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| Welcome to: E numbers... E Numbers are an international coding system used to identify food additives. Each additive is given a number and prefixed with the letter E when being listed  on food labels. An informal term now used to mean any artificial food additive, although naturally occurring ingredients are also given an E number. For example beetroot, paprika and turmeric are all natural sources of colourings and flavourings. There are over 300 additives designated with an E number and approved for food use in the UK, with antioxidants, colourings, emulsifiers, flavourings, flavour enhancers, preservatives, stabilisers and sweeteners all being listed. All foods and their ingredients by law must be safe, so all additives are approved for use by the Department of Health’s Committee on Toxicity, and the European Commissions Scientific Committee for Food. However, concern has grown over the use of artificial E numbers in processed foods, with some being linked to hyperactivity and learning difficulties, especially in children. Artificial E numbers were approved for use several years ago and a review is currently being undertaken within Europe to reassess and approve new safety levels. It is worth noting that many artificial food additives are also used by the pharmaceutical industry, and when used in medicines E numbers must be accompanied by the appropriate warning, detailing possible side effects. Many food campaigners feel that these warnings should also appear on food labels. It should be noted that natural substances can’t do all the jobs required of food additives. Most artificial additives are based on naturally occurring items but many are synthetic. Man-made additives have proven to be more efficient than natural alternatives, for example artificial preservatives are more economical, while artificial colourings can also prove to be far more stable. Foods that contain E numbers should not necessarily be avoided, it is important to remember that many are derived from natural sources, and that artificial additives have been tested and approved for safe use.
Allura Red E129. Also known as ‘Allura Red AC’, this is a synthetic food colouring commonly used in confectionary. Widely associated with hyperactivity in children, its use is banned in Austria and Norway.
Anti-Caking Agent An additive that helps maintain the free flowing qualities of powders and crystals, such as cocoa and salt. Potato starch, for example, is often used as an anti-caking agent for grated cheese.
Antioxidant A substance that inhibits the adverse effects of oxygen on a foodstuff, a preservative. They Especially prevent fats becoming rancid and the deterioration of colours. Vitamins C and E, beta-carotene and the mineral selenium all act as antioxidants. Generally listed on food labels with an E number between 300 and 321.
Colours Additives used in processed foods to either enhance or restore food colouring. Certain foods may not legally have colours added, these include baby food, coffee, tea, fresh fruit and vegetables. Others routinely have additives introduced to make them more appealing; cake decorations, confectionary, ice lollies and fruit drinks for example.
E100 Curcumin. A natural yellow food colouring used in processed foods and derived from turmeric.
E101(i) Riboflavin. Vitamin B2, the yellow component of Vitamin B complex and used as a food colouring
E101(ii) Riboflavin-5’-phosophate. Used as a food colouring.
E102 Tartrazine. An artificial yellowy-orange food colouring used in processed foods, and widely associated with hyper activity in children. Commonly found in confectionary, soft drinks, ice creams and processed fish products. Its use is banned in Austria, Finland, Germany, Norway and Sweden.
E104 Quinoline yellow. An artificial food colouring commonly used in confectionary.
E110(i) Sunset yellow FCF. An artificial food colouring commonly used in confectionary.
E110(ii) Orange yellow S. An artificial colouring commonly used in biscuits.
E120(i) Cochineal. A red food colouring.
E120(ii) Carminic acid. A red food colouring.
E120(iii) Carmines. A red food colouring.
E122(i) Azorubine. An artificial food colouring commonly used in confectionary.
E122(ii) Carmoisine. An artificial food colouring commonly used in confectionary.
E123 Amaranth. A colouring used in alcoholic spirits.
E124(i) Ponceau 4R. An artificial food colouring used in dessert mixes.
E124(ii) Cochineal Red A. A colouring used in dessert mixes.
E127 Erythrosine BS. A food colouring used in candied cherries.
E128 Red-G2. A synthetic red food colouring used in meat products, especially burgers and sausages.
E129 Allura Red AC. A synthetic food colouring commonly used in confectionary.
E131 Patent Blue V. A synthetic food colouring.
