KNOW WHAT YOU EAT

KNOW WHAT YOU EAT
Food additives and E-numbers

Umm, better give this fresh fruit. Don’t bring all rotten. In the market you cannot get fresh. All three hundred years old. Anything fresh, that is full of vitamin. Grow fresh, take fresh. In India there is no system to purchase three-hundred-years-old bread and eat. It must be freshly made. (Srila Prabhupada Room conversation, August 3, 1976, New Mayapur, French farm)

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

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.

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E-Numbers for 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 lacto-flavin (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

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E-Numbers for 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

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E-Numbers for 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

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E-Numbers for 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.	• Used in confectionery and desserts • Acts as a sweetener, emulsifier, anti-caking agent, and thickener.
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

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E-Numbers for 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	–

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E-Numbers for 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. 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  •  Potas-sium 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

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 • 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	• 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

–

Food additives made from insects

Ingredients derived from a bioengineered source

• Novel food,
• High Protein – (from insects)
• Cricket Flour,
• Acheta domesticus – (House cricket)
• Migratory locust –  (Locusta migratoria)
• Tenebrio molitor – (mealworms)
• Alphitobius diaperinus – (lesser mealworm, grain mould beetle)
• Carmine (cochineal) – (beetle)
• Cochineal extract “E120” – (beetle)
• E 904 – (Lacca, Gum paint scale insect)
• E 120 – (red Carmin, crashed beetle bug)

Carmine also called cochineal – it is used in popular food color, used in yogurt, candy, gelatin, meat, and beverages including fruit juices. The pigment is produced from carminic acid, which is extracted from some scale insects such as beetles.

EUROPE – The European Union has granted Novel Food authorizations to house crickets (Acheta domesticus) and yellow mealworms (Tenebrio molitor) following a three-year evaluation process that deemed them safe for human consumption.

The two insect species have been approved as high protein food ingredients across a broad range of European Food and Beverage (F&B) platforms, including multigrain bread rolls, dried pasta products, “beer-like” alcoholic beverages and chocolate confectionery.

