Food additives (overview)

Synonym(s)

Food additives

Definition
This section has been translated automatically.

According to German food law, food or food additives are defined as substances that are added to food for technological reasons. They are added to improve the appearance of the food (colour, structure), to enhance or change its taste or smell or to extend its chemical or microbiological shelf life (preservative). Food additives can be either synthetic or natural substances. Thus, food additives are able to change or stabilise the utility and nutritional value of food and ensure its undisturbed production.

Classification
This section has been translated automatically.

Modified list of food additives (food additive) by E-number

E 100 Curcumin
E 101 Riboflavin
E 101a Riboflavin-5-phosphate
E 102 Tartrazine
E 104 Quinoline yellow
E 110 Yellow orange
E 120 Real carmine, carminic acid, cochineal
E 122 Azorubine
E 123 Amaranth
E 124 Cochineal red
E 127 Erythrosine
E 128 Red 2 G
E 129 Allura red AC
E 131 Patent blue V
E 132 Indigotine I
E 133 Brilliant blue FCF
E 140 Chlorophyll
E 141 Copper chlorophyll
E 142 brilliant acid green
E 150 Sugar caramel
E 150a Sugar caramel
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Ammonium sulphite caramel
E 151 Brilliant black
E 153 Vegetable coal
E 154 Brown FK
E 155 Brown HT
E 160a alpha-carotene, gamma-carotene
E 160a beta-carotene
E 160b Annatto, Bixin, Norbixin
E 160c Capsanthin, capsorubin
E 160d Lycopene
E 160e Beta-apocarotenal
E 160f beta-Apo-8-carotenic acid ethyl ester
E 161b Lutein
E 161g Canthaxanthin
E 162 Betanine, beetroot
E 163 Anthocyanins
E 170 Calcium carbonate
E 171 Titanium dioxide
E 172 Iron oxides and hydroxides
E 173 Aluminium
E 174 Silver
E 175 Gold
E 180 Litholrubin BK, ruby pigment BK
E 200 Sorbic acid
E 201 Sodium sorbate
E 202 Potassium sorbate
E 203 Calcium sorbate
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
E 214 ethyl p-hydroxybenzoate
E 215 ethyl p-hydroxybenzoate
E 216 p-Hydroxybenzoic acid n-propyl ester
E 217 Sodium 4-hydroxybenzoic acid propyl ester
E 218 p-Hydroxybenzoic acid methyl ester
E 219 Methyl ester of sodium 4-hydroxybenzoic acid
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium disulfite
E 224 Potassium disulfite, potassium metabisulfite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite
E 230 Biphenyl, diphenyl
E 231 Orthophenylphenol
E 232 Sodium orthophenyl phenol
E 233 Tiabendazole
E 235 Natamycin
E 236 Formic acid
E 237 Sodium formate
E 238 Calcium formate
E 239 Hexamethyltetramine
E 242 Dimethyldicarbonate
E 249 Potassium nitrite
E 250 Sodium nitrite
E 251 Sodium nitrate
E 252 Potassium nitrate
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetate
E 263 Calcium acetate
E 270 Lactic acid
E 290 Carbon dioxide
E 296 Malic acid
E 297 Fumaric acid
E 300 L-Ascorbic acid, ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Ascorbyl palmitate, ascorbyl stearate
E 306 Tocopherol containing extracts
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 310 Propyl gallate
E 311 Octyl gallate
E 312 Dodecyl gallate
E 320 Butyl hydroxyanisole
E 321 Butylhydroxytoluene
E 322 Lecithin
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 328 Magnesium lactate
E 330 Citric acid / L-Ascorbic acid
E 331 Sodium citrate
E 332 Potassium citrate / lecithin
E 333 Calcium citrate
E 334 Tartaric acid,
E 335 Sodium tartrate
E 336 Potassium tartrate
E 337 Sodium potassium tartrate
E 338 Phosphoric acid
E 339 Sodium phosphate
E 340 Potassium phosphate
E 341 Calcium phosphate
E 343 Magnesium phosphate
E 350 Sodium malate
E 351 Potassium malate
E 352 Calcium malate
E 353 Metatartaric acid
E 354 Calcium tartrate
E 355 Adipic acid
E 363 Succinic acid
E 375 Nicotinic acid(vitamin B3)
E 380 Triammonium citrate
E 385 Calcium disodium ethylenediaminetetraacetate
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 405 Propylene glycol alginate
