Food With E Numbers is a guide which includes all of the food that contains E Numbers . It includes the various food that have high amounts of nitrites or nitrates, artificial colourings and chemical preservatives and even chocolate.

Food With E Numbers

The “E numbers” in the ingredients list of your packaged foods replace the chemical or common name of particular food additives. These are used to enhance the colour, flavour, texture or prevent food from spoiling.

Food additives have been used for centuries. The ancient Romans would use spices such as saffron to give foods a rich yellow colour. Salt and vinegar were used to preserve meats and vegetables for long voyages.

In the 1960s, regulators decided to make a standardised list of these additives. In Europe, these are referred to as E numbers (the E stands for Europe). In Australia, we just use their code number.

So, vitamin C would be called E300 in Europe. In Australia, it can be found on labels with the code number 300, such as “food acid 300”, “ascorbic acid (300)” or “vitamin C (300)”.

What do the numbers mean?

100 to 199: Food colouring. Saffron is “food colour 164” in Australia (or E164 in Europe). Other spices commonly used to add colour to foods include turmeric (E100) and paprika (E160c).

200 to 299: Preservatives. These prevent the growth of microbes in food that might make us sick. E220, for example, is sulphur dioxide, a preservative commonly used in wine to stop acetic acid bacteria from turning the wine into vinegar.

300 to 399: Antioxidants. Vitamin C (E300) falls into this category.

400 to 499: Thickeners, emulsifiers and stabilisers. Thickeners are commonly used in soups or sauces. Emulsifiers help keep oily substances and watery substances mixed, such as mayonnaise. Without emulsifiers, the oily and watery part can separate, as seen with vinaigrettes.

500 to 599: Acidity regulators and anti-caking agents. Sodium bicarbonate (E500), commonly known as baking soda or bicarb soda, regulates acidity.

600 to 699: Flavour enhancers, including monosodium glutamate (E621) or MSG.

700 to 999: Sweeteners, foaming agents and the gases used to package foods, such as nitrogen gas (E941). This is used in most potato chip packaging, as it stops them from oxidising.

Many E numbers are naturally occurring substances, such as vitamin B1 (E101) and even oxygen (E948).

Regulation of E numbers

E number restrictions vary between countries, depending on how the local regulatory authorities interpret the product’s toxicity results. Toxicity is the ability for a substance to cause damage, which is often related to how much of the substance is eaten.

Everything is toxic in a high enough dose. Even caffeine is toxic if you have enough of it. But most people don’t consume anywhere near a toxic dose, which would be more than 100 cups of coffee.

Some E number additives are banned elsewhere in the world but not in Australia. Let’s look at what the science says about the key culprits.

Amaranth (E123)

Amaranth (E123) is used to give a dark-red colour to foods. It is permitted for use in foods at concentrations of up to 30mg/kg in Australia and the European Union but is banned in the United States due to concerns it causes cancer.

In 1971, a Russian study linked the dye to cancer in rats. There was considerable criticism of the methodology of the study and the US Food and Drug Administration (FDA) undertook several subsequent studies.

The FDA found little evidence amaranth was harmful. In one study, female rats given high doses did have an increase in malignant tumours. However, the dose was so high a human would have to drink 7,500 cans of soft drink a day to reach it.

However, following significant public outcry, in 1976 the FDA banned this food colouring.

Food manufacturers in the United States could apply to have it retested, but that’s an expensive process. E123 has been replaced by another red colouring agent, E129, one of the “Southampton six”.

The ‘Southampton six’

In 2007, a UK study found a link between mixtures of food colouring and increased hyperactivity in children. Two colouring mixtures were used: Mix A (containing E102, E110, E122 and E124) and Mix B (containing E104, E110, E122, E129).

The study measured hyperactivity by parent-teacher questionnaires, computer tests and having psychology students directly observe children in a classroom.

Both mixes appeared to be associated with hyperactivity in children aged eight to nine years, but only Mix A was linked to hyperactivity in three-year-olds.

Following public outrage, a “voluntary ban” was implemented in 2009. This means the colours can be added to foods in the United Kingdom and European Union, but they must carry a warning that they “may have adverse effect on activity and attention in children”.

While food manufacturers can continue to use them, the bad publicity following their continued use prompted many to find alternatives.

No warnings are required for these additives in Australia, following investigation by the food regulator, Food Standards Australia New Zealand (FSANZ).

Tartrazine (E102)

FSANZ reviewed tartrazine (E102) – one of the Southampton six – in 2014 and confirmed it was non-toxic and safe for consumption. FSANZ did admit uncertainty, though, about its effects on hypersensitivity.

