Check-the-Label Ingredients

An emulsifier used to improve the aeration and stability of fats in cakes and whipped toppings.

An emulsifier used to stabilize fats in cakes and whipped toppings.

A skin-soothing, cell-regenerating ingredient widely used in anti-aging, acne, and scar treatments.

An emulsifier used primarily in the chocolate industry to control the flow and thickness of molten chocolate.

An emulsifier used primarily in the chocolate industry.

An enzyme that breaks down starch into sugars. It is used in baking to help yeast grow and in the brewing of beer.

A fat-soluble form of Vitamin C used as an antioxidant to prevent fats and oils from going rancid.

Antioxidant.

An ester formed from ascorbic acid and stearic acid, used as an antioxidant in cosmetics.

An artificial, low-calorie sweetener that is approximately 200 times sweeter than sugar. It is widely used in diet foods and beverages like sodas and chewing gum.

An alcoholic beverage made by fermenting starches, typically from malted barley, and flavored with hops. Some beers undergo a clarification process or contain flavor additives.

A fatty acid used as an emollient and emulsifier.

A carotenoid used as an orange-red food color.

A red-orange pigment found in plants and fruits, used as a coloring and a source of Vitamin A.

Beta-carotene is a red-orange organic compound abundant in fungi, plants, and fruits. It is used as a food coloring and is a precursor to vitamin A.

Vitamin A precursor.

A highly porous, black, granular material used in the sugar refining process to decolorize raw sugar and make it pure white.

A staple food prepared from a dough of flour and water, usually sold pre-sliced in a bag. Commercial loaves often contain additional ingredients to improve flavor, softness, and shelf life.

A sucrose product that contains molasses, giving it a characteristic brown color, moist texture, and distinct flavor. It is commonly produced by adding molasses back to refined white sugar.

An emollient and skin-conditioning agent that makes cosmetics feel light, silky, and easy to spread.

A carboxylic acid with an unpleasant odor, used in trace amounts to create artificial butter and cheese flavors.

A pre-hormone produced in the liver, sometimes used in supplements for extremely fast Vitamin D elevation.

The fully active form of Vitamin D3 used in prescription medications.

A chelated form of calcium for better absorption.

A common mineral used as a white food coloring, an anti-caking agent, and a calcium supplement.

A white mineral salt used as a coloring agent and calcium supplement.

A common white mineral used as a food colorant and calcium supplement.

A calcium salt of guanylic acid used to enhance savory flavors.

A calcium salt of guanylic acid.

A calcium salt of inosinic acid, acting as a flavor enhancer.

A calcium salt of inosinic acid.

A mixture of calcium guanylate and calcium inosinate used to amplify savory flavors.

A mixture of calcium guanylate and inosinate.

A lubricant and anti-caking agent used in pharmaceuticals and food.

A salt of stearic acid and calcium, used as a lubricant and anti-caking agent in foods and cosmetics.

A dough conditioner.

A dough conditioner very similar to SSL, used to strengthen bread.

A dough conditioner.

A versatile food additive used as a dough conditioner to strengthen bread and make it softer.

A versatile food additive used as an emulsifier and dough strengthener in commercial baking.

An orange-pink pigment found in nature, but often used synthetically as a food dye or poultry feed additive.

A medium-chain fatty acid known for its antibacterial properties, used in supplements and cosmetics.

A silky, non-greasy liquid derived from mixing fatty acids with glycerin, used as an emollient and solvent in cosmetics.

A common enzyme that protects cells from oxidative damage by breaking down hydrogen peroxide into water and oxygen.

Lipids (fats) that make up over 50% of the skin's natural composition, crucial for maintaining the skin barrier and moisture.

A high-performance emulsifier used to stabilize oil-in-water emulsions in cosmetics.

An emulsifier and thickener.

A fatty alcohol used to thicken and stabilize cosmetics.

An ester used as a skin-conditioning agent.

A wax-like emollient.

A highly absorbable form of Vitamin D.

A lipid used alongside ceramides to repair the skin barrier.

An ester of cholesterol and macadamia nut oil.

An emulsifier and antioxidant synergistic used to prevent oils from separating and fats from going rancid.

An emulsifier used to prevent oils from separating and fats from going rancid.

Finely pulverized granulated sugar mixed with a small amount of an anti-caking agent, typically cornstarch. Its fine texture allows it to dissolve easily, making it ideal for icings and frostings.

A highly absorbable copper chelate.

A highly absorbable chelated form of copper.

An emulsifier primarily used in baking as a dough conditioner to strengthen gluten networks, increase loaf volume, and create a uniform crumb.

A potassium salt of guanylic acid.

