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Food additives and E numbers

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


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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.

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:

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 anaphylaxisadrenaline (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

E100

Curcumin
  • Naturally occurring orange/yellow colour
  • Extracted from the spice turmeric
  • Used in pastries, confectionery, sauces, and soups

E101

Riboflavin 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
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 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
E120 Cochineal; Carminic acid; Carmines
  • Natural red colour obtained from egg yolk and dried insects
  • Can be manufactured
  • Red colour in foods
E122 Azorubine; 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
E123 Amaranth
  • A synthetic coal tar dye, red in colour
  • Sometimes used in gravy mixes, meat patties, and blackcurrant drinks
E124 Ponceau 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
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
  • Now banned in many countries including the EU and USA
E129 Allura Red AC
  • Colouring agent
  • Used in drinks, baked goods, meat products, and sweets
E131 Patent Blue V
  • Colouring agent
  • Used in some meat products
E132 lndigotine; Indigo Carmine
  • A synthetic coal tar dye, blue in colour
  • Added to gravy mix and certain meat products
E133 Brilliant Blue FCF
  • A synthetic coal tar dye, blue in colour
  • Often mixed with E102 to make green
  • Bacon flavoured snacks
E140 Chlorophyll and chlorophyllins
  • Naturally occurring green pigment found plant leaves and stems
  • Also manufactured
  • Added to green vegetables to enhance their colour
E141 Copper 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
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
E150a Plain 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
E150b Caustic sulphite caramel
  • Colouring agent
  • With sulphite reactant, but no ammonium
  • Used in tea, whiskey, and brandy
E150c Ammonia caramel
  • Colouring agent
  • With ammonium reactant, but no sulphite
  • Used to colour soy sauce and beer
E150d Sulphite ammonia caramel
  • Colouring agent
  • With both sulphite and ammonia reactants
  • Widely used for soft drinks
E151 Brilliant Black BN; Black PN
  • A synthetic coal tar dye, black in colour
  • Used to darken fruit sauces
E153 Vegetable carbon
  • Natural black colour obtained from burnt plant material, now often manufactured
  • Added to concentrated fruit juices, preserves, and jellies
E155 Brown HT
  • A synthetic coal tar dye, brown in colour
  • Various foods
E160 a - e 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, 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
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 (red)
  • Can be used to add colour and flavour to various food products
E160d Lycopene
  • Colouring agent (red)
  • Carotenoid
  • May be used in processed foods, beverages, and ketchup
E160e Beta-apo-8'-carotenal (C30); apocarotenal
  • Colouring agent (orange/red)
  • Carotenoid
  • Sometimes used in processed cheese
E161b Lutein
  • Colouring agent (yellow/orange)
  • Carotenoid
  • Has been used as a chicken feed additive to promote yellow colouring of egg yolks
E161g Canthaxanthin
  • Colouring agent (reddish/orange)
  • Carotenoid
  • May be present in food and self-tanning products
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
  • Used in producing purple-colored beverages, confectionaries, and jams
E170 Calcium 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
E171 Titanium dioxide
  • Colouring agent
  • Use no longer permitted in the EU and in Northern Ireland as of Feb 2022
E172 Iron oxides and hydroxides
  • Naturally occurring mineral
  • Added to fortify food

  • Added to flour and breakfast cereals

E173 Aluminium
  • Colouring agent (silver/grey)
  • Surface coating (eg, for cake decoration or confectionary)
E174 Silver
  • Colouring agent
  • May be used for silver surface coating
E175 Gold
  • Colouring agent
  • May be used for gold surface coating
E180 Lithol rubine BK
  • Colouring agent (red)
  • Used for colouring cheese rind

E numbers for preservatives

Table 2. Preservatives (mainly E200s)

