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Food Additives T Tannic Acid - A bitter commercial form of tannin. It is an acid-like substance called a polyphenol. It occurs naturally in tea, coffee, oak and sumac bark. It uses include clarifying beers and wines, refining fats, and even to impart butter, caramel, maple, and fruit flavorings to baked goods, candies, ice creams and liqueurs. It is considered safe when used as the FDA states. Tartaric Acid - This substance is actually found in grapes. In its crystallized form, it is one of the active ingredients in tartrate baking powders. It is also used to acidify, emulsify, or flavor baked goods, candies, processed cheeses, dehydrated egg whites, preserves, and soft drinks. GRAS Tartrazine - This is one of the most widely used artificial colorings in the United States. It is one in the same as Yellow Dye No. 5. It is a coal tar derivative. Although no studies have incriminated this substance to date, it has been tested for toxicity, carcinogenicity, and its ability to cause mutations in lab animals. While no such findings have been made, some people are extremely sensitive to this substance. Breaking out in hives and having trouble breathing are just a couple of the symptoms one might encounter if a sensitivity to it exists. If you have a problem tolerating aspirin, you will most likely encounter the same problems with Tartrazine. According to the FDA, Tartrazine must be identified on the labels of all foods that contain it. TBHQ (Tertiary Butylhydroquinone) - This is a petroleum based antioxidant that has been mixed into everything from beef patties to dried cereals to margarines to potato chips to pizza toppings. The FDA strictly limits the amounts that can be used. Meanwhile, consumer advocacy groups want it off the market and out of our food. Thickening Agents - These agents are used extensively in puddings, ice cream, soups, salad dressings, etc. to improve the "mouth feel" of these foods and others. Most of these agents come from natural sources such as arrowroot, cornstarch, potato starch, and rice starch. Gelatins, seaweed extracts, pectins, and gums fall into this category also. As far as safe, they are probably the safest additives used in our foods today. Thyme Oil - The oil of thyme is extracted from the leaves and flowers of the thyme plant. Its primary use in the food industry is in sausages and processed meats, but is also found in baked goods, candies, and ice creams. It is a very common plant, both in the USA and overseas. GRAS. Thymol - An additive made from a combination of lavender and sweet marjoram oils that is mixed into soft drinks, frozen desserts, baked goods, processed meats, and soups. Some people may have allergies to this oil. GRAS. Trisodium Phosphate (TSP) - This additive has been used in the past as a preservative and stabilizer in evaporated milk and processed cheeses. It is a very alkaline substance. Currently it is being used by the poultry industry to reduce salmonella contamination in chickens. Undipped birds compared to dipped birds rated a 25% contamination rate to 5% in the dipped birds. (According to the USDA's Food Safety and Inspection Service) This substance does not alter the texture or the taste of the chickens. GRAS.
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