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View » Animal Origin (Haram) E Numbers
Hide » Animal Origin (Haram) E Numbers
The E-Numbers given in the table below have and can only be derived from animal origin as there are currently no vegetarian alternatives. However, some such as Gelatine can be produced using the Halal Slaughter method, thus making it ok to consume by the Muslim market. However, Please do not eat products which have E-numbers that claim to be Halal, simply because it says ‘Halal’ on the packaging; make sure it has been checked by an authentic certification body or Halal Authority such as All Things Halal.
| E-Number | Name | Origin | Origin(Other) |
| E120 (i) | Carmine | Natural red food colour isolated from the insects Dactylopius coccus, living on different species of succulents. E120(i) is the pure colour, whereas E120(ii) is the crude extract | |
| E120 (ii) | Cochineal Extract | Natural red food colour isolated from the insects Dactylopius coccus, living on different species of succulents. E120(i) is the pure colour, whereas E120(ii) is the crude extract | |
| E441 | Gelatin | Obtained from animal by-products, such as bones and hides. It can be produced from all species of animals | |
| E485 | Gelatin | Obtained from animal by-products, such as bones and hides. It can be produced from all species of animals | |
| E542 | Edible bone phosphate | Produced from animal bones | From animal bones. Since the BSE crisis mainly from pork, but other animal bones are used |
| E904 | Lac, Shellac | Natural polymer derived from certain species of lice from India | |
| E913 | Lanoline | A wax from sheep. It is excreted by the skin of the sheep and extracted from the wool | |
| E921 | L-Cystine | An essential amino acid, present in all protein (essential indicates that it is needed by the human body). Derived from proteins, including animal protein and hair | E921 can be obtained from animal sources, including pork. |
| E965 | Maltitol | Maltitol is a sugar alcohol (a polyol) used as a sugar substitute | |
| E1000 | Cholic acid | Normal component of the bile of all vertebrates. Extracted from the bile of cows, but can also be produced synthetically | From beef (bile) |
View » Vegetarian or Animal Origin (Haram) E Numbers
Hide » Vegetarian or Animal Origin (Haram) E Numbers
The E-Numbers given in the table below in many cases, the origin of the product may be either from animal or non-animal sources. This is especially the case for those additives that contain fatty acids mentioned on the main page under 'Other common ingredients of animal origin'. These fatty acids are normally of plant origin, but animal origin cannot be excluded as the products are chemically identical, only the producers can give information on the exact origin. However, Please do not eat products which have E-numbers that claim to be Halal, simply because it says ‘Halal’ on the packaging; make sure it has been checked by an authentic certification body or Halal Authority such as All Things Halal.
| E-Number | Name | Origin | Origin(Other) |
| E101 (i) | Riboflavin | Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically. | Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive |
| E101 (ii) | Riboflavin- 5-Sodium Phosphate (E106) | Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically. | Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive |
| E106 | E101 | Another Name For E101 | Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive |
| E153 | Carbon Black | Natural element, produced by burning vegetable matter | Prepared from charcoal from burned wood. Can be obtained from burned animals, but this is no longer done |
| E161B | Lutein | Natural colour, present in many plants. Commercially prepared from grass, nettles or Tagetes species | Lutein is also found in egg yolks, animal fats and the corpus luteum |
| E161F | Rhodoxanthin | Natural colour, present in many plants and birds. Commercially prepared from different plant species | Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity |
| E161G | Canthaxanthin | Natural colour, present in many plants and birds. Commercially prepared from catharelles (mushroom) or flamingo feathers. However, it is mainly produced synthetically from carotene | Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity |
| E236 | Formic acid | Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide | |
| E237 | Sodium formate | Commercially synthesised from sodium hydroxide and carbon monoxide. Present naturally as formic acid (see 236) | Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide |
| E238 | Calcium formate | Commercially synthesised from calcium hydroxide and carbon monoxide. Present in nature as formic acid (see 236) | Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide |
| E270 | Lactic acid | Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | Made by bacterial fermentation on sugar waste (molasses). It is not present in milk. All fermented products (dairy and non-dairy) contain lactic acid as the result of bacterial fermentation. Commercially only prepared from sugar |
| E312 | Dodecyl gallate | Synthesised from lauryl alcohol and gallic acid, which is produced from plant tannins | There is the possibility that the lauric acid used for lauryl alcohol is obtained from animal fat, although the main source is vegetable fat. Use of animal (incl. pork) fat cannot be ruled out completely. It does not contain alcohol (ethanol). |
| E322 | Lecithin | The term lecithin refers to a group of compounds found in every living organism, as they are part of the cell wall of all cells. Lecithin is commercially isolated (mainly) from soybeans or egg yolk. The chemical composition of these two products (sources) is rather different, which determines the applications | The richest natural sources of lecithin are from foods which are also high in fat, such as eggs and beef liver, but other foods such as peanuts, beef steak and some fruits and vegetables are lesser sources |
| E325 | Sodium lactate | Sodium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | See E270 |
| E326 | Potassium lactate | Potassium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | See E270 |
| E327 | Calcium lactate | Calcium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | See E270 |
| E375 | Nicotinic acid | Natural compound, present in many products. Commercially prepared from nicotine | From yeast. Production from liver is too expensive |
| E387 | Oxystearin | Mixture of glycerides of stearic acid and other fatty acids | Although commercially (nearly always) prepared from vegetable oil, fatty acids of animal origin (incl. pork) cannot be excluded |
| E422 | Glycerol | A natural carbohydrate alcohol, which is one of the components of all fats. It is also present in low concentrations in blood. It is commercially produced either synthetically from propene, or by bacterial fermentation of sugars; it is not produced from fat | |
| E430 | Polyoxyethylene(8) stearate | Synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E431 | Polyoxyethylene (40) stearate | E431 is a synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E432 | Polyoxyethylene-20-sorbitan monolaurate | E432 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and lauric acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E433 | Polyoxyethylene-20-sorbitan mono-oleate | E433 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E434 | Polyoxyethylene-20-sorbitan monopalmitate | E434 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and palmitic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E435 | Polyoxyethylene-20-sorbitan monostearate | E435 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid). | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E436 | Polyoxyethylene-20-sorbitan tristearate | E436 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E442 | Ammonium phosphatides | Obtained from ammonia and ph osphorylated fatty acids, mainly from rapeseed oil | E442 is generally produced with rapeseed oil and can thus be consumed by all religious groups. However, the use of animal fat (incl. pork) can not be completed excluded |
