Food Additives and E Numbers — DermNet (2024)

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Food Additives and E Numbers — DermNet (5)

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Food Additives and E Numbers — DermNet (6)

Food additives and E numbers

Food additives and E numbers — extra information

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January 2023

Author(s): Dr Phyo Zaw Aung, Dermatology Trainee, Bangkok, Thailand; Dr Libby Whittaker, Staff Medical Writer, DermNet (2023)

Previous contributors: Hon. Assoc. Prof. Marius Rademaker, Dermatologist (2003)

Reviewing dermatologist: Dr Ian Coulson

Edited by the DermNet content department

Introduction Food additive hypersensitivity Introduction E numbers for preservatives E numbers for antioxidants E numbers for sweeteners E numbers for emulsifiers, stabilisers, thickeners, and gelling agents E numbers for other food additives Food additives without E numbers

What are food additives?

Food additives are chemical substances added to food to maintain its quality (preservatives), nutrition value, taste (flavouring agents), and appearance (colouring agents).

Sources of food additives can be:

  • Natural — eg, red colour from beetroots, purple colour from grape skins (anthocyanins)
  • Synthetic manufacture of:
    • Products not found in nature (eg, aspartame, an alternative to sugar)
    • Many naturally found additives (eg, ascorbic acid), as synthetic production is often less expensive.

The safety of food additives is assessed by agencies such as Food Standards Australia New Zealand (FSANZ), the European Food Safety Authority (EFSA) in the European Union (EU), or the United States Food and Drug Administration (FDA).

Food additive hypersensitivity

Adverse reactions to food additives (hypersensitivity) can occur via immunologic or non-immunologic mechanisms. Non-immunologic reactions are sometimes referred to as ‘food intolerances’.

Food additives associated with adverse reactions include, but are not limited to:

  • Sulfites
  • Aspartame
  • Tartrazine
  • Monosodium glutamate (MSG)
  • Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)
  • Parabens
  • Benzoates.

Epidemiology

The prevalence of adverse reactions to food additives in the general population is low, estimated at ~12% in children and 1% in adults. It appears to be more common in atopic children (27%).

Clinical features

Reactions vary from mild to severe, and can involve cutaneous and non-cutaneous symptoms.

  • Cutaneous symptoms may include flushing, pruritus, rash, urticaria, and angioedema. Benzoates and flavourings have been implicated in the cause of orofacial granulomatosis.
  • Non-cutaneous symptoms may include rhinorrhoea, cough, nausea and vomiting, reflux or ‘heartburn’, abdominal cramping, diarrhoea or constipation, and anaphylactic shock.

Sometimes food additive reactions can contribute to exacerbations of existing disease, such as a flare-up of atopic dermatitis (eczema) or asthma.

A history suggestive of potential food additive hypersensitivity includes:

  • Adverse reactions to a number of unrelated foods
  • Reactions to a type of food when commercially prepared, but not when home-cooked
  • Exacerbation of a pre-existing condition (eg, eczema) without another clear cause.

Diagnosis

Diagnostic tools for adverse reactions to food additives include:

  • Skin prick testing
  • Blood tests — Immunoglobulin E (IgE) tests to specific food additives such as carmine, mannitol, saffron, and vegetable gum
  • Atopy patch test
  • Oral food challenges

Treatment

  • Avoidance of additives identified is mainstay treatment.
  • Checking ingedient lists on food labels, as well as medications and cosmetics is recommended.

Specific treatment depends on the reaction observed. Treatment may include oral antihistamines, topical steroids, nasal sprays, or in the case of anaphylaxis, adrenaline (epinephrine). A medical alert bracelet for those with severe and anaphylactic reactions is also recommended.

What are food additive E numbers?

Foods sold throughout the EU have had full ingredient labelling since the mid-1980s. These include standard codes (E numbers) that accurately describe additives. These numbers are also used in other regions such as Australia and New Zealand, without the E (‘Europe’).

  • E100s: generally food colours.
  • E200s: mainly preservatives and acids.
  • E300s: mainly antioxidants and acid regulators.
  • E400s: include emulsifiers, stabilisers, and thickeners.
  • E500s: include anti-caking agents and acidity regulators.
  • E600s: mainly flavour enhancers.
  • E900s: include sweeteners, glazing agents, foaming agents, and gases.
  • E1000s: other additives.

Commonly used food additives are included in Tables 1-6 below. These tables are not complete or exhaustive and may undergo change as additives are re-classified.

A full list of additives in the EU is published by the Food Standards Agency (United Kingdom). A similar list for Australia and New Zealand is published by the New Zealand Food Safety Association.

