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It's an antioxidant in food, an abrasive agent in toothpaste (dicalcium phosphate dihydrate) as well as being a firming agent. Firming agents are added to seperate residual pectin (occurs in ripe fruits and vegetables and is used in making fruit jellies and jams), thus strengthening the supporting tissue and preventing its collapse during processing.

Powdered Cellulose is pure insoluble dietary fiber. Powdered cellulose is traditionally used as a fiber ingredient for increasing the fiber content of formulated foods and also for reducing their caloric content.



source: www.hc-sc.gc.ca

Annatto are native to South America, and are currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annatto seeds with some preservatices (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour. Similar use is found in South

America, namely, Perú and Bolivia.



Extract

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.



Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.



Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

Yellow 6 Lake

Adding “lake” after the name of a dye indicates that the dye is mixed with Aluminum Hydroxide. Aluminum hydroxide is safe as a food ingredient and often sold as an antacid. Mixing the Aluminum Hydroxide with Yellow 6 allows the manufacturer to color the surface of a solid and ensures that it will not run off easily if the product gets wet. See Yellow 6.

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .





FD&C Yellow No.6; used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish; synthetic; also in many medications including Berocca, Polaramine, Ventolin syrup; side effects are urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, kidney tumours, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; seen increased incidence of tumours in animals; banned in Norway

Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans. Yellow 6 may also cause occasional allergic reactions.



Ref: Center for science in the public interest (http://www.cspinet.org/reports/chemcuisine.htm#Alphabetical)

Ref: Food additives guide (http://www.foodag.com/en/100.htm)



The manufacturer doesn't want the color to run off if the pill gets a little wet. The answer is to use a dye in a lake form.

A lake is a solid, non water soluble form of a dye. It's produced by mixing the dye with Aluminum Hydroxide. By itself Aluminum Hydroxide is a safe food ingredient and it's often sold as an antacid. When combined with Dye, the chemicals form a deep powder that can be applied to the outsides of tablets, gumballs and other solids. You may also notice this form listed in the ingredients as "Aluminum Lake"

Annatto are native to South America, and are currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annatto seeds with some preservatices (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour. Similar use is found in South America, namely, Perú and Bolivia.



Extract

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.



Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.



Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

Red 40 Lake

Adding “lake” after the name of a dye indicates that the dye is mixed with Aluminum Hydroxide. Aluminum hydroxide is safe as a food ingredient and often sold as an antacid. Mixing the Aluminum Hydroxide with Red 40 allows the manufacturer to color the surface of a solid and ensures that it will not run off easily if the product gets wet. See Red 40.

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .





RED 40 ... Artificial coloring: Soda pop, candy, gelatin desserts, pastry, sausage. The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk foods.



Ref : Center for science in the public interest



Banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway



A lake is a solid, non water soluble form of a dye. It's produced by mixing the dye with Aluminum Hydroxide. By itself Aluminum Hydroxide is a safe food ingredient and it's often sold as an antacid. When combined with Dye, the chemicals form a deep powder that can be applied to the outsides of tablets, gumballs and other solids. You may also notice this form listed in the ingredients as "Aluminum Lake"

White in colour, Titanium dioxide is extracted from the naturally occurring mineral Ilmenite, (named after the Ilmen Mountains in Russia), an iron-black, heavy, metallic oxide mineral, composed of iron and titanium oxide.



Thought not to be easily absorbed, although detectable amounts can be found in the blood, brain and glands with the highest concentrations being in the lymph nodes and lungs, it is excreted from the body with urine.



Can be found in tablets and capsules, cottage and Mozzarella cheeses, horseradish cream and sauces, lemon curd, toothpaste, and white paint, also in sweets where it is often used to provide a barrier between different colours. Used to increase opacity in some sauces.



Banned in Germany.

No adverse effects are known.

Pollutes waterways.

Croscarmellose sodium is a cross linked polymer of carboxymethyl cellulose sodium. Cross linking makes it an insoluble, hydrophilic, highly absorbent material, resulting in excellent swelling properties and its unique fibrous nature gives it excellent water wicking capabilities. Croscarmellose sodium provides superior drug dissolution and disintegration characteristics, thus improving bioavailability of formulations.