E number Name Description Examples of use
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
E202 Potassium sorbate
  • Salt of sorbic acid
  • Used to preserve glace cherries
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 antioxidant 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 (E210)
E213 Calcium benzoate
  • Salt of benzoic acid
  • As per benzoic acid (E210)
E214 Ethyl p-hydroxybenzoate
  • Preservative
  • Salt of benzoic acid
  • As per benzoic acid (E210)
E215 Sodium ethyl p-hydroxybenzoate
  • Preservative
  • Salt of benzoic acid
  • As per benzoic acid (E210)
E218 Methyl p-hydroxybenzoate
  • Preservative
  • Salt of benzoic acid
  • As per benzoic acid (E210)
E219 Sodium methyl p-hydroxybenzoate
  • Preservative
  • Salt of benzoic acid
  • As per benzoic acid (E210)
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
  • May be used to prevent discolouration in dried fruit
E222 Sodium hydrogen sulphite
  • 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
  • Sometimes used to preserve beer, wine, and other fermented beverages
E226 Calcium sulphite
  • Preservative
  • Banned in Australia
E227 Calcium hydrogen sulphite
  • Preservative
  • May be used in canned fruit and beer products
E228 Potassium hydrogen sulphite
  • Preservative
  • May be used in alcoholic beverages
E234 Nisin
  • Preservative
  • Cheese and dairy products
E235 Natamycin
  • Preservative
  • Cheese and sausages
E239 Hexamethylene tetramine
  • Preservative
  • Cheese and fish products
E242 Dimethyl dicarbonate
  • Preservative
  • Beverages
E243 Ethyl lauroyl arginate
  • Preservative
  • Heat‐treated meat products
E249 Potassium nitrite
  • Naturally occurring mineral used as a preservative and colour fixative
  • Used in cooked meats, sausages, and 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
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 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
E280 Propionic acid
  • Fatty acid produced by animals in the process of digestion, but generally manufactured synthetically
  • Added to baked goods
  • Functions as a preservative
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 and acidity regulator
  • Sometimes used in meat, fish, and dairy products
  • Other uses include antiseptic and insecticide
E285 Sodium tetraborate; borax
  • Preservative
  • Sodium salt of boric acid (see E284)
  • Sometimes used as caviar preservative
  • Banned in some countries including the United States
E1105 Lysozyme
  • 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
E300 Ascorbic 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 
E301 Sodium ascorbate
  • Salt of ascorbic acid
  • Added to cured meats
E302 Calcium ascorbate
  • Salt of ascorbic acid
  • Similar function to ascorbic acid (E300)
E304 Fatty acid esters of ascorbic acid
  • 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 Alpha-tocopherol
  • Synthetic products of tocopherol with similar functions (see E306)
  • Added to fats and oils
E308 Gamma-tocopherol
  • Synthetic products of tocopherol with similar functions (see E306)
  • Added to fats and oils 
E309 Delta-tocopherol
  • Synthetic products of tocopherol with similar functions (see E306)
  •  Added to fats and oils
E310 Propyl gallate
  • Synthetically prepared antioxidant
  • Added to fats and oils
  • Found in fried foods
  • May give rise to a bitter taste
E315 Erythorbic acid
  • Antioxidant
  • Processed meat and fish products
E316 Sodium erythorbate
  • Antioxidant
  • Meat products
E319 Tertiary-butyl hydroquinone (TBHQ)
  • Antioxidant
  • Fats and oils
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 (E320)
E392 Extracts of rosemary
  • Antioxidant
  • Fat-based spreads
E586 4-Hexylresorcinol
  • Antioxidant
  • Shrimps and crustaceans

E numbers for sweeteners

Table 4. Sweeteners (E400s and E900s)

E number Name Description Examples of use
E420 Sorbitol  
  • 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 
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 
E950 Acesulfame K
  •  Sweetener
  • Low-calorie sweetener used in various food and drinks
E951 Aspartame  
  • New artificial sweetener of protein origin
  • Contains phenylalanine
  • Artificial sweeteners, confectionery, ice cream, low calorie desserts, and soft drinks 
E952 Cyclamic acid and its Na and Ca salts
  • Artificial sweetener
 