In the US and EU, products containing tartrazine must carry a warning that they may cause allergic-type reactions in susceptible people.

One study found that tartrazine led to an allergic reaction in about a quarter of people with allergies.

A more recent review found that avoiding tartrazine can help control asthma – but only for people who are sensitive to it.

It has been suggested tartrazine might contribute to hyperactivity, but only in those children who are sensitive to it.

There is also some evidence to suggest that certain children with ADHD may be genetically sensitive to food colours. Consuming excessive food colours may therefore make their symptoms worse.

Food E Numbers

The ‘E’ on E numbers on a food label stands for ‘Europe’. Food E Numbers are a set of codes for substances used as food additives. Commonly found on food labels, their safety assessment and approval are the responsibility of Regulatory Authorities

Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners, and gelling agents were added as well.

Broad overview:

• E100–E199: Colours
• E200–E299: Preservatives
• E300–E399 (antioxidants, acidity regulators)
• E400–E499 (thickeners, stabilisers, emulsifiers)
• E500–E599 (acidity regulators, anti-caking agents)
• E600–E699 (flavour enhancer)
• E700–E799 (antibiotics)
• E900–E999 (glazing agents, gases and sweeteners)
• E1000–E1599 (additional additives)

Food additives and E numbers

Understanding food labeling

‘E numbers’ are codes for natural and artificial food additives that appear in food labeling. The coding was set up and is used by the European Union. The ‘E’ stands for Europe and appear on food labelling that is assessed and approved by the European Food Safety Authority. The E code that appears on your label has been approved and is safe to be consumed by this body. According to the EU all food additives must be clearly labelled on the list of ingredients as an E code or by name. The common or colloquial understanding of ‘E’ number is seen as a negative term when describing food additives contained on some food labels. However, the ‘E’ code can stand for natural additives such as vitamins e.g vitamin C is E300.

What are Food Additives?

Food additives are ingredients that are added to food for reasons such as: to make them last longer, give them colour or to sweeten them. Here is a list of the most common food additives you will see on labels:

• Antioxidants: Oxidation reactions happen when foods are exposed to air causing them to turn brown or go rancid. Antioxidants slow the rate of oxidation extending the shelf life of food. Example: Mayonnaise, soups or sauces. Eg. Citric acid(E330) is used in tins, cheeses to stop them going rancid.
  

• Colours: By adding colour to food you make it more appealing to the consumer. Food colouring can be natural in origin such as Curcumin ( E100) which is made from turmeric and is used in curry, fats and oils or processed cheese. And controversial artificial colouring such as Tartazine (E102) which is a synthetic dye which sometimes appears in ready meals.
  
• Emulsifiers/Stabilisers: Foods that are a mix of oil and water will separate without and emulsifier e.g mayonnaise. They keep mixtures of foods ‘stable’ giving it texture and structure and help prevent food turning rancid. Pectin (E440) is very a common gelling agent used in jam.
  
• Flavour Enhancers: Flavours are added to food to enhance the taste and are often imitation of the flavour of the food. Foods like ice cream, meat substitutes, natural yogurt would often be tasteless and unappealing without flavouring. There are natural flavours made from animal and vegetable sources and chemically made flavours such as monosodium glutamate (E621) which is used in processed food.
  
• Preservatives: Preservatives keep food safe for longer and stop fungus and bacteria growing that will spoil food. There are traditional ways of preserving food such as smoking fish and meats, and factory methods such as freezing, canning, pickling and drying that remove the factors that would allow mould or bacteria to grow. Chemical preservatives like potassium and sodium nitrate (E249 and E250) are synthetic additives used for many foods including meats that make them last longer.
  
• Sweeteners: Sugar is one of the most important flavouring substance and has been around since people began eating honey from 2000 BC! However sugar is controversial as it causes all sorts of health problems. Therefore alternatives to sugar like artificial sweeteners were developed to reduce the amount of sugar needed in food product but still provide sweet taste like Aspartame (E 951) used in slimming soda drinks like Diet Coke.
  

Good versus Bad E numbers

There have been lots of controversy over the usage of food additives that have been linked to all sorts of health and behavioural problems however are still deemed safe by EU legislation, making it confusing for the consumer. One of the big stories around monosodium glutamate led to clinical trials to investigate whether it was deemed dangerous yet researchers could not find any link to disease or side effects. However, regardless of trials and assurance of safety from food bodies it is generally accepted that a lot chemically made food additives are deemed ‘unhealthy’ by the public opinion.

Without many food additives, such as preservatives that help eliminate bacteria, food will become quickly rancid and poisonous making it difficult to produce and sell globally. The balance lies in whether or not you are buying food that has been heavily processed or contains sugars and colorings that are detriment to health of you and your children.

