Gelling agent

•  Food additive

  Food additives are substances added to food to preserve flavour or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.

  

  0.0%
  

  100.0%
  

  0.0%
  
•  Lactase

  Lactase (LCT), a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. Lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine. In humans, lactase is encoded by the LCT gene. Lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance.

  

  33.3%
  

  16.7%
  

  50.0%
  
•  List of food additives, Codex Alimentarius

  The following is a list of food additives as organized by the Codex Alimentarius Commission. The International Numbering System numbers below (INS #) are assigned by the committee to identify each food additive. The INS numbers generally correspond to E numbers for the same compound – e.g. INS 102, Tartrazine, is also E-102. INS numbers are not unique and, in fact, one number may be assigned to a group of like compounds.

  

  20.0%
  

  40.0%
  

  40.0%
  
•  Magnesium

  Magnesium is a chemical element with the symbol Mg, atomic number 12 and common oxidation number +2. It is an alkaline earth metal and the eighth most abundant element in the Earth's crust, where it constitutes about 2% by mass, and ninth in the known Universe as a whole. This preponderance of magnesium is related to the fact that it is easily built up in supernova stars from a sequential addition of three helium nuclei to carbon (which in turn is made from three helium nuclei).

  

  20.0%
  

  40.0%
  

  40.0%
  
•  Paraffin

  In chemistry, paraffin is the common name for the alkane hydrocarbons with the general formula CnH2n+2. Paraffin wax refers to the solids with 20 ≤ n ≤ 40 . The simplest paraffin molecule is that of methane, CH4, a gas at room temperature. Heavier members of the series, such as that of octane, C8H18, and mineral oil appear as liquids at room temperature. The solid forms of paraffin, called paraffin wax, are from the heaviest molecules from C20H42 to C40H82.

  

  50.0%
  

  16.7%
  

  33.3%
  
•  Sweetener

  A sweetener is a food additive which adds the basic taste of sweetness to a food; artificial sweeteners and natural sweeteners that aren't purely sugar are sugar substitutes.

  

  28.6%
  

  28.6%
  

  42.9%
  
•  Turmeric

  Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive (Materia Indica, 1826, Whitelaw Ainslie, M.D. M.R.A.S. , via Google Books). Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.

  

  25.0%
  

  50.0%
  

  25.0%
  
•  Yeast

  Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with about 1,500 species currently described; they dominate fungal diversity in the oceans. Most reproduce asexually by budding, although a few do so by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae as seen in most molds.

  

  37.5%
  

  25.0%
  

  37.5%
  
•  E number

  E numbers are number codes for food additives that have been assessed for use within the European Union (the "E" prefix stands for "Europe"). They are commonly found on food labels throughout the European Union. Safety assessment and approval are the responsibility of the European Food Safety Authority.

  

  50.0%
  

  0.0%
  

  50.0%
  
•  Sucralose

  Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life.

  

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  100.0%
  

• Food additives by likeorhate
• Gels by likeorhate

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•  Chordate

  Chordates are animals which are either vertebrates or one of several closely related invertebrates. They are united by having, for at least some period of their life cycle, a notochord, a hollow dorsal nerve cord, pharyngeal slits, an endostyle, and a post-anal tail. The phylum Chordata consists of three subphyla: Urochordata, represented by tunicates; Cephalochordata, represented by lancelets; and Craniata, which includes Vertebrata.

  

  25.0%
  

  0.0%
  

  75.0%
  
•  Ed Jones (U.S. politician)

  Edward "Ed" Jones (April 20, 1912–December 11, 1999) was a Democratic Congressman from the state of Tennessee from 1969 to 1989.

  

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•  Stańczyk

  Stańczyk (c. 1480–1560) was the most famous court jester in Polish history. He was employed by three Polish kings: Alexander, Sigismund the Old and Sigismund Augustus. Some historians suppose that "Stańczyk" was a diminutive of "Stanisław Gąska", the jester's true name. Others, however, maintain that Gąska was in fact Stańczyk's less talented colleague. Stańczyk has been always considered to have been much more than a mere entertainer.

  

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• 370 births by likeorhate
•  A'me Lorain

  

  23.8%
  

  33.3%
  

  42.9%