Sodium nitrite and potassium nitrite are exempted from U.S. Labeling Regulation Process

From:IFIC "Under the Food Additives Amendment, two groups of ingredients were exempted from the United States regulation process: GROUP I — Prior-sanctioned substances — are substances that FDA or USDA had determined safe for use in food prior to the 1958 amendment. Examples are sodium nitrite and potassium nitrite used to preserve luncheon meats. GROUP II — GRAS (Generally Recognized As Safe) ingredients — are those that are generally recognized by experts as safe, based on their extensive history of use in food before 1958 or based on published scientific evidence. Among the several hundred GRAS substances are salt, sugar, spices, vitamins and monosodium glutamate (MSG). Manufacturers may also request that FDA review the industry’s determination of GRAS Status."

Food Ingredient - Emulsifiers

Purpose: Allow smooth mixing of ingredients, prevent separation, keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily Application: Salad dressings, peanut butter, chocolate, margarine, frozen desserts Common Label Names: Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate

Type of food ingredient - Preservatives

Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness Application: Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Common Label Name: Ascorbic acid,citric acid,sodium benzoate,calcium propionate,sodium erythorbate,sodium nitrite,calcium sorbate,potassium sorbate,BHA, BHT, EDTA, tocopherols (Vitamin E)

Type of Food Ingredient - Color Additives

Purpose Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods Application Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) Common Label Name FD&C Blue Nos. 1 and 2 FD&C Green No. 3 FD&C Red Nos. 3 and 40 FD&C Yellow No. 5 (tartrazine) and No. 6 Orange B Citrus Red No. 2 annatto extract beta-carotene grape skin extract cochineal extract or carmine paprika oleoresin caramel color fruit and vegetable juices saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)

Tora Bika Cappuccino

My daughter sent us this superb tasting ready to prepare cappuccino mix. Made in Indonesia, it comes in two separate packs: (1)the coffee mix and (2)a much smaller sachet which contains the chocolate granules. Judging from the Italian flag type packaging I surmise the choco granules originated from Italy. I tried to experiment to test how the mix could achieve a superior flavor. For my initial test, I used 1 cup of boiling hot water per packmix and then added the chocolate granules. Ooooh! It was too sweet. The next time, I used 1 large mug of boiling hot water plus the chocolate granules. Surprise! I got the perfect blend. Unlike other coffee flavors, even those dispensed by large coffee shops, Tora Bika tastes good even when it is cold. Ingredients: Sugar, creamer, instant coffee, chocolate granules

Food Ingredient - Nutrients

Purpose: Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) Application: Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks Common Label Names: Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide,folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)

Food Ingredient - Fat Replacers

Purpose: Provide expected texture and a creamy “mouth-feel” in reduced-fat foods Application: Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products Common Label Names: Olestra,cellulose gel,carrageenan, polydextrose, modified food starch, micro-particulated egg white protein, guar gum, xanthan gum, whey protein concentrate