E-numbers and food additives
What an additive is, what it is usually made from, and where an allergen or an ingredient you avoid can hide. Search by number (E150d), by name, or by what you need to avoid.
Checking a label? Paste the whole ingredient list into the label checker.
No additive matches that. That E-number is not in the guide yet: it holds the ones most often found on labels.
Colours E100-E199
Added to give or restore colour.
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E100 Curcumin
Gives a yellow to orange colour.
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E101 Riboflavin
Gives a yellow colour; it is also vitamin B2.
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E101a Riboflavin-5'-phosphate
Gives a yellow colour; a form of vitamin B2.
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E102 Tartrazine
Gives a bright yellow colour.
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E104 Quinoline yellow
Gives a greenish yellow colour.
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E110 Sunset yellow FCF
Gives an orange colour.
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E120 Carmine
Animal-derived Insect-derived Not pescetarian Not vegetarian Not vegan Gives a red or pink colour.
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E122 Azorubine
Gives a red colour.
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E123 Amaranth
Gives a dark red colour.
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E124 Ponceau 4R
Gives a red colour.
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E127 Erythrosine
Gives a cherry-pink colour.
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E129 Allura red AC
Gives a red colour.
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E131 Patent blue V
Gives a blue colour.
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E132 Indigo carmine
Gives a blue colour.
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E133 Brilliant blue FCF
Gives a bright blue colour.
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E140 Chlorophylls
Gives a green colour.
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E141 Copper complexes of chlorophyll
Gives a stable green colour.
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E142 Green S
Gives a green colour.
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E150a Plain caramel
Gluten? Corn (maize)? Gives a brown colour.
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E150b Caustic sulphite caramel
Gluten? Corn (maize)? Sulphites? Gives a brown colour.
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E150c Ammonia caramel
Gluten? Corn (maize)? Gives a brown colour (very common in soft drinks and sauces).
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E150d Sulphite ammonia caramel
Sulphites Gluten? Corn (maize)? Gives a dark brown colour (cola, soy sauce, gravy browning).
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E151 Brilliant black BN
Gives a black or dark blue colour.
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E153 Vegetable carbon
Gives a black colour.
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E154 Brown FK
Gives a brown colour.
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E155 Brown HT
Gives a brown colour.
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E160a Carotenes
Gives a yellow to orange colour.
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E160b Annatto
Gives a yellow to orange colour (cheese, butter, snacks).
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E160c Paprika extract
Nightshade Gives an orange to red colour.
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E160d Lycopene
Nightshade? Gives a red colour.
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E160e Beta-apo-8'-carotenal
Gives an orange to red colour.
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E160f Ethyl ester of beta-apo-8'-carotenoic acid
Gives an orange colour.
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E161b Lutein
Gives a yellow to orange colour.
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E161g Canthaxanthin
Gives an orange to red colour.
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E162 Beetroot red
Gives a red to purple colour.
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E163 Anthocyanins
Gives a red, purple or blue colour.
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E170 Calcium carbonate
Gives a white colour; also a calcium supplement and an acidity regulator.
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E171 Titanium dioxide
Gives a bright white colour.
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E172 Iron oxides and hydroxides
Gives yellow, red, brown or black colours.
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E173 Aluminium
Gives a silver colour (cake decoration).
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E174 Silver
Gives a silver colour (cake decoration).
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E175 Gold
Gives a gold colour (cake decoration).
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E180 Litholrubine BK
Gives a red colour to the rind of cheese.
Preservatives E200-E299
Stop bacteria, yeast and mould spoiling food.
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E200 Sorbic acid
Stops mould and yeast growing.
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E202 Potassium sorbate
Stops mould and yeast growing (wine, cheese, baked goods, drinks).
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E203 Calcium sorbate
Stops mould and yeast growing.
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E210 Benzoic acid
Stops bacteria, yeast and mould growing.
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E211 Sodium benzoate
Stops bacteria, yeast and mould growing (soft drinks, sauces).
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E212 Potassium benzoate
Stops bacteria, yeast and mould growing.
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E213 Calcium benzoate
Stops bacteria, yeast and mould growing.
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E214 Ethyl p-hydroxybenzoate
Stops bacteria and mould growing.
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E215 Sodium ethyl p-hydroxybenzoate
Stops bacteria and mould growing.
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E216 Propyl p-hydroxybenzoate
Stops bacteria and mould growing.
