Unacceptable Ingredients List*^

Total Page：16

File Type：pdf, Size：1020Kb

STUFF WE NEVER USE IN OUR FOOD ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL HYDROGENATED PRESERVATIVES COLORS FLAVORS SWEETENERS OILS Unacceptable Ingredients List*^ ARTIFICIAL OR CHEMICAL Maltodextrin Sodium Glutamate ARTIFICIAL SWEETENERS OR PRESERVATIVES Methyl Silicon Sodium Hydroxide SUGAR SUBSTITUTES OR ADDITIVES Methylbenzene Sodium Nitrate Acesulfame-K (acesulfame Acetylated Esters of Mono- and Methylene Chloride Sodium Nitrite potassium) Di-glycerides Methylcrystalline Cellulose Sodium Phosphate Aspartame/NutraSweet Ammonium Chloride Methylparaben Sodium Propionate Cyclamates Ammonium Sulfite Modified Food Starch Sodium Stearoyl-2-Lactylate Hydrogenated Starch Hydrolysate Azodicarbonamide Mono- and Di-glycerides Sodium Sulfite Saccharin/Sweet’n Low, Benzoates Natamyacin Sodium Tripolyphosphate Ammonium Saccharin, Calcium Benzoyl Peroxide Nitrates Sorbic Acid Saccharin, Potassium Saccharin Butylated Hydroxyanisole (BHA) Nitrites Sorbitan Monostearate Sucralose/Splenda Butylated hydroxytoluene (BHT) Olestra/Olean (sucrose polyester) Stannous Chloride Sugar Alcohols (Erythritol, Lactitol, Brominated Vegetable Oil (BVO) Oxystearin Succinic Acid Maltitol, Mannitol, Sorbitol, Xylitol) Butyl Cellusolve Parabens Sucroglycerides Calcium Bromate Phenylmethane Sucrose Esters of Fatty Acids HYDROGENATED OILS (A Calcium Peroxide Polydextrose (Hexa-, Hepta- and Octa) SOURCE OF TRANS FATS) Calcium Propionate Polysorbates Sucrose Polyester Hydrogenated Fats Calcium Sorbate Potassium Benzoate Sulfur Dioxide Partially Hydrogenated Oil Calcium Stearoyl-2-Lactylate Potassium Bisulfate/Bisulfite Sulfites (of any kind) Caprocaprylobehenin Potassium Bromate Tertiary Butylhydroquinone (TBHQ) Cysteine (l-cysteine) Potassium Metabisulfate/ Tetrasodium EDTA DATEM (diacetyl tartaric acid ester Metabisulfite Yellow Prussiate of Soda of mono- and diglycerides) Potassium Sorbate Dimethylpolysiloxane Potassium Sulfite ARTIFICIAL COLORS * Due to our ongoing sourcing Dioctyl Sodium Sulfosuccinate Propionates Certified Colors activities, we continually evaluate (DSS) Propyl Gallate Cochineal (Carmine) the acceptability of various Disodium Calcium EDTA Propylene Glycol FD & C Colors ingredients that are offered by Disodium Dihydrogen EDTA Propylparaben Indigo Carmine our suppliers. As we reach Disodium Dihydrogen Simplesse decisions on additional ingredients Pyrophosphate Sodium Acid Pyrophosphate (SAPP) ARTIFICIAL FLAVORS that do not meet our standards, Ethylene Oxide Sodium Aluminum Phosphate Disodium Guanylate we will update this list. Ethylenediamine Tetra Acetic Sodium Aluminum Sulfate Disodium Inosinate Acid (EDTA) Sodium Benzoate Ethyl Vanillin ^ Many of the listed ingredients Ethoxyquin Sodium Bisulfate Glutamates could be categorized under multiple Irradiated Foods Sodium Bisulfite High Fructose Corn Syrup categories. To avoid redundancy, Lactylated Esters of Monoand Sodium Carboxymethyl Cellulose Hydrolyzed Vegetable Protein we’ve chosen to list each ingredient Di-glycerides Sodium Diacetate (including soy, corn and wheat) only once under the heading that Lye Sodium Erythorbate/Erythorbic (HVP) we determine is most representative Magnesium Chloride Acid Monosodium Glutamate (MSG) of its typical function. Vanillin .