E 406 Agar-agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Traganth
E 414 Gum arabic
E 415 Xanthan gum
E 420 Sorbitol
E 421 Mannite
E 422 Glycerol
E 425 Konjac rubber
E 432 Polysorbate 20
E 433 Polysorbate 80
E 434 Polysorbate 40
E 435 Polysorbate 60
E 436 Polysorbate 65
E 440 Pectin
E 442 Ammonium phosphatide
E 444 Sucrose acetate isobutyrate
E 445 Glycerol ester from root resin
E 450 Diphosphate
E 451 Triphosphate (Na-, K-, Ca-)
E 452 Polyphosphate (Na-, K-, Ca-)
E 459 Beta-cyclodextrin
E 460 Microcrystalline cellulose
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropylmethylcellulose
E 465 Ethyl methyl cellulose
E 466 Carboxymethyl cellulose, sodium carboxymethyl cellulose
E 470 Edible fatty acids (Na, Ka or calcium salts)
E 471 Mono- and diglycerides of fatty acids (MDG)
E 472a MDG acetic acid esters
E 472b Lactic acid esterMDG
E 472c Citric acid estersof MDG
E 472d Tartaric acid estersof the MDG
E 472e Mono- and diacetyl tartaric acid esters of MDG
E 472f Acetic acid and tartaric acid estersof MDG
E 473 Sugar esters of fatty acids
E 474 sugar glycerides
E 475 Polyglycerol ester
E 476 Polyglycerol polyricinoleate
E 477 Propylene glycol esters of fatty acids
E 479b Thermo-oxidised soybean oil
E 481 sodium stearoyl-2-lactylate
E 482 Calcium stearoyl-2-lactylate
E 483 Stearyl tartrate
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
E 500 Sodium carbonate
E 501 Potassium carbonate
E 503 Ammonium carbonate
E 504 Magnesium carbonate
E 507 Hydrochloric acid
E 508 Potassium chloride
E 509 Calcium chloride
E 510 Ammonium chloride
E 511 Magnesium chloride
E 513 Sulphuric acid
E 514 Sodium hydrogen sulphate
E 515 Potassium hydrogen sulphate
E 516 Calcium sulphate
E 517 Ammonium sulphate
E 520 Aluminium sulphate
E 523 Aluminium ammonium sulphate
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 529 Calcium oxide
E 530 Magnesium oxide
E 535 Sodium hexacyanoferrate (II)
E 536 Potassium hexacyanoferrate (II)
E 540 Dicalcium diphosphate, calcium phosphate
E 543 Calcium sodium polyphosphate
E 544 Calcium polyphosphate
E 550 Sodium silicate
E 551 Silicic acid, silicon dioxide
E 552 Calcium silicate
E 553a Magnesium silicate
E 553b Talc
E 554 Sodium aluminium silicate
E 555 Potassium aluminium silicate
E 556 Calcium aluminium silicate (now banned)
E 558 Betonit (meanwhile prohibited)
E 559 aluminium silicate -kaolin- (now banned)
E 570 Stearic acid (fatty acids)
E 572 Magnesium stearate
E 574 Gluconic acid
E 575 Glucono-delta-lactone
E 576 Sodium gluconate
E 577 Potassium gluconate
E 578 Calcium gluconate
E 579 Iron-II-gluconate
E 585 Iron-II-lactate
E 620 Glutamic acid
E 621 Sodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 625 Magnesium diglutamate
E 627 disodium guanylate
E 628 Dipotassium guanylate
E 630 Inosic acid
E 631 Disodium inosinate
E 632 Potassiuminosinate
E 633 Calcium inosinate
E 636 Maltol
E 637 Ethyl maltol
E 640 Glycine and its sodium salt
E 650 Zinc acetate
E 901 Beeswax
E 902 Candelilla wax
E 903 Carnauba wax
E 904 Shellac
E 905 Wax, microcrystalline
E 912 Montanic acid ester
E 913 Lanolin (sheep's wool grease)
E 914 Polyethylene wax oxidates
E 915 Esters of collophony
E 920 L-Cysteine
E 927b Urea, carbamide
E 938 Argon
E 939 Helium
E 941 Nitrogen
E 948 Oxygen
E 950 Acesulfame
E 951 Aspartame
E 952 Cyclamate
E 953 Isomalt
E 954 Saccharin
E 957 Thaumatin
E 959 Neohesperidine DC
E 965 Maltitol
E 966 Lactite
E 967 Xylitol
E 999 Quillaja extract
E 1103 Invertase
E 1105 Lysozyme
E 1200 Polydextrose
E 1201 Polyvinylpyrrolidone, PVP
E 1202 Polyvinylpolypyrrolidone, PVPP
E 1410 Mono starch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distal adipate
E 1440 Hydroxypropyl starch
E 1442 Hydroxypropyl distillate phosphate
E 1450 Starch sodium octenyl succinate
E 1451 Acetylated oxidised starch
E 1505 Triethyl citrate
E 1517 Glycerol diacetate
E 1518 Glycerol triacetate
E 1519 Benzyl alcohol
E 1520 1,2-propanediol (propylene glycol)