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E217 Sodium propyl p-hydroxybenzoate
Stops bacteria and mould growing.
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E218 Methyl p-hydroxybenzoate
Stops bacteria and mould growing.
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E219 Sodium methyl p-hydroxybenzoate
Stops bacteria and mould growing.
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E220 Sulphur dioxide
Sulphites Preserves and stops browning (dried fruit, wine, juice, potato products).
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E221 Sodium sulphite
Sulphites Preserves and stops browning.
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E222 Sodium hydrogen sulphite
Sulphites Preserves and stops browning.
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E223 Sodium metabisulphite
Sulphites Preserves and stops browning (wine, dried fruit, potato products).
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E224 Potassium metabisulphite
Sulphites Preserves and stops browning (wine and cider making).
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E226 Calcium sulphite
Sulphites Preserves and stops browning.
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E227 Calcium hydrogen sulphite
Sulphites Preserves and stops browning.
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E228 Potassium hydrogen sulphite
Sulphites Preserves and stops browning.
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E230 Biphenyl
Used on the skin of citrus fruit to stop mould.
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E231 Orthophenyl phenol
Used on the skin of citrus fruit to stop mould.
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E232 Sodium orthophenyl phenol
Used on the skin of citrus fruit to stop mould.
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E233 Thiabendazole
Used on the skin of citrus fruit and bananas to stop mould.
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E234 Nisin
Dairy? Not vegan? Stops certain bacteria growing (cheese, processed foods).
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E235 Natamycin
Stops mould growing on the surface of cheese and sausages.
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E239 Hexamethylene tetramine
Stops bacteria growing in one cheese (provolone).
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E242 Dimethyl dicarbonate
Stops yeast growing in drinks.
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E243 Ethyl lauroyl arginate
Stops bacteria and mould growing on the surface of meat products.
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E249 Potassium nitrite
Preserves cured meat and keeps it pink.
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E250 Sodium nitrite
Preserves cured meat and keeps it pink.
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E251 Sodium nitrate
Preserves cured meat and some cheeses.
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E252 Potassium nitrate
Preserves cured meat and some cheeses.
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E260 Acetic acid
Gluten? Preserves and adds a sour taste (vinegar).
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E261 Potassium acetate
Preserves and regulates acidity.
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E262 Sodium acetates
Preserves; gives a salt-and-vinegar flavour.
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E263 Calcium acetate
Preserves and regulates acidity.
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E280 Propionic acid
Stops mould growing in bread and baked goods.
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E281 Sodium propionate
Stops mould growing in bread and baked goods.
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E282 Calcium propionate
Stops mould growing in bread and baked goods.
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E283 Potassium propionate
Stops mould growing in bread and baked goods.
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E284 Boric acid
Preserves (only allowed in sturgeon caviar).
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E285 Sodium tetraborate
Preserves (only allowed in sturgeon caviar).
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E1105 Lysozyme
Egg Not vegan Stops certain bacteria growing (cheese, wine).
Antioxidants E300-E399
Stop fats going rancid and food going brown.
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E300 Ascorbic acid
Corn (maize)? Stops food going brown or rancid; also vitamin C. Used as a flour improver in bread.
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E301 Sodium ascorbate
Corn (maize)? Stops food going brown or rancid; a form of vitamin C.
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E302 Calcium ascorbate
Corn (maize)? Stops food going brown or rancid; a form of vitamin C.
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E304 Fatty acid esters of ascorbic acid
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Stops fats and oils going rancid.
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E306 Tocopherol-rich extract
Soy? Stops fats and oils going rancid; also vitamin E.
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E307 Alpha-tocopherol
Soy? Stops fats and oils going rancid; vitamin E.
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E308 Gamma-tocopherol
Soy? Stops fats and oils going rancid.
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E309 Delta-tocopherol
Soy? Stops fats and oils going rancid.
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E310 Propyl gallate
Stops fats and oils going rancid.
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E311 Octyl gallate
Stops fats and oils going rancid.
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E312 Dodecyl gallate
Stops fats and oils going rancid.
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E314 Guaiac resin
Stops fats and oils going rancid.
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E315 Erythorbic acid
Corn (maize)? Stops cured meat and other foods going brown.
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E316 Sodium erythorbate
Corn (maize)? Stops cured meat and other foods going brown.
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E319 TBHQ
Stops fats and oils going rancid.
