What They Do: Used to dissolve, dilute, disperse, extract or otherwise physically modify a food additive or nutrient without altering its function (and without exerting any technological effect itself) in order to facilitate its handling, application or use of the food additive or nutrient.
These are mostly toxic additives that are used as cheap alternatives to special food preparations, such as extracting oils from plants for use as flavorings. They have a long history of causing human harm, yet remain as common items allowed in food manufacturing.
The home cook would have little need for these types of products. When they want a special flavor, they will take the time, or pay the cost, for some of the more exotic flavors they'd want.
- Methylene chloride
How it may be described on a label:
- Carrier solvent
- Diluent for other food additives
- Encapsulating agent
- Nutrient carrier