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Food additives and E numbers

Last Reviewed: June, 2026

Author(s): Dr Phyo Zaw Aung, Dermatology Trainee, Bangkok, Thailand; Dr Libby Whittaker, Staff Medical Writer, DermNet (2023)
Peer reviewed by: Nancy Huang (MBChB), DermNet Medical Writer, New Zealand (2025)
Previous contributors: Hon. Assoc. Prof. Marius Rademaker, Dermatologist (2003)
Reviewing dermatologist: Dr Ian Coulson
Edited by the DermNet content department.

Introduction
Food additive hypersensitivity
E number introduction
E100s: colouring agents
E200s: Preservatives
E300s: Antioxidants and acidity regulators
E400s: Emulsifiers, stabilisers, thickeners, and gelling agents
E500s: Acidity regulators and anti-caking agents
E600s: Flavour inhancers
E900s: Gases, glazing agents, and sweeteners
E1000s: Additional additives
Food additives without E numbers

What are food additives?

Food additives are chemical substances added to food to maintain its quality (preservatives), nutritional value, taste (flavouring agents), and appearance (colouring agents).

Sources of food additives can be:

Natural eg, red colour from beetroots, purple colour from grape skins (anthocyanins)
Synthetic manufacture of:
- Products not found in nature (eg, aspartame, an alternative to sugar)
- Many naturally found additives (eg, ascorbic acid) as synthetic production is often less expensive.

The safety of food additives is assessed by agencies such as Food Standards Australia New Zealand (FSANZ), the European Food Safety Authority (EFSA) in the European Union (EU), or the United States Food and Drug Administration (FDA).

Food additive hypersensitivity

Adverse reactions to food additives (hypersensitivity) can occur via immunologic or non-immunologic mechanisms. Non-immunologic reactions are sometimes referred to as ‘food intolerances’.

Food additives associated with adverse reactions include, but are not limited to:

Sulfites
Aspartame
Tartrazine
Monosodium glutamate (MSG)
Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)
Parabens
Benzoates.

Epidemiology

The prevalence of adverse reactions to food additives in the general population is low, estimated at ~1–2% in children and 1% in adults. It appears to be more common in atopic children (2–7%).

Clinical features

Reactions vary from mild to severe and can involve cutaneous and non-cutaneous symptoms.

Cutaneous symptoms may include flushing, pruritus, rash, urticaria, and angioedema. Benzoates and flavourings have been implicated in the cause of orofacial granulomatosis.
Non-cutaneous symptoms may include rhinorrhoea, cough, nausea and vomiting, reflux or ‘heartburn’, abdominal cramping, diarrhoea or constipation, and anaphylactic shock.

Sometimes food additive reactions can contribute to exacerbations of existing disease, such as a flare-up of atopic dermatitis (eczema) or asthma.

A history suggestive of potential food additive hypersensitivity includes:

Adverse reactions to several unrelated foods
Reactions to a type of food when commercially prepared, but not when home-cooked
Exacerbation of a pre-existing condition (eg, eczema) without another clear cause.

Diagnosis

Diagnostic tools for adverse reactions to food additives include:

Skin prick testing
Blood tests — Immunoglobulin E (IgE) tests to specific food additives such as carmine, mannitol, saffron, and vegetable gum
Atopy patch test
Oral food challenges.

Treatment

Avoidance of identified additives is the mainstay of treatment.
Checking ingredient lists on food labels, as well as medications and cosmetics, is recommended.

Specific treatment depends on the reaction observed. Treatment may include oral antihistamines, topical steroids, nasal sprays, or, in the case of anaphylaxis, adrenaline (epinephrine). A medical alert bracelet for those with severe and anaphylactic reactions is also recommended.

What are food additive E numbers?

Foods sold throughout the EU have had full ingredient labelling since the mid-1980s. These include standard codes (E numbers) that accurately describe additives. These numbers are also used in other regions such as Australia and New Zealand, without the E (which stands for ‘Europe’).

E100s: mainly food colours.
E200s: mainly preservatives and acids.
E300s: mainly antioxidants and acid regulators.
E400s: mainly emulsifiers, stabilisers, and thickeners.
E500s: mainly acidity regulators and anti-caking agents.
E600s: mainly flavour enhancers.
E900s: mainly foaming agents, glazing agents, gases, and sweeteners.
E1000s: other additives.

Commonly used food additives are included in Tables 1-9 below. These tables are neither complete nor exhaustive and may undergo change as additives are re-classified.

A full list of additives in the EU is published by the Food Standards Agency (United Kingdom). A similar list for Australia and New Zealand is published by the New Zealand Food Safety Association.