| E470 | Fatty acid salts | Salts of natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The acids are a mixture of stearic-, oleic-, palmitic- and myristinic acid | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E471 | Mono- and di-glycerides of fatty acids | Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. |
| E472 | Esters of mono- and diglycerides | Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E473 | Sugar esters of fatty acids | Esters of sugar and synthetic fats, produced from glycerol and natural fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with sugar | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E474 | Sugarglycerides | Esters of sugar and fats, produced from sugar and natural fats. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E475 | Polyglycerol esters of fatty acids | Combination of polyglycerol and natural fats. Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E476 | Polyglycerol polyricinoleate | Combination of polyglycerol and castoroil (oil of the tree Ricinus sp. ). Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E477 | Propyleneglycol esters of fatty acids | Combination of propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E478 | Mixture of glycerol- and propyleneglycol esters of lactic acid and fatty acids | Combination of lactic acid, glycerol, propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E479 | Esterified soy oil | Produced by heating soy-oil in the presence of free fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E481 | Sodium stearoyl lactate | Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E482 | Calcium stearoyl lactate | Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E483 | Stearyl tartrate | Combination of stearic acid and tartaric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E484 | Stearyl citrate | Combination of stearic acid and citric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E491 | Sorbitane mono stearate | Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E492 | Sorbitane tri stearate | Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E493 | Sorbitane mono laurate | Produced from sorbitol and lauric acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E494 | Sorbitane mono oleate | Produced from sorbitol and oleic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E495 | Sorbitane mono palmitate | Produced from sorbitol and palmitic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E570 | Stearic acid | A normal part of any fat. Commercially prepared from cottonseed oil, but animal origin can not be excluded | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E571 | Ammonium stearate | Ammonium salt of stearic acid, E570 | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E572 | Magnesium stearate | Magnesium salt of stearic acid, E570 | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E573 | Aluminium stearate | Aluminium salt of stearic acid, E570 | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E585 | Ferro lactate | Iron salt of lactic acid, E270 | Uses E270 |
| E620 | Glutamic acid | Natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E621 | Mono sodium glutamate | Sodium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E622 | Mono potassium glutamate | Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E623 | Calcium glutamate | Calcium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E624 | Ammonium glutamate | Ammonium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E625 | Magnesium glutamate | Magnesium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E626 | Guanylic acid | Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E627 | Sodium guanylate | Sodium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E628 | Di-potassium guanylate | Potassium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E629 | Calcium guanylate | Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E630 | Inosinic acid | A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars. | Mainly from meat and fish, also made with bacteria |
| E631 | Sodium inosinate | Sodium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E632 | Di-potassium inosinate | Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E633 | Calcium inosinate | Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E634 | Calcium ribonucleotides | Mixture of calcium salts of guanylic (E626) and inosinic acid (E630) | Mainly from meat and fish, also made with bacteria |
| E635 | Di-sodium ribonucleotides | Mixture of sodium salts of guanylic (E626) and inosinic acid (E630) | Mainly from meat and fish, also made with bacteria |
| E640 | Glycine and sodium glycinate | Glycine is a natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic | Mainly from gelatine (see 441 above), also synthetically |
| E914 | Oxidized polyethylene wax | ??? | |
| E920 | L-Cysteine | An essential amino acid, present in all protein (essential indicates that it is needed by the human body). Derived from proteins, including animal protein and hair | E920 can be obtained from animal sources, including pork; However, can also be gained from man made synthetic origin, through plant extract thus also making it suitable for vegetarians. |
| E1105 | Lysozyme | An enzyme, that is a normal constituent of tears, saliva, blood and (human) milk. Commercially prepared from chicken eggs or by bacteria | |
| E1411 | Di-starch glycerol | Prepared by treating starch with glycerol. The starch is partially degraded and combined with glycerol | E422; Glycerol Involved |
| E1423 | Acetylated di-starch glycerol | Prepared by treating starch with acetic acid anhydride and glycerol. This results in a starch that is resistant against stirring and high temperatures and with a high stability after cooling | E422; Glycerol Involved |
| E1441 | Hydroxypropyl-di-starchglycerol | Prepared by treating starch with propyleneoxide, epichlorhydrine and glycerol. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and is more stable after cooling | E422; Glycerol Involved |
| E1516 | Glycerol monoacetate | 1516 is commercially produced from acetic acid and glycerol | E422; Glycerol Involved |
| E1517 | Glycerol diacetate | Glycerol diacetate is commercially produced from acetic acid and glycerol | E422; Glycerol Involved |
| E1518 | Glycerol triacetate | Glycerol triacetate is commercially prepared from acetic acid and glycerol | E422; Glycerol Involved |
View » E Number 100-199 (Food Colours)
Hide » E Number 100-199 (Food Colours)
| E-Number | Name | Origin | Origin(Other) |
| E100 (i) | Curcumin | Natural colour isolated from the roots and stem of Yellowroot (Curcuma longa and Curcuma domestica). Turmeric is the crude extract, whereas curcumin is the purified compound. It imparts the yellow colour to curry powder. | |
| E100 (ii) | Tumeric | Natural colour isolated from the roots and stem of Yellowroot (Curcuma longa and Curcuma domestica). Turmeric is the crude extract, whereas curcumin is the purified compound. It imparts the yellow colour to curry powder. | |
| E101 (i) | Riboflavin | Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically. | Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive |
| E101 (ii) | Riboflavin- 5-Sodium Phosphate (E106) | Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically. | Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive |
| E102 | Tartrazine | Synthetic azo dye | |
| E104 | Quinoline Yellow | Synthetic non-azo dye | |
| E106 | E101 | Another Name For E101 | Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive |
| E107 | Yellow 2G | Synthetic azo dye | |
| E110 | Sunset Yellow | Synthetic azo dye | |
| E120 (i) | Carmine | Natural red food colour isolated from the insects Dactylopius coccus, living on different species of succulents. E120(i) is the pure colour, whereas E120(ii) is the crude extract | |
| E120 (ii) | Cochineal Extract | Natural red food colour isolated from the insects Dactylopius coccus, living on different species of succulents. E120(i) is the pure colour, whereas E120(ii) is the crude extract | |
| E122 | Azurobine | Synthetic azo dye | |
