Michael Keating M.D.
Andrea Canty, M.D.
Chris Vaillancourt, M.D.
(506) 696 6544
(506) 696 0587
(506) 696 6544
dr.m.keating@nb.aibn.com dr.a.canty@nb.aibn.com dr.c.vaillancourt@nb.aibn.com
Adverse Reaction to Food Additives
In an effort to extend the life of foods, man has always used food additives. One of the
earliest preservatives was salt. Prior to the Industrial Revolution, foods needed little preserving as
most of the population was engaged in the production of foods, a supply of fresh food was
usually accessible. With the advent of the Industrial Revolution and the shift to urbanization, it
became more important to preserve foods because they had to be transported over long distances.
Some of the early methods and preservatives were disgusting and deadly. To protect the
population, governments had to take action. As the 20th century dawned, most governments had
a regulatory body whose function it was to monitor the purity of the additives used in the food
supply. Since World War Two, the use of food additives has escalated to an unbelievable extent.
It is now almost impossible to purchase a food which does not contain a chemical which has
been added by the manufacturer or producer.
In Canada, the function of monitoring these food additives is performed by Health and
Welfare Canada, Health Protection Branch, who administer the Food and Drug Act of Canada.
The Act states, "No person shall sell an article of food that has in it or upon it any poisonous
or harmful substance': That is a lofty goal. The only drawback is that nowhere is it defined what
is meant by the word `harmful'. This lack of definition gives a great deal of elasticity to the
interpretation of what constitutes a harmful ingredient. In some cases it assists the consumer by
allowing for the swift removal of a deadly substance. In other cases, especially for substances
which cause delayed reactions, it is a hindrance, requiring a large body of proof before such
substances are withdrawn from the food supply.
When the Allergy Information Association sought ingredient listings on foods in the
1960's, one of the items that we had to forgo in order to obtain ingredient listing regulations was
the complete listing of all added chemicals. There was no evidence at that time that food
additives caused any problems. In the intervening years, it has become increasingly evident that
some food additives do cause adverse reactions and there are suspicions about other additives
which have not as yet been confirmed.
In Canada, there are hundreds of food additives used to colour, flavor, thicken, sweeten,
firm, polish, glaze, bleach, mature, emulsify, stabilize and preserve food. About 500 of these
additives are regulated. In addition, there are about 2,000 chemicals used to produce artificial
flavors upon which there are no regulations because the government does not consider them to be
food additives. It is estimated that between 100 and 200 million pounds of food additives - about
6 pounds per person are used in Canada each year. In general, substances are added to foods to
perform the following functions:
-
to act as a preservative in preventing or delaying spoilage
to aid the manufacturing process
to modify or maintain its texture or consistency
to modify its maturation or ripening rate
to add or enhance its colour
to add or enhance the flavor of the food
An additive must:
- be non-toxic and non-hazardous (Additives are tested on animals. The point at which
-
animals reacts, is divided by 100 and this establishes the criteria for human consumption.)
have technological justification
benefit the consumer
have a reliable means of detection
be used in a very low tolerance level
never be used to perpetrate fraud or conceal damage.
Chemical additives do not cause the same type of adverse reactions as do IgE-mediated
immediate reactions to proteins in foods. In an immediate reaction to food protein, because it is
an allergic reaction, even the most minute amount ingested will trigger symptoms. With nonprotein materials, the reaction cannot really be called an allergic reaction because it is virtually
always dose-related (dependant on how much is eaten). This means that everyone could react to
non-proteins if they ate an amount large enough to affect them. There are some hyper-sensitive
individuals who need eat only very small amounts in order to be affected. In addition, there are
two other factors which escalate this pharmacological effect in the sensitive individual. One is
the effect of alcohol. Alcohol seems to enhance adverse reactions, causing the reaction to be
stronger and faster. The second factor is how much food was eaten before ingestion of the
chemical. Foods containing the additive, eaten on an empty stomach provoke much stronger
symptoms than the same food eaten on a full stomach. This information letter will describe:
- the additives which are known to trigger adverse reactions
- methods of reading labels and pitfalls of the labeling laws
- what to do about reactions to food additives
THE ONLY METHOD OF MANAGING ADVERSE REACTIONS TO FOOD
ADDITIVES IS TO AVOID INGESTING THEM IN FOOD, BEVERAGES AND IN
MEDICATIONS.
ADDITIVES USED IN FOODS WHICH ARE KNOW TO TRIGGER ADVERSE
REACTIONS.