E132(i) Indigotine. A deep blue-purple colouring originally produced from a tropical pea plant, but now made synthetically.
E132(ii) Indigo carmine. A deep purplish-red synthetic food colouring.
E133 Brilliant Blue FCF. A synthetic blue food colouring.
E140(i) Chlorophylls. A green food colouring obtained from fresh water alga.
E140(ii) Chlorophyllins. A green food colouring obtained from fresh water alga.
E141(i) Copper complexes of chlorophylls.
E141(ii) Copper complexes of chlorophyllins.
E142 Green S.
E150a Plain caramel.
E150b Caustic sulphite caramel.
E150c Ammonia caramel.
E150d Sulphite ammonia caramel. Used in beer, soft drinks and sauces.
E151(i) Brilliant black BN.
E151(ii) Black PN.
E153 Vegetable carbon. A food colouring used in liquorice.
E154 Brown FK. A food colouring used in kippers.
E155 Brown HT. A food colouring used in chocolate cakes.
E160(i) Mixed carotenes.
E160(ii) Beta carotenes. Commonly used in soft drinks.
E160a Carotenes. An orange colouring obtained from several plants.
E160b Annatto. A yellowish-red colouring produced from the seed pulp of a tropical tree. Commonly used in crisps.
E160b(i) Bixin.
E160b(ii) Norbixin.
E160c Paprika extract.
E160c(i) Capsanthian.
E160c(ii) Capsorubin.
E160d Lycopene.
E160e Beta-apo-8’-carotenal C30.
E160f Ethyl ester of beta-apo-8’-carotenoid acid C30.
E161b Lutein. A natural yellow colouring found in egg yolks and some plants.
E161g Canthaxanthin.
E162 Betanin. A natural deep red food colouring produced from beetroot.
E163 Anthocyanins. Used in flavoured yogurt.
E170(i) Calcium carbonate.
E170(ii) Calcium hydrogen carbonate. Used as an acidity regulator, as a firming agent, and as a carrier for other food additives.
E171 Titanium dioxide. A synthetic white food colouring used in sweets.
E173 Aluminium chloride. A synthetic white compound used as a colouring in cake decorations.
E174 Silver. Used as a colouring in cake decorations.
E175 Gold. Used as a colouring in cake decorations.
E180 Litholrubine BK.
E211 Sodium Benzoate. A preservative, commonly found in soft drinks.
E260 Acetic acid. Used as an acidity regulator.
E261 Potassium acetate. Used as an acidity regulator.
E262(i) Sodium acetate. Used as an acidity regulator in pickles, salad cream and bread.
E262(ii) Sodium hydrogen acetate. Used as an acidity regulator.
E263 Calcium acetate. Used as a firming agent in yeast and pastry products.
E300 Ascorbic acid. A vitamin C compound used as an antioxidant, commonly found in fruit drinks and as a flour treatment agent in bread production.
E301 Sodium ascorbate. An antioxidant.
E302 Calcium ascorbate. An antioxidant.
E304 Fatty acid esters of ascorbate acid. An antioxidant.
E304(i) Ascorbyl palmitate. An antioxidant commonly used in scotch eggs.
E304(i) Ascorbyl stearate. An antioxidant.
E306 Tocopherols. A compound of vitamin E, common in vegetable oils and green leave vegetables. Used as an antioxidant.
E307 Alpha-tocopherol. A compound of vitamin E and used as an antioxidant.
E308 Gamma-tocopherol. A compound of vitamin E and used as an antioxidant.
E309 Delta-tocopherol. A compound of vitamin E and used as an antioxidant.
E310 Propyl gallate. An antioxidant.
E311 Octyl gallate. An antioxidant.
E312 Dodecyl gallate. An antioxidant.
E315 Erythorbic acid. An antioxidant used in preserved meat and fish products.
E316 Sodium erythorbate. An antioxidant used in preserved meat and fish products.
E320 BHA, Butylated hydroxyanisol. An antioxidant used in soup mix and dehydrated potatoes.
E321 BHT, Butylated hydroxytoluene. An antioxidant used in chewing gum.