E100-199: Colouring agents

Table 1. E100s

E number	Name	Description	Examples of use
E100	Curcumin	Naturally occurring orange/yellow colour Extracted from the spice turmeric	Used in pastries, confectionery, sauces, and soups
E101	Riboflavin or lactoflavin (Vitamin B2)	Naturally occurring B-group vitamin Usually obtained from yeast or produced synthetically	Enrichment and fortification of food Added to processed cheese as yellow/orange colour
E102	Tartrazine	Widely used yellow/orange colour	Found in soft drinks, cakes, biscuits, puddings, meat products, sauces, tinned and packet convenience foods and confectionery
E104	Quinoline Yellow	A synthetic coal tar dye, greenish yellow in colour	Used with other yellow colours, especially in smoked fish
E110	Sunset Yellow FCF; Orange Yellow S	A synthetic coal tar dye, yellow in colour, used with E102	Found in soft drinks, cakes, biscuits, puddings, meat products, sauces, tinned and packet convenience foods and confectionery
E120	Cochineal; Carminic acid; Carmines	Natural red colour obtained from egg yolk and dried insects Can be manufactured	Red colour in foods
E122	Azorubine; Carmoisine	A synthetic coal tar dye, red/purple in colour	Often added to raspberry and chocolate flavoured desserts, marzipan, jam, cherryade, bottled sauce, and breaded products
E123	Amaranth	A synthetic coal tar dye, red in colour	Sometimes used in gravy mixes, meat patties, and blackcurrant drinks
E124	Ponceau 4R; Cochineal Red A	A synthetic coal tar dye, red in colour	Often used to restore red colour to tinned strawberries Also added to strawberry jam, jelly and ice cream, tomato soup, savoury rice, cheesecake mix, and some meat products
E127	Erythrosine	A synthetic coal tar dye, red in colour - Rich in mineral iodine	Regular component of glace cherries, peach melba yogurt, vacuum-packed ham and pork, tinned strawberries, and certain flavours of chips and potato-based snacks
E128	Red 2G	A synthetic coal tar dye, red in colour	Now banned in many countries including the EU and USA
E129	Allura Red AC	Colouring agent	Used in drinks, baked goods, meat products, and sweets
E131	Patent Blue V	Colouring agent	Used in some meat products
E132	lndigotine; Indigo Carmine	A synthetic coal tar dye, blue in colour	Added to gravy mix and certain meat products
E133	Brilliant Blue FCF	A synthetic coal tar dye, blue in colour - Often mixed with E102 to make green	Bacon flavoured snacks
E140	Chlorophyll and chlorophyllins	Naturally occurring green pigment found plant leaves and stems Also manufactured	Added to green vegetables to enhance their colour
E141	Copper complexes of chlorophyll and chlorophyllins	A more stable colour obtained by a reaction between copper and manufactured chlorophyll	Used to heighten the green colour of products such as cucumber relish
E142	Green S	A synthetic coal tar dye, green in colour	Used to restore the expected green colour to tinned peas - Also added to asparagus soup, lemon or lime drinks and jellies, and mint sauce
E150a	Plain caramel	Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals - No ammonium or sulphite reactants	Used in soft drinks, gravy mix, brown bread, cakes, biscuits, malt vinegar, marmalade, and beef products
E150b	Caustic sulphite caramel	Colouring agent With sulphite reactant, but no ammonium	Used in tea, whiskey, and brandy
E150c	Ammonia caramel	Colouring agent With ammonium reactant, but no sulphite	Used to colour soy sauce and beer
E150d	Sulphite ammonia caramel	Colouring agent With both sulphite and ammonia reactants	Widely used for soft drinks
E151	Brilliant Black BN; Black PN	A synthetic coal tar dye, black in colour	Used to darken fruit sauces
E153	Vegetable carbon	Natural black colour obtained from burnt plant material, now often manufactured	Added to concentrated fruit juices, preserves, and jellies
E155	Brown HT	A synthetic coal tar dye, brown in colour	Various foods
E160 a - e	Carotenoids	Plant pigments derived from carrots, tomatoes, apricots, oranges, rosehip and green leafy vegetables Now mostly manufactured	Provide a range of colours from yellow to red
E160a	Alpha-, beta, and gamma-carotenes	Beta-carotene is a well-known substance that is converted by the body to Vitamin A - Orange in colour	Added to biscuits, cakes, margarine, creamed rice, cheese products, and certain soups
E160b	Annatto	Orange/peach pigment naturally present in butter and cheese	Used to give creamy colour to creamed rice, coffee creamer, pastry, cheese, and cheese products
E160c	Paprika extract; Capsanthian; Capsorubin	Colouring agent (red)	Can be used to add colour and flavour to various food products
E160d	Lycopene	Colouring agent (red) Carotenoid	May be used in processed foods, beverages, and ketchup
E160e	Beta-apo-8'-carotenal (C30); apocarotenal	Colouring agent (orange/red) Carotenoid	Sometimes used in processed cheese
E161b	Lutein	Colouring agent (yellow/orange) Carotenoid	Has been used as a chicken feed additive to promote yellow colouring of egg yolks
E161g	Canthaxanthin	Colouring agent (reddish/orange) Carotenoid	May be present in food and self-tanning products
E162	Betanin (Beetroot Red)	Naturally occurring red/purple colour in beetroots	May be added to oxtail soup
E163	Anthocyanins	Plant pigments with colours ranging from red to blue Naturally present in red cabbage and grapes	Used in producing purple-colored beverages, confectionaries, and jams
E170	Calcium carbonate (chalk)	Naturally occurring mineral	Various functions including acid regulator, firming agent, releasing agent, and nutrient Added to white flour as a calcium supplement to replace the loss due to refining Frequently an ingredient in bread and baked products
E171	Titanium dioxide	Colouring agent	Use no longer permitted in the EU and in Northern Ireland as of Feb 2022
E172	Iron oxides and hydroxides	Naturally occurring mineral	Added to fortify food Added to flour and breakfast cereals
E173	Aluminium	Colouring agent (silver/grey)	Surface coating (eg, for cake decoration or confectionary)
E174	Silver	Colouring agent	May be used for silver surface coating
E175	Gold	Colouring agent	May be used for gold surface coating
E180	Lithol rubine BK	Colouring agent (red)	Used for colouring cheese rind

