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E Numbers
Isn't it reassuring to know that our food is this nutritious?
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E100 Curcumin, turmeric [Colouring]
E101 Riboflavin (Vitamin B2), formerly called lactoflavin (Vitamin G) [Colouring] [likely to be GM]
E101a Riboflavin-5'-Phosphate [Colouring] [likely to be GM]
E102 Tartrazine [Colouring] [possible allergic reaction]
E103 Chrysoine Resorcinol [Colouring]
E104 Quinoline Yellow [Colouring] [possible allergic reaction]
E105 Fast Yellow AB [Colouring]
E106 Riboflavin-5-Sodium Phosphate [Colouring]
E107 Yellow 2G [Colouring] [possible allergic reaction]
E110 Sunset Yellow FCF, Orange Yellow S [Colouring] [possible allergic reaction]
E111 Orange GGN [Colouring]
E120 Cochineal, Carminic acid, Carmines [Colouring] [possible allergic reaction] [animal origin]
E121 Orcein, Orchil [Colouring]
E122 Carmoisine, Azorubine [Colouring] [possible allergic reaction]
E123 Amaranth [Colouring] [possible allergic reaction]
E124 Ponceau 4R, Cochineal Red A, Brilliant Scarlet 4R [Colouring] [possible allergic reaction]
E125 Scarlet GN [Colouring]
E126 Ponceau 6R [Colouring]
E127 Erythrosine [Colouring] [possible allergic reaction]
E128 Red 2G [Colouring] [possible allergic reaction]
E129 Allura Red AC [Colouring] [possible allergic reaction]
E130 Indanthrene blue RS [Colouring]
E131 Patent Blue V [Colouring] [possible allergic reaction]
E132 Indigo carmine, Indigotine [Colouring] [possible allergic reaction]
E133 Brilliant Blue FCF [Colouring] [possible allergic reaction]
E140 Chlorophylls and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins [Colouring]
E141 Copper complexes of chlorophylls and chlorophyllins (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins [Colouring]
E142 Greens S [Colouring] [possible allergic reaction]
E150a Plain Caramel [Colouring] [likely to be GM]
E150b Caustic sulphite caramel [Colouring] [likely to be GM]
E150c Ammonia caramel [Colouring] [likely to be GM]
E150d Sulphite ammonia caramel [Colouring] [likely to be GM]
E151 Black PN, Brilliant Black BN [Colouring] [possible allergic reaction]
E152 Black 7984 [Colouring] [possible allergic reaction]
E153 Carbon black, Vegetable carbon [Colouring] [likely to be GM] [possibly of animal origin]
E154 Brown FK, Kipper Brown [Colouring] [possible allergic reaction]
E155 Brown HT, Chocolate brown HT [Colouring] [possible allergic reaction]
E160a Alpha-carotene, Beta-carotene, Gamma-carotene [Colouring]
E160b Annatto, bixin, norbixin [Colouring] [possible allergic reaction]
E160c Capsanthin, capsorubin, Paprika extract [Colouring]
E160d Lycopene [Colouring] [possibly GM]
E160e Beta-apo-8'-carotenal (C 30) [Colouring]
E160f Ethyl ester of beta-apo-8'-carotenic acid (C 30) [Colouring]
E161a Flavoxanthin [Colouring]
E161b Lutein [Colouring]
E161c Cryptoaxanthin [Colouring] [likely to be GM]
E161d Rubixanthin [Colouring]
E161e Violaxanthin [Colouring]
E161f Rhodoxanthin [Colouring]
E161g Canthaxanthin [Colouring] [possibly of animal origin]
E162 Beetroot Red, Betanin [Colouring]
E163 Anthocyanins [Colouring]
E170 Calcium carbonate [Colouring]
E171 Titanium dioxide [Colouring]
E172 Iron oxides and hydroxides [Colouring]
E173 Aluminium [Colouring]
E174 Silver [Colouring]
E175 Gold [Colouring]
E180 Pigment Rubine, Lithol Rubine BK [Colouring]
E181 Tannin [Colouring]
E200 Sorbic acid [Preservative]
E201 Sodium sorbate [Preservative]
E202 Potassium sorbate [Preservative]
E203 Calcium sorbate [Preservative]
E210 Benzoic acid [Preservative] [possible allergic reaction]
E211 Sodium benzoate [Preservative] [possible allergic reaction]
E212 Potassium benzoate [Preservative] [possible allergic reaction]
E213 Calcium benzoate [Preservative] [possible allergic reaction]
E214 Ethyl para-hydroxybenzoate [Preservative] [possible allergic reaction]
E215 Sodium ethyl para-hydroxybenzoate [Preservative] [possible allergic reaction]
E216 Propyl para-hydroxybenzoate [Preservative] [possible allergic reaction]
E217 Sodium propyl para-hydroxybenzoate [Preservative] [possible allergic reaction]
E218 Methyl para-hydroxybenzoate [Preservative] [possible allergic reaction]
E219 Sodium methyl para-hydroxybenzoate [Preservative] [possible allergic reaction]
E220 Sulphur dioxide [Preservative] [possible allergic reaction]
E221 Sodium sulphite [Preservative] [possible allergic reaction]
E222 Sodium hydrogen sulphite [Preservative] [possible allergic reaction]
E223 Sodium metabisulphite [Preservative] [possible allergic reaction]
E224 Potassium metabisulphite [Preservative] [possible allergic reaction]
E225 Sodium sulphite [Preservative] [possible allergic reaction]
E226 Calcium sulphite [Preservative] [possible allergic reaction]
E227 Calcium hydrogen sulphite [Preservative] [Firming Agent] [possible allergic reaction]
E228 Potassium hydrogen sulphite [Preservative] [possible allergic reaction]
E230 Biphenyl, diphenyl [Preservative]
E231 Orthophenyl phenol [Preservative]
E232 Sodium orthophenyl phenol [Preservative]
E233 Thiabendazole [Preservative]
E234 Nisin [Preservative]
E235 Natamycin, Pimaracin [Preservative]
E236 Formic acid [Preservative]