APPLICATIONS :

Croscarmellose sodium is used in oral pharmaceutical formulations as a disintegrant for Capsules, Tablets and Granules.

Stearic Acid from vegetable fats is used helps bind and thicken lotions and creams, is also useful in making harder soap and candles. Usage at 5% is enough for most applications

Hydroxypropyl methylcellulose belongs to the group of medicines known as artificial tears. It is used to relieve dryness and irritation caused by reduced tear flow. It helps prevent damage to the eye in certain eye diseases. Hydroxypropyl methylcellulose may also be used to moisten hard contact lenses and artificial eyes. In addition, it may be used in certain eye examinations.

used as a confectionery mold release agent.

contained in many Nutritional Supplements

for its supply of magnesium.

Polyethylene glycol (PEG) and polyethylene oxide (PEO) are polymers having an identical structure, and are the most commercially important polyethers. Poly(ethylene glycol) or poly(ethylene oxide) refers to an oligomer or polymer of ethylene oxide. PEG and PEO are liquids or low-melting solids, depending on their molecular weights. Both are prepared by polymerization of ethylene oxide. While PEG and PEO with different molecular weights find use in different applications and have different physical properties (e.g. viscosity) due to chain length effects, their chemical properties are nearly identical. Derivatives of PEG and PEO are in common use, the most common derivative being the methyl ether (methoxypoly(ethylene glycol)), abbreviated mPEG.



Poly(ethylene glycol) is non-toxic and is used in a variety of products. It is the basis of a number of laxatives (e.g. macrogol-containing products such as Movicol® and polyethylene glycol 3350, or MiraLax® or GlycoLax). It is the basis of many skin creams, as cetomacrogol, and sexual lubricants, frequently combined with glycerin. Whole bowel irrigation (polyethylene glycol with added electrolytes) is used for bowel preparation before surgery or colonoscopy and drug overdoses



Source:http://en.wikipedia.org/wiki/Polyethylene_glycol

Carnauba wax is the coating on the surface of the leaf, i.e., cuticle. Leaves of this fan palm are removed individually from the tree, cut and shredded, and then dried, so that wax flakes off. A pound of carnauba wax is obtained from about 20 leaves. This powder is melted, strained, and then molded into blocks, to be shipped to manufacturing countries.



There are a thousand and one uses for carnauba wax, but you are most likely to hear about it as the principal ingredient in fine car polishes, even applied as a spray at the car wash. Carnauba is also important for the best furniture polishes, as for hardwood floors, but can be found as coating on dental floss, disposible cups and plates, even lipstick.

Talc is a mineral, produced by the mining of talc rocks and then processed by crushing, drying and milling. Processing eliminates a number of trace minerals from the talc, but does not separate minute fibers which are very similar to asbestos.

Talc is toxic. Talc particles cause tumors in human ovaries and lungs. Numerous studies have shown a strong link between frequent use of talc in the female genital area and ovarian cancer. Talc particles are able to move through the reproductive system and become imbedded in the lining of the ovary. Researchers have found talc particles in ovarian tumors and have found that women with ovarian cancer have used talcum powder in their genital area more frequently than healthy women.2



Talc poses a health risk when exposed to the lungs. Talc miners have shown higher rates of lung cancer and other respiratory illnesses from exposure to industrial grade talc, which contains dangerous silica and asbestos. The common household hazard posed by talc is inhalation of baby powder by infants. Since the early 1980s, records show that several thousand infants each year have died or become seriously ill following accidental inhalation of baby powder.3



Q. What about infants?



A. Talc is used on babies because it absorbs unpleasant moisture. Clearly, dusting with talcum powder endangers an infant's lungs at the prospect of inhalation. Exposing children to this carcinogen is unnecessary and dangerous.



Source:

Cancer Prevention Coalition c/o School of Public Health

University of Illinois Medical Center

2121 West Taylor Street

Chicago, IL 60612

Tel: (312) 996-2297, Fax: (312) 996-1374

Email: epstein@uic.edu

Silicon Dioxide is primarily used to prevent caking. Add less than 2% by weight. considered safe



A mineral that keeps salt and seasoning blends from clotting, clumping or foaming

Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and BEER, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes BEER and CHAMPAGNE effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best).