E953 lsomalt  
  • Sweetener
  • High temperature stability
  • Used as a sweetener in heat-treated products eg, bakery products 
E954 Saccharin and its Na, K, and Ca salts
  • Calorie-free artificial sweetener 
  • Low calorie products, soft drinks, and confectionery 
E955 Sucralose
  •  Sweetener
  • Candy, breakfast bars, soft drinks, canned fruits
E957 Thaumatin
  • Sweetener
  • Natural plant protein
  • May be used in beverages, dairy products, or chewing gum
E959 Neohesperidine DC
  • Sweetener
  • Derived from citrus
  • Widely used in desserts, dairy products, confectionary, and beverages
E960 Steviol glycoside
  •  Sweetener
  • Widely used in carbonated soft drinks, juice, tea, desserts, dairy products, confectionary, and other products
E961 Neotame
  • Sweetener, similar to aspartame (E951)
  • Widely used (see E951)
E962 Salt of aspartame-acesulfame
  • Low-calorie sweetener
 
E964 Polyglycitol syrup
  •  Sweetener
 
E965 Maltitol
  • Naturally occurring sugar in grapes and corn
  • Confectionery, cakes, biscuits, puddings, desserts, soft drinks, convenience foods
E966 Lactitol
  • Synthetic sweetener
  • Derived from lactose
  • Replacement bulk sweetener for low-calorie foods
E967 Xylitol
  •  Sweetener
  • Widely used as sugar substitute eg, confectionary, sweet sauces, liqueurs, jams, desserts 
E968 Erythritol
  • Sweetener
  • Made from carbohydrate fermentation
 
E969 Advantame
  •  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
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
E400 Alginic acid
  • Emulsifier, stabiliser, gelling agent, and thickener extracted from brown seaweed
  • Frequently added to ice cream, instant desserts, and puddings
E401 Sodium alginate
  • Salt of alginic acid with similar functions (see E400)
  • See E400 (alginic acid)
E402 Potassium alginate
  • Salt of alginic acid with similar functions (see E400)
  • See E400 (alginic acid)
E403 Ammonium alginate
  • Salt of alginic acid with similar functions (see E400)
  • See E400 (alginic acid)
E404 Calcium alginate
  • Salt of alginic acid with similar functions (see E400)
  • See E400 (alginic acid)
E405 Propane-1,2-diol alginate; propylene glycol alginate (PGA)
  • Emulsifier, stabiliser, thickener, and gelling agent
  • Ester made from alginic acid (E400) and propylene glycol (E1520)
 
E406 Agar
  • 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 
E407 Carrageenan (Irish moss)
  • Gum naturally present in red seaweed
  • Used as an emulsifier, stabiliser, and gelling agent
  • Found in ice cream
  • Alternative to gelatin
E407a Processed eucheuma seaweed
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E410 Locust 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
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
  • Similar to E412 and in confectionery 
E414 Acacia gum; 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
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E417 Tara gum
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E418 Gellan gum
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E425 Konjac
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E426 Soybean hemicellulose
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E427 Cassia gum
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60
  • Emulsifier, stabiliser, thickener, and gelling agent
  • Prepared from sorbitol (E420)
  • Bread and baked products
E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E440a Pectin
  • Occurs naturally in fruits, roots, and stems of plants
 
  • Used as a stabiliser and gelling agent
  • Added to preserves, jellies, and mint sauce
E440b Amidated pectin
  • Chemically treated pectin used as an emulsifier and gelling agent
  • Preserves and jellies 
E442 Ammonium phosphatide
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E444 Sucrose acetate isobutyrate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E445 Glycerol esters of wood rosins
  • Emulsifier, stabiliser, thickeners, and gelling agent
 