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E320 BHA
Stops fats and oils going rancid.
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E321 BHT
Stops fats and oils going rancid (chewing gum, cereals).
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E385 Calcium disodium EDTA
Keeps colour and flavour by binding traces of metals.
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E392 Rosemary extract
Limonene? Linalool? Stops fats and oils going rancid.
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E512 Stannous chloride
Keeps colour in canned and bottled foods such as asparagus.
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E586 4-Hexylresorcinol
Shellfish? Not vegetarian? Not vegan? Stops shrimp and other shellfish going black.
Acids and acidity regulators E260-E599
Add sourness and control acidity.
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E270 Lactic acid
Dairy? Corn (maize)? Not vegan? Adds sourness and preserves.
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E296 Malic acid
Adds a sour taste.
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E297 Fumaric acid
Adds a sour taste.
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E325 Sodium lactate
Corn (maize)? Preserves and regulates acidity (meat, baked goods).
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E326 Potassium lactate
Corn (maize)? Preserves and regulates acidity (meat).
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E327 Calcium lactate
Corn (maize)? Firms and regulates acidity; a calcium source.
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E329 Magnesium lactate
Corn (maize)? Regulates acidity; a magnesium source.
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E330 Citric acid
Corn (maize)? Adds a sour taste and preserves.
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E331 Sodium citrates
Corn (maize)? Regulates acidity.
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E332 Potassium citrates
Corn (maize)? Regulates acidity.
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E333 Calcium citrates
Corn (maize)? Firms and regulates acidity.
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E334 Tartaric acid
Adds a sour taste (baking powder, drinks, confectionery).
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E335 Sodium tartrates
Regulates acidity.
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E336 Potassium tartrates
Regulates acidity; raises baked goods.
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E337 Sodium potassium tartrate
Regulates acidity.
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E338 Phosphoric acid
Adds sourness (cola drinks).
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E339 Sodium phosphates
Regulates acidity; helps raise baked goods; stabilises.
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E340 Potassium phosphates
Regulates acidity.
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E350 Sodium malates
Regulates acidity.
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E351 Potassium malate
Regulates acidity.
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E352 Calcium malates
Regulates acidity.
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E353 Metatartaric acid
Keeps tartrate crystals from forming in wine.
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E354 Calcium tartrate
Regulates acidity.
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E355 Adipic acid
Regulates acidity; gives a tart taste.
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E356 Sodium adipate
Regulates acidity.
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E357 Potassium adipate
Regulates acidity.
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E363 Succinic acid
Regulates acidity.
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E380 Triammonium citrate
Corn (maize)? Regulates acidity.
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E399 Calcium lactobionate
Dairy? Not vegan? Firms and regulates acidity.
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E451 Triphosphates
Holds water in meat and fish; stabilises.
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E452 Polyphosphates
Holds water in meat and fish; stabilises.
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E501 Potassium carbonates
Regulates acidity (cocoa processing, noodles).
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E507 Hydrochloric acid
Regulates acidity during processing.
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E508 Potassium chloride
Salt substitute; stabilises.
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E510 Ammonium chloride
Helps dough rise; flavouring in salty liquorice.
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E513 Sulphuric acid
Regulates acidity during processing.
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E514 Sodium sulphates
Regulates acidity.
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E515 Potassium sulphates
Regulates acidity; salt substitute.
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E517 Ammonium sulphate
Regulates acidity; a yeast nutrient in baking.
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E524 Sodium hydroxide
Regulates acidity (pretzels, olives, cocoa).
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E525 Potassium hydroxide
Regulates acidity.
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E526 Calcium hydroxide
Regulates acidity; firms.
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E527 Ammonium hydroxide
Regulates acidity.
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E528 Magnesium hydroxide
Regulates acidity.
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E529 Calcium oxide
Regulates acidity.
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E574 Gluconic acid
Corn (maize)? Regulates acidity.
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E575 Glucono-delta-lactone
Corn (maize)? Slowly releases acid (cheese, tofu, baked goods).
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E576 Sodium gluconate
Corn (maize)? Regulates acidity.
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E577 Potassium gluconate
Corn (maize)? Regulates acidity.
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E578 Calcium gluconate
Corn (maize)? Regulates acidity; a calcium source.
Thickeners, gelling agents and gums E400-E499
Thicken, gel or stabilise food.
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E400 Alginic acid
Thickens and stabilises.
