Not a gluten risk
Curcumin · E100
The yellow pigment of turmeric, extracted with solvent and standardised.
Zusatzstoffe und Zutaten
Die meisten Zusatzstoffe stellen kein Glutenrisiko dar. Eine kleine Minderheit tut dies tatsächlich. Zu wissen, welche welche sind, nimmt den Großteil der Angst beim Lesen eines Etiketts.
Not a gluten risk
Cochineal / carminic acid · E120
A deep red pigment extracted from the cochineal insect.
Almost always fine
Plain caramel · E150a
Caramelised carbohydrate, the most common brown colouring in food and drink.
Not a gluten risk
Carotenes · E160a
Orange-yellow pigments, either extracted from plants or synthesised.
Not a gluten risk
Titanium dioxide · E171
A brilliant white opacifier, historically used in confectionery coatings and icing.
Not a gluten risk
Sorbic acid · E200
Inhibits mould and yeast, widely used in baked goods, cheese and drinks.
Not a gluten risk
Sodium benzoate · E211
A preservative for acidic foods, especially soft drinks and dressings.
Not a gluten risk
Sulphur dioxide · E220
Preserves colour and inhibits microbes in dried fruit, wine and processed potato.
Not a gluten risk
Sodium nitrite · E250
Cures meat, fixes the pink colour and suppresses Clostridium botulinum.
Not a gluten risk
Ascorbic acid · E300
Vitamin C, used as an antioxidant and as a flour treatment agent.
Not a gluten risk
Lecithin · E322
An emulsifier that keeps fat and water mixed; ubiquitous in chocolate and baked goods.
Almost always fine
Citric acid · E330
The most widely used acidulant in food, giving sharpness and controlling pH.
Not a gluten risk
Carrageenan · E407
A gelling and thickening agent, common in dairy and plant milks.
Not a gluten risk
Guar gum · E412
A thickener and binder, heavily used in gluten-free baking to replace gluten's structure.
Almost always fine
Xanthan gum · E415
A fermentation-derived thickener that mimics gluten's elasticity in dough.
Not a gluten risk
Pectin · E440
The setting agent in jam, extracted from fruit.
Not a gluten risk
Mono- and diglycerides of fatty acids · E471
The most common emulsifier in processed food, from bread to ice cream.
Not a gluten risk
Polyglycerol polyricinoleate (PGPR) · E476
Reduces the viscosity of molten chocolate so it flows and moulds cleanly.
Almost always fine
Monosodium glutamate (MSG) · E621
The sodium salt of glutamic acid, which produces the savoury umami taste.
Not a gluten risk
Aspartame · E951
An intense sweetener made of two amino acids, roughly 200 times as sweet as sugar.
Not a gluten risk
Steviol glycosides · E960
Intense sweeteners extracted from the stevia leaf.
Worth checking
Maltitol · E965
A sugar alcohol used in sugar-free confectionery.
Worth checking
Modified starch
Starch chemically or physically altered to thicken, stabilise or resist heat.
Almost always fine
Glucose syrup
A sugar syrup produced by hydrolysing starch.
Almost always fine
Maltodextrin
A short-chain starch hydrolysate used as a bulking agent and carrier.
Worth checking
Dextrin
Partially hydrolysed starch, used as a coating and binder.
Worth checking
Natural flavouring
A catch-all term for flavour preparations obtained from plant or animal material.
Worth checking
Malt extract
A sweet syrup made from germinated grain, used for flavour and colour.
Worth checking
Brewer's yeast
Yeast recovered from brewing, used as a savoury flavouring and supplement.
Verwandte Lektüre
GLP-1 Evidence
What the trials actually show about semaglutide, tirzepatide and the rest of the GLP-1 class.
Fasting Evidence
Intermittent fasting, time-restricted eating and meal timing, judged on the trial data.
Metabolism Review
Energy expenditure, insulin resistance and metabolic adaptation, without the folklore.
Weight Loss Evidence
Diets, drugs, behaviour and maintenance — ranked by the strength of the evidence behind them.
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