Amaranth is an artificial dark red to purple azo dye. It is also used to color cosmetics. Amaranth is commonly used in fish roe, aperitif wine drinks and Americano. It has been banned in the United States since 1976 by the FDA, because it is a suspected carcinogen. Amaranth (E 123) is an azo dye authorised as a food additive in the EU and has previously been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1972, 1975, 1978 and 1984, and by the EU Scientific Committee for Food (SCF) in 1976, 1979 and 1983. Derived from the small herbaceous plant of the same name. A purplish-red (blackcurrant) synthetic coal tar or azo dye found in ice creams, gravy granules, jams, jelly, tinned fruit pie fillings and prawns and packeted cake mixes, soups and trifles. It appears to cause allergic and/or intolerance reactions, similar to nettle rash, particularly amongst those with an aspirin intolerance or asthmatics. can provoke asthma, eczema and hyperactivity; it caused birth defects and foetal deaths in some animal tests, possibly also cancer. Not recommended for consumption by children. It is banned in Norway, United States, Russia and Austria with a very restricted use in France and Italy (caviar only).

Calcium Acid Pyrophosphate (CAPP) is an anhydrous phosphate salt. Calcium Acid Pyrophosphate is used mainly as a raising agent in the baking industry, particularly in quick breads and sweet bakery products. CAPP can be used in baking powder, cakes, muffins, biscuits, pancakes, waffles, donuts, whole grain bread, crackers, refrigerated and frozen (yeast) doughs, and for dough strengthening. It is also utilized as a complementary nutrient source for calcium, which can potentially improve the nutritional content of the food it’s used in. No health studies currently argue against the use of Calcium Acid Pyrophosphate. In addition, CAPP can be used as a poultry scald agent to remove feathers from poultry carcasses.

Lactic Acid, L- (L-lactic acid, L-lactate) is the levorotatory isomer of lactic acid, the biologically active isoform in humans. Lactic acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. Lactate dehydrogenase is isomer-specific so that production and metabolism of D-lactate require D-LDH and L-lactate requires L-LDH. Mammalian cells only contain L-LDH so that in humans the lactate produced is almost exclusively L-lactate. Carbohydrate-fermenting bacterial species (e.g. lactobacillus spp) have by contrast both enzymes and therefore the capacity to produce both D-lactate and L-lactate. L-lactic acid is the primary agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR). Poly-L-lactic acid is an absorbable, semi-permanent, injectable implant that can be used to restore volume and stimulate collagen formation gradually. It is FDA-approved for the correction of facial fat loss associated with antiretroviral therapy-induced lipoatrophy in HIV patients. It is FDA-approved for use in immunocompetent people for the correction of nasolabial fold deficiencies and other facial wrinkles. It has been used off-label to enhance the cheeks, hands, neck, thighs, gluteal enhancement and chest wall deformities, such as pectus excavatum or thoracic deformities secondary to surgical procedures.

Gentisic acid ethanolamide is a complexing agent in pharmaceutical parenterals. It is used as a solubilizer in some pharmaceutical preparations and as an antiseptic agent.