E200-299: Preservatives

Table 2. E200s

E number	Name	Description	Examples of use
E200	Sorbic acid	Naturally occurring in some fruit but generally manufactured synthetically for use as a food preservative	Commonly added to soft drinks, cheese spread, frozen pizza, and cakes
E202	Potassium sorbate	Salt of sorbic acid	Used to preserve glace cherries
E210	Benzoic acid	Occurs naturally in cherry bark, raspberries, tea, anise, and cassia bark, but largely prepared synthetically for commercial use	Acts as a preservative and antioxidant most frequently in fruit products, soft drinks, pickled produce, and salad dressings
E211	Sodium benzoate	Salt of benzoic acid	In bottled sauces
E212	Potassium benzoate	Salt of benzoic acid	As per benzoic acid (E210)
E213	Calcium benzoate	Salt of benzoic acid	As per benzoic acid (E210)
E214	Ethyl p-hydroxybenzoate	Preservative - Salt of benzoic acid	As per benzoic acid (E210)
E215	Sodium ethyl p-hydroxybenzoate	Preservative - Salt of benzoic acid	As per benzoic acid (E210)
E218	Methyl p-hydroxybenzoate	Preservative - Salt of benzoic acid	As per benzoic acid (E210)
E219	Sodium methyl p-hydroxybenzoate	Preservative - Salt of benzoic acid	As per benzoic acid (E210)
E220	Sulfur dioxide	Gas prepared chemically for use as a food preservative, flour improver, bleaching agent, and Vitamin C stabiliser	Found in carbonated drinks, marmalade, glace cherries, mixed peel, cakes, fruit based products, and meat products
E221	Sodium sulphite	Preservative	May be used to prevent discolouration in dried fruit
E222	Sodium hydrogen sulphite	Synthetic preservative and bleaching agent	Often added to wine and beer
E223	Sodium metabisulphite	Synthetic preservative	Added to sausages and some bottled sauces
E224	Potassium metabisulphite	Preservative	Sometimes used to preserve beer, wine, and other fermented beverages
E226	Calcium sulphite	Preservative	Banned in Australia
E227	Calcium hydrogen sulphite	Preservative	May be used in canned fruit and beer products
E228	Potassium hydrogen sulphite	Preservative	May be used in alcoholic beverages
E234	Nisin	Preservative	Cheese and dairy products
E235	Natamycin	Preservative	Cheese and sausages
E239	Hexamethylene tetramine	Preservative	Cheese and fish products
E242	Dimethyl dicarbonate	Preservative	Beverages
E243	Ethyl lauroyl arginate	Preservative	Heat_treated meat products
E249	Potassium nitrite	Naturally occurring mineral used as a preservative and colour fixative	Used in cooked meats, sausages, and cured meats
E250	Sodium nitrite	Derived from sodium nitrate by chemical or bacterial action Acts as a preservative and colour fixative	Added to cooked and cured meats, bacon, and pork sausages
E251	Sodium nitrate	Naturally occurring mineral, usually manufactured synthetically for use as a food preservative and colour fixative	In cooked meats, bacon, ham, and cheese
E252	Potassium nitrate	Naturally occurring but more usually produced artificially from animal waste and vegetable material One of the oldest and most effective preservatives for meat Also acts as a curing agent	Found in cured and cooked meats, and sausages
E260	Acetic acid	Natural component of vinegar but generally manufactured from wood Used as a preservative, acid, or colour diluent	Found in pickles, bottled sauces, and chutneys
E261	Potassium acetate	Flavour agent, preservative, and acidity regulator Potassium salt of acetic acid (E260)	Used as flavouring agent in snack foods such as potato chips (vinegar taste) Also used in potassium supplements
E262	Sodium acetate	Flavouring agent, preservative, and acid Sodium salt of acetic acid (E260)	Salt and vinegar chip flavouring, among other uses
E263	Calcium acetate	Flavouring agent, preservative, and acid Calcium salt of acetic acid (E260)
E270	Lactic acid	Produced by the fermentation of lactose (the sugar present in milk) Occurs naturally in soured milk and yoghurt Acts as a preservative, acid, flavour, and assists the action of antioxidants	Widely used in salad dressings, cakes, biscuits, confectionery, and certain types of prepared meat dishes
E280	Propionic acid	Fatty acid produced by animals in the process of digestion, but generally manufactured synthetically	Added to baked goods - Functions as a preservative
E281	Sodium propionate	Salt of propionic acid	Added to baked goods
E282	Calcium propionate	Salt of propionic acid Found naturally in Swiss cheese	Added to baked goods
E283	Potassium propionate	Salt of propionic acid	Added to baked goods
E284	Boric acid	Preservative and acidity regulator	Sometimes used in meat, fish, and dairy products Other uses include antiseptic and insecticide
E285	Sodium tetraborate; borax	Preservative - Sodium salt of boric acid (see E284)	Sometimes used as caviar preservative - Banned in some countries including the United States
E290	Carbon dioxide	Gas present in air, but produced synthetically for food - Adds the fizz to fizzy drinks (carbonation) Also used as a coolant, freezant, propellant, preservative, and packaging gas	Carbonated drinks
E296	Malic acid	Flavouring agent, acidity regulator, colour stabiliser
E297	Fumaric acid	Prepared synthetically as an acid flavour	Baked products

