E NUMB3RS
Glance at the ingredients list of pre-packaged and processed foods in a supermarket and the chances are you’ll spot an E number or two listed. But what exactly are these mysterious numbers and why are so many of them in the food and drink on sale today?
E numbers may appear to be a modern element of food, but that’s not necessarily the case. For centuries, people have helped preserve food by adding additional ingredients to foods. For example, onions and eggs can be pickled by adding vinegar and bacon and pork joints are cured (preserved) by adding salt, as well sometimes as molasses and spices. As well as preserving food, additives play other roles too. For example:
- They add colour and improve the look of foods or drinks.
- They add sweetness to foods and drinks.
- They help products gel together or become thicker, which helps improve the look and feel of foods.
- They act as flavour enhancers, to improve the taste of products.
- They’re used to give foods a much longer shelf-life than they’d normally have without it.
As processed foods began to take off during the second half of the 20th century, and were kept on supermarket shelves for longer, the demand for more food additives became stronger. But whilst some additives are obtained from natural origins, many others come from artificial sources. It’s mostly these artificial additives that have caused controversy, with many people debating whether we really need them in our food.
Synthesised additives can either be nature-identical or artificial. Nature-identical means that, although the additive is manmade, it has the same chemical composition as a natural substance. Where an additive is artificial, it has a different chemical structure from any naturally occurring substances.
In order to keep track of this multitude of additives, the E numbering system was developed and became a legal requirement on packaging in the 1980s. The E in ‘E Number’ stands for European and it means these numbers have been tested for safety and been granted use in the European Union (EU). Some numbers that don’t have a designated E are sometimes allowed to be used in the UK, but may not necessarily have passed the tests are allowed to be used in all EU countries.
Each E number is assigned its own unique number. This makes it a lot easier for manufacturers to list which additives are included in foods, as often the chemical names are long and hard to fit on labels, but it also makes it easier for consumers to identify which E numbers are included. It’s easier to remember and look up a three or four digit number than it is a great big unwieldy technical name.
The list and quantity of E numbers used in our foods today has grown extensively. The numbering system helps keep track of what’s what by grouping E Numbers into various categories. For example colouring additives are mostly given numbers 100 – 181, the antioxidants form numbers 300 – 340, flavour enhancers make up numbers 600 – 650 and glazing agents are 900 – 910. As the list grows and more additives are added, other numbers may have to be used.
Here is the list of mostly common E numbers:
E100 Curcumin Naturally occurring orange/yellow colour, extracted from the spice turmeric Used in pastries, confectionery, sauces and soups
E101 Riboflavin or lactoflavin Naturally occurring B group vitamin usually obtained from yeast or produced synthetically. Enrichment and fortification of food. Added to processed cheese as yellow/orange colour
E102 Tartrazine Widely used yellow/orange colour Found in soft drinks, cakes, biscuits, puddings, meat products, sauces, tinned and packet convenience foods and confectionery
E104 Quinoline Yellow A synthetic coal tar dye, greenish yellow in colour Used with other yellow colours, especially in smoked fish
E110 Sunset Yellow A synthetic coal tar dye, yellow in colour, used with E102 Found in soft drinks, cakes, biscuits, puddings, meat products, sauces, tinned and packet convenience foods and confectionery
E120 Cochineal Natural red colour obtained from egg yolk and dried insects. Can be manufactured Red colour in foods
E122 Carmoisine A synthetic coal tar dye, red/purple in colour Often added to raspberry and chocolate flavoured deserts, marzipan, jam, cherryade, bottled sauce and breaded products
E123 Amaranth A synthetic coal tar dye, red in colour Sometimes used in gravy mixes, meat patties, and blackcurrant drinks
E124 Ponceau 4R A synthetic coal tar dye, red in colour Often used to restore red colour to tinned strawberries. Also added to strawberry jam, jelly and ice cream, tomato soup, savoury rice, cheesecake mix and some meat products
E127 Erythrosine A synthetic coal tar dye, red in colour, rich in mineral iodine. Regular component of glace cherries, peach melba yogurt, vacuum-packed ham and pork, tinned strawberries and certain flavours of chips and potato based snacks.
