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lang/zu/knowledge_panels/additives/en_e202_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e322_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e322i_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e330_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e407_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e412_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e415_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e440_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e450_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e471_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e500_world.html create mode 100644 lang/zu/knowledge_panels/additives/en_e500ii_world.html create mode 100644 lang/zu/knowledge_panels/ingredients/en_corn-syrup_world.html create mode 100644 lang/zu/knowledge_panels/ingredients/en_glucose-syrup_world.html diff --git a/lang/aa/knowledge_panels/additives/en_e202_world.html b/lang/aa/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/aa/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

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Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

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Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e322_world.html b/lang/af/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e322i_world.html b/lang/af/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e330_world.html b/lang/af/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e407_world.html b/lang/af/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e412_world.html b/lang/af/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e415_world.html b/lang/af/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e440_world.html b/lang/af/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e450_world.html b/lang/af/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e471_world.html b/lang/af/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e500_world.html b/lang/af/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/additives/en_e500ii_world.html b/lang/af/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/af/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/af/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/af/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/af/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/af/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/af/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/af/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ak/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ak/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ak/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ak/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ak/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ak/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/am/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/am/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/am/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/am/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/am/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/am/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e202_world.html b/lang/ar/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e322_world.html b/lang/ar/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e322i_world.html b/lang/ar/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e330_world.html b/lang/ar/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e407_world.html b/lang/ar/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e412_world.html b/lang/ar/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e415_world.html b/lang/ar/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e440_world.html b/lang/ar/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e450_world.html b/lang/ar/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e471_world.html b/lang/ar/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e500_world.html b/lang/ar/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/additives/en_e500ii_world.html b/lang/ar/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ar/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/ar/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ar/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ar/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ar/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ar/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ar/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/as/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/as/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/as/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/as/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/as/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/as/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e202_world.html b/lang/az/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e322_world.html b/lang/az/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e322i_world.html b/lang/az/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e330_world.html b/lang/az/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e407_world.html b/lang/az/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e412_world.html b/lang/az/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e415_world.html b/lang/az/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e440_world.html b/lang/az/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e450_world.html b/lang/az/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e471_world.html b/lang/az/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e500_world.html b/lang/az/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/additives/en_e500ii_world.html b/lang/az/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/az/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/az/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/az/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/az/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/az/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/az/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/az/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e202_world.html b/lang/be/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e322_world.html b/lang/be/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e322i_world.html b/lang/be/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e330_world.html b/lang/be/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e407_world.html b/lang/be/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e412_world.html b/lang/be/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e415_world.html b/lang/be/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e440_world.html b/lang/be/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e450_world.html b/lang/be/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e471_world.html b/lang/be/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e500_world.html b/lang/be/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/be/knowledge_panels/additives/en_e500ii_world.html b/lang/be/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/be/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e202_world.html b/lang/bg/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e322_world.html b/lang/bg/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e322i_world.html b/lang/bg/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e330_world.html b/lang/bg/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e407_world.html b/lang/bg/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e412_world.html b/lang/bg/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e415_world.html b/lang/bg/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e440_world.html b/lang/bg/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e450_world.html b/lang/bg/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e471_world.html b/lang/bg/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e500_world.html b/lang/bg/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/bg/knowledge_panels/additives/en_e500ii_world.html b/lang/bg/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/bg/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e202_world.html b/lang/bm/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e322_world.html b/lang/bm/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e322i_world.html b/lang/bm/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e330_world.html b/lang/bm/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e407_world.html b/lang/bm/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e412_world.html b/lang/bm/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e415_world.html b/lang/bm/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e440_world.html b/lang/bm/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e450_world.html b/lang/bm/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e471_world.html b/lang/bm/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e500_world.html b/lang/bm/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/additives/en_e500ii_world.html b/lang/bm/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/bm/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/bm/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/bm/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/bm/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bm/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/bm/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/bm/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e202_world.html b/lang/bn/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e322_world.html b/lang/bn/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e322i_world.html b/lang/bn/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e330_world.html b/lang/bn/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e407_world.html b/lang/bn/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e412_world.html b/lang/bn/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e415_world.html b/lang/bn/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e440_world.html b/lang/bn/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e450_world.html b/lang/bn/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e471_world.html b/lang/bn/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e500_world.html b/lang/bn/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/additives/en_e500ii_world.html b/lang/bn/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/bn/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/bn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/bn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/bn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bn/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/bn/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/bn/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bo/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/bo/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/bo/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bo/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/bo/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/bo/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/br/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/br/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/br/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/br/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/br/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/br/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bs/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/bs/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/bs/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/bs/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/bs/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/bs/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e202_world.html b/lang/ca/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e322_world.html b/lang/ca/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e322i_world.html b/lang/ca/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e330_world.html b/lang/ca/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e407_world.html b/lang/ca/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e412_world.html b/lang/ca/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e415_world.html b/lang/ca/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e440_world.html b/lang/ca/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e450_world.html b/lang/ca/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e471_world.html b/lang/ca/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e500_world.html b/lang/ca/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/ca/knowledge_panels/additives/en_e500ii_world.html b/lang/ca/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ca/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e202_world.html b/lang/ce/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e322_world.html b/lang/ce/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e322i_world.html b/lang/ce/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e330_world.html b/lang/ce/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e407_world.html b/lang/ce/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e412_world.html b/lang/ce/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e415_world.html b/lang/ce/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e440_world.html b/lang/ce/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e450_world.html b/lang/ce/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e471_world.html b/lang/ce/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e500_world.html b/lang/ce/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/additives/en_e500ii_world.html b/lang/ce/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ce/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/ce/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ce/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ce/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ce/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ce/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ce/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e202_world.html b/lang/co/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e322_world.html b/lang/co/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e322i_world.html b/lang/co/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e330_world.html b/lang/co/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e407_world.html b/lang/co/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e412_world.html b/lang/co/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e415_world.html b/lang/co/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e440_world.html b/lang/co/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e450_world.html b/lang/co/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e471_world.html b/lang/co/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e500_world.html b/lang/co/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/additives/en_e500ii_world.html b/lang/co/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/co/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

\ No newline at end of file diff --git a/lang/co/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/co/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/co/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/co/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/co/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/co/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/cs/knowledge_panels/additives/en_e202_world.html b/lang/cs/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..9ffc750b622b --- /dev/null +++ b/lang/cs/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

Sorban draselný (E202) je syntetický potravinářský konzervant běžně +používaný k prodloužení trvanlivosti různých potravinářských výrobků.

+

Působí tak, že brání růstu plísní, kvasinek a některých bakterií, čímž +zabraňuje kažení. Po přidání do potravin pomáhá udržovat jejich +čerstvost a kvalitu.

+

Některé studie ukázaly, že v kombinaci s dusitany má sorban draselný +genotoxickou aktivitu in vitro. Nicméně sorban draselný je obecně +uznáván jako bezpečný (GRAS) regulačními orgány.

\ No newline at end of file diff --git a/lang/cs/knowledge_panels/additives/en_e322_world.html b/lang/cs/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..a4f2cfabe50c --- /dev/null +++ b/lang/cs/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

Lecitiny jsou přírodní sloučeniny běžně používané v potravinářském průmyslu jako +emulgátory a stabilizátory.

+

Lecitiny extrahované ze zdrojů, jako jsou sójové boby a vejce, se skládají z +fosfolipidů, které zlepšují mísení oleje a vody a zajišťují hladké +textury v různých produktech, jako jsou čokolády, dresinky a pečivo.

+

Nepředstavují žádná známá zdravotní rizika.

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Lecitiny jsou přírodní sloučeniny běžně používané v potravinářském průmyslu jako +emulgátory a stabilizátory.

+

Lecitiny extrahované ze zdrojů, jako jsou sójové boby a vejce, se skládají z +fosfolipidů, které zlepšují mísení oleje a vody a zajišťují hladké +textury v různých produktech, jako jsou čokolády, dresinky a pečivo.

+

Nepředstavují žádná známá zdravotní rizika.

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Kyselina citronová je přírodní organická kyselina, která je obsažena v citrusových plodech, jako jsou citrony, pomeranče a limetky.

+

Je široce používána v potravinářském průmyslu jako zvýrazňovač chuti, okyselovadlo, a konzervační látka díky své kyselé a osvěžující chuti.

+

Kyselina citronová je bezpečná pro konzumaci, je-li používána s mírou a +je považována za obecně uznávanou jako bezpečnou (GRAS) potravinářskou přísadu regulačními orgány po celém světě.

\ No newline at end of file diff --git a/lang/cs/knowledge_panels/additives/en_e407_world.html b/lang/cs/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..ddb8165e7be9 --- /dev/null +++ b/lang/cs/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,12 @@ +

Karagenan (E407), získaný z červených mořských řas, je široce používán +v potravinářském průmyslu jako želírující, zahušťovací a stabilizační +činidlo, zejména v mléčných a masných výrobcích.

+

Může existovat v různých formách, z nichž každá dodává potravinám +odlišné texturní vlastnosti.

+

Nicméně jeho degradovaná forma, často označovaná jako poligeenan +vzbudila zdravotní obavy kvůli svým potenciálním zánětlivým +účinkům a kvůli své klasifikaci jako možný lidský karcinogen (skupina 2B) +udělené Mezinárodní agenturou pro výzkum rakoviny (IARC).

+

Nicméně potravinářský karagenan byl různými regulačními orgány +považován za bezpečný, pokud je konzumován v množstvích, +která se obvykle nacházejí v potravinách.

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Guma guar (E412) je přírodní potravinářská přídatná látka získaná z guarových bobů.

+

Tento bílý prášek bez zápachu je ceněn pro své pozoruhodné zahušťovací a +stabilizační vlastnosti, díky čemuž je běžnou složkou různých potravinářských +produktů, včetně omáček, dresinků a zmrzlin.

+

Při mírném používání je guarová guma považována za bezpečnou pro konzumaci, +bez známých nepříznivých zdravotních účinků.

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Xantanová guma (E415) je přírodní polysacharid odvozený z fermentovaných +cukrů, často používaný v potravinářském průmyslu jako zahušťovadlo a stabilizační činidlo.

+

Toto všestranné potravinářské aditivum zlepšuje texturu a zabraňuje oddělení složek v široké řadě produktů, včetně salátových dresinků, omáček a bezlepkového pečiva.

+

Považuje se za bezpečný pro konzumaci i při vysokém příjmu.

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Pektiny (E440) jsou přírodní sacharidy, které se vyskytují převážně v ovoci, +které působí jako želírující činidla v potravinářském průmyslu a vytvářejí +žádoucí rosolovitou texturu v džemech, želé a marmeládách.

+

Pektiny stabilizují a zahušťují různé potravinářské produkty, jako jsou +dezerty, cukrovinky a nápoje, čímž zajišťují jednotnou konzistenci a kvalitu.

+

Pektiny, uznávané různými zdravotnickými úřady jako bezpečné, +byly široce používány bez výrazných nepříznivých účinků, pokud +jsou konzumovány v typických dietních množstvích.

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Difosforečnany (E450) jsou potravinářské přísady, které se často používají +k úpravě textury výrobků, působí jako kypřící činidla při pečení a zabraňují +srážení konzervovaných potravin.

+

Tyto soli mohou stabilizovat šlehačku a nacházejí se také v práškových +výrobcích, aby si zachovaly své tekuté vlastnosti. Běžně se vyskytují v +pečivu, zpracovaném mase a nealkoholických nápojích.

+

Pocházejí z kyseliny fosforečné, jsou součástí našeho denního příjmu +fosforečnanů, který často překračuje doporučené hladiny kvůli převládání +fosforečnanů ve zpracovaných potravinách a nápojích.

+

Nadměrná konzumace fosforečnanů je spojena se zdravotními problémy, jako je +zhoršená funkce ledvin a oslabené zdraví kostí. Ačkoli jsou difosforečnany +obecně považovány za bezpečné, jsou-li konzumovány v rámci stanovených +přijatelných denních dávek, je nezbytné sledovat celkovou spotřebu fosforečnanů +pro udržení optimálního zdraví.

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Mono- a diglyceridy mastných kyselin (E471) jsou potravinářské přídatné látky +běžně používané jako emulgátory v různých zpracovaných potravinách.

+

Tyto sloučeniny sestávají z molekul glycerolu spojených s jedním nebo dvěma +řetězci mastných kyselin, které pomáhají stabilizovat a míchat složky vody a oleje. E471 zlepšuje texturu a trvanlivost produktů jako margarín, pečené zboží a zmrzlina, čímž zajišťuje hladkou a konzistentní strukturu.

+

Je obecně považován za bezpečný pro spotřebu v rámci stanovených regulačních limitů.

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Uhličitany sodné (E500) jsou sloučeniny běžně používané při přípravě potravin +jako kypřící činidla, která pomáhají kynout pečivu uvolněním oxidu uhličitého +při interakci s kyselinami.

+

Často se vyskytují v jedlé sodě, regulují pH potravin a zabraňují tomu, aby +se staly příliš kyselými nebo příliš zásaditými. V kulinářském světě mohou +uhličitany sodné také zlepšit texturu a strukturu potravin, jako jsou nudle, +úpravou lepkové sítě.

+

Uhličitany sodné, obecně uznávané jako bezpečné, jsou netoxické, jsou-li +konzumovány v typických množstvích vyskytujících se v potravinách.

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Hydrogenuhličitan sodný, také známý jako E500ii, je potravinářská +přísada běžně používaná jako kypřící činidlo.

+

Když se přidá do receptů, uvolňuje při vystavení teplu nebo kyselinám +plynný oxid uhličitý, což způsobuje kynutí těsta a má za následek +lehkou a nadýchanou strukturu pečiva.

+

Je obecně uznáván jako bezpečný (GRAS) regulačními orgány, pokud je +používán ve vhodných množstvích a nepředstavuje žádná významná +zdravotní rizika, pokud je konzumován v typických potravinářských aplikacích.

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Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

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Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

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Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

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Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

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Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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Kaliumsorbat (E202) ist ein synthetisches Lebensmittelkonservierungsmittel, das häufig verwendet wird, um die Haltbarkeit verschiedener Lebensmittelprodukte zu verlängern.

+

Es hemmt das Wachstum von Schimmelpilzen, Hefe und einigen Bakterien und verhindert so den Verderb. Wenn es Lebensmitteln zugesetzt wird, trägt es dazu bei, ihre Frische und Qualität zu erhalten.

+

Einige Studien haben gezeigt, dass Kaliumsorbat in Kombination mit Nitriten Sorbat in Kombination mit Nitriten in vitro genotoxisch wirkt. Allerdings ist Kaliumsorbat von den Aufsichtsbehörden allgemein als unbedenklich anerkannt (GRAS).