E322 Lecithin, a natural emulsifier obtained from eggs.
E400 Alginic acid. A natural acid obtained from brown seaweed and used as a thickening agent. Commonly used in commercial ice cream.
E401 Sodium alginate. An emulsifier commonly used in cake mixes.
E402 Potassium alginate. An emulsifier.
E403 Ammonium alginate. An emulsifier.
E404 Calcium alginate. An emulsifier.
E405(i) Propane-1. An emulsifier.
E405(ii) 2-diol alginate. An emulsifier commonly used in salad dressings.
E406 Agar. A setting agent obtained from powdered seaweed extract.
E407 Carrageenan. A complex carbohydrate obtained from edible red seaweeds, especially Irish moss variety, and used as an emulsifier and thickening agent. Also used to fortify some foods. Especially used in quick setting jellies.
E407a Processed eucheuma. A seaweed extract used as an emulsifier.
E410 Locust bean gum,. Also known as carob gum and used in salad creams as an emulsifier.
E412 Guar gum. A gum extracted from the seeds of the guar plant, and used as a stabilizer and thickening agent. Especially found in packet soups.
E413 Tragacanth. A reddish or white coloured gum extracted from a spiny Asian plant. Used as a stabilizer and thickening agent in sauces and processed cheese.
E414 Acacia gum. Also known as gum arabic, this is a sticky gum extracted from the acacia tree and commonly used in confectionary.
E415 Xanthan gum. A natural gum obtained from fermented glucose and used as a stabiliser.
E416 Karaya gum. A thickening agent and stabiliser commonly used in brown sauce.
E417 Tara gum. A thickening agent and stabiliser commonly used in brown sauce.
E418 Gellan gum. A thickening agent and stabiliser commonly used in brown sauce.
E420(i) Sorbitol, a natural sweetener.
E420(ii) Sorbitol syrup.
E421 Aspartame, an artificial sweetener.
E432 Polysorbate20. Polyoxyethlene sorbitan monolaurate, an emulsifier used in sauces and pastries.
E433 Polysorbate80. Polyoxyethlene sorbitan mono-oleate, an emulsifier used in sauces and pastries.
E434 Polysorbate40. Polyoxyethlene sorbitan monopalmitate, an emulsifier used in sauces and pastries.
E435 Polysorbate60. Polyoxyethlene sorbitan monostearate, an emulsifier used in sauces and pastries.
E436 Polysorbate65. Polyoxyethlene sorbitan tristearate, an emulsifier used in sauces and pastries.
E440(i) Pectin. A natural substance obtained from plant cells and used as a gelling agent.
E440(ii) Amidated pectin.
E442 Ammonium phosphatides. Commonly found in cocoa and chocolate products.
E444 Sucrose acetate isobutyrate.
E445 Glycerol esters of wood rosins. Used in cloudy soft drinks.
E460(i) Microcrystalline cellulose.
E460(ii) Powdered cellulose.
E461 Methyl cellulose. Used in low fat spreads.
E463 Hydroxypropyl cellulose.
E464 Hydroxypropyl methyl cellulose. Used in ice lollies.
E465 Ethyl methyl cellulose. Used in gateaux.
E466(i) Carboxy methyl cellulose.
E466(ii) Sodium carboxy methyl cellulose.
E470a Sodium, potassium and calcium salts of fatty acids. Used in cake mixes.
E470b Magnesium salts of fatty acids.
E471 Mono-and-diglycerides of fatty acids. Commonly used in frozen desserts.
E472a Acetic acid esters of mono-and-diglycerides of fatty acids. Used in mousse mixes.
E472b Lactic acid esters of mono-and-diglycerides of fatty acids. Used in dessert toppings.
E472c Citric acid esters of mono-and-diglycerides of fatty acids. Used in continental sausages.
E472d Tartaric acid esters of mono-and-diglycerides of fatty acids.
E472e Mono-and-diacetyltartaric acid esters of mono-and-diglycerides of fatty acids. Commonly used in breads and frozen pizza.
E472f Mixed acetic and tartaric acid esters of mono-and-diglycerides of fatty acids.
