ආහාර ලේබල් / අමුද්‍රව්‍ය

Acesulfame potassium · INS 950 · E950

Artificial sweetener, FDA/EFSA approved, often paired with sucralose. Some newer studies suggest possible metabolic/gut effects at high long-term intake — evidence still developing.

Red 40 · FD&C Red No. 40 · INS 129 · E129

Synthetic red azo dye, one of the "Southampton Six" colours a UK study linked to increased hyperactivity in some children — requires a warning label in the EU. Labelled as "Red 40" or "FD&C Red No. 40" on some imported products.

INS 503ii · E503ii

Leavening agent used in crackers/biscuits. Breaks down fully on baking; low concern.

Norbixin · INS 160b · E160b

Natural orange-red colour extracted from annatto seeds. Low concern; rare reports of allergic-type reactions in sensitive individuals.

Vanillin · Artificial vanilla flavour

Synthetic vanillin, chemically similar to natural vanilla compounds. Considered low risk, though less "clean label" than real vanilla.

INS 300 · E300

Vitamin C, used here as a natural antioxidant/preservative. No concern — it's a nutrient.

INS 304 · E304

Fat-soluble form of Vitamin C used as an antioxidant to keep fats from going rancid. Low concern, essentially a nutrient derivative.

INS 210 · E210

Preservative closely related to sodium benzoate. Carries the same low-level trace-benzene concern when combined with vitamin C plus heat/light exposure, though typical exposure is considered well within safe limits by regulators.

Beta carotene · INS 160a(ii) · E160a(ii)

Natural orange carotenoid colour, also a vitamin A precursor the body can convert. Approved food colour, low concern at food-use levels. Same pigment family as β-apo-8'-carotenal (INS 160e).

INS 133 · E133

Synthetic blue dye. Generally considered lower-concern than the azo dyes (Ponceau 4R, Tartrazine), though still a fully synthetic colourant.

Stimulant. Guidance generally advises against regular caffeine intake for young children; this pack states "not recommended for children under 3."

Common calcium fortification mineral. Low concern, essentially a nutrient source.

Mineral salt used as a firming agent and stabiliser. Low concern at food-use levels, essentially a mineral source.

INS 150a · E150a

"Plain" caramel colour made without ammonia or sulphites — the lowest-concern of the four caramel colour classes; no 4-MEI flag (unlike Class IV / INS 150d).

Sulphite ammonia caramel · INS 150d · E150d

Can contain trace 4-MEI, which California Prop 65 lists as a possible carcinogen; JECFA/EFSA consider levels in cola-type drinks within safe limits.

INS 120 · E120

A red colourant extracted from crushed cochineal insects. Long-used and generally recognised as safe, but is animal-derived (relevant for vegetarians/vegans) and can trigger allergic reactions in a small number of people.

INS 122 · E122

Synthetic red azo dye, one of the "Southampton Six" colours a UK study linked to increased hyperactivity in some children — requires a warning label in the EU.

INS 903 · E903

A plant-derived wax (from the carnauba palm) used as a glazing agent for shine. Low concern, widely used on candy shells.

INS 160a · E160a

Natural orange/yellow pigments found in carrots and other produce. Low concern.

INS 407 · E407

Seaweed-derived thickener. FDA/JECFA approved, but some researchers and consumer groups (CSPI) flag possible gut inflammation, especially degraded forms.

Cellulose gel · Cellulose gum

Plant-fibre-derived thickeners/stabilisers. Low concern at typical food-use levels.

Cereal extract

Malt-derived flavouring and browning ingredient used in breakfast cereals. Typically the source of a wheat or barley allergen declaration on products that are otherwise corn- or rice-based — relevant for coeliac disease and gluten sensitivity.

Cocoa mass

Ground cocoa beans, the same ingredient labelled "cocoa mass" on other products. Not alcoholic despite the name. Low concern.

INS 330 · E330

Naturally occurring fruit acid used as an acidulant. Well-studied, low concern; frequent intake from acidic drinks can contribute to dental erosion.

Non-cocoa vegetable fat (often palm-based) used to replace some cocoa butter — cheaper and more heat-stable, but a lower-quality substitute than real cocoa butter. Not a toxicity concern.