A potassium salt of guanylic acid used as a flavor enhancer.

A potassium salt of inosinic acid.

A flavor enhancer derived from inosinic acid, used to boost umami.

A sodium salt of guanylic acid.

A flavor enhancer that provides a savory umami taste, often used in conjunction with MSG to multiply the flavor intensity.

A sodium salt of inosinic acid.

A high-potency flavor enhancer that works synergistically with MSG to create an intense savory (umami) profile.

A powerful flavor enhancer containing inosinate.

A sweet, syrupy liquid used as a humectant in foods and cosmetics.

A common emulsifier used in baked goods, ice cream, and margarine.

An emulsifier used to improve the texture of baked goods.

A fatty acid used as a binder in supplements and chewing gum.

A flavor enhancer commonly found in instant noodles and potato chips.

A dough conditioner used in commercial bread baking.

A protein that stimulates cell growth, widely used in anti-aging skincare.

An emulsifier.

A yellow to orange food color.

A synthetic ester used as a silicone alternative.

A gentle, non-constipating form of iron supplement.

A natural golden-yellow pigment found in buttercups.

A highly popular dietary supplement taken to relieve joint pain and prevent cartilage breakdown.

A powerful antioxidant naturally found in the body, used in supplements and skincare to brighten skin and support detoxification.

A sweet, syrupy, colorless liquid used to retain moisture in foods and cosmetics, preventing them from drying out.

A powerful humectant used to draw moisture to the skin.

A syrupy liquid used as a solvent and humectant in liquid medications.

A solvent used to extract herbal properties without using alcohol.

A food additive used as an emulsifier and to keep essential oils in suspension.

An organic molecule used as an emulsifier, thickening agent, and anti-staling agent in food. It is produced from glycerol and stearic acid to improve food texture and blend oil-and-water components.

A fat used as a lubricant and binder in the production of oral tablets and capsules.

An emollient and emulsifier used to soften the skin and hair.

A popular emulsifier used in natural and vegan cosmetics to create stable oil-in-water emulsions.

A 'self-emulsifying' version of glyceryl stearate that contains a small amount of sodium or potassium stearate.

An amino acid used as a sweet-tasting flavor enhancer.

The simplest amino acid, used in food as a flavor enhancer or as a supplement to support sleep and joint health.

A flavor enhancer used synergistically with MSG.

A flavor enhancer used to impart a savory, umami taste to foods, often working alongside MSG.

A type of iron that is more easily absorbed by the body than non-heme iron.

A highly popular moisture-retaining molecule used heavily in anti-aging skincare, serums, and joint supplements.

A flavor enhancer heavily associated with meat extracts.

An acid used extensively as a flavor enhancer to boost umami profiles in processed savory foods.

A type of oil where the fatty acids have been rearranged to change the melting point.

A mixture of glucose and fructose obtained by splitting sucrose. It helps baked goods retain moisture and prevents crystallization.

An emollient used to reduce the greasy feel of lotions.

A popular emollient used to reduce the greasy feel of heavy lotions and to help active ingredients penetrate the skin.

An emollient and thickening agent used in cosmetics.

An emollient and thickening agent.

A traditional Korean side dish of salted and fermented vegetables, most commonly napa cabbage and Korean radishes. It is seasoned with spices like gochugaru (chili powder), garlic, ginger, and scallions.

An amino acid used to boost nitric oxide and improve blood flow.

A dipeptide found in muscles and brain, used for its anti-aging properties.

An amino acid used primarily as a dough conditioner to speed up industrial baking and improve bread texture.

An amino acid used to improve the texture of commercial bread dough.

The most abundant amino acid in the body, heavily supplemented for gut health and muscle recovery.

An essential amino acid that plays a key role in muscle metabolism and immune function.

An essential branch-chain amino acid (BCAA) used by athletes to stimulate muscle protein synthesis.

An amino acid used as a flavor modifier and tableting lubricant.

Used for focus and stress reduction.

An amino acid popular in nootropic stacks and pre-workouts for its ability to improve focus and reduce stress.

One of the three essential branched-chain amino acids (BCAAs) that help provide energy to muscles and support the immune system.

An emulsifier used to improve the stability of whipped products.

An emulsifier used to improve the aeration and stability of whipped products and cakes.

One of the most common probiotic strains for gut health.

A surfactant and foam builder used in dish soaps.

A surfactant and emulsifier.

A highly effective emulsifier that prevents fats and waters from separating, crucial for the smooth texture of chocolate.

An enzyme that breaks down fats, commonly used in food production to develop sharp and tangy flavors, especially in cheese.

A carotenoid vitamin known as the 'eye vitamin', heavily used in supplements to prevent eye disease.

