Cooking Light Magazine listed the following food additives that are completely natural, despite the way their names sound:
- Ascorbic acid – a citrus fruit additive that acts as a preservative, just another name for vitamin C
- Acacia and guar gum – harvested from a tree or shrub, they are binding agents that thicken foods
- L. bulgaricus and S. thermophilus – beneficial bacteria, usually added to foods such as yogurt (L. acidophilus, Bifidus, L. casei, and L. reuteri are also natural)
- Lecithin – a component in soybeans or egg yolks, used to keep foods moist
Ref: Cooking Light magazine, April 2007, p. 68
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