E460 Cellulose
  • Fibrous part of plant cell walls used as a bulking agent
  • Used in high fibre bread and low-calorie products
E461 Methyl cellulose
  • Derived from cellulose with similar properties
  • Used in slimming foods
E462 Ethyl cellulose
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E463 Hydroxypropyl cellulose
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E464 Hydroxypropyl methyl cellulose
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E465 Ethyl methyl cellulose
  • Derived from cellulose with similar properties
  • Added to fruit cake and bottled sauces
E466 Carboxymethyl cellulose
  • Derived from cellulose with similar properties
  • Used in ice cream, cream products, and cheesecake mix
E468 Crosslinked sodium carboxymethyl cellulose
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E469 Enzymatically hydrolysed carboxymethyl cellulose
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E470a Sodium, potassium, and calcium salts of fatty acids
  • Synthetically manufactured emulsifiers, stabilisers, and anti-caking agents
  • Crisps and potato snacks 
E470b Magnesium salts of fatty acids
  • Emulsifiers, stabilisers, thickeners, and gelling agents
 
E471 Mono- 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 
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 esters 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
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E481 Sodium stearoyl-2-lactylate
  • Prepared synthetically from lactic acid
  • Used as a stabiliser and emulsifier
  • Potato snacks
E482 Calcium stearoyl-2-lactylate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E483 Stearyl tartrate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E491 Sorbitan monostearate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E492 Sorbitan tristearate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E493 Sorbitan monolaurate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E494 Sorbitan monooleate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E495 Sorbitan monopalmitate
  • Emulsifier, stabiliser, thickener, and gelling agent
 
E1103 Invertase
  • Emulsifier, stabiliser, thickener, and gelling agent
 

E numbers for other food additives

Table 6. Other food additives

E number Name Description Examples of use
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 
E261 Potassium 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
E262 Sodium acetate  
  • Flavouring agent, preservative, and acid
  • Sodium salt of acetic acid (E260)
  • Salt and vinegar chip flavouring, among other uses 
E263 Calcium acetate  
  • Flavouring agent, preservative, and acid
  • Calcium salt of acetic acid (E260)
 
E270 Lactic 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 
E290 Carbon 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 
E296 Malic acid
  • Flavouring agent, acidity regulator, colour stabiliser
 
E297 Fumaric acid
  • Prepared synthetically as an acid flavour
  • Baked products
E325 Sodium lactate
  • Preservative, acidity regulator, and bulking agent
 
E326 Potassium lactate
  • Preservative
  • Meat and poultry products
E327 Calcium lactate
  • Firming agent, flavouring agent, thickener, stabiliser, antioxidant
  • Used in fruit and vegetable processing
  • May be used in calcium supplements 
E330 Citric acid; lemon salt
  • Acidity regulator, preservative
  • Commonly used in canned foods, snacks, ice creams, soft drinks
E331 Sodium citrates
  • Preservatives, flavouring agents, emulsifiers
  • Sodium salt of citric acid (E330)
 
E332 Potassium citrates
  • Acidity regulators, flavouring agents
  • Potassium salt of citric acid (E330)
  • As well as food additive, may be used to treat kidney stones
E333 Calcium citrates
  • Preservatives, flavouring agents
  • Calcium salt of citric acid (E330)
  • As well as food additive, sometimes used in calcium supplements 
E334 Tartaric acid (L-(+))
  • Acidity regulator, flavouring agent, raising agent, stabiliser
  • Sugar production, confectionary, winemaking
E335 Sodium tartrates
  • Acidity regulators, stabilisers
  • Sodium salts of tartaric acid (E334)
  • Binding agent in jellies, margarine, and sausage casings
E336 Potassium tartrates
  • Acidity regulators, stabilisers

  • Potassium salts of tartaric acid (E334)

  • Potassium bitartrate = cream of tartar

 
E337 Sodium potassium tartrates  
  • Acidity regulators, stabilisers
  • Double salts of tartaric acid
 
E338 Phosphoric acid
  • Acid, flavouring
  • Soft drinks, jams
E339 Sodium phosphates
  • Acidity regulator, thickener, emulsifier
  • Sodium salt of phosphoric acid (E338)
  • Found in meat, cheese, and baked products 
E340 Potassium phosphates
  • Acidity regulator, raising agent, stabiliser
  • Potassium salt of phosphoric acid (E338)
  • As well as food additive, also used in some potassium supplements 
E341 Calcium 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 
E343 Magnesium phosphates
  • Acidity regulator, anti-caking agent, stabiliser
  • Found in salt substitutes
E350 Sodium malate
  • Acidity regulator, flavouring agent
  • Sodium salt of malic acid (E296)
 