Copy Link

Recommended publications

Food, Dietary Supplement & Cosmetics Regulatory Update
Issue Number 2 | March 2014 Top Stories FDA Extends Comment Period for Proposed Rule on Intentional Adulteration and Accompanying Risk Analysis On March 24, FDA announced that it would extend the comment period for its proposed rule on intentional adulteration and the accompanying risk assessment document. The proposed rule and the risk assessment were published in the December 24, 2013 Federal Register with a 100-day comment period. However, in response to stakeholder concerns that more time is needed to evaluate the proposed rule, due to the inherent complexity and unique nature of food defense issues, FDA granted a 90-day extension to June 30, 2014. Because the risk assessment is directly related to the proposed rule, FDA also extended the comment period for the risk assessment document. The proposed rule, which would not apply to farms or animal food, would require every food facility to have a written food defense plan addressing "significant vulnerabilities" in its particular food production processes. In addition, facilities would be required to identify and implement strategies to address the identified vulnerabilities, establish monitoring procedures and corrective actions, verify the system is working, and ensure training of personnel assigned to each vulnerable area. Comments due June 30 to Docket FDA-2013-N-1563. FDA Seeks Input on Information to be Submitted to FDA's Reportable Food Registry and Used to Notify Consumers in Grocery Stores On March 26, FDA issued an advance notice of proposed rulemaking seeking input to assist FDA in implementing section 211 of the Food Safety Modernization Act ("FSMA"). Section 211 added new provisions to the Portable Food Registry requirements of the Federal Food, Drug, and Cosmetic Act.
[Show full text]
C O M M E N T A
Calorie Control COMMENTARY Spring/Summer 1999 Vol. 21, No.1 Experts Denounce Aspartame Misinformation Circulating The Berkeley on the Internet Wellness Letter pointed out that reputable multiple on't believe the rumors -- widely spread on the Internet -- sclerosis organi- Dthat aspartame ... causes not only multiple sclerosis, but also lupus, Alzheimer's and Parkinson's disease, zations and other diabetes, Gulf War syndrome, and brain tumors." -- health/medical April 1999 University of California, Berkeley organizations Wellness Letter. The Berkeley Wellness Letter is the latest media have denounced source to issue a salvo against misinformation about the rumors, and aspartame circulating on the Internet. that "aspartame "Like other recent Internet-based health 'alerts,' this has been more one is designed to scare the pants off you -- Internet terror- ism," the front page article notes, adding that the document intensively stud- circulated via e-mail by an unidentified source is "packed with Administration, American Medical Association and the ied than almost gobbledygook, strange anecdotes, misused jargon, mysterious World Health Organization, have concluded that aspar- any other food doctors selling quack theories, and impressive-sounding orga- tame is safe. The American Diabetes Association also nizations that may or may not exist." recently issued a position statement proclaiming the additive." The article pointed out that reputable multiple sclerosis safety of aspartame. organizations and other health/medical organizations have Specifically,
[Show full text]
0 L E S T R A
0 L E S T R A %..,X:- :.:-:X- ... X:: N. - ... : ::::::: N:. ... ::-N- ". :- ::: --:--.:.,:...:. X:- ,au:i.1 :.: ,:::. ..: :.. .::. ..X :::. :X ..:: ..... .:.: :.. .... :'. ":.: :-- -X::.:.::. :- ,::::: :: :::-" ....:... :4 ..::: :::::- ... --::: ..::- ::..:4:. .. -:::...::. :.%.:.. :::.: :Z, :::. N..-::....:::: ..N..." Y4 .:4:.. %1:4.1".: ..:::.. --::-::- :. --. :::: ,:::., :::.- ;::..........:-..1 ::,. :::t :... ..N-4,--41 .::N 2... :..:::: ":. :X----.-::: ..: ...I.:: ..:: :. .'. "". :fill,q :..,.. -:.:: :.:::: .X::- ,::. ..1.:.:..:...i.!-,,,..:, .:.::::::.:::: :::.. Nz .-.::. :::. .,"::.,,.. :......7 :4. ::.- :::..::::f::% -,-.,:.X:::-.: ..... .X::%:--::x..:- .::.4,:....:it...-.. -::: I::I:::....:---::":..... .:t:.. ::... .1-::::.;-":::::...:...:N..:P,f,.,:.;::: .:... ::::W...,--.. 4- ..::.X-:,:i.::: ..i.:4il..:..:..:,, ::xv,--w.....X1....,:: :-:-: :-.:: ::: !.m.,g,% .. .%.::.....1."::. I.:... .:. .M,:.: :.:..,: .:.4: :-. -X::.-..:...:. ..:!."..%: "::: -:X. :::.,. NX, .: .:., ....I:.- .....,:....-:. ...-..:: .:., :4. :........ M: :::!,-":W::.-Xx..::.-..-:..........1.:..,:.:. :::.. ... ::...-.., ...........I::: 0. :....:r:: ......-..,..,.:: 1: '--:."-.. :m: .::::..:. 'N:.'zi:....... I%... :I::.: I.......': N::.,::::. :4z :4,F:. :: :::..:.- :--:....::....x. ......... -1:......1:x: .,,:: ::!. :: :::. ...4'......-......,.... ::. ,-:::.-::: .: .... :::.n:.:- .Z::.. .:---- ::-.....:.:'........" :- :- :. -:- .::... ..:. -:::...: .-:-::!:.-I:::.::%:,z-:::::-%XX ,.:..........I..... .N.. --g-., .... :..-....., "-::: .:..:::.....:.:. .:.......-,.-h,
