Acesulfame Potassium (Ace-K)
A high-intensity artificial sweetener. Almost always used in a blend with other sweeteners (like Aspartame or Sucralose) in diet sodas.
Activated Charcoal (Food Grade)
A black pigment derived from coconut shells or wood. Used to color goth ice cream, lemonade, and baked goods.
Active Dry Yeast (ADY)
A dormant form of *Saccharomyces cerevisiae* in granules. Must be rehydrated (proofed) in warm water before use.
Advantame
The newest high-intensity artificial sweetener, derived from Aspartame, and thousands of times sweeter than sugar.
Allulose (Crystalline)
A rare sugar with the same taste and texture as sugar, but ~70% as sweet and virtually zero-calorie. Excellent for baking.
Ammonium Bicarbonate (Bakers Ammonia)
A leavening agent that completely decomposes into CO2, ammonia, and water with heat. Used for flat, dry baked goods like crackers and cookies.
Ammonium Chloride
A yeast nutrient and dough conditioner. Also used to make salmiak (salty licorice).
Amylase (Enzyme)
An enzyme that breaks down starch into sugar. Used in baking (to feed yeast) and brewing (to create fermentable sugars).
Annatto Extract (Bixin/Norbixin)
A yellow-orange pigment extracted from the achiote seed. Used to color cheese (cheddar), butter, and rice.
Apocarotenal
A red-orange carotenoid pigment. Used to color processed cheese, sauces, and dressings.
Arrowroot Powder
A starch from the arrowroot rhizome. Similar to tapioca. Creates a clear, shiny gel and thickens without heat.
Ascorbic Acid (Vitamin C)
Used as an oxidizing agent in bread. It strengthens the gluten network, leading to a better rise and finer crumb. Also a preservative.
Autolyzed Yeast Extract
A flavor enhancer made from the broken-down cells of yeast. Very high in umami (glutamate). Used in savory snacks and spreads (e.g., Marmite).
Azodicarbonamide (ADA)
A fast-acting oxidizing agent (dough conditioner) used to strengthen dough in commercial baking. Now banned in some regions.
Baking Powder (Aluminum-Free)
A double-acting baking powder that does not contain SAS or SALP, typically using SAPP and/or MCP.
Baking Powder (Double-Acting)
A leavening mix containing baking soda, a fast-acting acid (MCP), and a slow-acting acid (SAPP or SAS). Reacts once when wet, and again when heated.
Baking Powder (Single-Acting)
A leavening mix containing baking soda and a single, fast-acting acid (like Cream of Tartar or MCP). Requires immediate baking.
BCAA (Branched-Chain Amino Acids)
A blend of Leucine, Isoleucine, Valine, used in sports supplements for muscle growth.
Beeswax (Food Grade)
Used as a glazing agent and coating for candies, pills, and some fruits.
Beet Extract (Betanin)
A water-soluble red-purple pigment extracted from beetroots. Gives a vibrant, pink-red color. Sensitive to heat.
Bentonite (Clay)
A natural clay used as a clarifying agent in winemaking and juicing.
Benzaldehyde (Almond Extract)
The chemical compound responsible for the bitter almond and cherry flavor. Used in almond extract.
Beta-Alanine
An amino acid used in pre-workout supplements to buffer acid in muscles.
Beta-Carotene (Food Grade)
The orange-yellow pigment found in carrots. Used to color margarine, cheese, and beverages.
BHA (Butylated Hydroxyanisole)
A waxy, solid antioxidant used to prevent fats and oils from going rancid. Used in cereals, gum, and chips.
BHT (Butylated Hydroxytoluene)
A powdered antioxidant, often used with BHA, to preserve fats in processed foods.
Black Carrot Extract (Anthocyanin)
A dark-red pigment (anthocyanin) extracted from black carrots. Very stable. Used for red-purple colors in beverages.
Blue 1 Lake
An insoluble pigment made from Blue 1. Used in candy shells (e.g., M&Ms) and dry mixes.
Brewer's Yeast (Deactivated)
Deactivated *S. cerevisiae* (often a byproduct of brewing). Used as a nutritional supplement (rich in B-vitamins), but is very bitter.
Bromelain (Enzyme)
A protease enzyme derived from pineapple. Used as a meat tenderizer (breaks down collagen).
Calcium Carbonate
A white pigment and anti-caking agent. Used as a filler, calcium source, and white color in baking.