E237 Sodium formiate [Preservative]
E238 Calcium formiate [Preservative]
E239 Hexamethylene tetramine, Hexamine [Preservative]
E240 Formaldehyde [Preservative]
E242 Dimethyl dicarbonate [Preservative]
E249 Potassium nitrite [Preservative]
E250 Sodium nitrite [Preservative]
E251 Sodium nitrate, saltpetre [Preservative]
E252 Potassium nitrate (Saltpetre) [Preservative] [possibly of animal origin]
E260 Acetic acid [Preservative] [Acidity regulator]
E261 Potassium acetate [Preservative] [Acidity regulator]
E262 Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate) [Preservative] [Acidity regulator]
E263 Calcium acetate [Preservative] [Acidity regulator]
E264 Ammonium acetate [Preservative]
E270 Lactic acid [Preservative] [Acid] [Antioxidant] [possibly of animal origin]
E280 Propionic acid [Preservative]
E281 Sodium propionate [Preservative]
E282 Calcium propionate [Preservative] [possible allergic reaction]
E283 Potassium propionate [Preservative]
E284 Boric acid [Preservative]
E285 Sodium tetraborate (borax) [Preservative]
E290 Carbon dioxide [Acidity regulator]
E296 Malic acid [Acid] [Acidity regulator]
E297 Fumaric acid [Acidity regulator]
E300 Ascorbic acid (Vitamin C) [Antioxidant]
E301 Sodium ascorbate [Antioxidant]
E302 Calcium ascorbate [Antioxidant]
E303 Potassium ascorbate [Antioxidant]
E304 Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate [Antioxidant]
E306 Tocopherol-rich extract (natural) [Antioxidant] [possibly GM]
E307 Alpha-tocopherol (synthetic) [Antioxidant] [possibly GM]
E308 Gamma-tocopherol (synthetic) [Antioxidant] [possibly GM]
E309 Delta-tocopherol (synthetic) [Antioxidant] [possibly GM]
E310 Propyl gallate [Antioxidant] [possible allergic reaction]
E311 Octyl gallate [Antioxidant] [possible allergic reaction]
E312 Dodecyl gallate [Antioxidant] [possible allergic reaction]
E315 Erythorbic acid [Antioxidant]
E316 Sodium erythorbate [Antioxidant]
E317 Erythorbin acid [Antioxidant]
E318 Sodium erythorbin [Antioxidant]
E319 Butylhydroxinon [Antioxidant]
E320 Butylated hydroxyanisole (BHA) [Antioxidant]
E321 Butylated hydroxytoluene (BHT) [Antioxidant] [possible allergic reaction]
E322 Lecithin [Emulsifier][likely to be GM] [possibly of animal origin]
E325 Sodium lactate [Antioxidant] [possibly of animal origin]
E326 Potassium lactate [Antioxidant] [Acidity regulator] [possibly of animal origin]
E327 Calcium lactate [Antioxidant] [possibly of animal origin]
E329 Magnesium lactate [Antioxidant]
E330 Citric acid [Antioxidant]
E331 Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate [Antioxidant]
E332 Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate [Antioxidant]
E333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate [Acidity regulator] [Firming Agent]
E334 Tartaric acid (L(+)-) [Acid] [Antioxidant]
E335 Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate [Antioxidant]
E336 Potassium tartrates (i) Monopotassium tartrate (cream of tartar) (ii) Dipotassium tartrate [Antioxidant]
E337 Sodium potassium tartrate [Antioxidant]
E338 Phosphoric acid [Antioxidant]
E339 Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate [Antioxidant]
E340 Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate [Antioxidant]
E341 Calcium phosphates (i) Monocalcium phosphate (ii) Dicalcium phosphate (iii) Tricalcium phosphate [Anti-caking agent] [Firming Agent]
E343 Magnesium phosphates (i) monomagnesium phosphate (ii) Dimagnesium phosphate [Anti-caking agent] (Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives)
E350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate [Acidity regulator]
E351 Potassium malate [Acidity regulator]
E352 Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate [Acidity regulator]
E353 Metatartaric acid [Emulsifier]
E354 Calcium tartrate [Emulsifier]
E355 Adipic acid [Acidity regulator]
E356 Sodium adipate [Acidity regulator]
E357 Potassium adipate [Acidity regulator]
E363 Succinic acid [Acidity regulator]
E365 Sodium fumarate [Acidity regulator]
E366 Potassium fumarate [Acidity regulator]
E367 Calcium fumarate[Acidity regulator]
E370 I,4-Heptonolactone [Acidity regulator]
E375 Nicotinic acid, Niacin, Nicotinamide [Colour Retention Agent] [possible allergic reaction]
E380 Triammonium citrate [Acidity regulator]
E381 Ammoniumferrocitrate [Acidity regulator]
E385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E400 Alginic acid [Thickener] [Stabiliser] [Gelling agent] [Emulsifier]
E401 Sodium alginate [Thickener] [Stabiliser] [Gelling agent] [Emulsifier]
E402 Potassium alginate [Thickener] [Stabiliser] [Gelling agent] [Emulsifier]
E403 Ammonium alginate [Thickener] [Stabiliser] [Emulsifier]
E404 Calcium alginate [Thickener] [Stabiliser] [Gelling agent] [Emulsifier]
E405 Propane-1,2-diol alginate (Propylene glycol alginate) [Thickener] [Stabiliser] [Emulsifier]
E406 Agar [Thickener] [Gelling agent] [Stabiliser]
E407 Carrageenan [Thickener] [Stabiliser] [Gelling agent] [Emulsifier] [possible allergic reaction]
E407a Processed eucheuma seaweed [Thickener] [Stabiliser] [Gelling agent] [Emulsifier]
E410 Locust bean gum (Carob gum) [Thickener] [Stabiliser] [Gelling agent] [Emulsifier]
E412 Guar gum [Thickener] [Stabiliser]