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General information
This section has been translated automatically.

E-numbers: The European Union (EU) assigns an E-number to each approved food additive. These numbers are valid in all countries of the European Union (E stands for "Europe", but also for edible). It is not uncommon for the "E" to be omitted from the name (example: "900" instead of E 900).

In total, there are currently 341 authorised additives, 34 groups and other substances in the EU.

An authorisation is only granted if "there are no health risks, if the additive is technically necessary and if its use does not mislead the consumer". Additives may only be used after explicit approval. Additives must be marked on the product (declaration of an E-number).

Food additives are prohibited subject to approval. A conditional approval means that all substances are automatically banned unless they are expressly permitted.

There is no labelling obligation for flavouring substances for which only "nature-identical" or artificial labelling is required. The allergologically important group of enzymes also remains without E-declaration. They are not defined as additives but as processing aids. If enzymes are still present in the final product and have a technological effect, they have to be declared as additives.

Complication(s)
This section has been translated automatically.

Food additives can trigger immunological reactions as well as non-immunological "intolerance reactions". In non-immunological intolerance reactions, sulphites, colourings, glutamates and preservatives play a special role. The clinical manifestations of food intolerances are:

listed. The links between food additives and clinical phenomena can only be established by a double-blind provocation experiment.

In the case of phenomena that cannot be interpreted with certainty, a cocktail of tests with several substances in question is recommended. When evaluating the results, it should be noted that additional factors such as stress, physical strain and general illnesses can influence the results.

Peroral "cocktail" provocation tests with additives

Preservative mix 600mg (6 capsules)

E200, E210, E 218, E 280, E 320, E 321 each 100mg

Food colouring mix 65mg (2 capsules, 1 capsule of 1 and 2 each)

E102, E 110, E 122, E 123, E 124, E 151
E104, E102120, E102127, E102131, E10132, E102160, E102, E172

Additiva are taken as a screening in a single dose (open provocation). Attention must be paid to late reactions. Monitoring of the patients until 3 hours after the test.

E 102(tartrazine)
E104 choline yellow
E 110 Yellow orange S
E120 Fireplace, cochineal
E122 Azorubine
E123 Amaranth
E124 Cochineal red A
E127 Erythrosine
E131 Patent blue
E132 indigo carmine
E151 Brilliant black
E160 b Bixin, Norbixin, Annato,
E172 Iron oxide III
E 200 Sorbic acid
E 210 Benzoic acid
E 218 Methyl parahydroxybenzoic acid
E 280 Propionic acid
E 320 Butylhydroxytoluene
E321 Butyl hydroxyanisole

Note: The following are responsible for the assessment: in Germany: Bundesinstitut für Risikobewertung(BfR). For the EU the Scientific Committee on Food (SCF) and since 2003 the European Food Safety Authority(EFSA) is responsible.

Note(s)
This section has been translated automatically.

Food additives are prohibited subject to authorisation. A conditional approval means that all substances are automatically banned unless they are expressly permitted.

There is no labelling obligation for flavouring substances for which only "nature-identical" or artificial labelling is required. The allergologically important group of enzymes also remains without E-declaration. They are not defined as additives but as processing aids. If enzymes are still present in the final product and have a technological effect, they have to be declared as additives.

Literature
This section has been translated automatically.

Burger A et al (1993) In: Hunnius, Pharmaceutical Dictionary. De Gruyter-Verlag Berlin-New York p. 835-836
Jäger et al (2001) Food additives. In: L. Jäger and B.Wüthrich Food allergies and intolerances. Urbann&Fischer p.177-192