diff --git a/.github/labeler.yml b/.github/labeler.yml index ab2f6cd87d20..ae2e2ad30869 100644 --- a/.github/labeler.yml +++ b/.github/labeler.yml @@ -8,7 +8,7 @@ Crowdin: 🧴 Open Beauty Facts: - changed-files: - - any-glob-to-any-file: 'lang/obf/**/*' + - any-glob-to-any-file: '**/*obf*' 🍊 Open Food Facts: - changed-files: @@ -16,11 +16,11 @@ Crowdin: 🐾 Open Pet Food Facts: - changed-files: - - any-glob-to-any-file: 'lang/opff/**/*' + - any-glob-to-any-file: '**/*opff*' 📸 Open Products Facts: - changed-files: - - any-glob-to-any-file: 'lang/opf/**/*' + - any-glob-to-any-file: '**/*opf*' Eco-Score: - changed-files: @@ -35,9 +35,9 @@ Eco-Score: 🚥 Nutri-Score: - changed-files: - any-glob-to-any-file: 'lang/en/texts/nutriscore/**/*' - - any-glob-to-any-file: '- lang/en/texts/open-food-facts-and-the-nutriscore.html' - - any-glob-to-any-file: '- lang/en/texts/nutriscore-formula.html' - - any-glob-to-any-file: '- lang/en/texts/nutriscore.html' + - any-glob-to-any-file: 'lang/en/texts/open-food-facts-and-the-nutriscore.html' + - any-glob-to-any-file: 'lang/en/texts/nutriscore-formula.html' + - any-glob-to-any-file: 'lang/en/texts/nutriscore.html' roadmap2019-roadmap: - changed-files: @@ -46,9 +46,11 @@ roadmap2019-roadmap: Advanced user guide: - changed-files: - any-glob-to-any-file: 'lang/en/texts/advanced-user-guide.html' + better-food-choices-for-a-better-health-lets-mobilize: - changed-files: - any-glob-to-any-file: 'lang/en/texts/better-food-choices-for-a-better-health-lets-mobilize.html' + Code of conduct: - changed-files: - any-glob-to-any-file: 'lang/en/texts/code-of-conduct.html' @@ -60,6 +62,7 @@ Contact page: Press - contacts: - changed-files: - any-glob-to-any-file: 'lang/en/texts/contacts.html' + contribute-to-open-food-facts-by-playing: - changed-files: - any-glob-to-any-file: 'lang/en/texts/contribute-to-open-food-facts-by-playing.html' diff --git a/.github/workflows/build-additives.yml b/.github/workflows/build-additives.yml index 1b1c99adeb5d..d962354da0cf 100644 --- a/.github/workflows/build-additives.yml +++ b/.github/workflows/build-additives.yml @@ -18,7 +18,10 @@ jobs: uses: actions/checkout@v4 - name: Upgrade assets - run: chmod +x knowledge_panels/build_html.py && knowledge_panels/build_html.py + run: | + cd knowledge_panels + python3 -m pip install -r requirements.txt --user + python3 build_html.py additives ingredients - name: Check for uncommitted changes id: check-changes @@ -29,7 +32,7 @@ jobs: id: cpr uses: peter-evans/create-pull-request@v7 with: - base: develop + base: main commit-message: Automated update of additives HTML files committer: GitHub author: ${{ github.actor }} <${{ github.actor }}@users.noreply.github.com> diff --git a/.github/workflows/crowdin-per-language.yml b/.github/workflows/crowdin-per-language.yml index d86f5cac7299..ca49a64c78dd 100644 --- a/.github/workflows/crowdin-per-language.yml +++ b/.github/workflows/crowdin-per-language.yml @@ -22,7 +22,7 @@ jobs: - name: Checkout uses: actions/checkout@v4 - name: Matrix - uses: crowdin/github-action@v2.2.0 + uses: crowdin/github-action@v2.3.0 with: upload_translations: false # default is false download_translations: true diff --git a/.github/workflows/crowdin.yml b/.github/workflows/crowdin.yml index 9905f9319b04..9fdae1e31481 100644 --- a/.github/workflows/crowdin.yml +++ b/.github/workflows/crowdin.yml @@ -12,7 +12,7 @@ jobs: - name: Checkout uses: actions/checkout@v4 - name: crowdin action - uses: crowdin/github-action@v2.2.0 + uses: crowdin/github-action@v2.3.0 with: upload_translations: false # default is false # Use this option to upload translations for a single specified language diff --git a/.github/workflows/github-projects.yml b/.github/workflows/github-projects.yml index c95c79ac226a..adcc901653c8 100644 --- a/.github/workflows/github-projects.yml +++ b/.github/workflows/github-projects.yml @@ -30,7 +30,7 @@ jobs: label-operator: OR - uses: actions/add-to-project@main with: - project-url: https://github.com/orgs/openfoodfacts/projects/11 # Add issue to the open products facts project + project-url: https://github.com/orgs/openfoodfacts/projects/43 # Add issue to the open products facts project github-token: ${{ secrets.ADD_TO_PROJECT_PAT }} labeled: 📸 Open Products Facts label-operator: OR @@ -112,3 +112,9 @@ jobs: github-token: ${{ secrets.ADD_TO_PROJECT_PAT }} labeled: autorelease:\pending label-operator: OR + - uses: actions/add-to-project@main + with: + project-url: https://github.com/orgs/openfoodfacts/projects/42 # Add issue to the Knowledge Panels issues board + github-token: ${{ secrets.ADD_TO_PROJECT_PAT }} + labeled: 📖 Knowledge panels + label-operator: OR diff --git a/.github/workflows/label.yml b/.github/workflows/label.yml index ae2e51fb3352..95651f44b601 100644 --- a/.github/workflows/label.yml +++ b/.github/workflows/label.yml @@ -5,8 +5,9 @@ # file with configuration. For more information, see: # https://github.com/actions/labeler -name: Labeler -on: [pull_request] +name: "Pull Request Labeler" +on: +- pull_request_target concurrency: group: ${{ github.workflow }}-${{ github.ref }} diff --git a/.github/workflows/preprod-deploy.yml b/.github/workflows/preprod-deploy.yml index cc3135bb27e8..5495bacc1ea8 100644 --- a/.github/workflows/preprod-deploy.yml +++ b/.github/workflows/preprod-deploy.yml @@ -20,7 +20,7 @@ jobs: concurrency: off-net steps: - name: Checkout git repository - uses: appleboy/ssh-action@v1.0.3 + uses: appleboy/ssh-action@v1.1.0 with: host: ${{ secrets.HOST }} username: ${{ secrets.USERNAME }} @@ -40,7 +40,7 @@ jobs: git checkout -qf ${{ github.sha }} # we need to restart staging backend to see deployed changes - name: Restart staging backend - uses: appleboy/ssh-action@v1.0.3 + uses: appleboy/ssh-action@v1.1.0 with: host: ${{ secrets.HOST }} username: ${{ secrets.USERNAME }} diff --git a/.github/workflows/release-please.yml b/.github/workflows/release-please.yml index 30231028f0c1..72fb38dc6591 100644 --- a/.github/workflows/release-please.yml +++ b/.github/workflows/release-please.yml @@ -7,7 +7,7 @@ release-please: runs-on: ubuntu-latest steps: - - uses: GoogleCloudPlatform/release-please-action@v4.1.3 + - uses: googleapis/release-please-action@v4.1.3 with: token: ${{ secrets.GITHUB_TOKEN }} release-type: simple diff --git a/crowdin.yml b/crowdin.yml index 9bae2cdaf650..94746d38cb37 100644 --- a/crowdin.yml +++ b/crowdin.yml @@ -1,7 +1,8 @@ -pull_request_body: '### What\n- Automated pull request pulling in new or updated translations from Crowdin (https://translate.openfoodfacts.org).\n## Checklist\n- [ ] Check that they are no bad translations. If there are, correct them directly in Crowdin so that they are not resynced again. Then you can correct them here as well, or wait 24 hours for the sync to happen automatically.\n- [ ] Put extra attention on Acholi, which is used mistakenly as a sandbox by people discovering the self-service translation button on Open Food Facts\n- [ ] Once you are happy, that automated checks pass, you can approve the PR and merge it.\n### Part of\n- Translations' project_id_env: CROWDIN_PROJECT_ID api_token_env: CROWDIN_PERSONAL_TOKEN pull_request_title: 'chore: New Crowdin translations to review and merge' +pull_request_body: '### What\n- Automated pull request pulling in new or updated translations from Crowdin (https://translate.openfoodfacts.org).\n## Checklist\n- [ ] Check that they are no bad translations. If there are, correct them directly in Crowdin so that they are not resynced again. Then you can correct them here as well, or wait 24 hours for the sync to happen automatically.\n- [ ] Put extra attention on Acholi, which is used mistakenly as a sandbox by people discovering the self-service translation button on Open Food Facts\n- [ ] Once you are happy, that automated checks pass, you can approve the PR and merge it.\n### Part of\n- Translations' +pull_request_labels : 'translations' preserve_hierarchy: 1 files: - source: /lang/en/texts/google-impact-challenge-on-climate.html @@ -1376,6 +1377,23 @@ files: sr: sr_RS ku: kmr_TR kmr: kmr + - source: /knowledge_panels/ingredients/world-en.yml + translation: /knowledge_panels/ingredients/world-%two_letters_code%.yml + languages_mapping: + two_letters_code: + zh-HK: zh_HK + zh-CN: zh_CN + en-AU: en_AU + en-GB: en_GB + pt-BR: pt_BR + pt-PT: pt_PT + nl-BE: nl_BE + nl-NL: nl_NL + zh-TW: zh_TW + sr-CS: sr_CS + sr: sr_RS + ku: kmr_TR + kmr: kmr - source: /lang/en/texts/nutriscore-v2.html translation: /lang/%two_letters_code%/texts/nutriscore-v2.html languages_mapping: diff --git a/knowledge_panels/README.md b/knowledge_panels/README.md index d270f59af9d8..77f37f05b1e9 100644 --- a/knowledge_panels/README.md +++ b/knowledge_panels/README.md @@ -1,3 +1,9 @@ -### How to add a new additive card ? ### How to generate HTML pages for additives from the Yaml page ? -### How to commit those pages as a pull request ? + +Install the dependencies, then run the command with the list of directories containing the yaml files. + +```bash +python3 build_html.py additives ingredients +``` + +The name of the directory must correspond to a tag type (ex: additives, ingredients, etc). diff --git a/knowledge_panels/_types.py b/knowledge_panels/_types.py deleted file mode 100644 index e9213b1a2343..000000000000 --- a/knowledge_panels/_types.py +++ /dev/null @@ -1,34 +0,0 @@ -from collections import Counter -from typing import Literal - -from openfoodfacts.types import Country, Lang -from pydantic import BaseModel, constr, validator - -# Models related to information knowledge panel content - - -class KnowledgeContentItem(BaseModel): - value_tag: constr(min_length=3) - content: constr(min_length=2) - category_tag: str | None = None - - -class KnowledgeContentGroup(BaseModel): - items: list[KnowledgeContentItem] - tag_type: Literal["labels", "additives", "categories"] - country: Country - lang: Lang - - @validator("items") - def unique_items(cls, v): - """We check that there is no duplicate items, using as keys: - value_tag and category tag.""" - count = Counter((item.value_tag, item.category_tag) for item in v) - most_common = count.most_common(1) - if most_common and most_common[0][1] > 1: - raise ValueError(f"more than 1 item with fields={most_common[0][0]}") - return v - - -class KnowledgeContent(BaseModel): - groups: list[KnowledgeContentGroup] diff --git a/knowledge_panels/additives/world-aa.yml b/knowledge_panels/additives/world-aa.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-aa.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ach.yml b/knowledge_panels/additives/world-ach.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ach.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-af.yml b/knowledge_panels/additives/world-af.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-af.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ak.yml b/knowledge_panels/additives/world-ak.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ak.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-am.yml b/knowledge_panels/additives/world-am.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-am.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ar.yml b/knowledge_panels/additives/world-ar.yml deleted file mode 100644 index b410d3ac6bac..000000000000 --- a/knowledge_panels/additives/world-ar.yml +++ /dev/null @@ -1,106 +0,0 @@ -groups: - - - tag_type: إضافات - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - حمض الستريك هو حمض عضوي طبيعي يوجد في الفواكه الحمضية مثل الليمون والبرتقال والليم. - - يستخدم بشكل واسع في صناعة الغذاء كمحسن نكهة، ومادة حامضية، ومواد حافظة بفضل طعمه الحامض والمنعش. - - يعتبر حمض الستريك آمناً للاستهلاك عند استخدامه باعتدال، ويصنف كمضاف غذائي معترف عموما بأنه آمن (GRAS) من قبل الوكالات التنظيمية حول العالم. - - - value_tag: en:e322 - content: |- - الليسيثينات هي مركبات طبيعية تُستخدم بشكل شائع في صناعة الغذاء كعوامل استحلاب ومثبتات. - - تُستخرج من مصادر مثل فول الصويا والبيض، وتحتوي الليسيثينات على الفسفوليبيدات التي تعزز خلط الزيت والماء، مما يضمن قواماً ناعماً في منتجات متنوعة مثل الشوكولاتة، والصلصات، والمخبوزات. - - **لا تشكل أي مخاطر صحية معروفة**. - - - value_tag: en:e322i - content: |- - الليسيثينات هي مركبات طبيعية تُستخدم بشكل شائع في صناعة الغذاء كعوامل استحلاب ومثبتات. - - تُستخرج من مصادر مثل فول الصويا والبيض، وتحتوي الليسيثينات على الفسفوليبيدات التي تعزز خلط الزيت والماء، مما يضمن قواماً ناعماً في منتجات متنوعة مثل الشوكولاتة، والصلصات، والمخبوزات. - - **لا تشكل أي مخاطر صحية معروفة**. - - - value_tag: en:e500 - content: |- - كربونات الصوديوم (E500) هي مركبات تُستخدم بشكل شائع في تحضير الطعام كعوامل تخمير، حيث تساعد المخبوزات على الانتفاخ عن طريق إطلاق ثاني أكسيد الكربون عند تفاعلها مع الأحماض. - - توجد غالباً في صودا الخبز، وتعمل على تنظيم درجة الحموضة في الطعام، مما يمنع أن يصبح الطعام حامضياً أو قلوياً بشكل مفرط. في عالم الطهي، يمكن أن تعزز كربونات الصوديوم أيضًا القوام والبنية في الأطعمة مثل المعكرونة من خلال تعديل شبكة الجلوتين. - - تعتبر كربونات الصوديوم آمنة بشكل عام، وغير سامة عند استهلاكها بكميات معتادة موجودة في الطعام. - - - value_tag: en:e415 - content: |- - صمغ الزانثان (E415) هو بوليسكاريد طبيعي يتم الحصول عليه من تخمير السكريات، ويُستخدم بشكل شائع في صناعة الغذاء كعامل مكثف ومثبت. - - تُعزز هذه الإضافة الغذائية المتعددة الاستخدامات القوام وتمنع فصل المكونات في مجموعة واسعة من المنتجات، بما في ذلك صلصات السلطة، والصلصات، والمخبوزات الخالية من الجلوتين. - - يعتبر آمناً للاستهلاك حتى عند كميات تناول مرتفعة. - - - value_tag: en:e471 - content: |- - ثنائيات الغليسريد والأحادية من الأحماض الدهنية (E471) هي إضافات غذائية تُستخدم بشكل شائع كعوامل استحلاب في مجموعة متنوعة من الأطعمة المعالجة. - - تتكون هذه المركبات من جزيئات غليسرول المرتبطة بسلسلة واحدة أو اثنتين من الأحماض الدهنية، مما يساعد في استقرار وخلط المكونات القائمة على الماء والزيت. يعزز E471 القوام وفترة صلاحية المنتجات مثل المَرغرين، والمخبوزات، وَالمُثلّجات، مما يضمن قوامًا ناعمًا ومتسقًا. - - يعتبر بشكل عام آمنًا للاستهلاك ضمن الحدود التنظيمية المحددة. - - - value_tag: en:e500ii - content: |- - بيكربونات الصوديوم، المعروفة أيضاً باسم E500ii، هي إضافة غذائية تُستخدم عادةً كعامل تخمير. - - عند إضافتها إلى الوصفات، تطلق الغاز ثاني أكسيد الكربون عند تعرضها للحرارة أو الأحماض، مما يجعل العجين ينتفخ ويؤدي إلى الحصول على قوام خفيف وهش في المخبوزات. - - تعتبر بشكل عام آمنة (GRAS) وفقًا للسلطات التنظيمية عند استخدامها بكميات مناسبة ولا تشكل أي مخاطر صحية كبيرة عند استهلاكها في التطبيقات الغذائية المعتادة. - - - value_tag: en:e412 - content: |- - صمغ الغوار (E412) هو إضافة غذائية طبيعية مستخلصة من حبوب الغوار. - - تُقدَّر هذه البودرة البيضاء عديمة الرائحة لخواصها المميزة في التثخين والاستقرار، مما يجعلها مكونًا شائعًا في مجموعة متنوعة من المنتجات الغذائية، بما في ذلك الصلصات، والصلصات، والآيس كريم. - - عند استخدامها باعتدال، يُعتبر صمغ الغوار آمنًا للاستهلاك، دون وجود آثار صحية سلبية معروفة. - - - value_tag: en:e202 - content: |- - سوربات البوتاسيوم (E202) هو مادة حافظة غذائية صناعية تُستخدم عادةً لتمديد فترة صلاحية مجموعة متنوعة من المنتجات الغذائية. - - يعمل عن طريق تثبيط نمو العفن والخمائر وبعض البكتيريا، مما يمنع التلف. عند إضافته إلى الأطعمة، يساعد في الحفاظ على نضارتها وجودتها. - - بعض الدراسات أظهرت أنه عند دمجه مع النترات، قد يكون لسوربات البوتاسيوم نشاط جيني سمي في المختبر. ومع ذلك، يعتبر سوربات البوتاسيوم عمومًا آمنًا (GRAS) وفقًا للسلطات التنظيمية. - - - value_tag: en:e450 - content: |- - ثنائي الفوسفات (E450) هي إضافات غذائية تُستخدم عادة لتعديل قوام المنتجات، حيث تعمل كعوامل تخمير في الخبز وتمنع تجلط الطعام المعلب. - - تُستخدم هذه الأملاح في تثبيت الكريمة المخفوقة، وتوجد أيضًا في المنتجات البودرة للحفاظ على خصائص تدفقها. تتواجد بشكل شائع في المخبوزات، واللحوم المعالجة، والمشروبات الغازية. - - مستمدة من حمض الفوسفوريك، **تشكل جزءًا من مدخولنا اليومي من الفوسفات، الذي غالبًا ما يتجاوز المستويات الموصى بها** بسبب انتشار الفوسفات في الأطعمة والمشروبات المعالجة. - - ترتبط استهلاك الفوسفات الزائد بمشاكل صحية، مثل **تضرر وظائف الكلى** و**ضعف صحة العظام**. على الرغم من أن ثنائي الفوسفات يُعتبر عمومًا آمنًا عند استهلاكه ضمن حدود الاستهلاك اليومي المقبولة، من الضروري مراقبة إجمالي استهلاك الفوسفات للحفاظ على صحة مثلى. - - - value_tag: en:e407 - content: |- - الكاراجينان (E407)، المستخلص من الطحالب الحمراء، يُستخدم على نطاق واسع في صناعة الغذاء كعامل جيلاتين، وتثخين، وتثبيت، خاصة في منتجات الألبان واللحوم. - - يمكن أن يتواجد الكاراجينان بأشكال مختلفة، كل منها يمنح خصائص قوامية مميزة للطعام. - - ومع ذلك، فإن شكله المتحلل، والذي يُشار إليه أحيانًا بالبوليغانان، **أثار مخاوف صحية** بسبب تأثيراته الالتهابية المحتملة وتصنيفه كـ **عامل مسرطن محتمل للإنسان (مجموعة 2B)** من قبل الوكالة الدولية لبحوث السرطان (IARC). - - ومع ذلك، فقد اعتُبر الكاراجينان الغذائي آمنًا من قبل العديد من الهيئات التنظيمية عند استهلاكه بكميات توجد عادة في الطعام. - - - value_tag: en:e440 - content: |- - البكتينات (E440) هي كربوهيدرات طبيعية، تتواجد بشكل رئيسي في الفواكه، وتعمل كعوامل جيلاتينية في صناعة الغذاء، مما يخلق القوام الهلامي المرغوب في المربيات، والهلام، والمربى. - - تقوم البكتينات بتثبيت وتكثيف مجموعة متنوعة من المنتجات الغذائية، مثل الحلويات والمشروبات، مما يضمن تناسقًا وجودة متسقة. - - معترف بها كآمنة من قبل العديد من السلطات الصحية، وقد تم استخدامها على نطاق واسع دون آثار سلبية ملحوظة عند تناولها بكميات غذائية معتادة. diff --git a/knowledge_panels/additives/world-as.yml b/knowledge_panels/additives/world-as.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-as.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ast.yml b/knowledge_panels/additives/world-ast.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ast.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-az.yml b/knowledge_panels/additives/world-az.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-az.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-be.yml b/knowledge_panels/additives/world-be.yml deleted file mode 100644 index 411e1ded3b0a..000000000000 --- a/knowledge_panels/additives/world-be.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: дабаўкі - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ber.yml b/knowledge_panels/additives/world-ber.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ber.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-bg.yml b/knowledge_panels/additives/world-bg.yml deleted file mode 100644 index 7eb6592461ff..000000000000 --- a/knowledge_panels/additives/world-bg.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: добавки - country: world - lang: bg - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-bm.yml b/knowledge_panels/additives/world-bm.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-bm.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-bn.yml b/knowledge_panels/additives/world-bn.yml deleted file mode 100644 index 1ef91b724615..000000000000 --- a/knowledge_panels/additives/world-bn.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: ভোজ্য উপাদান - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-bo.yml b/knowledge_panels/additives/world-bo.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-bo.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-br.yml b/knowledge_panels/additives/world-br.yml deleted file mode 100644 index 93eba4c41008..000000000000 --- a/knowledge_panels/additives/world-br.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: danvezioù ouzhpenn - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-bs.yml b/knowledge_panels/additives/world-bs.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-bs.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ca.yml b/knowledge_panels/additives/world-ca.yml deleted file mode 100644 index af707d5af442..000000000000 --- a/knowledge_panels/additives/world-ca.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additius - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ce.yml b/knowledge_panels/additives/world-ce.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ce.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-chr.yml b/knowledge_panels/additives/world-chr.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-chr.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-co.yml b/knowledge_panels/additives/world-co.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-co.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-crs.yml b/knowledge_panels/additives/world-crs.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-crs.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-cs.yml b/knowledge_panels/additives/world-cs.yml deleted file mode 100644 index 888cb3459992..000000000000 --- a/knowledge_panels/additives/world-cs.yml +++ /dev/null @@ -1,158 +0,0 @@ -groups: - - - tag_type: aditiva - country: svět - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-cv.yml b/knowledge_panels/additives/world-cv.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-cv.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-cy.yml b/knowledge_panels/additives/world-cy.yml deleted file mode 100644 index 6c618f5a350b..000000000000 --- a/knowledge_panels/additives/world-cy.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: ychwanegion - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-da.yml b/knowledge_panels/additives/world-da.yml deleted file mode 100644 index 88c66ca2a1a0..000000000000 --- a/knowledge_panels/additives/world-da.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: tilsætningsstoffer - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-de.yml b/knowledge_panels/additives/world-de.yml deleted file mode 100644 index 75c9941cf0ca..000000000000 --- a/knowledge_panels/additives/world-de.yml +++ /dev/null @@ -1,106 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: de - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - Lecithine sind natürliche Verbindungen, die in der Lebensmittelindustrie häufig als Emulgatoren und Stabilisatoren verwendet werden. - - Lecithine, die aus Quellen wie Sojabohnen und Eiern gewonnen werden, bestehen aus Phospholipiden, die die Vermischung von Öl und Wasser verbessern und für eine glatte Textur in verschiedenen Produkten wie Schokolade, Dressings und Backwaren sorgen. - - **Sie stellen keine bekannten Gesundheitsrisiken dar**. - - - value_tag: en:e322i - content: |- - Lecithine sind natürliche Verbindungen, die in der Lebensmittelindustrie häufig als Emulgatoren und Stabilisatoren verwendet werden. - - Lecithine, die aus Quellen wie Sojabohnen und Eiern gewonnen werden, bestehen aus Phospholipiden, die die Vermischung von Öl und Wasser verbessern und für eine glatte Textur in verschiedenen Produkten wie Schokolade, Dressings und Backwaren sorgen. - - **Sie stellen keine bekannten Gesundheitsrisiken dar**. - - - value_tag: en:e500 - content: |- - Natriumcarbonate (E 500) sind Verbindungen, die bei der Zubereitung von Lebensmitteln häufig als Backtriebmittel 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 sicher und sind nicht giftig, wenn sie in den in Lebensmitteln üblichen Mengen verzehrt werden. - - - value_tag: en:e415 - content: |- - Xanthangummi (E 415) ist ein natürliches Polysaccharid, das aus fermentierten Zuckern gewonnen wird und in der Lebensmittelindustrie häufig als Verdickungs- und Stabilisierungsmittel eingesetzt wird. - - Dieser vielseitige Lebensmittelzusatzstoff verbessert die Textur und verhindert die Trennung der Inhaltsstoffe in einer Vielzahl von Produkten, darunter Salatdressings, Soßen und glutenfreie Backwaren. - - Er gilt selbst bei hoher Zufuhr als sicher für den Verzehr. - - - value_tag: en:e471 - content: |- - Mono- und Diglyceride von Fettsäuren (E 471) 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. E 471 verbessert die Textur und Haltbarkeit von Produkten wie Margarine, Backwaren und Eiscreme und sorgt für eine glatte und gleichmäßige Textur. - - Es gilt allgemein als sicher für den Verzehr innerhalb der festgelegten Grenzwerte. - - - value_tag: en:e500ii - content: |- - Natriumhydrogencarbonat, auch bekannt als E 500ii, 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 sicher anerkannt (GRAS), wenn es in angemessenen Mengen verwendet wird, und birgt beim Verzehr in typischen Lebensmittelanwendungen keine wesentlichen Gesundheitsrisiken. - - - value_tag: en:e412 - content: |- - Guarkernmehl (E 412) 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 sicher für den Verzehr und hat keine bekannten negativen Auswirkungen auf die Gesundheit. - - - value_tag: en:e202 - content: |- - Kaliumsorbat (E 202) 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. Wird es Lebensmitteln zugesetzt, trägt es dazu bei, deren Frische und Qualität zu erhalten. - - Einige Studien haben gezeigt, dass Kaliumsorbat in Kombination mit Nitriten in vitro genotoxisch wirkt. Kaliumsorbat wird jedoch von den Aufsichtsbehörden allgemein als sicher anerkannt (GRAS). - - - value_tag: en:e450 - content: |- - Diphosphate (E 450) 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. - - - value_tag: en:e407 - content: |- - Carrageen (E 407), 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 entzündlichen Wirkung und seiner Einstufung als **mögliches Humankarzinogen (Gruppe 2B)** durch die Internationale Agentur für Krebsforschung (IARC) gesundheitliche Bedenken** aufgeworfen. - - Dennoch wurde Carrageen in Lebensmittelqualität von verschiedenen Aufsichtsbehörden als sicher eingestuft, wenn es in den in Lebensmitteln üblichen Mengen verzehrt wird. - - - value_tag: en:e440 - content: |- - Pektine (E 440) 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. diff --git a/knowledge_panels/additives/world-el.yml b/knowledge_panels/additives/world-el.yml deleted file mode 100644 index 0f543d84ea4c..000000000000 --- a/knowledge_panels/additives/world-el.