***

–

ACCEPTABLE AND NON-ACCEPTABLE FOOD INGREDIENTS

Ingredients	Function	Status
acacia gum	emulsifier, stabilizer	acceptable
acesulfame-K (acesulfame-potassium)	artificial sweetener	not acceptable
acetic acid	acidulant, flavoring agent	acceptable
acetylated esters of mono- and diglycerides	emulsifier	not acceptable
Advantame	artificial sweetener	not acceptable
aerosol sprays with chlorofluorocarbon	propellant	not acceptable
alfalfa  (leaf, stems, seeds, and derivatives listed separately)	–	acceptable if organic or verified non-GE
alfalfa meal	–	acceptable if organic or verified non-GE
algal flour	vegan protein source	not acceptable
algal oil	vegan source of omega fatty acids and nutrients	acceptable if non-GE/biotech and not produced through solvent/hexane extraction
algin	thickener, stabilizer	acceptable
allulose	sweetener, flavor enhancer	not acceptable
alpha tocopherol	antioxidant	acceptable
alpha tocopherol acetate	antioxidant	acceptable
ammonium bicarbonate	leavening agent	acceptable
ammonium chloride	dough conditioner	not acceptable
ammonium phosphate & ammonium polyphosphate	leavening agent, dough strengthener	not acceptable
annatto	coloring agent	acceptable
Apples, Arctic GE	–	not acceptable
Arabic gum	emulsifier, stabilizer	acceptable
artificial colors (red #3, red #40, yellow #5, yellow #6, blue #1, blue #2, green #3)	coloring agent	not acceptable
artificial flavors	flavoring agent	not acceptable
ascorbates	antioxidant	acceptable
ascorbic acid	antioxidant	acceptable
ascorbyl palmitate	antioxidant	acceptable
aspartame	artificial sweetener	not acceptable
astaxanthin (artificial)	coloring agent	not acceptable
astaxanthin (natural) 1	coloring agent	acceptable
autolyzed yeast extract 2	flavor enhancer	acceptable
azodicarbonamide	dough conditioner	not acceptable
baking powder	leavening agent	acceptable
benzoates	preservative	not acceptable
benzophenone	artificial flavoring	not acceptable
benzoyl peroxide	bleaching agent for flour	not acceptable
beta-carotene	antioxidant, coloring agent	acceptable
BHA (butylated hydroxyanisole)	antioxidant	not acceptable
BHT (butylated hydroxytoluene)	antioxidant	not acceptable
bleached flour	artificially aged flour	not acceptable
bromated flour	artificially aged and treated flour	not acceptable
brominated vegetable oil (BVO)	flavor carrier	not acceptable
BST (bovine somatotropin)	genetically engineered growth hormone used to increase milk production in cows	not acceptable
butane glycol	humectant, flavor solvent	not acceptable
butylene glycol	humectant, flavor solvent	not acceptable
calcium bromate	dough conditioner, maturing/bleaching agent	not acceptable
calcium carbonate	alkali	acceptable
calcium caseinate	texturizer	acceptable
calcium chloride	firming agent	acceptable
calcium citrate	alkali	acceptable
calcium disodium EDTA	antioxidant, sequestrant, preservative	not acceptable
calcium lactate	stabilizer, texturizer, buffering agent	acceptable
calcium peroxide	dough conditioner, bleaching agent	not acceptable
calcium phosphate	dough conditioner, firming agent	acceptable
calcium propionate	preservative, antimycotic agent	not acceptable
calcium saccharin	artificial sweetener	not acceptable
calcium sorbate	preservative	not acceptable
calcium stearoyl-2-lactylate	dough conditioner, emulsifier	not acceptable
calcium sulfate	firming agent, dough conditioner	acceptable
canola oil	–	acceptable if organic or verified non-GE
canthaxanthin	coloring agent	not acceptable
caprocaprylobehenin	fat substitute	not acceptable
caramel color	brown coloring agent	not acceptable unless organic
carmine (cochineal)	coloring agent, derived from insect	not acceptable
carnauba wax	anti-caking agent, excipient, glazing and polishing agent	acceptable
carob bean gum	thickener, stabilizer, emulsifier	acceptable
carotene	coloring agent	acceptable
carrageenan	thickener, stabilizer	not acceptable, with rare exceptions
casein (milk protein)	texturizer, emulsifier	acceptable
celery powder	natural antioxidant for curing meat, flavoring	acceptable
cellulose	stabilizer, thickener	acceptable
chlorine	disinfectant, bleaching agent in household products	acceptable
citric acid	acidulant, antioxidant	acceptable
cochineal (carmine)	coloring agent, derived from insect	not acceptable
confectioners’ sugar	sweetener	acceptable if organic or verified non-GE
corn (including dextrin and all other derivatives listed separately)	–	acceptable if organic or verified non-GE
corn flour	–	acceptable if organic or verified non-GE
corn meal	–	acceptable if organic or verified non-GE
corn starch	thickener	acceptable if organic or verified non-GE
corn syrup	sweetener, thickener	acceptable if organic or verified non-GE
cottonseed oil	–	not acceptable
cream of tartar	leavener, acidulant, thickening agent	acceptable
cyclamates	artificial sweetener	not acceptable
cysteine (l-cysteine)	additive for bread	not acceptable
DATEM (Diacetyl tartaric and fatty acid esters of mono- and diglycerides)	emulsifier	not acceptable
dextrin	thickener and adhesive	acceptable if organic or verified non-GE
dextrose	sweetener	acceptable
diacetyl	artificial butter flavoring	not acceptable
di-calcium phosphate	dough conditioner, calcium source	acceptable
diglycerides	emulsifier	acceptable if organic or verified non-GE
dimethicone	anti-foaming agent	not acceptable
dimethylpolysiloxane	anti-foaming agent	not acceptable
dioctyl sodium sulfosuccinate (DSS)	emulsifier, stabilizer	not acceptable
dipotassium phosphate	emulsifier, buffer	acceptable
disodium calcium EDTA	antioxidant, sequestrant	not acceptable
disodium dihydrogen EDTA	antioxidant, sequestrant	not acceptable