[Show full text]
LINC Foods Value Added Guidelines General Guidance: Must Be Made
LINC Foods Value Added Guidelines General Guidance: Must be made by farmers or processors with a food processor license. Ingredients will be organic if available and the cost is not significantly higher than non-organic options. Examples of organic ingredients: coconut, many seeds, rice, dried fruits, sweeteners except honey, extracts, flours, oats, olive oil, coconut oil, canola oil. Examples of non-organic ingredients: pectin, peanut-free tree nuts, dates, honey, certified GF oats, certified GF flours, vinegar, grapeseed oil. Flours: No bleached flour. Produce: Fresh produce must be organically grown and local. Dried produce ingredients must be organic and through LINC where practical. Sweeteners: Sugars and syrups must be organic. Honey must be local and raw (never heated above 120 degrees). Flavorings and colors: Use only “pure”, “natural”, or “organic compliant” flavorings and colors. No artificial flavorings or colors. Fats: No trans fats or artificial fats (for example Olestra). The LINC application should include copy of State and Health Department license or certifications. A member is required to inform LINC if there is a license change, kitchen change, etc. Justification for LINC Sponsoring Sales of Locally-Made Value-Added Products While recognizing the Value-Added foods are one step up the food chain from fresh produce and local unprocessed meats, it is also recognized that all foods we make require non-local inputs, and that even meats and grains go through value-added steps – sometimes off the farm (for example, malted barley). The advantages of selling locally produced products include: • They utilize local labor in production, • Finished goods do not need to be shipped far, • They can be made without as many preservatives, because the time period between manufacture and consumption can be shortened, • They increase LINC income.
[Show full text]
Chapter 8: Food Additives
8 Food Additives Tanya Louise Ditschun and Carl K. Winter CONTENTS Introduction Food Additive Functionality Food Additive Regulations Generally Recognized as Safe (GRAS) The Delaney Clause Unintentional Additives Assessment of Food Safety` Specific Food Additives Under Scrutiny Saccharin Aspartame Hydrolysis Products of Aspartame Aspartic Acid Phenylalanine Methanol Diketopiperazine Marketing of Aspartame Erythrosine (FD & C Red #3) Olestra Anectodal Reports of Health Effects Due to Olestra Effects of Olestra on Nutrient Absorption Vitamin A Vitamin E Vitamin D Vitamin K Triglycerides Dietary Phytochemicals References © 2000 by CRC Press LLC Introduction Food additives have been used for centuries in food processing practices such as smoking and salting meat. Prior to the advent of refrigeration, food grown in the summer had to be preserved for the winter; salt, sugar, and vinegar were commonly used preservatives. The pursuits of explorers such as Marco Polo were often for food additives. Additives serve many roles and common uses include maintaining product consistency and pal- atability, providing leavening or control pH, enhancing flavor, and impart- ing color. A food additive can be defined in many ways. The Codex Alimentarius Commission, which develops international regulatory guidelines for food additives, provides the following definition of a food additive: Any substance not normally consumed as a food by itself, and not normal- ly used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (includ- ing organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may reasonably be expected to result, directly or indirectly, in it or its by-products becoming a component of or otherwise affecting the charac- teristics of such food.
