Automated update of additives HTML files

lang/nb/knowledge_panels/additives/en_e202_world.html

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+<p>Potassium sorbate (E202) is a synthetic food preservative commonly used
+to extend the shelf life of various food products.</p>
+<p>It works by inhibiting the growth of molds, yeast, and some bacteria,
+preventing spoilage. When added to foods, it helps maintain their
+freshness and quality.</p>
+<p>Some studies have shown that when combined with nitrites, potassium
+sorbate have genotoxic activity in vitro. However, potassium sorbate is
+generally recognized as safe (GRAS) by regulatory authorities.</p>

lang/nb/knowledge_panels/additives/en_e322_world.html

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+<p>Lecithins are natural compounds commonly used in the food industry as
+emulsifiers and stabilizers.</p>
+<p>Extracted from sources like soybeans and eggs, lecithins consist of
+phospholipids that enhance the mixing of oil and water, ensuring smooth
+textures in various products like chocolates, dressings, and baked goods.</p>
+<p><strong>They do not present any known health risks</strong>.</p>

lang/nb/knowledge_panels/additives/en_e322i_world.html

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+<p>Lecithins are natural compounds commonly used in the food industry as
+emulsifiers and stabilizers.</p>
+<p>Extracted from sources like soybeans and eggs, lecithins consist of
+phospholipids that enhance the mixing of oil and water, ensuring smooth
+textures in various products like chocolates, dressings, and baked goods.</p>
+<p><strong>They do not present any known health risks</strong>.</p>

lang/nb/knowledge_panels/additives/en_e330_world.html

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+<p>Citric acid is a natural organic acid found in citrus fruits such as
+lemons, oranges, and limes.</p>
+<p>It is widely used in the food industry as a flavor enhancer, acidulant,
+and preservative due to its tart and refreshing taste.</p>
+<p>Citric acid is safe for consumption when used in moderation and is
+considered a generally recognized as safe (GRAS) food additive by
+regulatory agencies worldwide.</p>

lang/nb/knowledge_panels/additives/en_e407_world.html

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+<p>Carrageenan (E407), derived from red seaweed, is widely employed in the
+food industry as a gelling, thickening, and stabilizing agent, notably in
+dairy and meat products.</p>
+<p>It can exist in various forms, each imparting distinct textural
+properties to food.</p>
+<p>However, its degraded form, often referred to as poligeenan, <strong>has raised
+health concerns</strong> due to its potential inflammatory effects and its
+classification as a <strong>possible human carcinogen (Group 2B)</strong> by the
+International Agency for Research on Cancer (IARC).</p>
+<p>Nevertheless, food-grade carrageenan has been deemed safe by various
+regulatory bodies when consumed in amounts typically found in food.</p>

lang/nb/knowledge_panels/additives/en_e412_world.html

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+<p>Guar gum (E412) is a natural food additive derived from guar beans.</p>
+<p>This white, odorless powder is valued for its remarkable thickening and
+stabilizing properties, making it a common ingredient in various food
+products, including sauces, dressings, and ice creams.</p>
+<p>When used in moderation, guar gum is considered safe for consumption,
+with no known adverse health effects.</p>

lang/nb/knowledge_panels/additives/en_e415_world.html

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+<p>Xanthan gum (E415) is a natural polysaccharide derived from fermented
+sugars, often used in the food industry as a thickening and stabilizing
+agent.</p>
+<p>This versatile food additive enhances texture and prevents ingredient
+separation in a wide range of products, including salad dressings,
+sauces, and gluten-free baked goods.</p>
+<p>It is considered safe for consumption even at high intake amounts.</p>

lang/nb/knowledge_panels/additives/en_e440_world.html

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+<p>Pectins (E440) are natural carbohydrates, predominantly found in fruits,
+that act as gelling agents in the food industry, creating the desirable
+jelly-like texture in jams, jellies, and marmalades.</p>
+<p>Pectins stabilize and thicken various food products, such as desserts,
+confectioneries, and beverages, ensuring a uniform consistency and
+quality.</p>
+<p>Recognized as safe by various health authorities, pectins have been
+widely used without notable adverse effects when consumed in typical
+dietary amounts.</p>

lang/nb/knowledge_panels/additives/en_e450_world.html

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+<p>Diphosphates (E450) are food additives often utilized to modify the
+texture of products, acting as leavening agents in baking and preventing
+the coagulation of canned food.</p>
+<p>These salts can stabilize whipped cream and are also found in powdered
+products to maintain their flow properties. They are commonly present in
+baked goods, processed meats, and soft drinks.</p>
+<p>Derived from phosphoric acid, <strong>they're part of our daily phosphate
+intake, which often surpasses recommended levels</strong> due to the prevalence
+of phosphates in processed foods and drinks.</p>
+<p>Excessive phosphate consumption is linked to health issues, such as
+<strong>impaired kidney function</strong> and <strong>weakened bone health</strong>. Though diphosphates
+are generally regarded as safe when consumed within established
+acceptable daily intakes, it's imperative to monitor overall phosphate
+consumption to maintain optimal health.</p>

