Guide to Food Additives - O

Guide to Food Additives - O

Name Other Names Purpose Sourced From

Octyl gallate


Preserver and antioxidant, white powder, low solubility in water soluble in alcohol, used in margarine and peanut butter, inhibits rancidity

Synthesized from octanol and gallic acid, fou


Ladies' fingers, ochro

Edible seed pods cooked, pickled, eaten raw, salads, leaves used in salads, seeds roasted to created caffeine free coffee

Cultivated in tropical and warm temperate regions of the world


Margarine, oleo, "Non-dairy spread"

Used instead of butter in pastries, doughnuts, cakes, cookies and as a spread

Synthetic replacement of animal fat created from vegetable oil and water

Olive oil

Black cumin, nigella sativa, kalonji, kalojeera

Used as coking oil, salad dressing, saute, frying and ingredient in various foods

Cold pressed from olives, a Mediterranean plant

Orange GGN

E111, alpha naphtthol orange

Orange colored synthetic azo dye, currently banned in foods due to toxicological data

Synthetic azo dy


E182, archil, lacmus, CI Natural Red 28

Red or purple food dye that is banned from addition in foods

Extracted from lichen


Wild marjoram, sweet marjoram

Culinary herb with aromatic, warm and bitter taste, used in Italian cuisine, pizza, roasts, fried vegetables, grilled meats & fish, condiments, salads, seasoning mixes

Flowering plant native to temperate West & South Eurasia & M

Orris root

"Queen Elizabeth Root"

Used in various brands of gin, spice mixes, Moroccan cuisine, flavoring syrups

Found in annatto, condiment obained from seeds of achiote tree

Orthophenyl phenol

E231, 2-Pheylphenol,

Fungicide used to wax and protect citrus fruits

Not permited in EU




Anti-foaming agent, crystallization inhibitor, releasing agent, anti-oxidant sequestrant used in fatty products

Mixture of glycerides of stearic acid and fatty acids, prepared from vegetable oils and animal fats