disodium guanylate	flavor enhancer	not acceptable
disodium inosinate	flavor enhancer	not acceptable
disodium phosphate	protein stabilizer, buffer, emulsifier	acceptable
EDTA	antioxidant, sequestrant	not acceptable
egg albumin	whipping agent, emulsifier	acceptable
Equal	artificial sweetener	not acceptable
erythorbic acid	antioxidant	acceptable
erythritol (sugar alcohol) 3	sweetener	acceptable, with exceptions
ethoxyquin	pesticide, often used as a preservative in livestock/animal feed	not acceptable
ethyl acrylate	artificial flavoring	not acceptable
ethyl vanillin	flavoring agent	not acceptable
ethylene oxide	fumigant, disinfecting agent	not acceptable
EverSweet	trade name for genetically engineered sweetener	not acceptable
ferrous gluconate	colorant for ripe olives	acceptable
food starch	thickening agent, stabilizer, emulsifier	acceptable if organic or verified non-GE
Fructooligosaccharides (FOS)	prebiotic, added fiber, sweetener, flavor enhancer	acceptable only as prebiotic function in foods
fructose	sweetener	acceptable if organic or verified non-GE
gelatin	gelling agent, animal based	acceptable
gellan gum	thickener, stabilizer, emulsifier	acceptable
glucono delta-lactone	acidulant, leavening agent	acceptable
glycerin	humectant, flavor and color solvent	acceptable, preference for vegetable source certified organic or non-GE
GMP (disodium guanylate)	flavor enhancer	not acceptable
guar gum	thickener, stabilizer	acceptable
hepta-esters of sucrose	fat substitute	not acceptable
hexa-esters of sucrose	fat substitute	not acceptable
high fructose corn syrup	sweetener	not acceptable
hydrogenated oil	liquid oils chemically treated to become solid fats: used to prolong shelf life, provide texture	not acceptable
hydrolyzed vegetable protein	flavor enhancer	acceptable
IMP (disodium inosinate)	flavor enhancer	not acceptable
invert sugar	sweetener	acceptable
Irish moss (chondrus crispus; carrageen)	thickener, stabilizer, nutritional fortifier	acceptable
irradiated foods	sterilized by high energy radiation	not acceptable
isolated soy protein	nutrient, filler, binder	acceptable
isomaltulose	sweetener	acceptable if organic or verified non-GE
karaya gum	emulsifier, stabilizer	acceptable
lactic acid	acidulant	acceptable
lactose (milk sugar)	humectant, sweetener	acceptable
lactylated esters of mono- and diglycerides	emulsifier	not acceptable
lecithin	emulsifier	acceptable if organic or verified non-GE
levulose (also known as fructose)	sweetener	acceptable if organic or verified non-GE
locust bean gum	thickener, stabilizer	acceptable
magnesium carbonate	alkali, anti-caking agent	acceptable
magnesium chloride	firming agent, color retention agent	acceptable
magnesium stearate	lubricant, binder, anti-caking	acceptable
malic acid	buffering agent, flavoring additive	acceptable
malt extract	flavoring agent, texturizer in meat	acceptable if organic or verified non-GE
malt syrup	sweetener	acceptable if organic or verified non-GE
maltitol (sugar alcohol) 3	sweetener	acceptable, with exceptions
maltodextrin	texturizer, flavor enhancer	acceptable if organic or verified non-GE
maltose	sweetener	acceptable
mannitol (sugar alcohol) 3	sweetener, texturizer	acceptable, with exceptions
methyl cellulose	emulsifier, thickener, gelling agent, anti-caking agent	acceptable, but less processed forms are preferred
methyl eugenol	artificial flavoring	not acceptable
methyl silicon	antifoaming, antisplattering agent	not acceptable
methylparaben	preservative	not acceptable
microcrystalline cellulose	filler, binder, stabilizer, anti-caking agent	not acceptable
microparticularized whey protein	fat substitute	not acceptable
miso	seasoning, flavor enhancer	acceptable if organic or verified non-GE
modified food starch	thickener, stabilizer	acceptable if organic or verified non-GE
Monk fruit (Luo han guo)	sweetener	acceptable
mono and di-glycerides	emulsifier	acceptable if organic or verified non-GE
mono-calcium phosphate	leavening agent	acceptable
monosodium glutamate (MSG) 2	flavor enhancer	acceptable if organic or verified non-GE
myrcene	artificial flavoring	not acceptable
natamycin	mold inhibitor	not acceptable, except for use on the outside of inedible cheese rinds
neotame	artificial sweetener	not acceptable
nisin	preservative	not acceptable
nitrates/nitrites 4	antioxidant for curing meat and color retention, flavor	not acceptable when a synthetic additive
NutraSweet	artificial sweetener	not acceptable
oleoresin paprika	seasoning, colorant	acceptable
Olestra	fat substitute	not acceptable
palm fruit oil	emulsifier, fat	acceptable
palm kernel oil	emulsifier, fat	acceptable
papain	tenderizer	acceptable if organic or verified non-GE
papaya (whole or derivatives listed separately such as papain)	–	acceptable if organic or verified non-GE
parabens (methyl, propyl, butyl, etc.)	preservative	not acceptable
partially hydrogenated oil (source of trans fats)	liquid oils chemically treated to become solid fats: used to prolong shelf life, provide texture	not acceptable
pectin	gelling agent, stabilizer, thickener	acceptable
phosphoric acid	acidulant	acceptable
polydextrose	artificial sweetener	not acceptable
polylysine	antimicrobial	not acceptable
polysorbates (60, 80, etc.)	emulsifier	not acceptable
potassium acid tartrate	leavening agent, acidulant	acceptable
potassium benzoate	preservative	not acceptable
potassium bicarbonate	leavening agent, alkali	acceptable
potassium bisulfite (see also potassium metabisulfite & sulfites)	preservative	not acceptable in food, acceptable in non-organic wine and hard cider
potassium bromate	dough conditioner, flour maturing agent	not acceptable