Calcium Hydroxide (Slaked Lime)
A strong alkali used in food processing (e.g., nixtamalization of corn for tortillas, pickling, Dutch-process cocoa).
Calcium Peroxide
An oxidizing agent used in bread to improve dough strength, texture, and rise.
Calcium Propionate
A preservative and mold inhibitor commonly used in bread and baked goods.
Calcium Silicate
An anti-caking agent, similar to silicon dioxide, used in powdered spices and dry mixes.
Calcium Stearate
A conditioning agent and anti-caking agent used in spices, candies, and baked goods.
Calcium Stearoyl Lactylate (CSL)
A dough conditioner similar to SSL, also used to improve loaf volume and crumb softness.
Calcium Sulfate (Gypsum)
A brewing salt used to add permanent calcium hardness to water. Also used as a dough conditioner and tofu coagulant.
Caramel Color (Class I)
A yellow-brown color made by heating carbohydrates. No ammonia or sulfites.
Caramel Color (Class III)
A brown color made by heating carbohydrates with ammonia. Used in beer and sauces.
Caramel Color (Class IV)
The darkest color made with sulfites and ammonia. The classic cola color.
Carboxymethyl Cellulose (CMC)
A cellulose gum used as a thickener, binder, and stabilizer in ice cream, sauces, and frostings. Also called Tylose Powder.
Carnauba Wax
A plant wax from a palm tree. Used as a hard, glossy glazing agent on candies (e.g., gummy bears, Skittles).
Cellulase (Enzyme)
An enzyme that breaks down cellulose. Used in juicing to extract more juice from pulp.
Chitosan (from Shellfish)
A polymer derived from chitin (crustacean shells). Used as a fining agent in winemaking.
Chlorophyll (Food Grade)
The natural, green pigment extracted from plants (like spinach or alfalfa). Used to color oils, pastas, and sauces.
Chlorophyllin (Sodium Copper)
A more stable, water-soluble derivative of chlorophyll. Provides a vibrant, clear, green color. Used in mints, ice cream, and beverages.
Choline Bitartrate
The most common form of choline used in supplements and fortified foods.
Cinnamic Aldehyde (Cinnamon Flavor)
The chemical that gives cinnamon its strong, spicy flavor and aroma. Used in cinnamon candy and gum.
Citric Acid (Anhydrous)
The dry powder form of citric acid. A strong, sharp, sour acidulant. Used in sour candy and as a preservative.
Cochineal Extract (Carmine)
A deep-red pigment derived from cochineal insects. Stable and vibrant. Used in yogurts, candies, and beverages.
Cornstarch (Native)
The pure, unmodified starch from corn. Used as a thickener. Gels opaquely.
Cyanocobalamin (Vitamin B12)
The most common and stable synthetic form of B12. Used for food fortification (cereals, energy drinks, plant milks).
Cyclamate (Sodium)
An artificial sweetener, banned in the US but widely used in other countries (e.g., Canada, in Sweet'N Low).
D-Alpha-Tocopherol (Natural Vitamin E)
The natural, most bioavailable form of Vitamin E. Used as a supplement and antioxidant.
D-Biotin (Vitamin B7)
The pure, biologically active form of Biotin. Used to fortify foods and in supplements.
D-Calcium Pantothenate
The stable, common form of Vitamin B5 used for food fortification and supplements.
DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides)
A strong emulsifier that strengthens the gluten network, leading to better dough stability and loaf volume.
Dextrin (White/Yellow)
A partially hydrolyzed starch. Used as a crisping agent (e.g., batters), glaze, and fiber supplement.
Diacetyl (Butter Flavor)
A chemical that provides a strong, buttery flavor. The primary flavoring in movie theater popcorn butter.
Dimethylpolysiloxane (Anti-Foaming Agent)
An anti-foaming agent (silicone) added to frying oil in fast-food vats to prevent bubbling.
Dipotassium Phosphate
A potassium source and buffering agent. Used in non-dairy creamers to prevent curdling.
Disodium Guanylate (GMP)
A flavor enhancer (nucleotide) that is also synergistic with MSG. Derived from mushrooms or yeast.
Disodium Inosinate (IMP)
A flavor enhancer (nucleotide) that has a synergistic, multiplying effect on the umami of MSG. Derived from meat or fish.
Disodium Phosphate (DSP)
A phosphate used as an emulsifier, buffering agent, and anti-caking agent. Used in processed cheese and cereal.