Table 1. Colouring agents (E100s)

**E number****Name****Description****Examples of use**
E100Curcumin- Naturally occurring orange/yellow colour- Extracted from the spice turmeric- Used in pastries, confectionery, sauces, and soups
E101Riboflavin or lactoflavin (Vitamin B2)- 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
E102Tartrazine- Widely used yellow/orange colour- Found in soft drinks, cakes, biscuits, puddings, meat products, sauces, tinned and packet convenience foods and confectionery
E104Quinoline Yellow- A synthetic coal tar dye, greenish yellow in colour- Used with other yellow colours, especially in smoked fish
E110Sunset Yellow FCF; Orange Yellow S- 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
E120Cochineal; Carminic acid; Carmines- Natural red colour obtained from egg yolk and dried insects- Can be manufactured- Red colour in foods
E122Azorubine; Carmoisine- A synthetic coal tar dye, red/purple in colour- Often added to raspberry and chocolate flavoured desserts, marzipan, jam, cherryade, bottled sauce, and breaded products
E123Amaranth- A synthetic coal tar dye, red in colour- Sometimes used in gravy mixes, meat patties, and blackcurrant drinks
E124Ponceau 4R; Cochineal Red A- 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
E127Erythrosine- 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
E128Red 2G- A synthetic coal tar dye, red in colour- Now banned in many countries including the EU and USA
E129Allura Red AC- Colouring agent- Used in drinks, baked goods, meat products, and sweets
E131Patent Blue V- Colouring agent- Used in some meat products
E132lndigotine; Indigo Carmine- A synthetic coal tar dye, blue in colour- Added to gravy mix and certain meat products
E133Brilliant Blue FCF- A synthetic coal tar dye, blue in colour- Often mixed with E102 to make green- Bacon flavoured snacks
E140Chlorophyll and chlorophyllins- Naturally occurring green pigment found plant leaves and stems- Also manufactured- Added to green vegetables to enhance their colour
E141Copper complexes of chlorophyll and chlorophyllins- 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
E142Green 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
E150aPlain caramel- Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals- No ammonium or sulphite reactants- Used in soft drinks, gravy mix, brown bread, cakes, biscuits, malt vinegar, marmalade, and beef products
E150bCaustic sulphite caramel- Colouring agent- With sulphite reactant, but no ammonium- Used in tea, whiskey, and brandy
E150cAmmonia caramel- Colouring agent- With ammonium reactant, but no sulphite- Used to colour soy sauce and beer
E150dSulphite ammonia caramel- Colouring agent- With both sulphite and ammonia reactants- Widely used for soft drinks
E151Brilliant Black BN; Black PN- A synthetic coal tar dye, black in colour- Used to darken fruit sauces
E153Vegetable carbon- Natural black colour obtained from burnt plant material, now often manufactured- Added to concentrated fruit juices, preserves, and jellies
E155Brown HT- A synthetic coal tar dye, brown in colour- Various foods
E160 a - eCarotenoids- 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
E160aAlpha-, beta, and 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
E160bAnnatto- Orange/peach pigment naturally present in butter and cheese- Used to give creamy colour to creamed rice, coffee creamer, pastry, cheese, and cheese products
E160cPaprika extract; Capsanthian; Capsorubin- Colouring agent (red)- Can be used to add colour and flavour to various food products
E160dLycopene- Colouring agent (red)- Carotenoid- May be used in processed foods, beverages, and ketchup
E160eBeta-apo-8'-carotenal (C30); apocarotenal- Colouring agent (orange/red)- Carotenoid- Sometimes used in processed cheese
E161bLutein- Colouring agent (yellow/orange)
  • Carotenoid
- Has been used as a chicken feed additive to promote yellow colouring of egg yolks
E161gCanthaxanthin- Colouring agent (reddish/orange)- Carotenoid- May be present in food and self-tanning products
E162Betanin (Beetroot Red)- Naturally occurring red/purple colour in beetroots- May be added to oxtail soup
E163Anthocyanins- Plant pigments with colours ranging from red to blue- Naturally present in red cabbage and grapes- Used in producing purple-colored beverages, confectionaries, and jams
E170Calcium carbonate (chalk)- Naturally occurring mineral- Various functions including acid regulator, firming agent, releasing agent, and nutrient- Added to white flour as a calcium supplement to replace the loss due to refining- Frequently an ingredient in bread and baked products
E171Titanium dioxide- Colouring agent- Use no longer permitted in the EU and in Northern Ireland as of Feb 2022
E172Iron oxides and hydroxides- Naturally occurring mineral- Added to fortify food- Added to flour and breakfast cereals
E173Aluminium- Colouring agent (silver/grey)- Surface coating (eg, for cake decoration or confectionary)
E174Silver- Colouring agent- May be used for silver surface coating
E175Gold- Colouring agent- May be used for gold surface coating
E180Lithol rubine BK- Colouring agent (red)- Used for colouring cheese rind

E numbers for preservatives

Table 2. Preservatives (mainly E200s)

