Food scientists often use the precise chemical name for an additive. To them, it's accurate. To you, it's confusing. Here is a cheat sheet for the most common "hidden" names for major allergens.
Milk (Dairy)
- Casein / Caseinate: Milk protein. Often found in "Non-Dairy" creamers (ironically).
- Whey / Lactoglobulin: Milk byproducts.
- Recaldent: A milk derivative often found in chewing gum.
- Tagatose: A sweetener derived from lactose.
Egg
- Albumin / Globulin: Egg white proteins.
- Lysozyme: An enzyme used in cheese making (like Parmesan) that comes from egg whites.
- Lecithin: Usually soy, but can be egg-derived. If it just says "Lecithin" without a source, be careful.
Corn (Maize)
Corn is the master of disguise.
- Dextrose / Maltodextrin: Usually corn sugar.
- Xanthan Gum: Fermented sugar, usually grown on a corn medium.
- Citric Acid: Almost always mass-produced by fermenting corn mold, not lemons.
Let AI Read the Chemistry
You don't need a PhD to eat safely. AllergenFinder uses AI to interpret technical ingredient names in real time. The system understands that "Sodium Caseinate" contains milk, that "Albumin" comes from eggs, and that "Maltodextrin" is usually derived from corn. Scan any label and get a clear answer about whether it contains ingredients you need to avoid based on your personal restrictions.
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