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: προσθετα - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-en.yml b/knowledge_panels/additives/world-en.yml index 1e4feb95b3e2..3adb792ce6ae 100644 --- a/knowledge_panels/additives/world-en.yml +++ b/knowledge_panels/additives/world-en.yml @@ -1,168 +1,150 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. +en:e202: + content: |- + 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. +en:e322: + content: |- + 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**. +en:e322i: + content: |- + 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**. +en:e330: + content: |- + 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. +en:e407: + content: |- + 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. +en:e412: + content: |- + 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. +en:e415: + content: |- + 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. +en:e440: + content: |- + 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. +en:e450: + content: |- + 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. +en:e471: + content: |- + 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. +en:e500: + content: |- + 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. +en:e500ii: + content: |- + 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. diff --git a/knowledge_panels/additives/world-en_AU.yml b/knowledge_panels/additives/world-en_AU.yml deleted file mode 100644 index 98f413a1b918..000000000000 --- a/knowledge_panels/additives/world-en_AU.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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 flavour 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 recognised as safe (GRAS) food additive by - regulatory agencies worldwide. - - - value_tag: en:e322 - content: |- - Lecithins are natural compounds commonly used in the food industry as - emulsifiers and stabilisers. - - 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**. - - - value_tag: en:e322i - content: |- - Lecithins are natural compounds commonly used in the food industry as - emulsifiers and stabilisers. - - 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**. - - - value_tag: en:e500 - content: |- - 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 recognised as safe, sodium carbonates are non-toxic when - consumed in typical amounts found in food. - - - value_tag: en:e415 - content: |- - Xanthan gum (E415) is a natural polysaccharide derived from fermented - sugars, often used in the food industry as a thickening and stabilising - 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. - - - value_tag: en:e471 - content: |- - 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 stabilise 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. - - - value_tag: en:e500ii - content: |- - 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 recognised as safe (GRAS) by regulatory authorities when - used in appropriate quantities and poses no significant health risks when - consumed in typical food applications. - - - value_tag: en:e412 - content: |- - Guar gum (E412) is a natural food additive derived from guar beans. - - This white, odorless powder is valued for its remarkable thickening and - stabilising 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. - - - value_tag: en:e202 - content: |- - 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 moulds, 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 recognised as safe (GRAS) by regulatory authorities. - - - value_tag: en:e450 - content: |- - Diphosphates (E450) are food additives often utilised to modify the - texture of products, acting as leavening agents in baking and preventing - the coagulation of canned food. - - These salts can stabilise 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. - - - value_tag: en:e407 - content: |- - Carrageenan (E407), derived from red seaweed, is widely employed in the - food industry as a gelling, thickening, and stabilising 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. - - - value_tag: en:e440 - content: |- - 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 stabilise and thicken various food products, such as desserts, - confectioneries, and beverages, ensuring a uniform consistency and - quality. - - Recognised as safe by various health authorities, pectins have been - widely used without notable adverse effects when consumed in typical - dietary amounts. diff --git a/knowledge_panels/additives/world-en_GB.yml b/knowledge_panels/additives/world-en_GB.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-en_GB.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-eo.yml b/knowledge_panels/additives/world-eo.yml deleted file mode 100644 index 7d56576d31f2..000000000000 --- a/knowledge_panels/additives/world-eo.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: aldonaĵoj - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-es.yml b/knowledge_panels/additives/world-es.yml deleted file mode 100644 index 8a22cfc234f0..000000000000 --- a/knowledge_panels/additives/world-es.yml +++ /dev/null @@ -1,106 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - El ácido cítrico es un ácido orgánico natural que se encuentra en los cítricos como los limones, las naranjas y las limas. - - Su uso está ampliamente extendido en la industria alimentaria, donde se utiliza como potenciador del sabor, acidulante o conservante debido a su sabor agrio y refrescante. - - El ácido cítrico es seguro para el consumo, siempre y cuando se utilice con moderación, y es un aditivo alimentario generalmente reconocido como seguro (GRAS, por sus siglas en inglés) por agencias reguladoras de todo el mundo. - - - value_tag: en:e322 - content: |- - Las lecitinas son compuestos naturales comúnmente utilizados en la industria alimentaria como emulsionantes y estabilizadores. - - Las lecitinas se extraen de fuentes como la soja o los huevos, y son fosfolípidos que mejoran la emulsión entre los aceites y el agua, garantizando texturas suaves en diversos productos como chocolates, aderezos o productos horneados. - - **No presentan riesgos conocidos para la salud. ** - - - value_tag: en:e322i - content: |- - Las lecitinas son compuestos naturales comúnmente utilizados en la industria alimentaria como emulsionantes y estabilizadores. - - Las lecitinas se extraen de fuentes como la soja o los huevos, y son fosfolípidos que mejoran la emulsión entre los aceites y el agua, garantizando texturas suaves en diversos productos como chocolates, aderezos o productos horneados. - - **No presentan riesgos conocidos para la salud. ** - - - value_tag: en:e500 - content: |- - Los carbonatos sódicos (E 500) son compuestos de uso común en la preparación de alimentos y se utilizan como agentes leudantes que ayudan a que los productos horneados aumenten su tamaño a través de la liberación de dióxido de carbono al interactuar con los ácidos. - - Son frecuentes en el bicarbonato de sodio y regulan el pH de los alimentos, evitando que se vuelvan muy ácidos o demasiado alcalinos. En el mundo culinario, los carbonatos sódicos también pueden mejorar la textura y la estructura de los alimentos, como en los tallarines, modificando la estructura del gluten. - - Generalmente reconocidos como seguros, estos aditivos no son tóxicos cuando se consumen en las cantidades típicas que se encuentran en los alimentos. - - - value_tag: en:e415 - content: |- - La goma xantana (E 415) es un polisacárido natural derivado de azúcares fermentados, utilizado con frecuencia en la industria alimentaria como agente espesante y estabilizador. - - Este versátil aditivo alimentario mejora la textura y previene la separación de ingredientes en una amplia gama de productos, incluidos aderezos para ensaladas, salsas y productos horneados sin gluten. - - Se considera seguro para el consumo, incluso si las cantidades ingeridas son elevadas. - - - value_tag: en:e471 - content: |- - Los monoglicéridos y diglicéridos de ácidos grasos (E 471) son aditivos alimentarios comúnmente utilizados como emulgentes en diversos alimentos procesados. - - Estos compuestos consisten en moléculas de glicerol unidas a una o dos cadenas de ácidos grasos, y ayudan a estabilizar y mezclar el agua y los ingredientes a base de aceite. El aditivo E 471 mejora la textura y la vida útil de productos como la margarina, los productos horneados y los helados, garantizando una textura suave y consistente.  - - En general, se considera seguro para el consumo dentro de los límites reglamentarios establecidos. - - - value_tag: en:e500ii - content: |- - El hidrogenocarbonato de sodio (E 500ii), o bicarbonato sódico, es un aditivo alimentario comúnmente utilizado como agente leudante. - - Cuando se añade a las preparaciones, libera dióxido de carbono tras ser expuesto al calor o a ácidos, haciendo que la masa de los productos horneados aumente de tamaño y tenga una textura ligera y esponjosa. - - Es un aditivo generalmente reconocido como seguro (GRAS) por las autoridades reguladoras, siempre y cuando su uso no excede las cantidades adecuadas. No plantea riesgos significativos para la salud cuando se consume en preparaciones alimentarias comunes. - - - value_tag: en:e412 - content: |- - La goma guar (E 412) es un aditivo alimentario natural derivado de los granos de guar. - - Es un polvo blanco e inodoro y es apreciado por sus notables propiedades espesantes y estabilizantes, lo que lo convierte en un ingrediente habitual en diversos productos alimenticios, como salsas, aderezos y helados. - - Cuando se usa con moderación, la goma guar se considera segura para el consumo y no causa efectos adversos conocidos en la salud. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - Los difosfatos (E 450) son aditivos alimentarios que se utilizan a menudo para modificar la textura de los productos, ya que actúan como agentes gasificantes durante la cocción y evitan la coagulación de los alimentos enlatados. - - Estas sales, que se utilizan para dar estabilidad a la nata montada, también se encuentran en productos en polvo para mantener sus propiedades de flujo. Normalmente, están presentes en productos horneados, carnes procesadas y refrescos. - - Derivados del ácido fosfórico, **forman parte de nuestra ingesta diaria de fosfatos, que a menudo supera los niveles recomendados ** debido a la prevalencia de fosfatos en las bebidas y los alimentos procesados. - - El consumo excesivo de fosfatos está relacionado con problemas de salud, como ** el deterioro de función renal ** y ** la debilitación de la salud ósea **. Aunque los difosfatos generalmente se consideran seguros cuando se consumen dentro de las cantidades diarias recomendadas, es importante controlar el consumo general de fosfatos para mantener una salud óptima. - - - value_tag: en:e407 - content: |- - Los carragenanos (E 407) son una sustancia derivada de las algas rojas que se emplea ampliamente en la industria alimentaria como agente gelificante, espesante y estabilizante, especialmente en productos lácteos y cárnicos. - - Puede presentarse en diversas formas y cada una de ellas aporta diferentes propiedades a la textura de los alimentos. - - Sin embargo, su forma degradada, a menudo denominada poligeenan, **ha planteado problemas de salud ** debido a sus posibles efectos inflamatorios y ha sido clasificada como **posible carcinógeno humano del grupo 2B** por la Agencia Internacional para la Investigación del Cáncer (IARC). - - No obstante, diversos organismos reguladores han considerado seguros los carragenanos de uso alimentario cuando se consumen en las cantidades que habitualmente se encuentran en los alimentos. - - - value_tag: en:e440 - content: |- - Las pectinas (E 440) son carbohidratos naturales que se encuentran principalmente en las frutas. En la industria alimentaria, actúan como agentes gelificantes y ayudan a obtener la textura gelatinosa deseada en mermeladas, jaleas y confituras. - - Las pectinas estabilizan y espesan diversos productos alimenticios, como postres, productos de confitería y bebidas, garantizando una consistencia uniforme y de calidad. - - Reconocidas como seguras por varias autoridades sanitarias, las pectinas se han utilizado ampliamente sin efectos adversos notables cuando se consumen en las cantidades dietéticas habituales. diff --git a/knowledge_panels/additives/world-et.yml b/knowledge_panels/additives/world-et.yml deleted file mode 100644 index e92e783a87fb..000000000000 --- a/knowledge_panels/additives/world-et.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: lisandid - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-eu.yml b/knowledge_panels/additives/world-eu.yml deleted file mode 100644 index 7b46e039a35f..000000000000 --- a/knowledge_panels/additives/world-eu.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: gehigarriak - country: world - lang: eu - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-fa.yml b/knowledge_panels/additives/world-fa.yml deleted file mode 100644 index 88a08387768a..000000000000 --- a/knowledge_panels/additives/world-fa.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: 'مواد افزودنی:' - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-fi.yml b/knowledge_panels/additives/world-fi.yml deleted file mode 100644 index 197a16f10e11..000000000000 --- a/knowledge_panels/additives/world-fi.yml +++ /dev/null @@ -1,167 +0,0 @@ -groups: - - - tag_type: lisäaineet - country: world - lang: fi - items: - - - value_tag: en:e330 - content: |- - 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 - sitä pidetään Generally Recognized As Safe (GRAS) elintarvikelisäaineena - sääntelyvirastojen toimesta maailmanlaajuisesti. - - - value_tag: en:e322 - content: |- - 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 tasaiset - koostumukset erilaisissa tuotteissa, kuten suklaissa, kastikkeissa ja leivonnaisissa. - - **Ne eivät aiheuta tunnettuja terveysriskejä**. - - - value_tag: en:e322i - content: |- - 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 tasaiset - koostumukset erilaisissa tuotteissa, kuten suklaissa, kastikkeissa ja leivonnaisissa. - - **Ne eivät aiheuta tunnettuja terveysriskejä**. - - - value_tag: en:e500 - content: |- - 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 ruuan pH:ta estäen sitä - muuttumasta liian happamaksi tai emäksiseksi. Kulinaarisessa maailmassa natrium- - -karbonaatit voivat myös parantaa elintarvikkeiden, kuten - nuudeleiden tekstuuria ja rakennetta muokkaamalla gluteeniverkostoa. - - Yleisesti tunnustettu turvallisiksi, natriumkarbonaatit ovat myrkyttömiä, kun - niitä kulutetaan tyypillisissä elintarvikkeissa esiintyvissä määrissä. - - - value_tag: en:e415 - content: |- - Ksantaanikumi (E415) on fermentoiduista - sokereista johdettu luonnollinen polysakkaridi, jota käytetään usein elintarviketeollisuudessa sakeuttamis- ja stabilointiaineena. - - Tämä monipuolinen elintarvikelisäaine parantaa tekstuuria ja estää ainesosien - erottumisen monissa tuotteissa, mukaan lukien salaattikastikkeet, - kastikkeet ja gluteenittomat leivonnaiset. - - Sitä pidetään turvallisena kulutukseen jopa suurilla saantimäärillä. - - - value_tag: en:e471 - content: |- - Rasvahappojen mono- ja diglyseridit (E471) ovat elintarvikelisäaineita, - joita käytetään yleisesti emulgointiaineina erilaisissa jalostetuissa elintarvikkeissa. - - Nämä yhdisteet koostuvat glyserolimolekyyleistä, jotka on kytketty 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. - - - value_tag: en:e500ii - content: |- - 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 Generally Recognized As Safe (GRAS) lisäaineeksi, kun - käytetään asianmukaisina määrinä, eikä se aiheuta merkittäviä terveysriskejä, kun - käytetään tyypillisissä elintarvikesovelluksissa. - - - value_tag: en:e412 - content: |- - Guarkumi (E412) on guarpavuista johdettu luonnollinen elintarvikelisäaine. - - Tämä valkoinen, hajuton jauhe on arvostettu sen huomattavasta sakeuttamisesta ja - stabiloivista ominaisuuksistaan, mikä tekee siitä yleisen ainesosan erilaisissa - ruokatuotteissa, mukaan lukien kastikkeet, kastikkeet ja jäätelöt. - - Kohtuullisesti käytettynä guarkumia pidetään turvallisena kulutukseen, - ilman tunnettuja haitallisia terveysvaikutuksia. - - - value_tag: en:e202 - content: |- - 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 ovat kuitenkin yleisesti tunnustaneet kaliumsorbaatin - turvalliseksi (GRAS). - - - value_tag: en:e450 - content: |- - 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, jotta ne säilyttävät juoksevuusominaisuudet. Niitä on yleisesti - leivonnaisissa, lihajalosteissa ja virvoitusjuomissa. - - Johtuu fosforihaposta, **ne ovat osa päivittäistä fosfaatin - saantiamme, joka usein ylittää suositellut tasot** johtuen fosfaattien esiintyvyydestä - jalostetuissa ruoissa ja juomissa. - - Liiallinen fosfaatin kulutus liittyy terveysongelmiin, kuten - **heikentynyt munuaisten toiminta** ja **heikentynyt luuston terveys**. Vaikka difosfaatteja - pidetään yleensä turvallisina, kun niitä kulutetaan vahvistettujen - hyväksyttävien päivittäisten saannin rajoissa, on välttämätöntä seurata fosfaatin - kokonaiskulutusta optimaalisen terveyden ylläpitämiseksi. - - - value_tag: en:e407 - content: |- - 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 hajonnut muoto, jota usein kutsutaan poligeeniksi, **on aiheuttanut - terveysongelmia** mahdollisten tulehdusvaikutustensa ja - luokituksensa **mahdollinen syöpää aiheuttava aine (ryhmä 2B)** vuoksi - Kansainvälisen syöväntutkimuslaitoksen (IARC) toimesta. - - Siitä huolimatta useat - sääntelyelimet ovat pitäneet elintarvikelaatuista karrageenia turvallisena, kun sitä kulutetaan tyypillisesti elintarvikkeissa. - - - value_tag: en:e440 - content: |- - Pektiinit (E440) ovat luonnollisia hiilihydraatteja, joita esiintyy pääasiassa hedelmissä, - 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. - - Useat terveysviranomaiset ovat tunnustaneet turvallisiksi pektiinejä, joita on käytetty - laajalti ilman merkittäviä haittavaikutuksia, kun niitä kulutetaan tyypillisinä - ruokavalion määrinä. diff --git a/knowledge_panels/additives/world-fil.yml b/knowledge_panels/additives/world-fil.yml deleted file mode 100644 index bdd6b2ba76a1..000000000000 --- a/knowledge_panels/additives/world-fil.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: mga sangkap - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-fo.yml b/knowledge_panels/additives/world-fo.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-fo.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-fr.yml b/knowledge_panels/additives/world-fr.yml deleted file mode 100644 index ee8d96931e4a..000000000000 --- a/knowledge_panels/additives/world-fr.yml +++ /dev/null @@ -1,150 +0,0 @@ -groups: - - - tag_type: additifs - country: monde - lang: en - items: - - - value_tag: en:e322 - content: |- - Les lécithines font partis des additifs les plus utilisés dans l'industrie agroalimentaire, - puisqu'ils sont présents dans 17 % des produits alimentaires selon l'Anses. - **Ils ne présentent pas de risques connus pour la santé**. - - - value_tag: en:e322i - content: |- - Les lécithines font partis des additifs les plus utilisés dans l'industrie agroalimentaire, - puisqu'ils sont présents dans 17 % des produits alimentaires selon l'Anses. - **Ils ne présentent pas de risques connus pour la santé**. - - - value_tag: en:e250 - content: |- - Les lécithines font partis des additifs les plus utilisés dans l'industrie agroalimentaire, - puisqu'ils sont présents dans 17 % des produits alimentaires selon l'Anses. - **Ils ne présentent pas de risques connus pour la santé**. - - - value_tag: en:e330 - content: |- - L'acide citrique est un acide organique naturel présent dans les - agrumes tels que les citrons et les oranges. - - Il est largement utilisé dans l'industrie alimentaire en tant - qu'exhausteur de goût, acidifiant et conservateur en raison de son - goût acidulé et rafraîchissant. - - L'acide citrique est considéré comme un additif alimentaire sûr par - les organismes de réglementation du monde entier. - - - value_tag: fr:e415 - content: |- - 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. - - - value_tag: fr:e471 - content: |- - 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. - - - value_tag: fr:e500ii - content: |- - 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. - - - value_tag: fr:e412 - content: |- - 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. - - - value_tag: fr:e202 - content: |- - 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 (GRAS) par les autorités réglementaires. - - - value_tag: fr:e450 - content: |- - 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. - - - value_tag: fr:e407 - content: |- - 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. - - - value_tag: fr:e440 - content: |- - 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 - . diff --git a/knowledge_panels/additives/world-ga.yml b/knowledge_panels/additives/world-ga.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ga.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-gd.yml b/knowledge_panels/additives/world-gd.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-gd.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-gl.yml b/knowledge_panels/additives/world-gl.yml deleted file mode 100644 index 293715b48f99..000000000000 --- a/knowledge_panels/additives/world-gl.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: aditivos - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-gu.yml b/knowledge_panels/additives/world-gu.yml deleted file mode 100644 index f0ebcd48f98a..000000000000 --- a/knowledge_panels/additives/world-gu.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: ઉમેરણો - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ha.yml b/knowledge_panels/additives/world-ha.yml deleted file mode 100644 index 96fb5465e513..000000000000 --- a/knowledge_panels/additives/world-ha.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: ƙari - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-he.yml b/knowledge_panels/additives/world-he.yml deleted file mode 100644 index 9d2ea73ab61a..000000000000 --- a/knowledge_panels/additives/world-he.yml +++ /dev/null @@ -1,162 +0,0 @@ -groups: - - - tag_type: תוספים - country: עולם - lang: he - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - פקטינים (E440) הם פחמימות טבעיות, הנמצאות בעיקר בפירות, שפועלות כסוכני הקרשה בתעשיית המזון, יוצרים מרקם דמוי לג׳ל בקינוחים, ריבות ומרמלדות. - - הפקטינים מייצבים ומסמיכים מגוון מוצרי מזון, כגון קינוחים, סוכריות ומשקאות, מבטיחים מרקם ואיכות אחידים. - - רשויות בריאות שונות מכירות בהם כבטוחים, בפקטינים נעשה שימוש נרחב מבלי תופעות לוואי משמעותיות בעת צריכה בכמויות תזונתיות תקינות. diff --git a/knowledge_panels/additives/world-hi.yml b/knowledge_panels/additives/world-hi.yml deleted file mode 100644 index 15304249d15d..000000000000 --- a/knowledge_panels/additives/world-hi.