Products that Use Corn
|
|
Adhesives
(glues, pastes, mucilages, gums, etc.)
|
Frozen
Foods
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Aluminum
|
Fructose
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Antibiotics
(penicillin)
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Fuel
Ethanol
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Asbestos
Insulation
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Gypsum
Wallboard
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Aspirin
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Ink
for Stamping Prices in Stores
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Automobiles
(everything on wheels)
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Insecticides
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- Cylinder Heads
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Instant
Coffee & Tea
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- Ethanol - fuel & windsheild washer fluid
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Isulation,
Fibreglass
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- Spark Plugs
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Jams,
Jellies and Preserves
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- Synthetic Rubber Finishes
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Ketchup
|
- Tires
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Latex
Paint
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Baby
Food
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Leather
Tanning
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Batteries,
dry cell
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Licorice
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Beer
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Livestock
Feed
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Breakfast
Cereals
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Malted
Products
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Candies
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Margarine
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Canned
Vegetables
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Mayonnaise
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Carbonated
Beverages
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Mustard,
Prepared
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Cheese
Spreads
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Paper
Board, (Corrugating, Laminating, Cardboard)
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Chewing
Gum
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Paper
Manufacturing
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Chocolate
Products
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Paper
Plates & Cups
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Coatings
on Wood, Paper & Metal
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Peanut
Butter
|
Colour
Carrier in Paper & Textile, Printing
|
Pharmaceuticals
- The Life Line of The Hospital
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Corn
Chips
|
Potato
Chips
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Corn
Meal
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Rugs,
Carpets
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Cosmetics
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Salad
Dressings
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C.M.A
(Calcium Magnesium Acetate)
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Shaving
Cream & lotions
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Crayon
and Chalk
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Shoe
Polish
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Degradable
Plastics
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Soaps
and Cleaners
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Dessert
Powders
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Soft
Drinks
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Dextrose
(Intravenous Solutions, Icing Sugar)
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Starch
& Glucose (Over 40 Types)
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Disposable
Diapers
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Syrup
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Dyes
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Tacos,
Tortillas
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Edible
Oil
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Textiles
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Ethyl
and Butyl Alchohol
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Toothpaste
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Explosives
- Firecrackers
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Wallpaper
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Finished
Leather
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Wheat
Bread
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Flour
& Grits
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Whiskey
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Yogurts
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1.
How Corn is Used in
Some of these Products
Beer
Beer manufacturing is
a process of treating malt to convert and extract the barley starch to
fermentable sugars using the amyloytic enzymes present in malt followed by
yeast fermentation. However, demand for lighter, less filling beer, especially
in the U.S., has permitted use of more refined carbohydrate sources of two
types:
a) dry adjuncts,
primarily dry milled corn grits, broken rice, refined corn starch, and more
recently, dextrose.
b) liquid adjuncts,
namely corn syrups
Cake
Mixes Cake mixes use a pregelatinized corn starch that will form a
paste in cold or warm water. In baked goods that use yeast for rising, dextrose
is used as a yeast nutrient.
Candies
Corn syrup is used in hard candies to provide a body giving them
chewiness and a desirable mouthfeel without excessive sweetness. Candies that
are coated use a pyrodextrin corn starch for the coating.
Carbonated Beverages
Coke High fructose corn syrup (HFCS) blended with
sucrose in a 50/50 blend is sweeter than the same concentration of sucrose. The
use of HFCS in carbonated beverages is common throughout Canada and the
U.S.
Cookies
Corn starch, corn flour or dextrose may be found in
cookies.
Corn Flakes
The flaking grits are cooked to a rubbery consistency with
syrup, malt, salt and flavouring added. After tempering, the cooked grits are
flattened between large steel rolls, followed by toasting in travelling ovens
to a golden brown colour.
Corn Starch
Corn starch is derived from the wet milling process and is
an important manufactured product. Some uses depend on the properties in the
dry state, but most applications relate to its properties as a cooked, hydrated
paste.
Corn Meal
Corn meal is a popular dry corn product because of its
long shelf life. It is used to produce an assortment of chemically leavened
bread and fried products like corn bread and muffins.
Cosmetics Corncobs, when finely ground, are relatively dust free and
very absorbent. This absorbency makes corncobs useful carriers for pesticides,
fertilizers, vitamins, hand soaps, cosmetics and animal litters.
Granola Dips/Granola
Bars Some types of Granola Dips use dextrose as a sweetener.