| E123 | Amaranth | Synthetic azo dye | |
| E124 | Ponceau 4R | Synthetic azo dye | |
| E127 | Erythrosine | Synthetic iodine-containing red dye | |
| E128 | Red 2G | Synthetic azo dye | |
| E129 | Allura Red | Synthetic azo dye | |
| E131 | Patent Blue V | Synthetic blue colour | |
| E132 | Indigotine | Blue colour, naturally present in the shrub Indigofera tinctoria , though commercially it is produced synthetically | |
| E133 | Brilliant Blue FCF | Synthetic blue colour | |
| E140 | Chlorophyll | Natural green colour, present in all plants and algae. Commercially extracted from nettles, grass and alfalfa | |
| E141 (i) | Copper phaeophytin | Synthetic copper complex of chlorophyll (E140), a natural green colour, which is present in all plants and algae. E141 is commercially extracted from nettles, grass and alfalfa. Due to chemical de-esterification of chlorophyll, phaeophytins are formed | |
| E141 (ii) | Sodium or potassium salts of copper complexes of chlorophyllin | Synthetic copper complex of chlorophyll (E140), a natural green colour, which is present in all plants and algae. E141 is commercially extracted from nettles, grass and alfalfa. Due to chemical de-esterification of chlorophyll, phaeophytins are formed | |
| E142 | Brilliant Green BS | Synthetic green colour | |
| E150A | Alkaline caramel, Class I caramel | Complex brown colour mixtures, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof | |
| E150B | Alkali-sulphite caramel, Class II caramel | Complex brown colour mixtures, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof | |
| E150C | Ammonia caramel, Class III caramel | Complex brown colour mixtures, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof | |
| E150D | Sulphite-ammonia caramel, Class IV caramel | Complex brown colour mixtures, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof | |
| E151 | Brilliant Black BN | Synthetic azo dye | |
| E153 | Carbon Black | Natural element, produced by burning vegetable matter | Prepared from charcoal from burned wood. Can be obtained from burned animals, but this is no longer done |
| E154 | Brown FK | Mixture of synthetic azo dyes | |
| E155 | Brown HT | Synthetic azo dye | |
| E160A (i) | carotenes (mixture) | Natural colour isolated from several plants; however, it is obtained commercially from carrots. Carotenes occur as isomers, consisting of a series of chemically identical, but sterically different components. The actual composition differs between the plant species | |
| E160A (ii) | ß-carotene | Natural colour isolated from several plants; however, it is obtained commercially from carrots. Carotenes occur as isomers, consisting of a series of chemically identical, but sterically different components. The actual composition differs between the plant species | |
| E160B | Annatto, Bixin, Norbixin | Natural colour isolated from the seeds of the annatto tree (Bixa orellana ). Annatto is the name of the crude extract, whereas bixin is the fat-soluble colour and norbixin the water-soluble colour | |
| E160C | Capsicum (Bell Pepper) Extract | Natural colour isolated from the bell pepper, Capsicum annuum . This mixture mainly contains capsacain and capsorubin | |
| E160D | Lycopene | Natural colour, present in many yellow and red plants and fruits. Commercially isolated from tomatoes | |
| E160E | B-Apo-8'-Carotenal | Natural colour, present in many plants. It is made commercially from carotene or isolated from plants | |
| E160F | Ethyl-B-Apo-8'-Carotenate (Ethyl Ester of B-Apo-8'-Carotenic Acid) | Natural colour, present in many plants. It is made commercially from E160e or isolated from plants | |
| E161A | Flavoxanthin | Natural colour, present in many plants. Commercially prepared from buttercup (Ranunculus sp. ) | |
| E161B | Lutein | Natural colour, present in many plants. Commercially prepared from grass, nettles or Tagetes species | Lutein is also found in egg yolks, animal fats and the corpus luteum |
| E161C | Cryptoxanthin | Natural colour, present in many plants. Commercially prepared from Physalis species | |
| E161D | Rubixanthin | Natural colour, present in many plants. Commercially prepared from Rosa (rose) species | |
| E161E | Violoxanthin | Natural colour, present in many plants. Commercially prepared from Viola species | |
| E161F | Rhodoxanthin | Natural colour, present in many plants and birds. Commercially prepared from different plant species | Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity |
| E161G | Canthaxanthin | Natural colour, present in many plants and birds. Commercially prepared from catharelles (mushroom) or flamingo feathers. However, it is mainly produced synthetically from carotene | Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity |
| E161H | Citranaxanthin | Natural colour, present in many plants. Commercially prepared from several dried plants species | |
| E162 | Beetroot extract | Natural colour commercially prepared from beetroot | |
| E163A | cyanidin | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163B | delphinidin | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163C | malvidin | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163D | pelargonidin | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163E | peonidin | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163F | petunidin | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163 (i) | grape peel extract | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163 (ii) | anthocyan mixture | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E163 (iii) | black current extract | Anthocyanins and anthocyanidins are a large group of natural colours. The colour of most fruits, flowers and berries is made up from a combination of anthocyanins and anthocyanidins. Anthocyanins always contain a carbohydrate molecule, whereas anthocyanidins lack this molecule. The individual compounds are isolated from different plant species. E163(i)-(iii) are mixtures | |
| E170 (i) | calcium carbonate | Natural white mineral | |
| E170 (ii) | calcium hydrogen carbonate (CI 77220) | Natural white mineral | |
| E171 | Titanium Dioxide | Natural white mineral | |
| E172 (i) | black iron oxide,CI 77499 | Natural minerals, but commercially made from iron powder | |
| E172 (ii) | red iron oxide, CI 77491 | Natural minerals, but commercially made from iron powder | |
| E172 (iii) | yellow iron oxide, CI 77492 | Natural minerals, but commercially made from iron powder | |
| E173 | Alluminium | Natural metal | |
| E174 | Silver | Natural metal | |
| E175 | Gold | Natural metal | |
| E180 | Lithol Rubin BK | Synthetic azo-colour, contains aluminium and calcium ions | |
| 181 | Tannins | Natural mixture with complex composition. Commercially prepared from acorns or prepared synthetically |
View » E Number 200-299 (Preservatives)
Hide » E Number 200-299 (Preservatives)
| E-Number | Name | Origin | Origin(Other) |
| E201 | Sodium sorbate / Sorbic acid sodium salt | Sodium salt of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways | |
| E202 | Potassium sorbate | Potassium salt of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways | |
| E203 | Calcium sorbate | Calcium salt of sorbic acid (E200), which naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways | |
| E210 | Benzoic acid | Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (due to bacterial fermentation). For commercial purposes, it is prepared chemically from toluene | |
| E211 | Sodium benzoate / Benzoic acid sodium salt | Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene | |
| E212 | Potassium benzoate / Benzoic acid potassium salt | Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene | |
| E213 | Calcium benzoate / Benzoic acid calcium salt | Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, it is prepared chemically from toluene | |
| E214 | Ethyl 4-hydroxybenzoate | Synthetic ethyl ester of benzoic acid. Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, benzoic acid is prepared chemically from toluene and then esterified | |