E413 Tragacanth [Thickener] [Stabiliser] [Emulsifier] [possible allergic reaction]
E414 Acacia gum (gum arabic) [Thickener] [Stabiliser] [Emulsifier] [possible allergic reaction]
E415 Xanthan gum [Thickener] [Stabiliser] [possibly GM]
E416 Karaya gum [Thickener] [Stabiliser] [Emulsifier] [possible allergic reaction]
E417 Tara gum [Thickener] [Stabiliser]
E418 Gellan gum [Thickener] [Stabiliser] [Emulsifier]
E420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup [Emulsifier] [Sweetener] [Humectant]
E421 Mannitol [Anti-caking agent] [Sweetener]
E422 Glycerol [Emulsifier] [Sweetener] [possibly of animal origin]
E425 Konjac (i) Konjac gum (ii) Konjac glucomannane [Emulsifier] (Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives)
E430 Polyoxyethylene (8) stearate [Emulsifier] [Stabiliser] [possible allergic reaction] [possibly of animal origin]
E431 Polyoxyethylene (40) stearate [Emulsifier] [possibly of animal origin]
E432 Polyoxyethylene (20) sorbitan monolaurate (polysorbate 20) [Emulsifier] [possibly of animal origin]
E433 Polyoxyethylene (20) sorbitan monooleate (polysorbate 80) [Emulsifier] [possibly of animal origin]
E434 Polyoxyethylene (20) sorbitan monopalmitate (polysorbate 40) [Emulsifier] [possibly of animal origin]
E435 Polyoxyethylene (20) sorbitan monostearate (polysorbate 60) [Emulsifier] [possibly of animal origin]
E436 Polyoxyethylene (20) sorbitan tristearate (polysorbate 65) [Emulsifier] [possibly of animal origin]
E440 Pectins (i) pectin (ii) amidated pectin [Emulsifier]
E441 Gelatine [Emulsifier] [Gelling agent] [animal origin]
E442 Ammonium phosphatides [Emulsifier] [possibly of animal origin]
E444 Sucrose acetate isobutyrate [Emulsifier]
E445 Glycerol esters of wood rosins [Emulsifier]
E450 Diphosphates (i) Disodium diphosphate (ii) Trisodium diphosphate(iii) Tetrasodium diphosphate (iv) Dipotassium diphosphate (v) Tetrapotassium diphosphate (vi) Dicalcium diphosphate (vii) Calcium dihydrogen diphosphate [Emulsifier]
E451 Triphosphates (i) Pentasodium triphosphate (ii) Pentapotassium triphosphate [Emulsifier]
E452 Polyphosphates (i) Sodium polyphosphates (ii) Potassium polyphosphates (iii) Sodium calcium polyphosphate (iv) Calcium polyphophates [Emulsifier]
E459 Beta-cyclodextrine [Emulsifier] (Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives)
E460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose [Emulsifier]
E461 Methyl cellulose [Emulsifier]
E462 Ethyl cellulose [Emulsifier]
E463 Hydroxy propyl cellulose [Emulsifier]
E464 Hydroxy propyl methyl cellulose [Emulsifier]
E465 Ethyl methyl cellulose [Emulsifier]
E466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose [Emulsifier]
E468 Crosslinked sodium carboxymethyl cellulose [Emulsifier] (Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives)
E469 Enzymically hydrolysed carboxymethylcellulose [Emulsifier]
E470a Sodium, potassium and calcium salts of fatty acids [Emulsifier] [Anti-caking agent] [possibly of animal origin]
E470b Magnesium salts of fatty acids [Emulsifier] [Anti-caking agent] [possibly of animal origin]
E471 Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) [Emulsifier] [likely to be GM] [possibly of animal origin]
E472a Acetic acid esters of mono- and diglycerides of fatty acids [Emulsifier] [possibly GM] [possibly of animal origin]
E472b Lactic acid esters of mono- and diglycerides of fatty acids [Emulsifier] [possibly of animal origin]
E472c Citric acid esters of mono- and diglycerides of fatty acids [Emulsifier] [possibly of animal origin]
E472d Tartaric acid esters of mono- and diglycerides of fatty acids [Emulsifier] [possibly of animal origin]
E472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids [Emulsifier] [possibly of animal origin]
E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids [Emulsifier] [possibly of animal origin]
E473 Sucrose esters of fatty acids [Emulsifier] [possibly GM] [possibly of animal origin]
E474 Sucroglycerides [Emulsifier] [possibly of animal origin]
E475 Polyglycerol esters of fatty acids [Emulsifier] [possibly GM] [possibly of animal origin]
E476 Polyglycerol polyricinoleate [Emulsifier] [possibly GM] [possibly of animal origin]
E477 Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids [Emulsifier] [possibly GM] [possibly of animal origin]
E478 Lactylated fatty acid esters of glycerol and propane-1 [Emulsifier] [possibly of animal origin]
E479b Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids [Emulsifier] [likely to be GM] [possibly of animal origin]
E481 Sodium stearoyl-2-lactylate [Emulsifier] [possibly of animal origin]
E482 Calcium stearoyl-2-lactylate [Emulsifier] [possibly of animal origin]
E483 Stearyl tartrate [Emulsifier] [possibly of animal origin]
E491 Sorbitan monostearate [Emulsifier] [possibly GM] [possibly of animal origin]
E492 Sorbitan tristearate [Emulsifier] [possibly of animal origin]
E493 Sorbitan monolaurate [Emulsifier] [possibly of animal origin]
E494 Sorbitan monooleate [Emulsifier] [possibly of animal origin]
E495 Sorbitan monopalmitate [Emulsifier] [possibly of animal origin]
E500 Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (Bicarbonate of soda) (iii) Sodium sesquicarbonate [Acidity regulator] [Raising Agent]