[Show full text]
EDTA, Tetrasodium Tetrahydrate Salt
EDTA, Tetrasodium Tetrahydrate Salt sc-204735 Material Safety Data Sheet Hazard Alert Code Key: EXTREME HIGH MODERATE LOW Section 1 - CHEMICAL PRODUCT AND COMPANY IDENTIFICATION PRODUCT NAME EDTA, Tetrasodium Tetrahydrate Salt STATEMENT OF HAZARDOUS NATURE CONSIDERED A HAZARDOUS SUBSTANCE ACCORDING TO OSHA 29 CFR 1910.1200. NFPA FLAMMABILITY1 HEALTH3 HAZARD INSTABILITY0 SUPPLIER Company: Santa Cruz Biotechnology, Inc. Address: 2145 Delaware Ave Santa Cruz, CA 95060 Telephone: 800.457.3801 or 831.457.3800 Emergency Tel: CHEMWATCH: From within the US and Canada: 877-715-9305 Emergency Tel: From outside the US and Canada: +800 2436 2255 (1-800-CHEMCALL) or call +613 9573 3112 PRODUCT USE Chelating/sequestering agent for the clarification of liquids, pharmaceuticals, detergents, shampoos, agent for metal poisoning, decontamination of radioactive liquids and in analytical chemistry. Used in agricultural chemical sprays; metal cleaning and plating; to remove insoluble deposits of magnesium and calcium salts; in textiles to improve dying; scouring and detergent operations; decreasing blood cholesterol. SYNONYMS C10-H12-N2-Na4-O8, (OOCCH2)2NCH2CH2CH2N(CH2COO).Na4, "Tetracemate tetrasodium", "Versene 220", Aquamollin, "Edathanil tetrasodium", Tetracemin, Sequestrene, Complexon, Tyclarosol, "Endrate tetrasodium", Tetrine, Irrgalon, "Nervanaid B", Questex, Kalex, Calsol, Warkeelate, "edate terasodium", "Trilon B", Nervanoid, Aquamoline, "tetrasodium EDTA", Komplexon, "Syntes 12a", "tetrasodium edetate", Nullapon, Chemcolox, Conigon, ethylenebis(imminodiacetate),
[Show full text]
Olestra, Also Known As Sucrose Polyester, Is a Heterogeneous Synthetic Fat Substitute Consisting Primarily of Hexa-, Hepta
Olestra, also known as sucrose polyester, is a heterogeneous synthetic fat substitute consisting primarily of hexa -, hepta -, and octaesters formed by the reaction of sucrose with fatty acids derived form edible oil sources, including soybean, corn, and cot tonseed.(1) Olestra shares many of the physical properties of traditional dietary fats, including texture, palatability, and flavor -enhancement (2); however, it is different in that it contributes virtually no calories to a meal. How is this possible? Dige stible triglycerides consist of three fatty acids joined by ester linkages to an alcohol known as glycerol. Esters of alcohols with more than three fatty acids become more and more difficult to digest and absorb. Six fatty acids joined in ester linkages to a central alcohol moiety are enough to render the molecule insusceptible to hydrolytic cleavage by pancreatic lipases.(1,2) Since lipids (even typical triglycerides) cannot be absorbed across the intestinal mucosa without first being broken down, olestra moves through the intestine without being absorbed and exits the gastrointestinal (GI) tract intact. What is the difference between olestra and existing fat substitutes available to the food industry? Although fat -free foods have been around for some time, olestra is the first substitute that does not degrade when cooked.(2) Olestra potato chips, for example, will be fried rather than baked, thus offering the oozing, greasy, can't -eat -just -one appeal of the original minus the fat. This sounds like a dream come true for an obese America and the doctors who cannot convince their patients to reduce their excessive fat intake levels even when the risks include coronary heart disease and cancer.(3) Olestra does, however, have its opponents, mainly in the health care and public health fields, and the fact that the U.S.