E numberNameDescriptionExamples of use
E200Sorbic 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
E202Potassium sorbate- Salt of sorbic acid- Used to preserve glace cherries
E210Benzoic acid- Occurs naturally in cherry bark, raspberries, tea, anise, and cassia bark, but largely prepared synthetically for commercial use- Acts as a preservative and antioxidant most frequently in fruit products, soft drinks, pickled produce, and salad dressings
E211Sodium benzoate- Salt of benzoic acid- In bottled sauces
E212Potassium benzoate- Salt of benzoic acid- As per benzoic acid (E210)
E213Calcium benzoate- Salt of benzoic acid- As per benzoic acid (E210)
E214Ethyl p-hydroxybenzoate- Preservative- Salt of benzoic acid- As per benzoic acid (E210)
E215Sodium ethyl p-hydroxybenzoate- Preservative- Salt of benzoic acid- As per benzoic acid (E210)
E218Methyl p-hydroxybenzoate- Preservative- Salt of benzoic acid- As per benzoic acid (E210)
E219Sodium methyl p-hydroxybenzoate- Preservative- Salt of benzoic acid- As per benzoic acid (E210)
E220Sulfur 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
E221Sodium sulphite- Preservative- May be used to prevent discolouration in dried fruit
E222Sodium hydrogen sulphite- Synthetic preservative and bleaching agent- Often added to wine and beer
E223Sodium metabisulphite- Synthetic preservative- Added to sausages and some bottled sauces
E224Potassium metabisulphite- Preservative- Sometimes used to preserve beer, wine, and other fermented beverages
E226Calcium sulphite- Preservative- Banned in Australia
E227Calcium hydrogen sulphite- Preservative- May be used in canned fruit and beer products
E228Potassium hydrogen sulphite- Preservative- May be used in alcoholic beverages
E234Nisin- Preservative- Cheese and dairy products
E235Natamycin- Preservative- Cheese and sausages
E239Hexamethylene tetramine- Preservative- Cheese and fish products
E242Dimethyl dicarbonate- Preservative- Beverages
E243Ethyl lauroyl arginate- Preservative- Heat‐treated meat products
E249Potassium nitrite- Naturally occurring mineral used as a preservative and colour fixative- Used in cooked meats, sausages, and cured meats
E250Sodium 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
E251Sodium nitrate- Naturally occurring mineral, usually manufactured synthetically for use as a food preservative and colour fixative- In cooked meats, bacon, ham, and cheese
E252Potassium nitrate- Naturally occurring but more usually produced artificially from animal waste and vegetable material- One of the oldest and most effective preservatives for meat- Also acts as a curing agent- Found in cured and cooked meats, and sausages
E280Propionic acid- Fatty acid produced by animals in the process of digestion, but generally manufactured synthetically- Added to baked goods- Functions as a preservative
E281Sodium propionate- Salt of propionic acid- Added to baked goods
E282Calcium propionate- Salt of propionic acid- Found naturally in Swiss cheese- Added to baked goods
E283Potassium propionate- Salt of propionic acid- Added to baked goods
E284Boric acid- Preservative and acidity regulator- Sometimes used in meat, fish, and dairy products- Other uses include antiseptic and insecticide
E285Sodium tetraborate; borax- Preservative- Sodium salt of boric acid (see E284)- Sometimes used as caviar preservative- Banned in some countries including the United States
E1105Lysozyme- Preservative- Natural enzyme found in tears, saliva, blood, sweat, and breast milk- Commercially purified from egg whites- Infant nutrition products- Cheese products

E numbers for antioxidants

Table 3. Antioxidants (mainly E300s)

**E number****Name****Description****Examples of use**
E300Ascorbic acid (Vitamin C)- Occurs naturally in fruit and vegetables but is synthesised biologically- 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, and other products
E301Sodium ascorbate- Salt of ascorbic acid- Added to cured meats
E302Calcium ascorbate- Salt of ascorbic acid- Similar function to ascorbic acid (E300)
E304Fatty acid esters of ascorbic acid- Salt of ascorbic acid- Used in sausage and cured meats
E306Tocopherol (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
E307Alpha-tocopherol- Synthetic products of tocopherol with similar functions (see E306)- Added to fats and oils
E308Gamma-tocopherol- Synthetic products of tocopherol with similar functions (see E306)- Added to fats and oils
E309Delta-tocopherol- Synthetic products of tocopherol with similar functions (see E306)- Added to fats and oils
E310Propyl gallate- Synthetically prepared antioxidant- Added to fats and oils- Found in fried foods- May give rise to a bitter taste
E315Erythorbic acid- Antioxidant- Processed meat and fish products
E316Sodium erythorbate- Antioxidant- Meat products
E319Tertiary-butyl hydroquinone (TBHQ)- Antioxidant- Fats and oils
E320Butylated 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
E321Butylated hydroxytoluene (BHT)- Synthetically prepared antioxidant- Similar to butylated hydroxyanisole (E320)
E392Extracts of rosemary- Antioxidant- Fat-based spreads
E5864-Hexylresorcinol- Antioxidant- Shrimps and crustaceans

E numbers for sweeteners

Table 4. Sweeteners (E400s and E900s)