E501 Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate [Acidity regulator]
E503 Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate [Acidity regulator]
E504 Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn. Magnesium hydrogen carbonate) [Acidity regulator] [Anti-caking agent]
E507 Hydrochloric acid [Acid]
E508 Potassium chloride [Gelling agent] [Seasoning]
E509 Calcium chloride [Sequestrant] [Firming Agent]
E510 Ammonium chloride, ammonia solution [Acidity regulator] [Improving agent]
E511 Magnesium chloride [Firming Agent]
E512 Stannous chloride [Antioxidant]
E513 Sulphuric acid [Acid]
E514 Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate [Acidity regulator]
E515 Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate [Seasoning]
E516 Calcium sulphate [Sequestrant] [Improving agent] [Firming Agent]
E517 Ammonium sulphate [Improving agent]
E518 Magnesium sulphate, Epsom salts [Acidity regulator] [Firming Agent]
E519 Copper sulphate [Preservative]
E520 Aluminium sulphate [Firming Agent]
E521 Aluminium sodium sulphate [Firming Agent]
E522 Aluminium potassium sulphate [Acidity regulator]
E523 Aluminium ammonium sulphate [Acidity regulator]
E524 Sodium hydroxide [Acidity regulator]
E525 Potassium hydroxide [Acidity regulator]
E526 Calcium hydroxide [Acidity regulator] [Firming Agent]
E527 Ammonium hydroxide [Acidity regulator]
E528 Magnesium hydroxide [Acidity regulator]
E529 Calcium oxide [Acidity regulator] [Improving agent]
E530 Magnesium oxide [Acidity regulator] [Anti-caking agent]
E535 Sodium ferrocyanide [Acidity regulator] [Anti-caking agent]
E536 Potassium ferrocyanide [Anti-caking agent]
E538 Calcium ferrocyanide [Anti-caking agent]
E540 Dicalcium diphosphate [Acidity regulator] [Emulsifier]
E541 Sodium aluminium phosphate, acidic [Emulsifier]
E542 Bone phosphate [Anti-caking agent] [animal origin]
E543 Calcium sodium polyphosphate
E544
Calcium polyphosphate [Emulsifier]
E545
Aluminium polyphosphate [Emulsifier]
E550 Sodium silicate [Anti-caking agent]
E551 Silicon dioxide (Silica) [Emulsifier] [Anti-caking agent]
E552 Calcium silicate [Anti-caking agent]
E553a (i) Magnesium silicate (ii) Magnesium trisilicate [Anti-caking agent]
E553b Talc [Anti-caking agent] [possible allergic reaction]
E554 Sodium aluminium silicate [Anti-caking agent]
E555 Potassium aluminium silicate [Anti-caking agent]
E556 Calcium aluminium silicate [Anti-caking agent]
E558 Bentonite [Anti-caking agent]
E559 Aluminium silicate (Kaolin) [Anti-caking agent]
E570 Stearic acid (Fatty acid) [Anti-caking agent] [possibly GM] [possibly of animal origin]
E572 Magnesium stearate, calcium stearate [Emulsifier] [Anti-caking agent] [possibly GM] [possibly of animal origin]
E574 Gluconic acid [Acidity regulator]
E575 Glucono-delta-lactone [Acidity regulator] [Sequestrant]
E576 Sodium gluconate [Sequestrant]
E577 Potassium gluconate [Sequestrant]
E578 Calcium gluconate [Firming Agent]
E579 Ferrous gluconate [Colouring]
E585 Ferrous lactate [Colouring] [possibly of animal origin]
E620 Glutamic acid [Flavour enhancer] [possible reaction] [possibly GM]
E621 Monosodium glutamate [Flavour enhancer] [possible reaction] [likely to be GM]
E622 Monopotassium glutamate [Flavour enhancer] [possible reaction] [possibly GM]
E623 Calcium diglutamate [Flavour enhancer] [possible reaction] [possibly GM]
E624 Monoammonium glutamate [Flavour enhancer] [possible reaction] [possibly GM]
E625 Magnesium diglutamate [Flavour enhancer] [possible reaction] [possibly GM]
E626 Guanylic acid [Flavour enhancer]
E627 Disodium guanylate, sodium guanylate [Flavour enhancer]
E628 Dipotassium guanylate [Flavour enhancer]
E629 Calcium guanylate [Flavour enhancer]
E630 Inosinic acid [Flavour enhancer]
E631 Disodium inosinate [Flavour enhancer] [possibly of animal origin]
E632
Dipotassium inosinate [Flavour enhancer]
E633 Calcium inosinate [Flavour enhancer]
E634 Calcium 5'-ribonucleotides [Flavour enhancer]
E635 Disodium 5'-ribonucleotides [Flavour enhancer] [possibly of animal origin]
E636 Maltol [Flavour enhancer]
E637 Ethyl maltol [Flavour enhancer]
E640 Glycine and its sodium salt [Flavour enhancer] [possibly of animal origin]
E900 Dimethyl polysiloxane [Anti-foaming agent] [Anti-caking agent]
E901 Beeswax, white and yellow [Glazing agent][possible allergic reaction] [animal origin]
E902 Candelilla wax [Glazing agent]
E903 Carnauba wax [Glazing agent] [possible allergic reaction]
E904 Shellac [Glazing agent] [animal origin]
E905 Microcrystalline wax [Glazing agent] (Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives)
E907 Crystalline wax [Glazing agent]
E910 L-cysteine [animal origin]
E912 Montanic acid esters
E913 Lanolin, sheep wool grease [Glazing agent]
E914 Oxidized polyethylene wax [Glazing agent]
E915 Esters of Colophane [Glazing agent]
E920 L-cysteine hydrochloride [Improving agent] [animal origin]
E921 L-cysteine hydrochloride monohydrate [Improving agent] [animal origin] (Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives)
E924 Potassium bromate [Improving agent]
E925 Chlorine [Preservative] [Bleach]
E926 Chlorine dioxide [Preservative] [Bleach]
E927b Carbamide [Improving agent]
E928 Benzole peroxide [Improving agent]