potassium chloride	salt substitute	acceptable
potassium citrate	pH buffer, emulsifier, antioxidant, stabilizer	acceptable
potassium gluconate	buffering agent	acceptable
potassium metabisulfite (see also potassium bisulfite & sulfites)	preservative	not acceptable in food, acceptable in non-organic wine and hard cider
potassium sorbate	preservative	not acceptable
potato, White Russet (including derivatives listed separately)	–	acceptable if organic or verified non-GE
propionates	preservative	not acceptable
propyl gallate	antioxidant	not acceptable
propylene glycol	humectant, flavor solvent	not acceptable
propylparaben	preservative	not acceptable
protein isolate	processed protein source	acceptable if organic or verified non-GE
pulegone	artificial flavoring	not acceptable
pyridine	artificial flavoring	not acceptable
quinine	alkaloid in tonic water (and other acceptable FDA uses)	acceptable
rBGH (recombinant Bovine Growth Hormone)	genetically engineered growth hormone used to increase milk production in cows	not acceptable
Reb D 5	genetically engineered artificial sweetener	not acceptable
Reb M 5	genetically engineered artificial sweetener	not acceptable
saccharin	artificial sweetener	not acceptable
shoyu	liquid seasoning, similar to soy sauce	acceptable if organic or verified non-GE
silicon dioxide	anti-caking agent	not acceptable
Simplesse	fat substitute	not acceptable
smoke flavoring (natural)	flavoring agent	acceptable
sodium acid pyrophosphate	leavening agent, buffer	acceptable
sodium alginate	thickener, stabilizer, emulsifier	acceptable
sodium aluminum phosphate	leavening agent	not acceptable
sodium aluminum sulfate	leavening agent	not acceptable
sodium ascorbate	antioxidant	acceptable
sodium benzoates	preservative	not acceptable
sodium bicarbonate	leavening agent, buffering agent	acceptable
sodium bisulfite	preservative, antioxidant, color retention agent	not acceptable
sodium carbonate (soda ash)	acidity regulator, anti-caking agent	acceptable
Sodium Carboxymethyl Cellulose	stabilizer, thickener, emulsifier, and water retention agent	acceptable, but less processed forms are preferred
sodium caseinate (milk protein)	texturizer, emulsifier	acceptable
sodium citrate	buffering agent, emulsifier	acceptable
sodium diacetate	preservative	not acceptable
sodium erythorbate	antioxidant	acceptable
sodium ferrocyanide	anticaking agent in salt and salt-based seasonings	not acceptable
sodium glutamate	flavor enhancer (see MSG)	not acceptable
sodium hydroxide	alkali	acceptable
sodium metabisulfite	preservative, antioxidant, color retention agent	not acceptable
sodium nitrate/nitrite	antioxidant, flavor, color retention agent	not acceptable
sodium phosphate	buffering agent, emulsifier, protein stabilizer	acceptable
sodium propionate	preservative, antimycotic agent	not acceptable
sodium pyrophosphate	emulsifier, texturizer, sequestrant	acceptable
sodium stearoyl-2-lactylate	dough conditioner, emulsifier, whipping agent	not acceptable
sodium sulfite	preservative, antioxidant	not acceptable
sodium tripolyphosphate 6	binding agent	not acceptable
solvent extracted oils (as stand-alone ingredient)	cooking oils	not acceptable
sorbic acid	preservative, antimycotic agent	not acceptable
Sorbitan monostearate	Emulsifying, dispersing, or wetting agent; improves activity of instant dry yeast	Acceptable
sorbitol (sugar alcohol) 3	sweetener	acceptable if organic or verified non-GE
soy drinks	–	acceptable if organic or verified non-GE
soy protein isolates	concentrated protein source	acceptable if organic or verified non-GE
soy sauce	liquid seasoning	acceptable if organic or verified non-GE
stevia (rebiana)	sweetener	acceptable
Stevia leaf extract	sweetener	acceptable
Steviol glycosides (same as EverSweet) 7	genetically engineered artificial sweetener	not acceptable
styrene	artificial flavoring	not acceptable
sucralose (Splenda)	artificial sweetener	not acceptable
sucroglycerides	preservative, emulsifier	not acceptable
sucrose polyester (olestra)	fat substitute	not acceptable
sugar from sugar beets (including derivatives, such as fructose, listed separately)	sweetener	acceptable if organic or verified non-GE
sugar from sugar cane	sweetener	acceptable
sulfites (sulfur dioxide) (see also potassium bisulfite & potassium metabisulfite) 7	preservative	not acceptable in food, acceptable in non-organic wine and hard cider
Sweet ‘n Low	artificial sweetener	not acceptable
tamari	liquid seasoning, fermented soy sauce	acceptable if organic or verified non-GE
tartaric acid	acidulant	acceptable
TBHQ (tertiary butylhydroquinone)	antioxidant	not acceptable
tempeh	–	acceptable if organic or verified non-GE
teriyaki marinades	seasoning	acceptable if organic or verified non-GE
tetrasodium EDTA	antioxidant, preservative	not acceptable
texturized vegetable protein (TVP)	vegan meat substitute, often made from soy	acceptable if organic or verified non-GE
titanium dioxide 8	whitening agent	not acceptable
tocopherols (vitamin E)	antioxidant	acceptable
tofu	–	acceptable if organic or verified non-GE
tragacanth gum	emulsifier, stabilizer	acceptable
trans, trans 2,4 hexadienal	artificial flavoring	not acceptable
transglutaminase (TG)	protein binder and dough conditioner	not acceptable
trehalose	humectant, sweetener	not acceptable
tri-calcium phosphate	calcium source, anti-caking additive	acceptable
Truvia	sweetener	not acceptable
vanillin	flavoring agent	not acceptable
vegetable gums	thickener, stabilizer, emulsifier	acceptable
xanthan gum	thickener, stabilizer, emulsifier	acceptable
xylitol (sugar alcohol) 3	sweetener	acceptable, with exceptions

