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Natural Nutrition
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Nutrition concepts

Stevia: What It Is, Where It Comes From, and Why Stevia Products Are Not All the Same

“Stevia” can mean a plant, purified steviol glycosides, or a tabletop product containing only a tiny amount of those glycosides blended with erythritol, dextrose, maltodextrin, or fiber. High-purity steviol glycosides are roughly 200–400 times sweeter than sucrose, so very little is needed. Reb A, Reb D, Reb M, stevioside, and other glycosides also have different sweetness and aftertaste profiles.

5 min read
Nutrition concepts

Carboxymethylcellulose or Cellulose Gum: What It Is and Why Foods Use It

Sodium carboxymethylcellulose, also called cellulose gum or E 466, is made by chemically modifying cellulose so it disperses and dissolves much more effectively in water. It is used to thicken, stabilize emulsions and suspensions, retain moisture, and control ice crystals. EFSA found no need for a numerical ADI for general-population uses assessed, while a small controlled human trial found microbiome changes after 15 g/day for 11 days.

5 min read
Nutrition concepts

Guar Gum: What It Is and Why It Is Added to So Many Foods

Guar gum (E 412) is a plant polysaccharide—a galactomannan—obtained from the endosperm of guar seeds. Its ability to hydrate rapidly and create high viscosity at low concentrations explains its use in sauces, ice cream, gluten-free baking, drinks, and processed foods. EFSA concluded that a numerical ADI was not needed for the general population at assessed uses, although high intakes can cause gastrointestinal symptoms.

5 min read
Nutrition concepts

Carrageenan: What It Is and Why It Is Used in Dairy and Plant-Based Drinks

Carrageenan (E 407) is a family of sulfated polysaccharides extracted from red seaweeds. Food manufacturers use small amounts to thicken, gel, and keep protein, cocoa, minerals, or other particles from separating. Kappa, iota, and lambda carrageenan behave differently. Food-grade carrageenan should not be confused with poligeenan, a degraded low-molecular-weight material that is not authorized as a food additive.

5 min read
Nutrition concepts

What Are Natural Flavors, and Why Are They in So Many Foods?

Under U.S. FDA rules, “natural flavor” covers flavoring constituents derived from plant, animal, dairy, seafood, egg, yeast, or fermentation sources using processes such as extraction, distillation, roasting, heating, or enzymolysis. The significant function must be flavoring rather than nutritional. The term says little by itself about calories, sugar, processing level, or overall food quality.

5 min read