DL-Alpha-Tocopherol (Synthetic Vitamin E)
The synthetic form of Vitamin E. Used as an antioxidant (E307) to preserve fats and oils.
EDTA (Ethylenediaminetetraacetic Acid)
A sequestrant. Binds metal ions to prevent them from causing discoloration or rancidity. Used in salad dressings, canned beans, and mayonnaise.
Elderberry Extract (Anthocyanin)
A dark-red-purple pigment (anthocyanin) extracted from elderberries. Used for coloring beverages and gummies.
Encapsulated Citric Acid
Citric acid coated in a fat. Used in sausage making and baking so the acid only releases when heated.
Encapsulated Lactic Acid
Powdered lactic acid coated in fat, used in baking and confections.
Ethanol (Food Grade)
Pure alcohol used as a solvent to create extracts (e.g., vanilla extract) and as a preservative.
Ethyl Maltol
A more potent version of Maltol (4-6x stronger). Strong caramel or burnt sugar aroma, used to enhance sweet and fruity flavors.
Ethyl Vanillin
A synthetic flavoring agent, 3x stronger than vanillin, with a creamy, vanilla-like flavor. Used in chocolate and baked goods.
FD&C Blue No. 1 (Brilliant Blue)
A bright, sky-blue synthetic dye. Water-soluble. Used in ice cream, candy, soda, and icings.
FD&C Blue No. 2 (Indigo Carmine)
A deep, royal-blue synthetic dye. Water-soluble. Used in candy, ice cream, and pet food.
FD&C Green No. 3 (Fast Green)
A sea-green synthetic dye. Water-soluble. Rarely used, but found in candies, ice cream, and beverages.
FD&C Red No. 3 (Erythrosine)
A cherry-red synthetic dye. Water-soluble. Used in candied cherries, icings, and pill coatings.
FD&C Yellow No. 5 (Tartrazine)
A lemon-yellow synthetic dye. Water-soluble. Used in soda (Mountain Dew), chips (Doritos), jams, and candies.
FD&C Yellow No. 6 (Sunset Yellow)
A yellow-orange synthetic dye. Water-soluble. Used in candies (gummy bears), sauces, chips, and puddings.
Folic Acid (Synthetic)
The synthetic, oxidized form of Vitamin B9. Very stable and cheap. Mandated for fortification in enriched grains.
Fresh Yeast (Cake / Compressed)
A moist, perishable block of live yeast cells. Preferred by some bakers for its potent and fast-acting nature.
Fumaric Acid
A strong, non-hygroscopic (doesn't absorb water) acid, used in dry mixes (like pancake mix) for leavening and tartness.
Gellan Gum (High Acyl)
A microbial gum that forms a soft, elastic, and opaque gel. Used to suspend particles in beverages.
Gellan Gum (Low Acyl)
A microbial gum that forms a firm, brittle, and clear gel. Used for fluid gels and confectionery.
Glucono Delta-Lactone (GDL)
A slow-releasing acidulant. It hydrolyzes in water to form gluconic acid, providing a slow, progressive leavening. Also used to coagulate tofu.
Glycine
A non-essential amino acid with a sweet taste. Used as a flavor enhancer and supplement.
Grape Skin Extract (Anthocyanin)
A red-purple pigment (anthocyanin) extracted from grape skins. Used to color beverages and jams.
Heptylparaben
A preservative (paraben) used in beverages (like beer) to prevent fermentation spoilage.
Hydroxypropyl Methylcellulose (HPMC)
A modified form of methylcellulose, also a thermogelling agent, used in gluten-free bread and as a binder.
I+G (IMP + GMP Blend)
A commercial blend of Disodium Inosinate and Guanylate, used as a powerful, non-MSG umami booster in snacks and instant noodles.
Instant Dry Yeast (IDY)
A more potent, finer-grained yeast that does not require proofing. Can be mixed directly with dry ingredients. Also called Rapid Rise.
Inulin (from Chicory Root)
A soluble fiber (fructan) used as a prebiotic, bulking agent, and fat/sugar replacer (adds creamy mouthfeel).
Invertase (Enzyme)
An enzyme that splits sucrose (table sugar) into glucose and fructose (invert sugar). Used to create liquid-center candies (e.g., cherry cordials).
Iron Oxide (Food Grade)
A mineral pigment. Used to create red (rust), yellow, or black colors in foods (e.g., sausage casings, pet foods).
