E-NUMBERED INGREDIENTS

Transcription

1 E-NUMBERED INGREDIENTS Source: Modified from Table 6 of Bender, D.A. and Bender, A.E., Bender s Dictionary of Nutrition and Food Technology, 7 th ed., 1999, Woodhead Publishing, Cambridge, and CRC Press, Boca Raton.

2 Permitted Food Additives in the European Union a E-Number Additive Status Coloring Materials: Used to Make Food More Colorful and Attractive or to Replace Color Lost in Processing Yellow and Orange Colors E-100 E-101 E-102 E-104 E-107 E-110 Red Colors E-120 E-122 E-123 E-124 E-127 E-128 E-129 Blue Colors E-131 E-132 E-133 Green Colors E-140 E-141 E-142 Cucurmin Riboflavin, riboflavin phosphate(vitamin B 2 ) Tartrazine (=FD&C Yellow No.6) Quinoline yellow Yellow 2G Sunset yellow FCF or orange yellow S ( =FD&C Yellow No.6) Cochineal or carminic acid Carmoisine or azori\ubine Amaranth Ponceau 4R or cochineal red A Erythrosine BS ( =FD&C Red No.3) Red 2G Allura red ( =FD&C Red No.40) Paten blue V Indigo carmine or indigotine (= FD&C Blue No.2) Brilliant blue FCF (=FD&C Blue No.1) (I) Chlorophylls, the natural green color of leaves, (ii) Chlorphyllins Copper compleses of (i) chlorophylls, (ii) chlorophyllings Green S or acid brilliant green BS Brown and Black Colors E-150a Plain caramel (made from sugar in the kitchen) E-150b Caustic sulfite caramel E-150c Ammonia caramel

3 E-Number Additive Status Brown and Black Colors (continued) E-150d E-151 E-153 E-154 E-155 Sulfite ammonia caramel Black PN or brilliant black BN Carbon black or vegetable carbon (charcoal) Brown FK Brown HT (Chocolate brown HT) Derivatives of Carotene E160(a) (i) Mixed carotenes, (ii)β-carotene E160(b) Annatto, bixin, norbixin E160(c) Paprika extract, capsanthin or capsorubin E160(d) Lycopene E-160(e) β-apo-8 -carotenal (Vitamin A active) E-160(f) Ethyl ether of β-apo-8 -carotenoic acid Other Plant Colors E161(a) E161(b) E161(c) E161(d) E-161(e) E-161(f) E-161(g) E-162 E-163 Flavoxanthin Lutein Cryptoxanthin Rubixanthin Violaxanthin Rhodoxanthin Canthaxanthin Beetroot red or betanin Anthocyanins (the pigments of many plants) Inorganic Compounds Used as Colors E-170 (i) Calcium carbonate (chalk), (ii) calcium hydrogen carbonate E-171 Titanium dioxide E-172 Iron oxides and hydroxides E-173 Aluminium E-174 Silver E-175 Gold E180 Pigment rubine or lithol rubine BK

4 E-Number Additive Status Perservatives: Protect Foods Against Microbes that Cause Spoilage and Food Poisoning; Compounds Increase the Safe Storage Life of Foods Sorbic Acid and Its Salts E-200 E-201 E-202 E-203 Sorbic acid Sodium sorbate Potassium sorbate Calcium sorbate Benzoic Acid and Its Salts E-210 Benzoic acid (occurs naturally in many fruits) E-211 Sodium benzoate E-212 Potassium benzoate E-213 Calcium benzoate E-214 Ethyl p-hydroxybenzoate E-215 Ethyl p-hydroxybenzoate, sodium salt E-216 Propyl p-hydroxybenzoate E-217 Propyl p-hydroxybenzoate, sodium salt E-218 Methyl p-hydroxybenzoate E-219 Methyl p-hydroxybenzoate, sodium salt Sulfur Dioxide and Its Salts E-220 E-221 E-222 E-223 E-224 E-225 E-226 E-227 E-228 Sulfur dioxide (also used to prevent browning of raw peeles potatoes) Sodium sulfite Sodium sulfite Sodium hydrogen sulfite Sodium metabisulfite Potassium metabisulfite Calcium sulfite Calcium hydrogen sulfite Potassium hydrogen sulfite Biphenyl and Its Derivatives E-230 Biphenyl or diphenyl (for surface treatment of citrus fruits) E-231 Orthophenylphenol (2-Hydroxybiphenyl) (for surface treatment of citrus fruits) E-232 Sodium orthophenylphenol (sodium biphenyl-2-yl oxide)