E938 Argon [Packaging gas]
E939 Helium [Packaging gas]
E941 Nitrogen [Packaging gas]
E942
Nitrous oxide [Propellant]
E948 Oxygen [Packaging gas]
E950 Acesulfame K [Sweetener]
E951 Aspartame [Sweetener]
E952 Cyclamic acid and its Na and Ca salts [Sweetener]
E953 Isomalt [Sweetener]
E954 Saccharin and its Na, K and Ca salts [Sweetener]
E957 Thaumatin [Sweetener] [Flavour enhancer]
E959 Neohesperidine DC [Sweetener]
E965 Maltitol (i) Maltitol (ii) Maltitol syrup [Sweetener] [Stabiliser] [Humectant]
E966 Lactitol [Sweetener] [animal origin]
E967 Xylitol [Sweetener]
E999
Quillaia extract [Foaming Agent]
E1103
Invertase [Stabiliser]
E1105
Lysozyme [Preservative]
E1200
Polydextrose [Stabiliser] [Thickening agent] [Humectant] [Carrier]
E1201
Polyvinylpyrrolidone [Stabiliser]
E1202
Polyvinylpolypyrrolidone [Carrier] [Stabiliser]
E1400
Dextrin [Stabiliser] [Thickening agent]
E1401 Modified starch [Stabiliser] [Thickening agent]
E1402 Alkaline modified starch [Stabiliser] [Thickening agent]
E1403 Bleached starch [Stabiliser] [Thickening agent]
E1404 Oxidized starch [Emulsifier] [Thickening agent]
E1410 Monostarch phosphate [Stabiliser] [Thickening agent]
E1412 Distarch phosphate [Stabiliser] [Thickening agent]
E1413 Phosphated distarch phosphate [Stabiliser] [Thickening agent]
E1414 Acetylated distarch phosphate [Emulsifier] [Thickening agent]
E1420 Acetylated starch, mono starch acetate [Stabiliser] [Thickening agent]
E1421 Acetylated starch, mono starch acetate [Stabiliser] [Thickening agent]
E1422 Acetylated distarch adipate [Stabiliser] [Thickening agent]
E1430 Distarch glycerine [Stabiliser] [Thickening agent]
E1440 Hydroxy propyl starch [Emulsifier] [Thickening agent]
E1441 Hydroxy propyl distarch glycerine [Stabiliser] [Thickening agent]
E1442 Hydroxy propyl distarch phosphate [Stabiliser] [Thickening agent]
E1450 Starch sodium octenyl succinate [Emulsifier] [Stabiliser] [Thickening agent]
E1451 Acetylated oxidised starch [Emulsifier] [Thickening agent]
E1505 Triethyl citrate [Foam Stabiliser]
E1510 Ethanon
E1518 Glyceryl triacetate (triacetin) [Humectant]
E1520 Propylene glycol [Humectant]
.
The information contained herein is provided as a public service, with the understanding that no warranty is made, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor are there any warranties that the information is free of any copyright infringement.
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Items marked as being 'likely' or 'possibly' Genetically Modified may be derived from GM sources, mainly maize or soya, but could be tomatoes (such as E160d) or genetically modified bacteria (such as E101 and E101a).
Bear in mind that animal products could come from animals fed on GM crops but are not indicated as being 'likely' or 'possibly' Genetically Modified.
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E100
Curcumin, turmeric
Turmeric is an essential flavouring spice of Indian and other cuisine. The Turmeric rhizome provides the typical yellow colour of many curry dishes and helps to make the food more digestible.
It is also used in product systems that are packaged to protect them from sunlight. The oleoresin is used for oil-containing products. The curcumin / polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-colouring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.
Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yoghurts, yellow cakes, biscuits, popcorn-colour, sweets, cake icings, cereals, sauces, gelatines, direct compression tablets, etc. In combination with Annatto, E160b, it has been used to colour cheeses, dry mixes, salad dressings, winter butter and margarine.
Investigations into the low incidence of colo-rectal cancer amongst ethnic groups with a large intake of curries compared with the indigenous population have discovered that some active ingredients of Turmeric appear to have anti-cancer properties. Second stage trials of a Turmeric-based drug to treat cancer are currently underway.
Caution: Large doses not recommended in cases of gallstones, obstructive jaundice, acute bilious colic and toxic liver disorders.
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E101
Riboflavin
Riboflavin, also known as Vitamin B2, is an easily absorbed, water-soluble micronutrient with a key role in maintaining human health. Like the other B vitamins, it supports energy production by aiding in the metabolising of fats, carbohydrates and proteins. Vitamin B2 is also required for red blood cell formation and respiration, antibody production, and for regulating human growth and reproduction. It is essential for healthy skin, nails, hair growth and general good health, including regulating thyroid activity.
Riboflavin also helps in the prevention or treatment of many types of eye disorders, including some cases of cataracts. It may assist bloodshot, itching or burning eyes and abnormal sensitivity to light.
Milk, cheese, leafy green vegetables, liver and yeast are good sources of Vitamin B2, but exposure to light will destroy the Riboflavin in these natural sources. Any excess is excreted in the urine but as the human body does not store Riboflavin it is thought deficiency is common.
