| Name | Other Names | Purpose | SourcedFlo |
|
L-cysteine |
E920, Cysteine |
Producing meat flavors, reaction with sugar in Maillard reaction, leavening agent in baked goods |
Non-essential amino acid found in high-protein foods |
|
Lactic acid |
E270, milk acid |
Found in dairy products such as yogurt, kefir, cheese, sourdough bread, sour beers, improving sharpness in wine, preserving, cruring and flavoring agent, decontaminating meat, |
Produced commercially by bacterial fermentation of carbohydrates such as beets & corn, found in certain fruits |
|
Lactitol |
E966, Lacty |
Sweetener, 40% sweet as sugar, used in low calorie foods & baking such as sugar-free candies, cookies, chocolates, ice-cream and sweetened products |
Synthetic sugar alcohol |
|
Lactose |
Milk sugar, lactobiose |
Carrier and stabilizer for aromas, infant formulas, sweetening stout beers to make milk stout, producing ethanol |
2-8% in milk, isolated from milk whey |
|
Lard |
Pork fat |
High smoke point cooking oil, shortening in baking pies, puddings, cakes, fried fish, chips, pork flakes, bread spread and snacks |
Fat obtained from pig, unrendered or rendered |
|
Latolrubine |
E180, Lithol Rubine BK, |
Red and magenta powder, soluble in hot water, insoluble in cold water & ethanol, coloring food |
Synthetic azo dye |
|
Lavender |
Lavandula |
Adds sweett lemon and citrus fragrance, spice & condiment in salads, dressings, desserts & pasta, buds used in teas and by bees to make lavender honey, seasoning meats, lavender syrup, beverage decoration |
Grown globally |
|
Lecithins |
E322, "Yolk" |
Emulsifier,dlubricant, viscosity reucer, controlling sugar crystals, improving chocolate flow, improving shelf life, coating, reduces fat requirements, reduces splattering of oil, evening doughs, stabilizing fermentation, enhancing wetting of powders, emulsifying cocoa 7 cocoa butter, non-stick enhancer in cooking sprays |
Degumming seed oils (soy or sunflower), |
|
Lemon |
Bonnie Brae (seedless), Eureka (year round), Sorrento (Italian), Yen Ben (Australasian) |
Lemon fruit used to make marmalade, curds & liquor, Lemon rinds used to flavor baked goods, desserts & rice, Lemon juice used to make drinks, cocktails, marinades, tenderizing meat & short term preservative. Lemon leaves used to make tea, creating lemon extract |
Native to South Asia, largely produced in India, Mexico, China, Argentina, Brazil & Turkey |
|
Lemon balm |
Balm, common balm, balm mint |
Flavoring ice-cream, teas, fruity desserts, candies & pickles, attracting honey bees |
Plant native to Mediterranean, south Europe & Asia |
|
Lemon Myrtle |
Lemon scented ironwood, Backhousia citriodora |
Flavoring ice-cream, teas, fruity desserts, candies & pickles, attracting honey bees |
Plant native to temperate regions, commerciall grown in Australia |
|
Lemon verbena |
Lemon beebrush, aloysia citrodora |
Adding lemon flavor to fish, poultry, marinades, dressings, puddings, desserts, beverages, soft drinks and liqueur |
Plant native to South America, |
|
Lemongrass |
Cymbopogon, barbed wire grass, silky heads, Cochin grass, oily heads |
Extracted oIl used for flavoring cuisines |
Various plant species grown across th |
|
Leucine |
E641 |
Used as a flavor enhancer |
Essential amino acid found in various protein heavy foods such as dairy, meat, seeds, nuts, poultry, lentils, beans, wheat, cereals, nuts, protein isolates |
|
Licorice |
Liquorice |
30-50 times sweet as sucrose(table sugar) used to provide sweet flavor sweets, candies, confectionery, dried liquorice, salmiak qoute drop, liqueur and as a drink |
Flavor extract from the root of Glycyrrhiza glabra, found in Western Asia & South Europe |
|
Lipase |
Multiple types |
Aid in the digestion, transport and processing of dietary fats and lipids in living organisms |
Produced in living organisms, including human beings |
|
Lithol Rubine BK |
E180, Latolrubine, Litholrubine |
Red and magenta powder, soluble in hot water, insoluble in cold water & ethanol, coloring food |
Synthetic azo dye |
|
Locust bean gum |
E410, carob gum, carobin |
Thickening and gelling vegetable agent in various food products |
Produced from the seeds of the carob tree fruit, native to the Mediterranean |
|
Long pepper |
Indian long pepper, pipli |
Usually dried and used as a spice or seasoning in South Asian cuisines, various spice mixes, hotter than black pepper |
Plant from Piperaceae family native to South East Asia & Northeast India |
|
Lovage |
Levisticum officinale |
Leaves used in salad, soups, broths. Roots used as vegetables or garnishing, flavoring. Seeds added to spcie mixes. Used to make winter brandy and pickling. |
Cultivated in Europe and southwestern Asia |
|
L-Tartaric acid |
E334, dextrotartaric acid, Threaric acid |
Taste enhancer of fruits and fruity flavors, stabilizer of color in fruits, acidity regulator, |
Found in citrus fruits, especially grapes |
|
Lutein |
E161b |
Coloring agent, used in animal feed to make egg yolk yellow Approved in EU, Australia & New Zealand. Banned for human consumption in USA. |
Carotenoids synthesized by plants, found in orange yellow fruits, vegetables & flowers, extracted commercially from African marigold |
|
Lycopene |
E160d |
Fat soluble cooloring agent that gives yellow, orange and red pigments |
Chemical intermediate in the synthesis of carotenoids in plants for yellow, orange and red color, found in olives, tomatoes, watermelon, grapefruit, guava and others |
|
Lysine |
D-lysine, L-lysine |
Fortification of nutrient in a product or food low in Lysine content |
Essential amino acid found in fish, beef, chicken, beans, milk, soybean, eggs, pea, lentils & high protein foods, commercially made by microbial fermentation of sugar |
|
Lysozyme |
E1105 |
Preservative, compromises bacterial cell wall integrity |
Enzyme found in human body including human milk, blood, saliva, immune system, commercially produced from chicken eggs or bacteria |
