Additives
Aspartame
An artificial sweetener is used in over 6000 foods and beverages ranging from diet drinks, ice cream, dairy products like yogurt, cereals, toothpaste, and medications like cough drops and cough syrups. Recently in the news and downgraded as a potential carcinogen risk for cancer.
Acesulfame potassium also Acesulfame K or Ace K
Acesulfame potassium is known by other names on the label too. They are Acesulfame K or Ace K. It is a synthetic calorie-free sugar substitute. As of 07/12/2023 is listed by the FDA as a carcinogen. Which means it causes cancer in living tissue.
Tartaric Acid
Tartaric Acid is the crystalized remains from the wine barrel that was fined with egg. It is made into cream of tartar and also an ingredient in baking soda. People with Egg allergy will have a reaction to Tartaric Acid. It is in sodas and in baked goods as a flavoring agent, leavening agent, and chelating agent as a preservative. It is the major acid in some wines so check the labels. Another name for it is diacetyl tartaric acid.
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Emulsifiers & Thickening Agents
Carrageenan
This is derived from red seaweed and is a thickener in foods. It is also known as Carraggen Moss and Irish Moss in England and Carraigin in Ireland. It is used to replace gelatin which are an animal product. So Vegan like to use it. No egg but is known to have side effects of harmful gastrointestinal effects.
Guar gum
This is extracted from the guar bean and is a thickener and stabilizer and protein in food. Also known as guaran, guar gum is made from legumes called guar beans. It is useful in food manufacturing because it’s soluble and able to absorb water, forming a gel that can thicken and bind products. Guar gum is generally low in calories and mainly composed of soluble fiber. Its protein content may range from 5–6%. The protein content is a good additive to food products and is not made from Egg.
Product guar gum is found in:
- breakfast cereals
- cheeses
- gluten-free baked goods
- pudding
- ice cream
- salad dressing
- gravies and sauces
- soup
- vegetable juices
- yogurt
No Egg Emulsifiers
These are Emulsifiers – thickening agents and stabilizers that are egg-free. So if you see them on a label feel relieved as they are safe for people who have allergies to egg or some of the other allergens.
Locast Bean Gum – aka Carob Bean Gum
Locust bean gum is a galactomannan vegetable gum extracted from the carob tree seeds (Ceratonia siliqua) and used as a thickening agent. It is used in foods and beverages as a thickener and a stabilizer. It allows food products to have a longer shelf life, is high in fiber, contains antioxidants, is caffeine-free, and is gluten-free. It is low in sugar and is considered from a plant or tree. No Egg emulsifier. It may cause a reduction in the absorption of calcium, iron, and zinc. Manufacturers use it in ice cream along with guar gum to thicken, preserve, and keep ice crystals from forming.
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Lecithin
Lecithin is frequently used to improve texture and prolong the shelf-life of products. it used in Salad dressings and helps to make cheese creamier. Lecithin is also used to for elasitity and to enhance the quality of baking dough.
If it says, Sunflower Lecithin, or Organic Soybeans on the label then the lecithin is natural and not animal. Therefore, no eggs in the lecithin. If it doesn’t explicitly say the above it could be from the lecithin found in eggs.
Milk powder lecithin typically is derived from egg yolks and soy lecithin from sunflower seeds and soybeans.
Sodium Phosphates
Sodium phosphates are naturally found in many foods. The mineral phosphate is found in milk, eggs, nuts, and poultry. It is also derived from purified finely ground phosphate rock. Used as a thickening agent in cheese and a leavening agent for baked goods. The manufacturers also use it in medicines for constipation. It is a type of salt. that is used to cure meat and meat products to avoid spoilage. Also in cakes and bread as a leavening agent.
Preservatives
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Calcium Carbonate
Used in products like some wines, beers and ales, bread, cereals, nutritional bars, fortified beverages, cookies and crackers, soups and sauces, bouillon cubes, cream, milk, ice cream, cream of tartar, whitening agent in toothpaste, and mouthwash, Check the label if milk or cream is listed and eggs are not listed the calcium carbonate could be from milk. If eggs are listed or the package lists fortified with additional protein then it is likely to be from eggshells. (95% of eggshells are calcium carbonate) Calcium Carbonate in Tums is derived from pure limestone)
Calcium Chloride
Calcium Chloride is extracted from eggshells. Eggshells are mixed with hydrochloric acid solution until there are no gas bubbles and it becomes crystals. It helps to extend the shelf life and maintain desirable texture in food products. They also use it as a salty flavoring for pickles and other foods without adding additional salt.
Tartaric Acid
Tartaric Acid is the crystalized remains from the wine barrel that was fined with egg. It is made into cream of tartar and also an ingredient in baking soda. Also used as a natural preservative for marmalades, ice cream, jellies, juices, preserves, and carbonated effervescent water and sodas. It is used in baked goods that is made with baking soda also.
General Terms
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