What are E numbers?

E numbers are codes for substances which can be

used as food additives for use within the
European Union and Switzerland (the "E" stands for
Europe“).
They are commonly found on food labels throughout
the European Union. Safety assessment and approval
are the responsibility of the European Food Safety
Authority
E142 Brilliant Green Colour (synthetic)
E220 Sulphur Dioxide Preservative (chemical)

E500(i) Sodium bicarbonate (Backing powder) Raising agents

E1000 Cholic acid Emulsifier
E1520 Propylene Glycol Flavour agents
The numbers in bracket are as per International standard (INS)
 FOOD ADDITIVES
Having a single unified list for food additives
was first agreed upon in
1962 with colours.
1964, the directives for preservatives were
added
1970 for antioxidants and
1974 for the emulsifiers, stabilisers,
thickeners and gelling agents.
 Don’t Eat
E 422 - Alcohol
E 441 - Animal skin & hoofs
E 442 - Alcohol & Chemical
E 471 - Beef & Alcohol
E 472 - Mixture of beef, meat & pork
E 476 - Alcohol
E 481 - Mixture of beef & pork
E 542 - Animal bones
E 621 - Dangerous chemical
E 635 - Oil extracted from pig fat
Classification of E numbers by numeric range

 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 (flavor enhancers)
 E700–E799 (antibiotics)
 E900–E999 (glazing agents and sweeteners)
 E1000–E1599 (additional chemicals)
 Colours
Food colours used today are both synthetic
and natural. Natural food colours for industrial or domestic
use do not need any certification but the synthetic ones
have to be certified for their safety standards by
organizations like FDA (Food and Drug Administration) in
United States of America. E.C. Marked colours are certified
by the European Community.

 To preserve the colour loss due to exposure

environmental extremes
 To correct natural variations in colour.
 To enhance colours that occur naturally.
 To provide a colourful identity to foods.
 To protect flavours and vitamins that may be affected by
 Colours
E number range Subranges Description

100–109 Yellows

110–119 Oranges

100–199 120–129 Reds

130–139 Blues & violets

140–149 Greens

150–159 Browns & blacks

160–199 Gold & Others

 Preservatives
Food is so important for the survival, so food preservation is one
of the oldest technologies used by human beings to avoid its
spoilage. Different ways and means have been found and
improved for the purpose. Boiling, freezing & refrigeration,
pasteurizing, dehydrating, pickling are the traditional few.
Sugar, mineral salt and salt are also often used as preservatives
food. Nuclear radiation is also being used now as food
preservatives. Modified packaging techniques like vacuum
packing and hypobaric packing also work as food preservatives.
Chemical Food Preservative
Chemical food preservatives are also being used for quite some
time now. They seem to be the best and the most effective for a
longer shelf life and are generally fool proof for the preservation
purpose.
 Preservatives
E number range Subranges Description

200–209 Sorbates
210–219 Benzoates

220–229 Sulphites
230–239 Phenols&formates (methanoates)
200–299 240–259 Nitrates
260–269 Acetates (ethanoates)
270–279 Lactates
280–289 Propionates (propanoates)
290–299 Others
 WOODWARDS GRIPE WATER
Preservatives:
Bronopol (nitromethane)
Sodium porpylparaben – E 217
Sodium methyi paraben – E 219
Sodium benzoate – E 211
What is gripe water?
Discovered by American William
Woodward in the 1840s while treating
fen fever, the original mix of alcohol, dill,
bicarbonate of soda, sugar and water,
was adopted by physicians to soothe
fretful babies. Today it comprises mainly
of bicarbonate of soda and dill seed oil,
and works by breaking down trapped air
bubbles that cause wind, a common
symptom associated with colic.
Sodium Benzoate (E 211) Food Preservative
Chemical preservatives are frequently used in processed
foods to prevent growth of bacteria, yeast or other
microorganisms. Sodium benzoate is a preservative
commonly used in fruit pies, jams, beverages, salads,
relishes and sauerkraut -- foods that have an acidic pH.