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Lecithine, die aus Quellen wie Sojabohnen und Eiern gewonnen werden, bestehen aus Phospholipiden, die die Vermischung von Öl und Wasser verbessern und für eine geschmeidige Textur in verschiedenen Produkten wie Schokolade, Dressings und Backwaren sorgen.

+

Sie stellen keine bekannten Gesundheitsrisiken dar.

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Lecithine, die aus Quellen wie Sojabohnen und Eiern gewonnen werden, bestehen aus Phospholipiden, die die Vermischung von Öl und Wasser verbessern und für eine geschmeidige Textur in verschiedenen Produkten wie Schokolade, Dressings und Backwaren sorgen.

+

Sie stellen keine bekannten Gesundheitsrisiken dar.

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Zitronensäure ist eine natürliche organische Säure, die in Zitrusfrüchten wie Zitronen, Orangen und Limetten vorkommt.

+

Aufgrund ihres herben und erfrischenden Geschmacks wird sie in der Lebensmittelindustrie häufig als Geschmacksverstärker, Säuerungsmittel und Konservierungsmittel verwendet.

+

Zitronensäure ist bei maßvollem Gebrauch für den Verzehr unbedenklich und wird von den Aufsichtsbehörden weltweit als allgemein anerkannter Lebensmittelzusatzstoff (GRAS) betrachtet.

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Carrageen (E407), das aus rotem Seetang gewonnen wird, ist in der Lebensmittelindustrie als Gelier-, Verdickungs- und Stabilisierungsmittel weit verbreitet, insbesondere in Milch- und Fleischprodukten.

+

Es kann in verschiedenen Formen vorkommen, die den Lebensmitteln jeweils unterschiedliche strukturelle Eigenschaften verleihen.

+

Seine abgebaute Form, die oft als Poligeenan bezeichnet wird, hat jedoch aufgrund seiner potenziellen entzündungsfördernden Wirkung und seiner Einstufung als mögliches Karzinogen für den Menschen (Gruppe 2B) durch die Internationale Agentur für Krebsforschung (IARC) gesundheitliche Bedenken aufgeworfen.

+

Dennoch wurde Carrageen in Lebensmittelqualität von verschiedenen Aufsichtsbehörden als unbedenklich eingestuft, wenn es in den in Lebensmitteln üblichen Mengen verzehrt wird.

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Guarkernmehl (E412) ist ein natürlicher Lebensmittelzusatzstoff, der aus der Guarbohne gewonnen wird.

+

Dieses weiße, geruchlose Pulver wird wegen seiner bemerkenswerten Verdickungs- und Stabilisierungseigenschaften geschätzt, was es zu einer häufigen Zutat in verschiedenen Lebensmitteln macht, darunter Soßen, Dressings und Eiscreme.

+

In Maßen verwendet, gilt Guarkernmehl als unbedenklich für den Verzehr, und es sind keine nachteiligen Auswirkungen auf die Gesundheit bekannt.

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Xanthangummi (E415) ist ein natürliches Polysaccharid, das aus fermentierten Zuckern, das in der Lebensmittelindustrie häufig als Verdickungs- und Stabilisierungsmittel verwendet wird.

+

Dieser vielseitige Lebensmittelzusatzstoff verbessert die Textur und verhindert die in einer Vielzahl von Produkten, darunter Salatdressings, Saucen Saucen und glutenfreie Backwaren.

+

Er gilt selbst bei hoher Zufuhr als unbedenklich für den Verzehr.

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Pektine (E440) sind natürliche Kohlenhydrate, die vor allem in Früchten vorkommen und in der Lebensmittelindustrie als Geliermittel fungieren, die in Konfitüren, Gelees und Marmeladen die erwünschte geleeartige Konsistenz erzeugen.

+

Pektine stabilisieren und verdicken verschiedene Lebensmittelprodukte wie Desserts, Süßwaren und Getränke und sorgen für eine einheitliche Konsistenz und Qualität.

+

Pektine werden von verschiedenen Gesundheitsbehörden als unbedenklich eingestuft und haben bei normalem Verzehr keine nennenswerten nachteiligen Auswirkungen.

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Diphosphate (E450) sind Lebensmittelzusatzstoffe, die häufig verwendet werden, um die Textur von Produkten zu verändern, beim Backen als Triebmittel zu fungieren und das Gerinnen von Konserven zu verhindern.

+

Diese Salze können Schlagsahne stabilisieren und sind auch in pulverförmigen Produkten enthalten, um deren Fließeigenschaften zu erhalten. Sie sind häufig in Backwaren, Wurstwaren und Erfrischungsgetränken enthalten.

+

Sie werden aus Phosphorsäure gewonnen und sind Teil unserer täglichen Phosphataufnahme, die aufgrund der weiten Verbreitung von Phosphaten in verarbeiteten Lebensmitteln und Getränken häufig die empfohlenen Werte übersteigt.

+

Ein übermäßiger Phosphatkonsum wird mit gesundheitlichen Problemen in Verbindung gebracht, wie z. B. einer beeinträchtigten Nierenfunktion und einer geschwächten Knochengesundheit. Obwohl Diphosphate im Allgemeinen als unbedenklich gelten, wenn sie innerhalb der festgelegten zulässigen Tagesdosis verzehrt werden, muss der Gesamtphosphatkonsum unbedingt überwacht werden, um eine optimale Gesundheit zu erhalten.

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Mono- und Diglyceride von Fettsäuren (E471) sind Lebensmittelzusatzstoffe, die häufig als Emulgatoren in verschiedenen verarbeiteten Lebensmitteln verwendet werden.

+

Diese Verbindungen bestehen aus Glycerinmolekülen, die mit einer oder zwei Fettsäureketten verbunden sind und zur Stabilisierung und Mischung von Zutaten auf Wasser- und Ölbasis beitragen. E471 verbessert die Textur und Haltbarkeit von Produkten wie Margarine, Backwaren und Eiscreme und sorgt für eine glatte und gleichmäßige Textur.

+

Es gilt allgemein als unbedenklich für den Verzehr innerhalb der festgelegten Grenzwerte.

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Natriumcarbonate (E500) sind Verbindungen, die bei der Lebensmittelzubereitung häufig als Treibmittel verwendet werden und Backwaren zum Aufgehen verhelfen, indem sie Kohlendioxid freisetzen, wenn sie mit Säuren reagieren.

+

Sie sind häufig in Backpulver enthalten und regulieren den pH-Wert von Lebensmitteln, damit sie nicht zu sauer oder zu alkalisch werden. In der kulinarischen Welt können Natriumcarbonate auch die Textur und Struktur von Lebensmitteln, wie z. B. Nudeln, verbessern, indem sie das Glutennetzwerk verändern.

+

Natriumcarbonate gelten allgemein als unbedenklich und sind nicht giftig, wenn sie in den üblichen Mengen in Lebensmitteln verzehrt werden.

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Natriumhydrogencarbonat, auch bekannt als E500ii, ist ein Lebensmittelzusatzstoff, der häufig als Backtriebmittel verwendet wird.

+

Wenn es Rezepten zugesetzt wird, setzt es bei Einwirkung von Hitze oder Säuren Kohlendioxidgas frei, wodurch der Teig aufgeht und die Backwaren eine leichte, fluffige Textur erhalten.

+

Es wird von den Aufsichtsbehörden allgemein als unbedenklich (GRAS) anerkannt, wenn es in angemessenen Mengen verwendet wird, und birgt keine nennenswerten Gesundheitsrisiken, wenn es in typischen Lebensmittelanwendungen konsumiert wird.

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Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

+

It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

+

Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

+

Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

+

They do not present any known health risks.

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Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

+

It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

+

Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

+

It can exist in various forms, each imparting distinct textural +properties to food.

+

However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

+

Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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Guar gum (E412) is a natural food additive derived from guar beans.

+

This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

+

When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

+

This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

+

It is considered safe for consumption even at high intake amounts.

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Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

+

Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

+

Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

+

These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

+

Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

+

Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

+

These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

+

It is generally considered safe for consumption within established +regulatory limits.

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Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

+

Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

+

Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

+

When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

+

It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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  • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
  • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
  • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
    • -
  • Concerns: -
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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e322_world.html b/lang/eo/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e322i_world.html b/lang/eo/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e330_world.html b/lang/eo/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e407_world.html b/lang/eo/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e412_world.html b/lang/eo/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e415_world.html b/lang/eo/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e440_world.html b/lang/eo/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e450_world.html b/lang/eo/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e500_world.html b/lang/eo/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/additives/en_e500ii_world.html b/lang/eo/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/eo/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/eo/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/eo/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/eo/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/eo/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/eo/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/eo/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e202_world.html b/lang/es/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..8272b94f940c --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,3 @@ +

    El sorbato de potasio (E 202) es un conservante alimentario sintético comúnmente utilizado para aumentar la vida útil de los productos alimenticios.

    +

    Este aditivo inhibe el crecimiento de mohos, levaduras y algunas bacterias, evitando el deterioro de los productos. Cuando se añade a los alimentos, ayuda a mantener su frescura y calidad.

    +

    Algunos estudios han demostrado que cuando se combina con nitritos, el sorbato de potasio tiene actividad genotóxica in vitro. Sin embargo, el sorbato de potasio es generalmente reconocido como seguro (GRAS) por las autoridades reguladoras.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e322_world.html b/lang/es/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e322i_world.html b/lang/es/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e330_world.html b/lang/es/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..50831b9a75f0 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,3 @@ +

    El ácido cítrico es un ácido orgánico natural que se encuentra en cítricos como limones, naranjas y limas.

    +

    Se utiliza ampliamente en la industria alimentaria como potenciador de sabor, acidulante y conservante debido a su sabor ácido y refrescante.

    +

    El ácido cítrico es seguro para el consumo cuando se utiliza con moderación y es considerado un aditivo alimentario generalmente reconocido como seguro (GRAS) por las agencias reguladoras de todo el mundo.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e407_world.html b/lang/es/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e412_world.html b/lang/es/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e415_world.html b/lang/es/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e440_world.html b/lang/es/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..673c49bd4460 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,3 @@ +

    Las pectinas (E440) son carbohidratos naturales, que se encuentran principalmente en frutas, que actúan como gelificantes en la industria alimentaria, creando la textura gelatinosa deseada en mermeladas, confituras y jaleas.

    +

    Las pectinas estabilizan y espesan diversos productos alimentarios, como postres, confitería y bebidas, garantizando una consistencia y calidad uniformes.

    +

    Reconocidas como seguras por diversas autoridades sanitarias, las pectinas se han usado ampliamente sin efectos adversos notables cuando se consumen en cantidades dietéticas típicas.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e450_world.html b/lang/es/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e471_world.html b/lang/es/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e500_world.html b/lang/es/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..2338f6ba802b --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,3 @@ +

    Los carbonatos sódicos (E500) son compuestos utilizados habitualmente en la preparación de alimentos como agentes gasificantes, que ayudan a que los productos horneados suban al liberar dióxido de carbono cuando interactúan con los ácidos.

    +

    A menudo se encuentran en el bicarbonato sódico y regulan el pH de los alimentos, evitando que se vuelvan demasiado ácidos o demasiado alcalinos. En el mundo culinario, los carbonatos sódicos también pueden mejorar la textura y la estructura de los alimentos, como los fideos, modificando la red de gluten.

    +

    Generalmente reconocidos como seguros, los carbonatos sódicos no son tóxicos cuando se consumen en las cantidades típicas que se encuentran en los alimentos.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/additives/en_e500ii_world.html b/lang/es/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/es/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/es/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/es/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/es/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/es/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/es/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/es/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e202_world.html b/lang/et/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e322_world.html b/lang/et/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e322i_world.html b/lang/et/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e330_world.html b/lang/et/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e407_world.html b/lang/et/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e412_world.html b/lang/et/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e415_world.html b/lang/et/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e440_world.html b/lang/et/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e450_world.html b/lang/et/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e471_world.html b/lang/et/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e500_world.html b/lang/et/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/additives/en_e500ii_world.html b/lang/et/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/et/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/et/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/et/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/et/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/et/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/et/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/et/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e202_world.html b/lang/eu/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e322_world.html b/lang/eu/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e322i_world.html b/lang/eu/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e330_world.html b/lang/eu/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e407_world.html b/lang/eu/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e412_world.html b/lang/eu/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e415_world.html b/lang/eu/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e440_world.html b/lang/eu/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e450_world.html b/lang/eu/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e471_world.html b/lang/eu/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e500_world.html b/lang/eu/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/eu/knowledge_panels/additives/en_e500ii_world.html b/lang/eu/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/eu/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e202_world.html b/lang/fa/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e322_world.html b/lang/fa/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e322i_world.html b/lang/fa/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e330_world.html b/lang/fa/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e407_world.html b/lang/fa/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e412_world.html b/lang/fa/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e415_world.html b/lang/fa/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e440_world.html b/lang/fa/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e450_world.html b/lang/fa/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e471_world.html b/lang/fa/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e500_world.html b/lang/fa/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/additives/en_e500ii_world.html b/lang/fa/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/fa/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/fa/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/fa/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/fa/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/fa/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/fa/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/fa/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/fi/knowledge_panels/additives/en_e202_world.html b/lang/fi/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..e481e737a81e --- /dev/null +++ b/lang/fi/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,6 @@ +

    Kaliumsorbaatti (E202) on synteettinen elintarvikkeiden säilöntäaine, jota käytetään yleisesti pidentämään erilaisten elintarvikkeiden säilyvyyttä.

    +

    Se toimii estämällä homeen, hiivan ja joidenkin bakteerien kasvua, +estäen pilaantumisen. Ruokiin lisättynä se auttaa säilyttämään niiden +tuoreuden ja laadun.

    +

    Jotkut tutkimukset ovat osoittaneet, että nitriittien kanssa yhdistettynä kalium +-sorbaatilla on genotoksista aktiivisuutta in vitro. Sääntelyviranomaiset tunnustavat kuitenkin kaliumsorbaatin yleisesti turvalliseksi (GRAS).

    \ No newline at end of file diff --git a/lang/fi/knowledge_panels/additives/en_e322_world.html b/lang/fi/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..94739a326a30 --- /dev/null +++ b/lang/fi/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,4 @@ +

    Lesitiinit ovat luonnollisia yhdisteitä, joita käytetään yleisesti elintarviketeollisuudessa +emulgointi- ja stabilointiaineina.

    +

    Uutetaan lähteistä, kuten soijapavuista ja munista, lesitiinit koostuvat fosfolipideistä, jotka tehostavat öljyn ja veden sekoittumista ja varmistavat tasaisen koostumuksen erilaisissa tuotteissa, kuten suklaissa, kastikkeissa ja leivonnaisissa.

    +

    Ne eivät aiheuta tunnettuja terveysriskejä.