In processed foods it is very likely to be GM as it can be produced synthetically using genetically modified Bacillus subtilis, altered to both increase the bacteria production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker.
Riboflavin is yellow or orange-yellow in colour and in addition to being used as a food colouring it is also used to fortify some foods. It can be found in such foods as baby foods, breakfast cereals, sauces, processed cheese, fruit drinks and vitamin-enriched milk products as well as being widely used in vitamin supplements.
It is difficult to incorporate Riboflavin into many liquid products as it has poor solubility. Hence the requirement for E101a Riboflavin-5'-phosphate, a more expensive but more soluble form of Riboflavin.
E101a
Riboflavin-5'-Phosphate
A more expensive but more soluble form of E101, Riboflavin.
Consists mainly of the monosodium salt of the 5'-monophosphate ester of riboflavin dihydrate obtained from chemical action on E101 Riboflavin. It is rapidly turned to free riboflavin after ingestion.
Found in many foods for babies and young children as well as jams, milk products and sweets and sugar products.
Likely to be GM.
E102
Tartrazine
A synthetic yellow azo dye found in fruit squash, fruit cordial, coloured fizzy drinks, instant puddings, cake mixes, custard powder, soups, sauces, ice cream, ice lollies, sweets, chewing gum, marzipan, jam, jelly, marmalade, mustard, yogurt and many convenience foods together with glycerin, lemon and honey products. It can also be found in the shells of medicinal capsules. It can also be used with E133, Brilliant Blue FCF, to produce various green shades e.g. for tinned processed peas.
It appears to cause the most allergic and/or intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Other reactions can include migraine, blurred vision, itching, rhinitis and purple skin patches, (because of this more use is now being made of E160b, Annatto). In conjunction with E210, Benzoic acid, tartrazine appears to create an overactivity in children and is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a very commonly used colour in the UK its use is banned in Norway and Finland.
E104
Quinoline Yellow
The disodium salt of disulphonic acid. A synthetic 'coal tar' dye varying in colour between a dull yellow and greenish-yellow. Found in ices, scotch eggs and smoked haddock.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a commonly used colour in the UK its use is banned in Australia, Japan, Norway and the United States.
E107
Yellow 2G
A synthetic 'coal tar' and azo yellow dye.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance and asthma sufferers.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Currently only the UK in the EEC uses this dye and the EEC is proposing a total ban. Its use is banned in Austria, Japan, Norway, Sweden, Switzerland and the United States.
E110
Sunset Yellow FCF, Orange Yellow S
A synthetic 'coal tar' and azo yellow dye useful in fermented foods which must be heat treated. Found in orange squash, orange jelly, marzipan, Swiss roll, apricot jam, citrus marmalade, lemon curd, sweets, hot chocolate mix and packet soups, trifle mix, breadcrumbs and cheese sauce mix.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance. Other reactions can include gastric upset, vomiting, a rash similar to nettle rash and skin swelling.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a commonly used colour in the UK its use is banned in Norway and Finland.
E120
Cochineal, Carminic acid, Carmines
An expensive red colouring, not suitable for vegetarians as it is extracted from the crushed carcasses of the female Dactylopius coccus, a cactus-feeding scale insect, which are killed by either immersion in hot water or by exposure to sunlight, steam, or the heat of an oven. The variety in the appearance of commercial cochineal is caused by these differing methods. It takes around 70,000 insects to make one pound of cochineal.
The water soluble form is used in alcoholic drinks with calcium carmine, the insoluble form, being used in a wider variety of products. Together with ammonium carmine they can be found in alcoholic drinks, bakery products and toppings, biscuits, desserts, drinks, icings, pie fillings, variety of cheddar cheese, sauces and sweets.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
E121
Orcein, Orchil
Colourings derived from archil, the lichen Rocella tinctoria.
Orcein is a reddish-brown dye obtained from orcinol (a crystaline compound derived from the lichen) by the action of aqueous ammonia and air.
Orchil is a purple/blue dye.
Banned throughout the EC.
E122
Carmoisine, Azorubine
A synthetic red azo dye useful in foods which must be heat treated after fermentation. Found in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavoured yogurts and packet soups, jellies, breadcrumbs and cheesecake mixes.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance. Other reactions can include a rash similar to nettle rash and water retention.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a commonly used colour in the UK its use is banned in Japan, Norway, Sweden and the United States.
E123
Amaranth
A purplish-red (blackcurrant) synthetic coal tar or azo dye found in ice creams, gravy granules, jams, jelly, tinned fruit pie fillings and prawns and packeted cake mixes, soups and trifles.
It appears to cause allergic and/or intolerance reactions, similar to nettle rash, particularly amongst those with an aspirin intolerance or asthmatics.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
It is banned in Norway and the United States (see E129) with a very restricted use in France and Italy (caviar only).
E124
Ponceau 4R, Cochineal Red A, Brilliant Scarlet 4R
A red synthetic coal tar or azo dye found in dessert toppings, jelly, salami, seafood dressings, tinned strawberries and fruit pie fillings and packeted cake mixes, cheesecakes, soups and trifles.
It appears to cause allergic and/or intolerance reactions particularly amongst those with an aspirin intolerance or asthmatics.
It is banned in Norway and the United States.
E127
Erythrosine
A cherry-pink/red synthetic coal tar dye found in cocktail, glacé and tinned cherries, biscuits, chocolate, dressed crab, garlic sausage, luncheon meat, salmon spread and paté, scotch eggs, stuffed olives and packet trifle mix. It is also used to reveal plaque in dental disclosing tablets.
Because food processing at temperatures above 200°c partly degrades Erythrosine, releasing iodide, there are fears that it could affect thyroid activity. It is toxic to some strains of yeast cells and is also implicated in phototoxicity (a sensitivity to light).