**E number****Name****Description****Examples of use**
E420Sorbitol- Sugar alcohol produced from glucose- 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 drinks
E421Mannitol- 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
E950Acesulfame K- Sweetener- Low-calorie sweetener used in various food and drinks
E951Aspartame- New artificial sweetener of protein origin- Contains phenylalanine- Artificial sweeteners, confectionery, ice cream, low calorie desserts, and soft drinks
E952Cyclamic acid and its Na and Ca salts- Artificial sweetener
E953lsomalt- Sweetener- High temperature stability- Used as a sweetener in heat-treated products eg, bakery products
E954Saccharin and its Na, K, and Ca salts- Calorie-free artificial sweetener- Low calorie products, soft drinks, and confectionery
E955Sucralose- Sweetener- Candy, breakfast bars, soft drinks, canned fruits
E957Thaumatin- Sweetener- Natural plant protein- May be used in beverages, dairy products, or chewing gum
E959Neohesperidine DC- Sweetener- Derived from citrus- Widely used in desserts, dairy products, confectionary, and beverages
E960Steviol glycoside- Sweetener- Widely used in carbonated soft drinks, juice, tea, desserts, dairy products, confectionary, and other products
E961Neotame- Sweetener, similar to aspartame (E951)- Widely used (see E951)
E962Salt of aspartame-acesulfame- Low-calorie sweetener
E964Polyglycitol syrup- Sweetener
E965Maltitol- Naturally occurring sugar in grapes and corn- Confectionery, cakes, biscuits, puddings, desserts, soft drinks, convenience foods
E966Lactitol- Synthetic sweetener- Derived from lactose- Replacement bulk sweetener for low-calorie foods
E967Xylitol- Sweetener- Widely used as sugar substitute eg, confectionary, sweet sauces, liqueurs, jams, desserts
E968Erythritol- Sweetener- Made from carbohydrate fermentation
E969Advantame- Sweetener- Tabletop sweetener, confectionary, bubblegum, flavoured drinks, and other products

E numbers for emulsifiers, stabilisers, thickeners, and gelling agents

Table 5. Emulsifiers, stabilisers, thickeners, and gelling agents (mainly E400s)

**E number****Name****Description****Examples of use**
E322Lecithins- 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
E400Alginic acid- Emulsifier, stabiliser, gelling agent, and thickener extracted from brown seaweed- Frequently added to ice cream, instant desserts, and puddings
E401Sodium alginate- Salt of alginic acid with similar functions (see E400)- See E400 (alginic acid)
E402Potassium alginate- Salt of alginic acid with similar functions (see E400)- See E400 (alginic acid)
E403Ammonium alginate- Salt of alginic acid with similar functions (see E400)- See E400 (alginic acid)
E404Calcium alginate- Salt of alginic acid with similar functions (see E400)- See E400 (alginic acid)
E405Propane-1,2-diol alginate; propylene glycol alginate (PGA)- Emulsifier, stabiliser, thickener, and gelling agent- Ester made from alginic acid (E400) and [propylene glycol](/topics/contact-allergy-to-propylene-glycol) (E1520)
E406Agar- Naturally occurring gum extracted from seaweeds- 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
E407Carrageenan (Irish moss)- Gum naturally present in red seaweed- Used as an emulsifier, stabiliser, and gelling agent- Found in ice cream- Alternative to gelatin
E407aProcessed eucheuma seaweed- Emulsifier, stabiliser, thickener, and gelling agent
E410Locust bean gum; carob 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
E412Guar 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
E413Tragacanth- Natural gum obtained from a tree of the pea family- Used as a stabiliser, emulsifier, and thickener- Used to prevent crystallisation of sugar- Similar to E412 and in confectionery
E414Acacia gum; gum arabic- Similar to E413- Similar to E413
E415Xanthan gum- Made from fermentation of carbohydrates by bacteria- Used as an emulsifier, stabiliser, and thickener- Added to ice cream and bottled sauces
E416Karaya gum- Emulsifier, stabiliser, thickener, and gelling agent
E417Tara gum- Emulsifier, stabiliser, thickener, and gelling agent
E418Gellan gum- Emulsifier, stabiliser, thickener, and gelling agent
E425Konjac- Emulsifier, stabiliser, thickener, and gelling agent
E426Soybean hemicellulose- Emulsifier, stabiliser, thickener, and gelling agent
E427Cassia gum- Emulsifier, stabiliser, thickener, and gelling agent
E432Polyoxyethylene sorbitan monolaurate; Polysorbate 20- Emulsifier, stabiliser, thickener, and gelling agent
E433Polyoxyethylene sorbitan mono-oleate; Polysorbate 80- Emulsifier, stabiliser, thickener, and gelling agent
E434Polyoxyethylene sorbitan monopalmitate; Polysorbate 40- Emulsifier, stabiliser, thickener, and gelling agent
E435Polyoxyethylene sorbitan monostearate; Polysorbate 60- Emulsifier, stabiliser, thickener, and gelling agent- Prepared from sorbitol (E420)- Bread and baked products
E436Polyoxyethylene sorbitan tristearate; Polysorbate 65- Emulsifier, stabiliser, thickener, and gelling agent
E440aPectin- Occurs naturally in fruits, roots, and stems of plants- Used as a stabiliser and gelling agent- Added to preserves, jellies, and mint sauce
E440bAmidated pectin- Chemically treated pectin used as an emulsifier and gelling agent- Preserves and jellies
E442Ammonium phosphatide- Emulsifier, stabiliser, thickener, and gelling agent
E444Sucrose acetate isobutyrate- Emulsifier, stabiliser, thickener, and gelling agent
E445Glycerol esters of wood rosins- Emulsifier, stabiliser, thickeners, and gelling agent
E460Cellulose- Fibrous part of plant cell walls used as a bulking agent- Used in high fibre bread and low-calorie products
E461Methyl cellulose- Derived from cellulose with similar properties- Used in slimming foods
E462Ethyl cellulose- Emulsifier, stabiliser, thickener, and gelling agent
E463Hydroxypropyl cellulose- Emulsifier, stabiliser, thickener, and gelling agent
E464Hydroxypropyl methyl cellulose- Emulsifier, stabiliser, thickener, and gelling agent
E465Ethyl methyl cellulose- Derived from cellulose with similar properties- Added to fruit cake and bottled sauces
E466Carboxymethyl cellulose- Derived from cellulose with similar properties- Used in ice cream, cream products, and cheesecake mix
E468Crosslinked sodium carboxymethyl cellulose- Emulsifier, stabiliser, thickener, and gelling agent
E469Enzymatically hydrolysed carboxymethyl cellulose- Emulsifier, stabiliser, thickener, and gelling agent
E470aSodium, potassium, and calcium salts of fatty acids- Synthetically manufactured emulsifiers, stabilisers, and anti-caking agents- Crisps and potato snacks
E470bMagnesium salts of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E471Mono- and diglycerides of fatty acids- Normal products of fat digestion but are prepared synthetically- Frequently added to powdered milk, packet soup, cake, crisps, potato snacks, bread, baked products, and margarine
E472aAcetic acid esters of mono- and diglycerides of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E472bLactic acid esters of mono- and diglycerides of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E472cCitric acid esters of mono- and diglycerides of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E472dTartaric acid esters of mono- and diglycerides of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E473Sucrose esters of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E474Sucroglycerides- Emulsifiers, stabilisers, thickeners, and gelling agents
E475Polyglycerol esters of fatty acids- Synthetic product of E471 used as an emulsifier and stabiliser- Puddings and packet cheesecakes
E476Polyglycerol polyricinoleate- Emulsifiers, stabilisers, thickeners, and gelling agents
E477Propane-1,2-diol esters of fatty acids- Emulsifiers, stabilisers, thickeners, and gelling agents
E479bThermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids- Emulsifier, stabiliser, thickener, and gelling agent
E481Sodium stearoyl-2-lactylate- Prepared synthetically from lactic acid- Used as a stabiliser and emulsifier- Potato snacks
E482Calcium stearoyl-2-lactylate- Emulsifier, stabiliser, thickener, and gelling agent
E483Stearyl tartrate- Emulsifier, stabiliser, thickener, and gelling agent
E491Sorbitan monostearate- Emulsifier, stabiliser, thickener, and gelling agent
E492Sorbitan tristearate- Emulsifier, stabiliser, thickener, and gelling agent
E493Sorbitan monolaurate- Emulsifier, stabiliser, thickener, and gelling agent
E494Sorbitan monooleate- Emulsifier, stabiliser, thickener, and gelling agent
E495Sorbitan monopalmitate- Emulsifier, stabiliser, thickener, and gelling agent
E1103Invertase- Emulsifier, stabiliser, thickener, and gelling agent

