Winkies – Chocolate Walnut Cake
WHY IT IS DOUBTFUL?
1520:
Propylene Glycol* – Miscellaneous: Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water
260:
Acetic Acid* – Food Acid: Commercially manufactured by the action of methanol and carbon monoxide. The acetic acid in vinegar may be produced by the action of bacterium Acetobacter on alcohol
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
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
477:
Propane-1,2-Diol Esters of Fatty Acids* – Emulsifier/Stabiliser: Prepared from propylene glycol
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