Sodium benzoate is sometimes used as a preservative in

soft drinks, along with ascorbic acid (vitamin C). With
excessive heat exposure, the two additives may interact to
form benzene, which is known to cause cancer. Sodium
benzoate is transported to the liver where it is filtered out
and expelled in urine.

Though regulations only allow a small % of sodium

benzoate to be added to products(0.1% by weight).The
concentration may vary depending on what country you
live in.
 Antioxidants & acidity regulators
In food, oxidation is a destructive process leads to the
spoilage of food and changes the chemical composition as
well as nutritional value of food.
Antioxidants are used as food additives to preserve food
for a longer period of time. Antioxidants act as oxygen
scavengers as the presence of oxygen in the food helps the
bacteria to grow that ultimately harm the food. In the absence
of antioxidant food additive oxidation of unsaturated fats
takes place rendering to foul smell and discoloration of food.

Acidity regulators or pH control agents are food additives

added to change or maintain pH ( acidity or basicity). They
can be mineral acids,bases,neutralizing agents or buffering
agents.
 Antioxidants & acidity regulators
E number range Subranges Description
300–305 Ascorbates (vitamin C)

306–309 Tocopherol (vitamin E)

310–319 Gallates & erythorbates

320–329 Lactates
300–399 330–339 Citrates & tartrates

340–349 Phosphates

350–359 Malates & adipates

360–369 Succinates & fumarates

370–399 Others
Thickeners, stabilisers & emulsifiers
Thickeners are substances that are added to food preparations
for increasing their viscosity without changing other properties like
taste.
Stabilisers are substances or chemicals that allow food ingredients,
which do not mix well, to remain in a homogenous state after blending.
Food stabilisers are confused with preservatives. But there is a
difference between the two. Stabilisers is used to retain the physical
characteristics of the food whereas as preservatives prevent the
spoilage of the food. Food stabilisers increases the stability and
thickness of the food by binding its large molecules.
Food emulsifiers make the food very appealing as without
emulsifier the water and the oil content in food will look separate,
which will give very unappealing appearance. Apart from this they
impart the freshness and quality to the food. Natural food emulsifiers
also prevent the growth of moulds in food. Water friendly end in food
emulsifier is called hydrophilic tail and oil-friendly end is called
hydrophobic head.
Thickeners, stabilisers & emulsifiers

E number range Subranges Description

400–409 Alginates
410–419 Natural gums
420–429 Other natural agents
430–439 Polyoxyethene compounds
400–499 440–449 Emulsifiers
450–459 Phosphates
460–469 Cellulose compounds
470–489 Fatty acids & compounds
490–499 Others
 pH regulators & anti-caking agents

pH control agents are food additives added to change

or maintain pH (acidity or basicity). They can be mineral
acids,bases,neutralizing agents or buffering agents.

An anti caking agents is an additive placed in

powdered or granulated materials , such as table salt to
prevent the formation of lumps (caking) and for easing
packing ,transport and consumption.
 pH regulators & anti-caking agents

E number range Subranges Description

500–509 Mineral acids & bases

510–519 Chlorides & sulphates
520–529 Sulphates & hydroxides
500 - 599 530–549 Alkali metal compounds
550–559 Silicates
570–579 Stearates & gluconates
580–599 Others
 pH regulators & anti-caking agents
E513 Sulphuric acid not permitted in Australia
E524 Sodium hydroxide not permitted in Australia
E525 Potassium hydroxide not permitted in Australia
E527 Ammonium hydroxide not permitted in Australia
E528 Magnesium hydroxide not permitted in Australia
E530 Magnesium oxide not permitted in Australia
E540 Dicalcium diphosphate not permitted in Australia
E541 Sodium aluminium phosphate not permitted in Australia
E542 Bone phosphate Produced from animal bones
E544 Calcium polyphosphates not permitted in Australia
E545 Ammonium polyphosphates not permitted in Australia
E553(a) Magnesium silicates not permitted in Australia
E576 Sodium gluconate not permitted in Australia
 Flavour enhancers & Antibiotics

Flavour enhancers are food additives commonly

added to food and designed to enhance the
existing flavours of products.