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: योगशील - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-hr.yml b/knowledge_panels/additives/world-hr.yml deleted file mode 100644 index 8df52eca6ad0..000000000000 --- a/knowledge_panels/additives/world-hr.yml +++ /dev/null @@ -1,152 +0,0 @@ -groups: - - - tag_type: aditivi - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - Limunska kiselina je prirodna organska kiselina prisutna agrumima (limun, naranča i limete). - - - Široko se koristi u prehrambenoj industriji pojačavanje okusa, za kiseljenje, i kao konzervans zbog kiselog i svježeg okusa. - - Limunska kiselina je sigurna za konzumiranje ako se koristi umjereno i općenito je prepoznata kao sigurni prehrambeni aditiv širom svjetskih agencija koje se bave regulativom. - - - value_tag: en:e322 - content: |- - Lecitini su prirodni spojevi koji se često koriste u prehrambenoj industriji kao emulgatori i stabilizatori. - - Izvađeni iz izvora poput soje i jaja, lecitini se sastoje od fosfolipida koji poboljšavaju miješanje ulja i vode, osiguravajući glatke teksture u raznim proizvodima poput čokolade, preljeva i pekarskih proizvoda. - - **Ne predstavljaju poznate zdravstvene rizike**. - - - value_tag: en:e322i - content: |- - Lecitini su prirodni spojevi koji se često koriste u prehrambenoj industriji kao emulgatori i stabilizatori. - - Izvađeni iz izvora poput soje i jaja, lecitini se sastoje od fosfolipida koji poboljšavaju miješanje ulja i vode, osiguravajući glatke teksture u raznim proizvodima poput čokolade, preljeva i pekarskih proizvoda. - - **Ne predstavljaju poznate zdravstvene rizike**. - - - value_tag: en:e500 - content: |- - Natrijevi karbonati (E500) su spojevi koji se obično koriste u pripremi hrane kao sredstva za dizanje kvasca, koji pomažu u dizanju peciva oslobađajući ugljični dioksid u interakciji sa kiselinama. - - - Obično se mogu pronaći u sodi bikarboni, reguliraju pH hrane, sprječavajući da postane previše kisela ili alkalna. U kulinarskom svijetu, natrijevi karbonati mogu također poboljšati teksturu i strukturu hrane, kao što su nudle, modificirajući mreže glutena. - - - - Natrijevi karbonati su sigurni i ne toksični ukoliko se konzumraju u određenim količinama u hrani. - - - value_tag: en:e415 - content: |- - Ksantan guma (E415) prirodni je polisaharid dobiven iz fermentiranih - šećera, često se koristi u prehrambenoj industriji kao sredstvo za zgušnjavanje i stabiliziranje. - - Ovaj svestrani prehrambeni dodatak poboljšava teksturu i sprječava razdvajanje sastojaka u raznim proizvodima, uključujući preljeve za salatu, umake i pekarske proizvode bez glutena. - - Smatra se sigurnim za konzumaciju čak i u velikim količinama. - - - value_tag: en:e471 - content: |- - Mono- i digliceridi masnih kiselina (E471) su aditivi u hrani - koji se obično koriste kao emulgatori u različitoj prerađenoj hrani. - - Ovi spojevi sastoje se od molekula glicerola povezanih s jednim ili dva lanca - masnih kiselina, koji pomažu stabilizirati i miješati - sastojke na bazi vode i ulja. E471 poboljšava teksturu i rok trajanja proizvoda - poput margarina, pekarskih proizvoda i sladoleda, osiguravajući glatku i - postojanu teksturu. - - Općenito se smatra sigurnim za konzumaciju unutar utvrđenih - regulatornih ograničenja. - - - value_tag: en:e500ii - content: |- - Natrijev hidrogenkarbonat, također poznat kao E500ii, je prehrambeni aditiv - koji se obično koristi kao sredstvo za dizanje kvasca. - - Kada se doda u recepte, oslobađa ugljični dioksid nakon izlaganja - toplini ili kiselinama, uzrokujući dizanje tijesta i rezultirajući laganom, pahuljastom - teksturom u pečenim proizvodima. - - Općenito je priznat kao siguran (GRAS) od strane regulatornih tijela kada se - koristi u odgovarajućim količinama i ne predstavlja značajan zdravstveni rizik kada se - konzumira u tipičnoj primjeni hrane. - - - value_tag: en:e412 - content: |- - Guar guma (E412) je prirodni prehrambeni aditiv dobiven iz zrna guara. - - Ovaj bijeli prah bez mirisa cijenjen je zbog svojih izvanrednih svojstava zgušnjavanja i - stabilizacije, što ga čini čestim sastojkom u raznim prehrambenim - proizvodima, uključujući umake, preljeve i sladolede. - - Kada se koristi u umjerenim količinama, guar guma se smatra sigurnom za konzumaciju, - bez poznatih štetnih učinaka na zdravlje. - - - value_tag: en:e202 - content: |- - Kalijev sorbat (E202) je sintetski konzervans za hranu koji se obično koristi - za produljenje roka trajanja raznih prehrambenih proizvoda. - - Djeluje tako da inhibira rast plijesni, kvasca i nekih bakterija, - sprječavajući kvarenje. Kada se doda hrani, pomaže u održavanju njihove - svježine i kvalitete. - - Neka su istraživanja pokazala da u kombinaciji s nitritima kalijev - sorbat ima genotoksično djelovanje in vitro. Međutim, regulatorna tijela općenito smatraju kalijev sorbat - sigurnim (GRAS). - - - value_tag: en:e450 - content: |- - Difosfati (E450) su aditivi u hrani koji se često koriste za modificiranje - teksture proizvoda, djelujući kao sredstva za dizanje kvasca u pečenju i sprječavajući - koagulaciju konzervirane hrane. - - Ove soli mogu stabilizirati šlag, a nalaze se i u - proizvodima u prahu kako bi zadržale njihovu tečnost. Obično su prisutni u - pekarskim proizvodima, prerađenom mesu i bezalkoholnim pićima. - - Dobiveni iz fosforne kiseline, **oni su dio našeg dnevnog unosa fosfata, koji često premašuje preporučene razine** zbog prevalencije - fosfata u prerađenoj hrani i pićima. - - Pretjerana konzumacija fosfata povezana je sa zdravstvenim problemima, kao što su - **oslabljena funkcija bubrega** i **oslabljeno zdravlje kostiju**. Iako se difosfati - općenito smatraju sigurnima kada se konzumiraju unutar utvrđenih - prihvatljivih dnevnih unosa, nužno je pratiti ukupnu potrošnju fosfata - kako bi se održalo optimalno zdravlje. - - - value_tag: en:e407 - content: |- - Karagenan (E407), dobiven iz crvenih morskih algi, široko se koristi u - prehrambenoj industriji kao sredstvo za želiranje, zgušnjavanje i stabilizaciju, posebice u - mliječnim i mesnim proizvodima. - - Može postojati u različitim oblicima, od kojih svaki daje različita teksturalna - svojstva hrani. - - Međutim, njegov degradirani oblik, koji se često naziva poligenan, **pobudio je - zabrinutost za zdravlje** zbog svojih potencijalnih upalnih učinaka i njegove - klasifikacije kao **moguće ljudske karcinogen (Skupina 2B)** - Međunarodne agencije za istraživanje raka (IARC). - - Unatoč tome, razna - regulatorna tijela smatraju karagenan za hranu sigurnim kada se konzumira u količinama koje se obično nalaze u hrani. - - - value_tag: en:e440 - content: |- - Pektini (E440) su prirodni ugljikohidrati, uglavnom se nalaze u voću, - koji djeluju kao sredstva za želiranje u prehrambenoj industriji, stvarajući poželjnu - teksturu poput želea u džemovima, želeima i marmeladama. - - Pektini stabiliziraju i zgušnjavaju različite prehrambene proizvode, kao što su deserti, - slastice i pića, osiguravajući ujednačenu konzistenciju i - kvalitetu. - - Pektini su prepoznati kao sigurni za konzumaciju od različitih zdravstvenih autoriteta, - naširoko se koriste bez značajnih štetnih učinaka kada se konzumiraju u tipičnim - prehrambenim količinama. diff --git a/knowledge_panels/additives/world-ht.yml b/knowledge_panels/additives/world-ht.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ht.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-hu.yml b/knowledge_panels/additives/world-hu.yml deleted file mode 100644 index 080b7a38badb..000000000000 --- a/knowledge_panels/additives/world-hu.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: adalékanyagok - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-hy.yml b/knowledge_panels/additives/world-hy.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-hy.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-id.yml b/knowledge_panels/additives/world-id.yml deleted file mode 100644 index e78ab2cab275..000000000000 --- a/knowledge_panels/additives/world-id.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: zat - zat aditif - country: dunia - lang: en - items: - - - value_tag: en:e330 - content: |- - Asam sitrat adalah asam organik alami yang ditemukan dalam buah jeruk seperti - lemon, jeruk, dan limau. - - Asam sitrat banyak digunakan dalam industri makanan sebagai penambah rasa, pengasam, - dan pengawet karena rasanya yang asam dan menyegarkan. - - Asam sitrat aman untuk dikonsumsi bila digunakan dalam jumlah sedang dan - dianggap sebagai aditif makanan yang secara umum diakui sebagai aman (GRAS) oleh - badan pengatur di seluruh dunia. - - - value_tag: en:e322 - content: |- - Lesitin adalah senyawa alami yang biasa digunakan dalam industri makanan sebagai - pengemulsi dan penstabil. - - Diekstrak dari sumber seperti kedelai dan telur, lesitin terdiri dari - fosfolipid yang meningkatkan pencampuran minyak dan air, memastikan kelancaran - tekstur dalam berbagai produk seperti cokelat, saus, dan makanan yang dipanggang. - - **Lecithin tidak menimbulkan risiko kesehatan yang diketahui**. - - - value_tag: en:e322i - content: |- - Lesitin adalah senyawa alami yang biasa digunakan dalam industri makanan sebagai - pengemulsi dan penstabil. - - Diekstrak dari sumber seperti kedelai dan telur, lesitin terdiri dari - fosfolipid yang meningkatkan pencampuran minyak dan air, memastikan kelancaran - tekstur dalam berbagai produk seperti cokelat, saus, dan makanan yang dipanggang. - - **Lecithin tidak menimbulkan risiko kesehatan yang diketahui**. - - - value_tag: en:e500 - content: |- - Natrium karbonat (E500) adalah senyawa yang biasa digunakan dalam persiapan makanan - sebagai agen ragi, membantu makanan yang dipanggang mengembang dengan melepaskan karbon dioksida - ketika mereka berinteraksi dengan asam. - - Sering ditemukan dalam soda kue, mereka mengatur pH makanan, mencegahnya - menjadi terlalu asam atau terlalu basa. Dalam dunia kuliner, natrium - karbonat juga dapat meningkatkan tekstur dan struktur makanan, seperti - mie, dengan memodifikasi jaringan gluten. - - Secara umum diakui aman, natrium karbonat tidak beracun bila - dikonsumsi dalam jumlah yang biasa ditemukan dalam makanan. - - - value_tag: en:e415 - content: |- - Gom xanthan (E415) adalah polisakarida alami yang berasal dari hasil fermentasi - gula, sering digunakan dalam industri makanan sebagai pengental dan penstabil - agen. - - Aditif makanan serbaguna ini meningkatkan tekstur dan mencegah - pemisahan dalam berbagai macam produk, termasuk saus salad, - saus, dan makanan yang dipanggang bebas gluten. - - Ini dianggap aman untuk dikonsumsi bahkan pada jumlah asupan yang tinggi. - - - value_tag: en:e471 - content: |- - Mono dan digliserida asam lemak (E471), adalah bahan tambahan makanan - yang biasa digunakan sebagai pengemulsi dalam berbagai makanan olahan. - - Senyawa ini terdiri dari molekul gliserol yang dihubungkan dengan satu atau dua - rantai asam lemak, yang membantu menstabilkan dan mencampurkan air dan minyak - bahan. E471 meningkatkan tekstur dan umur simpan produk - seperti margarin, makanan yang dipanggang, dan es krim, memastikan halus dan - tekstur yang konsisten. - - Secara umum dianggap aman untuk dikonsumsi dalam batas-batas yang ditetapkan - batas peraturan. - - - value_tag: en:e500ii - content: |- - Sodium hidrogen karbonat, juga dikenal sebagai E500ii, adalah bahan tambahan makanan - yang biasa digunakan sebagai agen ragi. - - Ketika ditambahkan ke resep, ia melepaskan gas karbon dioksida saat terpapar - panas atau asam, menyebabkan adonan mengembang dan menghasilkan adonan yang ringan dan mengembang - tekstur dalam makanan yang dipanggang. - - Secara umum diakui sebagai aman (GRAS) oleh otoritas pengawas ketika - digunakan dalam jumlah yang tepat dan tidak menimbulkan risiko kesehatan yang signifikan ketika - dikonsumsi dalam aplikasi makanan biasa. - - - value_tag: en:e412 - content: |- - Guar gum (E412) adalah bahan tambahan makanan alami yang berasal dari kacang guar. - - Bubuk putih dan tidak berbau ini dihargai karena pengentalannya yang luar biasa dan - menstabilkan, menjadikannya bahan yang umum dalam berbagai makanan - produk, termasuk saus, saus, dan es krim. - - Jika digunakan dalam jumlah sedang, guar gum dianggap aman untuk dikonsumsi, - tanpa efek kesehatan yang merugikan. - - - value_tag: en:e202 - content: |- - Kalium sorbat (E202) adalah pengawet makanan sintetis yang biasa digunakan - untuk memperpanjang umur simpan berbagai produk makanan. - - Bahan ini bekerja dengan menghambat pertumbuhan jamur, ragi, dan beberapa bakteri, - mencegah pembusukan. Ketika ditambahkan ke makanan, ini membantu mempertahankannya - kesegaran dan kualitas. - - Beberapa penelitian menunjukkan bahwa ketika dikombinasikan dengan nitrit, kalium - sorbat memiliki aktivitas genotoksik secara in vitro. Namun, kalium sorbat adalah - secara umum diakui sebagai aman (GRAS) oleh pihak berwenang. - - - value_tag: en:e450 - content: |- - Difosfat (E450) adalah bahan tambahan makanan yang sering digunakan untuk memodifikasi - tekstur produk, bertindak sebagai agen ragi dalam memanggang dan mencegah - pembekuan makanan kaleng. - - Garam ini dapat menstabilkan krim kocok dan juga ditemukan dalam bentuk bubuk - produk untuk mempertahankan sifat alirannya. Garam ini biasanya terdapat dalam - makanan yang dipanggang, daging olahan, dan minuman ringan. - - Berasal dari asam fosfat, **mereka adalah bagian dari asupan fosfat harian kita - asupan, yang sering melampaui tingkat yang direkomendasikan ** karena prevalensi - fosfat dalam makanan dan minuman olahan. - - Konsumsi fosfat yang berlebihan dikaitkan dengan masalah kesehatan, seperti - **gangguan fungsi ginjal** dan **kesehatan tulang yang lemah**. Meskipun difosfat - umumnya dianggap aman bila dikonsumsi dalam batas yang ditetapkan - asupan harian yang dapat diterima, sangat penting untuk memantau keseluruhan fosfat - konsumsi fosfat secara keseluruhan untuk menjaga kesehatan yang optimal. - - - value_tag: en:e407 - content: |- - Karagenan (E407), yang berasal dari rumput laut merah, digunakan secara luas dalam - industri makanan sebagai bahan pembentuk gel, pengental, dan penstabil, terutama dalam - produk susu dan daging. - - Itu bisa ada dalam berbagai bentuk, masing-masing memberikan tekstur yang berbeda - properti untuk makanan. - - Namun, bentuknya yang terdegradasi, sering disebut sebagai poligeenan, ** telah menimbulkan - masalah kesehatan ** karena potensi efek inflamasi dan - klasifikasi sebagai **karsinogen manusia yang mungkin (Grup 2B) ** oleh - Badan Internasional untuk Penelitian Kanker (IARC). - - Namun demikian, karagenan tingkat makanan telah dianggap aman oleh berbagai - badan pengawas ketika dikonsumsi dalam jumlah yang biasanya ditemukan dalam makanan. - - - value_tag: en:e440 - content: |- - Pektin (E440) adalah karbohidrat alami, yang sebagian besar ditemukan dalam buah-buahan, - yang bertindak sebagai agen pembentuk gel dalam industri makanan, menciptakan yang diinginkan - tekstur seperti jeli pada selai, jeli, dan selai jeruk. - - Pektin menstabilkan dan mengentalkan berbagai produk makanan, seperti makanan penutup - kembang gula, dan minuman, memastikan konsistensi yang seragam dan - kualitas. - - Diakui aman oleh berbagai otoritas kesehatan, pektin telah - banyak digunakan tanpa efek samping yang mencolok bila dikonsumsi secara umum - jumlah makanan. diff --git a/knowledge_panels/additives/world-ii.yml b/knowledge_panels/additives/world-ii.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ii.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-is.yml b/knowledge_panels/additives/world-is.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-is.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-it.yml b/knowledge_panels/additives/world-it.yml deleted file mode 100644 index d5427fc80dc2..000000000000 --- a/knowledge_panels/additives/world-it.yml +++ /dev/null @@ -1,106 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: it - items: - - - value_tag: en:e330 - content: |- - L'acido citrico è un acido organico naturale presente negli agrumi, come limoni, arance, e lime. - - È ampiamente utilizzato nell'industria alimentare come un esaltatore di sapidità, acidificante e conservante, grazie al suo gusto aspro e rinfrescante. - - L'acido citrico è sicuro se consumato con moderazione ed è considerato un additivo alimentare "generalmente riconosciuto come sicuro" (GRAS) dalle agenzie di regolamentazione in tutto il mondo. - - - value_tag: en:e322 - content: |- - Le lecitine sono composti naturali comunemente utilizzati nell'industria alimentare come emulsionanti e stabilizzanti. - - Estratte da fonti come semi di soia e uova, le lecitine sono costituite da fosfolipidi che facilitano la miscelazione tra olio e acqua, garantendo consistenze omogenee in vari prodotti come cioccolatini, farciture e prodotti da forno. - - **Non presentano alcun rischio sulla salute noto**. - - - value_tag: en:e322i - content: |- - Le lecitine sono composti naturali comunemente utilizzati nell'industria alimentare come emulsionanti e stabilizzanti. - - Estratte da fonti come semi di soia e uova, le lecitine sono costituite da fosfolipidi che facilitano la miscelazione tra olio e acqua, garantendo consistenze omogenee in vari prodotti come cioccolatini, farciture e prodotti da forno. - - **Non presentano alcun rischio sulla salute noto**. - - - value_tag: en:e500 - content: |- - I carbonati di sodio (E500) sono composti comunemente utilizzati nella preparazione del cibo come agenti lievitanti, aiutando i prodotti da forno a crescere mediante il rilascio di anidride carbonica quando interagiscono con gli acidi. - - Spesso identificabili nel bicarbonato di sodio, regolano il pH del cibo, evitando che diventi troppo acido o troppo alcalino. Nel mondo gastronomico, i carbonati di sodio possono anche migliorare la consistenza e la struttura dei cibi, come nei noodle, modificando la maglia glutinica. - - Generalmente riconosciuti come sicuri, i carbonati di sodio non sono tossici quando consumati in quantitativi tipicamente pesenti negli alimenti. - - - value_tag: en:e415 - content: |- - La gomma xantana (E415) è un polisaccaride naturale derivato da zuccheri fermentati, spesso utlizzata nell'industria alimentare come agente addensante e stabilizzante. - - Questo additivo alimentare versatile 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 considerata sicura per il consumo anche in quantità elevate di assunzione. - - - value_tag: en:e471 - content: |- - I mono- e digliceridi degli acidi grassi (E471) sono additivi alimentari comunemente utilizzati come emulsionanti in vari alimenti trasformati. - - Questi composti consistono in molecole di glicerolo legate a una o due catene di acidi grassi, che aiutano a stabilizzare e miscelare l'acqua e gli ingredienti a base di olio. L'E471 migliora la struttura e la conservazione di prodotti quali margarina, prodotti da forno e gelato, assicurando una struttura omogenea e consistente. - - Sono generalmente considerati sicuri per il consumo entro i limiti regolamentari stabiliti. - - - value_tag: en:e500ii - content: |- - L'idrogenocarbonato di sodio, anche noto come E500ii, è un additivo alimentare comunemente utilizzato come un agente lievitante. - - Quando aggiunto nelle ricette, rilascia biossido di carbonio come gas al momento dell'esposizione al calore o agli acidi, causando la lievitazione dell'impasto e dando una struttura leggera e soffice ai prodotti da forno. - - È generalmente riconosciuto come sicuro (GRAS) dalle autorità regolarorie quando utilizzato in quantità appropriate e non pone alcun rischio di salute significativo quando consumato nei tipici impieghi alimentari. - - - value_tag: en:e412 - content: |- - La gomma di guar (E412) è un additivo alimentare naturale ricavato dai fagioli di guar. - - Questa polvere bianca e inodore è apprezzata per le sue notevoli proprietà addensanti e stabilizzanti, rendendola un ingrediente comune in vari prodotti alimentari, incluse salse, ripieni e gelati. - - Quando utilizzata in moderazione, la gomma di guar è considerata sicura per il consumo, senza effetti avversi sulla salute conosciuti. - - - value_tag: en:e202 - content: |- - Il sorbato di potassio (E202) è un conservante alimentare sintetico, utilizzato comunemente per estendere la durata di conservazione di vari prodotti alimentari. - - Agisce inibendo la crescita di muffe, lieviti, e alcuni batteri, prevenendone il deterioramento. Quando aggiunto gli alimenti, contribuisce a mantenerne la loro freschezza e la qualità. - - Alcuni studi hanno dimostrato che, quando combinato con i nitriti, il sorbato di potassio esercita un'azione genotossica in vitro. Tuttavia, il sorbato di potassio è generalmente riconosciuto come sicuro (GRAS), dalle autorità regolatorie. - - - value_tag: en:e450 - content: |- - I difosfati (E450) sono additivi alimentari spesso utilizzati per modificare la struttura dei prodotti, agendo come agenti lievitanti nella cottura al forno ed evitando la coagulazione del cibo in scatola. - - Questi sali possono stabilizzare la panna montata e si trovano anche nei prodotti in polvere per mantenerne le loro proprietà di viscosità. Sono comunemente presenti nei prodotti da forno, nelle carni processate e nelle bevande analcoliche. - - Derivati dall'acido fosforico, **contribuiscono alla nostra assunzione quotidiana di fosfati, che sorpassa spesso i livelli raccomandati** a causa della prevalenza dei fosfati nei cibi e nelle bevande trasformate. - - Un consumo eccessivo di fosfati è correlato a problemi di salute, come la **compromissione delle funzionalità renali** e **indebolimento della salute delle ossa**. Sebbene i difosfati siano generalmente considerati come sicuri quando consumati entro le assunzioni giornaliere stabilite come accettabili, è imperativo monitorarne il consumo complessivo di fosfati, per mantenere una salute ottimale. - - - value_tag: en:e407 - content: |- - La carragenina (E407), derivata dall'alga rossa, è largamente impiegata nell'industria alimentare come un agente gelificante, addensante e stabilizzante, in particolare in prodotti caseari e a base di carne. - - Può esistere sotto varie forme, ognuna delle quali conferisce distinte proprietà strutturali agli alimenti. - - Tuttavia, la sua forma degradata, spesso detta "poligeenan" o poligenina, **ha sollevato preoccupazioni per la salute** a causa dei suoi potenziali effetti infiammatori e della sua classificazione come un **possibile composto cancerogeno per l'uomo (Gruppo 2B)** dall'Agenzia Internazionale per la Ricerca sul Cancro (IARC). - - Tuttavia, la carragenina commestibile è stata reputata come sicura da vari corpi regolatori, quando consumata nelle quantità tipicamente presenti negli alimenti. - - - value_tag: en:e440 - content: |- - Le pectine (E440) sono carboidrati naturali, prevalentemente presenti nella frutta, che agiscono come agenti gelificanti nell'industria alimentare, creando la desiderabile struttura gelatinosa in marmellate, gelatine e confetture. - - Le pectine stabilizzano e addensano vari prodotti alimentari, come dessert, confetture e bevande, assicurando una consistenza e qualità uniformi. - - Riconosciute come sicure da varie autorità sanitarie, le pectine sono state utilizzate ampiamente senza effetti avversi degni di nota, quando consumate nelle quantità nutrizionali tipiche. diff --git a/knowledge_panels/additives/world-iu.yml b/knowledge_panels/additives/world-iu.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-iu.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ja.yml b/knowledge_panels/additives/world-ja.yml deleted file mode 100644 index 52b63b64c7fa..000000000000 --- a/knowledge_panels/additives/world-ja.