Pressed coconut flesh and water, used as a dairy-free base. Cholesterol-free and plant-based, but its fat is roughly 90% saturated — proportionally more than dairy milk — and it carries almost no protein or calcium, so it is not a nutritional substitute for milk.

Contributes an unstated amount of caffeine via the mocha filling — unlike most chocolates in this set, this one carries coffee as a direct ingredient rather than just flavouring.

Glucose syrup

Glucose syrup from corn starch, used for sweetness and to keep fillings soft. No toxicity concern; it is sugar by another name and counts toward the added-sugar total.

INS 100 · E100

The natural yellow-orange pigment from turmeric. Low concern, a well-studied natural colour.

A compound the body also produces naturally, commonly added to energy drinks alongside taurine. Considered safe at typical energy-drink levels, though its long-term effects at these doses in adolescents are less studied.

INS 1400 · E1400

A starch-derived thickener, produced by heating/treating starch. Low concern, similar profile to maltodextrin.

Glucose

Glucose used as a sweetener and bulking agent. Sugar by another name; counts toward the added-sugar total.

INS 341ii · E341ii

Calcium fortification salt, also used as an anticaking agent. Low concern, essentially a nutrient source.

INS 450i · E450i

Emulsifying/buffering salt common in processed cheese. Low concern at typical levels, contributes to overall phosphate intake.

INS 627 · E627

Flavour enhancer typically used alongside MSG and disodium inosinate to boost savoury taste. Considered safe at typical food-use levels.

INS 631 · E631

Flavour enhancer typically used alongside MSG to boost savoury/umami taste. Considered safe at typical food-use levels.

INS 339ii · E339ii

Emulsifying salt/acidity regulator common in dairy and processed foods. Low concern at typical levels; contributes to overall phosphate and sodium intake.

White flour with niacin, iron, thiamine, riboflavin and folic acid added back after milling. Low concern; the added nutrients are the same ones removed in refining.

Iron fortification compound. Low concern, though its iron bioavailability is somewhat lower than other iron forms.

ස්වභාවික සීනි සමඟ රසය වටකරන්නට මෙහි ඉතා සුළු ප්‍රමාණයකට (<1%) එකතු කර ඇත. මෙම ප්‍රමාණයෙන් ප්‍රශ්නයක් නැත.

INS 418 · E418

Fermentation-derived thickener/stabiliser. Well-studied, low concern at food-use levels.

INS 412 · E412

Plant-derived thickener. Well-studied, low concern at food-use levels.

Paullinia Cupana

A plant extract naturally rich in caffeine, often added to energy drinks on top of separately-listed caffeine — meaning total caffeine can be higher than the "Caffeine" ingredient line alone suggests.

INS 414 · E414

A natural gum from acacia tree sap, used as a stabiliser/thickener. Low concern, also a source of soluble fibre.

HFCS · High-fructose corn syrup

Corn-derived liquid sweetener with a higher proportion of free fructose than table sugar. Metabolically similar to sugar at equivalent doses; the concern is the total sugar load rather than this form specifically, though heavy fructose intake remains an active area of liver-health research.

A hardened tropical fat used in place of some cocoa butter for texture and shelf stability, common in compound/lower-cost chocolate. The hydrogenation process is the classic route trans fat enters a product — worth checking the trans fat line on any product using it, even though levels are typically low on modern labels.

Hardened fat used in shortening for texture and shelf life. Full hydrogenation creates no trans fat but partial hydrogenation does, and labelling rules permit rounding trans fat to 0g below 0.5g per serving — so a declared 0g does not guarantee none is present.

Hydrolysed vegetable protein

Plant protein (often soya) broken down into amino acids to create a savoury, meaty flavour. Releases free glutamate, so it delivers much the same taste effect as added MSG without being labelled as MSG. Low concern at food-use levels; a declared allergen where soya-derived.

Naturally occurring carbohydrate-like compound also found in the body and many whole foods. No established safety concern at energy-drink levels.

Iodised salt

Ordinary salt with added iodine, a public-health fortification measure in Sri Lanka. Not a concern in itself, but usually the main sodium contributor in savoury and baked products.

An amino-acid-derivative ingredient marketed for energy metabolism. Considered safe at typical energy-drink doses.

INS 270 · E270

Common acidulant, naturally occurring in fermented foods. Well-studied, low concern.