| E215 | Ethyl 4-hydroxybenzoate sodium salt | Synthetic ethyl ester of benzoic acid. Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, benzoic acid is prepared chemically from toluene and then esterified | |
| E216 | Propyl 4-hydroxybenzoate | Synthetic e thyl ester of benzoic acid. Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, benzoic acid is prepared chemically from toluene and then esterified | |
| E217 | Sodium salt of E216 | Synthetic e thyl ester of benzoic acid. Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, benzoic acid is prepared chemically from toluene and then esterified | |
| E218 | Methyl 4-hydroxybenzoate | Synthetic e thyl ester of benzoic acid. Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, benzoic acid is prepared chemically from toluene and then esterified | |
| E219 | Sodium salt of E218 | Synthetic ethyl ester of benzoic acid. Benzoic acid, benzoates and benzoic acid esters are commonly found in most fruits, especially berries. Cranberries are a very rich source of benzoic acid. In addition to fruits, benzoates occur naturally in mushrooms, cinnamon, cloves and some dairy products (as a result of bacterial fermentation). For commercial purposes, benzoic acid is prepared chemically from toluene and then esterified | |
| E220 | Sulphur dioxide | Sulphur is a common element. Sulphur dioxide is produced by burning sulphur. Its use as a preservative is associated with ancient history; it had been widely used in ancient Egypt and the Roman Empire | |
| E221 | Sodium sulphite | Sodium salt of sulphurous acid | |
| E222 | Sodium hydrogen sulphite | Mono-s odium salt of sulphurous acid | |
| E223 | Sodium metabisulphite | S odium salt of sulphurous acid | |
| E224 | Potassium metabisulphite | Potassium salt of sulphurous acid | |
| E225 | Potassium sulphite | Potassium salt of sulphurous acid | |
| E226 | Calcium sulphite | Calcium salt of sulphurous acid | |
| E227 | Calcium hydrogen sulphite | Calcium salt of sulphurous acid | |
| E228 | Potassium hydrogen sulphite | Potassium salt of sulphurous acid | |
| E230 | Biphenyl | Synthesised from benzene | |
| E231 | 2-hydroxybiphenyl | Synthesised from phenyl ether | |
| E232 | Sodium biphenyl-2-yl oxide | Sodium salt of phenylphenol, synthesised from phenyl ether | |
| E233 | 2-(Thiazol-4-yl)benzimidazole | Synthetic fungicide | |
| E234 | Nisin | Nisin is a polypeptide (short protein) antibiotic produced by the bacterium Lactococcus lactis , normally used in cheese production | |
| E235 | Pimaracin | Pimaracin is an antibiotic produced by the bacteria Streptomyces natalensis and S. chattanoogensis | |
| E236 | Formic acid | Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide | |
| E237 | Sodium formate | Commercially synthesised from sodium hydroxide and carbon monoxide. Present naturally as formic acid (see 236) | Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide |
| E238 | Calcium formate | Commercially synthesised from calcium hydroxide and carbon monoxide. Present in nature as formic acid (see 236) | Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide |
| E239 | Hexamine | Commercially synthesised from formaldehyde and ammonia | |
| E240 | Formaldehyde | Formaldehyde is formed naturally by smoking or heating protein-rich foods. Commercially synthesised from methanol | |
| E242 | Dimethylcarbonate | Chemically synthesised | |
| E249 | Potassium nitrite | Naturally occurring mineral. Can be mined or produced chemically from potassium nitrate | |
| E250 | Sodium nitrite | Naturally occurring mineral. Can be mined or produced chemically from sodium nitrate | |
| E251 | Sodium nitraite | Naturally occurring mineral. Also present in nearly all vegetables | |
| E252 | Potassium nitrate | Naturally occurring mineral. Also present in nearly all vegetables | |
| E260 | Acetic acid | Natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde | |
| E261 | Potassium acetate | Potassium salt of acetic acid, an natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde | |
| E262 | Sodium acetate | Sodium salt of acetic acid, an natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde | |
| E263 | Calcium acetate | Calcium salt of acetic acid, an natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde | |
| E270 | Lactic acid | Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | Made by bacterial fermentation on sugar waste (molasses). It is not present in milk. All fermented products (dairy and non-dairy) contain lactic acid as the result of bacterial fermentation. Commercially only prepared from sugar |
| E280 | Propionic acid | Natural acid present in small quantities in many foods, sometimes in high concentrations produced by bacteria in fermented foods, such as types of Swiss cheese. It is also produced on a large scale by the bacteria in the large intestine. It is also a normal component of sweat | |
| E281 | Sodium propionate | Sodium salt of propionic acid, a natural acid present in small quantities in many foods, sometimes in high concentrations produced by bacteria in fermented foods, such as types of Swiss cheese. It is also produced on a large scale by the bacteria in the large intestine | |
| E282 | Calcium propionate | Calcium salt of propionic acid, a natural acid present in small quantities in many foods, sometimes in high concentrations produced by bacteria in fermented foods, such as types of Swiss cheese. It is also produced on a large scale by the bacteria in the large intestine | |
| E283 | Potassium propionate | Potassium salt of propionic acid, a natural acid present in small quantities in many foods, sometimes in high concentrations produced by bacteria in fermented foods, such as types of Swiss cheese. It is also produced on a large scale by the bacteria in the large intestine | |
| E284 | Boric acid | Natural acid, but commercially produced from boron | |
| E285 | Sodium tetraborate | Sodium salt of boric acid, a natural acid, but commercially produced from boron | |
| E290 | Carbon dioxide | Normal natural gas. Part of air and produced by the metabolism of the body | |
| E296 | Malic acid | Malic acid is a natural acid present in most fruits and many vegetables. Commercially made by chemical synthesis. It is part of the metabolic pathway of every living cell | |
| E297 | Fumaric acid | Fumaric acid is a natural acid present in many fruits and vegetables. Commercially made by fermentation of sugar by fungi or by chemical synthesis. It is part of the metabolic pathway in every living cell |
View » E Number 300-399 (Permitted Anti-Oxidents, Emulsifiers & Stabilisers)
Hide » E Number 300-399 (Permitted Anti-Oxidents, Emulsifiers & Stabilisers)
| E-Number | Name | Origin | Origin(Other) |
| E301 | Sodium L-ascorbate | Sodium salt of ascorbic acid (vitamin C, a n atural acid), which occurs naturally in most fruits and vegetables. Commercially synthesised by bacterial fermentation of glucose, followed by chemical oxidation | |
| E302 | Calcium L-ascorbate | Calcium salt of ascorbic acid (vitamin C, a n atural acid), which occurs naturally in most fruits and vegetables. Commercially synthesised by bacterial fermentation of glucose, followed by chemical oxidation | |
| E304 | 6-0-palmitoyl-L-ascorbic acid | Combination of the fatty acid palmitate with ascorbic acid (vitamin C, a n atural acid), which occurs naturally in most fruits and vegetables. Palmitic acid is produced from fat (for ascorbate see E300) | There is the possibility that the palmitic acid used is obtained from animal fat, although the main source is vegetable fat. Use of animal (incl. pork) fat cannot be ruled out completely |
| E306 | Extracts of tocopherols | Extract of vegetable oils rich in tocopherols (vitamin E) | |
| E307 | alfa- Tocopherol | Extract of vegetable oils rich in tocopherols (vitamin E), especially sunflower oil. Can also be made by chemical synthesis. | |
| E308 | gamma-Tocopherol | Extract of vegetable oils rich in tocopherols (vitamin E), especially soybean oil. Can also be made by chemical synthesis | |
| E309 | delta- Tocopherol | Extract of vegetable oils rich in tocopherols (vitamin E), especially soybean oil. Can also be made by chemical synthesis | |