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: 添加物 - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-jv.yml b/knowledge_panels/additives/world-jv.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-jv.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ka.yml b/knowledge_panels/additives/world-ka.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ka.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-kab.yml b/knowledge_panels/additives/world-kab.yml deleted file mode 100644 index cdf43e7ac203..000000000000 --- a/knowledge_panels/additives/world-kab.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: Imerna - country: world - lang: kab - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-kk.yml b/knowledge_panels/additives/world-kk.yml deleted file mode 100644 index 6dec3ed28a38..000000000000 --- a/knowledge_panels/additives/world-kk.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: қоспалар - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-km.yml b/knowledge_panels/additives/world-km.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-km.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-kmr_TR.yml b/knowledge_panels/additives/world-kmr_TR.yml deleted file mode 100644 index cb8fb69ef756..000000000000 --- a/knowledge_panels/additives/world-kmr_TR.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: ji bilî - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-kn.yml b/knowledge_panels/additives/world-kn.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-kn.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ko.yml b/knowledge_panels/additives/world-ko.yml deleted file mode 100644 index 2c6e23bccd3a..000000000000 --- a/knowledge_panels/additives/world-ko.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: 식품 첨가물 - country: world - lang: 영어 - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-kw.yml b/knowledge_panels/additives/world-kw.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-kw.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ky.yml b/knowledge_panels/additives/world-ky.yml deleted file mode 100644 index b0aa54c14b52..000000000000 --- a/knowledge_panels/additives/world-ky.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: кошумчалары - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-la.yml b/knowledge_panels/additives/world-la.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-la.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-lb.yml b/knowledge_panels/additives/world-lb.yml deleted file mode 100644 index 6b23c18a43b0..000000000000 --- a/knowledge_panels/additives/world-lb.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: Zousätz - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-lo.yml b/knowledge_panels/additives/world-lo.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-lo.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-lol.yml b/knowledge_panels/additives/world-lol.yml deleted file mode 100644 index 8f558fc12f5d..000000000000 --- a/knowledge_panels/additives/world-lol.yml +++ /dev/null @@ -1,54 +0,0 @@ -groups: - - - tag_type: crwdns247508:0crwdne247508:0 - country: crwdns247510:0crwdne247510:0 - lang: crwdns247512:0crwdne247512:0 - items: - - - value_tag: crwdns247514:0crwdne247514:0 - content: |- - crwdns247516:0crwdne247516:0 - - - value_tag: crwdns247518:0crwdne247518:0 - content: |- - crwdns247520:0crwdne247520:0 - - - value_tag: crwdns247522:0crwdne247522:0 - content: |- - crwdns247524:0crwdne247524:0 - - - value_tag: crwdns247526:0crwdne247526:0 - content: |- - crwdns247528:0crwdne247528:0 - - - value_tag: crwdns247530:0crwdne247530:0 - content: |- - crwdns247532:0crwdne247532:0 - - - value_tag: crwdns247534:0crwdne247534:0 - content: |- - crwdns247536:0crwdne247536:0 - - - value_tag: crwdns247538:0crwdne247538:0 - content: |- - crwdns247540:0crwdne247540:0 - - - value_tag: crwdns247542:0crwdne247542:0 - content: |- - crwdns247544:0crwdne247544:0 - - - value_tag: crwdns247546:0crwdne247546:0 - content: |- - crwdns247548:0crwdne247548:0 - - - value_tag: crwdns247550:0crwdne247550:0 - content: |- - crwdns247552:0crwdne247552:0 - - - value_tag: crwdns247554:0crwdne247554:0 - content: |- - crwdns247556:0crwdne247556:0 - - - value_tag: crwdns247558:0crwdne247558:0 - content: |- - crwdns247560:0crwdne247560:0 diff --git a/knowledge_panels/additives/world-lt.yml b/knowledge_panels/additives/world-lt.yml deleted file mode 100644 index 9593a5ee6134..000000000000 --- a/knowledge_panels/additives/world-lt.yml +++ /dev/null @@ -1,167 +0,0 @@ -groups: - - - tag_type: priedai - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - Citrinų rūgštis yra natūrali organinė rūgštis, randama citrusiniuose vaisiuose, tokiuose kaip - citrinos, apelsinai ir žaliosios citrinos. - - Jis plačiai naudojamas maisto pramonėje kaip skonio stiprintuvas, rūgštingumą didinanti medžiaga ir konservantas dėl aštraus ir gaivaus skonio. - - Citrinų rūgštis yra saugi vartoti, kai naudojama saikingai, ir - yra laikoma visuotinai saugiu (GRAS) maisto priedu - reguliavimo agentūrų visame pasaulyje. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-lv.yml b/knowledge_panels/additives/world-lv.yml deleted file mode 100644 index 992aa94412f7..000000000000 --- a/knowledge_panels/additives/world-lv.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: piedevas - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-mg.yml b/knowledge_panels/additives/world-mg.yml deleted file mode 100644 index 719d3fef50a2..000000000000 --- a/knowledge_panels/additives/world-mg.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: fangaron-tsakafo - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-mi.yml b/knowledge_panels/additives/world-mi.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-mi.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ml.yml b/knowledge_panels/additives/world-ml.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ml.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-mn.yml b/knowledge_panels/additives/world-mn.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-mn.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-mr.yml b/knowledge_panels/additives/world-mr.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-mr.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ms.yml b/knowledge_panels/additives/world-ms.yml deleted file mode 100644 index 262e8a17fd06..000000000000 --- a/knowledge_panels/additives/world-ms.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: aditif - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-mt.yml b/knowledge_panels/additives/world-mt.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-mt.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-my.yml b/knowledge_panels/additives/world-my.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-my.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-nb.yml b/knowledge_panels/additives/world-nb.yml deleted file mode 100644 index f31b6ee8fbbb..000000000000 --- a/knowledge_panels/additives/world-nb.yml +++ /dev/null @@ -1,164 +0,0 @@ -groups: - - - tag_type: tilsetningsstoffer - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - Sitronsyre er en naturlig organisk syre som finnes i sitrusfrukter som - sitroner, appelsiner og lime. - - Den brukes mye i matindustrien som smaksforsterker, surhetsregulerende middel, - og konserveringsmiddel på grunn av sin syrlige og forfriskende smak. - - Sitronsyre er trygt å konsumere når det brukes med måte og er - ansett som en generelt anerkjent som trygg (GRAS) matvaretilsetning av - regulerende myndigheter over hele verden. - - - value_tag: en:e322 - content: |- - Lecithiner er naturlige forbindelser som vanligvis brukes i matindustrien som emulgatorer og stabilisatorer. - - Ekstrahert fra kilder som soyabønner og egg, består lecithiner av - fosfolipider som forbedrer blandingen av olje og vann, og sikrer jevne - teksturer i ulike produkter som sjokolade, dressinger og bakverk. - - **De utgjør ingen kjente helsefarer**. - - - value_tag: en:e322i - content: |- - Lecithiner er naturlige forbindelser som vanligvis brukes i matindustrien som emulgatorer og stabilisatorer. - - Ekstrahert fra kilder som soyabønner og egg, består lecithiner av - fosfolipider som forbedrer blandingen av olje og vann, og sikrer jevne - teksturer i ulike produkter som sjokolade, dressinger og bakverk. - - **De utgjør ingen kjente helsefarer**. - - - value_tag: en:e500 - content: |- - Natriumkarbonater (E500) er forbindelser som vanligvis brukes i matlaging - som hevemidler, og hjelper bakverk å heve ved å frigjøre karbondioksid - når de reagerer med syrer. - - Ofte funnet i bakepulver, regulerer de pH-verdien i mat, og forhindrer at den - blir for sur eller for alkalisk. I kulinarisk sammenheng kan natriumkarbonater - også forbedre tekstur og struktur av matvarer, som for eksempel - nudler, ved å endre glutenstrukturen. - - Generelt ansett som trygge, er natriumkarbonater ikke-giftige når de - konsumeres i typiske mengder som finnes i mat. - - - value_tag: en:e415 - content: |- - Xanthan gum (E415) er en naturlig polysakkarid som er utvunnet fra gjærede - sukkerarter, ofte brukt i matindustrien som et fortyknings- og stabiliseringsmiddel. - - Dette allsidige matadditivet forbedrer tekstur og forhindrer ingrediens - separasjon i et bredt spekter av produkter, inkludert salatdressinger, - sauser og glutenfrie bakervarer. - - Det anses som trygt å konsumere selv i høye mengder. - - - value_tag: en:e471 - content: |- - Mono- og diglyserider av fettsyrer (E471), er matadditiver - som vanligvis brukes som emulgatorer i ulike bearbeidede matvarer. - - Disse forbindelsene består av glyserolmolekyler knyttet til en eller to - fettsyrer, som hjelper til med å stabilisere og blande vann- og oljebaserte - ingredienser. E471 forbedrer teksturen og holdbarheten til produkter - som margarin, bakverk og iskrem, og sikrer en jevn og - konsistent tekstur. - - Det anses generelt som trygt å konsumere innen etablerte - regulatoriske grenser. - - - value_tag: en:e500ii - content: |- - Natriumhydrogenkarbonat, også kjent som E500ii, er et tilsetningsstoff i mat - som vanligvis brukes som et hevemiddel. - - Når det tilsettes oppskrifter, frigjør det karbondioksidgass ved eksponering for - varme eller syrer, noe som får deigen til å heve seg og resulterer i en luftig tekstur i bakverk. - - Det er generelt anerkjent som trygt (GRAS) av regulerende myndigheter når - brukt i passende mengder og utgjør ingen betydelige helsemessige risikoer når - forbrukt i typiske matapplikasjoner. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ne.yml b/knowledge_panels/additives/world-ne.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ne.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-nl.yml b/knowledge_panels/additives/world-nl.yml deleted file mode 100644 index d9ec3a33c17a..000000000000 --- a/knowledge_panels/additives/world-nl.yml +++ /dev/null @@ -1,142 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: nl - items: - - - value_tag: en:e330 - content: |- - 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 om 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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 vonden 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-nl_BE.yml b/knowledge_panels/additives/world-nl_BE.yml deleted file mode 100644 index 813ff0f82667..000000000000 --- a/knowledge_panels/additives/world-nl_BE.yml +++ /dev/null @@ -1,142 +0,0 @@ -groups: - - - tag_type: additieven - country: wereld - lang: nl - items: - - - value_tag: nl:e330 - content: |- - 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 om 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. - - - value_tag: nl:e322 - content: |- - 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**. - - - value_tag: nl:e322i - content: |- - 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**. - - - value_tag: nl:e500 - content: |- - 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. - - - value_tag: nl:e415 - content: |- - 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. - - - value_tag: nl:e471 - content: |- - 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. - - - value_tag: nl:e500ii - content: |- - 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. - - - value_tag: nl:e412 - content: |- - 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. - - - value_tag: nl:e202 - content: |- - 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 vonden 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. - - - value_tag: nl:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-nn.yml b/knowledge_panels/additives/world-nn.yml deleted file mode 100644 index ace791f7a50a..000000000000 --- a/knowledge_panels/additives/world-nn.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: tilsetningsstoffer - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-no.yml b/knowledge_panels/additives/world-no.yml deleted file mode 100644 index ace791f7a50a..000000000000 --- a/knowledge_panels/additives/world-no.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: tilsetningsstoffer - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-nr.yml b/knowledge_panels/additives/world-nr.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-nr.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-oc.yml b/knowledge_panels/additives/world-oc.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-oc.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-or.yml b/knowledge_panels/additives/world-or.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-or.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-pa.yml b/knowledge_panels/additives/world-pa.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-pa.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-pl.yml b/knowledge_panels/additives/world-pl.yml deleted file mode 100644 index 37a3eea04589..000000000000 --- a/knowledge_panels/additives/world-pl.yml +++ /dev/null @@ -1,167 +0,0 @@ -groups: - - - tag_type: dodatki - country: świat - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - Guma ksantanowa (E415) to naturalny polisacharyd otrzymywany ze sfermentowanych - cukrów, często stosowany w przemyśle spożywczym jako środek zagęszczający i stabilizujący. - - Ten wszechstronny dodatek do żywności poprawia teksturę i zapobiega oddzielaniu się składników - w szerokiej gamie produktów, w tym dressingach, sosach - i bezglutenowych wypiekach. - - Uważa się, że jest bezpieczny do spożycia nawet w dużych ilościach. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-pt_BR.yml b/knowledge_panels/additives/world-pt_BR.yml deleted file mode 100644 index 219f7189b87c..000000000000 --- a/knowledge_panels/additives/world-pt_BR.yml +++ /dev/null @@ -1,138 +0,0 @@ -groups: - - - tag_type: aditivos - country: world - lang: pt - items: - - - value_tag: en:e330 - content: |- - O ácido cítrico é um ácido orgânico natural encontrado em frutas cítricas, como - limões, laranjas e limas. - - É amplamente utilizado na indústria alimentícia como intensificador de sabor, acidulante, - e conservante devido ao seu sabor ácido e refrescante. - - O ácido cítrico é seguro para consumo quando usado com moderação e é - considerado um aditivo alimentar geralmente reconhecido como seguro (GRAS) pelas - agências reguladoras em todo o mundo. - - - value_tag: en:e322 - content: |- - Lecitinas são compostos naturais comumente usados na indústria alimentícia como emulsificantes e estabilizadores. - - Extraídas de fontes como soja e ovos, as lecitinas consistem em fosfolipídios que melhoram a mistura de óleo e água, garantindo texturas suaves em diversos produtos como chocolates, molhos e produtos assados. - - **Elas não apresentam riscos conhecidos à saúde**. - - - value_tag: en:e322i - content: |- - Lecitinas são compostos naturais comumente usados na indústria alimentícia como emulsificantes e estabilizadores. - - Extraídas de fontes como soja e ovos, as lecitinas consistem em fosfolipídios que melhoram a mistura de óleo e água, garantindo texturas suaves em diversos produtos como chocolates, molhos e produtos assados. - - **Elas não apresentam riscos conhecidos à saúde**. - - - value_tag: en:e500 - content: |- - Os carbonatos de sódio (E500) são compostos comumente usados na preparação de alimentos como agentes de fermentação, ajudando os produtos assados a crescerem ao liberar dióxido de carbono quando interagem com ácidos. - - Frequentemente encontrados no bicarbonato de sódio, eles regulam o pH dos alimentos, impedindo que se tornem muito ácidos ou muito alcalinos. No mundo culinário, os carbonatos de sódio também podem melhorar a textura e estrutura dos alimentos, como macarrão, modificando a rede de glúten. - - Geralmente reconhecidos como seguros, os carbonatos de sódio são não tóxicos quando consumidos em quantidades típicas encontradas nos alimentos. - - - value_tag: en:e415 - content: |- - A goma xantana (E415) é um polissacarídeo natural derivado de açúcares fermentados, frequentemente utilizado na indústria alimentícia como agente espessante e estabilizante. - - Esse aditivo alimentar versátil melhora a textura e previne a separação de ingredientes em uma ampla gama de produtos, incluindo molhos para salada, molhos e produtos assados sem glúten. - - É considerado seguro para consumo mesmo em quantidades elevadas. - - - value_tag: en:e471 - content: |- - Mono e diglicerídeos de ácidos graxos (E471), são aditivos alimentares - comumente usados como emulsificantes em vários alimentos processados. - - Esses compostos consistem em moléculas de glicerol ligadas a uma ou duas - cadeias de ácidos graxos, que ajudam a estabilizar e misturar ingredientes - à base de água e óleo. E471 melhora a textura e vida útil de produtos - como margarina, produtos de panificação e sorvete, garantindo uma textura - suave e consistente. - - Geralmente é considerado seguro para consumo dentro de limites - regulatórios estabelecidos. - - - value_tag: en:e500ii - content: |- - Bicarbonato de sódio, também conhecido como E500ii, é um aditivo alimentar - comumente utilizado como agente de fermentação. - - Quando adicionado a receitas, libera gás dióxido de carbono ao ser exposto a - calor ou ácidos, fazendo com que a massa cresça e resultando em uma textura - leve e fofa em produtos assados. - - É geralmente reconhecido como seguro (GRAS) pelas autoridades regulatórias quando - usado em quantidades apropriadas e não apresenta riscos significativos à saúde quando - consumido em aplicações alimentares típicas. - - - value_tag: en:e412 - content: |- - A goma guar (E412) é um aditivo alimentar natural derivado do feijão guar. - - Este pó branco e inodoro é valorizado por suas notáveis propriedades espessantes e - estabilizadoras, tornando-o um ingrediente comum em vários produtos alimentícios, incluindo molhos, temperos e sorvetes. - - Quando usada com moderação, a goma guar é considerada segura para consumo, - sem efeitos adversos conhecidos à saúde. - - - value_tag: en:e202 - content: |- - O sorbato de potássio (E202) é um conservante alimentício sintético comumente utilizado para prolongar a vida útil de vários produtos alimentícios. - - Ele funciona inibindo o crescimento de mofo, leveduras e algumas bactérias, prevenindo a deterioração. Quando adicionado aos alimentos, ajuda a manter sua frescura e qualidade. - - Alguns estudos mostraram que, quando combinado com nitritos, o sorbato de potássio tem atividade genotóxica in vitro. No entanto, o sorbato de potássio é geralmente reconhecido como seguro (GRAS) pelas autoridades regulatórias. - - - value_tag: en:e450 - content: |- - Difosfatos (E450) são aditivos alimentares frequentemente utilizados para modificar a - textura dos produtos, atuando como agentes de fermentação na panificação e prevenindo - a coagulação de alimentos enlatados. - - Esses sais podem estabilizar chantilly e também são encontrados em produtos em pó - para manter suas propriedades de fluidez. Eles estão comumente presentes em - produtos assados, carnes processadas e refrigerantes. - - Derivados do ácido fosfórico, **eles fazem parte da nossa ingestão diária de fosfato, - que muitas vezes ultrapassa os níveis recomendados** devido à prevalência de fosfatos - em alimentos e bebidas processadas. - - O consumo excessivo de fosfato está ligado a problemas de saúde, como - **função renal comprometida** e **saúde óssea enfraquecida**. Embora os difosfatos - geramente sejam considerados seguros quando consumidos dentro dos - níveis diários aceitáveis estabelecidos, é imperativo monitorar o consumo geral de - fosfato para manter a saúde ótima. - - - value_tag: en:e407 - content: |- - A Carragena (E407), derivada de algas vermelhas, é amplamente utilizada na indústria de alimentos como agente gelificante, espessante e estabilizante, especialmente em produtos lácteos e de carne. - - Pode existir em várias formas, cada uma conferindo propriedades texturais distintas aos alimentos. - - No entanto, sua forma degradada, frequentemente referida como poligeenano, levantou preocupações de saúde devido aos seus potenciais efeitos inflamatórios e sua classificação como um possível carcinógeno humano (Grupo 2B) pela Agência Internacional de Pesquisa sobre o Câncer (IARC). - - No entanto, a carragena de grau alimentício foi considerada segura por vários órgãos reguladores quando consumida em quantidades normalmente encontradas em alimentos. - - - value_tag: en:e440 - content: |- - As pectinas (E440) são carboidratos naturais, predominantemente encontrados em frutas, - que atuam como agentes gelificantes na indústria alimentícia, criando a desejável textura gelatinosa - em compotas, geleias e marmeladas. - - As pectinas estabilizam e engrossam diversos produtos alimentícios, como sobremesas, - confeitos e bebidas, garantindo uma consistência e qualidade uniformes.. - - Reconhecidas como seguras por diversas autoridades de saúde, as pectinas têm sido - amplamente utilizadas sem efeitos adversos notáveis quando consumidas em - quantidades dietéticas típicas. diff --git a/knowledge_panels/additives/world-pt_PT.yml b/knowledge_panels/additives/world-pt_PT.yml deleted file mode 100644 index 1e73c886edd1..000000000000 --- a/knowledge_panels/additives/world-pt_PT.yml +++ /dev/null @@ -1,82 +0,0 @@ -groups: - - - tag_type: aditivos - country: world - lang: pt - items: - - - value_tag: en:e330 - content: |- - O ácido cítrico é um ácido orgânico natural encontrado em frutas cítricas, tais como limões, laranjas e limas. - - É usado com frequência na indústria alimentar como intensificador de sabor, acidulante e conservante devido ao seu sabor ácido e refrescante. - - O ácido cítrico é seguro para consumo quando usado com moderação e é considerado um aditivo alimentar geralmente reconhecido como seguro (do inglês, GRAS) pelas entidades reguladoras a nível mundial. - - - value_tag: en:e322 - content: |- - As lecitinas são compostos naturais normalmente utilizados na indústria alimentar como emulsionantes ou estabilizadores. - Extraídas de fontes como a soja e os ovos, as lecitinas consistem em fosfolípidos que favorecem a mistura do óleo com a água, garantindo texturas suaves em vários produtos como chocolates, molhos e produtos de pastelaria. - **As lecitinas não apresentam quaisquer riscos à saúde conhecidos**. - - - value_tag: en:e322i - content: |- - As lecitinas são compostos naturais normalmente utilizados na indústria alimentar como emulsionantes ou estabilizadores. - Extraídas de fontes como a soja e os ovos, as lecitinas consistem em fosfolípidos que favorecem a mistura do óleo com a água, garantindo texturas suaves em vários produtos como chocolates, molhos e produtos de pastelaria. - **As lecitinas não apresentam quaisquer riscos à saúde conhecidos**. - - - value_tag: en:e500 - content: |- - Os carbonatos de sódio (E500) são compostos normalmente utilizados na preparação de alimentos como agentes levedantes, auxiliando produtos de pastelaria a crescerem ao libertar dióxido de carbono quando