E128 Red 2G A synthetic coal tar dye, red in colour. Pork pies, sausages and other meat products.
E129 Allura Red AC Colouring agent
E131 Patent Blue V Colouring agent
E132 Indigo Carmine A synthetic coal tar dye, blue in colour. Added to gravy mix and certain meat products.
E133 Brilliant Blue A synthetic coal tar dye, blue in colour. Often mixed with E102 to make green. Bacon flavour snacks.
E140 Chlorophyll Naturally occurring green pigment found in leaves and stems of plants. Also manufactured. Added to green vegetables to enhance their colour.
E141 Copper complex of Chlorophyll A more stable colour obtained by a reaction between copper and manufactured chlorophyll. Used to heighten the green colour of products such as cucumber relish.
E142 Green S A synthetic coal tar dye, green in colour. Used to restore the expected green colour to tinned peas. Also added to asparagus soup, lemon or lime drinks and jellies and mint sauce.
E150 Caramel Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals. Used in soft drinks, gravy mix, brown bread, cakes, biscuits, malt vinegar, marmalade and beef products.
E150b Caustic sulphite caramel Colouring agent
E150c Ammonia caramel Colouring agent
E150d Sulphite ammonia caramel Colouring agent
E151 Black PN A synthetic coal tar dye, black in colour. Used to darken fruits sauces.
E153 Carbon Black/Vegetable Carbon Natural black colour obtained from burnt plant material, now often manufactured. Added to concentrated fruit juices, preserves and jellies.
E154 Brown FK A synthetic coal tar dye, brown in colour. Added to smoked fish.
E155 Chocolate Brown HT A synthetic coal tar dye, brown in colour. Various foods.
E160 a – f Carotenoids Plant pigments derived from carrots, tomatoes, apricots, oranges, rosehip and green leafy vegetables. Now mostly manufactured. Provide a range of colours from yellow to red.
E160a Alpha-, Beta, Gamma-carotenes Beta-carotene is a well-known substance that is converted by the body to Vitamin A. Orange in colour. Added to biscuits, cakes, margarine, creamed rice, cheese products and certain soups.
E160b Annatto Orange/peach pigment naturally present in butter and cheese. Used to give creamy colour to creamed rice, coffee creamer, pastry, cheese and cheese products.
E160c Paprika extract; Capsanthian; Capsorubin Colouring agent
E160d Lycopene Colouring agent
E160e Beta-apo-8′-carotenal (C30) Colouring agent
E160f Ethyl ester of beta-apo-8′-carotenoic acid (C30) Colouring agent
E161 a: g Xanthrophylls Carotenoid pigments providing natural yellow to red colours. No typical products.
E161b Lutein Colouring agent
E161g Canthaxanthin Colouring agent
E162 Betanin (Beetroot Red) Naturally occurring red/purple colour in beetroots. May be added to oxtail soup.
E163 Anthocyanins Plant pigments with colours ranging from red to blue. Naturally present in red cabbage and grapes.
E170 Calcium Carbonate (Chalk) Naturally occurring mineral. It has various functions including acid regulator, firming agent, releasing agent and nutrient. It is added to white flour as a calcium supplement to replace the loss due to refining. Frequently an ingredient in bread and baked products.
E170 Calcium carbonates
E171 Titanium dioxide Colouring agent
E172 Iron oxide Naturally occurring mineral. Added to fortify food. Added to flour and breakfast cereals.
E173 Aluminium Colouring agent
E174 Silver Colouring agent
E175 Gold Colouring agent
E180 Litholrubine BK Colouring agent
E200 Sorbic Acid Naturally occurring in some fruit but generally manufactured synthetically for use as a food preservative. Commonly added to soft drinks, cheese spread, frozen pizza and cakes.
E201 Sodium Sorbate Salt of Sorbic Acid. As for Sorbic Acid.
E202 Potassium Sorbate Salt of Sorbic Acid. Used to preserve glace cherries.
E203 Calcium Sorbate Salt of Sorbic Acid. As for Sorbic Acid.
E210 Benzoic Acid Occurs naturally in cherry bark, raspberries, tea, anise and cassia bark, but largely prepared synthetically for commercial use. Acts as a preservative and anti-oxidant most frequently in fruit products, soft drinks, pickled produce and salad dressings.