5 E-Number Additive Status Other Preservatives E-233 E-234 E-235 E-239 E-242 E-912 E-914 Pickling Salts E-249 E-250 E-251 E (Thiazol-4-yl) benzimidazole (thiobendazole) (for surface treatment of citrus fruits and bananas) Nisin Natamycin (NATA) (for surface treatment of chesses and dried cured sausages) Hexamethylene tetramine (hexamine) Dimethyl dicarbonate Montan acid esters (for surface treatment of citrus fruits) Oxidized polyethylene wax (for surface treatment of citrus fruits) Potassium nitrite Sodium nitrite Sodium nitrate Potassium nitrate (saltpetree) b b b b Acids and Their Salts: Used as Flavorings and as Buffers to control the Acidity of Foods, in Addition to Their Antimicrobial Properties E-260 E-261 E-262 E-263 E-270 E-280 E=281 E-282 E-283 E-284 E-285 E-290 E-296 E-297 Acetic acid Potassium acetate (i) Sodium acetate, (ii) sodium hydrogen acetate (sodium diacetate) Calcium acetate Lactic acid Propionic acid Sodium propionate Calcium propionate Potassium propionate Boric acid (as preservative in caviar) Sodium tetraborate (borax) (as preservative in caviar) Carbon dioxide Malic acid Fumaric acid

6 E-Number Additive Status Anitioxidants: Used to Prevent Fatty Foods Going Rancid, and to Protect Fat-Soluble Vitamins (A,D,E, and K) Against the Damaging Effects of Oxidation Vitamin C and Derivatives E-300 E-301 E-302 E-304 E-315 E=316 Vitamin E E-306 E-307 E-308 E-309 L-Ascorbic acid (VitaminC) Sodium-L-ascorbate Calcium-L-ascorbate (i) Ascorbyl palmitate, (ii) ascorbyl stearate Erythorbic acid (iso-ascorbic acid) Sodium erythorbate (sodium iso-ascrbate) Natural extracts rich in tocopherols Sysnthetic α tocopherol Sysnthetic β tocopherol Sysnthetic γ-tocopherol Other Antioxidants E-310 Propyl gallate E-311 Octyl gallate E-312 Dodecyl gallate E-320 Butylated hydroxyanisole (BHA) E-321 Butylated hydroxytoluene (BHT) E-322 Lecithins More Acids and Their Salts: Used as Flavorings and as Buffers to Control the Acidity of Foods, in Addition to Other Special Uses Salts of Lactic Acid (E-270) E-325 Sodium lactate E-326 Potassium lactate E-327 Calcium lactate E-585 Ferrous lactate Citric Acid and Its Salts and Esters E-330 E-331 Citric acid (formed in the body, and present in many fruits) (i) Monosodium citrate, (ii) disodium citrate, (iii) trisodium citrate