lang/nb/knowledge_panels/additives/en_e471_world.html

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+<p>Mono- and diglycerides of fatty acids (E471), are food additives
+commonly used as emulsifiers in various processed foods.</p>
+<p>These compounds consist of glycerol molecules linked to one or two
+fatty acid chains, which help stabilize and blend water and oil-based
+ingredients. E471 enhances the texture and shelf life of products
+like margarine, baked goods, and ice cream, ensuring a smooth and
+consistent texture.</p>
+<p>It is generally considered safe for consumption within established
+regulatory limits.</p>

lang/nb/knowledge_panels/additives/en_e500_world.html

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+<p>Sodium carbonates (E500) are compounds commonly used in food preparation
+as leavening agents, helping baked goods rise by releasing carbon dioxide
+when they interact with acids.</p>
+<p>Often found in baking soda, they regulate the pH of food, preventing it
+from becoming too acidic or too alkaline. In the culinary world, sodium
+carbonates can also enhance the texture and structure of foods, such as
+noodles, by modifying the gluten network.</p>
+<p>Generally recognized as safe, sodium carbonates are non-toxic when
+consumed in typical amounts found in food.</p>

lang/nb/knowledge_panels/additives/en_e500ii_world.html

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+<p>Sodium hydrogen carbonate, also known as E500ii, is a food additive
+commonly used as a leavening agent.</p>
+<p>When added to recipes, it releases carbon dioxide gas upon exposure to
+heat or acids, causing dough to rise and resulting in a light, fluffy
+texture in baked goods.</p>
+<p>It is generally recognized as safe (GRAS) by regulatory authorities when
+used in appropriate quantities and poses no significant health risks when
+consumed in typical food applications.</p>

lang/nb/knowledge_panels/ingredients/en_corn-syrup_world.html

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+<ul>
+<li><strong><em>What it is:</em></strong> A syrup made from cornstarch, often used to sweeten and thicken processed foods.</li>
+<li><strong><em>Types:</em></strong> Light (clear and mildly sweet) and dark (caramel-flavored and less sweet).</li>
+<li><strong><em>Concerns:</em></strong></li>
+<li>High in fructose, especially in the form of high-fructose corn syrup (HFCS).</li>
+<li>Linked to potential health issues like weight gain, metabolic disorders, and liver problems.</li>
+<li>May contribute to "empty calories" with little nutritional value.</li>
+<li>Corn is very water hungry, which raises concerns about hydric stress</li>
+<li>Sources: <a href="https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children">WHO</a>, <a href="https://www.worldwildlife.org/magazine/issues/summer-2024/articles/how-the-us-s-number-one-crop-is-putting-grasslands-at-risk">WWF</a></li>
+</ul>

lang/nb/knowledge_panels/ingredients/en_glucose-syrup_world.html

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+<ul>
+<li><strong><em>What it is:</em></strong> A thick, sweet liquid made from cornstarch or wheatstarch.</li>
+<li><strong><em>Why it's used:</em></strong> Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.</li>
+<li><strong><em>Health concerns:</em></strong> Highly processed, low in nutrients, and may contribute to weight gain and other health problems.</li>
+<li><strong><em>Look for:</em></strong> "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.</li>
+<li><strong><em>Concerns:</em></strong></li>
+<li>Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.</li>
+<li>May contribute to "empty calories" with little nutritional value.</li>
+<li>Sources: <a href="https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children">WHO</a></li>
+</ul>

lang/nn/knowledge_panels/additives/en_e202_world.html

@@ -0,0 +1,8 @@
+<p>Potassium sorbate (E202) is a synthetic food preservative commonly used
+to extend the shelf life of various food products.</p>
+<p>It works by inhibiting the growth of molds, yeast, and some bacteria,
+preventing spoilage. When added to foods, it helps maintain their
+freshness and quality.</p>
+<p>Some studies have shown that when combined with nitrites, potassium
+sorbate have genotoxic activity in vitro. However, potassium sorbate is
+generally recognized as safe (GRAS) by regulatory authorities.</p>

lang/nn/knowledge_panels/additives/en_e322_world.html

@@ -0,0 +1,6 @@
+<p>Lecithins are natural compounds commonly used in the food industry as
+emulsifiers and stabilizers.</p>
+<p>Extracted from sources like soybeans and eggs, lecithins consist of
+phospholipids that enhance the mixing of oil and water, ensuring smooth
+textures in various products like chocolates, dressings, and baked goods.</p>
+<p><strong>They do not present any known health risks</strong>.</p>