Isinglass (Fish Bladder)
A clarifying agent from fish bladders. Used traditionally to clarify beer (stouts) and wine.
Isoamyl Acetate (Banana Flavor)
The ester responsible for the artificial banana (candy) flavor. Also a key flavor in Hefeweizen beer.
Isomalt (Granular)
A sugar alcohol used in decorative sugar work (like gems) because it resists crystallization and humidity.
Karaya Gum (Sterculia Gum)
A natural gum from the *Sterculia* tree, used as a bulk laxative and a stabilizer in foods like whipped toppings.
Kieselsol (Silica Sol)
A liquid suspension of silica, used as a fining agent in wine.
Konjac Gum (Glucomannan)
A very powerful thickener and gelling agent from the Konjac root. Used to make shirataki noodles and vegan jellies.
L-Arginine
An amino acid used in supplements to support nitric oxide production.
L-Citrulline
An amino acid used in pre-workout supplements to improve blood flow.
L-Cysteine
An amino acid used as a reducing agent. It breaks disulfide bonds in gluten, making dough more extensible and reducing mixing time.
L-Glutamine
An amino acid used as a dietary supplement for gut health and muscle recovery.
L-Lysine (Hydrochloride)
An essential amino acid used as a dietary supplement.
L-Methylfolate (5-MTHF)
The natural, active, coenzyme form of Folate. Used in premium supplements.
L-Theanine
An amino acid found in green tea. Used as a supplement to promote calmness and focus.
L-Tryptophan
An essential amino acid, a precursor to serotonin and melatonin. Used as a supplement for sleep.
L-Tyrosine
An amino acid used as a supplement to support cognitive function.
Lactase (Enzyme)
An enzyme that breaks down lactose (milk sugar) into glucose and galactose. Used to make lactose-free dairy products.
Lactic Acid
An organic acid produced by fermentation. Used as an acidulant, preservative, and pH buffer in cheese, yogurt, and pickled vegetables.
Lactic Acid (Powder)
A powdered, dry form of lactic acid, used in spice blends and dry mixes.
Liquid Smoke (Hickory)
A flavoring made from condensing the smoke from hickory wood. Used to add smoky flavor without smoking.
Liquid Smoke (Mesquite)
A flavoring made from condensing the smoke from mesquite wood. Provides a sharper, more intense smoky flavor.
Locust Bean Gum (Carob Gum)
A natural gum from the carob seed. Used as a thickener, it has a synergistic gelling effect with Xanthan Gum.
Lutein (from Marigolds)
A yellow-orange pigment extracted from marigold flowers. Used as a natural yellow color and eye-health supplement.
Lycopene Extract
The deep-red pigment extracted from tomatoes. Used as a natural red color in sauces, soups, and beverages.
Magnesium Carbonate
An anti-caking agent, often used in table salt.
Magnesium Chloride (Nigari)
The traditional Japanese coagulant for tofu, extracted from seawater. Creates a slightly sweeter, softer tofu than gypsum.
Magnesium Oxide
A mineral used as an anti-caking agent, pH modifier, and magnesium supplement.
Magnesium Stearate
A salt used as a flow agent and lubricant in pharmaceutical tablet pressing and dry mixes.
Malted Barley Flour (Diastatic)
Flour made from sprouted barley. It contains *active* amylase enzymes, which break down starch into sugar, feeding the yeast and improving browning.
Malted Barley Flour (Non-Diastatic)
Flour from malted barley that has been heat-treated to *deactivate* enzymes. Used only for its sweet, malty flavor and color.
Maltitol (Powder)
A sugar alcohol with 90% the sweetness of sugar and a creamy texture. Used in sugar-free chocolate.
Maltodextrin
A polysaccharide made from starch. Slightly sweet. Used as a bulking agent, filler, and thickener in processed foods.
Maltol
A flavor enhancer that mutes bitterness and enhances sweetness and creamy flavors. Has a caramel-like or cotton candy aroma.
Mannitol (Powder)
A sugar alcohol with a strong cooling effect, used as a dust for gum or in pharmaceuticals.
Menthol (Crystals)
The chemical from mint oil, isolated into crystals. Provides a strong, cooling (trigeminal) sensation. Used in mints and gum.
Methyl Salicylate (Wintergreen Flavor)
The chemical responsible for the wintergreen and peppermint flavor of Pepto-Bismol and root beer.