E numbers for other food additives

Table 6. Other food additives

**E number****Name****Description****Examples of use**
E260Acetic 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
E261Potassium acetate- Flavour agent, preservative, and acidity regulator- Potassium salt of acetic acid (E260)- Used as flavouring agent in snack foods such as potato chips (vinegar taste)- Also used in potassium supplements
E262Sodium acetate- Flavouring agent, preservative, and acid- Sodium salt of acetic acid (E260)- Salt and vinegar chip flavouring, among other uses
E263Calcium acetate- Flavouring agent, preservative, and acid- Calcium salt of acetic acid (E260)
E270Lactic acid- Produced by the fermentation of lactose (the sugar present in milk)- Occurs naturally in soured milk and yoghurt- Acts as a preservative, acid, flavour, and assists the action of antioxidants- Widely used in salad dressings, cakes, biscuits, confectionery, and certain types of prepared meat dishes
E290Carbon dioxide- Gas present in air, but produced synthetically for food- Adds the fizz to fizzy drinks (carbonation)- Also used as a coolant, freezant, propellant, preservative, and packaging gas- Carbonated drinks
E296Malic acid- Flavouring agent, acidity regulator, colour stabiliser
E297Fumaric acid- Prepared synthetically as an acid flavour- Baked products
E325Sodium lactate- Preservative, acidity regulator, and bulking agent
E326Potassium lactate- Preservative- Meat and poultry products
E327Calcium lactate- Firming agent, flavouring agent, thickener, stabiliser, antioxidant- Used in fruit and vegetable processing- May be used in calcium supplements
E330Citric acid; lemon salt- Acidity regulator, preservative- Commonly used in canned foods, snacks, ice creams, soft drinks
E331Sodium citrates- Preservatives, flavouring agents, emulsifiers- Sodium salt of citric acid (E330)
E332Potassium citrates- Acidity regulators, flavouring agents- Potassium salt of citric acid (E330)- As well as food additive, may be used to treat kidney stones
E333Calcium citrates- Preservatives, flavouring agents- Calcium salt of citric acid (E330)- As well as food additive, sometimes used in calcium supplements
E334Tartaric acid (L-(+))- Acidity regulator, flavouring agent, raising agent, stabiliser- Sugar production, confectionary, winemaking
E335Sodium tartrates- Acidity regulators, stabilisers- Sodium salts of tartaric acid (E334)- Binding agent in jellies, margarine, and sausage casings
E336Potassium tartrates- Acidity regulators, stabilisers- Potassium salts of tartaric acid (E334)- Potassium bitartrate = cream of tartar
E337Sodium potassium tartrates- Acidity regulators, stabilisers- Double salts of tartaric acid
E338Phosphoric acid- Acid, flavouring- Soft drinks, jams
E339Sodium phosphates- Acidity regulator, thickener, emulsifier- Sodium salt of phosphoric acid (E338)- Found in meat, cheese, and baked products
E340Potassium phosphates- Acidity regulator, raising agent, stabiliser- Potassium salt of phosphoric acid (E338)- As well as food additive, also used in some potassium supplements
E341Calcium phosphates- Anti-caking agent, emulsifier, stabiliser, acidity regulator- Calcium salt of phosphoric acid (E338)- Used to prevent lumps in powdered foods- Also used in some nutritional supplements
E343Magnesium phosphates- Acidity regulator, anti-caking agent, stabiliser- Found in salt substitutes
E350Sodium malate- Acidity regulator, flavouring agent- Sodium salt of malic acid (E296)
E351Potassium malate- Acidity regulator, antioxidant, flavouring agent- Potassium salt of malic acid (E296)
E352Calcium malate- Acidity regulator, flavouring agent, thickening agent- Calcium salt of malic acid (E296)
E353Metatartaric acid- Acidity regulator- Used in wine production
E354Calcium tartrate- Preservative and acidity regulator- Calcium salt of tartaric acid (E334)
E355Adipic acid- Acidity regulator, flavouring and raising agent- Naturally present in beets and sugar cane- Used in baking powders, fizzy drinks, and drink mixes
E356Sodium adipate- Sodium salt of adipic acid
E357Potassium adipate- Potassium salt of adipic acid
E363Succinic acid- Acidity regulator, flavouring, fragrance
E380Triammonium citrate- Acid regulator, buffer, emulsifier- Ammonium salt of citric acid
E385Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA- Preservative, antioxidant- Canned foods, soft drinks
E422Glycerol- Flavour enhancer, sweetener, colouring agent, preservative- Widely used in baked goods and confectionary
E423Octenyl succinic acid modified gum arabic- Emulsifier- Chemical modification of gum arabic- Processed meat, cheeses, jam, snacks, chewing gum
E450Diphosphates- Acid regulators, emulsifiers- Salts of sodium / potassium / calcium with phosphates- Many different products