E351 Potassium malate
  • Acidity regulator, antioxidant, flavouring agent
  • Potassium salt of malic acid (E296)
 
E352 Calcium malate
  • Acidity regulator, flavouring agent, thickening agent
  • Calcium salt of malic acid (E296)
 
E353 Metatartaric acid
  • Acidity regulator
  • Used in wine production
E354 Calcium tartrate
  • Preservative and acidity regulator
  • Calcium salt of tartaric acid (E334)
 
E355 Adipic acid
  • Acidity regulator, flavouring and raising agent
  • Naturally present in beets and sugar cane
  • Used in baking powders, fizzy drinks, and drink mixes 
E356 Sodium adipate
  • Sodium salt of adipic acid 
 
E357 Potassium adipate
  • Potassium salt of adipic acid 
 
E363 Succinic acid
  • Acidity regulator, flavouring, fragrance
 
E380 Triammonium citrate  
  • Acid regulator, buffer, emulsifier
  • Ammonium salt of citric acid
 
E385 Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA
  • Preservative, antioxidant 
  • Canned foods, soft drinks
E422 Glycerol
  • Flavour enhancer, sweetener, colouring agent, preservative
  • Widely used in baked goods and confectionary 
E423 Octenyl succinic acid modified gum arabic
  • Emulsifier
  • Chemical modification of gum arabic
  • Processed meat, cheeses, jam, snacks, chewing gum
E450 Diphosphates  
  • Acid regulators, emulsifiers
  • Salts of sodium / potassium / calcium with phosphates
  • Many different products 
E451 Triphosphates  
  • Preservatives, emulsifiers, stabilisers
  • Potassium and sodium triphosphates
  • Many different products
E452 Polyphosphates
  • Stabilisers, emulsifiers
  • Polyphosphates of potassium, calcium, ammonium, sodium
  • Many different products 
E459 Beta-cyclodextrin; betadex
  • Emulsifier, flavouring agent
  • Dry mixes (eg, for baking, soups, flavoured coffee or tea), cereal, other processed products 
E499 Stigmasterol-rich plant sterols    
E500 Sodium carbonate
  • Acidity regulator, anti-caking agent, raising agent, stabiliser
 
E501 Potassium carbonate
  • Acidity regulator, stabiliser, raising agent
  • Baking
  • Can be used in potassium supplements 
E503 Ammonium carbonate
  • Acidity regulator, stabiliser, leavening agent
  • Flat-baked goods (eg, crackers, cookies) 
E504 Magnesium 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) 
E507 Hydrochloric acid
  • Acidity regulator
  • Syrup production
E508 Potassium chloride
  • Flavouring agent, thickener
  • Sodium-free salt alternative
E509 Calcium chloride
  • Preservative, stabiliser, firming agent, anti-caking agent, acid regulator
  • Various food products, also used in some calcium supplements 
E511 Magnesium chloride
  • Stabiliser, firming agent
  • Tofu preparation from soy milk 
E512 Stannous chloride
  • Antioxidant, colour retention agent
  • Canned and bottled foods
E513 Sulphuric acid
  • Acidity regulator
  • Beer preparation and dairy products
E514 Sodium sulphate
  • Acidity regulator, anti-caking agent, stabiliser
  • Sodium salt of sulphuric acid
  • Beer, biscuits, confectionary, chewing gum
E515 Potassium sulphate
  • Acid regulator, anti-caking agent
  • Potassium salt of sulphuric acid
  • Salt substitute
  • Beer production
E516 Calcium sulphate  
  • Buffer, firming agent
  • Calcium salt of sulphuric acid
  • Soy products, tofu
E517 Ammonium sulphate
  • Acidity regulator
  • Ammonium salt of sulphuric acid
  • Used in dough, baked products 
E520 Aluminium sulphate
  • Aluminium salt of sulphuric acid
  • Beer brewing
E521 Aluminium sodium sulphate
  • Acidity regulator, bleaching agent
  • Flour, cheese, confectionary
E522 Aluminium potassium sulphate
  • Acidity regulator, raising agent
  • Baking products
E523 Aluminium ammonium sulphate
  • Acidity regulator, stabiliser
  • Baking products
E524 Sodium hydroxide
  • Acidity regulator
  • Baking, and chocolate, cocoa, fruit, and olive processing
E525 Potassium hydroxide
  • Acidity regulator, stabiliser, thickening agent
 
