Additives & Effects
All the information about nutrition and comparison with similar products
Sodium Alginate: Considered safe; used as a thickening and stabilizing agent.
Sodium Erythorbate (E316)
Sodium Isoascorbate: Generally recognized as safe and used to preserve the color and flavor of meat products.
Calcium Chloride: Safe as a food additive; used as a firming agent or stabilizer.
Cochineal, carminic acid, carmine (E120)
Cochineal: Often used as a natural dye but may cause allergies in sensitive individuals.
Potassium Alginate (E402)
Potassium Alginate: Generally safe; used as a thickening and gelling agent.
Calcium Lactate: Considered safe and commonly used as an acidity regulator and calcium source.
Guar Gum: Considered safe; used as a thickener, but excessive consumption may cause digestive discomfort.
Sodium Nitrite: Used in curing meat; can form harmful nitrosamines when exposed to high temperatures.
Monosodium Glutamate (E621)
Monosodium Glutamate: Can enhance flavor but may cause headaches or adverse reactions in sensitive individuals.
Microcrystalline Cellulose, Powdered Cellulose (E460)
Cellulose: Generally regarded as safe and used as a thickening agent or stabilizer.
Citric Acid: Generally safe; used as an acidity regulator and preservative.
Monosodium citrate, disodium citrate, triosodium citrate (E331)
Sodium Citrates: Used as an acidity regulator and considered safe.