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E401 Sodium alginate
Thickens and gels (ice cream, desserts, fruit pieces).
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E402 Potassium alginate
Thickens and gels.
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E403 Ammonium alginate
Thickens and gels.
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E404 Calcium alginate
Thickens and gels.
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E405 Propane-1,2-diol alginate
Thickens and stabilises (beer foam, dressings).
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E406 Agar
Gels and thickens; a vegetarian alternative to gelatine.
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E407 Carrageenan
Thickens and gels (dairy desserts, plant milks, deli meats).
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E407a Processed eucheuma seaweed
Thickens and gels.
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E410 Locust bean gum
Thickens and stabilises (ice cream, sauces, gluten-free bread).
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E412 Guar gum
Thickens and stabilises (gluten-free baking, sauces, ice cream).
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E413 Tragacanth
Thickens and stabilises.
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E414 Acacia gum
Thickens and stabilises (drinks, sweets).
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E415 Xanthan gum
Corn (maize) Gluten? Soy? Thickens and stabilises (sauces, dressings, gluten-free baking).
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E416 Karaya gum
Thickens and stabilises.
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E417 Tara gum
Thickens and stabilises.
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E418 Gellan gum
Corn (maize)? Gels and stabilises (plant milks, drinks, desserts).
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E425 Konjac
Thickens and gels (noodles, jelly).
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E426 Soybean hemicellulose
Soy Thickens and stabilises.
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E427 Cassia gum
Thickens and stabilises.
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E440 Pectin
Limonene? Gels jams and sweets; thickens.
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E441 Gelatine
Animal-derived Not pescetarian Not vegetarian Not vegan Fish? Gels and thickens (sweets, desserts, capsules).
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E459 Beta-cyclodextrin
Gluten? Nightshade? Corn (maize)? Carries flavours; stabilises.
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E460 Cellulose
Thickens, adds bulk and stops caking (grated cheese, bakery).
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E461 Methyl cellulose
Thickens and gels (gluten-free bread, vegetarian burgers).
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E462 Ethyl cellulose
Thickens and binds; used as a coating.
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E463 Hydroxypropyl cellulose
Thickens and stabilises.
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E464 Hydroxypropyl methyl cellulose
Thickens, binds and gels (gluten-free bread, capsules).
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E465 Ethyl methyl cellulose
Thickens and stabilises foam.
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E466 Carboxymethyl cellulose
Thickens and stabilises (ice cream, sauces).
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E467 Ethyl hydroxyethyl cellulose
Thickens and stabilises.
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E468 Cross-linked sodium carboxymethyl cellulose
Binds and thickens.
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E469 Enzymatically hydrolysed carboxymethyl cellulose
Thickens and stabilises.
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E1204 Pullulan
Corn (maize)? Forms a thin film (breath strips, coatings).
Emulsifiers E322, E400-E499
Keep oil and water mixed.
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E322 Lecithins
Soy Egg? Not vegan? Keeps oil and water mixed (chocolate, spreads, baked goods).
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E432 Polysorbate 20
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
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E433 Polysorbate 80
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed (ice cream, sauces).
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E434 Polysorbate 40
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
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E435 Polysorbate 60
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
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E436 Polysorbate 65
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
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E442 Ammonium phosphatides
Keeps oil and water mixed (chocolate).
-
E444 Sucrose acetate isobutyrate
Keeps oils evenly spread in drinks.
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E445 Glycerol esters of wood rosins
Keeps flavour oils evenly spread in drinks.
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E470a Sodium, potassium and calcium salts of fatty acids
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed; stops caking.
-
E470b Magnesium salts of fatty acids
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed; stops caking.
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E471 Mono- and diglycerides of fatty acids
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed; keeps bread soft (bread, cakes, margarine, ice cream).
-
E472a Acetic acid esters of mono- and diglycerides
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed; improves whipping.
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E472b Lactic acid esters of mono- and diglycerides
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed; improves whipping.
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E472c Citric acid esters of mono- and diglycerides
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
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E472d Tartaric acid esters of mono- and diglycerides
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
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E472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Improves bread dough and keeps bread soft.
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E472f Mixed acetic and tartaric acid esters of mono- and diglycerides
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E473 Sucrose esters of fatty acids
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E474 Sucroglycerides
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E475 Polyglycerol esters of fatty acids
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed (cakes, whipped toppings).