interagem com ácidos. - Frequentemente encontrados em bicarbonato de sódio, regulam o pH dos alimentos, impedindo que se tornem demasiado ácidos ou alcalinos. No mundo da culinária, os carbonatos de sódio podem também melhorar a textura e a estrutura de alimentos como noodles, ao modificar a rede de glúten. - Geralmente reconhecidos como seguros, os carbonatos de sódio não são tóxicos quando se consomem em quantidades tipicamente encontradas nos alimentos. - - - value_tag: en:e415 - content: |- - A goma xantana (E515) é um polissacárido natural obtido a partir da fermentação de açúcares, frequentemente utilizado na indústria alimentar como um agente espessante e estabilizador. - Este versátil aditivo alimentar melhora a textura e impede a separação de ingredientes numa vasta gama de produtos, incluindo temperos para saladas, molhos e produtos de pastelaria sem glúten. - É considerado seguro para consumo mesmo em quantidades elevadas. - - - value_tag: en:e471 - content: |- - Os mono e diglicéridos de ácidos gordos; (E471) são aditivos alimentares normalmente utilizados como emulsionantes em vários alimentos processados. - Estes compostos consistem em moléculas de glicerol ligadas a uma ou duas cadeias de ácidos gordos, que ajudam a estabilizar e misturar ingredientes à base de água ou de óleo. O E471 melhora a textura e prolonga o prazo de validade de produtos como a margarina, produtos de pastelaria e gelados, garantindo uma textura suave e consistente. - É geralmente considerado seguro para consumo dentro dos limites regulamentares estabelecidos. - - - value_tag: en:e500ii - content: |- - O hidrogenocarbonato de sódio, também conhecido como E500ii, é um aditivo alimentar normalmente utilizado como agente levedante. - Quando é utilizado em receitas e após ser exposto a calor ou ácidos, liberta dióxido de carbono, desencadeando o crescimento da massa e resultando numa textura leve e fofa nos produtos de pastelaria. - É geralmente reconhecido como seguro (GRAS) pelas entidades reguladoras quando é utilizado em quantidades adequadas e não apresenta riscos significativos à saúde quando consumido em quantidades típicas encontradas nos alimentos. - - - value_tag: en:e412 - content: |- - A goma guar (E412) é um aditivo alimentar natural derivado de feijões de guar. - Este pó branco e inodoro é valorizado pelas suas notáveis propriedades de espessante e estabilizador, tornando-o um ingrediente habitual em vários produtos alimentares, incluindo molhos, temperos e gelados. - Quando é usado em moderação, a goma guar é considerada segura para consumo, sem efeitos adversos à saúde conhecidos. - - - value_tag: en:e202 - content: |- - O sorbato de potássio (E202) é um conservante alimentar sintético utilizado normalmente para prolongar o prazo de validade de vários produtos alimentares. - Atua ao inibir o crescimento de bolor, fungos e algumas bactérias, impedindo a deterioração dos alimentos. Quando é adicionado aos alimentos, ajuda a manter a sua frescura e qualidade. - Alguns estudos demonstraram que, quando o sorbato de potássio é combinado com nitritos, tem uma atividade genotóxica in vitro. Contudo, o sorbato de potássio é geralmente reconhecido como seguro (GRAS) pelas autoridades reguladoras. - - - value_tag: en:e450 - content: |- - Os difosfatos (E450) são aditivos alimentares frequentemente utilizados para modificar a textura dos produtos, atuando como agentes levedantes na culinária e prevenindo a coagulação de alimentos enlatados. - Estes sais podem estabilizar o chantilly e são também encontrados em produtos em pó de modo a manter as suas propriedades de escoamento. Estão habitualmente presentes em produtos de pastelaria, carnes processadas e refrigerantes. - Derivados do ácido fosfórico, **fazem parte do nosso consumo diário de fosfato, que muitas vezes ultrapassa os níveis recomendados** devido à sua prevalência em alimentos e bebidas processadas. - O consumo excessivo de fosfato está ligado a problemas de saúde, tais como **insuficiência renal** e **deterioração óssea**. Apesar de os difosfatos serem geralmente reconhecidos como seguros quando são consumidos dentro do limite estabelecido de consumo diário, a monitorização do consumo geral de fosfato é imperativa para manter um estado de saúde ideal. - - - value_tag: en:e407 - content: |- - A carragenina (E407), derivada de algas vermelhas, é vastamente utilizada na indústria alimentar como um agente gelificante, levedante e estabilizador, nomeadamente em laticínios e carnes. - Pode existir em várias formas, cada uma conferindo propriedades textuais distintas aos alimentos. - No entanto, a sua forma degradada, frequentemente denominada poligenina, **tem suscitado preocupações sanitárias** devido aos possíveis efeitos inflamatórios e à sua classificação como **possivelmente cancerígeno para humanos (Grupo 2B)** pelo Centro Internacional de Investigação sobre o Cancro (do inglês, IARC). - Não obstante, a carragenina de qualidade alimentar foi considerada segura por diversas entidades reguladoras, quando é consumida em quantidades tipicamente encontradas nos alimentos. - - - value_tag: en:e440 - content: |- - As pectinas (E440) são carboidratos naturais, predominantemente encontrados em frutas, que atuam como agentes gelificantes na indústria alimentar, produzindo a desejável textura gelatinosa em compotas, geleias e marmeladas. - As pectinas estabilizam e engrossam diversos produtos alimentares, tais como sobremesas, guloseimas e bebidas, assegurando uma consistência e qualidade uniformes. - Reconhecidas como seguras por várias autoridades de saúde, as pectinas têm sido vastamente utilizadas sem efeitos adversos significativos, quando são consumidas em quantidades alimentares típicas. diff --git a/knowledge_panels/additives/world-qu.yml b/knowledge_panels/additives/world-qu.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-qu.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-rm.yml b/knowledge_panels/additives/world-rm.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-rm.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ro.yml b/knowledge_panels/additives/world-ro.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ro.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ru.yml b/knowledge_panels/additives/world-ru.yml deleted file mode 100644 index ab1779e6c445..000000000000 --- a/knowledge_panels/additives/world-ru.yml +++ /dev/null @@ -1,108 +0,0 @@ -groups: - - - tag_type: добавки - country: world - lang: Англ. - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sa.yml b/knowledge_panels/additives/world-sa.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sa.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sat.yml b/knowledge_panels/additives/world-sat.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sat.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sc.yml b/knowledge_panels/additives/world-sc.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sc.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sco.yml b/knowledge_panels/additives/world-sco.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sco.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sd.yml b/knowledge_panels/additives/world-sd.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sd.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sg.yml b/knowledge_panels/additives/world-sg.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sg.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-si.yml b/knowledge_panels/additives/world-si.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-si.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sk.yml b/knowledge_panels/additives/world-sk.yml deleted file mode 100644 index 04c83a904f76..000000000000 --- a/knowledge_panels/additives/world-sk.yml +++ /dev/null @@ -1,159 +0,0 @@ -groups: - - - tag_type: aditíva - country: svet - lang: en - items: - - - value_tag: en:e330 - content: |- - Kyselina citrónová je prírodná organická kyselina nachádzajúca sa v citrusových plodoch, ako sú - citróny, pomaranče a limetky. - - Je široko používaný v potravinárskom priemysle ako zvýrazňovač chuti, okysľujúci prostriedok, - a konzervačný prostriedok vďaka svojej kyslej a osviežujúcej chuti. - - Kyselina citrónová je bezpečná na konzumáciu, ak sa používa s mierou a - je považovaná za všeobecne uznávanú ako bezpečnú (GRAS) prídavnú látku do potravín - regulačnými agentúrami na celom svete. - - - value_tag: en:e322 - content: |- - Lecitíny sú prírodné zlúčeniny bežne používané v potravinárskom priemysle ako - emulgátory a stabilizátory. - - Extrahované zo zdrojov, ako sú sójové bôby a vajcia, lecitíny pozostávajú z - fosfolipidov, ktoré zlepšujú miešanie oleja a vody a zabezpečujú hladké - textúry v rôznych produktoch, ako sú čokolády, dresingy a pečivo. - - **Nepredstavujú žiadne známe zdravotné riziká**. - - - value_tag: en:e322i - content: |- - Lecitíny sú prírodné zlúčeniny bežne používané v potravinárskom priemysle ako - emulgátory a stabilizátory. - - Extrahované zo zdrojov, ako sú sójové bôby a vajcia, lecitíny pozostávajú z - fosfolipidov, ktoré zlepšujú miešanie oleja a vody a zabezpečujú hladké - textúry v rôznych produktoch, ako sú čokolády, dresingy a pečivo. - - **Nepredstavujú žiadne známe zdravotné riziká**. - - - value_tag: en:e500 - content: |- - Uhličitany sodné (E500) sú zlúčeniny bežne používané pri príprave potravín - ako kypriace činidlá, ktoré pomáhajú kysnúť pečivo tým, že pri interakcii s kyselinami uvoľňujú oxid uhličitý. - - Často sa nachádzajú v sóde bikarbóne, regulujú pH potravín, čím bránia, aby sa stali príliš kyslými alebo príliš zásaditými. V kulinárskom svete môžu uhličitany sodné - tiež zlepšiť textúru a štruktúru potravín, ako sú - rezance, úpravou lepkovej siete. - - Uhličitany sodné, všeobecne uznávané ako bezpečné, sú netoxické, ak sa - konzumujú v typických množstvách, ktoré sa nachádzajú v potravinách. - - - value_tag: en:e415 - content: |- - Xantánová guma (E415) je prírodný polysacharid odvodený z fermentovaných - cukrov, často používaný v potravinárskom priemysle ako zahusťovadlo a stabilizačné činidlo. - - Táto všestranná potravinová prísada zlepšuje textúru a zabraňuje oddeleniu zložiek - v širokej škále produktov, vrátane šalátových dresingov, - omáčok a bezlepkového pečiva. - - Považuje sa za bezpečný na konzumáciu aj pri vysokých dávkach. - - - value_tag: en:e471 - content: |- - Mono- a diglyceridy mastných kyselín (E471) sú prídavné látky v potravinách - bežne používané ako emulgátory v rôznych spracovaných potravinách. - - Tieto zlúčeniny pozostávajú z molekúl glycerolu spojených s jednou alebo dvomi - reťazce mastných kyselín, ktoré pomáhajú stabilizovať a miešať na báze vody a oleja - prísad. E471 zlepšuje textúru a trvanlivosť produktov - ako margarín, pečivo a zmrzlina, čím sa zabezpečí hladká a - konzistentná textúra. - - Vo všeobecnosti sa považuje za bezpečný na konzumáciu v rámci zavedených - regulačné limity. - - - value_tag: en:e500ii - content: |- - Hydrogenuhličitan sodný, tiež známy ako E500ii, je potravinárska prídavná látka - bežne používaná ako kypriaci prostriedok. - - Keď sa pridáva do receptov, po vystavení - teplu alebo kyselinám uvoľňuje plynný oxid uhličitý, čo spôsobuje kysnutie cesta a výsledkom je ľahká, nadýchaná - textúra pečiva. - - Je všeobecne uznávaný ako bezpečný (GRAS) regulačnými orgánmi, ak sa - používa vo vhodných množstvách a nepredstavuje žiadne významné zdravotné riziká, ak sa - konzumuje v typických potravinárskych aplikáciách. - - - value_tag: en:e412 - content: |- - Guarová guma (E412) je prírodná potravinová prísada získaná z guarových bôbov. - - Tento biely prášok bez zápachu je cenený pre svoje pozoruhodné zahusťovacie a - stabilizačné vlastnosti, vďaka čomu je bežnou zložkou rôznych potravinárskych - produktov vrátane omáčok, dresingov a zmrzlín. - - Pri miernom používaní sa guarová guma považuje za bezpečnú na konzumáciu, - bez známych nepriaznivých účinkov na zdravie. - - - value_tag: en:e202 - content: |- - Sorbát draselný (E202) je syntetická potravinová konzervačná látka bežne používaná - na predĺženie trvanlivosti rôznych potravinárskych výrobkov. - - Pôsobí tak, že bráni rastu plesní, kvasiniek a niektorých baktérií, - zabraňuje znehodnoteniu. Po pridaní do potravín pomáha udržiavať ich - čerstvosť a kvalitu. - - Niektoré štúdie ukázali, že v kombinácii s dusitanmi má - sorbát draselný genotoxickú aktivitu in vitro. Regulačné orgány však všeobecne uznávajú sorban draselný - ako bezpečný (GRAS). - - - value_tag: en:e450 - content: |- - Difosfáty (E450) sú potravinárske prídavné látky, ktoré sa často používajú na úpravu - textúry výrobkov, pôsobia ako kypriace činidlá pri pečení a zabraňujú - zrážaniu konzervovaných potravín. - - Tieto soli môžu stabilizovať šľahačku a nachádzajú sa aj v práškových výrobkoch, aby si zachovali ich tekutosť. Bežne sa vyskytujú v - pečive, spracovanom mäse a nealkoholických nápojoch. - - Odvodené z kyseliny fosforečnej **sú súčasťou nášho denného príjmu fosfátov, ktorý často prekračuje odporúčané hladiny** kvôli prevalencii - fosfátov v spracovaných potravinách a nápojoch. - - Nadmerná konzumácia fosfátov je spojená so zdravotnými problémami, ako sú - **zhoršená funkcia obličiek** a **oslabené zdravie kostí**. Hoci sa difosfáty - vo všeobecnosti považujú za bezpečné, ak sa konzumujú v rámci stanovených prijateľných denných dávok, je nevyhnutné monitorovať celkovú spotrebu fosfátov, aby ste si udržali optimálne zdravie. - - - value_tag: en:e407 - content: |- - Karagén (E407), odvodený z červených morských rias, je široko používaný v - potravinárskom priemysle ako želírujúce, zahusťovacie a stabilizačné činidlo, najmä v - mliečnych a mäsových výrobkoch. - - Môže existovať v rôznych formách, z ktorých každá dodáva potravinám odlišné textúrne - vlastnosti. - - Avšak jeho degradovaná forma, často označovaná ako poligeenan, **vzbudila - zdravotné obavy** z dôvodu jeho potenciálnych zápalových účinkov a jeho - klasifikácie ako **možného človeka karcinogén (skupina 2B)** od - Medzinárodnej agentúry pre výskum rakoviny (IARC). - - Napriek tomu bol potravinársky karagénan považovaný za bezpečný rôznymi regulačnými orgánmi, keď sa konzumuje v množstvách, ktoré sa zvyčajne nachádzajú v potravinách. - - - value_tag: en:e440 - content: |- - Pektíny (E440) sú prírodné uhľohydráty nachádzajúce sa predovšetkým v ovocí, ktoré pôsobia ako želírujúce činidlá v potravinárskom priemysle a vytvárajú želanú - rôsolovitú štruktúru v džemoch, želé a marmeládach. - - Pektíny stabilizujú a zahusťujú rôzne potravinové produkty, ako sú dezerty, - cukrovinky a nápoje, čím zaisťujú jednotnú konzistenciu a - kvalitu. - - Pektíny, ktoré rôzne zdravotnícke orgány uznali za bezpečné, boli - široko používané bez viditeľných nepriaznivých účinkov, keď sa konzumujú v typických - diétnych množstvách. diff --git a/knowledge_panels/additives/world-sl.yml b/knowledge_panels/additives/world-sl.yml deleted file mode 100644 index c7cb03c3f039..000000000000 --- a/knowledge_panels/additives/world-sl.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: aditivi - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sma.yml b/knowledge_panels/additives/world-sma.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sma.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sn.yml b/knowledge_panels/additives/world-sn.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sn.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-so.yml b/knowledge_panels/additives/world-so.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-so.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-son.yml b/knowledge_panels/additives/world-son.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-son.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sq.yml b/knowledge_panels/additives/world-sq.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sq.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sr.yml b/knowledge_panels/additives/world-sr.yml deleted file mode 100644 index bd1f08389cbc..000000000000 --- a/knowledge_panels/additives/world-sr.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: адитиви - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sr_CS.yml b/knowledge_panels/additives/world-sr_CS.yml deleted file mode 100644 index bd1f08389cbc..000000000000 --- a/knowledge_panels/additives/world-sr_CS.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: адитиви - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sr_RS.yml b/knowledge_panels/additives/world-sr_RS.yml deleted file mode 100644 index bd1f08389cbc..000000000000 --- a/knowledge_panels/additives/world-sr_RS.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: адитиви - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ss.yml b/knowledge_panels/additives/world-ss.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ss.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-st.yml b/knowledge_panels/additives/world-st.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-st.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sv.yml b/knowledge_panels/additives/world-sv.yml deleted file mode 100644 index e6127041815e..000000000000 --- a/knowledge_panels/additives/world-sv.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: tillsatser - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-sw.yml b/knowledge_panels/additives/world-sw.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-sw.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ta.yml b/knowledge_panels/additives/world-ta.yml deleted file mode 100644 index 6e64eb492c80..000000000000 --- a/knowledge_panels/additives/world-ta.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: தீவனச் சேர்க்கைப் பொருட்கள் - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-te.yml b/knowledge_panels/additives/world-te.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-te.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tg.yml b/knowledge_panels/additives/world-tg.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-tg.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-th.yml b/knowledge_panels/additives/world-th.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-th.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ti.yml b/knowledge_panels/additives/world-ti.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ti.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tl.yml b/knowledge_panels/additives/world-tl.yml deleted file mode 100644 index bdd6b2ba76a1..000000000000 --- a/knowledge_panels/additives/world-tl.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: mga sangkap - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tn.yml b/knowledge_panels/additives/world-tn.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-tn.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tr.yml b/knowledge_panels/additives/world-tr.yml deleted file mode 100644 index 6db70f4d0717..000000000000 --- a/knowledge_panels/additives/world-tr.yml +++ /dev/null @@ -1,107 +0,0 @@ -groups: - - - tag_type: katkı maddeleri - country: dünya - lang: en - items: - - - value_tag: en:e330 - content: |- - Sitrik asit, limon, portakal ve limon gibi turunçgillerde bulunan doğal bir organik asittir. - - Ekşi ve ferahlatıcı tadı nedeniyle gıda endüstrisinde lezzet arttırıcı, asitliği artırıcı ve koruyucu olarak yaygın şekilde kullanılmaktadır. - - Sitrik asit ölçülü olarak kullanıldığında tüketim için güvenlidir ve - Dünya çapında düzenleyici kurumlar tarafından genel olarak güvenli (GRAS) gıda katkı maddesi olarak kabul edilmektedir. - - - value_tag: en:e322 - content: |- - Lesitinler, gıda endüstrisinde asemülgatörler ve stabilizatörlerde yaygın olarak kullanılan doğal bileşiklerdir. - - Soya fasulyesi ve yumurta gibi kaynaklardan elde edilen lesitinler, yağ ve suyun karışmasını artıran, çikolata, sos ve unlu mamuller gibi çeşitli ürünlerde pürüzsüz dokular sağlayan fosfolipidlerden oluşur. - - **Bilinen herhangi bir sağlık riski taşımazlar**. - - - value_tag: en:e322i - content: |- - Lesitinler, gıda endüstrisinde asemülgatörler ve stabilizatörlerde yaygın olarak kullanılan doğal bileşiklerdir. - - Soya fasulyesi ve yumurta gibi kaynaklardan elde edilen lesitinler, yağ ve suyun karışmasını artıran, çikolata, sos ve unlu mamuller gibi çeşitli ürünlerde pürüzsüz dokular sağlayan fosfolipidlerden oluşur. - - **Bilinen herhangi bir sağlık riski taşımazlar**. - - - value_tag: en:e500 - content: |- - Sodyum karbonatlar (E500), gıda hazırlamada mayalama maddeleri olarak yaygın olarak kullanılan bileşiklerdir ve asitlerle etkileşime girdiklerinde karbondioksit açığa çıkararak fırınlanmış ürünlerin kabarmasına yardımcı olur. - - Çoğunlukla kabartma tozunda bulunan bu maddeler, gıdanın pH'ını düzenleyerek gıdanın fazla asidik veya fazla alkali olmasını önler. Mutfak dünyasında, sodyum karbonatlar aynı zamanda gluten ağını değiştirerek erişte gibi gıdaların dokusunu ve yapısını da geliştirebilir. - - Genellikle güvenli olarak kabul edilen sodyum karbonatlar, gıdalarda bulunan tipik miktarlarda tüketildiğinde toksik değildir. - - - value_tag: en:e415 - content: |- - Ksantan sakızı (E415), fermente şekerlerden elde edilen ve genellikle gıda endüstrisinde koyulaştırıcı ve stabilize edici madde olarak kullanılan doğal bir polisakarittir. - - Bu çok yönlü gıda katkı maddesi, salata sosları, soslar ve glütensiz unlu mamuller de dahil olmak üzere çok çeşitli ürünlerde dokuyu geliştirir ve bileşenlerin ayrılmasını önler. - - Yüksek alım miktarlarında bile tüketim için güvenli kabul edilir. - - - value_tag: en:e471 - content: |- - Yağ asitlerinin mono ve digliseritleri (E471), çeşitli işlenmiş gıdalarda emülgatör olarak yaygın olarak kullanılan gıda katkı maddeleridir. - - Bu bileşikler, su ve yağ bazlı bileşenlerin dengelenmesine ve harmanlanmasına yardımcı olan bir veya iki yağ asidi zincirine bağlı gliserol moleküllerinden oluşur. E471, margarin, unlu mamuller ve dondurma gibi ürünlerin dokusunu ve raf ömrünü artırarak pürüzsüz ve tutarlı bir doku sağlar. - - Genellikle belirlenen düzenleyici limitler dahilinde tüketim için güvenli kabul edilir. - - - value_tag: en:e500ii - content: |- - E500ii olarak da bilinen sodyum hidrojen karbonat, genellikle mayalama maddesi olarak kullanılan bir gıda katkı maddesidir. - - Tariflere eklendiğinde, ısıya veya asitlere maruz kaldığında karbondioksit gazı açığa çıkararak hamurun kabarmasına ve pişmiş ürünlerde hafif, yumuşak bir doku oluşmasına neden olur. - - Uygun miktarlarda kullanıldığında düzenleyici otoriteler tarafından genellikle güvenli (GRAS) olarak kabul edilir ve tipik gıda uygulamalarında tüketildiğinde önemli sağlık riskleri oluşturmaz. - - - value_tag: en:e412 - content: |- - Guar sakızı (E412), guar fasulyesinden elde edilen doğal bir gıda katkı maddesidir. - - Bu beyaz, kokusuz toz, dikkat çekici koyulaştırıcı ve dengeleyici özellikleri nedeniyle değerlidir; bu da onu soslar, soslar ve dondurmalar dahil olmak üzere çeşitli gıda ürünlerinde yaygın olarak kullanılan bir içerik haline getirir. - - Ölçülü olarak kullanıldığında, guar sakızının sağlık açısından bilinen hiçbir olumsuz etkisi olmaksızın tüketim için güvenli olduğu düşünülmektedir. - - - value_tag: en:e202 - content: |- - Potasyum sorbat (E202), çeşitli gıda ürünlerinin raf ömrünü uzatmak için yaygın olarak kullanılan sentetik bir gıda koruyucudur. - - Küf, maya ve bazı bakterilerin büyümesini engelleyerek bozulmayı önleyerek çalışır. Gıdalara eklendiğinde tazeliğini ve kalitesini korumaya yardımcı olur. - - Bazı çalışmalar nitritlerle birleştirildiğinde potasyumsorbatın in vitro genotoksik aktiviteye sahip olduğunu göstermiştir. Ancak potasyum sorbat düzenleyici otoriteler tarafından genellikle güvenli (GRAS) olarak kabul edilmektedir. - - - value_tag: en:e450 - content: |- - Difosfatlar (E450), gıdanın yapısını değiştirmek için sıklıkla kullanılan gıda katkı maddeleridir. Ürünlerin dokusu, fırınlamada mayalayıcı madde olarak görev yapar ve konserve yiyeceklerin pıhtılaşmasını önler. - - Bu tuzlar çırpılmış kremayı stabilize edebilir ve ayrıca akış özelliklerini korumak için toz ürünlerde de bulunur. Unlu mamullerde, işlenmiş etlerde ve alkolsüz içeceklerde yaygın olarak bulunurlar. - - Fosforik asitten türetilmiş olan bu maddeler, işlenmiş yiyecek ve içeceklerde fosfatın yaygın olması nedeniyle **günlük fosfat alımımızın bir parçasıdır ve genellikle önerilen seviyeleri aşar**. - - Aşırı fosfat tüketimi **bozulmuş böbrek fonksiyonu** ve **zayıflamış kemik sağlığı** gibi sağlık sorunlarıyla bağlantılıdır. Difosfatlar genel olarak kabul edilebilir günlük alım miktarı dahilinde tüketildiğinde güvenli olarak kabul edilse de, optimal sağlığı korumak için genel fosfat tüketiminin izlenmesi zorunludur. - - - value_tag: en:e407 - content: |- - Kırmızı deniz yosunundan elde edilen Carrageenan (E407), başta süt ürünleri ve et ürünleri olmak üzere gıda endüstrisinde jelleştirici, koyulaştırıcı ve stabilize edici bir madde olarak yaygın şekilde kullanılmaktadır. - - Her biri gıdaya farklı dokusal özellikler kazandıran çeşitli formlarda bulunabilir. - - Bununla birlikte, genellikle poligeenan olarak anılan bozulmuş formu, potansiyel inflamatuar etkileri ve Uluslararası Kanser Araştırma Ajansı (IARC) tarafından **olası insanlar için kanserojen (Grup 2B)** olarak sınıflandırılması nedeniyle **sağlık endişelerini artırmıştır**. - - Bununla birlikte, gıdada kullanılabilir karagenan, genellikle gıdada bulunan miktarlarda tüketildiğinde çeşitli düzenleyici kurumlar tarafından güvenli kabul edilmiştir. - - - value_tag: tr:e440 - content: |- - Pektinler (E440), ağırlıklı olarak meyvelerde bulunan, gıda endüstrisinde jelleştirici maddeler olarak görev yapan, reçellerde, jölelerde ve marmelatlarda arzu edilen jöle benzeri dokuyu yaratan doğal karbonhidratlardır. - - Pektinler tatlılar, şekerlemeler ve içecekler gibi çeşitli gıda ürünlerini stabilize edip koyulaştırarak tekdüze bir tutarlılık ve kalite sağlar. - - Çeşitli sağlık otoriteleri tarafından güvenli olarak kabul edilen pektinler, tipik diyet miktarlarında tüketildiğinde kayda değer yan etkiler olmaksızın yaygın olarak kullanılmaktadır. diff --git a/knowledge_panels/additives/world-ts.yml b/knowledge_panels/additives/world-ts.