Product Information
8480000820907
| Product Name | Ensaimadas |
|---|---|
| Brand | Hacendado |
Additives
E1520 - Propylene glycol
Low riskHumectant
Substances used to add or restore color in a food. They can be derived from natural sources or created synthetically.
E170 - Calcium carbonate
Low riskColor
Substances used to add or restore color in a food. They can be derived from natural sources or created synthetically.
E202 - Potassium sorbate
Low riskPreservative
Substances added to foods to prevent or delay spoilage caused by microorganisms.
E270 - Lactic acid
Low riskPreservative
Substances added to foods to prevent or delay spoilage caused by microorganisms.
E282 - Calcium propionate
Low riskPreservative
Substances added to foods to prevent or delay spoilage caused by microorganisms.
E300 - Ascorbic acid (Vitamin C)
Low riskAntioxidant
Substances that prevent or delay oxidation of food, which can lead to rancidity or color changes.
E304 - Fatty acid esters of ascorbic acid
Low riskAntioxidant
Substances that prevent or delay oxidation of food, which can lead to rancidity or color changes.
E306 - Tocopherol-rich extract
Low riskAntioxidant
Substances that prevent or delay oxidation of food, which can lead to rancidity or color changes.
E321 - Butylated hydroxytoluene (BHT)
High riskAntioxidant
Substances that prevent or delay oxidation of food, which can lead to rancidity or color changes.
E322 - Lecithins
Low riskEmulsifier
Substances that prevent or delay oxidation of food, which can lead to rancidity or color changes.
E330 - Citric acid
Low riskAcidity regulator
Substances that prevent or delay oxidation of food, which can lead to rancidity or color changes.
E420 - Sorbitol
Low riskSweetener
Substances that improve texture, consistency, or stability of food products.
E422 - Glycerol
Low riskHumectant
Substances that improve texture, consistency, or stability of food products.
E440 - Pectins
Low riskThickener
Substances that improve texture, consistency, or stability of food products.
E466 - Carboxymethyl cellulose
Low riskThickener
Substances that improve texture, consistency, or stability of food products.
E470 - Thickeners/Emulsifiers/Stabilizers Additive
n/aThickeners/Emulsifiers/Stabilizers
Substances that improve texture, consistency, or stability of food products.
E471 - Mono- and diglycerides of fatty acids
Low riskEmulsifier
Substances that improve texture, consistency, or stability of food products.
E472 - Thickeners/Emulsifiers/Stabilizers Additive
n/aThickeners/Emulsifiers/Stabilizers
Substances that improve texture, consistency, or stability of food products.
E477 - Propane-1,2-diol esters of fatty acids
Low riskEmulsifier
Substances that improve texture, consistency, or stability of food products.
E481 - Sodium stearoyl-2-lactylate
Low riskEmulsifier
Substances that improve texture, consistency, or stability of food products.
E516 - Calcium sulphate
Low riskFirming agent
Substances that alter or control the acidity or alkalinity of foods.
E551 - Silicon dioxide
Low riskAnti-caking agent
Substances that alter or control the acidity or alkalinity of foods.
E955 - Sucralose
Medium riskSweetener
Substances used to impart a sweet taste to food, often used as sugar substitutes.
About Additives
Food additives are substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance. They are often identified by E-numbers in many countries, particularly in the European Union. These numbers are a way of standardizing additive names across different languages.
While many additives are considered safe, some may pose health risks for certain individuals. It's always advisable to consult with a healthcare professional if you have concerns about specific additives in your diet.