    \ No newline at end of file diff --git a/lang/fi/knowledge_panels/additives/en_e322i_world.html b/lang/fi/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..94739a326a30 --- /dev/null +++ b/lang/fi/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,4 @@ +

    Lesitiinit ovat luonnollisia yhdisteitä, joita käytetään yleisesti elintarviketeollisuudessa +emulgointi- ja stabilointiaineina.

    +

    Uutetaan lähteistä, kuten soijapavuista ja munista, lesitiinit koostuvat fosfolipideistä, jotka tehostavat öljyn ja veden sekoittumista ja varmistavat tasaisen koostumuksen erilaisissa tuotteissa, kuten suklaissa, kastikkeissa ja leivonnaisissa.

    +

    Ne eivät aiheuta tunnettuja terveysriskejä.

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    Sitruunahappo on luonnollinen orgaaninen happo, jota löytyy sitrushedelmistä, kuten +sitruunoista, appelsiineista ja limetistä.

    +

    Sitä käytetään laajalti elintarviketeollisuudessa arominvahventeena, hapotusaineena, +ja säilöntäaineena sen hapokkaan ja virkistävän maun vuoksi.

    +

    Sitruunahappo on turvallista kulutukseen, kun sitä käytetään kohtuullisesti, ja maailmanlaajuisesti sääntelyviranomaiset luokittelevat sen yleisesti turvalliseksi (GRAS) lisäaineeksi.

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    Punaisesta merilevästä saatua karrageenia (E407) käytetään laajalti elintarviketeollisuudessa hyytelöimis-, sakeuttamis- ja stabilointiaineena, erityisesti +maito- ja lihatuotteissa.

    +

    Se voi esiintyä eri muodoissa, joista jokainen antaa elintarvikkeelle erilliset rakenteelliset ominaisuudet.

    +

    Kuitenkin sen huonontunut muoto, jota usein kutsutaan poligeeniksi, on aiheuttanut +terveysongelmia mahdollisten tulehduksellisten vaikutustensa sekä Kansainvälisen syöväntutkimuslaitoksen (IARC) mahdollisesti syöpää aiheuttava aine (ryhmä 2B) -luokituksen vuoksi

    +

    Siitä huolimatta useat sääntelyelimet ovat pitäneet elintarvikelaatuista karrageenia turvallisena, kun sitä kulutetaan tyypillisesti elintarvikkeissa.

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    Guarkumi (E412) on guarpavuista valmistettu luonnollinen elintarvikelisäaine.

    +

    Tätä valkoista, hajutonta jauhetta arvostetaan sen merkittävästä paksuuntumisesta ja +stabiloivista ominaisuuksista, tehden siitä yleisen ainesosan eri elintarvikkeissa, kuten kastikkeissa, salaatinkastikkeissa, ja jäätelöissä.

    +

    Kohtalaisessa käytössä guarkumia pidetään turvallisena kulutukselle. Sillä ei ole tunnettuja haitallisia terveysvaikutuksia.

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    Ksantaanikumi (E415) on luonnollinen polysakkaridi, joka on saatu käymisteitse valmistetuista sokereista. Sitä käytetään usein elintarviketeollisuudessa paksuntavana ja stabiloivana aineena.

    +

    Tämä monipuolinen elintarvikelisäaine parantaa koostumusta ja estää ainesosien +erottelun laajalla tuotevalikoimalla, mukaan lukien salaattikastikkeet, +kastikkeet ja gluteenittomat leivonnaiset.

    +

    Sitä pidetään turvallisena kulutukselle, jopa suuressa kulutuksessa.

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    Pektiinit (E440) ovat luonnollisia pääosin hedelmissä esiintyviä hiilihydraatteja, jotka toimivat hyytelöimisaineina elintarviketeollisuudessa ja luovat halutun hyytelömäisen koostumuksen hilloihin, hyyteloihin ja marmeladeihin.

    +

    Pektiinit stabiloivat ja sakeuttavat erilaisia elintarvikkeita, kuten jälkiruokia, makeisia ja juomia, varmistaen tasaisen koostumuksen ja laadun.

    +

    Useiden terveysviranomaisten turvalliseksi tunnustamina, niitä on käytetty laajalti ilman merkittäviä haittavaikutuksia, kun niitä kulutetaan tyypillisissä ruokavalion määrissä.

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    Difosfaatit (E450) ovat elintarvikelisäaineita, joita käytetään usein muokkaamaan tuotteiden rakennetta ja ne toimivat nostattajina leivonnassa ja estävät säilykkeiden hyytymistä.

    +

    Nämä suolat voivat stabiloida kermavaahtoa, ja niitä löytyy myös jauhemaisista tuotteista, joissa ne säilyttävät juoksevuusominaisuudet. Niitä on yleisesti leivonnaisissa, lihajalosteissa ja virvoitusjuomissa.

    +

    Forforihaposta johdettuna ne ovat osa päivittäistä fosfaatin saantiamme, joka usein ylittää suositellut tasot johtuen fosfaattien yleisyydestä jalostetuissa ruoissa ja juomissa.

    +

    Liiallinen fosfaatin kulutus liittyy terveysongelmiin, kuten heikentyneeseen munuaisten toimintaan ja heikentyneeseen luuston terveyteen. Vaikka difosfaatteja pidetään yleensä turvallisina, kun niitä kulutetaan vahvistettujen hyväksyttävien päivittäisten saannin rajoissa, on välttämätöntä seurata fosfaatin kokonaiskulutusta optimaalisen terveyden ylläpitämiseksi.

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    Rasvahappojen mono- ja diglyseridit (E471) ovat elintarvikelisäaineita, joita käytetään yleisesti emulgointiaineina erilaisissa jalostetuissa elintarvikkeissa.

    +

    Nämä yhdisteet koostuvat glyserolimolekyyleistä, jotka on liitetty yhteen tai kahteen +rasvahappoketjuun, jotka auttavat stabiloimaan ja sekoittamaan vesi- ja öljypohjaisia +ainesosia. E471 parantaa tuotteiden, kuten margariinin, leivonnaisten ja jäätelön, rakennetta ja säilyvyyttä varmistaen tasaisen ja yhtenäisen koostumuksen.

    +

    Sitä pidetään yleisesti turvallisena kulutukseen vahvistettujen säädösten rajoissa.

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    Natriumkarbonaatit (E500) ovat yhdisteitä, joita käytetään yleisesti ruoanvalmistuksessa +nostatusaineina, jotka auttavat leivonnaisia nousemaan vapauttamalla hiilidioksidia, kun ne ovat vuorovaikutuksessa happojen kanssa.

    +

    Niitä löytyy usein ruokasoodasta, ja ne säätelevät ruoan pH:ta estäen sitä muuttumasta liian happamaksi tai emäksiseksi. Kulinaarisessa maailmassa natrium-karbonaatit voivat myös parantaa elintarvikkeiden, kuten nuudeleiden, suutuntumaa ja rakennetta muokkaamalla gluteeniverkostoa.

    +

    Yleisesti tunnustettu turvallisiksi, natriumkarbonaatit ovat myrkyttömiä, kun +kulutetaan tyypillisissä elintarvikkeissa esiintyvissä määrissä.

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    Natriumvetykarbonaatti, joka tunnetaan myös nimellä E500ii, on elintarvikelisäaine, jota käytetään yleisesti nostatusaineena.

    +

    Resepteihin lisättynä se vapauttaa hiilidioksidikaasua joutuessaan alttiiksi lämmölle tai hapoille, mikä saa taikinan kohoamaan ja saa aikaan kevyen, pörröisen koostumuksen leivonnaisissa.

    +

    Sääntelyviranomaiset tunnustavat sen yleisesti turvalliseksi (GRAS), kun sitä käytetään asianmukaisissa määrissä, eikä se aiheuta merkittäviä terveysriskejä tyypillisiin elintarvikesovelluksiin käytettäessä.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Le sorbate de potassium (E202) est un conservateur alimentaire synthétique couramment utilisé +pour prolonger la durée de conservation de divers produits alimentaires.

    +

    Il agit en inhibant la croissance des moisissures, des levures et de certaines bactéries, +empêchant la détérioration. Lorsqu’il est ajouté aux aliments, il aide à maintenir leur +fraîcheur et qualité.

    +

    Certaines études ont montré que, lorsqu'il est associé aux nitrites, le +sorbate de potassium présente une activité génotoxique in vitro. Cependant, le sorbate de potassium est +généralement reconnu comme sûr par les agences sanitaires.

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    Les lécithines sont des composés naturels couramment utilisés dans l'industrie alimentaire comme +émulsifiants et stabilisants.

    +

    Extraites de sources telles que le soja et les œufs, les lécithines sont constituées de +phospholipides qui permettent un meilleur mélange entre huile et eau, assurant des textures plus onctueuses +dans divers produits comme les chocolats, les vinaigrettes et les produits de boulangerie.

    +

    Ils ne présentent aucun risque connu pour la santé.

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    Les lécithines sont des composés naturels couramment utilisés dans l'industrie alimentaire comme +émulsifiants et stabilisants.

    +

    Extraites de sources telles que le soja et les œufs, les lécithines sont constituées de +phospholipides qui permettent un meilleur mélange entre huile et eau, assurant des textures plus onctueuses +dans divers produits comme les chocolats, les vinaigrettes et les produits de boulangerie.

    +

    Ils ne présentent aucun risque connu pour la santé.

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    L'acide citrique est un acide organique naturel présent dans les agrumes tels que +les citrons, les oranges et les citrons verts.

    +

    Il est très utilisé dans l'industrie alimentaire comme exhausteur de goût, +acidifiant et conservateur en raison de son goût acidulé et rafraîchissant.

    +

    L'acide citrique peut être consommé sans danger lorsqu'il est utilisé avec modération et est +considéré comme un additif alimentaire généralement reconnu comme sûr par +les agences sanitaires du monde entier.

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    La carraghénane (E407), dérivée d'algues rouges, est largement utilisée dans l'industrie alimentaire +comme agent gélifiant, épaississant et stabilisant, notamment dans les produits laitiers et carnés +.

    +

    Il peut exister sous diverses formes, chacune conférant des +propriétés texturales distinctes aux aliments.

    +

    Cependant, sa forme dégradée, souvent appelée poligeenan, a soulevé +des problèmes de santé en raison de ses effets inflammatoires potentiels et de sa +classification comme possible humain cancérogène (Groupe 2B) par le +Centre international de recherche sur le cancer (CIRC).

    +

    Néanmoins, le carraghénane de qualité alimentaire a été jugé sûr par divers +organismes de réglementation lorsqu'il est consommé en quantités généralement présentes dans les aliments.

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    La gomme guar (E412) est un additif alimentaire naturel dérivé des graines de guar.

    +

    Cette poudre blanche et inodore est appréciée pour ses remarquables propriétés épaississantes et +stabilisantes, ce qui en fait un ingrédient courant dans divers +produits alimentaires, notamment les sauces, les vinaigrettes et les glaces.

    +

    Lorsqu'elle est utilisée avec modération, la gomme guar est considérée comme sans danger pour la consommation, +sans effets néfastes connus sur la santé.

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    La gomme xanthane (E415) est un polysaccharide naturel dérivé de sucres +fermentés, souvent utilisé dans l'industrie agroalimentaire comme agent épaississant et stabilisant +.

    +

    Cet additif alimentaire polyvalent améliore la texture et empêche la séparation des ingrédients +dans une large gamme de produits, notamment les vinaigrettes, les +les sauces et les produits de boulangerie sans gluten.

    +

    Il est considéré comme sans danger pour la consommation, même à des quantités élevées.

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    Les pectines (E440) sont des glucides naturels, présents principalement dans les fruits, +qui agissent comme agents gélifiants dans l'industrie alimentaire, créant la texture souhaitable +semblable à une gelée dans les confitures, gelées et marmelades.

    +

    Les pectines stabilisent et épaississent divers produits alimentaires, tels que les desserts, les +confiseries et les boissons, garantissant une consistance uniforme et une +qualité.

    +

    Reconnues comme sûres par diverses autorités sanitaires, les pectines ont été +largement utilisées sans effets indésirables notables lorsqu'elles sont consommées en quantités alimentaires typiques +.

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    Les diphosphates (E450) sont des additifs alimentaires souvent utilisés pour modifier la texture +des produits, agissant comme agents levants en pâtisserie et empêchant +la coagulation des aliments en conserve.

    +

    Ces sels peuvent stabiliser la crème fouettée et se retrouvent également dans les produits +en poudre pour conserver leurs propriétés d'écoulement. Ils sont couramment présents dans +les produits de boulangerie, les viandes transformées et les boissons gazeuses.

    +

    Dérivés de l'acide phosphorique, ils font partie de notre apport quotidien en phosphate +, qui dépasse souvent les niveaux recommandés en raison de la prévalence +des phosphates dans les aliments et boissons transformés. .

    +

    La consommation excessive de phosphate est liée à des problèmes de santé, tels que +une insuffisance rénale et une santé osseuse affaiblie. Bien que les diphosphates +soient généralement considérés comme sûrs lorsqu'ils sont consommés dans les limites des apports quotidiens acceptables établis +, il est impératif de surveiller la consommation globale de phosphate +pour maintenir une santé optimale.

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    Les mono- et diglycérides d'acides gras (E471), sont des additifs alimentaires +couramment utilisés comme émulsifiants dans divers aliments transformés.

    +

    Ces composés sont constitués de molécules de glycérol liées à une ou deux chaînes d'acides gras +, qui aident à stabiliser et à mélanger les ingrédients +à base d'eau et d'huile. Le E471 améliore la texture et la durée de conservation des produits +comme la margarine, les produits de boulangerie et la crème glacée, garantissant une texture lisse et +homogène.

    +

    Il est généralement considéré comme sûr pour la consommation dans les +limites réglementaires établies.

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    Les carbonates de sodium (E500) sont des composés couramment utilisés dans la préparation des aliments +comme agents levants, aidant les produits de boulangerie à lever en libérant du dioxyde de carbone +lorsqu'ils interagissent avec les acides.

    +

    Souvent présents dans le bicarbonate de soude, ils régulent le pH des aliments, les empêchant +de devenir trop acides ou trop alcalins. Dans le monde culinaire, les carbonates de sodium +peuvent également améliorer la texture et la structure des aliments, comme +les nouilles, en modifiant le réseau du gluten.

    +

    Généralement reconnus comme sûrs, les carbonates de sodium ne sont pas toxiques lorsqu'ils sont +consommés en quantités typiques trouvées dans les aliments.

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    Le carbonate acide de sodium, également connu sous le nom de E500ii, est un additif alimentaire +couramment utilisé comme agent levant.