A yellow pigment and eye-health supplement.

Lycopene is a bright red carotenoid pigment naturally found in tomatoes and other red fruits. It is used as a food coloring and is also known for its antioxidant properties.

Magnesium bound to glycine for maximum absorption and minimal laxative effect.

A highly bioavailable form of magnesium bound to the amino acid glycine, prized for sleep support.

A magnesium salt of stearic acid used primarily as a lubricant in the production of tablets and capsules.

A salt containing magnesium and stearic acid, primarily used as a flow agent, lubricant, or anti-caking agent in the manufacturing of tablets, capsules, and powders.

The most common lubricant used in pharmaceutical tablets.

A chelated form of manganese.

A sweet syrup made from the boiled-down sap of maple trees, iconic in North American breakfasts.

A hormone that regulates the sleep-wake cycle. Heavily used as a sleep aid.

An emulsifier used in dough conditioning.

A Japanese rice cake made from mochigome, a short-grain glutinous rice. Daifuku is a specific type of mochi that is typically round and filled with a sweet paste, most commonly anko (red bean paste).

A chelated form of the trace mineral molybdenum.

A highly common emulsifier used to blend ingredients that normally separate, like oil and water, improving texture and shelf life.

A heavy base note used in perfumery to give fragrances depth, warmth, and long-lasting staying power.

A surfactant used for its excellent foaming properties.

A common saturated fatty acid used in soaps, cosmetics, and as a food flavoring agent.

A fatty alcohol used to stabilize cosmetics.

An ester used to give a rich, velvety feel to creams.

An emollient that gives a velvety feel to creams.

A synthetic wax used as an emollient.

A more soluble form of the amino acid L-tyrosine, used in nootropics.

A catch-all term for flavor compounds derived from natural sources, used to enhance the taste of processed foods.

A polycyclic antibacterial peptide used as a food preservative to extend shelf life.

An emollient used in many personal care products.

A naturally occurring fatty acid used in the food and cosmetic industries as an emulsifier and emollient.

A fatty alcohol used as a surfactant, emollient, and thickener in cosmetics.

A mixture of glycerides of partially oxidized stearic acids, used as a crystallization inhibitor in oils.

One of the most common saturated fatty acids, used as an emollient and emulsifier in cosmetics, and an additive in foods.

A common saturated fatty acid.

A highly effective moisturizer and wound healer, converted in the body into Vitamin B5. Used primarily in hair care and tattoo aftercare.

An emulsifier used to give skincare products a creamy texture.

A popular emulsifier used in cosmetics to give creams a soft, luxurious feel.

A cleansing agent and emulsifier in cosmetics.

A broad class of synthetic polymers used as thickeners, solvents, and moisture-carriers in cosmetics and medicine.

An emulsifier that helps create a stable sponge structure in cakes and prevents oil separation in fats.

An emulsifier that helps create stable structures in sponges and cakes.

An emulsifier used for water-in-oil formulations.

A high-performance plant-based emulsifier for stable creams.

An emulsifier and stabilizer used in food and cosmetics.

A surfactant and emulsifier used to dissolve essential oils into water-based products.

A surfactant and emulsifier used to dissolve essential oils into water-based products.

An emulsifier used to stabilize oils and waters.

A synthetic emulsifier that helps oil and water mix, heavily used in baked goods to increase volume and softness.

An emulsifier used in ice cream and baked goods.

A synthetic emulsifier used in vaccines and liquid medicines.

A very common synthetic emulsifier used to keep ice cream smooth and to dissolve essential oils into liquids.

An emulsifier and solubilizer used to blend oil and water-based ingredients, preventing separation in foods like ice cream and salad dressings.

An emulsifier commonly used in sunscreens to boost water resistance.

A mineral salt used as a food preservative and a common ingredient in sensitive toothpaste.

An emulsifier used primarily in cake mixes to help the batter rise and maintain a fine, airy texture.

An emulsifier used primarily in cake mixes and specialty food processing.

An emulsifier used in cake mixes.

A group of enzymes that break down proteins. They are widely used in food, laundry detergents, and medicine.

A common sweetener, also known as sucrose, derived from sugarcane or sugar beets. It has been processed to remove all molasses, resulting in fine white crystals.

A highly effective retinoid that acts faster than retinol but is gentler than prescription tretinoin.

The pure form of Vitamin A, hailed as the gold standard in anti-aging skincare for its ability to speed up cell turnover.

A highly popular anti-aging ingredient in skincare and an essential vitamin added to fortified foods.

A stable form of Vitamin A used in supplements and cosmetics.

A gentler derivative of Vitamin A (retinol), frequently used in anti-aging skincare and as a dietary supplement.