Gypsum Wallboard Starch-containing corn flour is gelatinized
during the manufacturing process; It functions by controlling the rate of water
loss during drying of the board. Soluble carbohydrates migrate to the surface
and control the rate of crystallization of the gypsum, providing a strong bond
between the gypsum and the liner.
Instant Coffee & Tea Maltodextrins are derived from the wet
milling process. They are a dextrose equivalent product of complete solubility
but little or no sweetness. Maltodextrins are sprayed on instant tea and coffee
to keep the granules free flowing. This solution is also used in instant soup
mixes or other packages where the contents
must be be kept free
flowing.
Mars Bar & Twix Bar Many candy bars contain corn syrup.
Paint and Varnish Tetrahydrofurfuryl alcohol is a resin
developed from processing corncobs. These resins are useful in the paint and
varnish industry as solvents for dyes, resins, and lacquers.
Paper Products
Paper products use raw starch in the
manufacturing process. The properties of high paste viscosity and strong gels
are useful in specially coated papers. Pyrodextrins are also used for paper
manufacturing for the adhesive property on remoistenable gums for postage
stamps and packaging tape.
Pharmaceuticals Aspirin - an oxidized starch paste,
which dries to a clear, adherent, continuous film, is spread in a thin layer
over the aspirin.Intravenous - some IVs consist of dextrose and water
solutions.
Antibiotics -
preferred carbohydrate sources are corn syrup, dextrose, corn starch, lactose
and sucrose. Cornsteep liquor was early found to provide a ready source of
soluble nitrogenous nutrients plus unknown growth factors that stimulate
antibiotic production.
Over 85 different
types of antibiotics are produced using corn.
Snack
Foods - Corn Chips & Doritos These snack foods are generally made
from whole corn (cornmeal). The high starch content of cornmeal and flour is
important in giving a high puff in preparation of extruded (pressed) snack
products in which a delicate corn flavour is desired.
Spark Plugs Starch is used in the production of the porcelain part of
spark plugs.
Tire, Rubber In the production of tires, corn starch is
sprinkled on the molds before pouring the rubber, to prevent the rubber from
sticking to the molds.
Toothpaste Sorbitol, which is produced from the corn sugar dextrose,
is used in toothpaste as a low-calorie, water-soluble, bulking agent.
Whiskey
The major carbohydrate in the production of whiskey is
corn.A typical Canadian whiskey is made from a mixture of about 90% corn, 5%
rye, and 5% barley malt.
Yogurt
Some of the different brands of yogurt use corn syrup as a
sweetener.
Roast Beef
About 60 per cent of
the grain corn crop grown in Ontario is used for feeding livestock. The
remainder of the crop is used for industrial and commercial applications. Some
of the corn may be exported.
Gravy
Corn starch can be
used in making gravy as a thickening agent.
Cream-Style
Corn
The cream sauce is
thickened with corn starch, a product of grain corn. The niblets are sweet
corn. Sweet corn accounts for about five per cent of total corn production in
Ontario.
Homemade
White Bread
This recipe calls for
margarine, which could be a corn oil margarine, used as an ingredient in the
bread and for greasing the baking pans.
Homemade
French Dressing
May contain corn oil
as one of its ingredients.
Deluxe Pecan Pie
Contains both corn
syrup and corn oil. If the pastry is a ready made, cholesterol-free, pie shell
bought at the grocery store, it may contain dextrose, a sweetener made from
grain corn.
Ice
Cream
May
contain sweeteners made from grain corn, such as glucose or
fructose-glucose.
Instant
Coffee or Instant Tea
Maltodextrins (a
dextrose-equivalent product of complete solubility, but little or no sweetness)
is sprayed on ground coffee and instant tea to protect the contents from
moisture and keep it free flowing. Maltodextrin is also used in instant soup
mixes and other packages where the contents must be kept free flowing.