E211 Sodium Benzoate Salt of Benzoic Acid. In bottled sauces.
E212 Potassium Benzoate Salt of Benzoic Acid. As per Benzoic Acid.
E213 Calcium Benzoate Salt of Benzoic Acid. As per Benzoic Acid.
E214 Ethyl p-hydroxybenzoate Preservative
E214-219 Hydroxy Benzoate salts Salts of Benzoic Acid. As per Benzoic Acid.
E215 Sodium ethyl p-hydroxybenzoate Preservative
E216 Propyl p-hydroxybenzoate Preservative
E217 Sodium propyl p-hydroxybenzoate Preservative
E218 Methyl p-hydroxybenzoate Preservative
E219 Sodium methyl p-hydroxybenzoate Preservative
E220 Sulfur Dioxide Gas prepared chemically for use as a food preservative, flour improver, bleaching agent and vitamin C stabiliser. Found in carbonated drinks, marmalade, glace cherries, mixed peel, cakes, fruit based products and meat products.
E221 Sodium sulphite Preservative
E222 Sodium Hydrogen Sulphite/Bisulphite Synthetic preservative and bleaching agent. Often added to wine and beer.
E223 Sodium Metabisulphite Synthetic preservative. Added to sausages and some bottled sauces.
E224 Potassium metabisulphite Preservative
E226 Calcium sulphite Preservative
E227 Calcium hydrogen sulphite Preservative
E228 Potassium hydrogen sulphite Preservative
E230 Biphenyl; diphenyl Preservative
E231 Orthophenyl phenol Preservative
E232 Sodium orthophenyl phenol Preservative
E234 Nisin Preservative
E235 Natamycin Preservative
E239 Hexamethylene tetramine Preservative
E242 Dimethyl dicarbonate Preservative
E249 Potassium Nitrite Naturally occurring mineral used as a preservative and as a colour fixative. Used in cooked meats, sausages and in cured meats.
E250 Sodium Nitrite Derived from sodium nitrate by chemical or bacterial action. Acts as a preservative and colour fixative. Added to cooked and cured meats, bacon and pork sausages.
E250 Sodium nitrite Preservative
E251 Sodium Nitrate Naturally occurring mineral usually manufactured synthetically for use as a food preservative and colour fixative. In cooked meats, bacon, ham and cheese.
E252 Potassium Nitrate Naturally occurring but more usually produced artificially from waste animal and vegetable material. This additive is one of the oldest and most effective preservatives for meat. Also acts as a curing agent. Found in cured and cooked meats, and sausages.
E260 Acetic Acid Natural component of vinegar but generally manufactured from wood. Used as a preservative, acid or colour diluent. Found in pickles, bottled sauces and chutneys.
E260 Acetic acid
E261 Potassium acetate
E262 Sodium acetate
E263 Calcium acetate
E270 Lactic Acid Produced by the fermentation of lactose, which is the sugar present in milk. It occurs naturally in soured milk and yogurt and acts as a preservative, acid, flavour and assists the action of anti-oxidants. Widely used in salad dressings, cakes, biscuits, confectionery and certain types of prepared meat dishes.
E270 Lactic acid
E280 Propionic Acid Fatty acid produced by animals in the process of digestion, but generally manufactures synthetically. Functions as a preservative. Added to baked goods.
E281 Sodium Propionate Salt of propionic acid. Added to baked goods.
E282 Calcium Propionate Salt of propionic acid. Found naturally in Swiss cheese. Added to baked goods.
E283 Potassium Propionate Salt of propionic acid. Added to baked goods.
E284 Boric acid Preservative
E285 Sodium tetraborate; borax Preservative
E290 Carbon Dioxide Gas present in air, but produced synthetically for food. Adds the fizz to fizzy drinks (carbonation), but is also used as a coolant, freezant, propellant, preservative and packaging gas. Carbonated drinks.
E290 Carbon dioxide
E296 Malic acid
E297 Fumaric Acid Prepared synthetically as an acid flavour. Baked products.
