Lexicon

Designation for the intake of nutrients through the intestinal wall into the blood and/or lymph nodes.

Like cherries, orange/red, tropical stone fruit with high vitamin C content.

Boil-proof and bake-proof sweetener, which is 200 times sweeter than household sugar.

Substance which occurs in foodstuffs, among others, due to the high heating of starches where certain amino acids are present, for example when making chips, crispbread, crisps, cornflakes, coffee powder. Whether and in what amounts acrylamide arises depends on the heating period and the water content of the respective foodstuff. To date it is unclear whether acrylamide can cause damage in humans and if so what type of damage.

Additives

Substances which are added to foodstuffs for sensory or technical reasons. They are used to protect food from harmful influences and maintain and improve appearance, taste, scent and consistency, among others.

Abbreviation for Acceptable Daily Intake. Internationally used identification for the daily tolerable amount of a substance, which according to current knowledge can be absorbed throughout life and does not damage health.

Obesity; severe overweight. According to the definition of the World Health Organisation (WHO), adiposis exists in the case of a Body Mass Index (BMI) >30. There are three levels of adiposis: Adiposis Level I (BMI 30 – 34.9), Adiposis Level II (BMI 35 – 39.9) and Adiposis Level III (BMI >40). Adiposis Level III is also called permanent adiposis or morbid adiposis.

Toxins from some moulds that may have a carcinogenic effect.

Designation for “connected with nutrition“ or “conditional upon nutrition“

Substances that may trigger an allergy through skin contact, inhalation or absorption via the gastro-intestinal tract.

Excessive reaction of the body’s immune system to certain substances (Allergens). An allergy can be noticed through changes in the skin and mucosa (e.g. itching, rashes), the respiratory organs (e.g. asthma, hay fever) and/or intestinal disorders (e.g. diarrhoea).

Desert plants whose leaf gel is used for external and internal application. To date approx. 160 different active substances have been accounted for in the leaf gel of aloe vera. These include monosaccharides and polysaccharides, enzymes, minerals, vitamins, amino acids and several bioactive substances, which are important for keeping the body healthy and general well-being.

Leaf substance of the aloe vera plant which is poisonous in high quantities. According to the regulation on foreign matter the content of aloin must not exceed 0.01 ppm in foodstuffs. Emmi constantly controls the aloe vera preparation up to the manufacture of the product in order to supply consumers with fault-free and aloin-free products.

Derivitives of amino acids.

Basic modules of all proteins. One distinguishes between essential and non-essential amino acids. Essential amino acids cannot be created by the body itself. Non-essential amino acids can be created by the body.

Enzyme which breaks down carbohydrates in the digestion process.

Medicine which inhibits the growth of certain pathogens. In the case of long or frequent treatment using antibiotics, this may cause allergies, resistance and changes to the intestinal flora.

Antibodies which are formed in the organism against certain foreign substances in order to render them harmless.

Substances which prolong the shelf life of foodstuffs by protecting them against the effects of oxidation (e.g. becoming rancid from fat).

Designation of a cheese speciality which represents traditional products and quality. By consuming these specialities you are supporting nature-oriented agriculture and traditional processing operations.

Vitamin C. Vitamin C protects the cells and helps inhibit pathogens or foreign matter.

Synthetically produced sweetener with 180 times more sweetness than household sugar. Aspartame is not heat-resistant.