E451Triphosphates- Preservatives, emulsifiers, stabilisers- Potassium and sodium triphosphates- Many different products
E452Polyphosphates- Stabilisers, emulsifiers- Polyphosphates of potassium, calcium, ammonium, sodium- Many different products
E459Beta-cyclodextrin; betadex- Emulsifier, flavouring agent- Dry mixes (eg, for baking, soups, flavoured coffee or tea), cereal, other processed products
E499Stigmasterol-rich plant sterols
E500Sodium carbonate- Acidity regulator, anti-caking agent, raising agent, stabiliser
E501Potassium carbonate- Acidity regulator, stabiliser, raising agent- Baking- Can be used in potassium supplements
E503Ammonium carbonate- Acidity regulator, stabiliser, leavening agent- Flat-baked goods (eg, crackers, cookies)
E504Magnesium carbonate- Acidity regulator, colouring agent, anti-caking agent- May have laxative effect in high concentrations- Salts, icing sugar, dry mixes- Dietary supplements (source of magnesium)
E507Hydrochloric acid- Acidity regulator- Syrup production
E508Potassium chloride- Flavouring agent, thickener- Sodium-free salt alternative
E509Calcium chloride- Preservative, stabiliser, firming agent, anti-caking agent, acid regulator- Various food products, also used in some calcium supplements
E511Magnesium chloride- Stabiliser, firming agent- Tofu preparation from soy milk
E512Stannous chloride- Antioxidant, colour retention agent- Canned and bottled foods
E513Sulphuric acid- Acidity regulator- Beer preparation and dairy products
E514Sodium sulphate- Acidity regulator, anti-caking agent, stabiliser- Sodium salt of sulphuric acid- Beer, biscuits, confectionary, chewing gum
E515Potassium sulphate- Acid regulator, anti-caking agent- Potassium salt of sulphuric acid- Salt substitute- Beer production
E516Calcium sulphate- Buffer, firming agent- Calcium salt of sulphuric acid- Soy products, tofu
E517Ammonium sulphate- Acidity regulator- Ammonium salt of sulphuric acid- Used in dough, baked products
E520Aluminium sulphate- Aluminium salt of sulphuric acid- Beer brewing
E521Aluminium sodium sulphate- Acidity regulator, bleaching agent- Flour, cheese, confectionary
E522Aluminium potassium sulphate- Acidity regulator, raising agent- Baking products
E523Aluminium ammonium sulphate- Acidity regulator, stabiliser- Baking products
E524Sodium hydroxide- Acidity regulator- Baking, and chocolate, cocoa, fruit, and olive processing
E525Potassium hydroxide- Acidity regulator, stabiliser, thickening agent
E526Calcium hydroxide- Acidity regulator, preservative- Beer production- Pretzel glazing- Vegetable processing
E527Ammonium hydroxide- Acidity regulator- Baked goods- Confectionary- Puddings
E528Magnesium hydroxide- Anti-caking agent, acidity regulator- Cheese, canned vegetables
E529Calcium oxide (quicklime)- Acidity regulator, raising agent- Sugar production- Baked products
E530Magnesium oxide- Anti-caking agent, acidity regulator- Manufacture of powdered goods (eg, milk powder)- Also used for relief of heartburn / reflux
E535Sodium ferrocyanide- Anti-caking agent- Added to table salt
E536Potassium ferrocyanide- Anti-caking agent- In table salts
E538Calcium ferrocyanide- Anti-caking agent- In table salts
E541Sodium aluminium phosphate- Synthetically prepared raising agent- Self-raising flour
E551Silicon dioxide (Silica)- Derived from sand- Used as an anti-caking agent- Potato snacks
E552Calcium silicate- Salt of silicon dioxide with similar functions- Also used as a glazing agent, acid regulator, releasing agent, and coating agent- Found in chewing gum, meat pies, salt, and confectionery
E553a(i) Magnesium silicate (ii) Magnesium trisilicate- Salt of silicon dioxide with similar functions
E553bTalc- Anti-caking agent, bulking agent, glazing agent
E554Sodium aluminium silicate- Anti-caking agent- Used in salt and sugar products, egg mixes, flours, dried milk substitutes
E555Potassium aluminium silicate- Anti-caking agent
E570Fatty acids; stearic acid- Anti-caking agent, flavouring agent- Baked products, chewing gum, confectionary, artificial sweeteners
E574Gluconic acid- Acidity regulator
E575Glucono delta-lactone (GDL); gluconolactone- Acidity regulator, preservative, raising agent- Tofu making- Baked, meat, and cheese products
E576Sodium gluconate- Stabiliser, thickener, sequestrant- Sodium salt of gluconic acid
E577Potassium gluconate- Sequestrant, stabiliser, anti-caking, thickening agent- Potassium salt of gluconic acid
E578Calcium gluconate- Anti-caking agent, thickener, stabiliser, acidity regulator- Calcium salt of gluconic acid- Health products eg, bodybuilding formulas, sports drinks- Cereal- Beverages- Dietary supplements (calcium source)
E579Ferrous gluconate- Colouring agent, nutritional supplement- Processing black olives- Iron source (food fortification)