E300 L-Ascorbic Acid (Vitamin C) Occurs naturally in fruit and vegetables but is synthesised biologically. It acts as a preservative, anti-oxidant, meat colour fixative, and flour improver. Also a vitamin. Found in fruit juices, bread, baked products, powdered mashed potatoes, etc.
E301 Sodium L-Ascorbate Salt of ascorbic acid. Added to cured meats.
E302 Calcium L-Ascorbate Salt of ascorbic acid. Similar function to Ascorbic Acid.
E304 Ascorbyl Palmitate Salt of ascorbic acid. Used in sausage and cured meats.
E306 Tocopherol (Vitamin E) Obtained from soya bean oil, wheatgerm, rice germ, cottonseed, maize and green leaves. Used as an antioxidant and nutrient. Added to fats and oils.
E307 Synthetic Alpha Tocopherol Synthetic products of Tocopherol with similar functions. Added to fats, oils and sausages.
E308 Synthetic Gamma Tocopherol Synthetic products of Tocopherol with similar functions. Added to fats, oils and sausages.
E309 Synthetic Delta Tocopherol Synthetic products of Tocopherol with similar functions. Added to fats, oils and sausages.
E310 Propyl Gallate Synthetically prepared antioxidant. Added to fats and oils. Will be found in fried foods. May give rise to a bitter taste.
E311 Octyl Gallate Synthetic product similar to Propyl Gallate with similar function. Added to fats and oils.
E312 Dodecyl Gallate Synthetic product similar to Propyl Gallate with similar function. Added to fats and oils.
E315 Erythorbic acid Antioxidants
E316 Sodium erythorbate Antioxidants
E320 Butylated Hydroxyanisole (BHA) Antioxidant manufactured synthetically for use alone or with E280, E310, or E330 Often found in chips and other potato snacks, biscuits, pastry, bottled sauces and fried foods.
E321 Butylated Hydroxytoluene (BHT) Synthetically prepared antioxidant. Similar to Butylated Hydroxyanisole.
E322 Lecithins Type of fat or lipid compound found naturally in all living organisms, protective against cholesterol deposition. Egg yolk is a rich source of lecithins, but commercially, most is obtained from soya beans. Used as an antioxidant, and emulsifier. Found in chocolate and chocolate products, powdered milk, margarine and potato snacks.
E325 Sodium lactate Salt of lactic acid (E270) used as a humectant Added to confectionery.
E326 Potassium Lactate Salt of lactic acid (E270) used as an acid regulator. Acid regulator.
E327 Calcium Lactate Salt of lactic acid (E270) used as an acid regulator and firming agent Frequently incorporated into baking powder.
E330 Citric Acid Occurs naturally in citrus fruit but may also be prepared from the fermentation of molasses. Used as an antioxidant, preservative, acid regulator and flour improver. Typically added to pickles, bottled sauces, dairy and baked products.
E331 Sodium Citrate Salt of Citric Acid with similar functions. As for E330.
E332 Potassium Citrate Salt of Citric Acid with similar functions. As for E330.
E333 Calcium Citrate Salt of Citric Acid, which acts as an acid regulator, emulsifier and firming agent. Found in carbonated drinks, wine, confectionery and cheese products.
E334 Tartaric Acid Natural product of wine making used as an acid regulator. Added to baking powder.
E335 Sodium L-Tartrate Salt of Tartaric Acid with similar function. As for E334.
E336 Potassium L-Tartrate (Cream of Tartar) Salt of Tartaric Acid with similar function. As for E334.
E337 Sodium potassium tartrate
E338 Phosphoric acid
E339 Sodium phosphates
E340 Potassium phosphates
E341 Calcium Orthophosphates (Pyrophosphates) Synthetic products of a naturally occurring mineral. Used as an anti-caking agent, acid regulator, emulsifier, flour improver, nutrient and an aid to antioxidants. Found in potato snacks, pastry mix and baking powder.
E341 Calcium Phosphate Rising agent. Baked products.