It is banned in Norway and the United States.
E128
Red 2G
A red synthetic coal tar or azo dye found mainly in cooked meat products and sausages but can also be found in jams and drinks.
Concerns that it can interfere with blood haemoglobin.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Britain is the only European Union country to use Red 2G and it is also banned in Australia, Austria, Canada, Japan, Norway, Sweden and the United States.
E129
Allura Red AC
A red synthetic azo dye to replace Amaranth, E123, in the United States of America where E123 is prohibited.
May have slightly less allergy/intolerance reaction by aspirin intolerant people and asthmatics than most of the azo dyes, although those with skin sensitivities should be careful.
Presently banned throughout the EU and in Austria, Japan, Norway, and Sweden but can be found in biscuits, cake mixes and fruit flavoured fillings elsewhere.
E131
Patent Blue V
A dark bluish-violet synthetic coal tar dye.
Not widely used but can be found in Scotch eggs and is used diagnostically to colour lymph vessels.
Best avoided by people with allergy reactions as it can cause skin sensitivity, a rash similar to nettle rash, itching, nausea, low blood pressure, tremors and breathing problems.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
E132
Indigo carmine, Indigotine
A blue synthetic coal tar dye, normally produced by a synthesis of indoxyl by fusion of sodium phenylglycinate in a mixture of caustic soda and sodamide.
This process was introduced following the discovery of the chemical structure of indigo by the Prussian research chemist J F W Adolf von Baeyer in 1883 and was in regular use by 1890. Very little natural indigo from either Isatis tinctoria or Indigofera has been produced commercially since the turn of the century.
Can be found in blancmange, biscuits and sweets. It is also used diagnostically to check for coloured urine in kidney function tests.
Best avoided by people with allergy reactions as it can cause skin sensitivity, a rash similar to nettle rash, itching, nausea, high blood pressure and breathing problems.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Prohibited in Norway.
E133
Brilliant Blue FCF
A blue synthetic coal tar dye often used in conjunction with E102, Tartrazine, to produce various shades of green.
Can be found in tinned processed peas.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Prohibited in Austria, Belgium, Denmark, France, Germany, Greece, Italy, Norway, Spain, Sweden and Switzerland.
E140
Chlorophylls and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins
A fairly unstable olive to dark green dye, which tends to fade easily (see E141). Naturally occuring in the cells of plant leaves and responsible for photosynthesis. Not easy to obtain in a pure form and commercially available chloroyphyll usually contains other plant material impurities.
The usual sources are nettles, spinach and grass with the chloroyphyll being extracted using acetone, ethanol, light petroleum, methylethylketone and diachloromethane. Lutein, E161b, may be extracted at the same time.
Can be found in chewing gum, fats and oils, ice cream, soaps, soups, sweets and, obviously, green vegetables.
Has no maximum recommended daily intake and is not subject to any prohibitions.
E141
Copper complexes of chlorophylls and chlorophyllins
(i) Copper complexes of chlorophylls
(ii) Copper complexes of chlorophyllins
These colours are (i) an olive green oil soluble colour and (ii) water soluble green colour.
They are derived from Chlorophyll, E140, by substitution of copper for the magnesium, which increases their stability.
Can be found in some types of cheese, chewing gum, ice cream, Parsley sauce, soups and green vegetables and fruits preserved in liquids.
E142
Greens S
A green synthetic coal tar dye found in desserts, gravy granules, ice cream, mint sauce, sweets and tinned peas.
Prohibited in Canada, Finland, Japan, Norway, Sweden and the United States.
E150a
Plain Caramel
This colouring, which ranges from dark brown to black, is made by controlled heat treatment of sugar, with or without the presence of alkalis or acids. The caramel group of colours (see also E150b, E150c and E150d) are the most widely used group of colours, comprising some 98% of all colours used.
Between them they can be found in beer, brown bread, buns, chocolate, biscuits, brandy, chocolate flavoured flour based confectionery, coatings, decorations, fillings and toppings, crisps, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, glucose tablets, gravy browning, ice cream, jams, milk desserts, pancakes, pickles, sauces and dressings, soft drinks particularly cola drinks, stouts, sweets, vinegar, whisky and wines.
The most common source is sugar beet or sugar cane but as it is possible to use sugar from maize starch it may come from a Genetically Modified crop.
E150b
Caustic sulphite caramel
This colouring, which ranges from dark brown to black, is made by controlled heat treatment of sugar with sulphur dioxide. The caramel group of colours (see also E150a, E150c and E150d) are the most widely used group of colours, comprising some 98% of all colours used.
Between them they can be found in beer, brown bread, buns, chocolate, biscuits, brandy, chocolate flavoured flour based confectionery, coatings, decorations, fillings and toppings, crisps, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, glucose tablets, gravy browning, ice cream, jams, milk desserts, pancakes, pickles, sauces and dressings, soft drinks particularly cola drinks, stouts, sweets, vinegar, whisky and wines.
The most common source is sugar beet or sugar cane but as it is possible to use sugar from maize starch it may come from a Genetically Modified crop.
E150c
Ammonia caramel
This colouring, which ranges from dark brown to black, is made by controlled heat treatment of sugar with ammonia. The caramel group of colours (see also E150a, E150b and E150d) are the most widely used group of colours, comprising some 98% of all colours used.
Between them they can be found in beer, brown bread, buns, chocolate, biscuits, brandy, chocolate flavoured flour based confectionery, coatings, decorations, fillings and toppings, crisps, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, glucose tablets, gravy browning, ice cream, jams, milk desserts, pancakes, pickles, sauces and dressings, soft drinks particularly cola drinks, stouts, sweets, vinegar, whisky and wines.
The most common source is sugar beet or sugar cane but as it is possible to use sugar from maize starch it may come from a Genetically Modified crop.
