Not a gluten risk
Curcumin · E100
The yellow pigment of turmeric, extracted with solvent and standardised.
Добавки и ингредиенты
Большинство добавок не представляют риска наличия глютена. Небольшое меньшинство действительно представляет. Знание того, что есть что, снимает большую часть тревоги при чтении этикетки.
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.
Связанные материалы
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