits, roots and stems of plants.

Emulsifier, stabiliser, adds thickness and is a gelling agent.

Fibrous part of plant cell walls used as a bulking agent.

Normal products of fat digestion but are prepared synthetically.

Emulsifiers, stabilisers, thickeners and gelling agents.

An emulsifier made from glycerol and fatty acids.

Sorbitan tristearate is used as an emulsifier and stabiliser. It is produced by the esterification of sorbitol with commercial stearic acid derived from food fats and oils.

Prepared synthetically for use as an acid regulator, firming agent, release agent, raising agent and diluent.

Mineral salt, adjusting and modifying agent.

Ammonium carbonate is a salt which is used as a leavening agent.

Natural polymer produced by bees. The white wax is bleached by sunlight or hydrogen peroxide.

Derived from the Brazilian Mart wax palm and is commonly used as a coating or glazing ingredient.

A glazing agent made from the secretion of female lac bugs.