E343 Magnesium phosphates
E350 Sodium malates
E351 Potassium malate
E352 Calcium malates
E353 Metatartaric acid
E354 Calcium tartrate
E355 Adipic acid
E356 Sodium adipate
E357 Potassium adipate
E363 Succinic acid
E380 Triammonium citrate
E385 Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA
E400 Alginic Acid Emulsifier, stabiliser and gelling agent or thickener extracted from brown seaweed. Frequently added to ice cream, instant desserts and puddings.
E401 Sodium Alginate Salt of Alginic Acid with similar functions. As for E400.
E402 Potassium alginate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E403 Ammonium alginate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E404 Calcium alginate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E405 Propane-1,2-diol alginate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E406 Agar Naturally occurring gum extracted from seaweeds. It is not digested so acts a source of dietary fibre. Also acts as a stabiliser and gelling agent. Used in tinned ham, meat glazes and in ice cream.
E407 Carrageenan (Irish Moss) Gum naturally present in red seaweed. Used as an emulsifier, stabiliser, and gelling agent. Found in ice cream.
E407a Processed eucheuma seaweed Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E410 Locust Bean Gum (Carob Bean Seed Gum) Natural extract from the Carob tree seed. Similar to E407. Added to ice cream, and soups. Carob is a non-caffeine containing substitute for cocoa and chocolate. Used in beverages, confectionery and baked products.
E412 Guar Gum (Cluster Bean Gum) Naturally occurring seed gum from a tree of the pea family. Used as a thickener and stabiliser. Added to bottled sauces, soup, ice cream and frozen desserts.
E413 Tragacanth Natural gum obtained from a tree of the pea family. Used as a stabiliser, emulsifier and thickener. Used to prevent crystallisation of sugar. As E412 and in confectionery.
E414 Acacia (Gum Arabic) Similar to E413. Similar to E413.
E415 Xanthan Gum Made from fermentation of carbohydrates by bacteria. Used as an emulsifier, stabiliser and thickener. Added to ice cream and bottled sauces.
E416 Karaya gum Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E417 Tara gum Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E418 Gellan gum Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E420 Sorbitol Sugar alcohol produced from glucose. Is less quickly absorbed than sugar so often used as a sweetener. Also used as a humectant and food colour diluent. May have a laxative effect in large doses. Widely used in diabetic confectionery, preserves, biscuits, cakes and soft drink.
E421 Mannitol Sugar alcohol derived from mannose, but general manufactured from seaweed. Acts as a sweetener, emulsifier, anti-caking agent and thickener. Used in confectionery and desserts.
E422 Glycerol Naturally occurring in many plant cells but generally prepared commercially from fats and oils. Used as a humectant. In confectionery and cake icing.
E422 Glycerine Colourless sweet liquid obtained from fatty acids, flavour and bulking agent. Cake icing.
E425 Konjac Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E431 Polyoxyethylene (40) stearate
E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20 Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80 Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40 Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60 Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65 Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E440 (a) Pectin Occurs naturally in fruits, roots and stems of plants. Used as a stabiliser and jelling agent. Added to preserves, jellies and mint sauce.
E440 (b) Amidated Pectin Chemically treated Pectin used as an emulsifier and jelling agent. Preserves and jellies.
E442 Ammonium phosphatides Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E444 Sucrose acetate isobutyrate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E445 Glycerol esters of wood rosins Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E450 (a-c) Sodium and Potassium Phosphate salts Synthetically prepared emulsifiers, stabilisers and humectants. Added to meat products, bread, sausages and cheese products such as cheese spread.
E451 Triphosphates
E452 Polyphosphates
E459 Beta-cyclodextrin
E460 Cellulose Fibrous part of plant cell walls used as a bulking agent. Used in high fibre bread and low calorie products.
E461 Methylcellulose Derived from Cellulose with similar properties. Used in slimming foods.
E463 Hydroxypropyl cellulose Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E464 Hydroxypropyl methyl cellulose Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E465 Ethylmethylcellulose Derived from Cellulose with similar properties. Added to fruitcake and bottled sauces.
E466 Carboxymethylcellulose Derived from Cellulose with similar properties. Used in ice cream, cream products and cheesecake mix.
E467 Sodium carboxy methyl cellulose Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E468 Crosslinked sodium carboxy methyl cellulose Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E469 Enzymatically hydrolysed carboxy methyl cellulose Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E470 Sodium, Potassium and Calcium Salts of Fatty Acids Synthetically manufactured emulsifiers, stabilisers and anti-caking agents. Crisps and potato snacks.