[Show full text]
7 EDTA, Tetraso
REPORT Safety Assessment of EDTA, Calcium Disodium EDTA. Diammonium EDTA, Dipotassium EDTA. 7 Disodium EDTA, TEA- EDTA, Tetrasod=um EDTA, Tripotassium EDTA, Trisodium EDTA, HEDTA and Trisodium HEDTA ABSTRACT EDTA (ethylenediamine tetraacetic acid) and its salts are substituted diamines. HEDTA (hydroxyethyl ethylenediamine triacetic acid) and its trisodium salt are substituted amines. These ingredients function as chelating agents in cosmetic formulations. The typical concentration of use of EDTA is less than 2%, with the other salts in current use at even lower concentrations. The lowest dose reported to cause a toxic effect in animals was 750 mg/kg/day. These chelating agents are cytotoxic and weakly genotoxic, but not carcinogenic. Oral exposures to EDTA produced adverse reproductive and developmental effects in animals. Clinical tests reported no absorption of an EDTA salt through the skin. These ingredients, are likely, however, to affect the passage of other chemicals into the skin because they will chelate calcium. Exposure to ED TA in most cosmetic formulations, therefore, would produce systemic exposure levels well below those seen to be toxic in oral dosing studies. Exposure to EDTA in cosmetic formulations that may be inhaled, however, was a concern. An exposure assessment done using conservative assumptions predicted that the maximum EDTA dose via inhalation of an aerosolized cosmetic formulation is below that which has been shown to produce reproductive or developmental toxicity. Because of the potential to increase the penetration of other chemicals, formulators should continue to be aware of this when combining these ingredients with ingredients that previously have been determined to be safe primarily because they were not significanUy absorbed.
[Show full text]
EDTA (Ethylenediaminetetraacetic Acid) C Barton, Oak Ridge Institute for Science and Education, Oakridge, TN, USA
EDTA (Ethylenediaminetetraacetic Acid) C Barton, Oak Ridge Institute for Science and Education, Oakridge, TN, USA Ó 2014 Elsevier Inc. All rights reserved. This article is a revision of the previous edition article by C. Charles Barton and Harihara M. Mehendale, volume 2, pp 147–148, Ó 2005, Elsevier Inc. l Name: EDTA (Ethylenediaminetetraacetic Acid) depending on the salt. Algae and invertebrates are among the l Chemical Abstracts Service Registry Number: 60-00-4 most sensitive species based on predictive modeling for acute l Synonyms: Ethylenedinitrilotetraacetic acid; Celon A; and chronic endpoints for EDTA, depending on the compound. Cheelox; Edetic acid; Nullapon B Acid; Trilon BW; Versene EDTA and its salts also do not appear to be very toxic for l Molecular Formula: C10H16N2O8 terrestrial wild mammals, and adverse effects from reasonably l Chemical Structure: expected agricultural uses are not expected. According to ChemIDPlus, EDTA has the following physi- OH cochemical properties: melting point ¼ 245 C, pKa dissocia- tion constant ¼ 0.26, log P (octanol–water) ¼3.860, water À solubility ¼ 1000 mg l 1, vapor pressure ¼ 4.98E-13 mm Hg, O O À Henry’s law constant ¼ 1.17E-23 atm-m3 mol 1, and atmo- ¼ 3 À1 N OH spheric OH rate constant 1.82E-10 cm molecule-s . HO N Based on its physicochemical properties, EDTA is not expected to volatilize from soil or water. When released to the O O atmosphere, EDTA should sorb to particulate matter, and appears to have the potential to photolyze. OH Exposure and Exposure Monitoring Background Exposure to EDTA may be through FDA-approved uses as food Ethylenediaminetetraacetic acid (EDTA) was developed by Franz additives, in sanitizing solutions, in pharmaceutical products, Munz in Germany during the 1930s as an alternative to citric acid.