Riboflavin, also known as Vitamin B2, is a nutrient that functions as a yellow-orange food coloring. It is used for both fortification and coloration in a wide range of food products.

A highly absorbable form of selenium.

The salt form of hyaluronic acid, which has a smaller molecular weight, allowing it to penetrate deeper into the skin for intense hydration.

A very common surfactant and foaming agent, formulated to be gentler on the skin than SLS.

A surfactant occasionally used as a whipping agent in food.

Used in the pharmaceutical industry as a wetting agent to help drugs dissolve.

A powerful surfactant and foaming agent that creates the thick lather in many personal care and cleaning products.

A core ingredient in bar soaps made by reacting palm oil with sodium hydroxide (lye).

A naturally occurring humectant found in human skin, used in cosmetics to bind moisture to cells.

The sodium salt of stearic acid, most commonly known as the major component of traditional bar soaps.

A dough conditioner.

A dough conditioner.

An emulsifier used to improve the volume and softness of baked goods.

An emulsifier used to keep oil and water mixed in lotions.

An emulsifier used to keep oil and water mixed.

A synthetic emulsifier used in food and cosmetics to mix oil and water.

An emulsifier used in baking and cosmetics.

An emulsifier used to keep water and oil mixed, especially in baking and cosmetics.

An emulsifier used to keep oil and water mixed in foods.

A synthetic wax-like emulsifier used to keep oil and water mixed in foods and cosmetics.

An emulsifier often used to protect dry yeast cells.

An emulsifier often referred to as 'synthetic wax,' used to keep mixtures of oil and water from separating.

An emulsifier used to protect active dry yeast.

An emulsifier and soothing agent.

A synthetic emulsifier used in food formulations and topical ointments.

An emulsifier used to prevent fat bloom in chocolate.

An emulsifier and stabilizer used to prevent 'bloom' (white spots) in chocolate and to improve the texture of fats.

An emulsifier used in chocolate to prevent fat bloom.

A class of lipids that play an important role in the skin barrier.

A moisturizing ingredient used in cosmetics and some supplements.

A thickener and pearlizing agent.

A highly effective silicone replacement used in hair conditioners to detangle and smooth hair.

An emulsifier used in stick deodorants.

A synthetic polymer used as a surfactant and emulsifier in cosmetics.

An emulsifier often paired with Steareth-2.

A fatty acid used as a binding agent, thickener, and lubricant in supplements, cosmetics, and chewing gum.

A saturated fatty acid used as a lubricant in pill manufacturing.

A fatty acid used to thicken and stabilize creams.

A fatty alcohol used as an emollient and emulsifier.

An emulsifier used in baking.

An emulsifier and antioxidant synergist.

A wax used in cosmetics to soften skin.

A food additive used as an emulsifier and dough conditioner.

An emulsifier and dough strengthener used in the baking industry.

A dough strengthener used in baking.

An emulsifier made by reacting sugar with triglycerides.

The chemical name for table sugar. It is used universally as a sweetener and preservative.

An emulsifier and stabilizer made from sucrose (sugar) and fatty acids, used to improve texture and shelf life in foods like non-dairy creamers and candy.

An emulsifier made by joining sucrose (sugar) with fatty acids, used to stabilize oils and improve the texture of dairy alternatives.

An emulsifier used to stabilize oils in drinks.

A natural emulsifier made from sugar and palmitic acid.

An emulsifier consisting of sugar and stearic acid.

A low-calorie functional sweetener.

An emulsifier.

Also known as DATEM, this emulsifier is crucial in the baking industry for strengthening dough and increasing loaf volume.

Also known as DATEM, this emulsifier is crucial in the baking industry for dough strengthening.

A type of unsaturated fat that occurs in small amounts in nature but is widely produced industrially.

An enzyme used to bind proteins together, often called 'meat glue'.

Vegetable broth is a savory liquid made from simmering vegetables and aromatics in water. Commercial versions are sold as liquids, concentrates, cubes, or powders and are used as a base for soups, stews, and sauces.

An essential vitamin often added to foods to help with calcium absorption and bone health.

A common vitamin added to cereals, juices, and supplements.

An essential vitamin for bone health and heart health, often paired with Vitamin D3.

A specific form of Vitamin K2.

An alcoholic beverage made from fermented grapes. During production, a clarification process called 'fining' is often used to remove suspended particles.

A fermented food product made by adding bacterial cultures to milk, which thickens it and imparts a tangy flavor. It is consumed on its own or used as an ingredient in sauces, dips, and baked goods.

A yellow pigment used for eye health.

A highly bioavailable form of zinc bound to two glycine molecules.