Brtannia – Cake Roll Yo!

1520:

Propylene Glycol* – Miscellaneous: Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water

282:

Calcium Propionate* – Preservative: Calcium salt of propionic acid (E280)

304:

Ascorbyl Palmitate* – Antioxidant/Vitamin: Ascorbic acid ester comprising ascorbic acid and palmitic acid

322:

Lecithins* – Emulsifier/Antioxidant: Obtained from animal or vegetable materials through physical procedures. Most lecithin are commercially obtained from soya beans

330:

Citric Acid* – Food Acid: Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons

415:

Xanthan Gum/Corn Sugar Gum* – Vegetable Gum: Produced by the fermentation of carbohydrate using a bacterium known as Xanthomonas campestris

420:

Sorbitol/Sorbitol Syrup* – Humectant: Commercially produced from glucose by hydrogenation or electrolytic reduction

422:

Glycerol/Glycerin* – Humectant: Industrial by-product in the manufacture of soaps, candles and fatty acids from oils and fats. May also be synthesized from propylene or by the fermentation of sugars

471:

Mono-and Diglycerides of Fatty Acids* – Emulsifier/Stabiliser: Commercially prepared from glycerin (E422) and fatty acids

475:

Polyglycerol Esters of Fatty Acids* – Emulsifier/Stabiliser: Prepared in the laboratory

476:

Polyglycerol Polyricinoleate* – Emulsifier/Stabiliser: Prepared from castor oil and glycerol esters

477:

Propane-1,2-Diol Esters of Fatty Acids* – Emulsifier/Stabiliser: Prepared from propylene glycol

491:

Sorbitan Monostearate* – Emulsifier/Stabiliser: Prepared synthetically from stearic acid (E570) and sorbitol (E420)