While there is the potential for any additive to trigger an adverse reaction, there are very few
which have been confirmed as causing severe reactions. These are: Sulfites, MSG, Tartrazine,
BHA/T, Nitrites, Citric Acid, Sodium Benzoate, Aspartame, and Propylene Glycol.
1. SULFITES
Sulfiting agents were first implicated as a cause of adverse reactions in 1981. Sulfiting agents
can appear on food packages as: sulfur dioxide, sodium metabisulfite, sodium bisulfite,
potassium metabisulfite, potassium bisulfite and sodium dithionite.
The symptoms that can be induced by sulfite ingestion include:
-shortness of breath -wheezing
-itchy eyes
-tingling lips -diarrhea
-vomiting
-flushing
-nasal obstruction
-itchy skin
-constricted throat
-weakness
-hives
-dizziness
-shock
-loss of consciousness
-total respiratory failure
- sudden drop of blood pressure
The following is a partial list of foods containing sulfites:
 Beer, wine
 shrimp and other seafood
 medications
 any vegetable: frozen, fresh, or served in a commercial place, especially salad greens,
potato and avocado foods.
 any fruit: frozen, in pie, dried, served in a commercial place, juices
Please Note: sulfa, the drug, and sulfur, the non-metallic element, have NO connection with
sulfiting agents used as food preservatives. The average daily diet contains about 30 mg of
sulfite. For any wine and beer consumed, add 10 mg. A typical restaurant meal contains 50 - 200
mg. of sulfite. It usually takes between 50 and 100 mg to trigger a reaction in the sensitive;
however, some persons have been known to react to as little as 5 mg of sulfite. Testing for
sulfite reactions can only be performed in hospital using a double-blind challenge test method.
The only treatment for sulfite sensitivity is avoidance. If there is a chance that a life-threatening
reaction could occur as a result of sulfite ingestion, then the affected individual should carry a
Twinject.
2. MONOSODIUM GLUTAMATE (MSG)
MSG was first implicated as an additive which caused an adverse reaction in 1968. This reaction
became known as the Chinese Restaurant Syndrome because monosodium glutamate, while used
in many foods, is a flavor enhancer widely used in Chinese cooking. The reaction, as is true with
most food additives, occurs when a large enough dose of MSG is ingested. In Chinese
restaurants, if an affected person has a pre-dinner drink and then begins the meal with soup
which contains a large amount of MSG, the individual is going to be profoundly affected.
Symptoms usually occur within a half hour of eating a food containing MSG. The symptoms
begin as a burning sensation usually over the chest and spreading to the neck, shoulders,
forearms and occasionally thighs, culminating with severe chest pains. Other symptoms include:
headache, numbness around the mouth, palpitation (rapid heart beat), flushing, heartburn,
pressure behind the eyes, weakness, nausea, vomiting, and dizziness. There are even reports of
asthma from MSG.
MSG is manufactured from either sugar beet, wheat gluten or corn gluten. MSG is found in foods
which are meat-based, but can be found in non-meat based processed foods such as spaghetti
sauce, vegetable bouillon cubes. Because MSG enhances flavor, less meat is needed. MSG is
listed as an ingredient on packaged foods. Restaurateurs are quite aware of the problems with
MSG and are usually willing and able to remove MSG from the order, if requested.
The following foods normally contain MSG:
 Processed meats, wieners, bologna, pepperoni, pate, meat spread, etc.
 Canned and dehydrated soup
 Rice mixes: Ricearoni, fried rice, etc. Kraft dinner type meals
 Tacos or taco mixes
 Take out meals: Chinese foods, fried chicken, hamburgers, pizza, etc. Hamburger Helper,
Sloppy Joe mix, gravy, OXO,etc.













Meat tenderizer
Steak sauces, barbecue sauce
Fish sticks/battered fish - check label
Taco chips/corn chips/potato chips/cheesies Tomato products, e.g. pastas, sauce, pizza
Canned/Frozen main course entrees: Lean Cuisine, meat pies, etc.
Restaurant meals
Commercial salad dressing
Seasoning salt: Hy's, Lawry's, Accent, etc.
Soy sauce
Cheese spread/slices - check label
Nuts/seed - especially dry roasted - check label
Ham, bacon
Tomatoes and peas which have been vine ripened and mushrooms
contain a MSG -like chemical which also affects some persons who have a MSG
sensitivity.