E526 Calcium hydroxide
  • Acidity regulator, preservative
  • Beer production
  • Pretzel glazing
  • Vegetable processing 
E527 Ammonium hydroxide
  • Acidity regulator
  • Baked goods
  • Confectionary
  • Puddings
E528 Magnesium hydroxide
  • Anti-caking agent, acidity regulator
  • Cheese, canned vegetables
E529 Calcium oxide (quicklime)
  • Acidity regulator, raising agent
 
  • Sugar production
  • Baked products
E530 Magnesium oxide
  • Anti-caking agent, acidity regulator
  • Manufacture of powdered goods (eg, milk powder)
  • Also used for relief of heartburn / reflux 
E535 Sodium ferrocyanide
  • Anti-caking agent
  • Added to table salt
E536 Potassium ferrocyanide
  • Anti-caking agent
  • In table salts
E538 Calcium ferrocyanide
  • Anti-caking agent
  • In table salts
E541 Sodium aluminium phosphate
  • Synthetically prepared raising agent
  • Self-raising flour
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 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
 
E553b Talc
  • Anti-caking agent, bulking agent, glazing agent
 
E554 Sodium aluminium silicate
  • Anti-caking agent
  • Used in salt and sugar products, egg mixes, flours, dried milk substitutes
E555 Potassium aluminium silicate
  • Anti-caking agent
 
E570 Fatty acids; stearic acid
  • Anti-caking agent, flavouring agent
  • Baked products, chewing gum, confectionary, artificial sweeteners 
E574 Gluconic acid
  • Acidity regulator
 
E575 Glucono delta-lactone (GDL); gluconolactone
  • Acidity regulator, preservative, raising agent
 
  • Tofu making
  • Baked, meat, and cheese products
E576 Sodium gluconate  
  • Stabiliser, thickener, sequestrant
  • Sodium salt of gluconic acid
 
E577 Potassium gluconate
  • Sequestrant, stabiliser, anti-caking, thickening agent
  • Potassium salt of gluconic acid
 
E578 Calcium 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) 
E579 Ferrous gluconate
  • Colouring agent, nutritional supplement
 
  • Processing black olives
  • Iron source (food fortification)
E585 Ferrous lactate
  • Acidity regulator, flavouring, colour retention agent, nutritional supplement
  • Iron source (food fortification)
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), dried products, crisps, and potato snacks 
E622 Monopotassium glutamate
  • Similar to monosodium glutamate
  • Similar to E621
E623 Calcium glutamate
  • Similar to monosodium glutamate
  • Similar to E621 
E624 Monoammonium glutamate
  • Ammonium salt of glutamic acid
 
E625 Magnesium diglutamate    
E626 Guanylic acid
  • More expensive additive
  • May be found in snacks, packet soups, and instant noodles
E627 Disodium 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
  • Flavour enhancer
  • Potassium salt of guanylic acid
 
E629 Calcium guanylate
  • Flavour enhancer
  • Calcium salt of guanylic acid
 
E630 Inosinic acid
  • Flavour enhancer
 
E631 Disodium inosinate
  • Made from sardines and meat extract
  • Similar to E627 
E632 Dipotassium inosinate
  • Flavour enhancer
 
E633 Calcium inosinate
  • Flavour enhancer
 
E634 Calcium 5'-ribonucleotides
  • Flavour enhancer 
  • Mainly used in low sodium (low salt) products
E635 Sodium-5-ribonucleotide
  • Mixture of E627 and E631
  • Added to crisps, potato snacks, and packet soups 
E640 Glycine 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 
E641 L-leucine
  • Flavouring agent
  • Amino acid
 