| E310 | Propyl gallate | Synthesised from octanol and gallic acid, which is produced from plant tannins | |
| E311 | Octyl gallate | Synthesised from octanol and gallic acid, which is produced from plant tannins | |
| E312 | Dodecyl gallate | Synthesised from lauryl alcohol and gallic acid, which is produced from plant tannins | There is the possibility that the lauric acid used for lauryl alcohol is obtained from animal fat, although the main source is vegetable fat. Use of animal (incl. pork) fat cannot be ruled out completely. It does not contain alcohol (ethanol). |
| E313 | Thiodipropionic acid | Synthetic anti-oxidant | |
| E314 | Guaiac Gum | Natural resin from the tree Guajacum officinale and some related tropical trees | |
| E315 | Erythorbic acid | Synthetic isomer of vitamin C, but with only 1/20 of the vitamin activity | |
| E316 | Sodium erythorbate | Sodium salt of erythorbic acid, a synthetic isomer of vitamin C (but with only 1/20 of the vitamin activity) | |
| E319 | Butylhydroxinon | Synthetic antioxidant | |
| E320 | Butylated hydroxyanisole | Synthetic antioxidant | |
| E321 | Butylated hydroxytoluene | Synthetic antioxidant | |
| E322 | Lecithin | The term lecithin refers to a group of compounds found in every living organism, as they are part of the cell wall of all cells. Lecithin is commercially isolated (mainly) from soybeans or egg yolk. The chemical composition of these two products (sources) is rather different, which determines the applications | The richest natural sources of lecithin are from foods which are also high in fat, such as eggs and beef liver, but other foods such as peanuts, beef steak and some fruits and vegetables are lesser sources |
| E325 | Sodium lactate | Sodium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | See E270 |
| E326 | Potassium lactate | Potassium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | See E270 |
| E327 | Calcium lactate | Calcium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria | See E270 |
| E330 | Citric acid | Citric acid is a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. It is commercially prepared by fermentation of molasses with the mould Aspergillus niger | |
| E331 | Sodium citrates | Sodium salts of citric acid, a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. Commercially prepared by fermentation of molasses with the mould Aspergillus niger | |
| E332 | Potassium citrates | Potassium salts of citric acid, a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. Commercially prepared by fermentation of molasses with the mould Aspergillus niger | |
| E333 | Mono, di, and Tri- Calcium citrate | Calcium salts of citric acid, a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. Commercially prepared by fermentation of molasses with the mould Aspergillus niger | |
| E334 | L-(+)- tartaric acid | Natural acid, present in many fruits, especially grapes. Commercially prepared from waste products of the wine industry (grape skins). | |
| E335 | mono/di Sodium L-(+)- tartrate | Sodium salts of tartaric acid, a natural acid present in many fruits, especially grapes. Commercially prepared from waste products of the wine industry (grape skins) | |
| E336 | monoPotassium L-(+)- tartrate | Potassium salts of tartaric acid, a natural acid present in many fruits, especially grapes. Commercially prepared from waste products of the wine industry (grape skins). | |
| E337 | Potassium sodium L-(+)- tartrate | Potassium and sodium salt of tartaric acid, a natural acid present in many fruits, especially grapes. Commercially prepared from waste products of the wine industry (grape skins). | |
| E338 | Phosphoric acid | Normal constituent of many fruits and vegetables. Commercially produced from phosphate mined in the US | |
| E339 | Sodium orthophosphates | Sodium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US | |
| E340 | Potassium orthophosphates | Potassium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US | |
| E341 | Calcium orthophosphates | Calcium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US | |
| E343 | Magnesium orthophosphates | Magnesium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US | |
| E350 | Sodium malate | Sodium salt of malic acid (E296), a natural acid present in fruits | |
| E351 | Potassium malate | Potassium salts of malic acid (E296), a natural acid present in fruits | |
| E352 | Calcium malate | Calcium salts of malic acid (E296), a natural acid present in fruits | |
| E353 | meta tartaric acid | Acid, present in sugar cane and produced from glucose | |
| E354 | Calcium tartarate | Calcium salt of tartaric acid, a natural acid present in fruits | |
| E355 | Adipic acid | Natural acid present in beets and sugar cane (juice) | |
| E356 | Sodium adipate | Sodium salt of adipic acid, a natural acid present in beets and sugar cane (juice). | |
| E357 | Potassium adipate | Potassium salt of adipic acid, a natural acid present in beets and sugar cane (juice). | |
| E363 | Succinic acid | Natural acid, present in most fruits and vegetables. Commercially synthesised from acetic acid | |
| E365 | Sodium fumarate | Sodium salt of fumaric acid (E297), a natural acid | |
| E370 | 1,4-Heptonolactone | Synthetic product, prepared from hydroxy-heptanoic acid | |
| E375 | Nicotinic acid | Natural compound, present in many products. Commercially prepared from nicotine | From yeast. Production from liver is too expensive |
| E380 | triAmmonium citrate | Ammonium salt of citric acid (E330). | |
| E381 | Ammonium ferric citrate | Complex mixture of ammonia, iron and citric acid (E330). | |
| E385 | Calcium disodium ethylenediamine | Calcium/sodium salt of EDTA (385), a synthetic compound | |
| E386 | EDTA: Disodium ethylenediamine tetra-acetate | A synthetic compound | |
| E387 | Oxystearin | Mixture of glycerides of stearic acid and other fatty acids | Although commercially (nearly always) prepared from vegetable oil, fatty acids of animal origin (incl. pork) cannot be excluded |
| E388 | Thiodipropionic acid | Synthetic compound |
View » E Number 400-499 (Emulsifiers & Thickening Agents)
Hide » E Number 400-499 (Emulsifiers & Thickening Agents)
| E-Number | Name | Origin | Origin(Other) |
| E401 | Sodium alginate | Sodium salt of alginic acid (E400), a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, L. cloustoni, Ascophyllum nodosum) in the USA and the UK | |
| E402 | Potassium alginate | Potassium salt of alginic acid (E400), a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, L. cloustoni, Ascophyllum nodosum) in the USA and the UK. | |
| E403 | Ammonium alginate | Ammonium salt of alginic acid (E400), a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, L. cloustoni, Ascophyllum nodosum) in the USA and the UK | |
| E404 | Calcium alginate | Calcium salt of alginic acid (E400), a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, L. cloustoni, Ascophyllum nodosum) in the USA and the UK | |
| E405 | Propane-1, 2-diol alginate | Propylene glycol ester of alginic acid (E400), a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, L. cloustoni, Ascophyllum nodosum) in the USA and the UK | |
| E406 | Agar | A natural polysaccharide, produced by different seaweeds of the family Rhodophyceae (Gelidium amansii, G. cartilagineum) in the USA and Japan | |
| E407 | Carrageenan | A natural polysaccharide, produced by different seaweeds (Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii) in Europe, Asia and America. It is a complex mixture of polysaccharides. E407a has a slightly different composition; moreover, it contains a considerable amount of cellulose | |
| E408 | Furcelleran | A natural polysaccharide, produced from seaweed (Furcellaria fastigata) in Denmark. Sometimes it is placed under E407, due to the fact that they have similar chemical structures | |
| E410 | Locust bean gum | A natural polysaccharide, produced from the carob tree (Ceratonia siliqua) found mostly in the Mediterranean region | |
| E411 | Oat Gum | A natural polysaccharide, produced from oats | |
| E412 | Guar Gum | A natural polysaccharide, produced from the guar shrub (Cyamopsis tetragonolobus) found in Pakistan and India | |