7 E-Number Additive Status Citric Acid and Its Salts and Esters (continued) E-332 E-333 E-1505 Tartaric Acid and Its Salts E-334 E-335 E-336 E-337 Phosphoric Acid and Its Salts E-338 E-339 E-340 E-341 E-450 E-451 (i) Monopotassium citrate, (ii) dipostassium citrate, (iii) tripotassium citrate (i) Monocalcium citrate, (ii) dicalcium citrate, (iii) tricalcium citrate Triethyl citrate L(+) Tartaric acid (tartaric acid occurs naturally; as well as their properties as acids, tartrates are often used as sequestrants and emulsifying agents) (i) Monosodium tartrate, (ii) disodium tartrate (i) Monopotassium tartrate (cream of tartar), (ii) dipotassium tartrate Sodium potassium tartrate Phosphoric acid (i) Monosodium phosphate, (ii) disodium phosphate, (iii) trisodium phosphate (i) Monopotassium hopsphate, (ii) dipotassium phosphate, (iii) tripotassium phosphate (i) Monocalcium phosphate, (ii) dicalcium phosphate, (iii) tricalcium phosphate Diphosphate: (i) disodium Diphosphate, (ii) trisodium Diphosphate, (iii) tetrasodium Diphosphate, (iv) dipotassium Diphosphate, (v) tetrapotassium Diphosphate, (vi) dicalcium Diphosphate, (vii) calcium Dihydrogen diphosphate Triphosphates: (i) pentasodium triphosphate, (ii) pentapotassium triphosphate

8 E-Number Additive Status Citric Acid and Its Salts and Esters (continued) E-332 E-333 E-1505 Tartaric Acid and Its Salts E-334 E-335 E-336 E-337 Phosphoric Acid and Its Salts E-338 E-339 E-340 E-341 E-450 E-451 (i) Monopotassium citrate, (ii) dipostassium citrate, (iii) tripotassium citrate (i) Monocalcium citrate, (ii) dicalcium citrate, (iii) tricalcium citrate Triethyl citrate L(+) Tartaric acid (tartaric acid occurs naturally; as well as their properties as acids, tartrates are often used as sequestrants and emulsifying agents) (i) Monosodium tartrate, (ii) disodium tartrate (i) Monopotassium tartrate (cream of tartar), (ii) dipotassium tartrate Sodium potassium tartrate Phosphoric acid (i) Monosodium phosphate, (ii) disodium phosphate, (iii) trisodium phosphate (i) Monopotassium hopsphate, (ii) dipotassium phosphate, (iii) tripotassium phosphate (i) Monocalcium phosphate, (ii) dicalcium phosphate, (iii) tricalcium phosphate Diphosphate: (i) disodium Diphosphate, (ii) trisodium Diphosphate, (iii) tetrasodium Diphosphate, (iv) dipotassium Diphosphate, (v) tetrapotassium Diphosphate, (vi) dicalcium Diphosphate, (vii) calcium Dihydrogen diphosphate Triphosphates: (i) pentasodium triphosphate, (ii) pentapotassium triphosphate

9 E-Number Additive Status Phosphoric Acid and Its Salts (continued) E-452 E-540 E-541 E-542 E-544 E-545 Polyphosphates: (i) sodium Polyphosphate, (ii) potassium Polyphosphate, (iii) sodium calcium Polyphosphate, (iv) calcium Polyphosphate Dicalcium diphosphate Sodium aluminum phosphate, acidic Edible bone phosphates (bone meal, used as anticaking agent) Calcium polyphosphates (used as anticaking agent) Ammonium polyphosphates(used as anticaking agent) Salts of Malic Acid (E-296) E-350 Sodium malate E-351 Potassium malate E-352 Calcium malate Other Acids and Their Salts E-353 E-354 E-355 E-356 E-357 E-363 E-370 E-375 E-380 E-381 E-385 Metatartaric acid Calcium tartrate Adipic acid Sodium adipate Potassium adipate Succinic acid 1,4-Heptonolactone Nicotinic acid Triammonium citrate Ammonium ferric citrate Calcium disodium EDTA Emulsifiers and Stabilizers: Used to Enable Oils and Fats to Mix with Water, to Give a Smooth and Creamy Texture to food, and Slow the Staling of Baked Goods; Also Used to make Jellies Alginates E-400 E-401 E-402 Alginic acid (derived form seaweed) Sodium alginate Postassium alginate

