Rehonest_labels_600ad the Ingredients label! that’s the ‘tiny little label on the back’ of the packaging, don’t be fooled with all the false marketing that’s written on the front of the packaging, it’s not the truth!!  


ingredients label

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What are numbers? Thickeners, Stabilizers & Emulsifiers, Preservatives and Additives, see below for a full range and the risks they represent

 

400-499; Sub ranges: 400-409 alginates, 410-419 natural gums,420-429 
other natural agents, 430-439 polyoxyethene compounds, 440-449 natural emulsifier
s, 450-459 phosphates, 460 -469 cellulose compounds, 470-489 fatty acids & compounds, 490-499 others. This is the list of food additives used as thickeners, stabilizers &  emulsifiers

 

CODE – DESCRIPTION – RISK

E443   Brominated vegetable oil, BVO. Brominated vegetable oil is a vegetable oil that has its atoms bonded to the element bromine. This is done so the density of the vegetable oil is equal to that of the water used in drinks. It is used as an emulsifier to help preserve natural and artificial citrus flavours, and to stay suspended in the drinks. Used in many products including pasteurised products, ice-creams, cheeses, dairy products, batters, baked emulsions and spreads, breakfast cereals, and bakery goods etc. In very large quantities can produce bromism (which results in somnolence, psychosis, seizures and delirium). AVOID

E407   Carrageenan  Carrageenan is a natural polysaccharide that has been extracted from red seaweeds, Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii, as a gelatinous substance. High concentrations bring about flatulence and bloating. It is suspected to have effects on the immune system and to cause cancer. AVOID

E414   Acacia gum, Gum arabic       Gum arabic is a natural polysaccharide which is produced from the dried gum of the stems and branches of the Acacia tree, Acacia senegal and Acacia seyal. The gum is water-soluble and used as a thickener, glazing agent, emulsifier, and as a stabiliser. It is easily broken down by the digestive system and is completely edible. Used as nutrient supplements (amino acids, vitamins particularly B-complexes), as processing aids, and as surface-active agents. May cause weak allergic reaction in some individuals. May act as an irritant. high concentrations bring about flatulence and bloating. AVOID

E421    Mannitol is a natural carbohydrate alcohol that is present in conifer, mushrooms and seaweed. Originally it was extracted from the manna ash tree, but commercially it is produced by the hydrogenation of invert sugar (glucose and fructose), sucrose and monosaccharides. It is used as an anti-browning agent, a humectant to retain moisture in baked goods, to add texture, and is an anti-crystallisation agent. It can also be used synergistically with other sweeteners, and its cooling effect is often used to mask bitter tastes. Daily Intake: Up to 160 mg/kg body weight. May cause bloating and flatulence. Large amounts may have a laxative effect and even cause diarrhea. AVOID

E479b  Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids. Esterified soy oil is a thermally oxidized soy bean oil that is mixed with mono- and diglycerides of fatty acids (mainly from plant origin, but animal origin may also be used). This produces a pale yellow to light brown solid or waxy substance which is used as an emulsifier in foods. Used in bakery products, and used as a conditioning agent for dehydrated potatoes. Daily Intake: Up to 30 mg/kg body weight. The body metabolises the products as any other fat. Mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Chemically the fatty acids from vegetable or animal origin are identicalSUSPICIOUS

E477   Propanediol 1,2 esters of fatty acids, Propylene glycol esters of fatty acids Propylene glycol esters of fatty acids are produced by the esterification or transesterification of propylene glycol and fatty acids. The fatty acids are normally derived from plant origin, but may also contain animal fats. This results in a white or cream coloured waxy solid, or white to yellow beads or flakes. These are used as emulsifiers, and stabilizers in foods. Used in bakery products. Daily Intake: Up to 25 mg/kg body weight for propylene glycol. High concentrations of propyleneglycol can cause eczema in sensitive persons. Mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Chemically the fatty acids from vegetable or animal origin are identical. SUSPICIOUS