E300-399: Antioxidants and acidity regulators

Table 3. E300s

E number	Name	Description	Examples of use
E300	Ascorbic acid (Vitamin C)	Occurs naturally in fruit and vegetables but is synthesised biologically Acts as a preservative, anti-oxidant, meat colour fixative, and flour improver Also a vitamin	Found in fruit juices, bread, baked products, powdered mashed potatoes, and other products
E301	Sodium ascorbate	Salt of ascorbic acid	Added to cured meats
E302	Calcium ascorbate	Salt of ascorbic acid	Similar function to ascorbic acid (E300)
E304	Fatty acid esters of ascorbic acid	Salt of ascorbic acid	Used in sausage and cured meats
E306	Tocopherol (Vitamin E)	Obtained from soya bean oil, wheatgerm, rice germ, cottonseed, maize, and green leaves Used as an antioxidant and nutrient	Added to fats and oils
E307	Alpha-tocopherol	Synthetic products of tocopherol with similar functions (see E306)	Added to fats and oils
E308	Gamma-tocopherol	Synthetic products of tocopherol with similar functions (see E306)	Added to fats and oils
E309	Delta-tocopherol	Synthetic products of tocopherol with similar functions (see E306)	Added to fats and oils
E310	Propyl gallate	Synthetically prepared antioxidant	Added to fats and oils Found in fried foods May give rise to a bitter taste
E315	Erythorbic acid	Antioxidant	Processed meat and fish products
E316	Sodium erythorbate	Antioxidant	Meat products
E319	Tertiary-butyl hydroquinone (TBHQ)	Antioxidant	Fats and oils
E320	Butylated hydroxyanisole (BHA)	Antioxidant manufactured synthetically for use alone or with E280, E310, or E330	Often found in chips and other potato snacks, biscuits, pastry, bottled sauces, and fried foods
E321	Butylated hydroxytoluene (BHT)	Synthetically prepared antioxidant	Similar to butylated hydroxyanisole (E320)
E322	Lecithins	Type of fat or lipid compound found naturally in all living organisms, protective against cholesterol deposition Egg yolk is a rich source of lecithins, but commercially, most is obtained from soya beans Used as an antioxidant and emulsifier	Found in chocolate and chocolate products, powdered milk, margarine, and potato snacks
E325	Sodium lactate	Preservative, acidity regulator, and bulking agent
E326	Potassium lactate	Preservative	Meat and poultry products
E327	Calcium lactate	Firming agent, flavouring agent, thickener, stabiliser, antioxidant	Used in fruit and vegetable processing May be used in calcium supplements
E330	Citric acid; lemon salt	Acidity regulator, preservative	Commonly used in canned foods, snacks, ice creams, soft drinks
E331	Sodium citrates	Preservatives, flavouring agents, emulsifiers Sodium salt of citric acid (E330)
E332	Potassium citrates	Acidity regulators, flavouring agents Potassium salt of citric acid (E330)	As well as food additive, may be used to treat kidney stones
E333	Calcium citrates	Preservatives, flavouring agents Calcium salt of citric acid (E330)	As well as food additive, sometimes used in calcium supplements
E334	Tartaric acid (L-(+))	Acidity regulator, flavouring agent, raising agent, stabiliser	Sugar production, confectionary, winemaking
E335	Sodium tartrates	Acidity regulators, stabilisers Sodium salts of tartaric acid (E334)	Binding agent in jellies, margarine, and sausage casings
E336	Potassium tartrates	Acidity regulators, stabilisers Potassium salts of tartaric acid (E334) Potassium bitartrate = cream of tartar
E337	Sodium potassium tartrates	Acidity regulators, stabilisers Double salts of tartaric acid
E338	Phosphoric acid	Acid, flavouring	Soft drinks, jams
E339	Sodium phosphates	Acidity regulator, thickener, emulsifier Sodium salt of phosphoric acid (E338)	Found in meat, cheese, and baked products
E340	Potassium phosphates	Acidity regulator, raising agent, stabiliser Potassium salt of phosphoric acid (E338)	As well as food additive, also used in some potassium supplements
E341	Calcium phosphates	Anti-caking agent, emulsifier, stabiliser, acidity regulator Calcium salt of phosphoric acid (E338)	Used to prevent lumps in powdered foods Also used in some nutritional supplements
E343	Magnesium phosphates	Acidity regulator, anti-caking agent, stabiliser	Found in salt substitutes
E350	Sodium malate	Acidity regulator, flavouring agent Sodium salt of malic acid (E296)
E351	Potassium malate	Acidity regulator, antioxidant, flavouring agent Potassium salt of malic acid (E296)
E352	Calcium malate	Acidity regulator, flavouring agent, thickening agent Calcium salt of malic acid (E296)
E353	Metatartaric acid	Acidity regulator	Used in wine production
E354	Calcium tartrate	Preservative and acidity regulator Calcium salt of tartaric acid (E334)
E355	Adipic acid	Acidity regulator, flavouring and raising agent Naturally present in beets and sugar cane	Used in baking powders, fizzy drinks, and drink mixes
E356	Sodium adipate	Sodium salt of adipic acid
E357	Potassium adipate	Potassium salt of adipic acid
E363	Succinic acid	Acidity regulator, flavouring, fragrance
E375	Niacin / nicotinic acid	Naturally occurring B group vitamin Added to fortify food	Breakfast cereals
E380	Triammonium citrate	Acid regulator, buffer, emulsifier Ammonium salt of citric acid
E385	Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA	Preservative, antioxidant	Canned foods, soft drinks
E392	Extracts of rosemary	Antioxidant	Fat-based spreads