-
E476 Polyglycerol polyricinoleate
Keeps chocolate flowing (cheaper chocolate).
-
E477 Propane-1,2-diol esters of fatty acids
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed; improves whipping.
-
E479b Thermally oxidised soya bean oil with mono- and diglycerides
Soy Keeps oil and water mixed (used in frying fats).
-
E481 Sodium stearoyl-2-lactylate
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Improves bread dough and keeps bread soft.
-
E482 Calcium stearoyl-2-lactylate
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Improves bread dough and keeps bread soft.
-
E483 Stearyl tartrate
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Improves bread dough.
-
E491 Sorbitan monostearate
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E492 Sorbitan tristearate
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E493 Sorbitan monolaurate
Corn (maize)? Keeps oil and water mixed.
-
E494 Sorbitan monooleate
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E495 Sorbitan monopalmitate
Corn (maize)? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps oil and water mixed.
-
E570 Fatty acids
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Anti-foaming, coating and glazing.
-
E999 Quillaia extract
Creates foam in drinks.
Raising agents E450-E550
Make baked goods rise.
-
E450 Diphosphates
Raises baked goods; regulates acidity; stabilises.
-
E500 Sodium carbonates
Raises baked goods; regulates acidity.
-
E503 Ammonium carbonates
Raises baked goods.
-
E541 Sodium aluminium phosphate
Raises baked goods.
Anti-caking agents E341-E599
Keep powders flowing.
-
E341 Calcium phosphates
Raising agent, anti-caking agent and calcium source.
-
E343 Magnesium phosphates
Anti-caking agent and acidity regulator.
-
E504 Magnesium carbonates
Stops caking; regulates acidity.
-
E530 Magnesium oxide
Stops caking; regulates acidity.
-
E535 Sodium ferrocyanide
Stops table salt caking.
-
E536 Potassium ferrocyanide
Stops salt caking.
-
E538 Calcium ferrocyanide
Stops salt caking.
-
E542 Edible bone phosphate
Animal-derived Not pescetarian Not vegetarian Not vegan Stops powders caking.
-
E551 Silicon dioxide
Stops powders and spices clumping.
-
E552 Calcium silicate
Stops powders clumping.
-
E553a Magnesium silicate
Stops powders clumping.
-
E553b Talc
Stops powders clumping; coats rice and confectionery.
-
E554 Sodium aluminium silicate
Stops powders clumping.
-
E555 Potassium aluminium silicate
Stops powders clumping; pearlescent colour base.
-
E556 Calcium aluminium silicate
Stops powders clumping.
-
E558 Bentonite
Clears drinks and stops caking.
-
E559 Aluminium silicate
Stops powders clumping.
Firming agents E500-E599
Keep fruit, vegetables and tofu firm.
-
E509 Calcium chloride
Firms canned vegetables and sets cheese.
-
E511 Magnesium chloride
Firms foods; used to set tofu.
-
E516 Calcium sulphate
Firms foods; sets tofu; used in bread dough.
-
E518 Magnesium sulphate
Firms foods; a mineral salt.
-
E520 Aluminium sulphate
Firms foods.
-
E521 Sodium aluminium sulphate
Firms foods.
-
E522 Potassium aluminium sulphate
Firms foods.
-
E523 Ammonium aluminium sulphate
Firms foods.
Flavour enhancers E600-E699
Boost flavour (umami).
-
E620 Glutamic acid
Gluten? Corn (maize)? Boosts savoury (umami) flavour.
-
E621 Monosodium glutamate
Gluten? Corn (maize)? Boosts savoury (umami) flavour (stock cubes, crisps, instant noodles).
-
E622 Monopotassium glutamate
Gluten? Corn (maize)? Boosts savoury flavour.
-
E623 Calcium diglutamate
Gluten? Corn (maize)? Boosts savoury flavour.
-
E624 Monoammonium glutamate
Gluten? Corn (maize)? Boosts savoury flavour.
-
E625 Magnesium diglutamate
Gluten? Corn (maize)? Boosts savoury flavour.
-
E626 Guanylic acid
Corn (maize)? Boosts savoury flavour.
-
E627 Disodium guanylate
Fish? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts savoury flavour (with E621 in crisps and instant noodles).
-
E628 Dipotassium guanylate
Boosts savoury flavour.
-
E629 Calcium guanylate
Boosts savoury flavour.