E468   Crosslinked sodium carboxy methyl cellulose, Croscarmellose   Cross-linked sodium carboxymethyl cellulose is semi-synthetic polysaccharide that is produced by acidifying sodium carboxymethyl cellulose (E466) and heating it until the suspension is able to achieve cross-linking. Once this has occurred, the product is washed, dried, and is ready to be dissolved in water for use as a emulsifier in foods. Used in chewing gum, butter flavors, bakery products, dietary supplements, soft drinks, and artificial sweeteners. SUSPICIOUS

E469   Enzymically hydrolysed carboxy methyl cellulose. Enzymatically hydrolyzed carboxymethyl cellulose is a semi-synthetic polysaccharide which is the sodium salt of a carboxymethyl ether of cellulose, hydrolyzed enzymatically with Trichoderma longibrachiatum under mild acidic conditions. Primarily it is used as a stabilizer with fat-extending properties. Used in dairy fat blends, chewing gum, vinegar, soups, jellies, beer and malt beverages, fermented fruit products, powdered milk, imitation chocolate, water based flavored drinks (sports, energy or electrolyte drinks), pre-cooked pastas and more. SUSPICIOUS

E464   Hydroxy propyl methyl cellulose, Hypromellose   Hydroxy propyl methyl cellulose is a semi-synthetic visco-elastic polymer polysaccharide with its primary component being the cell walls of green plants and algae. Commercially it can be prepared from wood and chemically modified. It produces a solid off-white powder, and when dissolved in water forms colloids which are then used as emulsifiers, thickeners, stabilisers, and as bulking agents in many food products. Used in milk powder for baby formula, imitation milk powders, icings, chewing gum, coffee whitener, bakery and pastry products, butter, and cake mixes. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.            SUSPICIOUS

E465  Methyl ethyl cellulose is a semi-synthetic polymer polysaccharide with its primary component being the cell walls of green plants and algae. Commercially it can be prepared from wood and chemically modified. It produces a solid off-white powder and when dissolved in water forms colloids which are then used as thickeners, stabilizer, foaming agent, and emulsifiers in many food products. Especially used in cheaper chocolate as a cocoa butter substitute, used in toppings and cake mixes, icings, low-fat spreads, salad dressings, and chocolate lollies. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhea. SUSPICIOUS

E460   Cellulose: Microcrystalline cellulose, Powdered cellulose Cellulose is a natural polysaccharide with its primary component being the cell walls of green plants and algae. Commercially it can be prepared from wood and cotton. It produces a crystalline powder that is used as an anti-caking agent, emulsifier, thickener, and as a source of dietary fiber. Used in whipped cream, ice-cream, cakes, baked goods, dairy foods, dehydrated potatoes, hot-chocolate mix, and sponge puddings. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhea. SUSPICIOUS

E461   Methyl cellulose Methyl cellulose is a semi-synthetic polysaccharide with its primary component being the cell walls of green plants and algae. Commercially it can be prepared from wood and cotton. It produces a hydrophilic powder that when dissolved, forms a clear viscous gel used as a thickener, and emulsifier in many foods. Used in many products including bakery products, whipped products and fats, dairy-based drinks, yoghurts, edible ices, batters, breakfast cereals etc. Also used to help produce stable foam in whipped products, better aeration in high fat recipes and other foods. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea. SUSPICIOUS

SHOCKING RESULTS! FURTHER RESEARCH REQUIRED ON THE 45 UNKNOWN RISK FACTOR CODES

FACTS: Out of 94 CODES tested on risk factor 45 – unknown – 23 –suspicious –  4 – avoid – 22 – safe  

Click source to view full study research and more codes

Source: http://www.everbum.com/food-additives/food-additives-thickeners-stabilizers-emulsifiers/ June 13, 2012

Word doc by Annierose Knight, AP FREE Menu, January 27 2014

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