Kissing cousins of MSG are HVP (hydrolyzed vegetable protein) and HPP (hydrolyzed plant
protein). In addition to being very similar to MSG. HVP could contain as much as 40% MSG. So
if you are sensitive to MSG, HVP/HPP must also be avoided even though it is sold as "free of
MSG".
3. TARTRAZINE
Tartrazine was first implicated as an additive causing adverse reactions in 1955. The official
name for Tartrazine is Yellow Dye #5, as it is used to impart a yellow colour to the foods and
drugs in which it is used. Tartrazine can also be used to achieve orange, white, turquoise, green
and maroon coloration. It has been estimated that 85% of the consumption of certified food dyes
is tartrazine.
The ingestion of tartrazine can cause the following symptoms: hives, itching, angiodema (giant
hives) asthma, and rhinitis (upper respiratory symptoms). There is considerable cross-reactivity
between aspirin and tartrazine. While the incidence of tartrazine sensitivity appears to be higher
in asthmatic persons who are aspirin sensitive, persons who are not aspirin sensitive can be
reactive to tartrazine and vice versa.
The only way to control tartrazine sensitivity is to avoid tartrazine. Many foods contain
tartrazine. Check labels for the word "colour". Tartrazine is seldom listed as tartrazine or Yellow
Dye #5. It is usually subsumed under the designation "colour" so any food product containing the
listing of colour must be avoided. There are foods so aggressively yellow/orange that it is a
virtual certainty that they contain tartrazine.
Examples of such foods are: orange drinks, gelatins, salad dressings, cake mixes, macaroni
dinners, cheese, candies, and imitation colours and some flavors. There are many foods which are
other colours, such as white or green, which could also contain tartrazine.
Tartrazine is extensively used in medications. As pharmaceutical manufacturers become more
aware of the adverse effects of tartrazine in the few sensitive persons so affected, they are
voluntarily designating products as containing or not containing tartrazine. Unfortunately, since
this is a voluntary project, the lack of information about the content of tartrazine does not mean
the product is free of tartrazine. If the drug does not state some information about tartrazine, you
must contact the manufacturer directly for the information. Many drugs used in the treatment of
allergic reactions contain tartrazine.
4. SODIUM BENZOATE
Many individuals with tartrazine sensitivity are also sensitive to Sodium Benzoate. Sodium
Benzoate is a food preservative added to many commercially prepared foods and beverages. It is
not used in medications. Sodium Benzoate, when used, is listed in the ingredient listings on the
package. It can also be listed as benzoic acid or benzoate of soda.
Sodium Benzoate is found in: soft drinks, cocktail mixers, jams, jellies, marmalades, fruit juice,
gelatins, fruit sauces, vegetable sauces, pickles, relishes, frozen fish, canned fish, cheese,
mayonnaise, ice cream and some bakery goods, such as breads. Sodium benzoate occurs naturally
in many foods: prunes, tea, cinnamon, cloves, anise and most berries, which affects some persons
sensitive to sodium benzoate.
5. BHA/BHT
The actual name of BHA is Butylated Hydroxlanisole. BHT's actual name is Butylated
Hydrotolulene. These preservatives have not yet been scientifically implicated as causing adverse
reactions, however, accumulating case studies indicate a concern. There are some consumer
groups which are calling for elimination of this additive until studies can be done to ascertain the
safety of BHA/ BHT.
Some reactions believed to be attributed to BHA/BHT are: hyperactivity, tongue blisters, skin
blisters, fatigue, chest tightness, tingling sensations of the face and hands, edema (swelling) of
the lips and tongue and difficulty breathing.
BHA/BHT is found in fats, oils, lards, shortenings, diglycerides, monoglycerides, dry breakfast
cereals, dehydrated potato products, chewing gum. It is also an additive for additives, used in
items such as essential oils, citrus oils, citrus oil flavors, partially defatted beef and pork. It is
also used in Vitamin A additives, and dry Vitamin D additives for food, but no reaction has been
seen due to the small quantities used.
Most BHA/BHT is found listed as "in Packaging only". BHA/BHT uses up the oxygen in the air
that is trapped above the product when the paper lining is closed. This process stops the oil and
fat in the food from going rancid. Chemicals can and do migrate from the packaging material to
the food. Avoidance of any BHA/BHT product is the only way to prevent suspected reactions to
this chemical.
6. SODIUM NITRITE / NITRATE
Nitrites (and nitrates), are used to cure meats such as bacon and ham to prevent botulism, "fix"
colour and add flavor. Naturally cured meat is greyish in colour. When sodium nitrite is added it
makes the meat look pink. Over the years we have come to associate this artificially produced
pinkness as a sign of freshness. Even though modern sanitary processing and packaging would
probably be enough to protect us from botulism which was the original reason for curing meat,
meat packers are afraid to remove nitrites for fear that we would not purchase the resulting
product.