2.
baking
powder
Not to be confused with baking soda (bicarbonate
of soda, sodium bicarbonate), baking powder is a mixture of chemical leavening
agents with starch. The starch in every common baking powder is corn starch.
caramel
Caramel is cooked sugar, often used for
flavoring or coloring. You'll find it in soft drinks, especially colas, and in
dark breads. You can make caramel from cane or beet sugar, but commercial food
producers often use corn syrup. Jolt Cola was an exception, but no longer: they've
switched from cane sugar to corn syrup.
confectioner's
sugar
Confectioner's sugar is ordinary table sugar,
reduced to a fine powder. To keep the powder from caking, manufacturers
commonly add corn starch to it. Domino Sugar tells me their 10x confectioner's
sugar is about 2% cornstarch. A rec.food.cooking contributor gave 4% as a
typical fraction, but another correspondent claims it can run as high as 30%. Trader Joe's Organic Powdered Sugar
is made with tapioca starch instead. It's not available year-round,
unfortunately, but only through the winter holiday season.
corn-anything
Any food or ingredient with corn in its name is
certain to be a problem, including whole corn, corn flour, cornstarch, corn
gluten, corn syrup, corn meal, corn oil, and popcorn. The only exception that I
know of is corned beef, so-called because it's cured with coarse salt that
resembles kernels of corn. But processed meats often contain dextrose, food
starch, or corn syrup, so don't assume that corned beef is corn-free. In
cooking, you can usually substitute arrowroot powder for cornstarch.
dextrin,
maltodextrin
Dextrin and maltodextrin are thickening agents,
often made from corn starch. You'll find them in sauces, dressings, and ice
cream.
dextrose
(glucose), fructose
Dextrose (also known as glucose or "corn
sugar") and fructose ("fruit sugar") are simple sugars that are
often made from corn. Dextrose is used in a variety of foods, including
cookies, ice cream and sports drinks such asGatorade. It also shows up in
prepared foods that are supposed to come out crispy, such as french fries, fish
sticks, and potato puffs. It's common in intravenous solutions, which could be
quite dangerous. Fructose is usually seen in the form of high fructose corn
syrup, but makes an occasional appearance on its own.
excipients
Excipients are substances used to bind the
contents of a pill or tablet. My dictionary mentions honey, syrup, and gum
arabic, but corn starch is also a possibility.
golden
syrup
Golden syrup is a sugar syrup, sometimes a
mixture of molasses and corn syrup, also known as treacle. I've found it in cookies and candy, mostly in
Canada. Tate & Lyle's Golden Syrup is purely from cane sugar,
however.
glucona
delta lactone
Glucona delta lactone ("GDL") is a
recently-appearing additive in cured meats. Its appearance in this list is
provisional, as all I really know of its origin is that it's made by Archer Daniels Midland, a world-wide giant in the manufacture of corn products.
invert
sugar or invert syrup
Invert syrup is enzymatically treated bulk corn
sugars, used because it's not so thick as corn syrup. I've noticed it in
cookies, but don't know where else it might turn up.
malt,
malt syrup, malt extract
Malt is germinated grain, often barley. But it
can be any grain: corn and rice are also common. They're much cheaper than
barley, and so unspecified malt is probably not barley. Malt appears in
alcoholic beverages, soft drinks, chocolate, and breakfast cereals, among other
places.
mono-
and di-glycerides
Mono- and di-glycerides are often found in
sauces, dressings, and ice cream, where they modify (improve?) the texture of
the finished product. Glycerides are made from both animal and vegetable fats
or oils, corn included. Vegetable mono- and di-glycerides are sometimes labelled
as such, but I've never seen animal glycerides so marked.
monosodium
glutamate or MSG
MSG is a "flavor enhancer" used in
many packaged foods, particularly prepared meals and instant soups. Chinese
food is a major source of added MSG: reactions to it are sometimes called
"Chinese restaurant syndrome". Alert Reader Beverly noticed that the
MSG in Accent flavor enhancer is described on the container as "drawn from
corn". I'm told that this is commonly true of MSG in US-made foods, but
not in imported oriental products. TheMSG Myth site also describes corn as a source of MSG.
sorbitol
Sorbitol is a sweet substance (but not a sugar)
that occurs naturally in a number of fruits and berries. It's produced
commercially by the breakdown of dextrose. It's used as a sugar substitute for diabetics,
in the manufacture of vitamin C, and in some candies. Readers tell me it also
appears in oral hygiene products such as toothpaste and mouthwash.
starch,
food starch, modified food starch
Added starch in foods can come from any of
several sources, but corn seems to be the most common. Unless the type of
starch is specified, it's likely that corn starch is present.
sucrose
Sucrose usually means cane sugar, but Craig Gelfand has spotted an English candy whose ingredients
included "sucrose (from corn)".
treacle
Treacle is a mixture of molasses and corn syrup,
also known as golden syrup.
vanilla
extract
The major brands of real vanilla extract all
have corn syrup in them. (I haven't checked imitation vanilla flavorings.)