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ts.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tt.yml b/knowledge_panels/additives/world-tt.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-tt.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tw.yml b/knowledge_panels/additives/world-tw.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-tw.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ty.yml b/knowledge_panels/additives/world-ty.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ty.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-tzl.yml b/knowledge_panels/additives/world-tzl.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-tzl.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ug.yml b/knowledge_panels/additives/world-ug.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ug.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-uk.yml b/knowledge_panels/additives/world-uk.yml deleted file mode 100644 index 0663fc0ab021..000000000000 --- a/knowledge_panels/additives/world-uk.yml +++ /dev/null @@ -1,104 +0,0 @@ -groups: - - - tag_type: Додавання, додатки, добавки - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - Лимонна кислота - це природна натуральна кислота, що міститься в цитрусових, таких як лимони, апельсини та лайми. - - Вона широко використовується в харчовій промисловості як підсилювач смаку, підкислювач та консервант, завдяки своєму терпкому та освіжаючому смаку. - - Лимонна кислота є безпечною для споживання в помірних кількостях та вважається загальновизнаною безпечною харчовою добавкою (GRAS) регуляторними органами по всьому світу. - - - value_tag: en:e322 - content: |- - Лецитини є природними сполуками, які широко використовуються в харчовій промисловості як емульгатори та стабілізатори. - - Видобуті з таких продуктів як соєві боби та яйця, лецитини складаються з фосфоліпідів, які покращують змішування олії та води, забезпечуючи гладеньку текстуру різних продуктів як шоколад, соуси та випічка. - - **Вони не становлять жодного відомого ризику для здоров'я**. - - - value_tag: en:e322i - content: |- - Лецитини є природними сполуками, які широко використовуються в харчовій промисловості як емульгатори та стабілізатори. - - Видобуті з таких продуктів як соєві боби та яйця, лецитини складаються з фосфоліпідів, які покращують змішування олії та води, забезпечуючи гладеньку текстуру різних продуктів як шоколад, соуси та випічка. - - **Вони не становлять жодного відомого ризику для здоров'я**. - - - value_tag: en:e500 - content: |- - Карбонати натрію (Е500) є сполуками, які широко використовуються в приготуванні їжі, як розпушувачі, які допомагають хлібобулочним виробам підійматися, виділяючи вуглекислий газ при взаємодії з кислотами. - - Часто містяться в харчовій соді, вони регулюють рівень pH їжі, не даючи йому стати занадто кислим чи лужним. У кулінарному світі, карбонати натрію також можуть покращувати текстуру та структуру їжі, наприклад, локшини, змінюючи мережу глюену. - - - value_tag: en:e415 - content: |- - Ксантова камідь (Е415) є натуральним полісахаридом, отриманим з ферментованих цукрів, який часто використовують в харчовій промисловості як згущувач та стабілізатор. - - Ця універсальна харчова добавка покращує текстуру та запобігає розділення інгредієнтів в широкому спектрі продуктів, включаючи салатні заправки, соуси та безглютенові хлібобулочні вироби. - - Вважається безпечним для вживання навіть у великих кількостях. - - - value_tag: en:e471 - content: |- - Моно та дигліцериди жирних кислот (Е471) є харчовими добавками, які широко використовуються як емульгатори в різній обробленій їжі. - - Ці сполуки складаються з молекул гліцерину поєднаних з одним або двома ланцюжками жирних кислот, які допомагають стабілізувати та змішувати інградієнти на водній та олійних основах. Е471 покращує текстуру і термін зберігання таких продуктів як маргарину, хлібобулочних виробів та морозива, забезпечуючи гладку та однорідну текстуру. - - Загалом визаний безпечним для вживання в межах встановлених нормативних обмежень. - - - value_tag: en:e500ii - content: |- - Гідрокарбонат натрію, також відомий як Е500(іі), це харчовою добавкою, яку широко використовують як розпушувач. - - При додаванні в рецепти, під впливом тепла або кислот він виділяє вуглекислий газ, який спричиняє підняття тіста та утворення легкої та пухкої текстури в хлібобулочних виробах. - - Визнаний безпечним (GRAS) регуляторними органами, якщо використовувати його у належних кількостях і не становить значного ризику для здоров'я при вживанні в звичаних харчових продуктах. - - - value_tag: en:e412 - content: |- - Гуарова камедь (Е412) є натуральною харчовою добавкою, отриманою з гуарових бобів. - - Цей білий порошок без запаху цінується за свої відмінні згущувальні та стабілізуючі властивості, роблячи його розповсюдженим інгредієнтом в різних продуктах, включаючи соуси, заправки та морозиво. - - При помірному споживанні, гуарова камедь вважається безпечною для здоров'я, без відомих негативних наслідків для здоров'я. - - - value_tag: en:e202 - content: |- - Сорбат калію (Е202) є синтетичним харчовим консервантом, який широко використовується, щоб подовжити термін зберігання різноманітних харчових продуктів. - - Він діє, пригнічуючи ріст плісняви, грибка та деяких бактерій, запобігаючи псуванню. При додаванні до продуктів, допомагає зберігати їхню свіжість та якість. - - Деякі дослідження показали, що при поєднанні з нітритами, сорбат калію показує генотоксичну активність в лабараторних умовах. Проте, сорбат калію є загальновизнаним регуляторними органами як безпечний (GRAS). - - - value_tag: en:e450 - content: |- - Дифосфати (Е450) є харчовими добавками, які часто використовуються для зміни текстури продуктів, діючи як розпушувач у хлібобулочних виробах та запобігаючи коагуляції консервованої їжі. - - Ці солі можуть стабілізувати збиті вершки, а також містяться в порошкоподібних продуктах задля збереження їхніх сипучих властивостей. Вони зазвичай містяться в хлібобулочних виробах, обробленому м'ясі та безалкогольних напоях. - - Отримані з ортофосфатної кислоти, **вони є частиною нашого щоденного споживання фосфатів, яке часто перевищує рекомендовані межі** через поширеність фосфатів в обробленій їжі та напоях. - - Надмірне споживання фосфатів пов'язане з проблемами зі здоров'ям, наприклад, **порушенням функції нирок** та **ослабленням здоров'я кісток**. Попри те, що дифосфати в цілому визнані безпечними для вживання у межах встановлених допустимих добових норм, потрібно відстежувати загальне споживання фосфатів для підтримання оптимального стану здоров'я. - - - value_tag: en:e407 - content: |- - Каррагінан (Е407), отриманий з червоних водоростей, широко використовується в харчовій промисловості як желюючий агент, згущувач та стабілізатор, особливо в молочних та м'ясних продуктах. - - Він може існувати в різних формах, кожна з яких надає їжі певних текстурних властивостей. - - Проте, його деградована форма, яку часто називають полігінан, **викликає занепокоєння щодо здоров'я** через його потенційну запальну дію та його класифікацію як **можливий людський канцероген (Групи 2Б)** Міжнародним агенстовм з вивчення раку (МАДР). - - Тим не менш, харчовий каррагінан був визнаний безпечним різними регуляторними органами при споживанні в кількостях, які зазвичай місяться в продуктах харчування. - - - value_tag: en:e440 - content: |- - Пектини (Е440) є натуральними вуглеводами, які містяться переважно в фруктах, які діють як желювальні агенти в харчовій промисловості, створюючи бажану желеподібну текстуру в джемах, желе та мармеладі. - - Пектини стабілізують та згущують різні харчові продукти, такі як десерти, кондитерські вироби та напої, забезпечуючи однорідну консистенцію та якість. - - Визнані безпечними багатьма органами охорони здоров'я, пектини широко використовуються без помітних негативних наслідків при споживанні в типових дієтичних кількостях. diff --git a/knowledge_panels/additives/world-ur.yml b/knowledge_panels/additives/world-ur.yml deleted file mode 100644 index bc7bfbdb37f1..000000000000 --- a/knowledge_panels/additives/world-ur.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: مصنوعی - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-uz.yml b/knowledge_panels/additives/world-uz.yml deleted file mode 100644 index 663a98a47e2e..000000000000 --- a/knowledge_panels/additives/world-uz.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: qoʻshimchalar - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-val.yml b/knowledge_panels/additives/world-val.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-val.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-ve.yml b/knowledge_panels/additives/world-ve.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-ve.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-vec.yml b/knowledge_panels/additives/world-vec.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-vec.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-vi.yml b/knowledge_panels/additives/world-vi.yml deleted file mode 100644 index 73d8960d136b..000000000000 --- a/knowledge_panels/additives/world-vi.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: chất phụ gia - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-vls.yml b/knowledge_panels/additives/world-vls.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-vls.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-wa.yml b/knowledge_panels/additives/world-wa.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-wa.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-wo.yml b/knowledge_panels/additives/world-wo.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-wo.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-xh.yml b/knowledge_panels/additives/world-xh.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-xh.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-yi.yml b/knowledge_panels/additives/world-yi.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-yi.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-yo.yml b/knowledge_panels/additives/world-yo.yml deleted file mode 100644 index 29b7505eb462..000000000000 --- a/knowledge_panels/additives/world-yo.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: awon afikun - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-zea.yml b/knowledge_panels/additives/world-zea.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-zea.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-zh_CN.yml b/knowledge_panels/additives/world-zh_CN.yml deleted file mode 100644 index 8ae9fe845481..000000000000 --- a/knowledge_panels/additives/world-zh_CN.yml +++ /dev/null @@ -1,130 +0,0 @@ -groups: - - - tag_type: 添加剂 - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 柠檬酸是一种天然有机酸。柑橘类水果，例如黄柠檬、橘子、青柠檬等，含有此种有机酸。 - 柠檬酸口感酸爽，作为一种增味剂、酸味剂、防腐剂，广泛应用于食品行业。 - 柠檬酸在适量使用时可安心食用。全球食品监管机构都认为这种酸是“公认为安全”（简称GRAS）的食品添加剂。 - - - value_tag: en:e322 - content: |- - 卵磷脂是天然的复合物，通常作为食品乳化剂和食品稳定剂，用于食品行业。 - 从大豆和鸡蛋中获得卵磷脂。卵磷脂包含了磷脂，可增强水油的溶合，确保像巧克力、调味酱、烘培食品等，此类食品的口感顺滑。 - **他们未描述任何已知会影响健康的风险。** - - - value_tag: en:e322i - content: |- - 卵磷脂是天然的复合物，通常作为食品乳化剂和食品稳定剂，用于食品行业。 - 从大豆和鸡蛋中获得卵磷脂。卵磷脂包含了磷脂，可增强水油的溶合，确保像巧克力、调味酱、烘培食品等，此类食品的口感顺滑。 - **他们未描述任何已知会影响健康的风险。** - - - value_tag: en:e500 - content: |- - 碳酸钠（也称E500）是化合物，主要作为膨松剂用于食品加工。在制作烘培食品过程中，碳酸钠与酸接触后会释放二氧化碳，可使食品变得膨松。 - 小苏打中通常含有碳酸钠，它们能够调节食品的酸碱性，防止食品酸性过高，或碱性过高。在烹饪界，碳酸钠还能改善食物的质地和结构，例如，面条就是改变了面筋网状结构而制成的。 - 碳酸钠通常认为是安全的，无毒的，在食品中按正常量使用。 - - - value_tag: en:e415 - content: |- - 黄原胶（编号E415）是一种天然的多糖，是通过发酵从糖类物质中产生，通常作为增稠剂和稳定剂用于食品行业。 - 这种用途广泛的食品添加剂改善了像色拉酱、酱汁、无麸质烘焙食品等食物的质地，防止它们的成分分离。 - 即使大量食用黄原胶，也是安全的。 - - - value_tag: en:e471 - content: |- - 单、双甘油酯（编号E471）是食品添加剂，作为食品乳化剂用于各类食品加工。 - 这种化合物包含了甘油分子，此类分子和一个或二个脂肪酸链结合，有助于稳定、调和水性与油性食材。E471能改善像麦淇淋、烘培食品、冰淇淋等食品的质地和保存期，确保食品丝滑和拥有品质稳定的质地。 - E471在监管部门设定的使用限制内食用，是安全的。 - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-zh_HK.yml b/knowledge_panels/additives/world-zh_HK.yml deleted file mode 100644 index 0f36bd8fc83c..000000000000 --- a/knowledge_panels/additives/world-zh_HK.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: 添加劑 - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-zh_TW.yml b/knowledge_panels/additives/world-zh_TW.yml deleted file mode 100644 index 0f36bd8fc83c..000000000000 --- a/knowledge_panels/additives/world-zh_TW.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: 添加劑 - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/additives/world-zu.yml b/knowledge_panels/additives/world-zu.yml deleted file mode 100644 index 1e4feb95b3e2..000000000000 --- a/knowledge_panels/additives/world-zu.yml +++ /dev/null @@ -1,168 +0,0 @@ -groups: - - - tag_type: additives - country: world - lang: en - items: - - - value_tag: en:e330 - content: |- - 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. - - - value_tag: en:e322 - content: |- - 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**. - - - value_tag: en:e322i - content: |- - 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**. - - - value_tag: en:e500 - content: |- - 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. - - - value_tag: en:e415 - content: |- - 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. - - - value_tag: en:e471 - content: |- - 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. - - - value_tag: en:e500ii - content: |- - 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. - - - value_tag: en:e412 - content: |- - 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. - - - value_tag: en:e202 - content: |- - 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. - - - value_tag: en:e450 - content: |- - 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. - - - value_tag: en:e407 - content: |- - 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. - - - value_tag: en:e440 - content: |- - 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. diff --git a/knowledge_panels/build_html.py b/knowledge_panels/build_html.py old mode 100644 new mode 100755 index 5728c5ccc6aa..db56ffcde403 --- a/knowledge_panels/build_html.py +++ b/knowledge_panels/build_html.py @@ -11,19 +11,28 @@ import markdown import yaml -from _types import KnowledgeContent, KnowledgeContentItem from openfoodfacts.types import Country, Lang +from openfoodfacts.utils import get_logger +from pydantic import BaseModel, constr + +logger = get_logger() PROJECT_DIR = Path(__file__).parent ROOT_HTML_DIR = PROJECT_DIR.parent / "lang" +class KnowledgeContentItem(BaseModel): + value_tag: constr(min_length=3) + content: constr(min_length=2) + category_tag: str | None = None + + def generate_file_path( root_dir: Path, item: KnowledgeContentItem, tag_type: str, - country: Country, - lang: Lang, + country: str, + lang: str, ) -> Path: """Generate a file path unique to the knowledge content item. @@ -44,14 +53,37 @@ def generate_file_path( value_tag = item.value_tag.replace(":", "_") return ( root_dir - / lang.name + / lang / "knowledge_panels" / tag_type - / f"{value_tag}_{country.name}{category_tag_suffix}.html" + / f"{value_tag}_{country}{category_tag_suffix}.html" ) -def build_content(root_dir: Path, file_path: Path): +def build_content(root_dir: Path, dir_paths: list[Path]): + """Build content as HTML pages from YAML files. + + Each directory in `dir_paths` should contain YAML files following + the schema of `KnowledgeContent`. Files are saved as HTML files + under `root_dir`, see `generate_file_path` for more information. + + Args: + root_dir: the root directory where HTML pages are located + dir_paths: the directories containing YAML files + """ + logger.info("Deleting existing HTML files") + for knowledge_panels_dir in root_dir.glob("*/knowledge_panels"): + for tag_type_dir in knowledge_panels_dir.glob("*"): + for file_path in tag_type_dir.glob("*.html"): + logger.info("Removing file %s", file_path) + file_path.unlink() + + for dir_path in dir_paths: + for file_path in dir_path.glob("*.yml"): + build_content_from_file(root_dir, file_path) + + +def build_content_from_file(root_dir: Path, file_path: Path): """Build content as HTML pages from `file_path` (a YAML file). The YAML file should follows the schema of `KnowledgeContent`. @@ -65,23 +97,49 @@ def build_content(root_dir: Path, file_path: Path): """ with file_path.open("r") as f: data = yaml.safe_load(f) - knowledge_content = KnowledgeContent.model_validate(data) - for group in knowledge_content.groups: - for item in group.items: - output_path = generate_file_path( - root_dir, - item, - tag_type=group.tag_type, - country=group.country, - lang=group.lang, - ) - output_path.parent.mkdir(parents=True, exist_ok=True) - output_path.write_text(markdown.markdown(item.content)) + # tag_type is the name of the directory + tag_type = file_path.parent.stem + + if tag_type not in ("labels", "additives", "categories", "ingredients"): + logger.info("Ignoring file %s: unknown tag type %s", file_path, tag_type) + return + + # country-lang is the name of the file + country, lang = file_path.stem.split("-", maxsplit=1) + + if country not in Country.__members__: + logger.info("Ignoring file %s: unknown country %s", file_path, country) + + elif lang not in Lang.__members__: + logger.info("Ignoring file %s: unknown lang %s", file_path, lang) + return + + for value_tag, item in data.items(): + content = item["content"] + output_path = generate_file_path( + root_dir, + KnowledgeContentItem( + value_tag=value_tag, + content=content, + category_tag=item.get("category_tag"), + ), + tag_type=tag_type, + country=country, + lang=lang, + ) + logger.info("Writing file %s", output_path) + output_path.parent.mkdir(parents=True, exist_ok=True) + output_path.write_text(markdown.markdown(content)) if __name__ == "__main__": parser = argparse.ArgumentParser() - parser.add_argument("file_path", type=Path) + parser.add_argument( + "dir_path", + type=Path, + nargs="+", + help="One or more directories containing YAML files", + ) args = parser.parse_args() - build_content(ROOT_HTML_DIR, args.file_path) + build_content(ROOT_HTML_DIR, args.dir_path) diff --git a/knowledge_panels/ingredients/world-en.yml b/knowledge_panels/ingredients/world-en.yml new file mode 100644 index 000000000000..3df7eb0324bc --- /dev/null +++ b/knowledge_panels/ingredients/world-en.yml @@ -0,0 +1,20 @@ +en:corn-syrup: + content: |- + - ***What it is:*** A syrup made from cornstarch, often used to sweeten and thicken processed foods. + - ***Types:*** Light (clear and mildly sweet) and dark (caramel-flavored and less sweet). + - ***Concerns:*** + - High in fructose, especially in the form of high-fructose corn syrup (HFCS). + - Linked to potential health issues like weight gain, metabolic disorders, and liver problems. + - May contribute to "empty calories" with little nutritional value. + - Corn is very water hungry, which raises concerns about hydric stress + - Sources: [WHO](https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children), [WWF](https://www.worldwildlife.org/magazine/issues/summer-2024/articles/how-the-us-s-number-one-crop-is-putting-grasslands-at-risk) +en:glucose-syrup: + content: |- + - ***What it is:*** A thick, sweet liquid made from cornstarch or wheatstarch. + - ***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:*** + - Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems. + - May contribute to "empty calories" with little nutritional value. + - Sources: [WHO](https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children) diff --git a/knowledge_panels/ingredients/world-fr.yml b/knowledge_panels/ingredients/world-fr.yml new file mode 100644 index 000000000000..f5dbaa540473 --- /dev/null +++ b/knowledge_panels/ingredients/world-fr.yml @@ -0,0 +1,20 @@ +en:corn-syrup: + content: |- + - ***Qu'est-ce que c'est :*** Un sirop à base de fécule de maïs, souvent utilisé pour sucrer et épaissir les aliments transformés. + - ***Types :*** Clair (clair et légèrement sucré) et foncé (au goût de caramel et moins sucré). + - ***Problématiques :*** + - Teneur élevée en fructose, notamment sous forme de sirop de maïs à haute teneur en fructose (SHF). + - Lié à des problèmes de santé potentiels comme la prise de poids, les troubles métaboliques et les problèmes hépatiques. + - Peut contribuer à des « calories vides » ayant peu de valeur nutritionnelle. + - Le maïs est très gourmand en eau, ce qui soulève des inquiétudes quant au stress hydrique + - Sources : [OMS](https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children), [WWF](https://www.worldwildlife.org/magazine/issues/summer-2024/articles/how-the-us-s-number-one-crop-is-putting-grasslands-at-risk) - +en:glucose-syrup: + content: |- + - ***Qu'est-ce que c'est :*** Un liquide épais et sucré, souvent à base de fécule de maïs ou de blé. + - ***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 :*** + - Le sirop de glucose a généralement une teneur élevée en fructose, liée à des problèmes de santé potentiels comme la prise de poids, les troubles métaboliques et les problèmes hépatiques. + - Peut contribuer aux « calories vides » ayant peu de valeur nutritionnelle. + - Sources : [OMS](https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children) diff --git a/lang/en/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/en/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..4f52ea452c61 --- /dev/null +++ b/lang/en/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,12 @@ + \ No newline at end of file diff --git a/lang/en/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/en/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..4f830d346d14 --- /dev/null +++ b/lang/en/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,12 @@ + \ No newline at end of file diff --git a/lang/fr/knowledge_panels/additives/en_e250_world.html b/lang/fr/knowledge_panels/additives/en_e250_world.html deleted file mode 100644 index d8eb73e669e4..000000000000 --- a/lang/fr/knowledge_panels/additives/en_e250_world.html +++ /dev/null @@ -1,9 +0,0 @@ -