Methylcellulose (MC)
A synthetic gum from cellulose. Famously gels when *heated* and melts when *cool*. Used in vegan meats and for hot foams.
Methylcobalamin (Vitamin B12)
A natural, active, coenzyme form of B12. Used in supplements.
Methylparaben
A preservative (paraben) used similarly to propylparaben to inhibit mold and yeast.
Mineral Oil (Food Grade)
Used as a release agent on baking pans and as a coating on some candies.
Modified Food Starch (Waxy Maize)
A starch from waxy corn (high amylopectin). Thickens clearly and resists syneresis. Used in instant puddings.
Monk Fruit / Erythritol Blend
A common 1:1 sugar replacement blend, using erythritol for bulk and monk fruit for sweetness.
Monk Fruit Extract (Luo Han Guo)
A natural, high-intensity, zero-calorie sweetener from a fruit. Known for a clean, sweet taste.
Monocalcium Phosphate (MCP)
A fast-acting leavening acid. Reacts with baking soda as soon as it gets wet. Used in single-acting baking powders.
Monoglycerides and Diglycerides
Emulsifiers widely used in processed foods (shortening, margarine, baked goods) to create a uniform texture and prevent staling.
Monopotassium Phosphate
A buffering agent and potassium source used in sports drinks and beverages.
Monosodium Glutamate (MSG)
The sodium salt of glutamic acid. A pure umami flavor enhancer. Provides a savory or brothy taste to food.
Monosodium Phosphate (MSP)
A phosphate used as an acidulant and buffer in beverages and dry mixes.
N-Acetyl L-Cysteine (NAC)
A supplement form of Cysteine. A powerful antioxidant and precursor to glutathione.
Natamycin (Pimaricin)
A natural, mold-inhibiting preservative, often used on the surface of cheeses and cured meats.
Neotame
A high-intensity artificial sweetener, chemically similar to Aspartame but much stronger and more stable.
Niacin (Nicotinic Acid)
The acid form of Vitamin B3. Effective, but can cause a harmless flushing sensation. Used in supplements.
Niacinamide (Nicotinamide)
The non-flushing form of Vitamin B3. The most common form used for food fortification (enriched flour, cereals).
Nisin (Preservative)
A natural preservative (polypeptide) produced by fermentation. Used in processed cheese, meats, and sauces to inhibit bacteria.
Nutritional Yeast (Deactivated)
A deactivated species (*S. cerevisiae*) sold as yellow flakes. Not for leavening; used as a cheesy, nutty, umami-rich seasoning.
Oat Fiber
An insoluble fiber made from the oat hull. Used in low-carb baking to add bulk and structure.
Oligofructose (FOS)
A shorter-chain version of Inulin, also used as a prebiotic fiber and mild sweetener.
Papain (Enzyme)
A protease enzyme derived from papaya. Used as a meat tenderizer.
Paprika Oleoresin
An oil-soluble extract from paprika. Used to provide a rich, orange-red color to meats, sauces, and snacks.
Pectinase (Enzyme)
An enzyme that breaks down pectin. Used in winemaking and juicing to clarify the liquid and extract more juice.
Phosphoric Acid
A strong acidulant used almost exclusively in cola soft drinks to provide a sharp, biting, tangy flavor.
Phycocyanin (from Spirulina)
The vibrant, blue pigment extracted from blue-green algae (Spirulina). The only natural blue dye.
Potassium Bicarbonate
A sodium-free alternative to baking soda. Used in low-sodium baking, reacts with acid to produce CO2.
Potassium Carbonate (Potash)
A strong alkaline leavening agent, traditionally used in European baked goods like gingerbread to produce a dark color and strong rise.
Potassium Hydroxide (Lye)
A strong alkali used to cure olives, make pretzels (lye bath), and process cocoa.
Potassium Nitrate (Saltpeter)
The traditional curing agent, used before modern nitrites. Now less common, but still used in some charcuterie.
Potassium Sorbate (Granular)
A common preservative that inhibits mold and yeast, often used with sodium benzoate in cheese, wine, and baked goods.
Potato Starch
A starch extracted from potatoes. Thickens at a lower temperature and creates a clear, viscous gel.
Pregelatinized Starch
A starch (like cornstarch) that has been cooked and dried. Thickens instantly in cold water. Used in instant puddings and soups.