E400-499: Emulsifiers, stabilisers, thickeners, and gelling agents

Table 4. E400s

E number	Name	Description	Examples of use
E400	Alginic acid	Emulsifier, stabiliser, gelling agent, and thickener extracted from brown seaweed	Frequently added to ice cream, instant desserts, and puddings
E401	Sodium alginate	Salt of alginic acid with similar functions (see E400)	See E400 (alginic acid)
E402	Potassium alginate	Salt of alginic acid with similar functions (see E400)	See E400 (alginic acid)
E403	Ammonium alginate	Salt of alginic acid with similar functions (see E400)	See E400 (alginic acid)
E404	Calcium alginate	Salt of alginic acid with similar functions (see E400)	See E400 (alginic acid)
E405	Propane-1,2-diol alginate; propylene glycol alginate (PGA)	Emulsifier, stabiliser, thickener, and gelling agent Ester made from alginic acid (E400) and propylene glycol (E1520)
E406	Agar	Naturally occurring gum extracted from seaweeds Not digested so acts a source of dietary fibre Also acts as a stabiliser and gelling agent	Used in tinned ham, meat glazes, and in ice cream
E407	Carrageenan (Irish moss)	Gum naturally present in red seaweed Used as an emulsifier, stabiliser, and gelling agent	Found in ice cream Alternative to gelatin
E407a	Processed eucheuma seaweed	Emulsifier, stabiliser, thickener, and gelling agent
E410	Locust bean gum; carob gum	Natural extract from the Carob tree seed Similar to E407	Added to ice cream, and soups Carob is a non-caffeine containing substitute for cocoa and chocolate Used in beverages, confectionery, and baked products
E412	Guar gum (cluster bean gum)	Naturally occurring seed gum from a tree of the pea family Used as a thickener and stabiliser	Added to bottled sauces, soup, ice cream, and frozen desserts
E413	Tragacanth	Natural gum obtained from a tree of the pea family Used as a stabiliser, emulsifier, and thickener Used to prevent crystallisation of sugar	Similar to E412 and in confectionery
E414	Acacia gum; gum arabic	Similar to E413	Similar to E413
E415	Xanthan gum	Made from fermentation of carbohydrates by bacteria Used as an emulsifier, stabiliser, and thickener	Added to ice cream and bottled sauces
E416	Karaya gum	Emulsifier, stabiliser, thickener, and gelling agent
E417	Tara gum	Emulsifier, stabiliser, thickener, and gelling agent
E418	Gellan gum	Emulsifier, stabiliser, thickener, and gelling agent
E420	Sorbitol	Sugar alcohol produced from glucose Less quickly absorbed than sugar so often used as a sweetener Also used as a humectant and food colour diluent May have a laxative effect in large doses	Widely used in diabetic confectionery, preserves, biscuits, cakes, and soft drinks
E421	Mannitol	Sugar alcohol derived from mannose, but general manufactured from seaweed Acts as a sweetener, emulsifier, anti-caking agent, and thickener	Used in confectionery and desserts
E422	Glycerol	Flavour enhancer, sweetener, colouring agent, preservative	Widely used in baked goods and confectionary
E423	Octenyl succinic acid modified gum arabic	Emulsifier Chemical modification of gum arabic	Processed meat, cheeses, jam, snacks, chewing gum
E425	Konjac	Emulsifier, stabiliser, thickener, and gelling agent
E426	Soybean hemicellulose	Emulsifier, stabiliser, thickener, and gelling agent
E427	Cassia gum	Emulsifier, stabiliser, thickener, and gelling agent
E432	Polyoxyethylene sorbitan monolaurate; Polysorbate 20	Emulsifier, stabiliser, thickener, and gelling agent
E433	Polyoxyethylene sorbitan mono-oleate; Polysorbate 80	Emulsifier, stabiliser, thickener, and gelling agent
E434	Polyoxyethylene sorbitan monopalmitate; Polysorbate 40	Emulsifier, stabiliser, thickener, and gelling agent
E435	Polyoxyethylene sorbitan monostearate; Polysorbate 60	Emulsifier, stabiliser, thickener, and gelling agent Prepared from sorbitol (E420)	Bread and baked products
E436	Polyoxyethylene sorbitan tristearate; Polysorbate 65	Emulsifier, stabiliser, thickener, and gelling agent
E440a	Pectin	Occurs naturally in fruits, roots, and stems of plants	Used as a stabiliser and gelling agent Added to preserves, jellies, and mint sauce
E440b	Amidated pectin	Chemically treated pectin used as an emulsifier and gelling agent	Preserves and jellies
E441	Gelatine	Protein extract from animal bones and tissue Used as a stabiliser and gelling agent	Jellies, glazes, certain dessert products
E442	Ammonium phosphatide	Emulsifier, stabiliser, thickener, and gelling agent
E444	Sucrose acetate isobutyrate	Emulsifier, stabiliser, thickener, and gelling agent
E445	Glycerol esters of wood rosins	Emulsifier, stabiliser, thickeners, and gelling agent
E450	Diphosphates	Acid regulators, emulsifiers Salts of sodium / potassium / calcium with phosphates	Many different products
E451	Triphosphates	Preservatives, emulsifiers, stabilisers Potassium and sodium triphosphates	Many different products
E452	Polyphosphates	Stabilisers, emulsifiers Polyphosphates of potassium, calcium, ammonium, sodium	Many different products
E459	Beta-cyclodextrin; betadex	Emulsifier, flavouring agent	Dry mixes (eg, for baking, soups, flavoured coffee or tea), cereal, other processed products
E460	Cellulose	Fibrous part of plant cell walls used as a bulking agent	Used in high fibre bread and low-calorie products
E461	Methyl cellulose	Derived from cellulose with similar properties	Used in slimming foods
E462	Ethyl cellulose	Emulsifier, stabiliser, thickener, and gelling agent
E463	Hydroxypropyl cellulose	Emulsifier, stabiliser, thickener, and gelling agent
E464	Hydroxypropyl methyl cellulose	Emulsifier, stabiliser, thickener, and gelling agent
E465	Ethyl methyl cellulose	Derived from cellulose with similar properties	Added to fruit cake and bottled sauces
E466	Carboxymethyl cellulose	Derived from cellulose with similar properties	Used in ice cream, cream products, and cheesecake mix
E468	Crosslinked sodium carboxymethyl cellulose	Emulsifier, stabiliser, thickener, and gelling agent
E469	Enzymatically hydrolysed carboxymethyl cellulose	Emulsifier, stabiliser, thickener, and gelling agent
E470a	Sodium, potassium, and calcium salts of fatty acids	Synthetically manufactured emulsifiers, stabilisers, and anti-caking agents	Crisps and potato snacks
E470b	Magnesium salts of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E471	Mono- and diglycerides of fatty acids	Normal products of fat digestion but are prepared synthetically	Frequently added to powdered milk, packet soup, cake, crisps, potato snacks, bread, baked products, and margarine
E472a	Acetic acid esters of mono- and diglycerides of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E472b	Lactic acid esters of mono- and diglycerides of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E472c	Citric acid esters of mono- and diglycerides of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E472d	Tartaric acid esters of mono- and diglycerides of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E472e	Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E473	Sucrose esters of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E474	Sucroglycerides	Emulsifiers, stabilisers, thickeners, and gelling agents
E475	Polyglycerol esters of fatty acids	Synthetic product of E471 used as an emulsifier and stabiliser	Puddings and packet cheesecakes
E476	Polyglycerol polyricinoleate	Emulsifiers, stabilisers, thickeners, and gelling agents
E477	Propane-1,2-diol esters of fatty acids	Emulsifiers, stabilisers, thickeners, and gelling agents
E479b	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids	Emulsifier, stabiliser, thickener, and gelling agent
E481	Sodium stearoyl-2-lactylate	Prepared synthetically from lactic acid Used as a stabiliser and emulsifier	Potato snacks
E482	Calcium stearoyl-2-lactylate	Emulsifier, stabiliser, thickener, and gelling agent
E483	Stearyl tartrate	Emulsifier, stabiliser, thickener, and gelling agent
E491	Sorbitan monostearate	Emulsifier, stabiliser, thickener, and gelling agent
E492	Sorbitan tristearate	Emulsifier, stabiliser, thickener, and gelling agent
E493	Sorbitan monolaurate	Emulsifier, stabiliser, thickener, and gelling agent
E494	Sorbitan monooleate	Emulsifier, stabiliser, thickener, and gelling agent
E495	Sorbitan monopalmitate	Emulsifier, stabiliser, thickener, and gelling agent
E499	Stigmasterol-rich plant sterols

