Magazine
How Harmful Is Carrageenan? Distinguishing Food-Grade Material and New Human Studies
With carrageenan, distinguish the food additive, degraded poligeenan and the amount actually investigated. A small...
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Carrageenan: function, assessment and tolerance
This overview of “Carrageenan: function, assessment and tolerance” puts common health claims into perspective. The...
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Carrageenan E407: Uses, Research and Open Questions
Carrageenan is used to influence food texture. A balanced assessment distinguishes food-grade material, other carrageenan...
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Vegetable Glycerin: Understanding Humectants, Origin and Product Quality
Glycerin is a water-attracting, viscous substance, not an ordinary pure powder. Plant origin, food-grade quality...
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Is locust bean gum dangerous?
This overview of whether locust bean gum is dangerous puts common health claims into context....
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E330 Citric Acid: Function, Safety and Uses
E330 is citric acid and is used as an acidifier, flavour component and chelating agent....
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Sodium Benzoate E211: Preservation and Safety
Sodium benzoate E211 inhibits microorganisms in acidic foods. It is considered safe at authorised levels;...
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Saccharin: Safety, ADI and Taste
Saccharin E954 is an intense sweetener. EFSA raised the ADI in 2024 to 9 mg/kg...
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Gum Arabic: E414, Fibre and Food Additive
Gum arabic is a plant gum and approved food additive E414. It stabilises foods and...
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