Le nitrite de sodium est à la fois un conservateur et -un fixateur de couleur. On le retrouve souvent dans les produits de -salaison comme la charcuterie, il permet notamment de donner sa couleur rose aux jambons.

-

Comme tous les nitrites, il est classé -cancérigène probable par le Centre International de Recherche sur le -Cancer et l'Association pour la Recherche Thérapeutique Anti-Cancéreuse -depuis 2010.

-

L'Agence nationale de sécurité sanitaire de l'alimentation (Anses) confirme en juillet 2022 -l'association entre l'exposition aux nitrates/nitrites et le risque de cancer colorectal.

\ No newline at end of file diff --git a/lang/fr/knowledge_panels/additives/en_e322_world.html b/lang/fr/knowledge_panels/additives/en_e322_world.html deleted file mode 100644 index a920bfffdaa0..000000000000 --- a/lang/fr/knowledge_panels/additives/en_e322_world.html +++ /dev/null @@ -1,3 +0,0 @@ -

Les lécithines font partis des additifs les plus utilisés dans l'industrie agroalimentaire, -puisqu'ils sont présents dans 17 % des produits alimentaires selon l'Anses. -Ils ne présentent pas de risques connus pour la santé.

\ No newline at end of file diff --git a/lang/fr/knowledge_panels/additives/en_e322i_world.html b/lang/fr/knowledge_panels/additives/en_e322i_world.html deleted file mode 100644 index a920bfffdaa0..000000000000 --- a/lang/fr/knowledge_panels/additives/en_e322i_world.html +++ /dev/null @@ -1,3 +0,0 @@ -

Les lécithines font partis des additifs les plus utilisés dans l'industrie agroalimentaire, -puisqu'ils sont présents dans 17 % des produits alimentaires selon l'Anses. -Ils ne présentent pas de risques connus pour la santé.

\ No newline at end of file diff --git a/lang/fr/knowledge_panels/additives/en_e330_world.html b/lang/fr/knowledge_panels/additives/en_e330_world.html deleted file mode 100644 index ed143cd1683a..000000000000 --- a/lang/fr/knowledge_panels/additives/en_e330_world.html +++ /dev/null @@ -1,7 +0,0 @@ -

L'acide citrique est un acide organique naturel présent dans les -agrumes tels que les citrons et les oranges.

-

Il est largement utilisé dans l'industrie alimentaire en tant -qu'exhausteur de goût, acidifiant et conservateur en raison de son -goût acidulé et rafraîchissant.

-

L'acide citrique est considéré comme un additif alimentaire sûr par -les organismes de réglementation du monde entier.

\ No newline at end of file diff --git a/lang/fr/knowledge_panels/ingredients/en_corn-syrup_world.html b/lang/fr/knowledge_panels/ingredients/en_corn-syrup_world.html new file mode 100644 index 000000000000..d0aa4726c120 --- /dev/null +++ b/lang/fr/knowledge_panels/ingredients/en_corn-syrup_world.html @@ -0,0 +1,12 @@ + \ No newline at end of file diff --git a/lang/fr/knowledge_panels/ingredients/en_glucose-syrup_world.html b/lang/fr/knowledge_panels/ingredients/en_glucose-syrup_world.html new file mode 100644 index 000000000000..aff50899bf49 --- /dev/null +++ b/lang/fr/knowledge_panels/ingredients/en_glucose-syrup_world.html @@ -0,0 +1,12 @@ + \ No newline at end of file diff --git a/lang/obf/en/texts/data.html b/lang/obf/en/texts/data.html index 19e25d19a4d2..248c4d6f9195 100644 --- a/lang/obf/en/texts/data.html +++ b/lang/obf/en/texts/data.html @@ -1,132 +1,180 @@ +

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+

Database dumps and exports are generated nightly. The database is very big, so you can find different ways to use the data, depending on the export flavor.

+

Information on the different fields for the MongoDB dump and CSV exports is available at https://world.openbeautyfacts.org/data/data-fields.txt

MongoDB dump

Data for all products is available in a MongoDB database dump.

- +
Link
-
https://static.openbeautyfacts.org/data/openbeautyfacts-mongodbdump.tar.gz
+
https://static.openbeautyfacts.org/data/openbeautyfacts-mongodbdump.gz
sha256sum
-
https://static.openbeautyfacts.org/data/sha256sum
+
https://static.openbeautyfacts.org/data/gz-sha256sum
md5sum
-
https://static.openbeautyfacts.org/data/md5sum
+
https://static.openbeautyfacts.org/data/gz-md5sum

Delta Export

-

Daily delta exports are provided for the previous 14 days. The list of currently available delta files can be found at - https://static.openbeautyfacts.org/data/delta/index.txt. - Each line represents a file that is available at https://static.openbeautyfacts.org/data/delta/{filename}. - The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can - be imported (after extraction) with mongoimport in alphabetical order.

-

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products.

- -

CSV Data Export

+

Daily delta exports are provided for the previous 14 days. The list of currently available delta files can be found at https://static.openbeautyfacts.org/data/delta/index.txt.

+

Each line represents a file that is available at https://static.openbeautyfacts.org/data/delta/{filename}.

+

The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can be imported (after extraction) with mongoimport in alphabetical order.

+

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. To remove deleted products from your database, you will need to import the full MongoDB dump.

+ +

JSONL data export

+ +

The whole database is also available in JSONL format (sometimes called LDJSON or NDJSON) where each line is a JSON object. It represents the same data as the MongoDB export. The file is compressed with gzip.

-

Data for all products, or some of the products, can be downloaded in CSV format (readable with OpenOffice, Excel and many other software) - through the advanced search form.

-
Link
-
https://static.openbeautyfacts.org/data/en.openbeautyfacts.org.products.csv
+
https://static.openbeautyfacts.org/data/openbeautyfacts-products.jsonl.gz +
-

The file encoding is Unicode UTF-8. The character that separates fields is <tab> (tabulation).

+

A suitable way to exploit the database is to use DuckDB, an in-process analytical tool designed to process large amount of data in a fraction of seconds. You can read our blog post where we walk you through exploring and processing the Open Beauty Facts database with DuckDB

+ +

CSV Data Export

+

Data for all products, or some of the products, can be downloaded in the CSV format (readable with LibreOffice, Excel and many other spreadsheet software) through the advanced search form.

+
+
Links
+
https://static.openbeautyfacts.org/data/en.openbeautyfacts.org.products.csv.gz (compressed CSV in GZIP format: ~ 0.9 Gb, uncompressed: ~ 9 Gb)
+
+

The file encoding is Unicode UTF-8. The character that separates fields is <tab> (tabulation).

RDF Data Export

- -

The database is also available in the RDF format. announcement in French.

+

The database is also available in the RDF format. You can read the announcement in French.

Link
-
https://world.openbeautyfacts.org/data/en.openbeautyfacts.org.products.rdf
+
https://world.openbeautyfacts.org/data/en.openbeautyfacts.org.products.rdf.gz
-

Live JSON API

+

Image Data Export

+

All images and OCR results can either be downloaded from our server or from AWS (through the AWS Open Data Program). Check out our documentation to learn more about how to download images.

-The API behaves 99% like Open Food Facts, so many of the SDKs, codes to interact with the Open Food Facts API should work by merely changing the endpoint from: openfoodfacts.org to openbeautyfacts.org. The code hasn't been updated in over a year, so many of the newer APIs like Knowledge Panels are not available yet. -

A JSON API is also available to read the data for a product. This API is in particular used in the Open Beauty Facts mobile app for iPhone and Android.

-

We change the API over-time but we are careful to keep backwards compatibility. Please tell us if you use it, so that we can tell you about potential changes.

+

Live JSON and XML API

-

URL to read data for a product: https://world.openbeautyfacts.org/api/v2/product/[barcode].json

+

A JSON API is also available to read the data for a product. This API is in particular used in the Open Beauty Facts mobile app for iPhone and Android.

+ +

We improve the API over-time but we are careful to keep backwards compatibility. Please get in touch if you use it, so that we can tell you about potential changes.

+

URL to read data for a product: https://world.openbeautyfacts.org/api/v2/product/[barcode].json

+

Example: https://world.openbeautyfacts.org/api/v3/product/737628064502.json

+

Note that if the output is too overwhelming, you can filter it - as described in the API documentation.

-

Example: https://world.openbeautyfacts.org/api/v2/product/3600550578041.json

+

OpenAPI help wanted

+We're eager to finish the documentation of the API, add use-cases, and automate SDK generation. If you are an OpenAPI connoisseur, you are very welcome to help. + +

You are very welcome to use the API for production cases, as long as 1 API call = 1 real scan by a user. Any attempt to scrape the database using the API will very likely be blocked, as full daily exports are available on this very page.

Also, sending an HTTP header with your API call is a good way we can get in touch, should any issue arise.

-

If you are unsure about anything, or have any question (there is no silly question), feel free to ask it on Slack :-)

+

If you are unsure about anything, or have any question (there is no silly question), feel free to ask it on the #api channel on Slack :-)

-

Android and iPhone mobile app (help needed!)

+

Experimental XML API

+

You can also get the result in XML by using .xml

+

Example: https://world.openbeautyfacts.org/api/v2/product/737628064502.xml

+This API is not actively maintained, and not officially documented. -

The code for the Open Beauty Facts mobile app is available on GitHub (Android and iOS). We need help to adapt the new native iOS code to cosmetics -The app allows users to scan the barcode of products, to view the product information, and to take and send pictures and data for missing products.

-

The app for Android is developed in Kotlin.

-

The new cross-platform app is developed in Flutter/Dart.

-

You are welcome to reuse the code (it's open source) and help us improve it, for everyone, on all the planet. - -

Wrappers and SDKs

-

We probably have a wrapper for your favorite programming language. If we do, you can use it and improve it, and probably add Open Beauty Facts support to it. If we don't, you can help create it.