1. Astaxanthin in its natural form is the antioxidant that gives wild salmon its color.
2. Both MSG and autolyzed yeast extract are used as flavor enhancers, and both contain the amino acid glutamate. Glutamate is one of 20 amino acids found widely in all foods at varying levels. Glutamate seems to cause reactions in people when it is isolated and in high concentrations. MSG is 100 percent glutamate that has been isolated and then bound to sodium to make a salt that can be added to foods. Autolyzed yeast extract contains a mix of free amino acids (including glutamate) but since it’s not 100 percent glutamate it does not cause reactions in most people who are sensitive to MSG, other than a few who are extremely sensitive.
3. Sugar alcohols may upset digestion and PCC does not recommend them for children and pregnant or nursing women until more research is done. Sugar alcohols — including erythritol, maltitol, mannitol, sorbitol and xylitol — are synthetic sweeteners and often are produced through bacterial fermentation of wood, corncobs or seaweed.
4. not acceptable when synthetic. Research shows that nitrites can form nitrosamines, molecules shown to cause cancer in lab animals, and that nitrates change to nitrites in the body. USDA regulates the amount of artificial nitrate/nitrite additives that can be used to minimize nitrosamine formation. Celery powder is a source of naturally occurring nitrates, although packaging claims will say “No nitrates or nitrites added.” Celery powder meets organic standards and is allowed at PCC.
5. Cargill says its EverSweet, produced with genetic engineering and fermentation, will be labeled in the U.S. as steviol glycosides, or Reb M and Reb D.
6. Sodium tripolyphosate is used to prevent “thaw drip” and as a binding agent to hold flaky fish products together. It’s common in scallops and shrimp. It is a suspected neurotoxin.
7. Sulfites can be naturally occurring as a byproduct of fermentation in wine and wine products, such as vinegar. Added sulfites are not acceptable in foods, but may be allowed in non-organic wine and hard cider.
8. Titanium dioxide often may be a product of nanotechnology, which the Food and Drug Administration has warned should not be assumed safe. Nanotechnology is unregulated and its products are not labeled.