Not documented, but suspected as nitrite-related, are various immediate adverse reactions such as
headache, diarrhea, skin rashes, difficulty breathing, nausea and flushing of the skin.
Nitrites are virtually always used in bacon, hotdogs, ham, lunch-type meats, canned meats,
sausages and can be used in cheese. Only about 20% of the average daily consumption comes
from cured foods. 80% is from foods in which nitrites/nitrates occur naturally such as: broccoli,
cabbage, cauliflower (nitrates), lettuce, spinach, well water (nitrites).
7.CITRIC ACID
As the name suggests, this acid is found naturally in citrus fruits. Therefore persons suspecting an
adverse reaction to citrus fruits should not eat citric acid containing foods until the symptoms
clear, then check out the additive as a trigger. This process also applies vice versa: reaction to
citric-acid, test out citrus fruits.
Citrus Acid is used as a preservative, a ph adjusting agent, as a sequestering agent (combining
with metallic elements to prevent metals from discoloring or deteriorating the food) and a whole
range of miscellaneous purposes. It is no wonder that an additive which is so multifunctional is
in great demand.
To meet this demand, citric acid is no longer made of citrus fruits, but instead is usually derived
from corn sugar. It still does occur naturally in oranges, grapefruit, lemons, limes, tangerines and
in non-citrus items such as pineapples, tomatoes and kumquats.
Citric Acid is found in fruit juice, jam, jelly, canned vegetable, salad dressing, infant formula,
canned fruit, margarine, fat, oil, lard, shortening and some pop, candy, kool-aid, medications and
many other foods. Citric Acid appears to trigger adverse responses primarily gastrointestinal
upsets and there are some reports of enuresis (bedwetting).
8.SALICYLATES/ARTIFICIAL COLOUR/ARTIFICIAL FLAVOUR
The Feingold Diet for treatment of hyperactivity in children was devised to exclude foods which
contain artificial colour, artificial flavor and natural salicylates. The naturally occurring salicylate
table was based on work done at the turn of the century. The work in hyperactivity has begun to
focus more on the role of artificial colours than on natural salicylates. Interest has grown in the
role of natural salicylates in allergic reactions such as asthma and hives.
A recent study analyzed 333 foods. The study confirmed some of this early work, but some of the
foods which were found to contain salicylates were a surprise.
Most fruits contain salicylates. Raisins and prunes have the most, as do other dried fruits,
compared to their fresh counterpart. Most berries are high in salicylates. Apples varied by
variety. The blander the fruit, the lower the salicylate content. In vegetables, the salicylate
content was basically negligible. While fresh cucumber and tomato have very little salicylate,
gherkin pickles and tomato products have a very high salicylate content. The biggest surprise was
the extremely high content of salicylate in condiments. The analysis done on salicylate is
expressed in mg per 100 grams. Raisins contain 6, plums 7, but curry powder has 218! Although
amounts of condiments used in foods are small, they probably do make a substantial contribution
to the total intake of salicylate.
Beverages, except for some teas, fruit drinks and beers, are low in salicylates. Mint flavored
candy is high in salicylates, but other candies contained very little. Pure legume, nut, seed, cereal,
meat, poultry, fish, egg, and milk products are very low in salicylates.
One or more colours can be used in a food product to produce a specific colour. These need only
be designated on a food label as colours(s) or artificial colour(s). No list of the separate colorants
is required. As with colorants, the use of the designation flavor (s) or artificial flavor(s) is a
blanket description. A manufacturer does not need to list the individual flavorings. There are
about 2,000 chemicals used as artificial flavors. Artificial flavors are exempted by the Canadian
government as food additives and are not subject to the same standards as official food additives.
9. ASPARTAME
Aspartame, non caloric sweetener has two trade names, NutraSweet when it is used as a food
additive and Equal, when it is used by the consumer. Aspartame is composed of two amino acids
naturally occurring constituents of all proteins. Aspartame was discovered by accident during a
search for a stomach acid blocker. It holds the record as the most researched product to come on
the market. Even so, now that hundreds of millions of persons use Aspartame, allergic reactions
are beginning to be identified. It is still a relatively rare allergen. Cases of hives, itching,
gastrointestinal upset, rashes, and swelling have been confirmed by scientific study. Other
symptoms reported have been headache and arthritis-like symptoms. There is some evidence that
such reactions are triggered by Aspartame which has been subjected to heat and therefore is
molecularly changed to make it allergenic. The product label clearly states that it is not to be
heated as it breaks down and becomes very bitter. The presence of aspartame is clearly marked
on food packages.