There are vanilla extracts without corn syrup; a local brand is Scotts of Acton, MA.
vegetable-anything
Unless you know exactly what the vegetables are,
you should be suspicious of any ingredient with vegetable in the name,
including vegetable oil, vegetable broth, vegetable protein, vegetable
shortening, hydrolyzed vegetable protein, and vegetable mono- and
di-glycerides.
xanthan
gum
Xanthan gum is a common thickener, the
fermentation product of the bacterium Xanthomonas Campestris. X. Campestris can
be grown in various media, including bulk corn sugars. Some brands of Xanthan
gum claim to be corn-free; I don't know what growth medium they use. Because
Xanthan gum is very cheap, its applications are still growing. You'll often
find it in salad dressings, mayonnaise, and fast-food "milk shakes".
I've also seen it in cream cheese and I'm told it's in Egg Beaters egg
substitute.
zein
My dictionary tells me that zein is "a
soft, yellow powder obtained from corn, used chiefly in the manufacture of
textile fibers, plastics, and paper coatings" or "a man - made fiber
produced from this protein". A helpful netizen tells me that zein is the
usual encapsulant for time-release medications.
alcohol
and vinegar
Generic alcohol and distilled white vinegar are
made from a variety of grains, including corn, but I've never noticed any
reaction to them on my part. Apparently distillation removes enough of the corn
proteins or denatures them past recognition. Alcoholic beverages are probably
quite a different story, but I don't drink.
ascorbic
acid (vitamin C)
Supplemental ascorbic acid, also known as vitamin
C, rarely comes from the sources where you'd find vitamin C naturally. Instead,
it's synthesized from corn.
aspartame
Aspartame is the generic name for Nutrasweet brand sweetener. I've
heard that corn is used in the production of aspartame, but I don't have an
authoritative source for this claim. Aspartame is made from two amino acids
(aspartic acid and phenylalanine) and methanol. Amino acids are a major corn
product, according to the Corn Refiners Association list of corn products, but it doesn't say which ones. Methanol can be made from corn
but rarely is in practice. I've never experimented to see if I react to foods
containing Nutrasweet.
If
you use packaged Nutrasweet (as opposed to eating prepared foods containing
it), be aware that it's packaged with dextrose. This is also true of saccharin. You should also be aware that aspartame's
safety is a controversial topic. See, for example, The Aspartame Controversy, some Articles on Nutrasweet(tm) from Usenet, or the Aspartame Consumer Safety Network.
bleached
flour
According to the U.S. Food and Drug
Administration's rules, it's possible for bleached flour to contain cornstarch
without any obvious mention on the label. The reason is that cornstarch is
allowed as a diluent for some bleaching agents. Since the flour is labelled as
bleached, you're supposed to understand that it could contain any of many
bleaching agents and their inactive ingredients. I've never noticed any
reaction from bleached flour, but I don't eat much of it.
citric
acid
Citric acid is most commonly used to provide
tartness in some candies and drinks. It can be made from corn, although it
isn't necessarily. I'm not aware of any reaction to it, although I avoid most
of the products containing it because they also contain corn syrup.
lactic
acid
Lactic acid is another tartness agent and
preservative, often used in the manufacture of cheese. It's derived from
lactose ("milk sugar"), which ADM, at least, makes from corn.
lecithin
Lecithin is an emulsifier which occurs naturally
in eggs, corn, and other foods. I'm told that all the lecithin used in
commercial food production is derived from soybeans and should be free from
corn.
table
salt
Ordinary iodized table salt contains dextrose.
According to a Consumer Affairs representative at Morton International, dextrose is added to stabilize the iodine compound in the salt.
Without it, the iodide decomposes and the iodine evaporates. Sea salt contains
iodine naturally, but loses most of it in processing. Iodine is an essential
nutrient, so you should think carefully about where your dietary iodine will
come from if you stop using iodized salt. I'm not aware of reacting to the
dextrose in table salt, but I use very little in cooking and none at the table.
I have heard from people who claim to be affected by the dextrose in table
salt.
3.
·
Ascorbic
Acid (Vitamin C)
·
Baking
Powder (corn starch)
·
Brown
Sugar – look for use of
Caramel color. Domino’s Brown sugar no longer uses Caramel color
·
Caramel – coloring used in soft drinks, derived from corn “or cane sugar.” The “or” in Coca-Cola's
explanation refers to a temporary change to make the ingredients Kosher for Passover. The rest of the year, it is from corn.