Milk sugar, often grouped under "sugars" on labels. Not a safety concern, but relevant for anyone with lactose intolerance, and it counts toward the total sugar figure.

INS 410 · E410

Plant-derived thickener, similar profile to guar gum. Low concern.

INS 504ii · E504ii

Acidity regulator/anticaking agent. Low concern at food-use levels.

INS 504i · E504i

Acidity regulator/anticaking agent. Low concern at food-use levels. Distinct from the (ii) form already listed above.

Mineral fortificant supplying magnesium and phosphorus. Low concern, essentially a nutrient source.

INS 296 · E296

Fruit-derived acidulant giving a sharp, tart note; naturally present in apples and many other fruits. Well studied, low concern at food-use levels.

Natural flavouring/sweetening ingredient. Contains gluten — relevant for anyone with coeliac disease or gluten sensitivity.

INS 965 · E965

Sugar alcohol (polyol) used as a sugar substitute in "no added sugar" products. Gives bulk sweetness with fewer calories than sugar, but commonly causes bloating, gas, or a laxative effect at typical serving sizes.

Highly processed carbohydrate used as a flavour carrier/bulking agent. Not a toxicity concern, but has a high glycemic index and adds to overall carb load.

Modified corn starch

Corn starch chemically or physically treated to improve thickening and stability. Well-studied and low concern at food-use levels, though a highly processed carbohydrate.

Natural high-intensity sweetener from monk fruit. Considered safe, no major concerns identified in current research.

INS 471 · E471

Common emulsifier, generally recognised as safe. Can occasionally derive from partially hydrogenated oils — worth checking if trans-fat sensitive.

MSG · Monosodium glutamate · INS 621 · E621

Flavour enhancer providing umami/savoury taste. Extensively studied and considered safe by major food safety bodies (FDA, EFSA); some people report mild sensitivity, though controlled studies haven't consistently confirmed a causal link.

INS 150c · E150c

Ammonia-process caramel colour class. Low concern, distinct from the sulphite-ammonia Class IV (INS 150d) that carries the 4-MEI flag.

Natural flavor

Flavouring derived from a natural source rather than synthesised. The term says nothing about how much of the named food is present — often none — so a drink flavoured with "coconut natural flavor" may contain no coconut. No safety concern; a labelling-expectation point.

Rosemary extract

Plant extract used for flavour and, in many formulations, as a natural antioxidant that slows flavour degradation. Well-studied, low concern at food-use levels.

High in saturated fat and a common frying/spreading fat. Not a toxicity concern; the same fat family as palm olein, the liquid fraction already covered in this set.

Liquid fraction of palm oil, high in saturated fat. Not a toxicity concern, but a meaningful contributor to daily saturated-fat intake in fried/baked snacks.

An herbal extract traditionally used for energy/stamina. Generally recognised as safe at food-use levels; can interact with certain medications (e.g., blood thinners) with regular/heavy consumption.

INS 160c · E160c

Natural carotenoid colour/flavour from paprika peppers. Low concern, approved natural colour.

INS 440 · E440

Natural fruit-derived thickener/gelling agent; also a source of soluble fibre. Very low concern.

INS 338 · E338

Acidulant/flavouring in colas. Linked in studies to dental erosion and, with heavy long-term cola intake, lower bone density (EFSA).

PGPR · INS 476 · E476

Emulsifier used in chocolate to reduce fat content and improve flow. Generally recognised as safe at typical chocolate usage levels.

INS 124 · E124

Synthetic red azo dye, one of the "Southampton Six" colours a UK study linked to increased hyperactivity in some children — requires a warning label in the EU.

INS 332i · E332i

Acidity regulator/buffering salt. Low concern.

INS 202 · E202

Widely used, well-studied preservative considered safe; can occasionally trigger mild sensitivity in preservative-sensitive individuals.

Quillaja extract · Soap bark extract · INS 999(i) · E999(i)

Foaming agent/emulsifier from Chilean soap-bark tree bark, used in ginger beers and cream sodas to give a frothy head. Approved by JECFA/EFSA with an established acceptable daily intake; low concern at beverage-use levels.

INS 904 · E904

A resin secreted by the lac insect, used as a glazing/polishing agent to give a shiny coating on candy-coated products. Food-safe and widely used, but is an animal (insect) product — relevant for strict vegetarians/vegans.