[Show full text]
Taste Bud Hackers Flavours and Nutrition Research
OUTLOOK TASTE multinational PepsiCo based in Purchase, New York,. “So when you start to talk about changing fat in a food, you’re going to be changing all of CHRIS LOSS those things.” Which means, she says, it’s very dif- ficult to create a product that gets it all right. The food industry is hoping that an updated under- standing of taste and its underlying biology will yield flavoursome formulations that are better for us than the products on the shelves today. FISHING FOR FLAVOURS One of the major steps forward in taste sci- ence in recent decades has been the discovery and exploration of distinct taste receptors on the human tongue. Our taste buds have sepa- rate receptors for, at the very least, five basic tastes: sweet, salty, sour, bitter and umami (savoury). Of these, the receptors for sweet, bitter and umami are all members of a family of proteins called G-protein-coupled recep- tors (GPCRs). And because GPCRs are well understood, they provide numerous oppor- tunities for scientists looking for molecules that might trigger them. Enter Chromocell and Senomyx, based in San Diego, California. These companies have adapted high-throughput screening systems developed by the pharmaceutical industry to find potential drug candidates against GPCRs, to identify molecules that interact with taste cells. “The whole idea of using molecular biol- ogy to trick or tweak your taste buds is kind of novel for the food industry,” says Beverly Tepper, a taste researcher at Rutgers University in New Brunswick, New Jersey. The screening systems work by running a slew of molecules past a panel of taste receptors The combined hot and cold sensations of chilli and peppercorn might make a tasty substitute to salt.
[Show full text]
Module 3-4 | Test 1A | 2015
Module 1-6 | Test 3 | 2015 1 Module 1 – 6 PLEASE DO NOT MARK ON THIS COPY. USE YOUR SCANTRONS TO MARK UNSWERS. Test 3 This is a 50-question exam. Each question is worth two points. Based upon the information provided in the following case study, and the knowledge, skills, and competencies you have acquired during the semester, please solve each question and choose the best answer. You will have two hours to complete the exam. Case Study Information for Bobby and Jean Bobby and Jean are married, both age 22, and very busy college students. They both work and go to school full-time. They believe that there is just not enough time in their weekly schedules for fitness activities or home cooking. Their exercise amounts to cleaning the apartment once a week for two hours. Recently, they both answered the Consumer Education Health Survey. Bobby shared his results with a friend who is a human performance management major. His friend did a separate voluntary health assessment on Bobby. These results are below. Jean is pregnant and weighs 150 pounds. Jean’s current favorite food is canned chili with hot beans (a separate food label for this food is provided). One day Jean snacked on some canned chili with hot beans. After about eight hours, she began to experience nausea and diarrhea. While she was at home sick, she read an article in Consumer Education magazine. The article was written by the director of the local gym. He wrote the article on how to counter the ill effects of stress using diet and exercise.
[Show full text]
Report Worst Ingredients in Liquid Soap Italian Products
Date Dec 9, 2011 Report Worst Ingredients in Liquid Soap Italian products EuroConsumers EnviroPlanning AB Lilla Bommen 5 C, SE-411 04 Göteborg, Sweden Visitor address Lilla Bommen 5 C Telephone +46 31 771 87 40 Telefax +46 31 771 87 41 Web site www.enviroplanning.se e-mail [email protected] Worst Ingredients in Liquid Soap Date Dec 9, 2011 Italian products Version Final Doc.no 4084-01\10\01\Report.doc About the report Title Worst Ingredients in Liquid Soap Italian products Version 001 Date December 9, 2011 Client Euroconsumers Servizi Editoriali S.R.L. Via Valassina, 22 20159 MILANO Italy Project number 4084-01 Document number 4084-01\10\01\Report.doc Cover photo Helena Norin Report written by Helena Norin and Niklas Hanson Report reviewed by Jenny Robinson Report verified by Helena Norin U:\4084-01\10-udo\01-utr\Report 4084-01.doc I (III) Worst Ingredients in Liquid Soap Date Dec 9, 2011 Italian products Version Final Doc.no 4084-01\10\01\Report.doc Summary Euroconsumers is preparing a review of liquid soaps on the Italian market. One part of this review looks at the environmental properties of the ingredients in the chosen products. EnviroPlanning has been hired to assess the environmental properties of the ingredients in order to identify and list ten or more of the most un-wanted ingredients. Severe health aspects of the ingredients are also taken into account when establishing the list. The following ingredients are considered as the most unwanted in the examined 27 soaps: BHT (butylated hydroxytoluene) Methylchloroisothiazolinone Zinc Oxide Methylisothiazolinone Limonene Lauric Acid 2-Bromo-2-Nitropropane-1,3-Diol Benzyl Benzoate Butylphenyl Methylpropional Disodium EDTA Formaldehyde The review shows that the liquid soaps on the Italian market have a wide range of ingredients.
[Show full text]