E500-599: Acidity regulators and anti-caking agents

Table 5. E500s

E number	Name	Description	Examples of use
E500	Sodium carbonate	Acidity regulator, anti-caking agent, raising agent, stabiliser
E501	Potassium carbonate	Acidity regulator, stabiliser, raising agent	Baking Can be used in potassium supplements
E503	Ammonium carbonate	Acidity regulator, stabiliser, leavening agent	Flat-baked goods (eg, crackers, cookies)
E504	Magnesium carbonate	Acidity regulator, colouring agent, anti-caking agent May have laxative effect in high concentrations	Salts, icing sugar, dry mixes Dietary supplements (source of magnesium)
E507	Hydrochloric acid	Acidity regulator	Syrup production
E508	Potassium chloride	Flavouring agent, thickener	Sodium-free salt alternative
E509	Calcium chloride	Preservative, stabiliser, firming agent, anti-caking agent, acid regulator	Various food products, also used in some calcium supplements
E511	Magnesium chloride	Stabiliser, firming agent	Tofu preparation from soy milk
E512	Stannous chloride	Antioxidant, colour retention agent	Canned and bottled foods
E513	Sulphuric acid	Acidity regulator	Beer preparation and dairy products
E514	Sodium sulphate	Acidity regulator, anti-caking agent, stabiliser Sodium salt of sulphuric acid	Beer, biscuits, confectionary, chewing gum
E515	Potassium sulphate	Acid regulator, anti-caking agent Potassium salt of sulphuric acid	Salt substitute Beer production
E516	Calcium sulphate	Buffer, firming agent Calcium salt of sulphuric acid	Soy products, tofu
E517	Ammonium sulphate	Acidity regulator Ammonium salt of sulphuric acid	Used in dough, baked products
E520	Aluminium sulphate	Aluminium salt of sulphuric acid	Beer brewing
E521	Aluminium sodium sulphate	Acidity regulator, bleaching agent	Flour, cheese, confectionary
E522	Aluminium potassium sulphate	Acidity regulator, raising agent	Baking products
E523	Aluminium ammonium sulphate	Acidity regulator, stabiliser	Baking products
E524	Sodium hydroxide	Acidity regulator	Baking, and chocolate, cocoa, fruit, and olive processing
E525	Potassium hydroxide	Acidity regulator, stabiliser, thickening agent
E526	Calcium hydroxide	Acidity regulator, preservative	Beer production Pretzel glazing Vegetable processing
E527	Ammonium hydroxide	Acidity regulator	Baked goods Confectionary Puddings
E528	Magnesium hydroxide	Anti-caking agent, acidity regulator	Cheese, canned vegetables
E529	Calcium oxide (quicklime)	Acidity regulator, raising agent	Sugar production Baked products
E530	Magnesium oxide	Anti-caking agent, acidity regulator	Manufacture of powdered goods (eg, milk powder) Also used for relief of heartburn / reflux
E535	Sodium ferrocyanide	Anti-caking agent	Added to table salt
E536	Potassium ferrocyanide	Anti-caking agent	In table salts
E538	Calcium ferrocyanide	Anti-caking agent	In table salts
E541	Sodium aluminium phosphate	Synthetically prepared raising agent	Self-raising flour
E551	Silicon dioxide (Silica)	Derived from sand Used as an anti-caking agent	Potato snacks
E552	Calcium silicate	Salt of silicon dioxide with similar functions Also used as a glazing agent, acid regulator, releasing agent, and coating agent	Found in chewing gum, meat pies, salt, and confectionery
E553a	(i) Magnesium silicate (ii) Magnesium trisilicate	Salt of silicon dioxide with similar functions
E553b	Talc	Anti-caking agent, bulking agent, glazing agent
E554	Sodium aluminium silicate	Anti-caking agent	Used in salt and sugar products, egg mixes, flours, dried milk substitutes
E555	Potassium aluminium silicate	Anti-caking agent
E570	Fatty acids; stearic acid	Anti-caking agent, flavouring agent	Baked products, chewing gum, confectionary, artificial sweeteners
E574	Gluconic acid	Acidity regulator
E575	Glucono delta-lactone (GDL); gluconolactone	Acidity regulator, preservative, raising agent	Tofu making Baked, meat, and cheese products
E576	Sodium gluconate	Stabiliser, thickener, sequestrant Sodium salt of gluconic acid
E577	Potassium gluconate	Sequestrant, stabiliser, anti-caking, thickening agent Potassium salt of gluconic acid
E578	Calcium gluconate	Anti-caking agent, thickener, stabiliser, acidity regulator Calcium salt of gluconic acid	Health products eg, bodybuilding formulas, sports drinks Cereal Beverages Dietary supplements (calcium source)
E579	Ferrous gluconate	Colouring agent, nutritional supplement	Processing black olives Iron source (food fortification)
E585	Ferrous lactate	Acidity regulator, flavouring, colour retention agent, nutritional supplement	Iron source (food fortification)
E586	4-Hexylresorcinol	Antioxidant	Shrimps and crustaceans