Although not strictly termed ‘good’ some E numbers are better than others and are derived from natural sources.
A great way to identify which E numbers are what is by educating yourself and your family on food labeling and by using apps that help you discover quickly what is in your food before you buy.

 E-numbers (risk foods)

ID’s	KEY DESCRIPTIVE LABELS	NARRATIVE DESCRIPTION
100	Curcumin	Natural food color
101	Lactoflavin	Natural food color
101a	Riboflavin-5-phosphate	Natural food color
102	Tartrazine	Synthetic food color
104	Quinoline Yellow	Synthetic food color
110	Sunset Yellow FCF, Orange Yellow S	Synthetic food color
120	Cochineal, Carminic acid, Carmines	Natural food color
122	Carmoisine, Azorubine	Synthetic food color
123	Amaranth	Synthetic food color
124	Ponceau 4R, Cochineal Red A, Brilliant Scarlet 4R	Synthetic food color
127	Erythrosine	Synthetic food color
131	Patent Blue V	Synthetic food color
132	Indigo carmine, Indigotine	Synthetic food color
133	Brilliant Blue FCF	Synthetic food color
140	Chlorophylls and Chlorophyllins	Natural food color
141	Copper complexes of chlorophylls and chlorophyllins	Synthetic food color
142	Greens S	Synthetic food color
150, 150a – d	Plain Caramel, caustic sulphite caramel, ammonia caramel, sulphite ammonia caramel	Synthetic food color
151	Black PN, Brilliant Black BN	Synthetic food color
153	Carbon black, vegetable carbon	Synthetic food color
154	Brown FK, Kipper Brown	Synthetic food color for kipper
155	Brown HAT, Chocolate brown HT	Synthetic food color
160	Carotenoids (a -,b -,g -carotene, annatto, bixin, norbixin, capsanthin, lycopene, b -apo-8‘-carotenal, ethyl ester of b -apo-8‘-carotenic acid)	Natural food colors
161	Xanthophylls (flavoxanthin, lutein, cryptoaxanthin, rubixanthin, violaxanthin, rhodoxanthin, canthaxanthin	Natural food colors
162	Beetroot Red, Betanin	Natural food color
163	Anthocyanins	Natural food colors
170	Calcium carbonate	Food color for food surfaces
171	Titanium dioxide	Food color for food surfaces
172	Iron oxides and hydroxides	Food color for food surfaces
173	Aluminium	Food color for food surfaces
174	Silver	Food color for food surfaces
175	Gold	Food color for food surfaces
180	Pigment Rubine, Lithol Rubine BK	Synthetic food color for cheese surfaces
200 – 203	Sorbic acid and its sodium, potassium and calcium salts	Preservatives
210 – 213	Benzoic acid and its sodium, potassium and calcium salts	Preservatives
214 – 219	Ethyl para-hydroxybenzoate, sodium ethyl para-hydroxybenzoate, propyl para-hydroxybenzoate, sodium propyl para-hydroxybenzoate, methyl para-hydroxybenzoate, sodium methyl para-hydroxybenzoate	Preservatives
220 – 228	Sulphur dioxide, sodium sulphite, sodium hydrogen sulphite, sodium metabisulphite, potassium sulphite, sodium sulphite, calcium sulphite, calcium hydrogen sulphite, potassium hydrogen sulphite	Preservatives
230	Biphenyl, diphenyl	Preservative for surface-treatment of citrus fruits
231 – 232	Orthophenyl phenol, sodium orthophenyl phenol	Preservatives for surface-treatment of citrus fruits
233	Thiabendazole	Preservative
234	Nisin	Preservative
235	Natamycin, Pimaracin	Preservative for surface-treatment of meat products and cheese
239	Hexamehylene tetramine, Hexamine	Preservative for provolone cheese
242	Dimethyl dicarbonate	Preservative for drinks
249 – 252	Potassium nitrite, sodium nitrite, sodium nitrate, saltpetre	Preservatives
260	Acetic acid	Preservative, acidifier
270	Lactic acid	Preservative, antioxidant, acidifier
280 – 283	Propionic acid, sodium propionate, calcium propionate, potassium propionate	Preservatives
284	Boric acid	Preservative, admitted only for caviare
285	Sodium tetraborate	Preservative, admitted only for caviare
290	Carbon dioxide	Preservative, protective gas, leavening agent
296	Malic acid	Acidifier
297	Fumaric acid	Acidifier