10 E-Number Additive Status Alginates (continued) E-403 E-404 E-405 Ammonium alginate Calcium alginate Propane-1,2-diol alginate Other Plant Gums E-406 Agar (derived from seaweed) E-407 Carrageenan (derived from the seaweed Irish moss) E-410 Locust bean gum (carob gum) E-412 Guar gum E-413 Tragacanth E-414 Gum acacia (gum Arabic) E-415 Xanthan gum E-416 Karaya gum E-417 Tara gums E-418 Gellan gums Fatty Acid Derivatives E-430 E-431 E-432 E-433 E-434 E-435 E-436 Polyoxyethylene (8) stearate Polyoxyethylene (40) stearate Polyoxyethylene (20) sorbitan monolaurate (Polysorbate 20) Polyoxyethylene (20) sorbitan monooleate (Pollysorbate 80) Polyoxyethlene(20) sorbitan monopalmitate (Polysorbate 40) Polyoxyethylene(20) sorbitan monostearate (Plysorbate 60) Polyoxyethlene (20) sorbitan tristearate (polysorbate 65) Pectin and Derivatives E-440 (i) Pectin, (ii) amidated pectin (pectin occurs in many fruits, and is often added to jam to help it set) Other Compounds E-322 E-442 E-444 E-445 Lecithins Ammonium phosphatides Sucrose acetate isobutyrate Glycerol esters of wood rosins

11 E-Number Additive Status Cellulose and Derivatives E-460 E-461 E-463 E-464 E-465 E-466 (i) Microcrystalline cellulose, (ii) powdered cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropylmethyl cellulose Ethylmethyl cellulose Carboxymethylcellulose, sodium carboxymethylcelluslose Salths or Esters of Fatty Acids E-470a E470b E-471 E-472a E-472b E-472c E-472d E-472e E-472f E473 E-474 E-475 E-476 E-477 E-478 E-479b E-481 Sodium, potassium, and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and digylcerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Ducroglycerides Polyglycerol esters of fatty acids Polyglycerl esters of polycondensed esters of castor oil (polyglycerol polyricinoleate) Propane-1,2-diol esters of fatty acids Lactylated fatty acid esters of glycerol and propane-1,2-diol Thermally oxidized soybean oil interacted with mono- and diglycerides of fatty acids Sodium stearoyl-2-lactylate

12 E-Number Additive Status Salts or Esters of Fatty Acids (continued) E-482 E-483 E-491 E-492 E-493 E-494 E-495 E-1518 Calcium stearoyl-2-lactylate Stearyl tartrate Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Glyceryl triacetate (triacetin) Acids and Salts Used for Special Purposes: Buffers, Emulsifying Salts, Sequestrants, Stabilizers, Raising Agents, and Anticaking Agents Carbonates E-500 E-501 E-503 E-504 (i) Sodium carbonate, (ii) sodium bicarbonate (sodium hydrogen carbonate), (iii) sodium sesquicarbonate (i) Potassium carbonate, (ii) potassium bicarbonate (potassium hydrogen carbonate) (i) ammonium carbonate, (ii) ammonium hydrogen carbonate (i) Magnesium carbonate, (ii) magnesium hydrogen carbonate (magnesium hydroxide carbonate) Hydrochloric Acid and Its salts E-507 Hydrochloric acid (ordinary salt is sodium chloride) E-508 Potassium chloride (sometimes used as a replacement for ordinary salt) E-509 Calcium chloride E-510 Ammonium chloride E-511 Magnesium chloride E-512 Stannous chloride Sulfuric Acid and Its Salts E-513 E-514 E-515 Sulfuric acid (i) sodium sulfate, (ii) sodium hydrogen sulfate (i) Potassium sulfate, (ii) potassium hydrogen sulfate