E471 Mono and Diglycerides of Fatty Acid Normal products of fat digestion but are prepared synthetically. Frequently added to powdered milk, packet soup, cake, crisps, and potato snacks, bread and baked products and margarine.
E471 (a-e) Acid reactions with E471:
(a) Acetic
(b) Lactic
(c) Citric
(d) Tartaric
(e) Diacetyl Tartaric Functions include emulsifier, stabiliser, thickener, humectant and releasing agent. Found in cheesecake mix, soups, bread and baked products.
E472a Acetic acid esters of mono- and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E472b Lactic acid esters of mono- and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E472c Citric acid esters of mono- and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E472d Tartaric acid esters of mono- and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E473 Sucrose esters of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E474 Sucroglycerides Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E475 Polyglycerol Ester of Fatty Acids Synthetic product of E471 used as an emulsifier and stabiliser. Puddings and packet cheesecakes.
E476 Polyglycerol polyricinoleate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E477 Propane-1,2-diol esters of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E479b Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E481 Sodium Stearoyl-2-lactylate Prepared synthetically from Lactic Acid, used as a stabiliser and emulsifier. Potato snacks.
E482 Calcium stearoyl-2-lactylate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E483 Stearyl tartrate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E491 Sorbitan monostearate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E492 Sorbitan tristearate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E493 Sorbitan monolaurate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E494 Sorbitan monooleate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E495 Sorbitan monopalmitate Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E500 Sodium Bicarbonate/ Hydrogen Carbonate (Bicarb of Soda) Prepared synthetically for use as an acid regulator, firming agent, release agent, raising agent and diluent. Malted drinks, tinned custard, cheesy potato snacks, bread and bread products.
E501 Potassium carbonates
E503 Ammonium carbonates
E504 Magnesium Carbonate Naturally occurring mineral used as an anti-caking agent. Table salt and icing sugar.
E507 Hydrochloric acid
E508 Potassium Chloride Natural occurring chemical often associated with rock salt. Used as an emulsifier, stabiliser, salt substitute and dietary supplement. Found in low sodium or salt products.
E509 Calcium Chloride Product of natural salt brine, but more often prepared chemically. Used as a firming agent and to prevent texture deterioration. Red kidney beans.
E511 Magnesium chloride
E512 Stannous chloride
E513 Sulphuric acid
E514 Sodium sulphates
E515 Potassium sulphates
E516 Calcium sulphate
E517 Ammonium sulphate
E520 Aluminium sulphate
E521 Aluminium sodium sulphate
E522 Aluminium potassium sulphate
E523 Aluminium ammonium sulphate
E524 Sodium hydroxide
E525 Potassium hydroxide
E526 Calcium hydroxide
E527 Ammonium hydroxide
E528 Magnesium hydroxide
E529 Calcium oxide
E530 Magnesium oxide
E535 Sodium ferrocyanide
E536 Potassium ferrocyanide
E538 Calcium ferrocyanide
E541 Sodium Aluminium Phosphate Synthetically prepared raising agent. Self-raising flower.
E551 Silicon Dioxide (Silica) Derived from sand. Used as an anti-caking agent. Potato snacks
E552 Calcium Silicate Salt of Silicon Dioxide with similar functions. Also used as a glazing agent, acid regulator, releasing agent and as a coating agent. Found in chewing gum, meat pies, salt and confectionery.
E553 Sodium Silico Aluminate/ magnesium silicate Salt of Silicon Dioxide with similar functions. Often found in packet noodles.
E554 Sodium aluminium silicate
E555 Potassium aluminium silicate
E556 Aluminium calcium silicate
E558 Bentonite
E559 Aluminium silicate; Kaolin
E570 Fatty acids
E574 Gluconic acid
E575 Glucono delta-lactone
E576 Sodium gluconate
E577 Potassium gluconate
E578 Calcium gluconate
E579 Ferrous gluconate
E585 Ferrous lactate
E620 L-Glutamic Acid Naturally occurring amino acid obtained from protein but generally manufactured by bacterial fermentation of carbohydrates. Used as a flavour enhancer and salt substitute. Used as a nutrient to increase protein values.
