Food Additives by E-Number

Synthetic and natural colours. The catalog covers water-soluble azo and triarylmethane dyes such as Tartrazine Lake, Sunset Yellow, Allura Red AC and Brilliant Blue for confectionery, beverages and pharmaceutical coatings, the carotenoids Beta Carotene, Lycopene, Lutein and Astaxanthin, which double as nutrients, and white pigments and opacifiers such as Titanium Dioxide and Calcium Carbonate. Caramel Color is supplied in the classes used for cola, sauces and bakery.

Agents that stop microbial growth. Potassium Sorbate and Sorbic Acid cover yeasts and moulds in beverages, cheese and bakery; Sodium Benzoate works in acidic soft drinks and sauces; Calcium Propionate and Sodium Propionate are the standard mould inhibitors for bread. Sodium Metabisulfite and Potassium Metabisulfite serve as antioxidant preservatives in wine, dried fruit and seafood; Sodium Nitrite and Sodium Nitrate are the curing salts for meat products. Acetic Acid, Lactic Acid and Propionic Acid belong here by number but are used mainly as acidulants.

The largest group in the catalog. Ascorbates (Vitamin C Ascorbic Acid, Vitamin C Sodium Ascorbate, Vitamin C Ascorbyl Palmitate) and tocopherols (Vitamin E Mixed Tocopherols, Vitamin E D-Alpha-Tocopherol) protect fats and colours; Butyl Hydroxy Anisole (BHA), Butyl Hydroxy Toluene (BHT), Tert-Butylhydroquinone and Propyl Gallate are the synthetic antioxidants for oils and snacks. Citric Acid, Malic Acid, Tartaric Acid and their salts set pH and sequester metals; the phosphates from Phosphoric Acid to Tricalcium Phosphate are used as acidulants, leavening acids and mineral fortificants. Lecithin is listed here as an emulsifier.

Hydrocolloids and emulsifiers that build texture. Alginates (Sodium Alginate, Ammonium Alginate), Guar Gum, Xanthan Gum, Gellan Gum, Pectin and Konjac Gum thicken and gel sauces, dairy desserts and plant-based products; the cellulose family (Microcrystalline Cellulose, Methyl Cellulose, Carboxymethyl Cellulose) adds body and binds water in bakery, meat analogues and tablets. Emulsifiers include Glyceryl Monostearate, Polysorbate 80, Sodium Stearoyl Lactylate and Propylene Glycol Monostearate; Sorbitol, Mannitol and Glycerin are the polyol humectants and bulk sweeteners of this range. The pyrophosphates and polyphosphates (E450–E452) are the water-binding phosphates for processed meat, seafood and cheese.

Carbonates, chlorides, sulfates and oxides used for leavening, pH control, mineral fortification and flow. Sodium Bicarbonate and Potassium Bicarbonate are the leavening bases; Calcium Chloride firms canned vegetables and sets cheese curd; Magnesium Chloride and Magnesium Sulfate are tofu coagulants and mineral sources; Magnesium Oxide, Calcium silicate and Sodium Aluminum Phosphate act as anti-caking agents and leavening acids. Stearic Acid and Oleic Acid are the fatty acids of this range, and the gluconates (Sodium Gluconate, Calcium Gluconate, Iron Gluconate) are used as sequestrants and mineral fortificants.

Umami compounds for savoury products. Monosodium Glutamate is the base enhancer for seasonings, snacks and soups; Disodium Guanylate and Disodium Inosinate are used at a few percent of the MSG dose to multiply its effect, and I+G Ribonucleotide is the ready 50:50 blend of the two. Glycine is listed here as a sweetness and flavour modifier and as a nutrient.

High-intensity sweeteners dominate this range: Sucralose, Acesulfame K, Aspartame, Sodium Saccharin, Sodium Cyclamate and the citrus-derived Neohesperidin Dihydrochalcone, which is also used as a bitterness masker. L-Cysteine Hydrochloride is the flour treatment agent for dough relaxation, and Calcium Iodate is the iodine source for iodized salt and feed.

Starch derivatives and miscellaneous additives. Maltodextrin is the carrier and bulking agent for powdered flavours, sweeteners and infant formula; Hydroxypropyl Distarch Phosphate is a modified starch for freeze-thaw stable sauces and fillings; Pullulan is the film former for vegetarian capsules and edible films; Mono Propylene Glycol (MPG) is the solvent and humectant for flavours and colours.