We enjoy a food supply that is safe, convenient, healthful, flavorfuland affordable. Food ingredients – both those that have been usedfor centuries, as well as those developed more recently – help tomake that possible.

WHAT’S IN OUR FOOD: Understanding Common Food Ingredients

What is GRAS?

Food ingredients permitted for use in theU.S. fall into one of two main categories:Food and color additives or GenerallyRecognized as Safe (GRAS) ingredients.

Both food additives and GRAS ingredientsmust be shown through scientific researchto be safe and not to cause adversehealth effects when consumed by thegeneral public. Both must meet strictsafety standards before being permittedfor use in foods and beverages.

GRAS ingredients must have:

1) An established history of safe use anda significant number of people whoconsumed the ingredient prior to 1958(when the GRAS law was passed); or2) Scientific information about the safetyand use of the ingredient that is widelyknown and publicly available andagreement among scientific experts thatthe ingredient is safe for its intended use.

A manufacturer may submit scientificresearch and other evidence that showsa food ingredient to be GRAS to FDAthrough a process called GRASNotification. Although it is a voluntaryprocess, all producers must ensure thesafety of their ingredients, and FDA canchoose to review or remove an ingredientfrom the food supply at any time, if it feelsthere is a safety or public health concern.

Food ingredients such as those foundin the ingredient list on food labels aresome of the most studied areas of thefood supply. Food ingredients arecarefully regulated by the U.S. Foodand Drug Administration (FDA) toensure that foods containing them aresafe to eat and are accurately labeled. Each food ingredient serves afunction in our food supply. It maynot always be obvious, but it isnevertheless important.

Why Are Ingredients Addedto Food? Food ingredients perform a variety of

important functions in foods:

1. To maintain or improve safetyand freshness. Preservatives helpprevent spoilage and cansignificantly reduce the risk offoodborne illness.

2. To improve taste. Natural andartificial flavors, spices, andsweeteners can enhance the taste offoods that have been reformulated tocontain less calories, fat, and sugar.

3. To provide texture. The addition offood ingredients such as leaveningagents, emulsifiers, stabilizers, andthickeners give foods light, airy orsmooth textures.

4. To improve appearance. Naturallycolorless foods such as yogurts,cheeses, and juices, may beenhanced with natural and artificialfood colors.

Why do food ingredientssometimes have long namesthat are hard to pronounce?

The FDA requires that the properscientific term be used to identify foodingredients, even though they may beunfamiliar to consumers. The long“chemical” sounding names ofingredients are simply the scientificnames, and are no different than otherchemical compounds we are familiarwith, such as sodium chloride (NaCl),which is table salt, and dihydrogenoxide (H2O, or water). Just like saltand water, many ingredients in foodsare readily found in nature, including,fructose (found in fruits), steviolglycosides (also known as stevia, foundin the stevia plant), and thiaminemononitrate (ordinary vitamin B1).Some food ingredients may also beassociated with certain health benefitssuch as beta carotene, which is foundin carrots. Approved and GRAS foodingredients have been confirmed byresearch and experts to be safe andeffective for their intended uses. (Seesidebar, What is GRAS?)

Ingredients Commonly Foundin Foods

Many ingredients have been safely usedin foods and beverages for decades andserve unique functions in foods.Without these ingredients, some foodsmay not be edible or meet consumers’standards for healthfulness, freshness,taste, texture, cost, or appearance. http://www.foodinsight.org

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to What’s in Our FoodQUICK REFERENCE GUIDEANTI-CAKING AGENTSFor example: Calcium Silicate, Iron,Ammonium CitratePurpose:Absorb extra moisture; allow ingre-dients to mix easily so clumps do not formCommonly found in: salt, baking powder,confectioner’s sugar

ARTIFICIAL & NATURALFLAVORSFor example: Butter Flavoring,Vanilla ExtractPurpose: Add desired flavor Other examples: salt, ascorbic and citricacid, vanillin, methyl salicylate (wintergreen)Commonly found in: yogurts, cereals,breads, desserts, dressings, soft drinks