E650 Zinc acetate
  • Flavour enhancer
 
E900 Dimethylpolysiloxane
  • Anti-foaming agent
  • Fats and oils
E901 Beeswax, white and yellow
  • Glazing agent
 
E902 Candelilla wax
  • Glazing agent, occlusive
  • Chewing gums
  • Surface finishing agent
E903 Carnauba wax
  • Glazing agent
  • Confectionary, fruit, nuts, chocolate, chewing gum, baked goods, and coffee beans
E904 Shellac
  • Glazing agent
  • Fruit, candy coating
E905 Microcrystalline wax
  • Glazing agent
  • Fruit, candy, cheese, chewing gum
E907 Hydrogenated poly-1-decene    
E914 Oxidised polyethylene wax
  • Glazing / coating agent
  • Fruit
E920 L-cysteine
  • Amino acid
  • Bread enhancer
E927b Carbamide    
E938 Argon
  • Packaging gas
 
E939 Helium
  • Packaging gas
 
E941 Nitrogen
  • Packaging gas
 
E942 Nitrous oxide
  • Aerosol spray propellant
 
E943a Butane
  • Aerosol spray propellant
 
E943b Iso-butane
  • Aerosol spray propellant
 
E944 Propane
  • Aerosol spray propellant
 
E948 Oxygen
  • Packaging gas
 
E949 Hydrogen
  • Packaging gas
 
E999 Quillaia extract
  • Stabiliser, surfactant
 
  • Humectant in baked goods
  • Soft drink foaming agent
E1200 Polydextrose
  • Naturally occurring sugar in grapes and corn
  • Confectionery, cakes, biscuits, puddings, desserts, soft drinks, and convenience foods 
E1201 Polyvinylpyrrolidone (PVP)
  • Stabiliser, emulsifier, thickener
  • Food additive and used in wine production 
E1202 Polyvinylpolypyrrolidone (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
E1205 Basic methacrylate copolymer
  • Glazing/coating agent
 
E1206 Neutral methacrylate copolymer
  • Glazing agent
 
E1207 Anionic methacrylate copolymer
  • Glazing/coating agent
 
E1208 Polyvinylpyrrolidone-vinyl acetate copolymer    
E1209

Polyvinyl alcohol-polyethylene glycol-graft copolymer; PVA-PEG graft copolymer

  • Glazing agent, stabiliser
 
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, and baked products
E1404 Oxidised starch    
E1410 Monostarch phosphate
  • Anti-caking agent, thickener, stabiliser, emulsifier, glazing agent
 
E1412 Distarch phosphate
  • Modified starch
  • Fruit gels and cream fillings, baked goods
E1413 Phosphated distarch phosphate
  • Stabiliser while freezing / thawing
  • Soups, sauces, frozen pies etc.
E1414 Acetylated distarch phosphate
  • Stabiliser, emulsifier
  •  Oily foods
E1420 Acetylated starch
  • Modified starch
 
E1422 Acetylated distarch adipate
  • Thickening agent
  • Sauces
E1440 Hydroxyl propyl starch
  • Modified starch
 
E1442 Hydroxy propyl distarch phosphate
  • Modified starch
 
E1450 Starch sodium octenyl succinate
  • Emulsifier
  • Modified starch
 
E1451 Acetylated oxidised starch    
E1452 Starch aluminium Octenyl succinate
  • Anti-caking, thickening, emulsifying, and glazing roles
 
E1505 Triethyl citrate
  • Stabiliser, antioxidant, glazing agent
  • Ester of citric acid
  • Stabilises 
E1517 Glyceryl diacetate; diacetin
  • Solvent for other additives
 
E1518 Glyceryl triacetate; triacetin
  • Humectant, flavouring agent
 
E1520 Propan-1,2-diol; propylene glycol
  • Synthetic carrier for extracts, flavours, and spices
  • Functions as a stabiliser and humectant
  • Miscellaneous foods 
E1521 Polyethylene 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
  • 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
  • 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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