Bioflavonoids are antioxidants, in this case from the rind, which help protect Vitamin C against oxidation, but its main function is to increase the strength of the capillaries

Mammal, bird and fish livers are commonly eaten as food by humans. Livers from calf, chicken, and goose are widely available in supermarkets.



Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (liver sashimi). The most widespread liver dish is liver and onions.[citation needed] In many preparations pieces of liver are combined with pieces of meat or kidneys, like in mixed grill or in Meurav Yerushalmi. Liver is also often made into spreads; well-known examples include liver pâté, foie gras, chopped liver, and leverpostej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal; liver sausages may also be used as spreads.



Animal livers are rich in iron and Vitamin A, and cod liver oil is commonly used as a dietary supplement. Traditionally some fish livers were valued as food, especially the stingray liver. It was used to prepare delicacies such as "poached skate liver on toast" in England, as well as the "beignets de foie de raie" and "foie de raie en croute" in French cuisine.

The rose hip and rose haw, is the pomaceous fruit of the rose plant, that typically is red-to-orange, but might be dark purple-to-black in some species. Contrary to the fairly common myth, rosehips are not poisonous.



Rose hips of some species, especially Rosa canina (Dog Rose) and R. majalis, have been used as a source of Vitamin C. Rose hips are commonly used as a herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly, marmalade and wine. Rose hip soup, "nyponsoppa," is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips.



Some species of rose are sometimes referred to as rose hip, including Rosa canina (dog rose), R. rubiginosa, and R. moschata (Musk-rose).



Rose hips are used for herbal tea, jam, jelly, syrup, beverages, pies, bread, and marmalade.



A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits.



Rose hips have recently become popular as a healthy treat for pet chinchillas. Chinchillas are unable to manufacture their own Vitamin C, but lack the proper internal organs to process many vitamin-C rich foods. Rose Hips provide a sugarless, safe way to increase the Vitamin C intake of chinchillas and guinea pigs.



Rose hips are also fed to horses. The dried and powdered form can be fed at a maximum of 1 tablespoon per day to improve coat condition and new hoof growth.



The fine hairs found inside rose hips are used as itching powder. Dried rosehips are also sold for primitive crafts and home fragrance purposes. Rosehips are scented with essential oils and can be used as a potpourri room air freshener.[citation needed]



Roses are propagated from hips by removing the seeds from the aril (the outer coating) and sowing just beneath the surface of the soil. Placed in a cold frame or a greenhouse, the seeds take at least three months to germinate.



In World War II, the people of England gathered wild-grown rose hips and made a Vitamin C syrup for children. This was because German submarines were sinking many commercial ships: citrus fruits from the tropics were very difficult to import.

A forage plant with trifoliate leaves and blue-violet flowers grown widely as a pasture and hay crop. It is widely cultivated and is increasing in popularity for human consumption due to its promotion as a dietary supplement. A source of Vitamins C, D, E, K and dietary fiber.



Studies on canavanine, an amino acid analog in alfalfa, has demonstrated benefit for pancreatic, colon and leukemia cancers. Plant estrogens are also abundant in sprouts. They increase bone formation and density and prevent bone breakdown or osteoporosis. They are also helpful in controlling hot flashes, menopause, PMS and fibrocystic breasts tumors.



Alfalfa sprouts are one of our finest food sources of another compound, Saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon.









www.cogsci.princeton.edu/

hardy perennial European herb ( Nasturtium officinale ) of the family Cruciferae ( mustard family), widely naturalized in North America, found in or around water. Often cultivated commercially for the small, pungent leaflets, it is used as a peppery salad green or garnish. Other plants of the genus are sometimes called watercress and are used similarly. Watercress was formerly used as a domestic remedy and against scurvy.

www.encyclopedia.com



Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C[citation needed]. In some regions watercress is regarded as a weed, in other regions as an aquatic vegetable or herb. Where watercress is grown in the presence of animal waste, it can be a haven for parasites such as the liver fluke Fasciola hepatica[citation needed].



Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid[citation needed].

Base can be anything



Yeast,Lemon Bioflavonoids Complex,Liver Desiccated,Rose Hips with Seeds,Alfalfa,Watercress