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4-Hexylresorcinol
4-Hexylresorcinol (E586) is listed as a antioxidant in the E-number system.
E586Common in oils, processed meats, bakery products, fortified foods.
base family
Fats & Oils
Fats and oils affect mouthfeel, satiety, frying performance, shelf stability, flavor release, and whether a product reads as creamy or crisp.
42 mapped terms1 clean38 watch3 avoid
How to read this family
The oil source, saturation pattern, and position in the ingredient list matter more than a front-label phrase like baked, light, or plant-based.
Liquid oilPlant sourceLipidBottleSolid fat
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Aluminium ammonium sulfate
Aluminium ammonium sulfate (E523) is listed as a acidity regulator in the E-number system.
E523Common in sodas, jams, sauces, canned foods.
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Aluminium potassium sulfate
Aluminium potassium sulfate (E522) is listed as a acidity regulator in the E-number system.
E522Common in sodas, jams, sauces, canned foods.
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Aluminium sodium sulfate
Aluminium sodium sulfate (E521) is listed as a firming agent in the E-number system.
E521Common in sodas, jams, sauces, canned foods.
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Aluminium sulfate
Aluminium sulfate (E520) is listed as a firming agent in the E-number system.
E520Common in sodas, jams, sauces, canned foods.
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Ammonium sulfate
Ammonium sulfate (E517) is listed as a acidity regulator in the E-number system.
E517Common in sodas, jams, sauces, canned foods.
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Butter fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Calcium sulfate
Calcium sulfate (E516) is listed as a ph regulator or anti-caking agent in the E-number system.
E516Common in sodas, jams, sauces, canned foods.
CleanAdditional chemicals
Castor oil
Castor oil (E1503) is listed as a food additive in the E-number system.
E1503Common in processed foods, packaged snacks, ready meals, sauces.
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Cocoa butter equivalent
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Cocoa butter replacer
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Cocoa butter substitute
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Coconut oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Copper sulfate
Copper sulfate (E519) is listed as a ph regulator or anti-caking agent in the E-number system.
E519Common in sodas, jams, sauces, canned foods.
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Cream
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Fats and oils
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Fatty acids
Fatty acids (E570) is listed as a anti-caking agent in the E-number system.
E570Common in sodas, jams, sauces, canned foods.
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Fractionated palm fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Ghee
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
AvoidFats and oils
Hydrogenated fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
AvoidFats and oils
Hydrogenated palm oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Illipe butter
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Interesterified fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Kokum butter
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Magnesium sulfate ,
Magnesium sulfate , (E518) is listed as a ph regulator or anti-caking agent in the E-number system.
E518Common in sodas, jams, sauces, canned foods.
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Mango kernel fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Nut oil
Whole nuts, seeds, pastes, and nut butters used as visible inclusions or texture add-ins.
Common in chocolate bars, granola, baked goods, trail mixes.
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Orange oil
A family of flavour sources and flavouring substances used to add aroma and taste.
Common in drinks, desserts, candies, bakery products.
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Palm kernel oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
AvoidFats and oils
Partially hydrogenated vegetable oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Peppermint oil
A family of flavour sources and flavouring substances used to add aroma and taste.
Common in drinks, desserts, candies, bakery products.
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Potassium sulfates potassium sulfate potassium bisulfate
Potassium sulfates potassium sulfate potassium bisulfate (E515) is listed as a ph regulator or anti-caking agent in the E-number system.
E515Common in sodas, jams, sauces, canned foods.
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Rapeseed oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Sal fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Shea butter
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Shea stearin
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Sodium sulfates Sodium sulfate sodium bisulfate
Sodium sulfates Sodium sulfate sodium bisulfate (E514) is listed as a acid in the E-number system.
E514Common in sodas, jams, sauces, canned foods.
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Sodium thiosulfate
Sodium thiosulfate (E539) is listed as a ph regulator or anti-caking agent in the E-number system.
E539Common in sodas, jams, sauces, canned foods.
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Soybean oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Stannous chloride
Stannous chloride (E512) is listed as a antioxidant in the E-number system.
E512Common in oils, processed meats, bakery products, fortified foods.
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Sunflower oil
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.
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Vegetable fat
A family of fats, oils, and structured lipid systems used for mouthfeel, texture, and shelf stability.
Common in chocolate bars, cookies, snack foods, spreads.