13 E-Number Additive Status Sulfuric Acid and Its Salts (continued) E-516 E-517 E-518 E-520 E-521 E-522 E-523 Calcium sulfate Ammonium sulfate Magnesium sulfate Aluminium sulfate Aluminium sodium sulfate Aluminium potassium sulfate Aluminium ammonium sulfate Alkalis: Used as Bases to Neutralize Acids in Foods E-524 Sodium hydroxide E-525 Potassium hydroxide E-526 Calcium hydroxide E-527 Ammonium hydroxide E-528 Magnesium hydroxide E-529 Calcium oxide E-530 Magnesium oxide Other Salts E-535 E-536 E-538 E-540 E-541 Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Dicalcium diphosphate Sodium aluminium phosphate, acidic Compounds Used as Anticaking Agents, and for Other Uses E-542 Edible bone phosphate (bone meal) E-544 Calcium polyphosphates E-545 Ammonium Polyphosphates Silicon Salts E-551 E-552 E-553a E-553b E-554 E-555 E-556 Silicone dioxide (silica, sand) Calcium silicate (i) Magnesium silicate, (ii) magnesium trisilicate Talc Sodium aluminum silicate Potassium aluminium silicate Calcium aluminium silicate

14 E-Number Additive Status Other Compounds E-558 E-559 E-570 E-572 E-574 E-575 E-576 E-577 E-578 E-579 E-585 Bentonite Kaolin (aluminium silicate) Fatty acids Magnesium stearate Gluconic acid Glucono-δ-lactone Sodium gluconate Potassium gluconate Calcium gluconate Ferrous gluconate Ferrous lactate Compounds Used as Flavor Enhancers E-620 L-Glutamic acid (a natural amino acid) E-621 Monosodium glutamate (MSG) E-622 Monopotassium glutamate E-623 Calcium diglutamate E-624 Monoammonium glutamate E-625 Magnesium diglutamate E-626 Guanylic acid E-627 Disodium guanylate E-628 Dipotassium guanylate E-629 Calcium guanylate E-630 Inosinic acid E-631 Disodium inosinate E-632 Dipotassim inosinate E-633 Calcium inosinate E-634 Calcium 5'-ribonucleotides E-635 Disodium 5-ribonucleotides E-636 Maltol E-637 Ethyl maltol E-640 Glycine and its sodium salt (a natural amino acid) E-900 Dimethylpolysiloxane

15 E-Number Additive Status Compound Used as Glazing Agents E-901 E-902 E-903 E-904 E-912 E-914 Beeswax Candelilla wax Carnauba wax Shellac Montan acid esters Oxidized polyethylene wax Compoounds Used to Treat Flour E-920 L-Cysteine hydrochloride (a natural amino acid) E-924 Potassium bromate E-925 Chlorine E-926 Chlorine dioxide E-927 Azodicarbamide Propellant Gases E-938 E-939 E-941 E-942 E-948 Argon Helium Nitrogen Nitrous oxide Oxygen Sweeteners and Sugar Alcohols E-420 (i) Sorbitol, (ii) sorbitol syrup E-421 Mannitol E-422 Glycerol E-927a Azodicarbonamide E-927b Carbamide E-950 Acesulfame K E-951 Aspartame E-952 Cyclamic acid and its sodium and calcium salts E-953 Isomalt E-954 Saccharice and its sodium, potassium, and calcium salts E-957 Thaumatin E-959 Neohesperidin didihydrochalcone E-965 (i) Maltitol, (ii) maltitol syrup E-966 Lactitol

16 E-Number Additive Status Sweeteners and Sugar Alcohols (continued) E-967 Xylitol Miscellaneous Compounds E-999 E-1105 E-200 E-1201 E-1202 E-1505 E-1518 Quillaia extract Lysozyme Polydextrose Polyvinyl pyrrolidone Polyvinyl polypyrrolidone Triethyl citrate Glyceryl triacetate (triacetin) Modified Starches E-1404 E-1410 E-1412 E-1413 E-1414 E-1420 E-1422 E-1440 E-1442 E-1450 Oxidized starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetlated starch Acetylated starch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octanoyl succinate Note: Those without the prefix E are permitted in U.K. But not throughout the E.U. a The status of ingredients given here is for the pure form. Many of the ingredients are standardized with other food ingredients, status of which may be doubtful, making the listed ingredient doubtful. Ask the supplier for a full disclosure of the composition. b Due to their effect on health, some Islamic scholars consider these preservatives as doubtful.