On allergens and other ingredients
All E numbers are abbreviations for chemical compounds, some of which are naturally plant derived – like the ones we use. They are natural ingredients in that they come from nature but they are processed products like almost all dairy products other than fresh milk straight from the cow. These functional ingredients are used in extremely low concentrations, usually around 0.1% of weight or less.
The E numbers are used instead of their rather long names, mostly for printing and space concerns on small labels – rather than some insidious plot to hide the facts. That said, of course some of those E numbers do represent ingredients that aren’t very nice – one example being 621 (Monosodium L-glutamate), a type of salt which is also derived from plants and is naturally present in tomatoes – and NOT used in our ice cream. It is, however, probably what makes a ripe tomato so delicious.
E number used in our ice creams are:
407 is Carrageenan, a vegetable gum derived from red seaweed. It is a vegetarian and vegan alternative to gelatine. It is used in everything from food to personal care products to pharmaceuticals. There are possible concerns about using degraded carrageenan, where degradation is caused by exposure to either very high temperature &/or very high acidity; neither of these factors is present in ice cream production.
And 466 is the very delicious-sounding Sodium Carboxymethylcellulose, an emulsifier derived from cellulose (or plant fibre) with a sodium atom added on to it which makes it a salt (of sorts). Once again, it has a wide range of uses in food, personal care and pharmaceutical products primarily because it has high viscosity, is non-toxic, and is hypoallergenic.
410 – Carob gum, aka Locust Bean gum. Carob is a member of the pea family, the dried pod of which is eaten by animals of all sorts including humans. It is frequently used as a substitute for chocolate (not a very good one in my view), but also as a thickening agent. It has also been used as a traditional medicine throughout the Mediterranean and Middle East for centuries.
412 – Guar gum is derived from the Guar bean, an annual legume. It is widely used in dairy products, and has until recently been widely fed to cattle. Now its expense prohibits it use as cattle fodder.
433 – Polysorbate 80, an emulsifier derived from oleic acid, which is a fatty acid that occurs naturally in various animal and vegetable fats and oils – here its derivation is vegetable. In general, polysorbate 80 is safe and well-tolerated, although a small number of people may be sensitive to this substance, and it may be harmful to people with Crohn’s disease.
471 – Mono- & di-glycerides of fat forming fatty acids – fats produced from glycerol and natural fatty acids, from either plant or animal origin. Again, here their derivation is vegetable.
We are also frequently asked questions about
Gluten – an allergen to which an increasing number of people are apparently sensitive in varying degrees, but especially those suffering Coeliac’s Disease. Gluten is most commonly found in wheat and its by-products. Glucose derived from wheat, which is used as an ingredient in our ice cream, however is a super-refined product and all traces of gluten have been eliminated. This is borne out by regular laboratory testing, showing that our ice creams contain less than 20 parts per million gluten – a level which is considered acceptable by Coeliac Australia.
Other possible allergens which we identify are:
So you see this is a complex issue, and there is a lot of misinformation. It is always a good idea to know what goes into what you’re eating, and wise to ask the question.