E600-699: Flavour enhancers

Table 6. E600s

E number	Name	Description	Examples of use
E620	L-Glutamic acid	Naturally occurring amino acid obtained from protein but generally manufactured by bacterial fermentation of carbohydrates Used as a flavour enhancer and salt substitute	Used as a nutrient to increase protein values
E621	Monosodium glutamate (MSG)	Present naturally in seaweed but generally prepared chemically from sugar beet Flavour enhancer of protein rich foods	Meat, Chinese foods, packet convenience meals and snacks (eg, soup), dried products, crisps, and potato snacks
E622	Monopotassium glutamate	Similar to monosodium glutamate	Similar to E621
E623	Calcium glutamate	Similar to monosodium glutamate	Similar to E621
E624	Monoammonium glutamate	Ammonium salt of glutamic acid
E625	Magnesium diglutamate
E626	Guanylic acid	More expensive additive	May be found in snacks, packet soups, and instant noodles
E627	Disodium guanylate	Occurs naturally in sardines and yeast extract but generally manufactured synthetically Used as a flavour enhancer	Often added to crisps and other potato snacks, gravy granules and pre-cooked dried rice
E628	Dipotassium guanylate	Flavour enhancer Potassium salt of guanylic acid
E629	Calcium guanylate	Flavour enhancer Calcium salt of guanylic acid
E630	Inosinic acid	Flavour enhancer
E631	Disodium inosinate	Made from sardines and meat extract	Similar to E627
E632	Dipotassium inosinate	Flavour enhancer
E633	Calcium inosinate	Flavour enhancer
E634	Calcium 5'-ribonucleotides	Flavour enhancer	Mainly used in low sodium (low salt) products
E635	Sodium-5-ribonucleotide	Mixture of E627 and E631	Added to crisps, potato snacks, and packet soups
E640	Glycine and its sodium salt	Glycine is an amino acid Used as flavour enhancer and sweetener	Bread enhancer Also used in food supplements and protein drinks
E641	L-leucine	Flavouring agent Amino acid
E650	Zinc acetate	Flavour enhancer

E900-999: Gases, glazing agents, and sweeteners

Table 7. E900s

E number	Name	Description	Examples of use
E900	Dimethylpolysiloxane	Anti-foaming agent	Fats and oils
E901	Beeswax, white and yellow	Glazing agent
E902	Candelilla wax	Glazing agent, occlusive	Chewing gums Surface finishing agent
E903	Carnauba wax	Glazing agent	Confectionary, fruit, nuts, chocolate, chewing gum, baked goods, and coffee beans
E904	Shellac	Glazing agent	Fruit, candy coating
E905	Microcrystalline wax	Glazing agent	Fruit, candy, cheese, chewing gum
E907	Hydrogenated poly-1-decene
E914	Oxidised polyethylene wax	Glazing / coating agent	Fruit
E920	L-cysteine	Amino acid	Bread enhancer
E924	Potassium bromateÊ	Oxidising agent, improver, and bleaching agent Manufactured synthetically	Added to flour No longer approved in EU
E924b	Calcium bromateÊ	Maturing agent and flour improver	Used in bread Banned in the EU
E925	Chlorine	Synthetically prepared bleaching agent	White flour, white bread, cakes, and puddings
E926	Chlorine dioxide	Synthetically prepared additive, similar to chlorine Also used as a water purifier and oxidising agent	Similar to chlorine
E927b	Carbamide
E938	Argon	Packaging gas
E939	Helium	Packaging gas
E941	Nitrogen	Packaging gas
E942	Nitrous oxide	Aerosol spray propellant
E943a	Butane	Aerosol spray propellant
E943b	Iso-butane	Aerosol spray propellant
E944	Propane	Aerosol spray propellant
E948	Oxygen	Packaging gas
E949	Hydrogen	Packaging gas
E950	Acesulfame K	Sweetener	Low-calorie sweetener used in various food and drinks
E951	Aspartame	New artificial sweetener of protein origin Contains phenylalanine	Artificial sweeteners, confectionery, ice cream, low calorie desserts, and soft drinks
E952	Cyclamic acid and its Na and Ca salts	Artificial sweetener
E953	lsomalt	Sweetener High temperature stability	Used as a sweetener in heat-treated products eg, bakery products
E954	Saccharin and its Na, K, and Ca salts	Calorie-free artificial sweetener	Low calorie products, soft drinks, and confectionery
E955	Sucralose	Sweetener	Candy, breakfast bars, soft drinks, canned fruits
E957	Thaumatin	Sweetener Natural plant protein	May be used in beverages, dairy products, or chewing gum
E959	Neohesperidine DC	Sweetener Derived from citrus	Widely used in desserts, dairy products, confectionary, and beverages
E960	Steviol glycoside	Sweetener	Widely used in carbonated soft drinks, juice, tea, desserts, dairy products, confectionary, and other products
E961	Neotame	Sweetener, similar to aspartame (E951)	Widely used (see E951)
E962	Salt of aspartame-acesulfame	Low-calorie sweetener
E964	Polyglycitol syrup	Sweetener
E965	Maltitol	Naturally occurring sugar in grapes and corn	Confectionery, cakes, biscuits, puddings, desserts, soft drinks, convenience foods
E966	Lactitol	Synthetic sweetener Derived from lactose	Replacement bulk sweetener for low-calorie foods
E967	Xylitol	Sweetener	Widely used as sugar substitute eg, confectionary, sweet sauces, liqueurs, jams, desserts
E968	Erythritol	Sweetener Made from carbohydrate fermentation
E969	Advantame	Sweetener	Tabletop sweetener, confectionary, bubblegum, flavoured drinks, and other products
E999	Quillaia extract	Stabiliser, surfactant	Humectant in baked goods Soft drink foaming agent