300 – 302	Ascorbic acid, sodium ascorbate, calcium ascorbate	Antioxidants, acidifiers, stabilizers, flour-treating agents
304	Fatty acid esters of ascorbic acid	Antioxidants, emulsifiers, stabilizers
306	Tocopherol-rich extract	Antioxidants
307 – 309	a-tocopherol, g-tocopherol, d-tocopherol	Antioxidants
310 – 312	Propyl gallate, octyl gallate, dodecyl gallate	Antioxidants
315 – 316	Erythorbic acid, sodium erythorbate	Antioxidants, chelating agents, stabilizers
320	Butylated hydroxyanisole	Antioxidant
321	Butylated hydroxytoluene	Antioxidant
322	Lecithin	Emulsifier
325 – 327	Sodium lactate, potassium lactate, calcium lactate	Preservatives, acidity regulators, melting salts, firming agents, flavor enhancers
330	Citric acid	Antioxidant, acidifier, chelating agent
331 – 333	Sodium, potassium and calcium citrates	Antioxidants, acidifiers, melting salts, chelating agents
334	Tartaric acid	Acidifiers, acidity regulators, chelating agents
335 – 337	Sodium and potassium tartrates	Acidifiers, leavening agents, stabilizers
338 – 343	Phosphoric acid and its sodium, potassium, magnesium and calcium phosphates	Preservatives, acidifiers, acidity regulators, emulsifiers
350 – 352	Sodium, potassium, and calcium malates	Acidity regulators
353	Metartartaric acid	Acidifier, acidity regulator, stabilizer
354	Calcium tartrate	Acidifier, acidity regulator, firming agent
355	Adipic acid	Acidifier, acidity regulator, flavor enhancer
363	Succinic acid	Acidifier, flavor enhancer
380	Triammonium citrate	Acidity regulator, stabilizer
385	Calcium disodium ethylene diamine tetra-acetate	Antioxidants, chelating agent, stabilizer

400 – 405	Alginic acid and its sodium, potassium, ammonium and calcium salts, propane-1,2-diol alginate	Gelling agent, thickener
406	Agar	Gelling agent, thickener
407	Carrageenan	Gelling agent, thickener
410	Locust bean gum	Gelling agent, thickener
412	Guar gum	Gelling agent, thickener
414	Acacia gum	Gelling agent, thickener
415	Xanthan gum	Carrier, filling agent, stabilizer, thickener
416	Karaya gum	Gelling agent, thickener
417	Tara gum	Gelling agent, thickener
418	Gellan gum	Gelling agent, stabilizer, thickener
420	Sorbitol	Carrier, humectant, sweetener
421	Mannitol	Carrier, sweetener
422	Glycerol	Filling agent, humectant
431	Polyoxyethylene (40)	Emulsifier for special wines
432 – 436	Polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (20) sorbitan monopalminate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate	Emulsifieren, foaming agent, chelating agent
440a -b	Pectins	Gelling agent, stabilizer, thickener
442	Ammonium phosphatides	Emulsifieren, stabilizer
444	Sucrose acetate isobutyrate	stabilizer
445	Glycerol esters of wood rosins	stabilizer
450 – 452	Diphosphates, triphosphates and polyphosphates	Preservatives, antioxidants, acidity regulators, anti-caking agents, emulsifiers, melting salte, leavening agents
466	Carboxy methyl cellulose, sodium carboxy methyl cellulose	Filling agents, thickeners
461 – 466	Methyl cellulose, ethyl cellulose, hydroxy propyl cellulose, hydroxy propyl methyl cellulose, ethyl methyl cellulose, carboxy methyl cellulose, sodium carboxy methyl cellulose	Filling agents, foaming agents, glazing agents, thickeners
470	Sodium, potassium, calcium and magnesium salts of fatty acids	Emulsifiers, foaming agents
471	Mono- and diglycerides of fatty acids	Emulsifiers, foaming agents, fluor-treating agents
472a-f	Acetic acid esters, lactic acid esters, citric acid esters, and tartaric acid esters of mono- and diglycerides of fatty acids	Emulsifiers, foaming agents, fluor-treating agents, anti-caking agents
473	Sucrose esters of fatty acids	Emulsifiers, foaming agents, stabilizers
474	Sucroglycerides	Emulsifiers, foaming agents, stabilizers
475	Polyglycerol esters of fatty acids	Emulsifiers, stabilizers
476	Polyglycerol polyricinoleate	Emulsifier, stabilizer
477	Propane-1,2-diol esters of fatty acids, propylene glycol esters of fatty acids	Emulsifiers, stabilizers
479b	Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids	Emulsifiers, anti-caking agents
481	Sodium stearoyl-2-lactylate	Emulsifier, flour-treating agent
482	Calcium stearoyl-2-lactylate	Emulsifier, flour-treating agent
483	Stearyl tartrate	Emulsifier, flour-treating agent
491 – 495	Sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate	Emul