10. PROPYLENE GLYCOL
One consumer group. Centre for Science in the Public Interest, lists this additive as the most
dangerous of them all. There are very few reported cases of adverse reactions to propylene
glycol, however, it is an additive to consider in the case of allergy-like symptoms. Propylene
glycol can also be listed as propoylene glycol mono or propylene glycol diester.
Proplylene glycol is used as an anticaking agent to keep powders free-running. It is also used as a
Carrier or Extraction Solvent to keep various food components in the food or to remove them
from the food. Propylene Glycol is used extensively to dissolve colours and other food additives
introduced into food stuffs. Finally, it is used as a Humectant to keep foods moist such as
shredded coconut or marshmallows.
Because so many uses of Propylene Glycol are on additives, the presence of Propylene Glycol is
not often seen on the label. Propylene Glycol is frequently used in medications and topical
products; shampoos, moisturizers, etc.
The above are ten additives that Allergy Information Association has had the most enquiries
about, and about which the most are known. Therefore, these ten additives are the most common
problems, but are not the only additives which could be a factor.
THE METHODS OF READING LABELS AND WHERE THE PITFALLS OF THE
CANDIAN LABELING LAWS OCCUR
For those with sensitivities to food, reading the labels for familiar ingredients can be confusing
enough without the jargon which seems to accompany food additives. The same precautions
which A.LA. recommends for natural ingredients should be observed for food additives:
1.
Read labels of packaged foods carefully. If a food package does not have ingredients
listed, DO NOT PURCHASE OR EAT THIS FOOD.
2.
For a food package which does list ingredients, learn what words are used to designate the
presence of the food additive and what ingredients in the food might contain this additive as a
carry-over ingredient.
3.
At home, bakery or restaurant, it is important to ask the PERSON WHO MADE THE
FOOD, if the food additive you must avoid, is present in the food. Unfortunately, they often do
not know and will give uninformed and wrong answers.
What is listed on food labels? Package prepared foods must have a list of food ingredients in
descending order of weight. Items such as spices, seasonings, herbs, flavors, colours, vitamins,
minerals and designated additives may be grouped in any order at the end of the listing.
What is not required on food labels? You are on your own to guess the ingredients when the
food is sold in bulk, is a fresh fruit or vegetable or is a food from a restaurant, vending machine
or an on-premises bakery. As well, there are over 40 "standardized" foods such as alcoholic
beverages or vinegar, which do not need to designate their ingredients. It is not required that the
so-called invisible or silent ingredients be labeled. There are the lubricants used to grease the
pans, the chemicals used on the packaging material or the pesticides used during the food cycle
from the farm to the table. Several categories of foods can use general names. Vegetable oil
could be a mix of any one or combination of 17 different plant oils (vegetable oil cannot be
animal or mineral based). Some companies list "may contain" and list 2 or 3 items. This format at
least gives better information about oil content than the "vegetable oil" designation. Spices,
seasonings and herbs may all be subsumed under the word "spice". The word "starch" does not
require amplification, so it could be made of wheat, corn or any other base.
Finally, and most importantly, there are the "carry-over" or "second generation" ingredients.
These do not need to be listed. As an example:
if you buy bread, the ingredients are listed, but that bread made into crumbs and put on a
-
fish stick, does not need ingredient listing. It will only say "bread crumbs".
if you buy icing sugar, the ingredients are listed. When the icing sugar is used to frost a
frozen cake, the words icing sugar are all that is required.
if you buy raisins, it should show on the package whether the raisins are sulfited. It you
buy raisin bread, there will be no mention of sulfites in the product, even though this
omission could cause death.
Food which states such information as "no preservatives" can be misleading. The statement
means exactly what it says, no preservatives, but many label readers are fooled into thinking that
it means, no other additives, such as colorants, bleaches, flavor enhancers. Another example of
misleading labeling is "No Preservatives Added" meaning that the prepared end food has no
added preservatives, but the ingredients used in the food already were loaded with preservatives.
l.
What can you do if you try to have the sensitivity confirmed. If you have experienced a
reaction which you feel is related to a food additive, try to have an allergist confirm the diagnosis
via testing or history. Testing cannot be done like an allergy test, with just a scratch on the skin.