E473 Sucrose esters of fatty acids.
E474 Sucroglycerides. Used in ice lollies.
E475 Polyglycerol esters of fatty acids. Used in small cakes and gateaux.
E476 Polyglycerol polyricionleate. Used in low fat spreads and cocoa based confectionary.
E477 Propane-1.2-diol esters of fatty acids. Used in instant dessert mixes.
E481 Sodium stearoyl-2-lactylate.Used in biscuits, bread and cakes.
E482 Calcium stearoyl-2-lactylate.
E483 Stearyl tartrate. Used in cake mixes and desserts.
E953 Isomalt. A sweetener extracted from malt.
E491 Sorbitan monostearate. Used in cake mixes.
E492 Sorbitan tristearate. Used in cake mixes.
E493 Sorbitan monolaurate. Used in cake mixes.
E494 Sorbitan monooleate. Used in cake mixes.
E495 Sorbitan monopalmitate. Used in cake mixes.
E954 Saccharin, an intense low-calorie artificial sweetener.
E965(i) Maltitol.
E965(ii) Maltitol syrup.
Emulsifier An additive that combines ingredients together creating an even blend, an emulsion. They aid the blending of ingredients such as oil and water that would normally separate, Usually used together with stabilisers, thickeners and gelling agents that prevent separation once blended. Used especially when making mayonnaise and low fat spreads. Designated by an E number beginning with 400, for example E406 which is agar.
Food Additive Any natural or artificial substance which is added to a food during production in order to improve its appearance, taste, texture or in order to preserve it. Food additives are nothing new as salt, sugar and vinegar have been used for many years as preservatives in food. However, due to developments in technology the number of additives used in food has increased, and their use become more widespread. Commonly used in processed factory foods, additives include: acids, anti-caking agents, antioxidants, colours, emulsifiers, flavourings, flavour enhancers, flour improvers, gelling agents, nutrients, preservatives, raising agents, stabilisers and sweeteners.
Hyperactivity A general term used to describe behavioural difficulties affecting learning, memory, movement, language, emotional responses and sleep patterns. Attention deficit hyperactivity disorder, ADHD, is more than just hyperactive behaviour. Parents with children who have ADHD should consult their own doctor for further advice. Research funded by the FSA has suggested that consumption of mixes of certain artificial food colours and the preservative sodium benzoate could be linked to increased hyperactivity in some children. It is important to remember that hyperactivity is also associated with many other factors in addition to certain additives, so dietary advice may help manage hyperactive behaviour but may not be the total solution. Other factors include premature birth, genetics and upbringing. If your child shows signs of hyperactivity, or if on the basis of this information you have concerns, you might choose to avoid giving food and drinks containing the following artificial colours: sunset yellow FCF (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102) and ponceau 4R (E124). These colours are found in a wide variety of foods, especially those that are brightly coloured, for example soft drinks, sweets, cakes and ice cream. Parents should check the labels of brightly coloured foods if they wish to avoid certain colours. When colours are used in food, they must be declared in the list of ingredients as 'colour', plus either their name or E number. Visit www.actiononadditives.com for further information.
Preservatives Food additives used to prolong the life of processed foods, preventing decay and spoilage. Traditionally foods were preserved using natural methods such as drying, pickling, salting or smoking; but artificial preservatives are now more commonly used.
Quinoline Yellow E104. A food colouring obtained from coal tar and commonly used in confectionary. Widely associated with hyperactivity in children, its use is banned in America, Australia, Japan and Norway. Licensed for use within the UK but levels are strictly limited.
Sunset Yellow E110(i). Sunset yellow FCF is an artificial food colouring commonly used in confectionary. Widely associated with hyper activity in children, its use is banned in Finland, Norway and Sweden. Licensed for use in America, but its use is restricted.
Tartrazine E102. An artificial yellowy-orange food colouring used in processed foods, and widely associated with hyper activity in children. Commonly found in confectionary, soft drinks, ice creams and processed fish products. Its use is banned in Austria, Finland, Germany, Norway and Sweden. Germany and Sweden allow restricted use.
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