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Food Additives P Paraffin - This substance is considered an additive because it is used to wax fresh fruits and vegetables as well as cartons used for milk, butter, and other foods. It is also sold in big blocks and used by those who can at home as a sealer for their creations. CAUTION: AS A PETROLEUM PRODUCT IT IS LIKELY TO CONTAIN CANCER CAUSING PAH'S. Pectin - This is a complex carbohydrate that has the ability to gel, and is derived from apple pulp and citrus fruit rinds. This product is used to thicken and stabilize things such as candies, syrups, and frozen desserts as well as to set jellies, jams, and preserves. It is available in powder or liquid forms and is considered safe. Peppermint Oil - This is the oil of the peppermint plant. It is used mainly as a flavoring for such things as candy to chewing gum as well as baked products and even beverages. It can trigger instances of sneezing, skin rashes, and irregular heartbeat to those who have an allergy to it. When used within guidelines it is considered safe. Peptones - These are a by-product of protein digestion that has been used to stabilize the foam in beer and also to condition the doughs of baked products. It is considered safe. Peroxides - (Benzoyl Peroxide, calcium peroxide, and hydrogen peroxide) These products have been put on the FDA's "must review" list. It is no wonder, because they can harm the eyes and skin. Peroxides are used to bleach cheese, flour, and oils. They have been used to condition bread doughs, a preservative in milk and other dairy products, as well as an antioxidant and a starch modifier. Phosphoric Acid - This is the additive that gives soft drinks its fizz. It also acidifies and/or flavors a wide variety of baked goods, candies, frozen desserts, and processed cheeses. It is generally considered as safe, as phosphorus is nutritionally needed by every cell in the human body, but there is more to it than that. Those who drink excessive soft drinks may be getting too much phosphorus. Excessive phosphorus can hinder the absorption of iron, upset the calcium/phosphorus ratio, and this in turn can lead to osteoporosis. On the other side of the coin, phosphorus leaches into water used to cook with and unless that water is recycled, it is usually poured down the drain. Polydextrose - This is a low calorie bulking agent / partial fat substitute. It is used in a wide variety of products. Commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, salad dressings, and even chewing gum have all been known to contain this substance. It was given FDA approval in 1981 and when levels of it exceed 15 grams a warning must be placed on the product label stating, "Sensitive individuals may experience a laxative effect from excessive consumption of this product." Polyethylene Glycol - This is a compound that is so complex that the body can't metabolize it. It passes through the body unchanged. It is used mostly by the diet soft drink industry to add a fuller flavor to its products. It is generally considered safe. Polyglycerols, Polyglyceryls - These products are synthesized from either saturated or unsaturated plant oils and used as dispersants, emulsifiers, lubricants, plastisizers, and gelling agents. Oils such as coconut, corn, cottonseed, palm, peanut, safflower, sesame, and soybean oils. The can also be made from animal fats such as lard or tallow. These additives are not known to be toxic. Polypropylene Glycol - This product is used as a defoamer for yeast and beet sugar. Non-toxic. Polysorbates - There are 85 of these emulsifiers and stabilizers. Numbers 60 and 80 should be of concern because they have been linked to 1, 4 dioxane, a contaminant that has caused malignancies in lab animals. Polysorbate 60 which is used to coat some chocolates to keep the fat from running out, also has been found in cakes, cake mixes, gelatin desserts, ice creams, sherbets, different dry instant products and mixes, as well as egg yolk-less salad dressings. Polysorbate 80 is a less waxy, but more liquid additive than 60 and is used primarily to stabilize coffee creamers and non-dairy aerosol toppings. The other 83 Polysorbates are not considered to be toxic. Potassium Bicarbonate - This additive is used in soft drinks and baked goods. It is considered a multi-purpose additive and is a tasteless white powder that is slightly alkaline. It is considered to be safe. Potassium Bromate - This additive is used in commercial breads to condition the dough. It is also used to age and stabilize the baking properties of flour. It is converted to Potassium Bromide within the body and eliminated. CAUTION: The FDA has strict limits on the amounts that can be used, because a report exists that states that potassium bromate may cause cells to mutate. Potassium Bromide - a good many vegetables as well as fruits are dipped in a mild solution of this additive to help preserve them. CAUTION: This chemical can cause nervous disorders. Strict limits are imposed by the FDA on its use. Potassium Caseinate - This is a milk protein that is used to smooth ice creams, sherbets, and frozen custards. CAUTION: Even though this additive may cause or trigger acne, depression, gastric disorders, headaches, and muscular weakness, the FDA still rates it as generally safe. Potassium Chloride - This is extremely bitter, but it is often recommended as a substitute for sodium chloride (table salt) for those with high blood pressure. It does very little to enhance the flavor of food. It is generally considered as safe. Potassium Citrate - This is an additive that is widely used as a buffer in jams, jellies, preserves, and candies. It is considered safe. Potassium Nitrate - This additive is also known as saltpeter and is a very controversial nitrate used to cure meats. Potassium Phosphate - There are three forms of this additive (monobasic, dibasic, and tribasic) and all are used to speed the fermentation of yeast by brewers and winemakers. GRAS. Potassium Sorbate - An additive that is used to inhibit yeast and mold and is added to things from baked goods to choclates to cheeses and jellies. This is one of the ingredients used by resturants to keep slaws, salads, and fruits looking fresh. It is considered to be safe. Potato Flour, Potato Starch - This additive has the ability to swell when mixed with hot water. Food processors use it to enhance the taste of low-fat burgers to make them feel and taste like the burgers that ooze fat. It is considered safe. Pregelatinized Starch - This is a starch that will sweel in cold water. It is used extensively in instant puddings, cake, and soup mixes. This is just a natural starch that has been cooked until thickened, then dehydrated and pulverized. GRAS. Propionates - These additives have been used since the 1930's in baked goods and processed cheeses. Calcium propionate and sodium propionate were recently reevaluated by the FDA. These are salts of Propionic acid. Heavy doses did kill lab rats by messing up their fat metabolism, but the FDA still rates these additives as safe. 75% by weight, of all chemical preservatives used to this day by U.S. food processors are these two salts. Germany has banned Propionates. Propionic Acid - This is an acrid fatty acid that is found naturally in everything from apples to milk to wood pulp. As far as additives in our food, food processors use it to flavor butters, cheeses, and baked goods. It is also used to inhibit mold growth. The FDA considers it safe, but see Propionates above. Propylene Glycol - This is an additive that is used to keep shredded coconut and ready to spread frostings from drying out. It is considered to be a humectant and is also used as a flavor carrier for soft drinks and candies. The FDA considers this safe. Propylene Glycol Alginate - This is an additive that is extracted from seaweed and used as a thickener and stabilizer in frozen deserts and salad dressings. GRAS. Propylene Glycol Monostearate - This additive is use in a wide variety of baked goods. It is used as an emulsifier and a dough conditioner. Tests have shown in lab animals that large doses of this additive will impair kidney function in lab animals and also depressed their central nervous system. The FDA has reviewed these studies, but continues to rate this additive as safe. Propyl Gallate - This additive is synthesized in the lab as an antioxidant that is used in vegetable oils, processed meats, chicken soups, and chewing gums. In studies, propyl gallate in large doses has damaged the kidneys and livers of lab animals. It has recently been reevaluated by the FDA, but is still considered safe when used within strict government guidelines. Proteases - These are enzymes that are found naturally in pineapple, as well as other fruits that are used as meat tenderizers, dough conditioners in baking, and beer clarifiers. These additives are not known to be toxic.
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