| E413 | Tragacanth | natural polysaccharide, produced from the tree Astralagus gummifer found in Iran, Syria and Turkey | |
| E414 | Gum Arabic | A natural polysaccharide, produced from the tree Acacia senegal from tropical Africa | |
| E415 | Xanthan gum | A natural polysaccharide, produced by the bacterium Xanthomonas campestris from sugar and molasses | |
| E416 | Karaya gum | A natural polysaccharide, obtained from the tree Sterculia urens found in India, as well as some related trees | |
| E417 | Tara gum | A natural polysaccharide (glactomannan), obtained from the tree Cesalpinia spinosa native to South America, but also cultivated in the Mediterranean region | |
| E418 | Gellan gum | A natural polysaccharide, produced by the bacterium Pseudomonas elodea from starch | |
| E420 | Sorbitol | A natural carbohydrate alcohol, present in many berries and fruits, e.g., apples, prunes, cherries and grapes. It is commercially produced from glucose (dextrose). | |
| E421 | Mannitol | A natural carbohydrate alcohol, present in many plants, e.g., conifers, seaweed and mushrooms. It is commercially produced from glucose (dextrose). | |
| E422 | Glycerol | A natural carbohydrate alcohol, which is one of the components of all fats. It is also present in low concentrations in blood. It is commercially produced either synthetically from propene, or by bacterial fermentation of sugars; it is not produced from fat | |
| E430 | Polyoxyethylene(8) stearate | Synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E431 | Polyoxyethylene (40) stearate | E431 is a synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E432 | Polyoxyethylene-20-sorbitan monolaurate | E432 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and lauric acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E433 | Polyoxyethylene-20-sorbitan mono-oleate | E433 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E434 | Polyoxyethylene-20-sorbitan monopalmitate | E434 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and palmitic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E435 | Polyoxyethylene-20-sorbitan monostearate | E435 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid). | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E436 | Polyoxyethylene-20-sorbitan tristearate | E436 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid) | These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out |
| E440 | Pectin | Pectin is a natural acid polysaccharide present in nearly all fruits, especially apples, quinces and oranges. It is commercially produced from apple pulp and orange peels. Sodium, potassium, and ammonium pectates are the respective salts of pectin. Amidated pectin is prepared by treating pectin with ammonia, after which amides are formed at the acid side chains | |
| E441 | Gelatin | Obtained from animal by-products, such as bones and hides. It can be produced from all species of animals | |
| E442 | Ammonium phosphatides | Obtained from ammonia and ph osphorylated fatty acids, mainly from rapeseed oil | E442 is generally produced with rapeseed oil and can thus be consumed by all religious groups. However, the use of animal fat (incl. pork) can not be completed excluded |
| E450 | Di- and polyphosphates | Salts of sodium/potassium/calcium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid | |
| E451 | Triphosphates | Salts of sodium/potassium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid | |
| E452 | Polyphosphates | Salts of sodium/potassium/calcium/ammonium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid | |
| E460 | Cellulose | Cellulose is the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood | |
| E461 | Methyl cellulose | Cellulose is the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood | |
| E462 | Ethyl cellulose | Ethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically ethylated | |
| E463 | Hydroxypropyl cellulose | Hydroxypropylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically propylated | |
| E464 | Hydroxypropylmethyl cellulose | Hydroxypropylmethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified | |
| E465 | Methylethyl cellulose | Methylethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified | |
| E466 | Carboxymethyl cellulose | Carboxymethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified | |
| E470 | Fatty acid salts | Salts of natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The acids are a mixture of stearic-, oleic-, palmitic- and myristinic acid | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E471 | Mono- and di-glycerides of fatty acids | Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. |
| E472 | Esters of mono- and diglycerides | Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E473 | Sugar esters of fatty acids | Esters of sugar and synthetic fats, produced from glycerol and natural fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with sugar | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E474 | Sugarglycerides | Esters of sugar and fats, produced from sugar and natural fats. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E475 | Polyglycerol esters of fatty acids | Combination of polyglycerol and natural fats. Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E476 | Polyglycerol polyricinoleate | Combination of polyglycerol and castoroil (oil of the tree Ricinus sp. ). Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E477 | Propyleneglycol esters of fatty acids | Combination of propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E478 | Mixture of glycerol- and propyleneglycol esters of lactic acid and fatty acids | Combination of lactic acid, glycerol, propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E479 | Esterified soy oil | Produced by heating soy-oil in the presence of free fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E480 | Dioctyl sodium sulphosuccinate | Produced by a reaction of octane with maleic acid anhydride, followed by a reaction with sodium bisulphite | |
| E481 | Sodium stearoyl lactate | Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E482 | Calcium stearoyl lactate | Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E483 | Stearyl tartrate | Combination of stearic acid and tartaric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E484 | Stearyl citrate | Combination of stearic acid and citric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E485 | Gelatin | Obtained from animal by-products, such as bones and hides. It can be produced from all species of animals | |
| E490 | Propylene glycol | Synthetic product prepared from propylene from oil | |
| E491 | Sorbitane mono stearate | Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E492 | Sorbitane tri stearate | Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E493 | Sorbitane mono laurate | Produced from sorbitol and lauric acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E494 | Sorbitane mono oleate | Produced from sorbitol and oleic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
| E495 | Sorbitane mono palmitate | Produced from sorbitol and palmitic acid, a normal fatty acid from vegetable or animal origin | Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded |
View » E Number 500-599 (Additives With Different Functions)
Hide » E Number 500-599 (Additives With Different Functions)
| E-Number | Name | Origin | Origin(Other) |
| E501 | Potassium carbonate | Produced from potassiumchloride, a natural mineral | |
| E503 | Ammonium carbonate | Produced from ammonium sulphate and calcium carbonate, natural minerals | |
| E504 | Magnesium carbonate | Produced from magnesium hydroxide, but also occurs as a natural mineral | |
| E505 | Ferro carbonate | It occurs as a natural mineral | |
| E507 | Hydrochloric acid | Natural acid, normal acid in the stomach. Produced from salt and sulphuric acid | |
| E508 | Potassium chloride | Natural salt, part of sea salt and rock salt | |
| E509 | Calcium chloride | Natural salt, part of sea salt and rock salt | |