+

Wrappers and SDKs

+

We probably have a wrapper for your favorite programming language. If we do, you can use it and improve it. If we don't, you can help create it.

They will let you consume data, as well as let your users contribute new data

+ +

General principles to make your users happy

-

Discussing data, API and exports

-

You can join the Open Beauty Facts Slack chatroom which is the preferred way to ask questions and discuss the API.

-

You can open a thread on our API documentation repository - +

If your users do not expect a result immediately (e.g. Inventory apps)

+ + +

If your users expect a result immediately (e.g. Allergy apps)

+ + +

Android and iPhone mobile app

+ +

The code for the Open Beauty Facts mobile app is available on GitHub (Flutter, Kotlin Android and Swift iOS). -

Contact

+

We look to turn the deprecated Kotlin and Swift codebases into Kotlin and Swift SDKs, help welcome :-) +The app allows users to scan the barcode of products, to view the product information, and to take and submit pictures and data for missing products.

+

The app allows users to scan the barcode of products, to view the product information, and to take and submit pictures and data for missing products.

-

For any question regarding the data, you can contact us at contact@openfoodfacts.org +

You are welcome to reuse the code (it's open source) and help us improve it, for everyone, on all the planet.

+ +

SDKs

+ + + + +

Discussing data, API and exports

+ +

You can look at common FAQ questions about the API and Data Exports and common Open Food Facts questions

+

You can join the Open Beauty Facts Slack chatroom which is the preferred way to ask questions and discuss the API. Please ask your questions in the #api channel

+

You can open a thread on our API documentation repository +

For any question regarding the data, you can contact us at reuse@openfoodfacts.org diff --git a/lang/opf/en/texts/data.html b/lang/opf/en/texts/data.html index 62e14a952eed..1b7a30f75538 100644 --- a/lang/opf/en/texts/data.html +++ b/lang/opf/en/texts/data.html @@ -1,131 +1,181 @@ +

Data

-

Data

- +

Conditions for reuse

The Open Products Facts database is available under the Open Database License.
The individual contents of the database are available under the Database Contents License.
Products images are available under the Creative Commons Attribution ShareAlike licence. They may contain graphical elements subject to copyright or other rights, that may in some cases be reproduced (quotation rights or fair use).

-

Please read Terms and conditions of use and re-use before re-using the data.

+

Please read Terms and conditions of use and re-use before re-using the data.

-

We are very interested in learning what the Open Products Facts data is used for. It is not mandatory, but we would very much appreciate it if you tell us about your re-uses so that we can share them -with the Open Products Facts community.

+

Tell us about your reuse

+

We are very interested in learning what the Open Products Facts data is used for. It is not mandatory, but we would very much appreciate it if you tell us about your re-uses so that we can share them with the Open Products Facts community. You can also fill this form to get a chance to get your app featured.

-

Open Products Facts data exports

+

Open Products Facts data exports

-

Database dumps and exports are generated nightly.

+

Database dumps and exports are generated nightly. The database is very big, so you can find different ways to use the data, depending on the export flavor.

Information on the different fields for the MongoDB dump and CSV exports is available at https://world.openproductsfacts.org/data/data-fields.txt

MongoDB dump

Data for all products is available in a MongoDB database dump.

- +
Link
-
https://static.openproductsfacts.org/data/openproductsfacts-mongodbdump.tar.gz
+
https://static.openproductsfacts.org/data/openproductsfacts-mongodbdump.gz
sha256sum
-
https://static.openproductsfacts.org/data/sha256sum
+
https://static.openproductsfacts.org/data/gz-sha256sum
md5sum
-
https://static.openproductsfacts.org/data/md5sum
+
https://static.openproductsfacts.org/data/gz-md5sum

Delta Export

-

Daily delta exports are provided for the previous 14 days. The list of currently available delta files can be found at - https://static.openproductsfacts.org/data/delta/index.txt. - Each line represents a file that is available at https://static.openproductsfacts.org/data/delta/{filename}. - The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can - be imported (after extraction) with mongoimport in alphabetical order.

-

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products.

- -

CSV Data Export

+

Daily delta exports are provided for the previous 14 days. The list of currently available delta files can be found at https://static.openproductsfacts.org/data/delta/index.txt.

+

Each line represents a file that is available at https://static.openproductsfacts.org/data/delta/{filename}.

+

The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can be imported (after extraction) with mongoimport in alphabetical order.

+

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. To remove deleted products from your database, you will need to import the full MongoDB dump.

+ +

JSONL data export

+ +

The whole database is also available in JSONL format (sometimes called LDJSON or NDJSON) where each line is a JSON object. It represents the same data as the MongoDB export. The file is compressed with gzip.

-

Data for all products, or some of the products, can be downloaded in CSV format (readable with OpenOffice, Excel and many other software) - through the advanced search form.

-
Link
-
https://static.openproductsfacts.org/data/en.openproductsfacts.org.products.csv
+
https://static.openproductsfacts.org/data/openproductsfacts-products.jsonl.gz +
-

The file encoding is Unicode UTF-8. The character that separates fields is <tab> (tabulation).

+

A suitable way to exploit the database is to use DuckDB, an in-process analytical tool designed to process large amount of data in a fraction of seconds. You can read our blog post where we walk you through exploring and processing the Open Products Facts database with DuckDB

+

CSV Data Export

+

Data for all products, or some of the products, can be downloaded in the CSV format (readable with LibreOffice, Excel and many other spreadsheet software) through the advanced search form.

+
+
Links
+
https://static.openproductsfacts.org/data/en.openproductsfacts.org.products.csv.gz (compressed CSV in GZIP format: ~ 0.9 Gb, uncompressed: ~ 9 Gb)
+
-

RDF Data Export

+

The file encoding is Unicode UTF-8. The character that separates fields is <tab> (tabulation).

-

The database is also available in the RDF format. announcement in French.

+

RDF Data Export

+

The database is also available in the RDF format. You can read the announcement in French.

Link
-
https://world.openproductsfacts.org/data/en.openproductsfacts.org.products.rdf
+
https://world.openproductsfacts.org/data/en.openproductsfacts.org.products.rdf.gz
-

Live JSON API

+

Image Data Export

+

All images and OCR results can either be downloaded from our server or from AWS (through the AWS Open Data Program). Check out our documentation to learn more about how to download images.

-

The API behaves 99% like Open Food Facts, so many of the SDKs, codes to interact with the Open Food Facts API should work by merely changing the endpoint from: openfoodfacts.org to openproductsfacts.org. The code hasn't been updated in over a year, so many of the newer APIs like Knowledge Panels are not available yet.

+ + +

Live JSON and XML API

A JSON API is also available to read the data for a product. This API is in particular used in the Open Products Facts mobile app for iPhone and Android.

-

We change the API over-time but we are careful to keep backwards compatibility. Please tell us if you use it, so that we can tell you about potential changes.

+

We improve the API over-time but we are careful to keep backwards compatibility. Please get in touch if you use it, so that we can tell you about potential changes.

+ +

URL to read data for a product: https://world.openproductsfacts.org/api/v2/product/[barcode].json

-

URL to read data for a product: https://world.openproductsfacts.org/api/v2/product/[barcode].json

+

Example: https://world.openproductsfacts.org/api/v3/product/737628064502.json

+

Note that if the output is too overwhelming, you can filter it - as described in the API documentation.

-

Example: https://world.openproductsfacts.org/api/v2/product/8710847992063.json

+

OpenAPI help wanted

+We're eager to finish the documentation of the API, add use-cases, and automate SDK generation. If you are an OpenAPI connoisseur, you are very welcome to help. + +

You are very welcome to use the API for production cases, as long as 1 API call = 1 real scan by a user. Any attempt to scrape the database using the API will very likely be blocked, as full daily exports are available on this very page.

Also, sending an HTTP header with your API call is a good way we can get in touch, should any issue arise.

-

If you are unsure about anything, or have any question (there is no silly question), feel free to ask it on Slack :-)

- -

Android and iPhone mobile app (help needed!)

+

If you are unsure about anything, or have any question (there is no silly question), feel free to ask it on the #api channel on Slack :-)

-

The code for the Open Products Facts mobile app currently deployed is available on GitHub (Android. We need help to adapt the new Flutter code to cosmetics -The app allows users to scan the barcode of products, to view the product information, and to take and send pictures and data for missing products.

+

Experimental XML API

+

You can also get the result in XML by using .xml

+

Example: https://world.openproductsfacts.org/api/v2/product/737628064502.xml

+This API is not actively maintained, and not officially documented. -

The app for Android is developed in Kotlin.

-

The new cross-platform app is developed in Flutter/Dart.

-

You are welcome to reuse the code (it's open source) and help us improve it, for everyone, on all the planet. -

Wrappers and SDKs

-

We probably have a wrapper for your favorite programming language. If we do, you can use it and improve it, and probably add Open Products Facts support to it. If we don't, you can help create it.

+

Wrappers and SDKs

+

We probably have a wrapper for your favorite programming language. If we do, you can use it and improve it. If we don't, you can help create it.

They will let you consume data, as well as let your users contribute new data

+ +

General principles to make your users happy

-

Discussing data, API and exports

-

You can join the Open Products Facts Slack chatroom which is the preferred way to ask questions and discuss the API.

-

You can open a thread on our API documentation repository +

If your users do not expect a result immediately (e.g. Inventory apps)

+ - +

If your users expect a result immediately (e.g. Nutrition or Allergy apps)

+ + +

Android and iPhone mobile app

+ +

The code for the Open Products Facts mobile app is available on GitHub (Flutter, Kotlin Android and Swift iOS). + +

We look to turn the deprecated Kotlin and Swift codebases into Kotlin and Swift SDKs, help welcome :-) +The app allows users to scan the barcode of products, to view the product information, and to take and submit pictures and data for missing products.

+

The app allows users to scan the barcode of products, to view the product information, and to take and submit pictures and data for missing products.

-

Contact

+

You are welcome to reuse the code (it's open source) and help us improve it, for everyone, on all the planet.

-

For any question regarding the data, you can contact us at contact@openfoodfacts.org +

SDKs

+ + + + +

Discussing data, API and exports

+ +

You can look at common FAQ questions about the API and Data Exports and common Open Food Facts questions

+

You can join the Open Products Facts Slack chatroom which is the preferred way to ask questions and discuss the API. Please ask your questions in the #api channel

+

You can open a thread on our API documentation repository +

For any question regarding the data, you can contact us at reuse@openfoodfacts.org diff --git a/lang/opf/en/texts/index.html b/lang/opf/en/texts/index.html index f48a9ec8e9aa..7aaff6d6d1a4 100644 --- a/lang/opf/en/texts/index.html +++ b/lang/opf/en/texts/index.html @@ -13,8 +13,8 @@

Note: Open Products Facts is under construction.

Discover

-

Open Products Facts is a general products (food, cosmetics and pet food exempted) database made by everyone, for everyone.

-

You can use it to make better choices about products, and as it is open data, anyone can re-use it for any purpose.

+

Open Products Facts is a general products (BUT NOT food, cosmetics or pet food) database made by everyone, for everyone.

+

You can use it to make better and more circular choices about products, and as it is open data, anyone can re-use it for any purpose.

→ Learn more about Open Products Facts

diff --git a/lang/opf/en/texts/open-products-facts-mobile-app.html b/lang/opf/en/texts/open-products-facts-mobile-app.html index c91bc0e4d0bd..5a1a4f5ddd01 100644 --- a/lang/opf/en/texts/open-products-facts-mobile-app.html +++ b/lang/opf/en/texts/open-products-facts-mobile-app.html @@ -6,8 +6,6 @@

Install the Open Products Facts mobile app

Available on Google Play -Available on the Windows Phone Store - Android APK

@@ -26,10 +24,6 @@

See the latest features

- - - -
@@ -49,11 +43,6 @@

See the latest features

function getMobileOperatingSystem() { var userAgent = navigator.userAgent || navigator.vendor || window.opera; - // Windows Phone must come first because its UA also contains "Android" - if (/windows phone/i.test(userAgent)) { - return "Windows Phone"; - } - if (/android/i.test(userAgent)) { return "Android"; } @@ -77,9 +66,6 @@

See the latest features

if (getMobileOperatingSystem() == "iOS") { window.location.href = "https://apps.apple.com/app/open-food-facts/id588797948"; } -if (getMobileOperatingSystem() == "Windows Phone") { - window.location.href = "https://apps.microsoft.com/store/detail/open-food-facts-scan-to-get-nutriscore-ecoscore-and-more/XP8LT18SRPKLRG"; - } }; DetectAndServe(); diff --git a/lang/opff/en/texts/data.html b/lang/opff/en/texts/data.html index 857b26f45701..c36aaee77a5e 100644 --- a/lang/opff/en/texts/data.html +++ b/lang/opff/en/texts/data.html @@ -1,135 +1,181 @@ +

Data

-

Data

- +

Conditions for reuse

The Open Pet Food Facts database is available under the Open Database License.
The individual contents of the database are available under the Database Contents License.
Products images are available under the Creative Commons Attribution ShareAlike licence. They may contain graphical elements subject to copyright or other rights, that may in some cases be reproduced (quotation rights or fair use).

-

Please read Terms and conditions of use and re-use before re-using the data.

+

Please read Terms and conditions of use and re-use before re-using the data.

-

We are very interested in learning what the Open Pet Food Facts data is used for. It is not mandatory, but we would very much appreciate it if you tell us about your re-uses so that we can share them with the Open Pet Food Facts community.

+

Tell us about your reuse

+

We are very interested in learning what the Open Pet Food Facts data is used for. It is not mandatory, but we would very much appreciate it if you tell us about your re-uses so that we can share them with the Open Pet Food Facts community. You can also fill this form to get a chance to get your app featured.

-

Open Pet Food Facts data exports

+

Open Pet Food Facts data exports

-

Database dumps and exports are generated nightly.

+

Database dumps and exports are generated nightly. The database is very big, so you can find different ways to use the data, depending on the export flavor.

Information on the different fields for the MongoDB dump and CSV exports is available at https://world.openpetfoodfacts.org/data/data-fields.txt

-

MongoDB dump

Data for all products is available in a MongoDB database dump.

- +
Link
-
https://static.openpetfoodfacts.org/data/openpetfoodfacts-mongodbdump.tar.gz
+
https://static.openpetfoodfacts.org/data/openpetfoodfacts-mongodbdump.gz
sha256sum
-
https://static.openpetfoodfacts.org/data/sha256sum
+
https://static.openpetfoodfacts.org/data/gz-sha256sum
md5sum
-
https://static.openpetfoodfacts.org/data/md5sum
+
https://static.openpetfoodfacts.org/data/gz-md5sum

Delta Export

-

Daily delta exports are provided for the previous 14 days. Daily delta exports are provided for the previous 14 days. - Daily delta exports are provided for the previous 14 days. - The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can - be imported (after extraction) with mongoimport in alphabetical order.

-

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products.

- -

CSV Data Export

+

Daily delta exports are provided for the previous 14 days. The list of currently available delta files can be found at https://static.openpetfoodfacts.org/data/delta/index.txt.

+

Each line represents a file that is available at https://static.openpetfoodfacts.org/data/delta/{filename}.

+

The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can be imported (after extraction) with mongoimport in alphabetical order.

+

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. To remove deleted products from your database, you will need to import the full MongoDB dump.

+ +

JSONL data export

+ +

The whole database is also available in JSONL format (sometimes called LDJSON or NDJSON) where each line is a JSON object. It represents the same data as the MongoDB export. The file is compressed with gzip.

-

Data for all products, or some of the products, can be downloaded in CSV format (readable with OpenOffice, Excel and many other software) - through the advanced search form.

-
Link
-
https://static.openpetfoodfacts.org/data/en.openpetfoodfacts.org.products.csv
+
https://static.openpetfoodfacts.org/data/openpetfoodfacts-products.jsonl.gz +
+
+ +

A suitable way to exploit the database is to use DuckDB, an in-process analytical tool designed to process large amount of data in a fraction of seconds. You can read our blog post where we walk you through exploring and processing the Open Pet Food Facts database with DuckDB

+ +

CSV Data Export

+

Data for all products, or some of the products, can be downloaded in the CSV format (readable with LibreOffice, Excel and many other spreadsheet software) through the advanced search form.

+ +
+
Links
+
https://static.openpetfoodfacts.org/data/en.openpetfoodfacts.org.products.csv.gz (compressed CSV in GZIP format: ~ 0.9 Gb, uncompressed: ~ 9 Gb)

The file encoding is Unicode UTF-8. The character that separates fields is <tab> (tabulation).

RDF Data Export

- -

The database is also available in the RDF format. announcement in French.

+

The database is also available in the RDF format. You can read the announcement in French.

Link
-
https://world.openpetfoodfacts.org/data/en.openpetfoodfacts.org.products.rdf
+
https://world.openpetfoodfacts.org/data/en.openpetfoodfacts.org.products.rdf.gz
-

Live JSON API

+

Image Data Export

+

All images and OCR results can either be downloaded from our server or from AWS (through the AWS Open Data Program). Check out our documentation to learn more about how to download images.

-

The API behaves 99% like Open Food Facts, so many of the SDKs, codes to interact with the Open Food Facts API should work by merely changing the endpoint from: openfoodfacts.org to openpetfoodfacts.org. The code hasn't been updated in over a year, so many of the newer APIs like Knowledge Panels are not available yet.

+ + +

Live JSON and XML API

A JSON API is also available to read the data for a product. This API is in particular used in the Open Pet Food Facts mobile app for iPhone and Android.

-

We change the API over-time but we are careful to keep backwards compatibility. Please tell us if you use it, so that we can tell you about potential changes.

+

We improve the API over-time but we are careful to keep backwards compatibility. Please get in touch if you use it, so that we can tell you about potential changes.

-

URL to read data for a product: https://world.openpetfoodfacts.org/api/v0/product/[barcode].json

+

URL to read data for a product: https://world.openpetfoodfacts.org/api/v2/product/[barcode].json

-

Example: https://world.openpetfoodfacts.org/api/v0/product/3600550578041.json

+

Example: https://world.openpetfoodfacts.org/api/v3/product/737628064502.json

+

Note that if the output is too overwhelming, you can filter it - as described in the API documentation.

+

OpenAPI help wanted

+We're eager to finish the documentation of the API, add use-cases, and automate SDK generation. If you are an OpenAPI connoisseur, you are very welcome to help. + +

You are very welcome to use the API for production cases, as long as 1 API call = 1 real scan by a user. Any attempt to scrape the database using the API will very likely be blocked, as full daily exports are available on this very page.

Also, sending an HTTP header with your API call is a good way we can get in touch, should any issue arise.

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If you are unsure about anything, or have any question (there is no silly question), feel free to ask it on Slack :-)

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If you are unsure about anything, or have any question (there is no silly question), feel free to ask it on the #api channel on Slack :-)

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Android and iPhone mobile app (help needed!)

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Experimental XML API

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You can also get the result in XML by using .xml

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Example: https://world.openpetfoodfacts.org/api/v2/product/737628064502.xml

+This API is not actively maintained, and not officially documented. -

The code for the Open Pet Food Facts mobile app currently deployed is available on GitHub (Android. We need help to adapt the new Flutter code to pet food. -The app allows users to scan the barcode of products, to view the product information, and to take and send pictures and data for missing products.

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The app for Android is developed in Kotlin.

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The classic app for iOS has never been adapted nor deployed for pet food.

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The new cross-platform app is developed in Flutter/Dart.

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Wrappers and SDKs

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We probably have a wrapper for your favorite programming language. If we do, you can use it and improve it. If we don't, you can help create it.

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They will let you consume data, as well as let your users contribute new data

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You are welcome to reuse the code (it's open source) and help us improve it, for everyone, on all the planet.

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General principles to make your users happy

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  • You can search for information about products, including many useful computed values.
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  • If you can't get the information on a specific product, you can get your user to send photos and data, that will then be processed by Open Pet Food Facts AI and contributors to get the computed result you want to show them.
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  • You can also implement the complete flow so that they get immediately the result with some effort on their side.
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Wrappers and SDKs

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We probably have a wrapper for your favorite programming language. If we do, you can use it and improve it, and probably add Open Pet Food Facts support to it. If we don't, you can help create it.

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They will let you consume data, as well as let your users contribute new data

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If your users do not expect a result immediately (e.g. Inventory apps)

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Discussing data, API and exports

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You can join the Open Pet Food Facts Slack chatroom which is the preferred way to ask questions and discuss the API.

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You can open a thread on our API documentation repository - - +

If your users expect a result immediately (e.g. Nutrition or Allergy apps)

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  • Submit ingredients + category > get Ingredient analysis, additives, allergens, normalized ingredients, vegan, vegetarian…
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  • Submit labels for added value
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  • Submit nutrition
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Android and iPhone mobile app

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Contact

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The code for the Open Pet Food Facts mobile app is available on GitHub (Flutter, Kotlin Android and Swift iOS). + +

We look to turn the deprecated Kotlin and Swift codebases into Kotlin and Swift SDKs, help welcome :-) +The app allows users to scan the barcode of products, to view the product information, and to take and submit pictures and data for missing products.

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The app allows users to scan the barcode of products, to view the product information, and to take and submit pictures and data for missing products.

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You are welcome to reuse the code (it's open source) and help us improve it, for everyone, on all the planet.

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For any question regarding the data, you can contact us at contact@openfoodfacts.org +

SDKs

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Discussing data, API and exports

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You can look at common FAQ questions about the API and Data Exports and common Open Food Facts questions

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You can join the Open Pet Food Facts Slack chatroom which is the preferred way to ask questions and discuss the API. Please ask your questions in the #api channel

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You can open a thread on our API documentation repository +

For any question regarding the data, you can contact us at reuse@openfoodfacts.org