lang/nn/knowledge_panels/additives/en_e322i_world.html

@@ -0,0 +1,6 @@
+<p>Lecithins are natural compounds commonly used in the food industry as
+emulsifiers and stabilizers.</p>
+<p>Extracted from sources like soybeans and eggs, lecithins consist of
+phospholipids that enhance the mixing of oil and water, ensuring smooth
+textures in various products like chocolates, dressings, and baked goods.</p>
+<p><strong>They do not present any known health risks</strong>.</p>

lang/nn/knowledge_panels/additives/en_e330_world.html

@@ -0,0 +1,7 @@
+<p>Citric acid is a natural organic acid found in citrus fruits such as
+lemons, oranges, and limes.</p>
+<p>It is widely used in the food industry as a flavor enhancer, acidulant,
+and preservative due to its tart and refreshing taste.</p>
+<p>Citric acid is safe for consumption when used in moderation and is
+considered a generally recognized as safe (GRAS) food additive by
+regulatory agencies worldwide.</p>

lang/nn/knowledge_panels/additives/en_e407_world.html

@@ -0,0 +1,11 @@
+<p>Carrageenan (E407), derived from red seaweed, is widely employed in the
+food industry as a gelling, thickening, and stabilizing agent, notably in
+dairy and meat products.</p>
+<p>It can exist in various forms, each imparting distinct textural
+properties to food.</p>
+<p>However, its degraded form, often referred to as poligeenan, <strong>has raised
+health concerns</strong> due to its potential inflammatory effects and its
+classification as a <strong>possible human carcinogen (Group 2B)</strong> by the
+International Agency for Research on Cancer (IARC).</p>
+<p>Nevertheless, food-grade carrageenan has been deemed safe by various
+regulatory bodies when consumed in amounts typically found in food.</p>

lang/nn/knowledge_panels/additives/en_e412_world.html

@@ -0,0 +1,6 @@
+<p>Guar gum (E412) is a natural food additive derived from guar beans.</p>
+<p>This white, odorless powder is valued for its remarkable thickening and
+stabilizing properties, making it a common ingredient in various food
+products, including sauces, dressings, and ice creams.</p>
+<p>When used in moderation, guar gum is considered safe for consumption,
+with no known adverse health effects.</p>

lang/nn/knowledge_panels/additives/en_e415_world.html

@@ -0,0 +1,7 @@
+<p>Xanthan gum (E415) is a natural polysaccharide derived from fermented
+sugars, often used in the food industry as a thickening and stabilizing
+agent.</p>
+<p>This versatile food additive enhances texture and prevents ingredient
+separation in a wide range of products, including salad dressings,
+sauces, and gluten-free baked goods.</p>
+<p>It is considered safe for consumption even at high intake amounts.</p>

lang/nn/knowledge_panels/additives/en_e440_world.html

@@ -0,0 +1,9 @@
+<p>Pectins (E440) are natural carbohydrates, predominantly found in fruits,
+that act as gelling agents in the food industry, creating the desirable
+jelly-like texture in jams, jellies, and marmalades.</p>
+<p>Pectins stabilize and thicken various food products, such as desserts,
+confectioneries, and beverages, ensuring a uniform consistency and
+quality.</p>
+<p>Recognized as safe by various health authorities, pectins have been
+widely used without notable adverse effects when consumed in typical
+dietary amounts.</p>

lang/nn/knowledge_panels/additives/en_e450_world.html

@@ -0,0 +1,14 @@
+<p>Diphosphates (E450) are food additives often utilized to modify the
+texture of products, acting as leavening agents in baking and preventing
+the coagulation of canned food.</p>
+<p>These salts can stabilize whipped cream and are also found in powdered
+products to maintain their flow properties. They are commonly present in
+baked goods, processed meats, and soft drinks.</p>
+<p>Derived from phosphoric acid, <strong>they're part of our daily phosphate
+intake, which often surpasses recommended levels</strong> due to the prevalence
+of phosphates in processed foods and drinks.</p>
+<p>Excessive phosphate consumption is linked to health issues, such as
+<strong>impaired kidney function</strong> and <strong>weakened bone health</strong>. Though diphosphates
+are generally regarded as safe when consumed within established
+acceptable daily intakes, it's imperative to monitor overall phosphate
+consumption to maintain optimal health.</p>