| E510 | Ammonium chloride | Natural salt, part of sea salt and rock salt. Prepared from hydrochloric acid and ammonia | |
| E511 | Magnesium chloride | Natural salt, part of sea salt and rock salt | |
| E512 | Stannous chloride | Prepared from tin ores and hydrochloric acid | |
| E513 | Sulphuric acid | Prepared from sulphur dioxide, oxygen and water | |
| E514 | Sodium sulphate | Prepared from salt and sulphuric acid | |
| E515 | Potassium sulphate | Prepared from potassium salts and sulphuric acid. Natural mineral | |
| E516 | Calcium sulphate | Prepared from calcium salts and sulphuric acid. Natural mineral | |
| E517 | Ammonium sulphate | Prepared from ammonium salts and sulphuric acid. Natural mineral | |
| E518 | Magnesium sulphate | Prepared from magnesium salts and sulphuric acid. Natural mineral | |
| E520 | Aluminium sulphate | Natural mineral, from which the commercial product is purified | |
| E521 | Aluminium sodium sulphate | Prepared from natural aluminium sulphate | |
| E523 | Aluminium ammonium sulphate | Prepared from natural aluminium sulphate | |
| E524 | Sodium hydroxide | Prepared from natural salt | |
| E525 | Potassium hydroxide | Prepared from the natural salt potassium chloride | |
| E526 | Calcium hydroxide | Prepared from the natural salt calcium oxide | |
| E527 | Ammonium hydroxide | Prepared from the ammonia and water | |
| E528 | Magnesium hydroxide | Prepared from natural minerals | |
| E529 | Calcium oxide | Prepared from chalk | |
| E530 | Magnesium oxide | Prepared from several minerals | |
| E535 | Sodium ferrocyanide | Prepared from hydrogen ferrocyanide and sodium hydroxide | |
| E536 | Potassium ferrocyanide | Prepared from hydrogen ferrocyanide and potassium hydroxide | |
| E537 | Ferrohexacyanomanganate | Prepared from hydrogen mangano-cyanide and iron hydroxide | |
| E538 | Calcium ferrocyanide | Prepared from hydrogen ferrocyanide and calcium hydroxide | |
| E539 | Sodium thiosulphate | Synthetic compound | |
| E540 | Dicalcium pyrophosphate (now E450) | Salts of sodium/potassium/calcium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid | |
| E541 | Sodium aluminium phosphate | Synthetically produced from aluminium, phosphoric acid and sodium hydroxide | |
| E542 | Edible bone phosphate | Produced from animal bones | From animal bones. Since the BSE crisis mainly from pork, but other animal bones are used |
| E543 | Sodium calcium polyphosphate | Produced from sodium phosphate and calcium phosphate from non-animal origin | |
| E544 | Sodium calcium polyphosphate | Produced by heating calcium phosphate | |
| E545 | Ammonium polyphosphates | Produced by heating ammonium hydrogen phosphate | |
| E546 | Magnesium pyrophosphate | Produced by heating magnesiumphosphate | |
| E550 | Sodium silicates | Produced by heating siliciumdioxide (quartz, sand) and sodiumcarbonate | |
| E551 | Silicium dioxide | Produced from sand | |
| E552 | Calcium silicate | Produced from chalk and special sand | |
| E553 | Magnesium silicate | Produced from magnesium sulphate and sodium silicate or directly from minerals such as talcum, sepiolite and steatite | |
| E554 | Aluminium sodium silicate | Produced from several natural minerals | |
| E555 | Aluminium potassium silicate | Produced from several natural minerals | |
| E556 | Aluminium calcium silicate | Produced from several natural minerals | |
| E557 | Zinc silicate | Produced from the mineral willemite, also produced from siliciumoxide (quartz) and zinc oxide | |
| E558 | Bentonite | A natural type of clay from volcanic origin | |
| E559 | Kaolin | A fine usually white clay formed by the weathering of aluminous minerals (such as feldspar) | |
| E570 | Stearic acid | A normal part of any fat. Commercially prepared from cottonseed oil, but animal origin can not be excluded | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E571 | Ammonium stearate | Ammonium salt of stearic acid, E570 | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E572 | Magnesium stearate | Magnesium salt of stearic acid, E570 | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E573 | Aluminium stearate | Aluminium salt of stearic acid, E570 | Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including pork and beef) can not be excluded |
| E574 | Gluconic acid | Synthetic, or produced by fungi from sugar | |
| E575 | D-glucono-1, 5-lactone | Synthetic, or produced by bacteria from sugar | |
| E576 | Sodium gluconate | Sodium salt of gluconic acid, E574 | |
| E577 | Potassium gluconate | Potassium salt of gluconic acid, E574 | |
| E578 | Calcium gluconate | Calcium salt of gluconic acid, E574 | |
| E579 | Ferro gluconate | Iron salt of gluconic acid, E574 | |
| E585 | Ferro lactate | Iron salt of lactic acid, E270 | Uses E270 |
View » E Number 600-699 (Flavour Enhancers)
Hide » E Number 600-699 (Flavour Enhancers)
| E-Number | Name | Origin | Origin(Other) |
| E621 | Mono sodium glutamate | Sodium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E622 | Mono potassium glutamate | Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E623 | Calcium glutamate | Calcium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E624 | Ammonium glutamate | Ammonium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E625 | Magnesium glutamate | Magnesium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines | |
| E626 | Guanylic acid | Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E627 | Sodium guanylate | Sodium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E628 | Di-potassium guanylate | Potassium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E629 | Calcium guanylate | Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines | Mainly from yeast, also from sardines and meat |
| E630 | Inosinic acid | A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars. | Mainly from meat and fish, also made with bacteria |
| E631 | Sodium inosinate | Sodium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E632 | Di-potassium inosinate | Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E633 | Calcium inosinate | Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars | Mainly from meat and fish, also made with bacteria |
| E634 | Calcium ribonucleotides | Mixture of calcium salts of guanylic (E626) and inosinic acid (E630) | Mainly from meat and fish, also made with bacteria |
| E635 | Di-sodium ribonucleotides | Mixture of sodium salts of guanylic (E626) and inosinic acid (E630) | Mainly from meat and fish, also made with bacteria |
| E636 | Maltol | A natural compound commercially extracted from the bark of lark trees or roasted malt. Also by heating of lactose and maltose | |
| E637 | Ethylmaltol | Produced from maltol (636), a natural compound commercially extracted from the bark of lark trees or roasted malt. Also by heating of lactose and maltose | |
| E640 | Glycine and sodium glycinate | Glycine is a natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic | Mainly from gelatine (see 441 above), also synthetically |
View » E Number 700-799 (Antibiotics)
Hide » E Number 700-799 (Antibiotics)
| E-Number | Name | Origin | Origin(Other) |
| E713 | Tylosin | Tylosin is an antibiotic, produced by the mould Streptomyces fradiae |
View » E Number 900-999 (Additives With Different Functions)
Hide » E Number 900-999 (Additives With Different Functions)
| E-Number | Name | Origin | Origin(Other) |
| E901 | Bees wax | Natural polymer produces by bees. The white wax is bleached by sunlight or hydrogen peroxide | |
| E902 | Candilla wax | Natural polymer produced from the Mexican trees Euphorbia antisyphilitica , E. cerifera and Pedilanthus pavonis | |
| E903 | Canauba wax | Natural polymer produced from the Canauba palm (Copernica cerifera ) and related species from Brazil | |
| E904 | Lac, Shellac | Natural polymer derived from certain species of lice from India | |
| E905 | Paraffine, Vaseline | Synthetic mixture of hydrocarbons | |
| E906 | Gum benzoic | Natural polymer derived from trees from the genus Styrax from Southeast Asia | |
| E907 | Micro-crystalline wax | Synthetic mixture of hydrocarbons | |
| E908 | Rice bran wax | Natural polymer derived from rice bran | |