E585Ferrous lactate- Acidity regulator, flavouring, colour retention agent, nutritional supplement- Iron source (food fortification)
E620L-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
E621Monosodium 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), dried products, crisps, and potato snacks
E622Monopotassium glutamate- Similar to monosodium glutamate- Similar to E621
E623Calcium glutamate- Similar to monosodium glutamate- Similar to E621
E624Monoammonium glutamate- Ammonium salt of glutamic acid
E625Magnesium diglutamate
E626Guanylic acid- More expensive additive- May be found in snacks, packet soups, and instant noodles
E627Disodium 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
E628Dipotassium guanylate- Flavour enhancer- Potassium salt of guanylic acid
E629Calcium guanylate- Flavour enhancer- Calcium salt of guanylic acid
E630Inosinic acid- Flavour enhancer
E631Disodium inosinate- Made from sardines and meat extract- Similar to E627
E632Dipotassium inosinate- Flavour enhancer
E633Calcium inosinate- Flavour enhancer
E634Calcium 5'-ribonucleotides- Flavour enhancer- Mainly used in low sodium (low salt) products
E635Sodium-5-ribonucleotide- Mixture of E627 and E631- Added to crisps, potato snacks, and packet soups
E640Glycine and its sodium salt- Glycine is an amino acid- Used as flavour enhancer and sweetener- Bread enhancer- Also used in food supplements and protein drinks
E641L-leucine- Flavouring agent- Amino acid
E650Zinc acetate- Flavour enhancer
E900Dimethylpolysiloxane- Anti-foaming agent- Fats and oils
E901Beeswax, white and yellow- Glazing agent
E902Candelilla wax- Glazing agent, occlusive- Chewing gums- Surface finishing agent
E903Carnauba wax- Glazing agent- Confectionary, fruit, nuts, chocolate, chewing gum, baked goods, and coffee beans
E904Shellac- Glazing agent- Fruit, candy coating
E905Microcrystalline wax- Glazing agent- Fruit, candy, cheese, chewing gum
E907Hydrogenated poly-1-decene
E914Oxidised polyethylene wax- Glazing / coating agent- Fruit
E920L-cysteine- Amino acid- Bread enhancer
E927bCarbamide
E938Argon- Packaging gas
E939Helium- Packaging gas
E941Nitrogen- Packaging gas
E942Nitrous oxide- Aerosol spray propellant
E943aButane- Aerosol spray propellant
E943bIso-butane- Aerosol spray propellant
E944Propane- Aerosol spray propellant
E948Oxygen- Packaging gas
E949Hydrogen- Packaging gas
E999Quillaia extract- Stabiliser, surfactant- Humectant in baked goods- Soft drink foaming agent
E1200Polydextrose- Naturally occurring sugar in grapes and corn- Confectionery, cakes, biscuits, puddings, desserts, soft drinks, and convenience foods
E1201Polyvinylpyrrolidone (PVP)- Stabiliser, emulsifier, thickener- Food additive and used in wine production
E1202Polyvinylpolypyrrolidone (PVPP) - Clarifying agent for beer, wine, and vinegar
E1203 Polyvinyl alcohol- Thickener, glazing agent- Powdered desserts, confectionary, food supplements
E1204 Pullulan- Thickener- Natural polysaccharide- Edible decorating film in bakery products and confectionary- Thickener in sauces and dressings
E1205Basic methacrylate copolymer- Glazing/coating agent
E1206Neutral methacrylate copolymer- Glazing agent
E1207Anionic methacrylate copolymer- Glazing/coating agent
E1208Polyvinylpyrrolidone-vinyl acetate copolymer
E1209Polyvinyl alcohol-polyethylene glycol-graft copolymer; PVA-PEG graft copolymer- Glazing agent, stabiliser
E1400-1414Starches- Generally of maize, corn, potato, wheat, or tapioca in origin- Used to modify texture and stability- Sauces, chutneys, confectionery, desserts, meat, fish, dairy, and baked products
E1404Oxidised starch
E1410Monostarch phosphate- Anti-caking agent, thickener, stabiliser, emulsifier, glazing agent
E1412Distarch phosphate- Modified starch- Fruit gels and cream fillings, baked goods
E1413Phosphated distarch phosphate- Stabiliser while freezing / thawing- Soups, sauces, frozen pies etc.
E1414Acetylated distarch phosphate- Stabiliser, emulsifier- Oily foods
E1420Acetylated starch- Modified starch
E1422Acetylated distarch adipate- Thickening agent- Sauces
E1440Hydroxyl propyl starch- Modified starch
E1442Hydroxy propyl distarch phosphate- Modified starch
E1450Starch sodium octenyl succinate- Emulsifier- Modified starch
E1451Acetylated oxidised starch
E1452Starch aluminium Octenyl succinate- Anti-caking, thickening, emulsifying, and glazing roles
E1505Triethyl citrate- Stabiliser, antioxidant, glazing agent- Ester of citric acid- Stabilises
E1517Glyceryl diacetate; diacetin- Solvent for other additives
E1518Glyceryl triacetate; triacetin- Humectant, flavouring agent
E1520Propan-1,2-diol; propylene glycol- Synthetic carrier for extracts, flavours, and spices- Functions as a stabiliser and humectant- Miscellaneous foods
E1521Polyethylene glycol (PEG)- Colouring agent, emulsifier, flavouring, humectant

