| Name | Other Names | Purpose | Source |
|
Damiana |
Turnera diffusa |
Ingredient in Mexican liqueur, especially in margaritas, claimed to be the original margarita |
Native shrub in south Texas(USA), South America, Mexico & Caribbean |
|
Dandelion |
Taraxacum |
Edible leaves, stems, flowers and roots, ingredient in several ethnic cuisines, used to make dandelion wine, roots used as caffeine-free coffee alternative, ingredient in British soft drink "dandelion and burdock", root beer, salads and sandwiches |
Plant native to Eurasia & North America |
|
Decanal dimethyl acetal |
1,1-Dimethoxydecane, FEMA 2363, Decylaldehyde DMA |
Flavoring agent with waxy and citrus orange notes |
Synthetic |
|
Decanal |
Decyl aldehyde, Aldehyde C10 |
Fatty aldehyde used as a flavoring agent |
Found in citrus fruits, buckwheat and coriander |
|
Decanoic acid |
Decylic acid, capric acid, C10:0 |
Used to manufacture esters for artificial flavors, specialty food products and food additives |
Occurs 10% in coconut oil, 4% in palm oil, milk of mammals, small amounts in certain fruits |
|
Dehydroacetic acid |
E265 |
Odorless, colorless white crystalline powder, nearly insoluble in water used as a preservative to prevent pickle bloating in squash and strawberries in trace amounts |
Synthesized |
|
Delta-tcopherol |
E309, vitamin E |
Anti-oxidant in fatty products such as oils, cheese & soups, low absorption of vitamin E, strong pungent flavor |
Synthesized, found in vegetable oils such as soybean oil |
|
Dextrins |
E1400 |
Used crisping, food batters, coatings, glazes and insoluble dextrins used as fiber fortification in food products |
Produced when starch reacts with enzymes such as amylase, produced in our digestive system |
|
Diacetyl tartaric acid |
E472e, DATEM |
Emulsifier used in baking to strengthen gluten network in dough, creates chewy and foamy texture in breads and biscuits, used in salsa, ice-cream, dressings & coffee whiteners |
Synthetic fats |
|
Dicalcium phosphate |
E341(ii), calcium hydrogen phosphate |
Calcium fortification of breakfast cereals, enriched flour and noodles, polishing agent in toothpastes |
Synthesized, salts of phosphoric acid are part of the body |
|
Dill |
Dill seed, dill oil, dill leaves |
Leaves, oil and seeds used in cuisines across the globe, primarily in savory dishes, soups, salads, pickles, cheeses and meat dishes |
Annual herb Anethum graveolens |
|
Dimethyl dicarbonate |
E242, DMDC, Velcorin |
Colorless pungent order liquid used as a beverage preservative, sterilizing agent, replacement for potassium sorbate in wine-making, stabilizing carbonated beverages, teas, waters and sports drinks |
Synthetic organic compound |
|
Dimethylpolysiloxane |
E900, Polydimethylsiloxane, PDMS, dimethicone |
Anti-foaming agent to prevent oil splatter and found in commercial chicken nuggets, french fries & hash browns, also forms protective layer on fats and oils to prevent oxidation, |
Synthetic |
|
Dioctyl sodium sulfosuccinate |
E480, Docusate, docusate salts, Colace |
Emulsifier occasionally used in bakery products, laxative |
Synthetic |
|
Diphenyl |
E230, Biphenyl, BP, phenylbenzene |
White water insoluble powder used to prevent penicillin fungi growth on fruits, disinfecting fruit wrappers and containers |
Synthetic |
|
Diphosphates |
E450, pyrophosphates, salts of phosphates |
Bind with metals and prevent discoloration, caalcium supplement, bread enhancer |
Synthetic |
|
Dipotassium guanylate |
E628, potassium salt of guanylic acid |
Flavor enhancer, used in low salt/sodium food and umami products |
Synthesized, Guanylic acid is part of cells in living organisms |
|
Dipotassium inosinate |
E632, Potassium salt of inosinic acid |
Flavor enhancer that reduces the need to add salt and other flavors in foods such as noodle seasoning, herbs, spices & mixes |
Prepared from meat, fish or bacterial fermentation of sugars |
|
Disodium 5'-ribonucleotides |
E635, Disodium ribonucleotides, sodium salt of guanylic & inosinic acid |
Flavor enhancer that reduces the need to add salt and other flavors in foods |
Synthesized, both acids found in sardines |
|
Disodium guanylate |
E627, sodium 5'-guanylate |
Flavor enhancer that reduces the need to add salt and other flavors in foods such as noodle seasoning, potao chips, herbs, spices & mixes |
Prepared from meat, fish or bacterial fermentation of sugars |
|
Disodium inosinate |
E631, disodium salt of inosinic acid |
Flavor enhancer that reduces the need to add salt and other flavors in foods such as noodle seasoning, potao chips, herbs, spices & mixes |
Prepared from meat, fish or bacterial fermentation of sugars |
|
Distarch phosphates |
E1412 |
Fermented by bacteria during digestion and soluble in digestive enzymes, used as thickening agent in food |
Phosphorylation of starch |
|
DI-alpha-tocopherol |
E307, vitamin E, Tocopherol |
Anti-oxidant in fatty products such as cheese, oils & soups to reduce rancidity, Preferential source of Vitamin E, strong flavor |
Synthesized, found in vegetable oils such as soybean & sunflower oil |
|
Dodecyl gallate |
E312, lauryl gallate, ester of dodecanol & gallic acid |
Anti-oxidant in fatty products such as cheese, oils & margarines to reduce rancidity, Preferential source of Vitamin E, strong flavor |
Synthesized by lauryl alcohol and gallic acid, found in plant tannins |