E1000-1599: Additional additives

Table 8. E1000s

E number	Name	Description	Examples of use
E1103	Invertase	Emulsifier, stabiliser, thickener, and gelling agent	Cheese products
E1105	Lysozyme	Preservative Natural enzyme found in tears, saliva, blood, sweat, and breast milk Commercially purified from egg whites	Infant nutrition products Cheese products
E1200	Polydextrose	Naturally occurring sugar in grapes and corn	Confectionery, cakes, biscuits, puddings, desserts, soft drinks, and convenience foods
E1201	Polyvinylpyrrolidone (PVP)	Stabiliser, emulsifier, thickener	Food additive and used in wine production
E1202	Polyvinylpolypyrrolidone (PVPP)		Clarifying agent for beer, wine, and vinegar
E1203	Polyvinyl alcohol	Thickener, glazing agent	Powdered desserts, confectionary, food supplements
E1204	Pullulan	Thickener Natural polysaccharide	Edible decorating film in bakery products and confectionary Thickener in sauces and dressings
E1205	Basic methacrylate copolymer	Glazing/coating agent
E1206	Neutral methacrylate copolymer	Glazing agent
E1207	Anionic methacrylate copolymer	Glazing/coating agent
E1208	Polyvinylpyrrolidone-vinyl acetate copolymer
E1209	Polyvinyl alcohol-polyethylene glycol-graft copolymer; PVA-PEG graft copolymer	Glazing agent, stabiliser
E1400-1414	Starches	Generally of maize, corn, potato, wheat, or tapioca in origin Used to modify texture and stability	Sauces, chutneys, confectionery, desserts, meat, fish, dairy, and baked products
E1404	Oxidised starch
E1410	Monostarch phosphate	Anti-caking agent, thickener, stabiliser, emulsifier, glazing agent
E1412	Distarch phosphate	Modified starch	Fruit gels and cream fillings, baked goods
E1413	Phosphated distarch phosphate	Stabiliser while freezing / thawing	Soups, sauces, frozen pies etc.
E1414	Acetylated distarch phosphate	Stabiliser, emulsifier	Oily foods
E1420	Acetylated starch	Modified starch
E1422	Acetylated distarch adipate	Thickening agent	Sauces
E1440	Hydroxyl propyl starch	Modified starch
E1442	Hydroxy propyl distarch phosphate	Modified starch
E1450	Starch sodium octenyl succinate	Emulsifier Modified starch
E1451	Acetylated oxidised starch
E1452	Starch aluminium Octenyl succinate	Anti-caking, thickening, emulsifying, and glazing roles
E1505	Triethyl citrate	Stabiliser, antioxidant, glazing agent Ester of citric acid	Stabilises
E1517	Glyceryl diacetate; diacetin	Solvent for other additives
E1518	Glyceryl triacetate; triacetin	Humectant, flavouring agent
E1520	Propan-1,2-diol; propylene glycol	Synthetic carrier for extracts, flavours, and spices Functions as a stabiliser and humectant	Miscellaneous foods
E1521	Polyethylene glycol (PEG)	Colouring agent, emulsifier, flavouring, humectant

Food additives without E numbers

Numbers without an E prefix that are under consideration for becoming E numbers, and commonly used additives that have not yet been given numbers, are included in Table 9.

Table 9. Food additives without E numbers

Name	Description	Examples of use
Arrowroot	Natural plant starch used as a thickening agent	In glazes and jellies
Caffeine	Naturally occurring flavouring agent	Used in energy drinks Labelling rules apply
Calciferol	Vitamin D Generally extracted from yeast	Used to fortify margarine
Casein	Naturally present milk protein used as an emulsifier, texturiser, and a dietary supplement	Miscellaneous foods
Corn syrup	Glucose obtained from corn or maize starch Used as a sweetener	Miscellaneous foods
Extenders	Frequently a soya bean product, used to make meat go further	Meat products
Fructose	Naturally occuring sugar, present in fruit and honey Acts as a sweetener	Miscellaneous foods
Hydrolysed vegetable protein (HVP)	Produced chemically from raw protein Flavour enhancer	Soups, gravy, and meat products
Invert sugar	Syrup of 50% glucose and 50% fructose Humectant and sweetener	Confectionary and sweet products
Iodine	Found in seafood	Added to salt
Lactose	Sugar present naturally in milk Used as a humectant and sweetener	Infant formula
Sodium chloride / salt	Naturally occurring mineral Acts as preservative and flavour enhancer	Miscellaneous foods
Sucrose	From cane or beet sugar Preservative and sweetener	Available as molasses, granulated caster, icing, and demerara sugar
Thiamine	Naturally occurring Vitamin B1 Generally manufactured synthetically Added to fortify food	Breakfast cereals
Vanillin	Naturally occurring flavouring Generally manufactured synthetically	Baked products

Bibliography

Additives: Why do we need them? Safeway Healthy Living Publication issued by Safeway Nutritional Advisory Service, Aylesford, Kent, United Kingdom.
Food Standards Agency. Approved additives and E numbers [Internet]. Updated February 15, 2022. Available from: https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers
Pepper AN, Sriaroon P, Glaum MC. Additives and preservatives: Role in food allergy. J Food Allergy. 2020;2(1):119-123. Published 2020 Sep 1. doi:10.2500/jfa.2020.2.200014. Journals

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United States Food and Drug Administration (FDA): Overview of Food Ingredients, Additives & Colors

Food additives and E numbers — extra information

Food additives and E numbers

What are food additives?

Food additive hypersensitivity

Epidemiology

Clinical features

Diagnosis

Treatment

What are food additive E numbers?

E100-199: Colouring agents

Table 1. E100s

E200-299: Preservatives

Table 2. E200s

E300-399: Antioxidants and acidity regulators

Table 3. E300s

E400-499: Emulsifiers, stabilisers, thickeners, and gelling agents

Table 4. E400s

E500-599: Acidity regulators and anti-caking agents

Table 5. E500s

E600-699: Flavour enhancers

Table 6. E600s

E900-999: Gases, glazing agents, and sweeteners

Table 7. E900s

E1000-1599: Additional additives

Table 8. E1000s

Food additives without E numbers

Table 9. Food additives without E numbers

Bibliography

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