INS 551 · E551

Common anticaking agent (also known as silica). Considered safe by FDA/EFSA at food-use levels.

A dairy byproduct left over from milk protein filtration, mostly lactose and minerals. Low concern, a fairly standard dairy-processing ingredient.

INS 401 · E401

Seaweed-derived thickener/stabiliser. Well-studied, low concern at food-use levels.

INS 301 · E301

A buffered form of Vitamin C used both as a nutrient and mild antioxidant/preservative. Low concern, essentially a nutrient.

INS 211 · E211

Common preservative, generally recognised as safe. Can form trace benzene when combined with ascorbic acid (vitamin C) plus heat/light — a longstanding, low-level concern; typical exposure considered well within safe limits by regulators.

INS 500ii · E500ii

Common buffering/raising agent (baking soda). Low concern, negligible sodium contribution.

INS 500i · E500i

Alkalising agent/acidity regulator. Low concern at food-use levels.

CMC · Carboxymethyl cellulose · INS 466 · E466

Common stabiliser/thickener. Low concern at typical food-use levels.

INS 331 · E331

Acidity regulator/buffering salt derived from citric acid. Low concern, minor sodium contributor.

INS 222 · E222

Sulphite preservative. Can trigger reactions (including asthma symptoms) in sulphite-sensitive individuals — a declared allergen.

INS 223 · E223

A sulphite preservative/flour treatment agent. Can trigger reactions in sulphite-sensitive individuals and asthmatics — a declared allergen where used.

INS 452i · E452i

Emulsifying salt that keeps processed cheese smooth and prevents separation. Low concern at typical levels, though cumulative high phosphate intake from multiple processed foods is sometimes flagged for people with existing kidney issues.

INS 200 · E200

Common preservative that inhibits mould and yeast growth. Well-studied, low concern, generally recognised as safe.

Soy lecithin · INS 322

Common emulsifier from soybeans. Low concern except for those with soy allergy.

Stevia · Steviol glycosides · INS 960 · E960

High-intensity sweetener extracted from the stevia leaf, used to cut total sugar in "energy reduced" drinks. Approved by FDA/EFSA/JECFA; low concern at permitted levels.

INS 955 · E955

Artificial sweetener, approved by FDA/EFSA as safe. Some newer studies suggest possible gut-microbiome effects at high intake — evidence still developing.

Yellow 6 · FD&C Yellow No. 6 · INS 110 · E110

Synthetic orange-yellow azo dye, another of the "Southampton Six" colours — same EU hyperactivity warning requirement as tartrazine and Ponceau 4R.

Natural starch used as a thickener/binder. Low concern.

Yellow 5 · FD&C Yellow No. 5 · INS 102 · E102

Synthetic yellow azo dye, also one of the "Southampton Six." Can trigger reactions in aspirin-sensitive individuals, alongside the same EU hyperactivity labelling requirement.

Amino-sulfonic acid the body also produces naturally. Considered safe at typical energy-drink levels; long-term interaction with caffeine in adolescents is less studied.

INS 450iii · E450iii

Same phosphate salt family, used as an emulsifier in processed cheese. Low concern.

Sodium citrate · INS 331iii · E331iii

Same citrate-salt family as sodium citrate; buffering agent. Low concern, minor sodium contributor.

INS 341iii · E341iii

Mineral salt used as an anticaking agent and calcium source. Low concern, also a nutrient.

INS 339iii · E339iii

Emulsifying salt/acidity regulator, same phosphate family as disodium phosphate. Low concern at typical levels, contributes to overall phosphate intake.

Non-dairy fat used in place of cream or butter to cut cost and improve texture. Where the label doesn't name the oil, the saturated-fat source can't be traced; in Sri Lanka it is most often palm-based. Not a toxicity concern.

INS 415 · E415

Fermentation-derived thickener. Well-studied, low concern; mild laxative effect only at high doses.

Yeast cells broken down to release their contents, used as a savoury flavour base. Naturally rich in free glutamate — like hydrolyzed vegetable protein, permitted on packs stating "no added MSG" while working by the same mechanism. Low concern.

Beta-apo-8-carotenal · INS 160e · E160e

Nature-identical carotenoid colour with some vitamin A activity. Approved food colour, low concern.