#Tags – Popped Potato Chips

270:

Lactic Acid* – Food Acid: Commercially produced by heat treatment of carbohydrate, such as whey, and fermented by bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus

300:

L-Ascorbic Acid/Vitamin C* – Antioxidant/Vitamin: Occurs naturally in many fruits and vegetables. May be synthesized from the hydrogenation of glucose to sorbitol and its eventual conversion to ascorbic acid. May also be biologically synthesized through means of fermentation

319:

tert-Butylhydroquinone/TBHQ* – Antioxidant: Derived from petroleum

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

332:

Potassium Citrates* – Food Acid: Potassium salt of citric acid (E330)

470a:

E470a, also known as Sodium, potassium, and calcium salts of fatty acids, is generally considered halal. It is derived from fatty acids, which are typically obtained from plant or animal fats. Since plant-based sources are halal and animal fats can be halal if sourced from animals slaughtered according to Islamic dietary laws, E470a is generally acceptable within halal guidelines.

627:

Disodium Guanylate* – Flavour Enhancer: Sodium salt of guanylic acid, a widely occurring nucleotide found in yeast extract and sardines. May be synthetically prepared for commercial use

631:

Disodium Inosinate* – Flavour Enhancer: Sodium salt of inosinic acid, found in meat extract and sardines