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food colouring
A food additive that imparts colour to food. In European countries, E-numbers for permitted food colours are from E 100 to E 199, divided into yellows (E 100-109), oranges (E 110-119), reds (E 120-129), blues and violets (E 130-139), greens (E 140-149), browns and blacks (E 150-159), and others (E 160-199).
(via calcium carbonate )
antacid
Any substance which is used to neutralise stomach acidity.
(via calcium carbonate )
food firming agent
A food additive that is used to make or keep fruit or vegetable tissues firm and crisp. or which interacts with gelling agents such as pectin to produce or strengthen a gel.
(via calcium carbonate )
nutrient
A nutrient is a food component that an organism uses to survive and grow.
(via mineral nutrient )
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fertilizer
A fertilizer is any substance that is added to soil or water to assist the growth of plants.
(via calcium carbonate )
food colouring
A food additive that imparts colour to food. In European countries, E-numbers for permitted food colours are from E 100 to E 199, divided into yellows (E 100-109), oranges (E 110-119), reds (E 120-129), blues and violets (E 130-139), greens (E 140-149), browns and blacks (E 150-159), and others (E 160-199).
(via calcium carbonate )
antacid
Any substance which is used to neutralise stomach acidity.
(via calcium carbonate )
food firming agent
A food additive that is used to make or keep fruit or vegetable tissues firm and crisp. or which interacts with gelling agents such as pectin to produce or strengthen a gel.
(via calcium carbonate )
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