There are thousands of chemicals in our foods and food packages. Getting a handle on them can feel like learning a new language. Without a solid foundation, it’s tough to know what matters. How are they tested for safety? Why are some banned in Europe but not the US? CSPI’s very own toxicologist walks us through it.
Propylparaben is used as an antimicrobial agent (preservative), flavoring agent and adjuvant (aids the function or performance of other chemical ingredients) in food products.
Allulose is chemically related to the natural sugar fructose and is 70% as sweet as sucrose (table sugar). Allulose may be listed under the trade name Honeytose.
Citric acid is used for a variety of purposes in food and beverages including as a preservative, flavoring agent, acidulant (pH adjuster), solvent, and chelating agent (binds metal ions).
