Guide to Food Additives - N

Guide to Food Additives - N

Name Other Names Purpose SourcedFlo


E235, pimaricin

Inhibits fungal growth in dairy & foods, neutral flavor impact, less dependent on pH, can be brined, used in cheeses, sour cream, yogurt, shredded cheeses, sliced cheese and salami, used in very trace amounts and works by compromising fungal cell membrane

Metabolite produced by bacterial species

Neohesperidin dihydrochalcone

E959, NHDC, neohesperidin DC

Sweetener that masks bitter tastes in citrus, used in yogurts and ice-creams

Extracted from citrust such as bitter orange


E375, Vitamin B3, nicotinic acid

Fortification of packaged foods

Found in various foods such as meats, fortified foods, fish, seafood, spices, mushrooms, fruits and potatoes


Black cumin, nigella sativa, kalonji, kalojeera

Spice in Indian & Middle Eastern cuisines, providing a pungent & bitter taste and smell, used in curries, vegetable dishes, salads, bread products, cheeses and Polish foods

Annual flowering plant found in India &



Used in cheeses, meat, drinks, canned foods and various food products as a preservative suppressing Gram-positive bacterial growth,

Peptide produced by Gram-positive bacteria



Propellant in spray cans, preserving freshness in packaged or bulk foods by displacing oxygen

Synthesized with magnesium, found in many foods, and citric acid, found in many citrus fruits

Nitrous oxide

E942, laughing gas, nitrous

Spray propellant in whipped cream and cooking spray cans, soluble in fats, prevents rancidity of fats

Occus at very low concentration in the Earth's atmosphere, synthesized by heating ammonium nitrate



Red food coloring

Found in annatto, condiment obained from seeds of achiote tree


True nutmeg, fragrant nutmeg

Used as a spice in soups, meat dishes, stews, steaks, desserts, puddings, vegetables, eggnog, mulled wine, cider, meatloaf, pumpkin pies, winter squashes and Caribbean rums and liquors as a garnish

Grown globally but primarily in Guatemala and Indonesia