Food additives without E numbers

Numbers without an E prefix that are under consideration for becoming E numbers, and commonly used additives that have not yet been given numbers, are included in Table 7.

Table 7. Food additives without E numbers

**Name** **Description** **Examples of use**
Arrowroot- Natural plant starch used as a thickening agent- In glazes and jellies
Caffeine- Naturally occurring flavouring agent- Used in energy drinks- Labelling rules apply
Calciferol- [Vitamin D ](/topics/vitamin-d)- Generally extracted from yeast- Used to fortify margarine
Calcium bromate- Maturing agent and flour improver- Used in bread- Banned in the EU
Casein- Naturally present milk protein used as an emulsifier, texturiser, and a dietary supplement- Miscellaneous foods
Chlorine- Synthetically prepared bleaching agent- White flour, white bread, cakes, and puddings
Chlorine dioxide- Synthetically prepared additive, similar to chlorine- Also used as a water purifier and oxidising agent- Similar to chlorine
Corn syrup- Glucose obtained from corn or maize starch- Used as a sweetener- Miscellaneous foods
Extenders- Frequently a soya bean product, used to make meat go further- Meat products
Fructose- Naturally occuring sugar, present in fruit and honey- Acts as a sweetener- Miscellaneous foods
Gelatine- Protein extract from animal bones and tissue- Used as a stabiliser and gelling agent- Jellies, glazes, certain dessert products
Hydrolysed vegetable protein (HVP)- Produced chemically from raw protein- Flavour enhancer- Soups, gravy, and meat products
Invert sugar- Syrup of 50% glucose and 50% fructose- Humectant and sweetener- Confectionary and sweet products
[Iodine](/topics/iodine)- Found in seafood- Added to salt
Lactose- Sugar present naturally in milk- Used as a humectant and sweetener- Infant formula
Niacin / nicotinic acid- Naturally occurring B group vitamin- Added to fortify food- Breakfast cereals
Potassium bromate- Oxidising agent, improver, and bleaching agent- Manufactured synthetically- Added to flour- No longer approved in EU
Sodium chloride / salt- Naturally occurring mineral- Acts as preservative and flavour enhancer- Miscellaneous foods
Sucrose- From cane or beet sugar- Preservative and sweetener- Available as molasses, granulated caster, icing, and demerara sugar
Thiamine- Naturally occurring Vitamin B1- Generally manufactured synthetically- Added to fortify food- Breakfast cereals
Vanillin- Naturally occurring flavouring- Generally manufactured synthetically- Baked products

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