    +

    Lorsqu'il est ajouté aux recettes, il libère du dioxyde de carbone lors de l'exposition à +de chaleur ou à des acides, provoquant la levée de la pâte et donnant une texture légère et moelleuse +aux produits de boulangerie.

    +

    Il est généralement reconnu comme sûr (GRAS) par les autorités réglementaires lorsqu'il est +utilisé en quantités appropriées et ne présente aucun risque significatif pour la santé lorsqu'il est +consommé dans des applications alimentaires typiques.

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  • Pourquoi on l'utilise : Empêche la cristallisation du sucre dans les bonbons, garde les produits de boulangerie moelleux et ajoute de la douceur.
  • Problèmes de santé : Hautement transformé, pauvre en nutriments et peut contribuer à la prise de poids et à d'autres problèmes de santé.
  • Synonymes : « sirop de glucose », « sirop de maïs » ou « glucose de confiserie » dans les listes d'ingrédients.
    • -
  • Problématiques : -
    • \ No newline at end of file diff --git a/lang/ga/knowledge_panels/additives/en_e202_world.html b/lang/ga/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ga/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/gl/knowledge_panels/additives/en_e471_world.html b/lang/gl/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/gl/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/gl/knowledge_panels/additives/en_e500_world.html b/lang/gl/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/gl/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/gu/knowledge_panels/additives/en_e322i_world.html b/lang/gu/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/gu/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/gu/knowledge_panels/additives/en_e440_world.html b/lang/gu/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/gu/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/gu/knowledge_panels/additives/en_e500_world.html b/lang/gu/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/gu/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    אשלגן סורבט (E202) הוא חומר משמר מלאכותי הנמצא בשימוש נרחב במוצרי מזון שונים כדי להאריך את חיי המדף שלהם.

    +

    פעולת החומר מעכבת התפתחות של עובש, שמרים וחיידקים מסוימים, ובכך מונע קלקול של המזון. כאשר מוסיפים אותו למזון, הוא עוזר לשמור על טריות המוצר ואיכותו.

    +

    מחקרים מסוימים הראו שכאשר החומר משתלב עם ניטריטים, עלולה להיות לו השפעה על החומר הגנטי במבחנה. עם זאת, רשויות הפיקוח על המזון (GRAS) מכירות באשלגן סורבט כחומר בטוח לשימוש.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    חומצת לימון היא חוצמה אורגנית טבעית שמצויה בפירות הדר כגון לימונים, תפוזים ואשכוליות.

    +

    נפוצה מאוד בתעשיית המזון כמחזקת טעמים, מחמיצה ומשמרת בזכות טעמה החד והמרענן.

    +

    חומצת לימון בטוחה לצריכה בשימוש מתון ובדרך כלל מזוהה כתוסף מזון בטוח (GRAS) על ידי סוכנויות רגולטוריות ברחבי העולם.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    גואר גאם (E412) הוא תוסף מזון טבעי שמופק מפולי גואר.

    +

    האבקה הלבנה, נטולת הריח הזאת ידועה בשל יכולות ההסמכה והייצוב המשובחים שלה, כל אלו הופכים אותה לרכיב נפוץ במגוון מוצרי מזון לרבות רטבים, מטבלים וגלידות.

    +

    בשימוש מתון, גואר גאם נחשב לבטוח לצריכה, ללא השפעות רפואיות שליליות.

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    קסנטן גאם (E415) הוא רב־סוכר טבעי שנוצר מסוכרים מותססים, לרוב נעשה בו שימוש בתעשיית המזון כמסמיך או מייצב.

    +

    תוסף המזון הרב־תכליתי הזה מעשיר את המרקם ומונע את הפרדת הרכיבים במגוון רחב של מוצרים לרבות רטבים לסלטים, מטבלים ומאפים נטולי גלוטן.

    +

    הוא נחשב בטוח לצריכה אפילו בכמויות גדולות.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/he/knowledge_panels/additives/en_e500ii_world.html b/lang/he/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/he/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/he/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/he/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/he/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/he/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/he/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/he/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e202_world.html b/lang/hi/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e322_world.html b/lang/hi/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e322i_world.html b/lang/hi/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e330_world.html b/lang/hi/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e407_world.html b/lang/hi/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e412_world.html b/lang/hi/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e415_world.html b/lang/hi/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e440_world.html b/lang/hi/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e450_world.html b/lang/hi/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e471_world.html b/lang/hi/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e500_world.html b/lang/hi/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/additives/en_e500ii_world.html b/lang/hi/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/hi/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/hi/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/hi/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/hi/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/hi/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/hi/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/hi/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e202_world.html b/lang/hr/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e322_world.html b/lang/hr/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e322i_world.html b/lang/hr/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e330_world.html b/lang/hr/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e407_world.html b/lang/hr/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e412_world.html b/lang/hr/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e415_world.html b/lang/hr/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e440_world.html b/lang/hr/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e450_world.html b/lang/hr/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e471_world.html b/lang/hr/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e500_world.html b/lang/hr/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/additives/en_e500ii_world.html b/lang/hr/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/hr/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/hr/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/hr/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/hr/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/hr/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/hr/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/hr/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e202_world.html b/lang/ht/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e322_world.html b/lang/ht/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e322i_world.html b/lang/ht/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e330_world.html b/lang/ht/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e407_world.html b/lang/ht/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e412_world.html b/lang/ht/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ht/knowledge_panels/additives/en_e415_world.html b/lang/ht/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ht/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    A kálium-szorbát (E202) egy szintetikus élelmiszer tartósítószer, amelyet általában különböző élelmiszerek eltarthatósági idejének meghosszabbítására használnak.

    +

    Úgy működik, hogy gátolja a penészgombák, élesztőgombák és egyes baktériumok növekedését, megakadályozva a romlást. Az élelmiszerekhez hozzáadva segít megőrizni azok frissességét és minőségét.

    +

    Egyes vizsgálatok kimutatták, hogy – laborkörülmények között – a kálium-szorbát nitritekkel vegyítve genotoxikus hatású. A szabályozó hatóságok azonban a kálium-szorbátot általánosan biztonságosnak (GRAS) ismerik el.

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    A lecitinek természetes vegyületek, amelyeket az élelmiszeriparban általában +emulgeálószerként és stabilizátorként használnak.

    +

    A szójababból és a tojásból kivont lecitinek +foszfolipidekből állnak, amelyek fokozzák az olaj és a víz keveredését, így biztosítva a sima +textúrát különböző termékekben, például csokoládékban, öntetekben és pékárukban.

    +

    Nincs ismert egészségügyi kockázatuk.

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    A lecitinek természetes vegyületek, amelyeket az élelmiszeriparban általában +emulgeálószerként és stabilizátorként használnak.

    +

    A szójababból és a tojásból kivont lecitinek +foszfolipidekből állnak, amelyek fokozzák az olaj és a víz keveredését, így biztosítva a sima +textúrát különböző termékekben, például csokoládékban, öntetekben és pékárukban.

    +

    Nincs ismert egészségügyi kockázatuk.

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    A citromsav egy természetes szerves sav, amely a citrusfélékben, például a citromban, narancsban és lime-ban található.

    +

    Az élelmiszeriparban széles körben használják ízfokozóként, savanyítószerként és tartósítószerként fanyar és frissítő íze miatt.

    +

    A citromsav mértékkel használva biztonságosan fogyasztható, és a szabályozó hatóságok világszerte általánosan biztonságosnak elismert élelmiszer-adalékanyagnak (GRAS) tekintik.

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    A vörös tengeri moszatból származó karragén (E407) széles körben használatos az élelmiszeriparban zselésítő, sűrítő és stabilizáló anyagként, különösen a tej- és húskészítményekben.

    +

    Különböző formái létezhetnek, amelyek mindegyike különböző állagot kölcsönöz az élelmiszereknek.

    +

    Mindazonáltal lebomlott formája, amelyet gyakran poligénnek neveznek, egészségügyileg aggályos, mivel lehetséges gyulladáskeltő hatása van, és a Nemzetközi Rákkutató Ügynökség (IARC) lehetséges emberi rákkeltő anyagnak (2B csoport) minősítette.

    +

    Azonban az élelmiszeripari minőségű karragént a különböző szabályozó szervek biztonságosnak ítélték, ha az élelmiszerekben jellemzően előforduló mennyiségben fogyasztják.

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    A guargumi (E412) a guarbabból kinyert természetes élelmiszeradalék.

    +

    Ezt a fehér, szagtalan port figyelemre méltó sűrítő és stabilizáló tulajdonságai miatt értékelik, így különféle élelmiszerek, többek között szószok, öntetek és jégkrémek gyakori összetevője.

    +

    Mértékkel használva a guargumit biztonságosnak tartják, nincs ismert káros hatása az egészségre.

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    A xantángumi (E415) egy erjesztett cukrokból kinyert természetes poliszacharid, amelyet az élelmiszeriparban gyakran használnak sűrítő és stabilizáló szerként.

    +

    Ez a sokoldalú élelmiszeradalék számos termék állagát javítja, és megakadályozza az összetevők szétválását. Tipikusan ilyenek a salátaöntetek, szószok és gluténmentes pékáruk.

    +

    Fogyasztása még nagy mennyiségben is biztonságosnak tekinthető.

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    A pektinek (E440) természetes szénhidrátok, amelyek főként gyümölcsökben találhatók, és az élelmiszeriparban zselésítő anyagként használják, hogy a lekvárok, zselék és dzsemek kívánatos zselés állagát létrehozzák.

    +

    A pektinek stabilizálják és sűrítik a különböző élelmiszeripari termékeket, például desszerteket, édességeket és italokat, biztosítva az egységes állagot és minőséget.

    +

    A különböző egészségügyi hatóságok által biztonságosnak elismert pektineket széles körben használják, a szokásos étrendi mennyiségben történő fogyasztás esetén említésre méltó káros hatások nélkül.

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    A difoszfátok (E450) olyan élelmiszer-adalékanyagok, amelyeket gyakran használnak a termékek állagának módosítására, sütéskor élesztőként működnek, és megakadályozzák a konzervek megdermedését.

    +

    Ezek a sók stabilizálhatják a tejszínhabot, és porított termékekben is megtalálhatók, hogy megőrizzék folyékonyságukat. Gyakran előfordulnak pékárukban, feldolgozott húsokban és üdítőitalokban.

    +

    A foszforsavból származnak, a feldolgozott élelmiszerekben és italokban előforduló foszfátok elterjedtsége miatt a napi foszfátbevitelünk részét képezik, amely gyakran meghaladja az ajánlott szinteket.

    +

    A túlzott foszfátfogyasztása olyan egészségügyi problémákhoz kapcsolódik, mint a veseműködés károsodása és a csontok károsodása. Bár a difoszfátok általában biztonságosnak tekinthetők, amennyiben a megállapított elfogadható napi bevitelen belül fogyasztják őket, az egészség megőrzése érdekében feltétlenül figyelemmel kell kísérni a teljes foszfátfogyasztást.

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    A zsírsavak mono- és digliceridjei (E471) olyan élelmiszeradalékok, amelyeket általában emulgeálószerként használnak különböző feldolgozott élelmiszerekben.

    +

    Ezek a vegyületek egy vagy két zsírsavlánchoz kapcsolódó glicerinmolekulákból állnak, amelyek segítenek a víz- és olajalapú összetevők stabilizálásában és vegyítésében. Az E471 javítja az olyan termékek állagát és eltarthatóságát, mint a margarin, a pékáruk és a fagylalt, biztosítva a sima és egyenletes textúrát.

    +

    Fogyasztás szempontjából általában biztonságosnak tekinthető, a megállapított szabályozási határértékeken belül.

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    A nátrium-karbonátok (E500), más néven mosószóda, olyan vegyületek, amelyeket az ételkészítés során gyakran használnak élesztőként, mivel a savakkal kölcsönhatásba lépve szén-dioxid felszabadításával segítik a sütőipari termékek kelesztését.

    +

    Gyakran megtalálhatóak a szódabikarbónában, és szabályozzák az élelmiszer pH-értékét, megakadályozva, hogy az túl savas vagy túl lúgos legyen. A konyhai világban a nátrium-karbonátok a gluténszerkezet módosításával javíthatják az élelmiszerek, például a tészták állagát és szerkezetét.

    +

    Az általánosan biztonságosnak elismert nátrium-karbonátok nem mérgezőek, ha az élelmiszerekben található tipikus mennyiségben fogyasztják őket.

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    A nátrium-hidrogén-karbonát (E500ii), más néven szódabikarbóna, egy olyan élelmiszeradalék, amelyet általában élesztőként használnak.

    +

    Ha receptekhez adják, hő vagy sav hatására szén-dioxid gázt bocsát ki, ami a tészta emelkedését és a pékáruk könnyű, pelyhes állagát eredményezi.

    +

    A szabályozó hatóságok általánosan biztonságosként (GRAS) ismerik el, ha megfelelő mennyiségben használják, és a tipikus élelmiszeripari mennyiségben fogyasztva nem jelent jelentős egészségügyi kockázatot.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/hy/knowledge_panels/additives/en_e450_world.html b/lang/hy/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/hy/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/hy/knowledge_panels/additives/en_e471_world.html b/lang/hy/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/hy/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/hy/knowledge_panels/additives/en_e500_world.html b/lang/hy/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/hy/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/hy/knowledge_panels/additives/en_e500ii_world.html b/lang/hy/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/hy/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/hy/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/hy/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/hy/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/hy/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/hy/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/hy/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e202_world.html b/lang/id/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e322_world.html b/lang/id/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e322i_world.html b/lang/id/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e330_world.html b/lang/id/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e407_world.html b/lang/id/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e412_world.html b/lang/id/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e415_world.html b/lang/id/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e440_world.html b/lang/id/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e450_world.html b/lang/id/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e471_world.html b/lang/id/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e500_world.html b/lang/id/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/additives/en_e500ii_world.html b/lang/id/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/id/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/id/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/id/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/id/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/id/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/id/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/id/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ii/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ii/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ii/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ii/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ii/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ii/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e202_world.html b/lang/is/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e322_world.html b/lang/is/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e322i_world.html b/lang/is/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e330_world.html b/lang/is/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e407_world.html b/lang/is/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e412_world.html b/lang/is/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e415_world.html b/lang/is/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e440_world.html b/lang/is/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e450_world.html b/lang/is/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e471_world.html b/lang/is/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e500_world.html b/lang/is/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/additives/en_e500ii_world.html b/lang/is/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/is/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/is/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/is/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/is/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/is/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/is/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/is/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/it/knowledge_panels/additives/en_e202_world.html b/lang/it/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..9d952cab69bf --- /dev/null +++ b/lang/it/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,3 @@ +

    Il sorbato di potassio (E202) è un conservante alimentare sintetico comunemente usato per prolungare la durata di conservazione di vari prodotti alimentari.