-
E630 Inosinic acid
Fish? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts savoury flavour.
-
E631 Disodium inosinate
Fish? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts savoury flavour.
-
E632 Dipotassium inosinate
Fish? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts savoury flavour.
-
E633 Calcium inosinate
Fish? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts savoury flavour.
-
E634 Calcium 5'-ribonucleotides
Boosts savoury flavour.
-
E635 Disodium 5'-ribonucleotides
Fish? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts savoury flavour (crisps, instant noodles).
-
E640 Glycine
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Boosts flavour; reduces bitterness.
-
E650 Zinc acetate
Used as a flavour enhancer in chewing gum.
Sweeteners E420, E900-E999
Replace or boost sugar.
-
E420 Sorbitol
Gluten? Corn (maize)? Can affect blood sugar? A sweetener and moisture keeper (sugar-free sweets, chewing gum).
-
E421 Mannitol
Can affect blood sugar? A sweetener and anti-caking agent.
-
E950 Acesulfame K
An intense, calorie-free sweetener.
-
E951 Aspartame
An intense, low-calorie sweetener (diet drinks, sugar-free gum).
-
E952 Cyclamic acid and its salts
An intense, calorie-free sweetener.
-
E953 Isomalt
Can affect blood sugar? A sweetener and bulking agent (sugar-free sweets).
-
E954 Saccharin
An intense, calorie-free sweetener.
-
E955 Sucralose
An intense, calorie-free sweetener made from sugar.
-
E957 Thaumatin
An intense sweetener and flavour enhancer.
-
E959 Neohesperidine DC
An intense sweetener and bitterness blocker.
-
E960 Steviol glycosides
An intense, calorie-free sweetener.
-
E961 Neotame
An intense sweetener.
-
E962 Salt of aspartame-acesulfame
An intense, low-calorie sweetener.
-
E964 Polyglycitol syrup
Gluten? Corn (maize)? A sweetener and bulking agent (sugar-free sweets).
-
E965 Maltitol
Gluten? Corn (maize)? Can affect blood sugar? A sweetener and bulking agent (sugar-free chocolate and sweets).
-
E966 Lactitol
Dairy Not vegan Can affect blood sugar? A sweetener and bulking agent.
-
E967 Xylitol
Corn (maize)? Can affect blood sugar? A sweetener (chewing gum, sugar-free sweets).
-
E968 Erythritol
Corn (maize)? A low-calorie sweetener.
-
E969 Advantame
An intense sweetener.
Glazing agents and waxes E900-E999
Give a shiny coating.
-
E901 Beeswax
Animal-derived Not vegan Gives a shiny coating to sweets and fruit.
-
E902 Candelilla wax
Gives a shiny coating to sweets and chewing gum.
-
E903 Carnauba wax
Gives a shiny coating to sweets, chocolate and fruit.
-
E904 Shellac
Animal-derived Insect-derived Not pescetarian Not vegetarian Not vegan Gives a shiny coating to sweets, tablets and fruit.
-
E905 Microcrystalline wax
Gives a shiny coating.
-
E907 Hydrogenated poly-1-decene
Gives a shiny coating.
-
E912 Montan acid esters
Gives a shiny coating to fruit.
-
E914 Oxidised polyethylene wax
Gives a shiny coating to fruit.
Humectants E422
Keep food moist.
-
E422 Glycerol
Soy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Keeps food moist (icing, sweets, cakes).
Gases and propellants E290, E900-E999
Packaging gases and propellants.
-
E290 Carbon dioxide
Makes drinks fizzy; used as a packaging gas.
-
E938 Argon
A packaging gas that keeps food fresh.
-
E939 Helium
A packaging gas.
-
E941 Nitrogen
A packaging gas that keeps food fresh.
-
E942 Nitrous oxide
Propellant in whipped cream cans.
-
E943a Butane
Propellant in spray cans.
-
E943b Isobutane
Propellant in spray cans.
-
E944 Propane
Propellant in spray cans.
-
E948 Oxygen
A packaging gas.
-
E949 Hydrogen
A processing gas.
Flour treatment agents E920-E921
Improve dough and bread.
-
E920 L-cysteine
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Makes dough easier to work (bread, pizza bases, biscuits).
-
E921 L-cystine
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Makes dough easier to work.
-
E927b Carbamide
Yeast food in chewing gum and some baked goods.
Anti-foaming agents E900
Stop foam during cooking and processing.