E150d
Sulphite ammonia caramel
This colouring, which ranges from dark brown to black, is made by controlled heat treatment of sugar with ammonia and sulphite containing compounds. The caramel group of colours (see also E150a, E150b and E150c) are the most widely used group of colours, comprising some 98% of all colours used.
Between them they can be found in beer, brown bread, buns, chocolate, biscuits, brandy, chocolate flavoured flour based confectionery, coatings, decorations, fillings and toppings, crisps, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, glucose tablets, gravy browning, ice cream, jams, milk desserts, pancakes, pickles, sauces and dressings, soft drinks particularly cola drinks, stouts, sweets, vinegar, whisky and wines.
The most common source is sugar beet or sugar cane but as it is possible to use sugar from maize starch it may come from a Genetically Modified crop.
E151
Black PN, Brilliant Black BN
A violet/black synthetic 'coal tar' and azo dye.
Used in decorations and coatings, desserts, fish paste, flavoured milk drinks, ice cream, mustard, red fruit jams, sauces, savoury snacks, soft drinks, soups and sweets.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Its use is banned in Canada, Finland, Japan, Norway and the United States.
E153
Carbon
black, Vegetable carbon
Whilst this black colouring can be obtained from various sources including activated charcoal, bones, meat, blood, various fats oils and resins or just the incomplete combustion of natural gas, it is normally derived from burnt vegetable matter. This could include Genetically Modified crops.
Vegetarians should note that it can be of animal origin.
Can be found in concentrated fruit juices, jams, jellies and liquorice.
Banned as a food additive in the United States of America. Suspected as a carcinogenic agent although it is now believed that this may have been due to the presence of impurities.
E154
Brown FK, Kipper Brown
A highly suspect brown mixture of six synthetic azo dyes together with other colourings and sodium chloride and/or sodium sulphate.
Found mainly in kippers and smoked mackerel but also occasionally in cooked hams and crisps.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Apart from the UK its use is banned throughout the EU as well as in Australia, Austria, Canada, Finland, Ireland, Japan, Norway, Sweden and the United States.
E155
Brown HT, Chocolate brown HT
A brown synthetic 'coal tar' and azo dye found mainly in chocolate flavour cakes.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance and asthma sufferers.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Its use is banned in Australia, Austria, Belgium, Denmark, France, Germany, Norway, Sweden, Switzerland and the United States.
E160a
Alpha-carotene, Beta-carotene, Gamma-carotene
Orange or yellow plant pigments, found mainly in carrots, green leafed vegetables and tomatoes, which becomes vitamin A in the body. Fades on exposure to light.
Can be commercially manufactured in the laboratory but beta-carotene, with some alpha-carotene and gamma-carotene present, is normally extracted from carrots with hexane.
Used in butter and soft margaines, coffee sponge cakes, milk products and soft drinks.
Cancer sufferers are known to have low levels of vitamin A but it is not known whether this is causal or resultant.
E160b
Annatto, bixin, norbixin
A yellow, peach or red vegetable dye obtained from the seed coat of the fruit of the Annatto tree, Bixa orellana. May be either oil-soluble or water soluble and is stable in processing, baking and brine.
Mechanical abrasion using food grade vegetable oil produces oil-soluble Annatto. Bixin can then extracted by solvents such as acetone, hexane or methanol, with further processing with an aqueous alkali producing Norbixin. Water soluble Annatto, containing both Norbixin and Bixin which can then be extracted, is obtained by agitation with an aqueous alkali.
Currently being used in place of the highly allergenic tartrazine, E102, although the Hyperactive Children's Support Group believe there is a possibility of an allergic reaction to Annatto.
Used, sometimes in combination with E100, in cheese (Cheshire, Double Gloucester and Red Leicester), coleslaw, crisps, custard, fish fingers, flavoured instant mashed potato, fruit and cream fillings and toppings, frying oil, ice cream and lollies, icings, liqueurs, low calorie spreads, margarine, meat balls, salad cream and mayonnaise, smoked fish, soft drinks, sponge cakes and puddings, steak and kidney pie pastry and yoghurt.
E160c
Capsanthin, capsorubin, Paprika extract
An orange to red colour extracted from the fruit pod and seeds of the red pepper, Capsicum annuum.
Normally obtained by solvent extraction from the Hungarian variety with Spain being a major producer.
Used widely in poultry feed to deepen the colour of egg yolks (see also E161b) it can also be found in cheese slices and chicken pies.
Expect to see more use in meat products with the swing away from synthetic colours towards the natural ones.
E160d
Lycopene
A red colour extracted from tomatoes which does not appear to be in use currently.
Be aware that if it does become widely available it may be produced from Genetically Modified tomatoes.
There has been much made recently of Lycopene being very useful for its' anti-cancer properties but it is not apparent whether the quantities that would be used as an additive would be beneficial - the recommendation being to eat a tomato a day! (GM tomatoes have not yet been approved for general sale as tomatoes - only purées and pastes).
E160e
Beta-apo-8'-carotenal
An orange to red colour, normally synthetic when used as a food colour, although it occurs naturally in oranges and tangerines.
Can be found in cheese slices.
E160f
Ethyl ester of beta-apo-8'-carotenic acid
An orange-yellow synthetic colour similar to E160e.
E161a
Flavoxanthin
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, found in plants and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Flavoxanthin is not presently commercially available but is obviously eaten as part of a normal diet.
E161b
Lutein
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Lutein is found in egg yolks, fat cells and green leaves.
Can be obtained from the same sources and at the same time as Chlorophyll, E140, and is often used in poultry feed to enhance the colour of egg yolks (see also E160c).
E161c
Cryptoaxanthin
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Cryptoaxanthin is also found in, amongst other things, egg yolk and orange peel.
It is not presently commercially available but is obviously eaten as part of a normal diet.