| E912 | Montan acid esters | Wax obtained by solvent extraction of lignite (brown coal). It consists of non-glyceride carboxylic acid esters, free acids and resins | |
| E913 | Lanoline | A wax from sheep. It is excreted by the skin of the sheep and extracted from the wool | |
| E914 | Oxidized polyethylene wax | ??? | |
| E915 | Esters of Colophane | Resin obtained from the pine tree Pinus silvestris and related species | |
| E920 | L-Cysteine | An essential amino acid, present in all protein (essential indicates that it is needed by the human body). Derived from proteins, including animal protein and hair | E920 can be obtained from animal sources, including pork; However, can also be gained from man made synthetic origin, through plant extract thus also making it suitable for vegetarians. |
| E921 | L-Cystine | An essential amino acid, present in all protein (essential indicates that it is needed by the human body). Derived from proteins, including animal protein and hair | E921 can be obtained from animal sources, including pork. |
| E922 | Potassium persulphate | Produced from potassium metasulphate and hydrogen peroxide | |
| E923 | Ammonium persulphate | Produced from ammonium metasulphate and hydrogen peroxide | |
| E925 | Chlorine | Natural gas, obtained from salt | |
| E926 | Chlorodioxide | Obtained from chlorine and sodium chlorite | |
| E927A | Azodicarbonamide | Obtained from carbonamide | |
| E927B | Urea | Obtained from ammonia and carbon dioxide | |
| E928 | Benzoylperoxide | Obtained from benzoylchloride and sodium peroxide | |
| E930 | Calciumperoxide | Synthetic | |
| E938 | Argon | Natural inert gas | |
| E939 | Helium | Natural inert gas | |
| E940 | Dichlorodifluormethane | Synthetic inert gas | |
| E941 | Nitrogen | Natural inert gas | |
| E942 | Nitrous oxides | Natural inert gas | |
| E943 | Butane, isobutane | Natural inert gas | |
| E944 | Butane, isobutane | Natural inert gas | |
| E948 | Oxygen | Natural gas | |
| E949 | Hydrogen | Natural gas | |
| E950 | Acesulfame K | organic synthetic salt | |
| E951 | Aspartame | Aspartame is basically a small protein, that contains about 40% phenylalanine | Phenylalanine is an amino acid, one of the building blocks of proteins. It is a natural compound that is present in all proteins (vegetable or animal). |
| E952 | Cyclamates | A class of synthetic very sweet compounds | |
| E953 | Isomalt | Sugar Alternative - Used By Splenda | |
| E954 | Sacharine | Salt, Chemically sodium Chloride | |
| E955 | Sucralose | Sugar Esters of fatty Acids | |
| E957 | Thaumatine | low-calorie (virtually calorie-free) protein sweetener and flavour modifier | |
| E959 | Neohesperidin | artificial sweetener derived from citrus | |
| E962 | Salt of aspartame-acesulfame | Aspartame-acesulfame salt is an artificial sweetener marketed under the name Twinsweet | |
| E965 | Maltitol | Maltitol is a sugar alcohol (a polyol) used as a sugar substitute | |
| E966 | Lactitol | A synthetic carbohydrate alcohol, produced from milk sugar (lactose) derived from whey (milk) | |
| E967 | Xylitol | A natural carbohydrate alcohol, present in many plants. It is commercially produced from xylan, a polysaccharide fraction of wood pulp | |
| E999 | Quillaia extract | milled inner bark or small stems and branches of the soapbark (Quillaja saponaria, Molina) |
View » E Number 1000-1299 (Additives With Different Functions)
Hide » E Number 1000-1299 (Additives With Different Functions)
| E-Number | Name | Origin | Origin(Other) |
| E1105 | Lysozyme | An enzyme, that is a normal constituent of tears, saliva, blood and (human) milk. Commercially prepared from chicken eggs or by bacteria | |
| E1200 | Polydextrose | Polymer of glucose, with some sorbitol. Produced by heating dextrose (glucose) in the presence of sorbitol and citric acid | |
| E1201 | Polyvinylpyrrolidon | Synthetic polymer | |
| E1202 | insoluble polyvinylpyrrolidon | Synthetic polymer |
View » E Number 1400-1499 (Modified Starches)
Hide » E Number 1400-1499 (Modified Starches)
| E-Number | Name | Origin | Origin(Other) |
| E1401 | Acid treated starch | Prepared by treating starch or starch granules with inorganic acids. The starch is partially degraded | |
| E1402 | Alkaline treated starch | Prepared by treating starch or starch granules with sodium- or potassium hydroxide. The starch is partially degraded | |
| E1403 | Bleached starch | Prepared by treating starch with bleaching agents. The starch is partially degraded and oxidised | |
| E1404 | Oxidised starch | Prepared by treating starch with hypochlorite. The starch is partially degraded and oxidised | |
| E1410 | mono-starch phosphate | Prepared by treating starch with phosphoric acid. The starch is partially degraded and phosphorylated | |
| E1411 | Di-starch glycerol | Prepared by treating starch with glycerol. The starch is partially degraded and combined with glycerol | E422; Glycerol Involved |
| E1412 | Di-starch phosphates | Prepared by treating starch with a phosphorylating agent. This results in better application possibilities | |
| E1413 | Phosphatylated di-starch phosphate | Prepared by treating starch with a phosphorylating agent and phosphoric acid. The resulting starch has increased stability at high and low temperatures and is more resistant against acid | |
| E1414 | Acetylated di-starch phosphate | Prepared by treating starch with a phosphorylating agent and acetic acid. The resulting starch has increased stability and dissolves better at low temperatures | |
| E1420 | Starch acetate | Prepared by treating starch with acetic acid anhydride. The resulting starch is more stable at high temperatures and low pH | |
| E1421 | Starch acetate | Prepared by treating starch with vinylacetate. The resulting starch is more stable at high temperatures and low pH comparable with E1420 | |
| E1422 | Acetylated di-starch adipate | Prepared by treating starch with acetic acid anhydride and adipinic acid anhydride. This results in a starch that is resistant against stirring and high temperatures | |
| E1423 | Acetylated di-starch glycerol | Prepared by treating starch with acetic acid anhydride and glycerol. This results in a starch that is resistant against stirring and high temperatures and with a high stability after cooling | E422; Glycerol Involved |
| E1440 | Hydroxypropylstarch | Prepared by treating starch with propyleneoxide. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products | |
| E1441 | Hydroxypropyl-di-starchglycerol | Prepared by treating starch with propyleneoxide, epichlorhydrine and glycerol. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and is more stable after cooling | E422; Glycerol Involved |
| E1442 | Hydroxypropyl-di-starchphosphate | Prepared by treating starch with propyleneoxide and phosphoric acid. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and has very good freeze-thaw properties | |
| E1450 | Starch sodium octenyl succinate | Prepared by treating starch with octenylsuccinate |
View » E Number 1500-1525 (Artificial Flavours & Flavour Solvents)
Hide » E Number 1500-1525 (Artificial Flavours & Flavour Solvents)
| E-Number | Name | Origin | Origin(Other) |
| E1502 | Benzylated hydrocarbons | It is commercially produced by chemical synthesis | |
| E1503 | Castor Oil | Natural oil extracted from the seeds of Ricinus communis (castor bean) | |
| E1504 | Ethyl acetate | Natural component of many fruits; it is commercially produced from acetic acid | |
| E1505 | Triethyl citrate | E1505 is commercially produced from citric acid | |
| E1516 | Glycerol monoacetate | 1516 is commercially produced from acetic acid and glycerol | E422; Glycerol Involved |
| E1517 | Glycerol diacetate | Glycerol diacetate is commercially produced from acetic acid and glycerol | E422; Glycerol Involved |
| E1518 | Glycerol triacetate | Glycerol triacetate is commercially prepared from acetic acid and glycerol | E422; Glycerol Involved |
| E1520 | Propylene glycol | Propylene glycol is commercially produced from propylene and carbonate | |
| E1525 | Hydroxy ethyl cellulose | Hydroxy ethyl cellulose is commercially produced from ethanol and cellulose |