E621 Monosodium Glutamate (MSG) Present naturally in seaweed but generally prepared chemically from sugar beet. Flavour enhancer of protein rich foods. Meat, Chinese foods, packet convenience meals and snacks (eg. soup), dries products, crisps and potato snacks.
E622 Monopotassium Glutamate Similar to Monosodium Glutamate. Similar to 621.
E623 Calcium Glutamate Similar to Monosodium Glutamate. Similar to 621.
E624 Monoammonium glutamate
E625 Magnesium diglutamate
E626 Guanylic acid
E627 Sodium Guanylate Occurs naturally in sardines and yeast extract but generally manufactured synthetically. Used as a flavour enhancer. Often added to crisps and other potato snacks, gravy granules and pre-cooked dried rice.
E628 Dipotassium guanylate
E629 Calcium guanylate
E630 lnosinic acid
E631 Sodium Inosinate Made from sardines and meat extract. Similar to 627.
E632 Dipotassium inosinate
E633 Calcium inosinate
E634 Calcium 5′-ribonucleotides
E635 Sodium-5-Ribonucleotide Mixture of 627 and 631. Added to crisps and potato snacks and packet soups.
E640 Glycine and its sodium salt
E650 Zinc acetate
E900 Dimethylpolysiloxane
E901 Beeswax, white and yellow
E902 Candelilla wax
E903 Carnauba wax
E904 Shellac
E905 Microcrystalline wax
E912 Montan acid esters
E914 Oxidised Polyethylene wax
E920 L-Cysteine
E927 Azodicarbonamide Chemically manufactured flour improver. Common ingredient in flour, bread and baked products.
E927b Carbamide
E938 Argon
E939 Helium
E941 Nitrogen
E942 Nitrous oxide
E943a Butane
E943b Iso-butane
E944 Propane
E948 Oxygen
E949 Hydrogen
E950 Acesulfame K Sweeteners
E951 Aspartame New artificial sweetener of protein origin. Contains phenylalanine. Artificial sweeteners, confectionery, ice cream, low calorie desserts and soft drinks.
E951 Aspartame Sweeteners
E952 Cyclamic acid and its Na and Ca salts Sweeteners
E953 lsomalt Sweeteners
E954 Saccharin Calorie-free artificial sweetener. Low calorie products, soft drinks and confectionery.
E957 Thaumatin Sweeteners
E959 Neohesperidine DC Sweeteners
E965 Glucose (hydrogenated) or Maltitol Natural occurring sugar in grapes, corn, etc. Confectionery, cakes, biscuits, puddings, desserts, soft drinks, convenience foods.
E966 Lactitol Sweeteners
E967 Xylitol Sweeteners
E999 Quillaia extract
E1103 Invertase Emulsifiers, Stabilisers, Thickeners and Gelling Agents
E1105 Lysozyme Preservative
E1200 Polydextrose
E1200 Polydextrose Natural occurring sugar in grapes, corn, etc. Confectionery, cakes, biscuits, puddings, desserts, soft drinks, convenience foods.
E1201 Polyvinylpyrrolidone
E1202 Polyvinylpolypyrrolidone
E1400-1414 Starches Generally of maize, corn, potato, wheat or tapioca in origin. Used to modify texture and stability. Sauces, chutneys, confectionery, desserts, meat, fish, dairy, baked products.
E1404 Oxidised starch
E1410 Monostarch phosphate
E1412 Distarch phosphate
E1413 Phosphated distarch phosphate
E1414 Acetylated starch
E1420 Acetylated Starch
E1422 Acetylated distarch adipate
E1440 Hydroxyl propyl starch
E1442 Hydroxy propyl distarch phosphate
E1450 Starch sodium octenyl succinate
E1451 Acetylated oxidised starch
E1505 Triethyl citrate
E1518 Glyceryl triacetate; triacetin
E1520 Propylene Glycol Synthetic carrier for extracts, flavours and spices. Functions as a stabiliser and humectant. Miscellaneous foods.
Filed Under: Health & Fitness