500 – 503	Sodium, potassium and ammonium carbonates	Acidity regulators, anti-caking agents,        leavening agents
507	Hydrochloric acid	Acidity regulator
508 – 511	Potassium chloride, calcium chloride, ammonium chloride/ammonia solution, Mmagnesium chloride	Firming agents, flavor enhancers
512	Stannous chloride	Antioxidants, acidifier, stabilizer
513	Sulphuric acid	Acidity regulators
514 – 523	Sodium, potassium, calcium, magnesium, copper, and aluminium sulphates	Carriers, acidity regulators, firming agents
524 – 528	Sodium, potassium, calcium, ammoniumand magnesium hydroxide	Acidity regulators
529	Calcium oxide	Acidity regulators
530	Magnesium oxide	Acidity regulators, anti-caking agent
535, 536, 538	Sodium, potassium and calcium ferrocyanide	Anti-caking agents, stabilizers
541	Sodium aluminium phosphate, acidic	Leavening agent
551	Silicon dioxide (Silica)	Carrier, Anti-caking agent
552 – 556	Calcium silicate, magnesium silicate, magnesium trisilicate, talc, sodium aluminium silicate, potassium aluminium silicate, calcium aluminium silicate	Carriers, anti-caking agents
558	Bentonite	Carrier, anti-caking agent, surface-treatment agent
559	Aluminium silicate (kaolin)	Carrier, anti-caking agent, surface-treatment agent
570	Stearic acid	Anti-caking agent, emulsifier, glazing agent, surface-treatment agent
574	Gluconic acid	Acidity regulators, chelating agent, stabilizer, surface-treatment agent
575	Glucone-delta-lactone	Acidity regulator, stabilizer
576 – 578	Sodium, potassium and calcium gluconate	Acidity regulators, stabilizers
579	Ferrous gluconate	Stabilizer
585	Ferrous lactate	Stabilizer
620 – 625	Glutamic acid and its sodium, potassium, calcium, ammonium and magnesium salts	Flavor enhancers
626 – 629	Guanylic acid and its sodium, potassium and calcium salts	Flavor enhancers
630 – 633	Inosinic acid and its sodium, potassium and calcium salts	Flavor enhancers
634 – 635	Calcium 5‘-ribonucleotides, disodium 5‘ribonucleotides	Flavor enhancers
640	Glycine and ist sodium salt	Flavor enhancers

900	Dimethyl polysiloxane	Anit-foaming agent
901	Beeswax, white and yellow	Anti-caking agent, glazing agent, su  rface-treatment agent
902	Candelilla wax	Anti-caking agent, glazing agent, surface-treatment agent
903	Carnauba wax	Anti-caking agent, glazing agent, surface-treatment agent
904	Shellac	Anti-caking agent, glazing agent, surface-treatment agent
912	Montanic acid esters	Surface-treatment agent
914	Oxidized polyethylene wax	Preservative, surface-treatment agent
927b	Carbamide	Stabilizer for gew-gum
938	Argon	Protective gas
939	Helium	Protective gas
941	Nitrogen	Protective gas, propellant
942	Nitrous oxide	Propellant
948	Oxygen	Propellant
950	Acesulfame K	Sweetener
951	Aspartame	Sweetener
952	Cyclamic acid and its sodium and calcium salts	Sweeteners
953	Isomalt	Carrier, sweetener
954	Saccharin and its sodium and calcium salts	Sweeteners
957	Thaumatin	Flavor enhancer, sweetener
959	Neohesperidine DC	Sweetener
965	Maltitol	Carrier, sweetener
966	Lactitol	Sweetener
967	Xylitol	Carrier, sweetener
999	Quillaia extract	Foaming agent
1105	Lysozyme	Preservative
1200	Polydextrose	Carrier, filling agent, humectant
1201	Polyvinylpyrrolidone	Carrier, glazing agent
1202	Polyvinylpolypyrrolidone	Carrier, glazing agent
1404	Oxidized starch	Carrier, thickener
1410	Monostarch phosphate	Carrier, thickener
1412	Distarch phosphate	Carrier, thickener
1413	Phophated distarch phosphate	Carrier, thickener
1414	Acetylated distarch phosphate	Carrier, thickener
1420	Acetylated starch, mono starch acetate	Carrier, thickener
1422	Acetylated distarch adipate	Carrier, thickener
1440	Hydroxy propyl starch	Carrier, thickener
1442	Hydroxy propyl distarch phosphate	Carrier, thickener
1450	Starch sodium octenyl succinate	Carrier, thickener