150- Plain (Spirit) Caramel
Caramel prepared by controlled heat treatment of carbohydrates with or without the presence of alkali or acids. There are no known toxicological problems.

251 - Sodium Nitrate
Sodium Nitrate is a naturally occurring mineral. It's function is a preservative, curing salt or colour fixative. Without nitrates, there would be many deaths from the growth of toxic micro-organisms in meats.

322 - Lecithins
Lecithins are mixtures or fractions of phosphatide (components of fat) obtained from physical procedures from animal or vegetable foodstuffs. Other sources are egg yoke and leguminous seed, including peanuts and maize. Lecithin is present in all living cells and is a significant constituent of nerve and brain tissues.

Lecithin employed as an emulsifier in bread increases loaf volume, softens the crumb and extends the shelf life.

Lecithin is nutritious and non-toxic.

330 - Citric Acid
Occurs naturally in high concentrations in lemon and other citrus juices and many ripe fruits. Used to enhance the effectiveness of antioxidants, preventing discolouration of fruit, and retains Vitamin C. Stabilises the acidity of food substances. Citric acid is a natural organic acid and is a flavouring in its's own right.

340 - Potassium Salts of Phosphoric Acid
Used as an emulsifier and enhances the antioxidant effect. Phosphorus (as phosphate) is an essential nutrient. High dietary intakes of phosphorus as phosphates may upset the calcium/phosphorus equilibrium. It is important to maintain a correct ratio of calcium - phosphorus.

341 - Calcium Phosphates
Naturally occurring additive. The food grade product of commerce is prepared directly from high-purity phosphoric acid. Used for emulsifying, an improving agent, it enhances antioxidant effect, as a texturiser. No known adverse effects. Phosphorus (as phosphates) is essential for healthy parathyroid, bone, digestive and kidney metabolism.

400 - Alginic Acid
A natural product with no known toxicological risks. Classed as a vegetable gum and used as a stabiliser and thickening agent

401 - Sodium Alginate
Prepared from alginic acid (400), derived from brown seaweeds - stabilizing agent - classed as a thickener - no known toxicological problems.

407 - Carrageenan
Carrageenan is the natural extract of several seaweeds. It is a stabilising, thickening and gelling agent. It gives body and texture to foods, especially dairy products. Classed as vegetable gum. The type of Carrageenan used in food manufacturing is classed as "undegraded". The use of this Carrageenan does not represent any known hazard to health.

Carrageenan has been assigned an "ADI" status. (ADI stands for Acceptable Daily Intake). This is the best status a food additive can be given because it means that the experts are satisfied that Carrageenan can be consumed freely everyday without restriction.

412 - Guar Gum
Guar Gum is an edible gum derived from the seeds of an Asian plant. It is used as a thickening agent, stabilsier, suspending agent, dietary bulking agent and like other edible gums, it is not digested but contributes to dietary fibre intake.

415 - Xanthan Gum (Corn Sugar Gum)
Produced by the fermentation of a carbohydrate with a substance called Xanthomonas Campestris - stabilizer, thickener, emulsifier - no known effects.

433 - Polysorbate 80
Used as a stabiliser. Minute quantities are used because this additive is extremely efficient and only necessary in concentrations of 0.01%.

450 - Sodium/Potassium Phosphoric Acids
Phosphorus is an essential nutrient, present in bones, teeth, blood and cells. There is a concern that children and young people today have a high phosphorus intake due to it's presence in may carbonated soft drinks and cured meats.

471 - Mono - and di- Glycerides
A normal product of digestion, but prepared for commercial use from glycerin and fatty acids. Additive 471 is used as an emulsifier, stabiliser or thickening agent. There are no known adverse effects.

481 - Sodium Stearoyl Lactylate
Produced from refined vegetable fat acids. Is of vegetable origin.

551 - Silicon Dioxide
Used as a suspending and anti-caking agent, thickener/stabiliser. There are no known adverse effects.

554 - Sodium Aluminosilicate
This additive is a naturally occurring mineral and is used as an anti-caking/free flowing agent in products such as Wheylite. There are no known adverse effects.

Because of the function of 554 as a free flowing agent, it is impossible to use high levels in most everyday foods. It is not Aluminium as some nutritionist mistakenly state! It is a salt

1400 - Dextrins
Dextrins are white or yellow powders produced by dry heating of unmodified starches alone or in the present of suitable food grade acids and buffers. Corn (maize) and tapioca are the main starches used. Dextrins occur in malt and during food processing. There are no known adverse effects.

Sucralose (in fruit Juices only)
Sucralose was approved for use in Australia by the National Food Authority in October 1993. More than 100 studies over 15 years showed that Sucralose:

• Is not toxic
• Is not Carcinogenic
• Created from sugar, so it tastes like sugar
• No warning labels or information statements are required