Propionic Acid
A preservative used in bread and baked goods to inhibit mold growth. (Calcium Propionate is its salt).
Propylene Glycol
A carrier solvent used to dissolve flavors and colors for use in frostings, beverages, and extracts.
Propylene Glycol Monostearate (PGMS)
An emulsifier that creates a very stable foam. Used in whipped toppings and cake mixes.
Propylparaben
A preservative (paraben) used to prevent microbial growth in baked goods, syrups, and jams.
Psyllium Husk (Powder)
The ground husk of the *Plantago ovata* seed. A powerful, mucilaginous fiber, used in gluten-free baking.
PVPP (Polyvinylpolypyrrolidone)
A synthetic polymer used as a clarifier in white wine and beer.
Pyridoxine Hydrochloride (HCI)
The most common and stable form of Vitamin B6 used for food fortification (cereals, flour).
Red 40 Lake
An insoluble pigment made from Red 40. Used to color fat-based products (icings, candy coatings) and dry mixes.
Red Cabbage Extract (Anthocyanin)
A red-purple-blue pigment (anthocyanin) extracted from red cabbage. Color is pH-sensitive (red in acid, blue in alkaline).
Rennet (Animal)
An enzyme complex from a calf's stomach. Used to coagulate milk for cheesemaking.
Rennet (Fermentation-Produced Chymosin)
A pure chymosin enzyme produced by genetically modified microbes. The most common rennet today.
Rennet (Microbial)
A rennet-like enzyme produced by microbes. Used as a vegetarian alternative for cheesemaking.
Riboflavin (Vitamin B2)
A vitamin that has a bright, yellow-green color. Used as a natural yellow color in cereals and sauces.
Riboflavin-5-Phosphate (R5P)
A more soluble and bioavailable coenzyme form of Riboflavin, used in supplements and beverages.
Shellac (Food Grade)
Confectioner's Glaze. A resin secreted by the lac bug. Used to give a shiny, protective coating to candies.
Silicon Dioxide (Silica)
A very fine powder added to salt and spices to absorb moisture and prevent clumping.
Sodium Aluminum Phosphate (SALP)
A slow-acting, heat-activated leavening acid, often used in self-rising flour and pancake mixes.
Sodium Aluminum Sulfate (SAS)
A slow-acting leavening acid that only reacts with heat. A common component in double-acting baking powder.
Sodium Bicarbonate (Baking Soda)
A pure alkaline base (NaHCO3). Reacts with an acid (like SAPP, vinegar, or buttermilk) to produce CO2 gas.
Sodium Ferrocyanide (YPS)
An anti-caking agent added to road salt and table salt.
Sodium Hexametaphosphate (SHMP)
A sequestrant used to bind calcium and magnesium. Used in canned fish, syrups, and soft drinks.
Sodium Hydroxide (Lye)
A strong alkali used similarly to potassium hydroxide for pretzels, olives, and lutefisk.
Sodium Nitrate (Prague Powder #2)
A curing salt blend with nitrite and nitrate. Used for slow-curing, dry-aged meats (e.g., salami, pepperoni).
Sodium Nitrite (Prague Powder #1)
A curing salt (6.25% sodium nitrite, 93.75% table salt), dyed pink. Used for fast-curing meats that will be cooked (e.g., bacon, ham).
Sodium Stearoyl Lactylate (SSL)
An emulsifier and dough conditioner used to strengthen dough, improve texture, and provide a softer crumb in baked goods.
Sorbic Acid
The parent acid of potassium sorbate. Used as a preservative, especially in beverages and dried fruits.
Sorbitan Monostearate
A synthetic emulsifier used to keep water and oil mixed, often used in icings, cakes, and as a bloom inhibitor in chocolate.
Sorbitol (Powder)
A sugar alcohol used as a bulk sweetener, humectant (keeps food moist), and laxative.
Stevia (Green Leaf Powder)
The whole, dried, and ground stevia leaf. Less sweet than extracts and has a strong, grassy, licorice-like flavor.
Stevia Extract (Rebaudioside A)
The primary sweet compound (Reb A) extracted from the stevia leaf. High-intensity, natural, zero-calorie.
Succinylated Monoglycerides
A dough conditioner and emulsifier used to improve the texture and shelf life of bread.
Sucralose (Powder)
A high-intensity artificial sweetener (Splenda). Zero-calorie and heat-stable for baking.