    +

    Funziona inibendo la crescita di muffe, lieviti e alcuni batteri, prevenendo così il deterioramento. Quando aggiunto agli alimenti, aiuta a mantenere la loro freschezza e qualità.

    +

    Alcuni studi hanno dimostrato che, in combinazione con i nitriti, il sorbato di potassio ha attività genotossica in vitro. Tuttavia, il sorbato di potassio è generalmente riconosciuto come sicuro (GRAS) dalle autorità di regolamentazione.

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    Le lecitine sono dei composti naturali comunemente utilizzati nell'industria alimentare come emulsionanti e stabilizzanti.

    +

    Estratte da fonti come la soia e le uova, le lecitine sono composte da fosfolipidi che che migliorano la miscelazione di olio e acqua, garantendo texture lisce in vari prodotti come cioccolato, condimenti e prodotti da forno.

    +

    Non presentano alcun rischio noto per la salute.

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    Le lecitine sono dei composti naturali comunemente utilizzati nell'industria alimentare come emulsionanti e stabilizzanti.

    +

    Estratte da fonti come la soia e le uova, le lecitine sono composte da fosfolipidi che che migliorano la miscelazione di olio e acqua, garantendo texture lisce in vari prodotti come cioccolato, condimenti e prodotti da forno.

    +

    Non presentano alcun rischio noto per la salute.

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    L'acido citrico è un acido organico naturale presente negli agrumi come limoni, arance e lime.

    +

    È ampiamente utilizzato nell'industria alimentare come esaltatore di sapori, acidificante e conservante grazie al suo gusto aspro e rinfrescante.

    +

    L'acido citrico è sicuro per il consumo se usato con moderazione ed è considerato un additivo alimentare generalmente riconosciuto come sicuro (GRAS) dalle agenzie di regolamentazione di tutto il mondo.

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    La carragenina (E407), derivata dalle alghe rosse, è ampiamente utilizzata nell'industria alimentare come agente gelificante, addensante e stabilizzante, in particolare nei prodotti lattiero-caseari e nella carne.

    +

    Esiste in varie forme, ciascuna delle quali conferisce una struttura distinta agli alimenti.

    +

    Tuttavia, la sua forma degradata, spesso denominata poligenano, ** ha suscitato +preoccupazione per la salute a causa dei suoi potenziali effetti infiammatori e della sua +classificazione come possibile cancerogeno per l'uomo (gruppo 2B)** da parte dell' Agenzia internazionale per la ricerca sul cancro (IARC).

    +

    Nonostante ciò, la carragenina di qualità alimentare è stata valutata come sicura da varie autorità di regolamentazione quando consumata in quantità tipicamente presenti negli alimenti.

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    La gomma di guar (E412) è un additivo alimentare naturale derivato dai semi di guar.

    +

    Questa polvere bianca e inodore è apprezzata per le sue straordinarie proprietà addensanti e stabilizzanti, rendendola un ingrediente comune in vari prodotti alimentari, tra cui salse, condimenti e gelati.

    +

    Se usata con moderazione, la gomma di guar è considerata sicura per il consumo, senza noti effetti collaterali per la salute.

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    La gomma di xantano (E415) è un polisaccaride naturale derivato da zuccheri fermentati, spesso usato nell'industria alimentare come agente addensante e stabilizzante.

    +

    Questo versatile additivo alimentare migliora la consistenza e previene la separazione degli ingredienti in un'ampia gamma di prodotti, inclusi condimenti per insalate, salse, e prodotti da forno senza glutine.

    +

    È considerato sicuro per il consumo anche a dosi elevate.

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    Le pectine (E440) sono carboidrati naturali, prevalentemente presenti nella frutta, che agiscono come agente gelificante nell'industria alimentare, creando la desiderabile consistenza gelatinosa in marmellate, gelatine e confettura.

    +

    Le pectine stabilizzano e addensano diversi prodotti alimentari, come dolci, confetture e bevande, assicurando una consistenza e qualità uniformi.

    +

    Riconosciute come sicure da varie autorità sanitarie, le pectine sono state ampiamente utilizzate senza effetti collaterali degni di nota quando consumate in quantità tipiche della dieta.

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    I difosfati (E450) sono additivi alimentari spesso utilizzati per modificare la consistenza dei prodotti, agendo come agenti lievitanti nella cottura e prevenendo la coagulazione degli alimenti in scatola.

    +

    Questi sali possono stabilizzare la panna montata e si trovano anche nei prodotti in polvere per mantenerne le proprietà di viscosità. Sono comunemente presenti in prodotti da forno, carni lavorate e bevande analcoliche.

    +

    Derivati dall'acido fosforico, fanno parte del nostro apporto giornaliero di fosfati, che spesso supera i livelli raccomandati a causa della prevalenza dei fosfati negli alimenti e nelle bevande processate.

    +

    Problemi di salute sono legati ad un eccessivo consumo di fosfati, come la "compromissione della funzione renale" e "l'indebolimento della salute ossea". Sebbene i difosfati siano generalmente considerati sicuri quando consumati entro i limiti accettabili stabiliti di assunzione giornaliera, è fondamentale monitorare il consumo complessivo di fosfati per mantenere una salute ottimale.

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    I monogliceridi e digliceridi degli acidi grassi (E471) sono additivi alimentari comunemente usati come emulsionanti in vari alimenti processati.

    +

    Questi composti sono costituiti da molecole di glicerolo legate a uno o due catene di acidi grassi, che aiutano a stabilizzare e miscelare ingredienti a base di acqua e olio. L' E471 migliora la consistenza e la durata di conservazione in prodotti come la margarina, prodotti da forno e gelato, garantendo una consistenza liscia e uniforme.

    +

    Sono generalmente considerati sicuri per il consumo entro i limiti normativi stabiliti.

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    I carbonati di sodio (E500) sono composti comunemente usati nella preparazione alimentare come agenti lievitanti, aiutando i prodotti da forno a lievitare rilasciando anidride carbonica quando interagiscono con gli acidi.

    +

    Spesso presenti nel bicarbonato di sodio, regolano il pH del cibo, impedendogli di diventare troppo acido o troppo alcalino. Nel mondo culinario, i carbonati di sodio possono anche migliorare la consistenza e la struttura degli alimenti, come i noodles, modificando la rete del glutine.

    +

    Generalmente riconosciuti come sicuri, i carbonati di sodio non sono tossici quando consumati nelle quantità tipiche presenti negli alimenti.

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    Il bicarbonato di sodio, noto anche come E500ii, è un additivo alimentare comunemente usato come agente lievitante.

    +

    Quando aggiunto alle ricette, rilascia anidride carbonica a contatto con il calore o gli acidi, facendo lievitare l'impasto e conferendo una consistenza leggera e soffice ai prodotti da forno.

    +

    È generalmente riconosciuto come sicuro (GRAS) dalle autorità di regolamentazione quando utilizzato in quantità appropriate e non presenta rischi significativi per la salute quando consumato nelle tipiche applicazioni alimentari.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e407_world.html b/lang/ka/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e412_world.html b/lang/ka/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e415_world.html b/lang/ka/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e440_world.html b/lang/ka/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e450_world.html b/lang/ka/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e471_world.html b/lang/ka/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e500_world.html b/lang/ka/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/additives/en_e500ii_world.html b/lang/ka/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ka/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ka/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ka/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ka/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ka/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ka/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ka/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e202_world.html b/lang/kk/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e322_world.html b/lang/kk/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e322i_world.html b/lang/kk/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e330_world.html b/lang/kk/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e407_world.html b/lang/kk/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e412_world.html b/lang/kk/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e415_world.html b/lang/kk/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e440_world.html b/lang/kk/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e450_world.html b/lang/kk/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e471_world.html b/lang/kk/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e500_world.html b/lang/kk/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/additives/en_e500ii_world.html b/lang/kk/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/kk/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/kk/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/kk/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/kk/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/kk/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/kk/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/kk/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e202_world.html b/lang/km/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e322_world.html b/lang/km/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e322i_world.html b/lang/km/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e330_world.html b/lang/km/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e407_world.html b/lang/km/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e412_world.html b/lang/km/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e415_world.html b/lang/km/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e440_world.html b/lang/km/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e450_world.html b/lang/km/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e471_world.html b/lang/km/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e500_world.html b/lang/km/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/additives/en_e500ii_world.html b/lang/km/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/km/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/km/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/km/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/km/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/km/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/km/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/km/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/kn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/kn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/kn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/kn/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/kn/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/kn/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e202_world.html b/lang/ko/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e322_world.html b/lang/ko/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e322i_world.html b/lang/ko/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e330_world.html b/lang/ko/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e407_world.html b/lang/ko/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e412_world.html b/lang/ko/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e415_world.html b/lang/ko/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e440_world.html b/lang/ko/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e450_world.html b/lang/ko/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e471_world.html b/lang/ko/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e500_world.html b/lang/ko/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/additives/en_e500ii_world.html b/lang/ko/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ko/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ko/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ko/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ko/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ko/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ko/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ko/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/kw/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/kw/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/kw/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/kw/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/kw/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/kw/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e202_world.html b/lang/ky/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e322_world.html b/lang/ky/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e322i_world.html b/lang/ky/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e330_world.html b/lang/ky/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e407_world.html b/lang/ky/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e412_world.html b/lang/ky/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e415_world.html b/lang/ky/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e440_world.html b/lang/ky/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e450_world.html b/lang/ky/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e471_world.html b/lang/ky/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e500_world.html b/lang/ky/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/additives/en_e500ii_world.html b/lang/ky/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ky/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ky/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ky/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ky/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ky/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ky/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ky/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/la/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/la/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/la/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/la/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/la/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/la/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lb/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/lb/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/lb/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lb/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/lb/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/lb/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lo/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/lo/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/lo/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lo/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/lo/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/lo/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e202_world.html b/lang/lt/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e322_world.html b/lang/lt/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e322i_world.html b/lang/lt/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e330_world.html b/lang/lt/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e407_world.html b/lang/lt/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e412_world.html b/lang/lt/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e415_world.html b/lang/lt/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e440_world.html b/lang/lt/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e450_world.html b/lang/lt/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e471_world.html b/lang/lt/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e500_world.html b/lang/lt/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/additives/en_e500ii_world.html b/lang/lt/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/lt/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/lt/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/lt/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/lt/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lt/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/lt/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/lt/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e202_world.html b/lang/lv/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e322_world.html b/lang/lv/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e322i_world.html b/lang/lv/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e330_world.html b/lang/lv/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e407_world.html b/lang/lv/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e412_world.html b/lang/lv/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e415_world.html b/lang/lv/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e440_world.html b/lang/lv/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e450_world.html b/lang/lv/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e471_world.html b/lang/lv/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e500_world.html b/lang/lv/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/additives/en_e500ii_world.html b/lang/lv/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/lv/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/lv/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/lv/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/lv/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/lv/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/lv/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/lv/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mg/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/mg/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/mg/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mg/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/mg/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/mg/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e202_world.html b/lang/mi/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e322_world.html b/lang/mi/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e322i_world.html b/lang/mi/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e330_world.html b/lang/mi/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e407_world.html b/lang/mi/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e412_world.html b/lang/mi/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e415_world.html b/lang/mi/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e440_world.html b/lang/mi/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e450_world.html b/lang/mi/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e471_world.html b/lang/mi/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e500_world.html b/lang/mi/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/additives/en_e500ii_world.html b/lang/mi/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/mi/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/mi/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/mi/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/mi/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mi/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/mi/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/mi/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e202_world.html b/lang/ml/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e322_world.html b/lang/ml/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e322i_world.html b/lang/ml/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e330_world.html b/lang/ml/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e407_world.html b/lang/ml/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e412_world.html b/lang/ml/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e415_world.html b/lang/ml/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e440_world.html b/lang/ml/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e450_world.html b/lang/ml/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e471_world.html b/lang/ml/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e500_world.html b/lang/ml/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/additives/en_e500ii_world.html b/lang/ml/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ml/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ml/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ml/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ml/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ml/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ml/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ml/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e202_world.html b/lang/mn/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e322_world.html b/lang/mn/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e322i_world.html b/lang/mn/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e330_world.html b/lang/mn/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e407_world.html b/lang/mn/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e412_world.html b/lang/mn/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e415_world.html b/lang/mn/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e440_world.html b/lang/mn/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e450_world.html b/lang/mn/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e471_world.html b/lang/mn/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e500_world.html b/lang/mn/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/additives/en_e500ii_world.html b/lang/mn/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/mn/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/mn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/mn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/mn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mn/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/mn/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/mn/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e202_world.html b/lang/mr/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e322_world.html b/lang/mr/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e322i_world.html b/lang/mr/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e330_world.html b/lang/mr/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e407_world.html b/lang/mr/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e412_world.html b/lang/mr/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e415_world.html b/lang/mr/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e440_world.html b/lang/mr/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e450_world.html b/lang/mr/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e471_world.html b/lang/mr/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e500_world.html b/lang/mr/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/additives/en_e500ii_world.html b/lang/mr/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/mr/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/mr/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/mr/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/mr/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mr/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/mr/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/mr/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e202_world.html b/lang/ms/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e322_world.html b/lang/ms/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e322i_world.html b/lang/ms/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e330_world.html b/lang/ms/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e407_world.html b/lang/ms/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e412_world.html b/lang/ms/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e415_world.html b/lang/ms/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e440_world.html b/lang/ms/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e450_world.html b/lang/ms/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e471_world.html b/lang/ms/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e500_world.html b/lang/ms/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/additives/en_e500ii_world.html b/lang/ms/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ms/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ms/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ms/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ms/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ms/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ms/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ms/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e202_world.html b/lang/mt/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e322_world.html b/lang/mt/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e322i_world.html b/lang/mt/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e330_world.html b/lang/mt/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e407_world.html b/lang/mt/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e412_world.html b/lang/mt/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e415_world.html b/lang/mt/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e440_world.html b/lang/mt/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e450_world.html b/lang/mt/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e471_world.html b/lang/mt/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e500_world.html b/lang/mt/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/mt/knowledge_panels/additives/en_e500ii_world.html b/lang/mt/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/mt/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Kaliumsorbaat (E202) is een synthetisch conserveermiddel dat veel wordt gebruikt +om de houdbaarheid van verschillende voedingsmiddelen te verlengen.

    +

    Het werkt door de groei van schimmels, gisten en sommige bacteriën te remmen en daarmee bederf te voorkomen. Toegevoegd aan voedingsmiddelen, helpt het de versheid en kwaliteit the behouden.

    +

    Sommige onderzoeken toonden aan dat kaliumsorbaat in combinatie met nitrieten in in-vitro onderzoeken genotoxische effecten heeft. Kaliumsorbaat wordt echter algemeen als veilig erkend (GRAS Generally Regarded As Safe) door de regelgevende instanties.