Testing for pharmacological reaction is complicated and can be dangerous. IT MUST be done by
a specialist.
2.
Once sensitivity is confirmed, the only way to manage it is avoidance of any food,
beverage or medication which could contain the additive to which you are sensitive. Learn where
the additive is allowed by consulting your local federal government representative of the
Consumer and Corporate Affairs. The Merck Directory, available in the reference section of most
libraries, is also a valuable source of definitive, up-to-date information.
3.
Have your physician suggest medications which would relieve your symptoms, should
you inadvertently ingest something which contains your additive. There are medications which
control most symptoms, such an antihistamines, bronchodilators and adrenalin for
emergency/severe reactions. Do not self-medicate. If the medications prescribed do not work, go
the Emergency Department of your local hospital or contact your doctor immediately.
4.
Any adverse reaction to an additive should be reported to:
Canadian Food Inspection Agency
www.inspection.gc.ca
(506) 381 7683
PERMITTED ADDITIVES
CURRENTLY, 15 CATEGORIES OF ADDITIVES ARE PERMITTED
CATEGORY
EXAMPLES OF ADDITIVES
EXAMPLES OF FOODS
WHERE THESE
ADDITIVES ARE USED
1. Anti-caking agents
icing sugar
calcium silicate, calcium stearate,
silicon dioxide
baking power, garlic/onion salt,
2. Bleaching, maturing and
azodicarbonamide, chlorine,
potassium bromats
flour and bread dough
3. Coloring agents
Or inorganic, tartrazine,
amaranth,carmel
32 natural or synthetic, organic
bakery products, confectionery,
brown bread
butter, cheese, soft drinks,
4. Emulsifying. stabilizing,
and thickening agents
acadia gum (gum arabic) mono &
diglycerides, carrageenan
salad dressings, jellies, gelling
beer, chocolate milk, processed
Cheese
5. Food enzymes
bromelain, papain, rennet, lactase
cheese, beer, meat tenderizers
6. Firming agents
calcium phosphates
aluminum sulphate, calcium chloride,
canned fruit, vegetables, fish
7. Glazing & polishing agents
Acacia gum (gum arabic)
magnesium silicate,
carnauba wax (it makes them shine)
Confectionary products
mono-and diglycerides
Dimethyloplysiloxane
makes it easier to fill
containers of fats, oils, and
jams
b) Humectants
glycerol (glycerin), sorbitol
maintain moisture in
sausage casings, shredded
coconut, marshmallows
c) Pressure dispensing
Agents
nitrogen and nitrous oxide
shoot out toppings packaged
in aerosol cans
d) Release agents
calcium stearate, mineral oil
keep bakery goods and candy
from sticking to the pan
dough conditioning
agents
8. Miscellaneous additives
a) Anti-foaming Agents
e) Whipping agents
calcium stearoyl
1-2 lacrylate sodium stearoyl
- 2- lactylate
dried egg whites, tipping
mixes
f) Non-caloric sweeteners
desserts
aspartame, mannitol, sorbitol
soft drinks, salad dressings,
9. pH adjusting agents
citric acid, sodium hydroxide
sodium bicarbonate, tartaric acid
jams, jellies, cocoa, chocolate
baking powder, canned
fruits and vegetables
10. Preservatives
sulfites, BHA, BHT, nitrites
Absocorbic acid, calcium
propionate
bread, cured meats, cooking
oils, frozen fruit
11. Sequesterin agents
disodium EDTA, calcium
phosphate
sandwich spreads, ice cream,
Sherbet
12. Starch modifying agents hydrochloric acid, sodium
Hydroxide, sodium carbonate
used to alter starch to
withstand manufacturing
processes
13. Yeast foods
ammonium chloride, calcium
Sulphate, zinic sulphate
act as nutrients for the yeasts
used in flour, bread
14. Carrier or extraction
solvents
ethyl alcohol, propylene glycol,
hexane, methylene chloride
used to convey flavor and
color and to extract oils
and caffeine
REFERENCES:
Collins-Williams, C. CLINICAL SPECTRUM OF ADVERSE REACTIONS TO TARTRAZINE
Toronto, Journal of Asthma, 22(3) p.p. 131-143 (1985)
Daglish, M.S., Tenser, E., SULFITE UPDATE, Toronto, ON: A.I.A. 1984
Government of Canada, FOOD & DRUG Regulations
Swain, A.R., et al, SALICYLATES IN FOODS. Australia: Research Aug. Vol. 85, #8, 1985
June 2007