-
E900 Dimethyl polysiloxane
Stops foaming during frying and processing.
Enzymes E1100-E1105
Speed up changes in food during processing.
-
E1100 Amylases
Gluten? Break down starch (bread improvers, brewing, syrups).
-
E1101 Proteases
Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Break down protein (bread dough, meat tenderising).
-
E1102 Glucose oxidase
Stops browning and removes oxygen (bread, egg products).
-
E1103 Invertase
Splits sugar (soft-centre sweets, syrups).
-
E1104 Lipases
Dairy? Animal-derived? Not pescetarian? Not vegetarian? Not vegan? Break down fats (cheese flavour, baking).
Modified starches E1400-E1452
Starches changed to thicken or stabilise better.
-
E1400 Dextrin
Gluten? Nightshade? Corn (maize)? Thickens and binds; coats snacks.
-
E1401 Acid-treated starch
Gluten? Nightshade? Corn (maize)? Thickens and gels.
-
E1402 Alkaline-treated starch
Gluten? Nightshade? Corn (maize)? Thickens and gels.
-
E1403 Bleached starch
Gluten? Nightshade? Corn (maize)? Thickens and whitens.
-
E1404 Oxidised starch
Gluten? Nightshade? Corn (maize)? Thickens; keeps batters crisp.
-
E1405 Enzyme-treated starch
Gluten? Nightshade? Corn (maize)? Thickens and gels.
-
E1410 Monostarch phosphate
Gluten? Nightshade? Corn (maize)? Thickens (sauces, dressings, soups).
-
E1412 Distarch phosphate
Gluten? Nightshade? Corn (maize)? Thickens; stable in freezing and acid.
-
E1413 Phosphated distarch phosphate
Gluten? Nightshade? Corn (maize)? Thickens; stable in freezing and acid.
-
E1414 Acetylated distarch phosphate
Gluten? Nightshade? Corn (maize)? Thickens (sauces, fillings, soups).
-
E1420 Acetylated starch
Gluten? Nightshade? Corn (maize)? Thickens and stabilises.
-
E1422 Acetylated distarch adipate
Gluten? Nightshade? Corn (maize)? Thickens (sauces, fillings, baby food).
-
E1440 Hydroxypropyl starch
Gluten? Nightshade? Corn (maize)? Thickens and stabilises.
-
E1442 Hydroxypropyl distarch phosphate
Gluten? Nightshade? Corn (maize)? Thickens (sauces, fillings, soups).
-
E1450 Starch sodium octenyl succinate
Gluten? Nightshade? Corn (maize)? Keeps oil and water mixed; coats flavours.
-
E1451 Acetylated oxidised starch
Gluten? Nightshade? Corn (maize)? Thickens and stabilises.
-
E1452 Starch aluminium octenyl succinate
Gluten? Nightshade? Corn (maize)? Keeps oil and water mixed; coats flavours.
Bulking agents E1200
Add volume without adding many calories.
-
E1200 Polydextrose
Gluten? Corn (maize)? Adds bulk and replaces sugar or fat (low-sugar products).
Stabilisers and clarifiers E1200-E1299
Keep food stable or clear drinks.
-
E1201 Polyvinylpyrrolidone
Clears drinks and binds tablets.
-
E1202 Polyvinylpolypyrrolidone
Clears wine and beer.
Other additives E1500-E1599
Solvents, carriers and other processing aids.
-
E579 Ferrous gluconate
Gives a black colour to ripe olives; an iron source.
-
E585 Ferrous lactate
Keeps colour in olives; an iron source.
-
E1203 Polyvinyl alcohol
Forms a film for coating food supplements.
-
E1505 Triethyl citrate
Helps foam stay stable; a flavour carrier.
-
E1516 Glyceryl monoacetate
A flavour carrier and solvent.
-
E1517 Glyceryl diacetate
A flavour carrier and solvent.
-
E1518 Glyceryl triacetate
A flavour carrier and solvent.
-
E1519 Benzyl alcohol
A flavour carrier and solvent.
-
E1520 Propylene glycol
A solvent and carrier for flavours and colours; keeps food moist.
-
E1521 Polyethylene glycol
A foam control agent and carrier.
A badge with a question mark means it can be made from that, depending on the maker. A solid badge means it usually is, or always is. General information, not medical advice: sources differ between manufacturers, so check the label or ask the maker.
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