Sucrose Esters of Fatty Acids
A versatile emulsifier used in a wide range of products, from beverages and ice cream to bakery glazes.
Sulfur Dioxide
A gas used as a preservative and bleaching agent for dried fruits (like apricots) and wine.
Tagatose
A low-calorie, natural sweetener (an isomer of fructose) that browns and caramelizes like real sugar.
Tapioca Maltodextrin (N-Zorbit)
A modified maltodextrin that can absorb high amounts of fat. Used in molecular gastronomy to turn oils (like olive oil) into powders.
Tapioca Starch (Cassava Starch)
A starch from the cassava root. Creates a clear, shiny, stringy gel. Used in boba pearls and pie fillings.
Tara Gum
A natural gum from the Tara seed. A thickener with properties between Guar and Locust Bean Gum. Provides a smooth, creamy texture.
Taurine
An amino sulfonic acid. A key ingredient in energy drinks (e.g., Red Bull) and infant formula.
TBHQ (Tertiary Butylhydroquinone)
A highly effective synthetic antioxidant, used to preserve vegetable oils (like in frozen chicken nuggets) and extend shelf life.
Tetrasodium Pyrophosphate (TSPP)
A related pyrophosphate used as a buffering agent, emulsifier, and thickener in puddings, canned tuna, and crab meat.
Thaumatin (Talin)
A natural, high-intensity sweetener (protein) from the Katemfe fruit. Has a licorice-like aftertaste and is used as a flavor modifier.
Thiamin Mononitrate
The standard, stable form of Vitamin B1 used in enriched flour and cereals.
Titanium Dioxide (Food Grade)
A mineral pigment. Used as a bright, white opacifier in icings, gums, sauces, and candies.
Transglutaminase (Meat Glue)
An enzyme that binds proteins together. Used to form uniform steaks, fish fillets, and sausage.
Triacetin (Glycerol Triacetate)
A food-grade solvent used as a carrier for flavors and as a plasticizer in chewing gum.
Tricalcium Phosphate (TCP)
An anti-caking agent, also a source of calcium, used in powdered drink mixes and spices.
Tripotassium Phosphate
A strong alkaline buffering agent used in food processing.
Trisodium Phosphate (TSP)
A strong alkali used as a buffering agent, emulsifier, and thickener. (Note: Also a powerful cleaning agent).
Turmeric Extract (Curcumin)
The bright-yellow pigment extracted from turmeric root. Used to color mustard, pickles, and curry powders.
Vanillin (Synthetic)
The primary chemical component of vanilla, produced synthetically. The main ingredient in Imitation Vanilla Extract.
Vital Wheat Gluten
The pure, extracted protein from wheat. Added to low-protein flours (like whole wheat or rye) to increase gluten strength and improve rise.
Vitamin A Palmitate
The most common form of Vitamin A used for food fortification (e.g., milk, cereal). It is a stable, fat-soluble ester.
Vitamin D2 (Ergocalciferol)
The plant-derived form (from mushrooms or yeast). Used in vegan fortified foods (e.g., plant milks).
Vitamin D3 (Cholecalciferol)
The animal-derived form (from lanolin). The most common form used to fortify milk, yogurt, and orange juice.
Vitamin K1 (Phylloquinone)
The natural form of Vitamin K found in leafy greens. Used in supplements and fortified foods.
Vitamin K2 (Menaquinone-7, MK-7)
A natural, highly bioavailable form of K2 from fermented soybeans (Natto). Used in bone health supplements.
Xanthan Gum
A powerful microbial polysaccharide thickener, used for gluten-free baking, salad dressings, and sauces. Creates a short texture.
Xylitol (Granular)
A sugar alcohol (polyol) with the same sweetness as sugar. Has a strong, cooling sensation. (Note: Toxic to dogs).
Yacon Syrup
A natural, low-glycemic syrup from the Yacon tuber, rich in FOS (fructooligosaccharides).
Yeast Extract (High Nucleotide)
A yeast extract specifically processed to be high in IMP and GMP, used as a clean label flavor enhancer.
Yeast Nutrient (DAP)
Diammonium Phosphate (DAP). A nitrogen source added to dough or wine must to feed the yeast and ensure a strong, complete fermentation.
Yellow 5 Lake
An insoluble pigment made from Yellow 5. Used in dry mixes, candy shells, and cosmetics.
Yellow 6 Lake
An insoluble pigment made from Yellow 6. Used in fat-based coatings and dry mixes.