·
Cellulose, Vegetable, Powered, etc.
·
Citrate - can refer either to the conjugate base of
citric acid, or to the esters of citric acid. An example of the former, a salt
is trisodium citrate; an ester is triethyl citrate. Forms of Citrate include: Calcium Citrate,Magnesium
Citrate, Potassium Citrate, Sodium Citrate, and more.
·
Corn
·
Corn
Meal – items baked sitting
on Corn Meal such as Bagels, Breads or Pizza, may not list Corn Meal as an
ingredient
·
Corn
Starch – in most over the
counter medicines that come in a dry pill form. Yes, this includes Benedryl too. Watch for Corn Syrup in the liquid forms.
·
Corn
Syrup
·
Decyl
Glucoside - used in personal
care products such as shampoo. It is produced by the reaction of glucose from corn starch with the fatty alcohol decanol which is
derived from coconut.
·
Dextrin, Maltodextrin – thickening agents
found in sauces (check those frozen veggies!) salad dressings, and ice cream
·
Dextrose (glucose) – corn sugar, found in cookies, ice
cream, andpaired with glucose in hospital IVs unless specified not to! Can also be used as a
carrier with anesthetic shots such as Lidocaine andNovocaine! Dextrose is also injected into meat, lunch meats and deli
cuts. Be weary of “honey baked” items, the sweet flavor may not be from honey.
·
Flavoring - Artificial or "Natural Flavors" -
as defined by the FDA regulations of
labeling of spices, flavorings, and colorings.
·
Golden
Syrup - Sometimes
recommended as an alternate to Corn Syrup, but it may contain Corn Syrup as well.
·
Honey - May contain corn syrup, as HFCS is sometimes fed to bees, resulting in corn in the honey
produced.
·
Hydrolyzed
Vegetable Protein (HVP)
·
Lactic
Acid - Commercially, lactic
acid can be made synthetically from chemicals or organically as a byproduct of
corn fermentation.
·
Lauryl
Glucoside - is a surfactant used
in cosmetics. It is a glycoside produced from glucose and lauryl alcohol.
·
Magnesium
Stearate
·
Malic
Acid
·
Malt
·
Malt
Flavoring
·
Maltitol - (also known as Maltisorb and Maltisweet)
Commercially, maltitol is a disaccharide produced by Corn Products Specialty Ingredients (formerly SPI Polyols), Cargill, Roquette, and
Towa, among other companies. Maltitol is made by hydrogenation of maltose
obtained from starch.
·
Maltodextrin
·
Maltose
·
Mannitol - A naturally occurring alcohol that is often
combined with corn derived sugars. Here is the link on USDA's website explaining this practice.
·
Methyl
Gluceth - an emollient used in
cosmetics manufactured from corn sugar and corn starch.
·
Modified
Food Starch
·
Polydextrose - is synthesized from dextrose, and contains sorbitol and
citric acid. It is a food
ingredient classified as soluble fiber and is frequently used to increase the
non-dietary fiber content of food, replace sugar, reduce calories and reduce
fat content. Note: Dextrose, Sorbitol, and Citric Acid are all
on this list of ingredients derived from corn.
·
Polysorbates (i.e. Polysorbate 80) - Polysorbates are oily liquids derived from PEG-ylated sorbitan (a derivative
of sorbitol) esterified with fatty acids.
·
Potassium
Citrate - See Citrate above
for details.
·
Powdered
Sugar - contains corn starch
·
Saccharin – in powder form IS Sweet’N Low and therefore
contains Dextrose.
·
Sodium
Citrate - See Citrate above
for details.
·
Sodium
Erythorbate - is produced from sugars derived from sources such as beets,
sugar cane and corn. It is a food
additive used predominantly in meats, poultry, and soft drinks.
·
Sodium
Starch Glycolate - is the sodium salt of a
carboxymethyl ether of starch. It can be derived from any starch source (rice, corn,
potatoes, etc).
·
Sorbitan
Monostearate - an ester of sorbitol
and stearic acid. You will see this ingredient used in Yeast (and possibly
other places as well).
·
Sorbitol – You will find Sorbitol in Sugar Free items such as candy, chewing gum, cosmetics, mouth
wash, and toothpaste
·
Starch – often this is corn starch unless it
specifies something else, like potato starch
·
Sucralose - Sucralose by itself may be corn free, though it is likely one best to avoid. Repackaged
as the brand Splenda, it will contain dextrose and/or maltodextrin.
