Intense sweetener that supplies no kilojoules in diet foods.

A friendly bacteria Lactobacillus acidophilus used to treat intestinal problems and restore the balance of normal bacteria.

Food or food constituent known to produce an allergic reaction in susceptible people. The top eight most common allergens are cow’s milk, egg, crustaceans (crab, prawns, lobster), fish, peanut, soy and tree nuts.

Artificial sweetener that supplies no kilojoules. Code no 951.

Preservative that inhibits the growth of moulds in bread. Code no 282

Starch, sugars and some components of fibre. Found in plant foods (grains, vegetables, fruit, beans, sugars and honey).

Short term for carbohydrates which covers starch, sugars and some components of fibre.

Sensitivity to gluten protein of wheat, rye, barley and oats, causing the small intestine to be unable to absorb food. The disease runs in families.

Alternative name for the sugar glucose.

Mineral ions in solution eg sodium, potassium, calcium, magnesium, chloride, phosphates, sulphates, which control much of the body's biochemistry. Electrolyte balance can be disturbed through extreme fluid loss as in illness, diarrhoea, vomiting and heavy sweating.

Compounds such as lecithin (322), mono- and di- glycerides of fatty acids (471) and monostearates, which prevent oil and water mixtures from separating.

Red synthetic food colour (code no 127).

A simple sugar (or monosaccharide) found mostly in fruit and honey. It is a constituent of sucrose or table sugar.

Short for Glycaemic Index.Values range from 0 to 100 relative to glucose at 100.

A measure of the effect of a food on blood glucose levels.

Compounds that thicken and gel foods.

A derivative of the amino acid methionine and precursor of cysteine.

Maintains moistness and prevents foods drying out.

Low levels of glucose in the blood due to excess production (or overdose) of the sugar-controlling hormone insulin. Causes trembling, sweating, mental confusion and in people with diabetes can lead to coma.

A type of carbohydrate of the fructans group often added to foods as a prebiotic. It can also act as a fat substitute in water-based products creating a rich creamy mouth feel without the fat (eg. in low fat yoghurt).

Replaces the calorie. To obtain calories, divide kilojoules by 4.2 or 4.

An enzyme that splits the milk sugar lactose into its components glucose and galactose.

An antioxidant found in spinach and silverbeet.

A powerful antioxidant found in tomatoes linked to prostate cancer.

A flavour enhancer (621) used by some restaurants and in savoury foods like stock, soup and sauces.

A type of fat where the fatty acids have only one double bond (a ‘bend’ in the carbon chain) eg olive oil, macadamia nuts.

Monosodium glutamate

A type of polyunsaturated fat. Includes EPA, DHA and the plant form ALA.

Biologically-active substance found in plants (‘phyto’ means plant) which can function as an antioxidant and maintain health.

A preparation of live microbes which helps restore the balance of microbes in our intestine and can have a beneficial effect on diarrhoea,immunity, and cancer.

Natural sweetener derived from Stevia Rebaudiana, a plant common in Paraguay valued for its sweetening properties.

Yellow synthetic food colour (102).

An infusion of leaves, flowers, bark or spices in hot water.

Cobalamin. A B vitamin found in animal foods

A vitamin needed to form collagen, a cementing material. Required for wound healing, healthy gums,acts as an antioxidant and increases the body's absorption of iron from plant

Sugar alcohol (code no 967) used to sweeten diet foods.

A carotenoid and antioxidant which may protect against loss of vision.