carob |
a low fat alternative to cocoa powder, |
derived from the pod of locust bean (a |
widely used in health |
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used as flavoring; also used to color |
tropical tree) |
foods |
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softgels (particularly flax softgels), |
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the purpose for this is to protect |
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active ingredients from light |
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cellulose capsule |
2-piece hard-shelled capsule that |
derived from wood pulp |
widely used in nutritional |
(veggie-cap) |
contains mixed powders; vegetarian |
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supplement industry; |
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alternative to gelatin capsule |
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GRAS status |
citric acid |
used to help protect flavors in |
derived from citrus foods |
safe as food |
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chewables |
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croscarmellose |
helps ensure that the tablet will be |
modified cellulose gum, cellulose is |
regarded as a non-toxic |
sodium |
able to disintegrate during digestion; |
plant fiber |
and non-irritant material |
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helps to ensure proper absorption |
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dicalcium |
used to hold tablets together, ensures |
inert mineral composed of calcium |
widely used in foods; |
phosphate, |
that the tablet does not break apart |
and phosphate; occurs in nature |
GRAS status |
tricalcium |
in the bottle; sometimes used as a |
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phosphate |
source of calcium or phosphorus |
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ethylcellulose |
helps to improve the stability of a |
fiber taken from a plant source |
widely used in foods; |
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formulation; sometimes used to mask |
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GRAS status |
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the taste of a tablet |
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food glaze |
used for coating tablets |
vegetable derived |
widely used in foods |
fructose |
used as a sweetener; absorbs more |
a simple sugar that occurs naturally in |
naturally occurring in |
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slowly from the GI tract than sucrose |
fruits (a monosaccharide) |
fruits and honey |
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(table sugar) |
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gelatin |
used for forming capsules and |
purified protein taken from animal |
widely used in foods |
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softgels |
collagen |
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glycerin |
serves as a preservative, may be |
occurs naturally in fats and oils |
widely used in foods; |
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added to provide moisture to a |
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GRAS status; normally |
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product; also can be used to provide a |
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consumed in the diet |
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sweet flavor |
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glyceryl |
helps ensure that the ingredients flow |
substance derived from fatty acids of |
widely used in foods |
monostearate |
smoothly during manufacture, can |
plants |
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be used as a coating to promote the |
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stability of the product; also used to |
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improve texture |
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glycine |
an amino acid sometimes used as a |
isolated from gelatin |
safe as food |
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filler for tableting |
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guar gum |
used as a thickener and stabilizer, |
gum derived from the seeds of |
widely used in foods |
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sometimes used as a binder; also |
the guar plant, a natural polymer |
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used as a source of dietary fiber |
composed of units of sugar |
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gum arabic |
used as a binder, sometimes also |
plant derived, it is a complex and |
widely used in foods |
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used as a granulating agent or a filler |
variable mixture of arabinogalactan |
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oligosaccharides, polysaccharides |
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and glycoproteins |
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hydroxypropyl |
used to coat tablets, ensuring stability |
fiber derived from a plant source |
widely used in foods |
methylcellulose |
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magnesium |
used to help ensure that the |
a combination of the mineral |
widely used in foods; |
stearate |
ingredients flow smoothly during |
magnesium and stearic acid, a fat |
GRAS status |
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manufacturing |
found in vegetables |
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maltodextrin |
used during manufacture to help |
a non-fermentable sugar obtained |
GRAS status |
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ensure that ingredients flow smoothly; |
from corn starch |
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may be used to help stabilize a |
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product; can serve as a thickener or |
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improve texture; used as a nutritive |
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sweetener |
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microcrystalline |
often used to hold a tablet together; |
a fiber derived from plant sources that |
GRAS status |
cellulose |
ensures that the tablet does not break |
has increased water solubility |
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apart in the bottle; may also be used |
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to help ensure that the tablet will be |
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able to disintegrate during digestion |
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(helps to ensure proper absorption) |
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natural colors (beet |
used to enhance colors of |
beet juice—juice of beets |
safe as food |
juice, turmeric, |
supplements |
turmeric—spice |
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caramel, carob) |
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caramel—caramelized sugar |
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carob--bean |
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natural flavors |
used to enhance the palatability of |
fruit powders |
safe as food |
(orange, cherry, |
supplements (chewables), also |
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papaya, raspberry, |
used as a masking agent |
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vanilla, chocolate) |
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pectin |
as both a thickener and an additional |
polysaccharide derived from citrus |
safe as food |
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source of fiber |
peels |
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protein hydrolysate |
digestive protein |
derived from protein |
safe as food |
rice powder, rice |
used as filler |
gluten-free flour milled from rice |
safe as food |
bran |
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silicon dioxide |
can help ensure that the ingredients |
naturally occurring form of the |
GRAS status |
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don’t get too sticky; used sometimes |
mineral silica |
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as a flavor; can be used as an |
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emulsifier; can also be used for |
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adding moisture to certain products |
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sorbitol |
used as a sweetener or a sugar |
a sugar alcohol; half as sweet as |
widely used in prepared |
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substitute; may also be used to |
sugar |
diabetic foods: GRAS |
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provide moisture to a product |
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status |
stearic acid |
used as an emulsifier or a sugar |
a fatty acid derived from vegetable |
widely used in foods; |
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substitute; may also be used to |
fats |
GRAS status |
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help ensure that the ingredients |
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flow smoothly during manufacture; |
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sometimes used as a flavoring. |
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sweeteners |
used to enhance the palatability of |
various food sources |
safe as food |
(fructose, honey, |
supplements (chewables), also used |
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maple crystals, |
as a masking agent |
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molasses, sucrose, |
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sugar) |
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vegetable oils |
used in the manufacturing of softgels |
vegetable oil |
safe as food |
(olive & sunflower) |
as a filler |
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xanthan gum |
used to help stabilize a product; also |
polysaccharide (complex sugar) |
used in foods; GRAS |
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may be used as an emulsifier |
produced through fermentation and |
status |
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purification of a carbohydrate |
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