•
Cacao shell – •
Cachou extract – •
Cactus root extract – •
Cadinene – •
Caffeine – stimulant •
Cajeput oil – •
Calamus – •
Calcium 5'-ribonucleotides – flavor enhancer •
Calcium acetate – preservative, acidity regulator •
Calcium alginate – thickener, vegetable gum, stabilizer, gelling agent, emulsifier •
Calcium ascorbate – antioxidant (water-soluble) •
Calcium aluminosilicate (calcium aluminium silicate) – anti-caking agent •
Calcium ascorbate (Vitamin C) – •
Calcium benzoate – preservative •
Calcium bisulfite – preservative, antioxidant •
Calcium carbonates – color (white), anticaking agent, stabiliser •
Calcium chloride – mineral salt •
Calcium citrates – food acid, firming agent •
Calcium diglutamate – flavor enhancer •
Calcium disodium EDTA – preservative •
Calcium ferrocyanide – anti-caking agent •
Calcium formate – preservative •
Calcium fumarate – food acid •
Calcium gluconate – acidity regulator •
Calcium guanylate – flavor enhancer •
Calcium hydrogen sulfite – preservative, antioxidant •
Calcium hydroxide – mineral salt •
Calcium inosinate – flavor enhancer •
Calcium lactate – food acid •
Calcium lactobionate – stabilizer •
Calcium malates – food acid •
Calcium oxide – mineral salt •
Calcium pantothenate (Vitamin B5) – •
Calcium peroxide – •
Calcium phosphates – mineral salt, anti-caking agent, firming agent •
Calcium polyphosphates – anti-caking agent •
Calcium propionate – preservative • Calcium salts of fatty acids – emulsifier, stabiliser, anti-caking agent •
Calcium silicate – anti-caking agent •
Calcium sorbate – preservative •
Calcium stearoyl lactylate – emulsifier •
Calcium sulfate – flour treatment agent, mineral salt, sequestrant, improving agent, firming agent •
Calcium sulfite – preservative, antioxidant •
Calcium tartrate – food acid, emulsifier •
Camomile – •
Candelilla wax – glazing agent •
Candle nut – •
Canola oil/Rapeseed oil – one of the most widely used cooking oils, from a (trademarked)
cultivar of
rapeseed •
Canthaxanthin – color •
Caper (
Capparis spinosa) – •
Caprylic acid - preservative •
Capsanthin – color •
Capsorubin – color •
Carrageenan – A family of linear sulphated polysaccharides extracted from red seaweeds. •
Caramel I (plain) – color (brown and black) •
Caramel II (
Caustic Sulfite process) – color (brown and black) •
Caramel III (
Ammonia process) – color (brown and black) •
Caramel IV (
Ammonia sulfite process) – color (brown and black) •
Caraway – •
Carbamide – flour treatment agent •
Carbon black – color (brown and black) •
Carbon dioxide – acidity regulator, propellant •
Cardamom – •
carmines – color (red) •
Carmoisine – color (red) (FDA: Ext D&C Red #10) •
Carnauba wax – glazing agent •
Carob pod – •
Carob pod oil/Algaroba oil – used medicinally •
Carotenes – color •
Alpha-carotene – color •
Beta-carotene – color •
Gamma-carotene – color •
Carrageenan – thickener, vegetable gum, stabilizer, gelling agent, emulsifier •
Carrot oil – •
Cashew oil – somewhat comparable to
olive oil. May have value for fighting
dental cavities. •
Cassia – •
Catechu extract – •
Celery salt – •
Celery seed – •
Wheat germ oil – used as a
food supplement, and for its "grainy" flavor. Also used medicinally. Highly unstable. •
Chalk – color (white), anticaking agent, stabiliser •
Chervil (
Anthriscus cerefolium) – •
Chicory – •
Chicory Root Extract – High in
Inulin •
Chile pepper – •
Chili powder – •
Chives (
Allium schoenoprasum) – •
Chlorine dioxide – flour treatment agent •
Chlorine – flour treatment agent •
Chlorophylls and
Chlorophyllins – color (green) •
Chocolate Brown HT – color •
Choline salts and esters – emulsifier •
Chrysoine resorcinol – color (red) •
Cicely (
Myrrhis odorata) – •
Sweet cicely (
Myrrhis odorata) – •
Cilantro (see
Coriander) (
Coriandrum sativum) – •
Cinnamon – •
Cinnamon oil – used for flavoring. •
Citranaxanthin – color •
Citric acid – food acid • Citric acid esters of mono- and diglycerides of fatty acids – emulsifier •
Citrus red 2 – color (red) •
Cloves – •
Cochineal – color (red) •
Coconut oil – a cooking oil, high in
saturated fat – particularly used in
baking and
cosmetics. •
Sage (
Salvia officinalis) – •
Copper complexes of chlorophylls – color (green) •
Coriander – •
Coriander seed oil – used medicinally. Also used as a flavoring agent in pharmaceutical and food industries. •
Corn oil – one of the most common, and inexpensive cooking oils. •
Corn syrup – •
Cottonseed oil – a major food oil, often used in industrial food processing. •
Cress – •
Crocetin – color •
Crocin – color • Crosslinked
Sodium carboxymethylcellulose – emulsifier •
Cryptoxanthin – color •
Cumin – •
Cumin oil/Black seed oil – used as a flavor, particularly in meat products. Also used in veterinary medicine. •
Cupric sulfate – mineral salt •
Curcumin – color (yellow and orange) •
Curry powder – •
Curry leaf (
Murraya koenigii) – •
Cyanocobalamin (Vitamin B12) – •
Cyclamates – artificial sweetener •
Cyclamic acid – artificial sweetener •
beta-cyclodextrin – emulsifier •
Lemongrass (
Cymbopogon citratus, C. flexuosus, and other species) – == D ==