An antibiotics is an agent that kills or inhibits the

growth of a micro organism.
 Flavour enhancers & Antibiotics

E number range Subranges Description

620–629 Glutamates & guanylates

600–699 630–639 Inosinates

640–649 Others

E number range Subranges Description

700–799 700–799 Antibiotics

Monosodium Glutamate (Excitotoxins) MSG – E 621 (cancer)

Monosodium glutamate is
traded under the name
Ajinomoto,Vetsin, and Accent.
It is a silent killer.
 ANTIBIOTICS
Code Name(s) Purpose
E 701 Tetracycline antibiotic
E 702 Chlortetracycline antibiotic
E 703 Oxytetracycline antibiotic
E 704 Oleandomycin antibiotic
E 705 Penicillin G potassium antibiotic
E 706 Penicillin G sodium antibiotic
E 707 Penicillin G procaine antibiotic
E 708 Penicillin G benzathine antibiotic
E 710 Spiramycin antibiotic
E 711 Virginiamycin antibiotic
E 712 Flavomycim antibiotic
E 713 Tylosin antibiotic
E 714 Monensin A antibiotic
E 715 Avoparcin antibiotic
E 716 Salinomycin antibiotic
E 717 Avilamycin antibiotic
Miscellaneous & Additional chemicals
E number range Subranges Description
900–909 Waxes
910–919 Synthetic glazes

900 – 999 920–929 Improving agents

930–949 Packing gases
950–969 Sweetners
990–999 Foaming agents

E number range Subranges Description

New chemicals that do not fall

1100–1599 1100–1599 into standard classification
schemes
E numbers Name E numbers Name
E 900 Dimethyl polysiloxane E 916 Calcium iodate
E 901 Bee wax E 917 Potassium iodate
E 902 candelilla wax E 918 Nitrogen oxides
E 903 Carnauba wax E 919 Nitrosyl chloride
E 904 Shellac E 920 L - cysteine
E 905 Paraffins E 921 L- cystine
E 905a Mineral oil E 922 Potassium persulphate
E 905b Petroatum E 923 Ammonium persulphate
E 905c(i) Microcrystalline wax E 924 Potassium bromate
E 905c(ii) Paraffin wax E 924b Calcium bromate
E 906 Gum benzoic E 925 Chlorine
E 907 Crystalline wax E 926 Chlorine dioxide
E 908 Rice bran wax E 927a Azodicarbonamide
E 909 Spermaceti wax E 927b Carbamide (urea)
E 910 Wax esters E 928 Benzoyl peroxide
E 911 Methyl esters of fatty acids E 929 Acetone peroxide
E 912 Montanic acid esters E 930 Calcium peroxide
E 913 Lanolin (sheep wool grease)
E 914 Oxidized polyethylene wax
E 915 Esters of colophonium
KINDER JOY
77% 74% 64%
E numbers Name E numbers Name
E 938 Argon E 950 Acesulfame potassium
E 939 Helium E 951 Aspartame
E 940 Dichlorodifluoromethane E 952 Cyclamate
E 941 Nitrogen E 953 Isomalt
E 942 Nitrous oxide E 954 Saccharin
E 943a Butane E 955 Sucralose
E 943b Isobutane E 956 Alitame
E 944 Propane E 957 Thaumatin
E 945 Chloropentafluoroethane E 958 Glycyrrhizin
E 946 Octafluorocyclobutane E 959 Neohesperidine Dihydrochalcone
E 948 Oxygen E 960 Steviol glycosides
E 949 Hydrogen E 961 Neotame
E 962 Aspartame acesulfame
E 965 Maltitol
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol
 FRUIT JAMS

• Acidity regulator - E330

• Thickener - E440,
• Preservatives - E211,E202,
E223
• Synthetic food colour –
E102 & E122
 NOODLES & FOODLES
Flavour Enhancer
E 621 - Dangerous chemical
E 631 - oil extracted from pig fat

E 635 - oil extracted from pig

fat
Raising agents- 500 i,503ii

Emulsifiers - E322, E471

Antioxidant - E300

Treatment agent -E1100

 COLGATE PALMOLIVE

• Fluoride more than 1000 ppm - Poison

• Sodium Lauryl Sulphate (SLS) - Poison
 Toothpastes contain cancer causing nicotine
A study by the Delhi Institute of Pharmaceutical Sciences and Research (DIPSAR) has
found that many of the toothpaste manufacturers are adulterating toothpastes and
toothpowders with high quantity of nicotine.
"Out of the 24 brands of toothpastes studied in
2011, seven brands - Colgate Herbal, Himalaya,
Neem paste, Neem Tulsi, RA Thermoseal,
Sensoform and Stoline - were found to contain
nicotine," said Professor S. S. Agarwal of DIPSAR.