lang/nn/knowledge_panels/additives/en_e471_world.html

@@ -0,0 +1,9 @@
+<p>Mono- and diglycerides of fatty acids (E471), are food additives
+commonly used as emulsifiers in various processed foods.</p>
+<p>These compounds consist of glycerol molecules linked to one or two
+fatty acid chains, which help stabilize and blend water and oil-based
+ingredients. E471 enhances the texture and shelf life of products
+like margarine, baked goods, and ice cream, ensuring a smooth and
+consistent texture.</p>
+<p>It is generally considered safe for consumption within established
+regulatory limits.</p>

lang/nn/knowledge_panels/additives/en_e500_world.html

@@ -0,0 +1,9 @@
+<p>Sodium carbonates (E500) are compounds commonly used in food preparation
+as leavening agents, helping baked goods rise by releasing carbon dioxide
+when they interact with acids.</p>
+<p>Often found in baking soda, they regulate the pH of food, preventing it
+from becoming too acidic or too alkaline. In the culinary world, sodium
+carbonates can also enhance the texture and structure of foods, such as
+noodles, by modifying the gluten network.</p>
+<p>Generally recognized as safe, sodium carbonates are non-toxic when
+consumed in typical amounts found in food.</p>

lang/nn/knowledge_panels/additives/en_e500ii_world.html

@@ -0,0 +1,8 @@
+<p>Sodium hydrogen carbonate, also known as E500ii, is a food additive
+commonly used as a leavening agent.</p>
+<p>When added to recipes, it releases carbon dioxide gas upon exposure to
+heat or acids, causing dough to rise and resulting in a light, fluffy
+texture in baked goods.</p>
+<p>It is generally recognized as safe (GRAS) by regulatory authorities when
+used in appropriate quantities and poses no significant health risks when
+consumed in typical food applications.</p>

lang/nn/knowledge_panels/ingredients/en_corn-syrup_world.html

@@ -0,0 +1,10 @@
+<ul>
+<li><strong><em>What it is:</em></strong> A syrup made from cornstarch, often used to sweeten and thicken processed foods.</li>
+<li><strong><em>Types:</em></strong> Light (clear and mildly sweet) and dark (caramel-flavored and less sweet).</li>
+<li><strong><em>Concerns:</em></strong></li>
+<li>High in fructose, especially in the form of high-fructose corn syrup (HFCS).</li>
+<li>Linked to potential health issues like weight gain, metabolic disorders, and liver problems.</li>
+<li>May contribute to "empty calories" with little nutritional value.</li>
+<li>Corn is very water hungry, which raises concerns about hydric stress</li>
+<li>Sources: <a href="https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children">WHO</a>, <a href="https://www.worldwildlife.org/magazine/issues/summer-2024/articles/how-the-us-s-number-one-crop-is-putting-grasslands-at-risk">WWF</a></li>
+</ul>

lang/nn/knowledge_panels/ingredients/en_glucose-syrup_world.html

@@ -0,0 +1,10 @@
+<ul>
+<li><strong><em>What it is:</em></strong> A thick, sweet liquid made from cornstarch or wheatstarch.</li>
+<li><strong><em>Why it's used:</em></strong> Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.</li>
+<li><strong><em>Health concerns:</em></strong> Highly processed, low in nutrients, and may contribute to weight gain and other health problems.</li>
+<li><strong><em>Look for:</em></strong> "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.</li>
+<li><strong><em>Concerns:</em></strong></li>
+<li>Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.</li>
+<li>May contribute to "empty calories" with little nutritional value.</li>
+<li>Sources: <a href="https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children">WHO</a></li>
+</ul>

lang/ru/knowledge_panels/ingredients/en_corn-syrup_world.html

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+<ul>
+<li><strong><em>Что это:</em></strong> Сироп из кукурузного крахмала, часто используемый для подслащивания и загущения обработанных пищевых продуктов.</li>
+<li><strong><em>Типы:</em></strong> Светлый (прозрачный и слегка сладкий) и темный (с карамельным вкусом и менее сладкий).</li>
+<li><strong><em>Проблемы:</em></strong></li>
+<li>Высокое содержание фруктозы, особенно в форме кукурузного сиропа с высоким содержанием фруктозы (HFCS).</li>
+<li>Связан с потенциальными проблемами со здоровьем, такими как увеличение веса, нарушения обмена веществ и проблемы с печенью.</li>
+<li>Может способствовать появлению «пустых калорий» с низкой пищевой ценностью.</li>
+<li>Кукуруза очень требовательна к воде, что вызывает опасения по поводу водного стресса</li>
+<li>Источники: <a href="https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children">WHO</a>, <a href="https://www.worldwildlife.org/magazine/issues/summer-2024/articles/how-the-us-s-number-one-crop-is-putting-grasslands-at-risk">WWF</a></li>
+</ul>