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    Lecithinen zijn natuurlijke verbindingen die vaak in de voedingsindustrie worden gebruikt als +emulgatoren en stabilisatoren.

    +

    Lecithinen worden gewonnen uit bronnen als sojabonen en eieren en bestaan uit +fosfolipiden die de vermenging van olie en water verbeteren, waardoor een gladde +textuur in verschillende producten zoals chocolade, dressings en gebak wordt gegarandeerd.

    +

    Ze brengen geen bekende gezondheidsrisico's met zich mee.

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    Lecithinen zijn natuurlijke verbindingen die vaak in de voedingsindustrie worden gebruikt als +emulgatoren en stabilisatoren.

    +

    Lecithinen worden gewonnen uit bronnen als sojabonen en eieren en bestaan uit +fosfolipiden die de vermenging van olie en water verbeteren, waardoor een gladde +textuur in verschillende producten zoals chocolade, dressings en gebak wordt gegarandeerd.

    +

    Ze brengen geen bekende gezondheidsrisico's met zich mee.

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    Citroenzuur is een natuurlijk, organisch zuur dat voorkomt in citrusvruchten zoals +citroenen, sinaasappels en limoenen.

    +

    Het wordt op grote schaal gebruikt in de voedingsmiddelenindustrie als een smaakverbeteraar, zuurteregelaar en conserveermiddel door zijn zure en verfrissende smaak.

    +

    Citroenzuur is veilig voor consumptie wanneer het met mate wordt gebruikt en wordt +algemeen beschouwd als veilig (GRAS - Generally Recognized As Safe) voor gebruik als voedingsadditief door regelgevende instanties over de hele wereld.

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    Carrageen (E407), afkomstig uit rood zeewier, wordt veel gebruikt in de voedingsindustrie als geleer-, verdikkings- en stabilisatiemiddel, met name in +zuivel- en vleesproducten.

    +

    Het kan in verschillende vormen voorkomen, die elk verschillende texturale +eigenschappen aan voedsel geven.

    +

    De afgebroken vorm, vaak poligeen genoemd, heeft echter geleid +tot bezorgdheid over de gezondheid vanwege de mogelijke ontstekingseffecten en de classificatie als mogelijk kankerverwekkend voor de mens (groep 2B) door het Internationaal Agentschap voor Kankeronderzoek (IARC).

    +

    Desondanks is carrageen van voedselkwaliteit veilig bevonden door verschillende regelgevende instanties wanneer het wordt geconsumeerd in hoeveelheden die gewoonlijk worden gebruikt in voedingsmiddelen.

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    Guargom (E412) is een natuurlijk voedingsadditief afgeleid van guarbonen.

    +

    Dit witte, geurloze poeder wordt gewaardeerd om zijn opmerkelijke verdikkende en +stabiliserende eigenschappen, waardoor het een veelgebruikt ingrediënt is in diverse +voedingsmiddelen, waaronder sauzen, dressings en ijsjes.

    +

    Bij gematigd gebruik wordt guargom als veilig voor consumptie beschouwd, +zonder bekende nadelige gevolgen voor de gezondheid.

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    Xanthaangom (E415) is een natuurlijk polysacharide afgeleid van gefermenteerde +suikers en wordt in de voedingsindustrie vaak gebruikt als verdikkings- en stabiliserend +middel.

    +

    Dit veelzijdige voedingsadditief verbetert de textuur en voorkomt +scheiding van ingrediënten in een breed scala aan producten, waaronder saladedressings, +sauzen en glutenvrije bakproducten.

    +

    Het wordt als veilig voor consumptie beschouwd, zelfs bij hoge innamehoeveelheden.

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    Pectines (E440) zijn natuurlijke koolhydraten die voornamelijk in fruit voorkomen, +en die fungeren als geleermiddel in de voedingsindustrie, waardoor de gewenste +geleiachtige textuur ontstaat in jam, gelei en marmelade.

    +

    Pectines stabiliseren en verdikken verschillende voedingsmiddelen, zoals desserts, zoetwaren en dranken, en zorgen voor consistentie en kwaliteit.

    +

    Pectines worden als veilig beschouwd door verschillende gezondheidsautoriteiten en worden op grote schaal gebruikt zonder noemenswaardige nadelige effecten wanneer ze worden geconsumeerd in normale voedingshoeveelheden.

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    Difosfaten (E450) zijn voedseladditieven die vaak worden gebruikt om de textuur van producten te wijzigen, als rijsmiddel bij het bakken en om het stollen van ingeblikt voedsel te voorkomen.

    +

    Deze zouten kunnen slagroom verstevigen en worden ook aangetroffen in poedervormige producten om hun vloei-eigenschappen te behouden. Ze zijn vaak aanwezig in gebakken producten, vleeswaren en frisdranken.

    +

    Gewonnen uit fosforzuur, maken ze deel uit van onze dagelijkse fosforinname, die vaak de aanbevolen niveaus oveschrijdt vanwege de prevalentie van fosfor, ook wel bekend als fosfaat, in bewerkte voedingsmiddelen en dranken.

    +

    Overmatige fosforconsumptie wordt in verband gebracht met gezondheidsproblemen, zoals +een verminderde nierfunctie en een verzwakte botgezondheid. Hoewel difosfaten over het algemeen als veilig worden beschouwd, wanneer geconsumeerd binnen de vastgestelde +aanvaardbare dagelijkse inname (ADI), is het noodzakelijk om de totale fosforconsumptie +bij the houden om zo een optimale gezondheid te behouden.

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    Mono- en diglyceriden van vetzuren (E471) zijn voedseladditieven +die vaak worden gebruikt als emulgatoren in verschillende bewerkte voedingsmiddelen.

    +

    Deze verbindingen bestaan uit glycerolmoleculen die zijn gekoppeld aan een of twee +vetzuurketens, die helpen bij het stabiliseren en mengen van op water en olie gebaseerde +ingrediënten. E471 verbetert de textuur en houdbaarheid van producten +zoals margarine, gebak en ijs, en zorgt voor een gladde en +consistente textuur.

    +

    Het wordt over het algemeen als veilig beschouwd voor consumptie binnen de vastgestelde +wettelijke limieten.

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    Natriumcarbonaten (E500) zijn verbindingen die vaak worden gebruikt bij de bereiding van voedsel +als rijsmiddelen, waardoor gebakken goederen kunnen rijzen door kooldioxide +vrij te geven wanneer ze in wisselwerking staan met zuren.

    +

    Ze worden vaak aangetroffen in zuiveringszout en reguleren de pH van voedsel, waardoor wordt voorkomen dat het +te zuur of te alkalisch wordt. In de culinaire wereld kunnen natriumcarbonaten ook de textuur en structuur van voedingsmiddelen, zoals +noedels, verbeteren door het glutennetwerk te wijzigen.

    +

    Algemeen erkend als veilig, zijn natriumcarbonaten niet giftig wanneer +geconsumeerd in de gebruikelijke hoeveelheden die in voedsel voorkomen.

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    Natriumwaterstofcarbonaat, ook bekend als E500ii, is een voedingsadditief +dat gewoonlijk als rijsmiddel wordt gebruikt.

    +

    Wanneer het aan recepten wordt toegevoegd, komt er kooldioxidegas vrij bij blootstelling aan hitte of zuren, waardoor het deeg gaat rijzen en het gebak een lichte, luchtige textuur krijgt.

    +

    Het wordt door regelgevende instanties algemeen beschouwd als veilig (GRAS - Generally Recognized As Safe) wanneer het in de juiste hoeveelheden wordt gebruikt en brengt geen significante gezondheidsrisico's met zich mee wanneer het in typische voedseltoepassingen wordt geconsumeerd.

    \ No newline at end of file diff --git a/lang/nl/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/nl/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..add72ac60469 --- /dev/null +++ b/lang/nl/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/nl/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/nl/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..0b1f7c89a1bd --- /dev/null +++ b/lang/nl/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e202_world.html b/lang/nn/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e322_world.html b/lang/nn/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e322i_world.html b/lang/nn/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e330_world.html b/lang/nn/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e407_world.html b/lang/nn/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e412_world.html b/lang/nn/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e415_world.html b/lang/nn/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e440_world.html b/lang/nn/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e450_world.html b/lang/nn/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e471_world.html b/lang/nn/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e500_world.html b/lang/nn/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/additives/en_e500ii_world.html b/lang/nn/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/nn/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/nn/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/nn/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/nn/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e202_world.html b/lang/no/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e322_world.html b/lang/no/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e322i_world.html b/lang/no/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e330_world.html b/lang/no/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e407_world.html b/lang/no/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e412_world.html b/lang/no/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e415_world.html b/lang/no/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e440_world.html b/lang/no/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e450_world.html b/lang/no/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e471_world.html b/lang/no/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e500_world.html b/lang/no/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/additives/en_e500ii_world.html b/lang/no/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/no/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/no/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/no/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/no/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/no/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/no/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/no/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/nr/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/nr/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/nr/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/nr/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/nr/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/nr/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/oc/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/oc/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/oc/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/oc/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/oc/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/oc/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/or/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/or/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/or/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/or/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/or/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/or/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e202_world.html b/lang/pa/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e322_world.html b/lang/pa/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e322i_world.html b/lang/pa/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e330_world.html b/lang/pa/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e407_world.html b/lang/pa/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e412_world.html b/lang/pa/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e415_world.html b/lang/pa/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e440_world.html b/lang/pa/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e450_world.html b/lang/pa/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e471_world.html b/lang/pa/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e500_world.html b/lang/pa/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/additives/en_e500ii_world.html b/lang/pa/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/pa/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/pa/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/pa/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/pa/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/pa/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/pa/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/pa/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e202_world.html b/lang/pl/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e322_world.html b/lang/pl/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e322i_world.html b/lang/pl/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e330_world.html b/lang/pl/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e407_world.html b/lang/pl/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e412_world.html b/lang/pl/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e415_world.html b/lang/pl/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e440_world.html b/lang/pl/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e450_world.html b/lang/pl/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e471_world.html b/lang/pl/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e500_world.html b/lang/pl/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/additives/en_e500ii_world.html b/lang/pl/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/pl/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/pl/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/pl/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..7ff8041b62c5 --- /dev/null +++ b/lang/pl/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/pl/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/pl/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..a75bbbab43ce --- /dev/null +++ b/lang/pl/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/qu/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/qu/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/qu/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/qu/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/qu/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/qu/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/rm/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/rm/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/rm/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/rm/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/rm/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/rm/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e202_world.html b/lang/ro/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e322_world.html b/lang/ro/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e322i_world.html b/lang/ro/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e330_world.html b/lang/ro/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e407_world.html b/lang/ro/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e412_world.html b/lang/ro/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e415_world.html b/lang/ro/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e440_world.html b/lang/ro/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e450_world.html b/lang/ro/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ro/knowledge_panels/additives/en_e471_world.html b/lang/ro/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ro/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Сорбат калия (Е202) - это искусственный пищевой консервант, используемый для продления срока годности различных пищевых продуктов.

    +

    Он подавляет появление плесени, дрожжей и других бактерий в пище. Добавление Е202 в продукты питания помогает им оставаться свежими и качественными более долгое время.

    +

    Некоторые исследования экспериментально доказывают, что при взаимодействии с нитритами сорбат калия обладает генотоксической активностью. Так или иначе, Е202 признан регулятивными органами безопасным для потребления.

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    Лецитины – это природные соединения, которые используются в пищевой промышленности в качестве эмульгаторов и стабилизаторов.

    +

    Лецитины, получаемые из соевых бобов и яиц, состоят из фосфолипидов, которые улучшают процесс смешивания масла и воды, обеспечивая плавность текстур различных продуктов, таких как шоколад, соусы и выпечка.

    +

    Лецитины не представляют какого-либо известного риска для здоровья.

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    Лецитины – это природные соединения, которые используются в пищевой промышленности в качестве эмульгаторов и стабилизаторов.

    +

    Лецитины, получаемые из соевых бобов и яиц, состоят из фосфолипидов, которые улучшают процесс смешивания масла и воды, обеспечивая плавность текстур различных продуктов, таких как шоколад, соусы и выпечка.

    +

    Лецитины не представляют какого-либо известного риска для здоровья.

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    Лимонная кислота - это природная органическая кислота, которая содержится в цитрусовых, таких как лимоны, апельсины и лаймы.

    +

    Благодаря своему кислому и освежающему вкусу она широко используется в пищевой промышленности как усилитель вкуса, регулятор кислотности и консервант.

    +

    При умеренном потреблении лимонная кислота безопасна; является общепризнанной безопасной (GRAS) пищевой добавкой по всему миру.

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    Каррагенан (Е407), получаемый из красных водорослей, широко распространен в пищевой промышленности в качестве желеобразователей, загустителя и стабилизатора, в частности в молочных и мясных продуктах.

    +

    Он может существовать в различных формах, каждая из которых придает текстуре пищи особенные свойства.

    +

    Так или иначе, низшая форма каррагенана, чаще именуемая полигинаном, ныне не считается столь полезной для здоровья из-за её потенциального воспалительного действия и классификации как возможного канцерогена (группа 2B)** Международным агентством по изучению рака (МАИР).

    +

    Тем не менее, различные регулятивные органы признают пищевой каррагенан безопасным при употреблении в не превыщающих норму количествах.

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    Гуаровая камедь (E412) - это натуральная пищевая добавка, полученная из гуаровых бобов.

    +

    Этот белый порошок без запаха имеет замечательные свойства стабилизатора и загустителя, поэтому его часто добавляю в различные продукты питания, такие как соусы, заправки и мороженое.

    +

    При умеренном использовании гуаран считается безопасным для потребления, не оказывает вреда здоровью.

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    Ксантановая камедь (Е415) - природный полисахарид, получаемый путем ферментации сахаров, часто используемый в пищевой промышленности в качестве эмульгатора и стабилизатора.

    +

    Эта универсальная пищевая добавка улучшает текстуру и помогает сохранить однородность консистенции многих продуктов, например, салатных заправок, соусов и выпечки без глютена.

    +

    Е415 безопасно употреблять даже в больших количествах.

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    Пектины (Е440) - натуральные углеводы, прежде всего получаемые из фруктов, в пищевой промышленности играющие роль желеобразователей, в частности при создании джемов, желе и мармелада.

    +

    Пектины используются в качестве стабилизаторов и загустителей в различных продуктах питания, таких как кондитерские изделия, десерты и напитки, обеспечивая однородную консистенцию и высокий уровень качества.

    +

    Организации здравоохранения признают пектины безопасными добавками, при употреблении в обычных диетических количествах их потребление не вызывает заметных побочных эффектов.

