Excipients & Allergen Information

Plant-derived binder/emulsifier that adds body and can act as soluble fibre. Common in powders and some tablets.

High-intensity sweetener used at tiny amounts, often blended with sucralose or stevia to smooth taste.

Solvent to extract herbs. Final product may contain residual alcohol — check the per-dose amount on label.

Major allergen. Can appear via flavour oils or cross-contact in mixed facilities. Avoid if nut-allergic.

Natural colour from achiote seeds. Rare sensitivity reported; otherwise broadly tolerated.

Ring-shaped carbohydrate used to improve solubility and taste by forming complexes with actives.

Bulking/sweetening agent for powders and chewables; contributes mild sweetness and body.

Inert mineral filler/binder. Helps tablets compress and hold shape; adds calcium mass.

Milder acidity regulator/chelator used in powders and liquids; can support flavour balance.

Anti-caking/flow aid similar to silicon dioxide; helps keep powders free-flowing.

Plant-derived tablet/capsule polish that adds sheen and surface protection.

Red colour made from insects. Not vegan/vegetarian; can trigger reactions in sensitive people.

Seaweed-derived thickener/stabiliser used in liquids/softgels to keep textures uniform.

Enteric coating that resists stomach acid and releases in the intestine. Some clean-label brands avoid phthalates.

Controls acidity, improves flavour and stability. Common in powders and liquids, including effervescents.

Super-disintegrant that helps tablets break apart quickly after swallowing for better dissolution.

Common filler/diluent that improves tablet compression and hardness; sometimes used in capsules for flow.

Simple sugar used as a bulking/sweetening agent and flavour carrier in powders and chewables.

Major allergen. May appear in specific enzyme products such as lysozyme. If egg-free is needed, confirm on label.

Enteric coating polymer that protects actives from stomach acid and releases further down the GI tract.

Low-calorie sweetener with typically less GI upset than other polyols. Common in powders and chewables.

Emulsifiers used to help oil-based formulas stay uniform, especially in softgels and liquids.

Prebiotic fibre used for bulk and mouthfeel. Can cause bloating for some individuals at higher intakes.

Gelling/stabilising agent that helps suspend particles and improve texture in liquids and gels.

Capsule or softgel shell from animal sources, typically bovine or porcine. Not suitable for vegetarians or vegans.

Often made from crustacean shells, so it should be avoided with shellfish allergy. Shellfish-free forms also exist.

Protein in wheat, rye, and barley. Some starches can be wheat-derived, so verify gluten-free status where needed.

Humectant that retains moisture and keeps softgels flexible; usually plant-derived.

Common “vegetable” capsule shell made from cellulose. Vegan alternative to gelatin capsules.

Film-forming tablet coating that can reduce aftertaste and, in some systems, modulate release.

Major tree-nut allergen. May appear via flavour oils or cross-contact; avoid if nut-allergic.

Inorganic pigments used to colour capsules and tablets. Common alternative in TiO₂-free formulations.

Occasionally used as a neutral-tasting carrier or filler in powders and capsules. In other products, it may be an active ingredient.

Low-calorie sugar alcohol used to sweeten and structure lozenges and chewables. May cause GI upset in excess.

Viscous soluble fibre used as a thickener or binder. Can affect tablet disintegration times and powder mouthfeel.

Milk sugar sometimes used as a filler. Avoid if dairy-allergic or lactose-intolerant.

Emulsifier. If soy-derived, it requires soy allergen labelling; sunflower lecithin is soy-free.

Common source of cholecalciferol derived from sheep’s wool. Not vegan; relevant for strict avoidance preferences.

Declared allergen in Australia. Cross-contact may occur where lupin flour or fibres are handled.

Manufacturing lubricant and flow agent, typically plant-derived. Some shoppers prefer stearate-free products.

Carrier or bulking agent for powders and flavours. Source can matter for some sensitivities.

Lipid carrier for fat-soluble nutrients. Typically from coconut; worth checking if avoiding coconut or certain oils.

Sugar alcohol with mild sweetness and a cooling effect, common in chewables. Excess may cause GI upset.

Very common plant-cellulose binder and filler; generally inert and well tolerated.

Cellulose derivative used as a binder or thickener. Typically vegetarian and vegan suitable.

Antioxidant system or carrier in oils. Source may be soy or sunflower, which matters for soy avoidance.

Non-synthetic colours such as spirulina, turmeric, and paprika. Often used instead of artificial dyes or TiO₂.

Umbrella term for flavour ingredients. Sources vary, so sensitive individuals should check allergen statements on each product.

Inert gas used to displace oxygen in bottles or softgel fills to protect sensitive ingredients. Packaging step, not an ingredient.

Solubiliser that improves dispersion of actives and flavours. Some shoppers seek PEG-free formulas.

Emulsifier and solubiliser used to disperse oils in liquids and softgels.

Preservative commonly used in liquids and gummies to inhibit spoilage and extend shelf life.

Binder and solubiliser that can improve dispersion and stability of certain actives.

Vegan capsule made from fermented polysaccharide; offers a stronger oxygen barrier than standard cellulose capsules.

Natural foaming and emulsifying agent used to keep oil-based ingredients dispersed in liquids and gummies.

Simple filler often used in cleaner-label formulas; generally well tolerated.

Plant-based anti-caking and flow alternative to silicon dioxide. Often labelled as rice hull concentrate or organic rice extract blend.

Antioxidant system used to help protect oils from oxidation and rancidity.

Natural resin used as a tablet polish or barrier coating. Not vegan.

Anti-caking and flow aid that keeps powders free-flowing and helps prevent clumping.

Moisture absorber placed inside bottles as a sachet or canister. Not an ingredient, and definitely not a snack.

Preservative used in liquids, often paired with potassium sorbate to inhibit spoilage.

Buffer and chelator used to control acidity and improve solubility of some actives.

Tablet disintegrant, often potato-sourced, that helps tablets break apart quickly. Usually gluten-free, but still worth verifying.

Major allergen. Can appear via lecithin or mixed tocopherols from soy oil, so check the allergen statement if avoiding soy.

Tablet lubricant and flow aid with a similar role to magnesium stearate; typically vegetable sourced.

High-intensity plant sweetener used at very low levels in powders and chewables.

High-intensity sweetener with strong stability; used at small amounts for palatability.

Preservative group that can trigger reactions in sensitive individuals. Look for “contains sulfites” when declared.

Neutral carrier oil for fat-soluble actives and a soy-free alternative to soy oil.

Glidant and anti-caking agent used at low levels to improve powder flow in tablet manufacture.

White pigment historically used to colour capsules and tablet coatings. Some brands now avoid it, so TiO₂-free options are common.

Flow aid and anti-caking agent, also used as a light filler in capsules and powders.

Mild sweetener and stabiliser that can improve powder mouthfeel and help support the stability of some actives.

May be used as a binder or disintegrant; source matters for gluten. If gluten-free is essential, confirm the exact source.

Common thickener and stabiliser that increases viscosity in powders and liquids.

Sugar alcohol sweetener with similar sweetness to sugar. Excess may cause GI upset in some individuals.

Glazing and coating agent used in some softgels and tablets. Not vegan.

Plant-derived film former used as an alternative coating or polish; typically vegetarian friendly.

Less common lubricant and flow agent used in tablet and capsule manufacture.