·
Sweet’N
Low – contains Dextrose, and according to Sweet’N Low, ALL sugar substitutes in powder form contain Dextrose.
·
Tocopherol (Vitamin E)
·
Vanilla
Extract – most brands will
have corn syrup, though you can find organic brands that do not, though the
alcohol may be corn-derived.
·
Vinegar,
Distilled White - can be made from any
sugar, but the most common method
is to use corn that has been
converted from starch into sugar.
·
Vitamins - Vitamin C (Ascorbic Acid) and Vitamin E
(Tocopherols). Use caution with products that are "enriched" with
added vitamins. The vitamins may be corn-derived, or corn-derivatives may be
used in the binding (if solid) or suspension (if liquid) of the vitamin
compound.
·
Xanthan
Gum - a food additive that
is used as a thickening agent. It is found in sauces, spices, and commonly in Gluten Free foods. Xanthan Gum is most often grown on corn, or
corn sugars. If an item includes Xanthan Gum and states it is corn-free, call
the manufacturing company and inquire as to the source of Xanthan Gum to be
sure.
·
Xylitol - You will find Xylitol in Sugar Free items such as candy, chewing gum, cosmetics, mouth
wash, and toothpaste
4.
Ascorbic acid
The Vitamin C used to fortify
foods is almost always non-naturally occurring. Instead, it is synthesized from
corn.
Amino Acids
We have all seen this vague ingredient. It makes me think of
biology class, but it makes the Corn Refiner’s Association think of money!
Calcium lactate
A preservative used in baking
powder, cheeses, chewing gum, antacids, cut fruit.
Calcium stearoyl
Emulsifier used in manufactured
bread products such as bread loaves and tortillas
Citric acid
Preservative used in soft
drinks and candies for the sour taste.
Crystalline fructose
A type of high fructose corn
derivative found in artificially sweetened products.
Dextrin or Dextrose
A basic sugar with food
preservation properties, dextrose is found in jams, candy and other sweetened
foods. Additionally, it is the basis for fermentation of many antibiotics such
as penicillin.
Ethyl maltol
This chemical compound smells
of caramel and is thus used as an artificial flavor and fragrance that is used
in food and beauty products, which means it is also absorbed into your body
through your skin as perfume, lotion and soap.
Fumaric or Lactic acid
A preservative in sweets that
sometimes offers a tart flavor, but can also be tasteless.
Glucose
Commercially produced glucose
is made from cornstarch, making it a processed processed food. (Processed²?)
Hydrolyzed vegetable protein (HVP)
HVP is a fermented corn biproduct that contains the more
maligned acronymed ingredient, MSG (monosodium glutamate – a type of HVP). MSG
has been implicated in migraines, among
other maladies. HVP is used as a “flavor enhancer,” possibly in other
flavored-down, corned-up processed items. (Processed³?)
Malt, Maltodextrin, Maltose or Maltol
The Malt-series food additives
are absorbed by the human body at a rate parallel to glucose, which is to say
rapidly. This rapid absorption leads to a rise and fall of glucose levels,
which leads to increased hunger, which leads to eating more corn products. Yay!
Mannitol
A sweetener used for
diabetic-friendly sweets, mannitol is also a common ingredient in chewing gum
and breath mints (it provides that “cool” feeling). In higher doses, mannitol
is used in children’s laxatives. (Needed in the first place, of course, because
of a non-diversified diet of corn-based, refined carbohydrates.)
Polydextrose
If your favorite cereal
proclaims “Now With More Fiber!” on the box, it is probably thanks to this
synthetic, soluble-fiber compound.
Polysorbates
An emulsifier in foods,
pharmaceuticals and beauty products.
Potassium gluconate
Often added as an antioxidant,
this compound is commonly used as a sodium supplement.
Propylene glycol monostearate
An emulsifier that is used in
food, pharmaceuticals and beauty products. Oh, and also in industrial solvents,
anti-freeze coolants, plasticizers and pretty much any other carcinogen you can
think of.
Tocopherol
A synthetic Vitamin E, it is often sold as a supplement on its
own although testing has demonstrated that humans do not absorb it as
efficiently as naturally derived Vitamin E.
Xanthan gum
A very common thickening agent,
xanthan gum is found in pretty much anything that requires emulsification such
as salad dressing, ice cream, pasta sauce and bottled smoothies.
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