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    Пирофосфаты (Е450) - это пищевые добавки, часто используемые для улучшения текстуры продуктов в качестве разрыхлителей в выпечке и консервантов в баночной продукции.

    +

    Эти соли применяются как стабилизатор для взбитых сливок, также их используют в производстве сыпучих смесей. Е450 в основном присутствует в выпечке, мясных полуфабрикатах и освежающих напитках.

    +

    Полученные из фосфорной кислоты, пирофосфаты составляют часть нашей ежедневной +нормы потребления фосфатов, которая часто превышает рекомендуемые уровни вследствие широкой распространенности фосфатов в полуфабрикатах.

    +

    Чрезмерное потребление фосфатов ведет к заболеваниям, например, к нарушению функции почек и остеопорозу. Хоть пирофосфаты и принято считать безопасными при соответствующем дневном потреблении, важно следить за общим уровнем фосфатов в организме для поддержания здорового образа жизни.

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    Моно- и диглицериды жирных кислот (Е471) - пищевые добавки, обычно используемые в качестве эмульгатора в различных полуфабрикатах.

    +

    Е471 состоит из молекул глицерина, соединенных с 1-2 цепями жирных кислот, которые помогают стабилизировать и объединить ингредиенты на водной и масляной основе. Добавка улучшает текстуру и продлевает срок хранения таких продуктов, как маргарин, выпечка и мороженое, обеспечивая их гладкую и стойкую структуру.

    +

    Принято считать Е471 безопасной для употребления добавкой вне зависимости от её количества.

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    Карбонаты натрия (Е500) — группа соединений, обычно использующаяся при приготовлении пищи в качестве разрыхлителей, которые способствуют поднятию теста при выпечке благодаря выделению углекислого газа во время взаимодействия с кислотами.

    +

    Пищевая сода (общепринятое название Е500) регулирует рН блюд, не давая им +стать слишком кислыми или слишком щелочными. Карбонаты натрия также улучшают текстуру и структуру кулинарных изделий, например, лапши, путем изменения структуры глютена.

    +

    Карбонаты натрия признаны безопасными соединениями. Их можно добавлять в пищу в небольшом количестве.

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    Гидрокарбонат натрия, также известный как E500ii, это пищевая добавка, чаще всего используемая в качестве разрыхлителя.

    +

    При добавлении его в блюда, он выделяет углекислый газ при воздействии тепла или кислот, обеспечивая поднятие теста, что приводит к воздушной, мягкой текстуре выпечки.

    +

    Установлено регулятивными органами, что при добавлении в пищу в соответствующих количествах E500ii не наносит значительного вреда здоровью.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e412_world.html b/lang/sk/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e415_world.html b/lang/sk/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e440_world.html b/lang/sk/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e450_world.html b/lang/sk/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e471_world.html b/lang/sk/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e500_world.html b/lang/sk/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/additives/en_e500ii_world.html b/lang/sk/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/sk/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/sk/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/sk/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/sk/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sk/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/sk/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/sk/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e202_world.html b/lang/sl/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e322_world.html b/lang/sl/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e322i_world.html b/lang/sl/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e330_world.html b/lang/sl/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e407_world.html b/lang/sl/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e412_world.html b/lang/sl/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e415_world.html b/lang/sl/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e440_world.html b/lang/sl/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e450_world.html b/lang/sl/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e471_world.html b/lang/sl/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e500_world.html b/lang/sl/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/additives/en_e500ii_world.html b/lang/sl/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/sl/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/sl/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/sl/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/sl/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sl/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/sl/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/sl/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/sn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/sn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sn/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/sn/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/sn/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/so/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/so/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/so/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/so/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/so/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/so/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e202_world.html b/lang/sq/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e322_world.html b/lang/sq/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e322i_world.html b/lang/sq/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e330_world.html b/lang/sq/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e407_world.html b/lang/sq/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e412_world.html b/lang/sq/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e415_world.html b/lang/sq/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e440_world.html b/lang/sq/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e450_world.html b/lang/sq/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e471_world.html b/lang/sq/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e500_world.html b/lang/sq/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/additives/en_e500ii_world.html b/lang/sq/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/sq/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/sq/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/sq/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/sq/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sq/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/sq/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/sq/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sr/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/sr/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/sr/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sr/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/sr/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/sr/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e202_world.html b/lang/ss/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e322_world.html b/lang/ss/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e322i_world.html b/lang/ss/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e330_world.html b/lang/ss/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e407_world.html b/lang/ss/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e412_world.html b/lang/ss/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e415_world.html b/lang/ss/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e440_world.html b/lang/ss/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e450_world.html b/lang/ss/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e471_world.html b/lang/ss/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e500_world.html b/lang/ss/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/additives/en_e500ii_world.html b/lang/ss/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ss/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ss/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ss/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ss/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ss/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ss/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ss/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e202_world.html b/lang/st/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e322_world.html b/lang/st/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e322i_world.html b/lang/st/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e330_world.html b/lang/st/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e407_world.html b/lang/st/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e412_world.html b/lang/st/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e415_world.html b/lang/st/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e440_world.html b/lang/st/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e450_world.html b/lang/st/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e471_world.html b/lang/st/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e500_world.html b/lang/st/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/additives/en_e500ii_world.html b/lang/st/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/st/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/st/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/st/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/st/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/st/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/st/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/st/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/sv/knowledge_panels/additives/en_e202_world.html b/lang/sv/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..469e4a28420f --- /dev/null +++ b/lang/sv/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Kaliumsorbat (E202) är ett syntetiskt livsmedelskonserveringsmedel som +ofta används för att förlänga hållbarheten för olika livsmedelsprodukter.

    +

    Det fungerar genom att hämma tillväxten av mögel, jäst och vissa bakterier, +och förhindrar därmed förstörd mat. När dettillsätts till livsmedel hjälper det +till att bibehålla deras färskhet och kvalitet.

    +

    Vissa studier visar på att i kombination med nitriter har kaliumsorbat +genotoxisk aktivitet in vitro. Emellertid är kaliumsorbat allmänt erkänt som +säkert (generally recognized as safe, GRAS) av tillsynsmyndigheter.

    \ No newline at end of file diff --git a/lang/sv/knowledge_panels/additives/en_e322_world.html b/lang/sv/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..0f57a940a713 --- /dev/null +++ b/lang/sv/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecitiner är naturliga föreningar som vanligtvis används i livsmedelsindustrin +som emulgeringsmedel och stabilisatorer.

    +

    Det utvinns från källor som sojabönor och ägg och består av fosfolipider +som förbättrar sammanblandningen av olja och vatten, vilket säkerställer +jämna texturer i olika produkter som choklad, dressingar och bakverk.

    +

    De utgör inga kända hälsorisker.

    \ No newline at end of file diff --git a/lang/sv/knowledge_panels/additives/en_e322i_world.html b/lang/sv/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..0f57a940a713 --- /dev/null +++ b/lang/sv/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecitiner är naturliga föreningar som vanligtvis används i livsmedelsindustrin +som emulgeringsmedel och stabilisatorer.

    +

    Det utvinns från källor som sojabönor och ägg och består av fosfolipider +som förbättrar sammanblandningen av olja och vatten, vilket säkerställer +jämna texturer i olika produkter som choklad, dressingar och bakverk.

    +

    De utgör inga kända hälsorisker.

    \ No newline at end of file diff --git a/lang/sv/knowledge_panels/additives/en_e330_world.html b/lang/sv/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..1ae72c96833c --- /dev/null +++ b/lang/sv/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,8 @@ +

    Citronsyra är en naturlig organisk syra som finns i citrusfrukter så som +citroner, apelsiner och limefrukter.

    +

    Det används ofta i livsmedelsindustrin som en smakförstärkare, +surhetsgörande medel och konserveringsmedel på grund av dess +syrliga och uppfriskande smak.

    +

    Citronsyra är säker för konsumtion när den används med måtta och +anses vara en allmänt erkänd som säker (generally recognized as safe, GRAS) +livsmedelstillsats av tillsynsmyndigheter över hela världen.

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    Karragenan (E407), som härrör från rödalger, används i stor utsträckning i +livsmedelsindustrin som ett gelerings- förtjocknings- och stabiliseringsmedel, +särskilt i mejeri- och köttprodukter.

    +

    Det kan finnas i olika former, som var och en ger distinkta texturella +egenskaper till mat.

    +

    Men dess nedbrutna form, ofta kallad poligeenan, har väckt +hälsofrågor på grund av dess potentiella inflammatoriska effekter +och dess klassificering som en möjlig humankarcinogen (grupp 2B) +av International Agency for Research on Cancer (IARC).

    +

    Ändå har livsmedelsklassad karragenan bedömts som säker av olika +tillsynsorgan när det konsumeras i mängder som vanligtvis finns i livsmedel.

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    Guarkärnmjöl, guargummi eller guarmjöl (E412) är en naturlig +livsmedelstillsats som kommer från guarväxtens frön.

    +

    Detta vita, luktfria pulver värderas för sina anmärkningsvärt förtjockande +och stabiliserande egenskaper, vilket gör det till en vanlig ingrediens i olika +livsmedelsprodukter, inklusive såser, dressingar och glassar.

    +

    När det används med måtta anses guargummi säkert för konsumtion, +utan kända negativa hälsoeffekter.

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    Xantangummi (E415) är en naturlig polysackarid som härrör från fermenterat +socker, som ofta används inom livsmedelsindustrin som ett förtjocknings- +och stabiliseringsmedel.

    +

    Denna mångsidiga livsmedelstillsats förbättrar konsistensen och förebygger +separation av ingrediensen i ett brett sortiment av produkter, inklusive +salladsdressingar, såser och glutenfria bakverk.

    +

    Det anses säkert för konsumtion även vid höga intag mängder.

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    Pektiner (E440) är naturliga kolhydrater, som främst finns i frukt, +som fungerar som geleringsmedel i livsmedelsindustrin, vilket skapar +den önskvärda geléliknande konsistensen i sylt, gelé och marmelader.

    +

    Pektiner stabiliserar och förtjockar olika livsmedelsprodukter, såsom +desserter, konfektyrer och drycker, vilket säkerställer en enhetlig +konsistens och kvalitet.

    +

    Pektiner har erkänts som säkra av olika hälsomyndigheter och har +använts i stor utsträckning utan anmärkningsvärda negativa effekter +när de konsumeras i typiska kostmängder.

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    Difosfater (E450) är livsmedelstillsatser som ofta används för att modifiera +texturen på produkter, fungerar som jäsmedel vid bakning och förhindrar +koagulering av konserver.

    +

    Dessa salter kan stabilisera vispgrädde och finns även i pulveriserade +produkter för att bibehålla sina flytegenskaper. De finns vanligtvis i +bakverk, bearbetat kött och läsk.

    +

    Det utvinns från fosforsyra och är en del av vårt dagliga fosfatintag, +vilket ofta överstiger rekommenderade nivåer på grund av prevalensen +av fosfater i bearbetade livsmedel och drycker.

    +

    Överdriven fosfatkonsumtion är kopplad till hälsoproblem, såsom +nedsatt njurfunktion och försvagad benhälsa. Även om +difosfater i allmänhet anses vara säkra när de konsumeras inom +fastställda acceptabla dagliga intag, är det absolut nödvändigt att +övervaka den totala fosfatkonsumtionen för att bibehålla optimal hälsa.

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    Mono- och diglycerider av fettsyror (E471), är livsmedelstillsatser som +vanligtvis används som emulgeringsmedel i olika bearbetade livsmedel.

    +

    Dessa föreningar består av glycerolmolekyler kopplade till en eller två +fettsyrekedjor, som hjälper till att stabilisera och blanda vatten och +oljebaserade ingredienser. E471 förbättrar texturen och hållbarheten +för produkter som margarin, bakverk och glass, vilket säkerställer en +jämn konsistens.

    +

    Det anses allmänt vara säkert för konsumtion inom fastställda +regulatoriska gränser.

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    Natriumkarbonater (E500) är föreningar som vanligtvis används i matlagning +som jäsmedel, som hjälper bakverk att stiga genom att frigöra koldioxid när +de interagerar med syror.

    +

    Det återfinns ofta i bakpulver och reglerar matens pH-värde och förhindrar att +det blir för surt eller för alkaliskt. I den kulinariska världen kan natriumkarbonater +också förbättra konsistensen och strukturen hos livsmedel, såsom nudlar, genom +att modifiera glutennätverket.

    +

    Natriumkarbonater är allmänt erkänt som säkra och är giftfria när de +konsumeras i typiska mängder som finns i mat.

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    Natriumvätekarbonat, även känd som E500ii, är en livsmedelstillsats +som vanligtvis används som jäsmedel.

    +

    När den används i recept frigör den koldioxidgas vid exponering av +värme eller syror, vilket får degen att jäsa och resulterar i en lätt, fluffig +konsistens i bakverk.

    +

    Det är allmänt erkänt som säkert (generally recognized as safe, GRAS) av +tillsynsmyndigheter när det används i lämpliga mängder och utgör inga +betydande hälsorisker när det konsumeras i typiska livsmedelstillämpningar.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

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    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

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    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

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    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

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    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

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    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

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    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

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    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

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    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

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    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

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    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/te/knowledge_panels/additives/en_e450_world.html b/lang/te/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/te/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/te/knowledge_panels/additives/en_e471_world.html b/lang/te/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/te/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/te/knowledge_panels/additives/en_e500_world.html b/lang/te/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/te/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/te/knowledge_panels/additives/en_e500ii_world.html b/lang/te/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/te/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/te/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/te/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/te/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/te/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/te/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/te/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tg/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/tg/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/tg/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tg/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/tg/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/tg/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e202_world.html b/lang/th/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e322_world.html b/lang/th/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e322i_world.html b/lang/th/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e330_world.html b/lang/th/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e407_world.html b/lang/th/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e412_world.html b/lang/th/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e415_world.html b/lang/th/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e440_world.html b/lang/th/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e450_world.html b/lang/th/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e471_world.html b/lang/th/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e500_world.html b/lang/th/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/additives/en_e500ii_world.html b/lang/th/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/th/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/th/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/th/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/th/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/th/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/th/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/th/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ti/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ti/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ti/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ti/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ti/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ti/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e202_world.html b/lang/tl/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e322_world.html b/lang/tl/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e322i_world.html b/lang/tl/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e330_world.html b/lang/tl/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e407_world.html b/lang/tl/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e412_world.html b/lang/tl/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e415_world.html b/lang/tl/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e440_world.html b/lang/tl/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e450_world.html b/lang/tl/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e471_world.html b/lang/tl/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e500_world.html b/lang/tl/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/additives/en_e500ii_world.html b/lang/tl/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/tl/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/tl/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/tl/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/tl/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tl/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/tl/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/tl/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e202_world.html b/lang/tn/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e322_world.html b/lang/tn/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e322i_world.html b/lang/tn/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e330_world.html b/lang/tn/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e407_world.html b/lang/tn/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e412_world.html b/lang/tn/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e415_world.html b/lang/tn/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e440_world.html b/lang/tn/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e450_world.html b/lang/tn/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e471_world.html b/lang/tn/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e500_world.html b/lang/tn/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/additives/en_e500ii_world.html b/lang/tn/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/tn/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/tn/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/tn/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/tn/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tn/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/tn/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/tn/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e202_world.html b/lang/tr/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..5aede3dec409 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,3 @@ +

    Potasyum sorbat (E202) çeşitli gıda ürünlerinin raf ömrünü arttırmak için kullanilan sentetik bir koruyucudur.

