What is on the Label is What You Are Eating

~ April 1999 No.71 ~

As we become more and more health conscious, the labels on the packages of the food we eat get more attention. Food labels provide information that can help us make healthy choices. In most countries the ingredients are listed in the order of their concentration - usually by weight. It is very interesting how many tomato sauce packages you can pick up before you find one that doesn't contain sucrose. Any list of ingredients that has salt near the top of the list should set off alarm bells for anyone with blood pressure problems.

Food manufacturers are required by law to have ingredients on the label, but nowhere is it stated that they have to explain why some of the strange sounding ingredients have been added. Also, it is curious how many ways sugar can be written without actually saying sugar. But it should be emphasized that many of the ingredients that are contained in our food enhance flavour, maintain freshness or contribute to the texture.

Below is a short list of some common ingredients that you may find on food package labels, along with their use and more common names. Some ingredients that are added give the product taste (usually sweetness) and colour, some contribute to the texture while others are preservatives. A few even have nutritional value.

glucose

a sweetener; a sugar; one of the two sugars that make up sucrose or common table sugar

fructose

a sweetener; a sugar, one of the two sugars that make up sucrose or common table sugar

cane extract

a sweetener; just plain table sugar; sucrose

BHT

an antioxidant; added to preserve freshness; Beta-Hydroxy-Toluene

calcium pantothenate

a B vitamin; the calcium salt form

niacinamide

the physiologic form of the B vitamin naicin

malic acid

a low molecular weight organic acid used to enhance flavour

pyridoxine hydrochloride

a form of the B vitamin usually referred to as vitamin B6

citric acid

a low molecular weight organic acid used to enhance flavour

xanthan gum

a polysaccharide produced by Xathomonas campestris used as a stabilizer and emulsifier

soy lechithin

phosphatidyl choline; a surfactant and emulsifier

annatto

an extract of Bixaorellana L., Bixaceae seed added as a colouring agent ( yellow/orange)

disodium inosinate

flavour enhancer

dextrose

D-glucose; a sugar and source of energy

sodium caseinate

specific fraction of milk protein; the sodium salt

maltol

a flavouring agent that gives a “fresh baked” aroma to foods

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2. additives¹

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DISCLAIMER

To the best of our knowledge, the information contained in Medicinal Food News is true and factual. No changes to your diet should be made without first consulting a dietician or family physician.