For example: CaffeinePurpose: Provide a bitter flavor thatneutralizes other sour and sweet flavorsin beveragesCommonly found in: carbonated bever-ages, energy drinks; also found naturally incoffee, tea, cocoa and chocolate

DOUGH STRENGTHENERSAND CONDITIONERSFor example: Ammonium SulfatePurpose: Add stability to dough andprevent crumblingCommonly found in: breads and otherbaked goods

EMULSIFIERSFor example: Soy LecithinPurpose: Enhance smooth texture; aiddissolving; prevent separation of ingredients Other examples: cellulose, mono- anddiglyceridesCommonly found in: dressings, peanutbutter, chocolate, margarine, frozendesserts

ENZYMESFor example: Rennet (naturally foundin cheese)Purpose: Added to impact the rate ofreactions between ingredients (ex. curdlingmilk to make cheese)Other examples: lactase (naturally foundin milk), papain (naturally found in papaya)Commonly found in: cheese, dairyproducts, meat tenderizers

FATS & OILSFor example: Canola Oil, Soybean OilPurpose: Add taste, aroma and texture Other examples: olive, corn, safflower,and sunflower oils; partially or fullyhydrogenated oil; non-hydrogenated oilCommonly found in: vegetable shortening,baked goods, margarine, peanut butter

FAT REPLACERSFor example: Modified Food Starch,Xanthan gumPurpose: Provide creamy texture inreduced-fat foodsOther examples: alginate, carrageenan,polydextrose, Olestra Commonly found in: baked goods,dressings, frozen desserts, candies, dessertmixes, dairy products, savory snacks

FLAVOR ENHANCERSFor example: Monosodium Glutamate (MSG) Purpose: Enhance flavors of foods with-out imparting a separate flavorOther examples: hydrolyzed soy protein,hydrolyzed vegetable proteinCommonly found in: soups, flavored rice,bouillon cubes, cured meats

FOOD COLORSFor example: Caramel Coloring, FD&CYellow No. 5 Purpose: Offset color loss due toexposure to light, changes in temperatureand/or storage conditions; enhance colorsthat occur naturallyOther examples: annatto extract, beta-carotene, FD&C Blue No. 1, Red No. 40Commonly found in: beverages, candies,snack foods, yogurts, cheese, fruitspreads, pudding

LEAVENING AGENTSFor example: Sodium Bicarbonate(baking soda)Purpose: Promote rising of baked goodsOther examples: calcium carbonate, yeast,baking powderCommonly found in: breads and otherbaked goods

LOW-CALORIE SWEETENERSFor example: Aspartame, Stevia LeafExtract, SucralosePurpose: Add sweetness to foods withoutadding significant caloriesOther examples: acesulfame potassium(Ace-K), neotame, saccharinCommonly found in: beverages, desserts,tabletop sweeteners, syrups, chewinggum, candies

POLYOLS (SUGAR ALCOHOLS)For example: Erythritol, Mannitol, XylitolPurpose: Add sweet taste, body, andsmooth texture Other examples: sorbitol, maltitol,hydrogenated starch hydrolysatesCommonly found in: sugar-free candies,chewing gums, chocolate, ice cream,tabletop sweeteners

PRESERVATIVESFor example: Ascorbic Acid Purpose: Maintain freshness and preventor slow food spoilage Other examples: nitrates, nitrites, butylatedhydroxytoluene (BHT), citric acid,hydrogenated oils, sodium benzoateCommonly found in: beverages, dressings,baked goods, cured meats, oils, margarine,cheese, cereals

STABILIZERS, THICKENERS,BINDERS, AND TEXTURIZERSFor example: Carrageenan, GelatinPurpose: Produce uniform texture andmaintain consistency in foodOther examples: cellulose, hydrogenatedoils, xanthan gum, wheyCommonly found in: frozen desserts, dairyproducts, pudding and gelatin mixes, bakedgoods, sauces

SWEETENERSFor example: High Fructose Corn Syrup,Sucrose (table sugar)Purpose: Add sweetness to foods andbeverages while maintaining desired textureOther examples: agave nectar, honeyCommonly found in: beverages, maplesyrup, molasses, juice concentrates,cereals, desserts, dressings

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