    +

    Küf, maya ve bazı bakterilerin büyümesini durdurarak bozulmayı engeller. Yiyeceklere eklendiğinde tazelik ve kalitelerini korumaya yardımcı olur.

    +

    Bazı araştırmalar nitritlerle birleştirildiğinde laboratuvar ortamında genotoksik etkinliği olduğunu gösterse de düzenleyici otoriteler genellikle güvenli kabul etmektedir.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e322_world.html b/lang/tr/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..f552b6b0b349 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1 @@ +

    Bilinen bir sağlık riskleri bulunmamaktadır.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e322i_world.html b/lang/tr/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..f552b6b0b349 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1 @@ +

    Bilinen bir sağlık riskleri bulunmamaktadır.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e330_world.html b/lang/tr/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e407_world.html b/lang/tr/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e412_world.html b/lang/tr/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e415_world.html b/lang/tr/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e440_world.html b/lang/tr/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e450_world.html b/lang/tr/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e471_world.html b/lang/tr/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e500_world.html b/lang/tr/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/additives/en_e500ii_world.html b/lang/tr/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/tr/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/tr/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/tr/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..d33e40dde21c --- /dev/null +++ b/lang/tr/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tr/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/tr/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/tr/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e202_world.html b/lang/ts/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e322_world.html b/lang/ts/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e322i_world.html b/lang/ts/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e330_world.html b/lang/ts/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e407_world.html b/lang/ts/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e412_world.html b/lang/ts/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e415_world.html b/lang/ts/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e440_world.html b/lang/ts/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e450_world.html b/lang/ts/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e471_world.html b/lang/ts/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e500_world.html b/lang/ts/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/additives/en_e500ii_world.html b/lang/ts/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ts/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ts/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ts/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ts/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ts/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ts/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ts/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e202_world.html b/lang/tt/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e322_world.html b/lang/tt/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e322i_world.html b/lang/tt/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e330_world.html b/lang/tt/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e407_world.html b/lang/tt/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e412_world.html b/lang/tt/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e415_world.html b/lang/tt/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e440_world.html b/lang/tt/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e450_world.html b/lang/tt/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e471_world.html b/lang/tt/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e500_world.html b/lang/tt/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/additives/en_e500ii_world.html b/lang/tt/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/tt/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/tt/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/tt/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/tt/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tt/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/tt/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/tt/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e202_world.html b/lang/tw/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e322_world.html b/lang/tw/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e322i_world.html b/lang/tw/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e330_world.html b/lang/tw/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e407_world.html b/lang/tw/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e412_world.html b/lang/tw/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e415_world.html b/lang/tw/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e440_world.html b/lang/tw/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e450_world.html b/lang/tw/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e471_world.html b/lang/tw/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e500_world.html b/lang/tw/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/additives/en_e500ii_world.html b/lang/tw/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/tw/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/tw/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/tw/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/tw/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/tw/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/tw/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/tw/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ty/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ty/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ty/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ty/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ty/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ty/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ug/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ug/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ug/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ug/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ug/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ug/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e202_world.html b/lang/uk/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e322_world.html b/lang/uk/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e322i_world.html b/lang/uk/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e330_world.html b/lang/uk/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e407_world.html b/lang/uk/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e412_world.html b/lang/uk/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e415_world.html b/lang/uk/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e440_world.html b/lang/uk/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e450_world.html b/lang/uk/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e471_world.html b/lang/uk/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e500_world.html b/lang/uk/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/additives/en_e500ii_world.html b/lang/uk/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/uk/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/uk/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/uk/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/uk/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/uk/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/uk/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/uk/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e202_world.html b/lang/ur/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e322_world.html b/lang/ur/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e322i_world.html b/lang/ur/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e330_world.html b/lang/ur/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e407_world.html b/lang/ur/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e412_world.html b/lang/ur/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e415_world.html b/lang/ur/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e440_world.html b/lang/ur/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e450_world.html b/lang/ur/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e471_world.html b/lang/ur/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e500_world.html b/lang/ur/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/additives/en_e500ii_world.html b/lang/ur/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ur/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ur/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ur/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ur/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ur/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ur/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ur/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/uz/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/uz/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/uz/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/uz/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/uz/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/uz/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e202_world.html b/lang/ve/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e322_world.html b/lang/ve/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e322i_world.html b/lang/ve/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e330_world.html b/lang/ve/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e407_world.html b/lang/ve/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e412_world.html b/lang/ve/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e415_world.html b/lang/ve/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e440_world.html b/lang/ve/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e450_world.html b/lang/ve/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e471_world.html b/lang/ve/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e500_world.html b/lang/ve/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/additives/en_e500ii_world.html b/lang/ve/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/ve/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/ve/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/ve/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/ve/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/ve/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/ve/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/ve/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e202_world.html b/lang/vi/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e322_world.html b/lang/vi/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e322i_world.html b/lang/vi/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e330_world.html b/lang/vi/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e407_world.html b/lang/vi/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e412_world.html b/lang/vi/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e415_world.html b/lang/vi/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e440_world.html b/lang/vi/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e450_world.html b/lang/vi/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e471_world.html b/lang/vi/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e500_world.html b/lang/vi/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/additives/en_e500ii_world.html b/lang/vi/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/vi/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/vi/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/vi/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/vi/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/vi/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/vi/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/vi/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/wo/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/wo/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/wo/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/wo/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/wo/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/wo/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e202_world.html b/lang/xh/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e322_world.html b/lang/xh/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e322i_world.html b/lang/xh/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e330_world.html b/lang/xh/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e407_world.html b/lang/xh/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e412_world.html b/lang/xh/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e415_world.html b/lang/xh/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e440_world.html b/lang/xh/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e450_world.html b/lang/xh/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e471_world.html b/lang/xh/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e500_world.html b/lang/xh/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/additives/en_e500ii_world.html b/lang/xh/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/xh/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/xh/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/xh/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/xh/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/xh/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/xh/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/xh/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e202_world.html b/lang/yi/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e322_world.html b/lang/yi/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e322i_world.html b/lang/yi/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e330_world.html b/lang/yi/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e407_world.html b/lang/yi/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e412_world.html b/lang/yi/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e415_world.html b/lang/yi/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e440_world.html b/lang/yi/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e450_world.html b/lang/yi/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e471_world.html b/lang/yi/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e500_world.html b/lang/yi/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/additives/en_e500ii_world.html b/lang/yi/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/yi/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/yi/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/yi/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/yi/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/yi/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/yi/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/yi/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/yo/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/yo/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/yo/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/yo/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/yo/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/yo/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e202_world.html b/lang/zu/knowledge_panels/additives/en_e202_world.html new file mode 100644 index 000000000000..a0f7d90e38ff --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e202_world.html @@ -0,0 +1,8 @@ +

    Potassium sorbate (E202) is a synthetic food preservative commonly used +to extend the shelf life of various food products.

    +

    It works by inhibiting the growth of molds, yeast, and some bacteria, +preventing spoilage. When added to foods, it helps maintain their +freshness and quality.

    +

    Some studies have shown that when combined with nitrites, potassium +sorbate have genotoxic activity in vitro. However, potassium sorbate is +generally recognized as safe (GRAS) by regulatory authorities.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e322_world.html b/lang/zu/knowledge_panels/additives/en_e322_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e322_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e322i_world.html b/lang/zu/knowledge_panels/additives/en_e322i_world.html new file mode 100644 index 000000000000..ed702e43cfc0 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e322i_world.html @@ -0,0 +1,6 @@ +

    Lecithins are natural compounds commonly used in the food industry as +emulsifiers and stabilizers.

    +

    Extracted from sources like soybeans and eggs, lecithins consist of +phospholipids that enhance the mixing of oil and water, ensuring smooth +textures in various products like chocolates, dressings, and baked goods.

    +

    They do not present any known health risks.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e330_world.html b/lang/zu/knowledge_panels/additives/en_e330_world.html new file mode 100644 index 000000000000..0f6863d36934 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e330_world.html @@ -0,0 +1,7 @@ +

    Citric acid is a natural organic acid found in citrus fruits such as +lemons, oranges, and limes.

    +

    It is widely used in the food industry as a flavor enhancer, acidulant, +and preservative due to its tart and refreshing taste.

    +

    Citric acid is safe for consumption when used in moderation and is +considered a generally recognized as safe (GRAS) food additive by +regulatory agencies worldwide.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e407_world.html b/lang/zu/knowledge_panels/additives/en_e407_world.html new file mode 100644 index 000000000000..d0d4290cb7b2 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e407_world.html @@ -0,0 +1,11 @@ +

    Carrageenan (E407), derived from red seaweed, is widely employed in the +food industry as a gelling, thickening, and stabilizing agent, notably in +dairy and meat products.

    +

    It can exist in various forms, each imparting distinct textural +properties to food.

    +

    However, its degraded form, often referred to as poligeenan, has raised +health concerns due to its potential inflammatory effects and its +classification as a possible human carcinogen (Group 2B) by the +International Agency for Research on Cancer (IARC).

    +

    Nevertheless, food-grade carrageenan has been deemed safe by various +regulatory bodies when consumed in amounts typically found in food.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e412_world.html b/lang/zu/knowledge_panels/additives/en_e412_world.html new file mode 100644 index 000000000000..6f580973b6c6 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e412_world.html @@ -0,0 +1,6 @@ +

    Guar gum (E412) is a natural food additive derived from guar beans.

    +

    This white, odorless powder is valued for its remarkable thickening and +stabilizing properties, making it a common ingredient in various food +products, including sauces, dressings, and ice creams.

    +

    When used in moderation, guar gum is considered safe for consumption, +with no known adverse health effects.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e415_world.html b/lang/zu/knowledge_panels/additives/en_e415_world.html new file mode 100644 index 000000000000..d3b7f963cbc0 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e415_world.html @@ -0,0 +1,7 @@ +

    Xanthan gum (E415) is a natural polysaccharide derived from fermented +sugars, often used in the food industry as a thickening and stabilizing +agent.

    +

    This versatile food additive enhances texture and prevents ingredient +separation in a wide range of products, including salad dressings, +sauces, and gluten-free baked goods.

    +

    It is considered safe for consumption even at high intake amounts.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e440_world.html b/lang/zu/knowledge_panels/additives/en_e440_world.html new file mode 100644 index 000000000000..a62027d523cf --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e440_world.html @@ -0,0 +1,9 @@ +

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, +that act as gelling agents in the food industry, creating the desirable +jelly-like texture in jams, jellies, and marmalades.

    +

    Pectins stabilize and thicken various food products, such as desserts, +confectioneries, and beverages, ensuring a uniform consistency and +quality.

    +

    Recognized as safe by various health authorities, pectins have been +widely used without notable adverse effects when consumed in typical +dietary amounts.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e450_world.html b/lang/zu/knowledge_panels/additives/en_e450_world.html new file mode 100644 index 000000000000..8c9507efddf4 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e450_world.html @@ -0,0 +1,14 @@ +

    Diphosphates (E450) are food additives often utilized to modify the +texture of products, acting as leavening agents in baking and preventing +the coagulation of canned food.

    +

    These salts can stabilize whipped cream and are also found in powdered +products to maintain their flow properties. They are commonly present in +baked goods, processed meats, and soft drinks.

    +

    Derived from phosphoric acid, they're part of our daily phosphate +intake, which often surpasses recommended levels due to the prevalence +of phosphates in processed foods and drinks.

    +

    Excessive phosphate consumption is linked to health issues, such as +impaired kidney function and weakened bone health. Though diphosphates +are generally regarded as safe when consumed within established +acceptable daily intakes, it's imperative to monitor overall phosphate +consumption to maintain optimal health.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e471_world.html b/lang/zu/knowledge_panels/additives/en_e471_world.html new file mode 100644 index 000000000000..fb311ccb05f4 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e471_world.html @@ -0,0 +1,9 @@ +

    Mono- and diglycerides of fatty acids (E471), are food additives +commonly used as emulsifiers in various processed foods.

    +

    These compounds consist of glycerol molecules linked to one or two +fatty acid chains, which help stabilize and blend water and oil-based +ingredients. E471 enhances the texture and shelf life of products +like margarine, baked goods, and ice cream, ensuring a smooth and +consistent texture.

    +

    It is generally considered safe for consumption within established +regulatory limits.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e500_world.html b/lang/zu/knowledge_panels/additives/en_e500_world.html new file mode 100644 index 000000000000..6b8756082f3c --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e500_world.html @@ -0,0 +1,9 @@ +

    Sodium carbonates (E500) are compounds commonly used in food preparation +as leavening agents, helping baked goods rise by releasing carbon dioxide +when they interact with acids.

    +

    Often found in baking soda, they regulate the pH of food, preventing it +from becoming too acidic or too alkaline. In the culinary world, sodium +carbonates can also enhance the texture and structure of foods, such as +noodles, by modifying the gluten network.

    +

    Generally recognized as safe, sodium carbonates are non-toxic when +consumed in typical amounts found in food.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/additives/en_e500ii_world.html b/lang/zu/knowledge_panels/additives/en_e500ii_world.html new file mode 100644 index 000000000000..91e1a0045f34 --- /dev/null +++ b/lang/zu/knowledge_panels/additives/en_e500ii_world.html @@ -0,0 +1,8 @@ +

    Sodium hydrogen carbonate, also known as E500ii, is a food additive +commonly used as a leavening agent.

    +

    When added to recipes, it releases carbon dioxide gas upon exposure to +heat or acids, causing dough to rise and resulting in a light, fluffy +texture in baked goods.

    +

    It is generally recognized as safe (GRAS) by regulatory authorities when +used in appropriate quantities and poses no significant health risks when +consumed in typical food applications.

    \ No newline at end of file diff --git a/lang/zu/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/zu/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..786dcd5484d7 --- /dev/null +++ b/lang/zu/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file diff --git a/lang/zu/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/zu/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..7aa8c9588dec --- /dev/null +++ b/lang/zu/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,10 @@ + \ No newline at end of file