"Colgate Herbal and Neem Tulsi, also a herbal

product, surprisingly had 18 and 10 mg of
nicotine, which is equivalent to the quantity
found in nine and five cigarettes respectively,"
Prof Agarwal added.
"Out of the ten brands of toothpowders examined, six - Dabur Red, Vicco, Musaka
Gul, Payokil, Unadent and Alka Dantmanjan - were found to contain nicotine. Payokil
was found to have the highest 16 mg of tobacco, which is equivalent of what a
person consumes after smoking eight cigarettes," he said.
"Vicco was found to have used tobacco consecutively for three years in its
toothpowder, while Dabur Red resumed mixing tobacco in 2011 after stopping
it in 2008,"Prof Agarwal said.
The findings were, however, strongly refuted by the manufacturers of some of
the dental creams and toothpowders named by DIPSAR. According to the
Cigarettes and Other Tobacco Products Act, 2003, tobacco cannot be added to
non-tobacco products like toothpastes and toothpowders.
It can also be absorbed by the lips, tongue, floor of the mouth, top roof of the
mouth, cheeks and gums leading to problems such as oral inflammation and
cancer.
"Nicotine in toothpastes can have the same ill effects as that in tobacco
products like cigarettes and paan products. The nicotine is absorbed by the
tongue and saliva in the mouth. It can lead to staining of teeth too and damage
the whole enamel," warned Dr Rakesh Malhotra, senior dental surgeon, Centre
for Advanced Dentistry.
HOW TO CHOOSE TOOTHPASTE
 AMERICAN COMPANIES
Pizza Hut, Dominos, KFC ,
McDonalds, Pizza corner, Papa John’s
Pizza, California Pizza Kitchen, Sal’s
Pizza
Note : To make Pizza tasty E 631
Disodium inosinate flavor Enhancer is
added which is made from pork (pig
meat).
 Why Pig Fat is not mentioned but code(s) are
printed?
• In nearly all the western countries including Europe, the
PRIMARY choice for meat is PIG. There are a lot of farms in these
countries to breed this animal. In France alone, Pig Farms account
for more than 42,000.
• PIGS have the highest quantity of FAT in their body than any
other animal. But Europeans and Americans try to avoid fats.
• Thus, where does the FAT from these PIGS go? All pigs are cut in
slaughter houses under the control of the department of food
and it was the headache of the department of food to dispose of
the fat removed from these pigs.
• Formerly, it was burnt (about 60 years ago). Then they thought of
utilizing it. First, they experimented it in the making of SOAPS and
it worked.
 GELUSIL & DIGENE
• Aluminium hydroxide
• Magnesium aluminium silicate - E559,
• Magnesium hydroxide - E528 ,
• Erythosine (colour) - E127,
• Penceau 4R - E124.

SUGAR FREE
Lactose , Aspartame E951,
Croscarmellose sodium,Magnesium
stearate IP.,Colloidal silicon dioxide,
Polyvinylpyrrolidone
 Cabury & 5 star chocolate

E442,E471,E476,E407,E304,
E 319,E330

Lollipop
E110,E122,E127,E133,E150d
E171,E322,E330
 COOL DRINKS
 COKE PEPSI is reality toilet cleaner. It has been proved that it
contains 21 types of different poisons. It’s sale is banned in the
canteen of Indian parliament.

 SLICE
E330, E440, E202, E300, E102, E110

 MIRANDA
E330,E331,E445,E1450,E110,E211

 BOVONTO
E330, E133, E122, E124, E102, E150d, E211

 FANTA
E414, E445, E211, E110, E330
 Forbidden E numbers
E103,E105,E111,E121,E125,E126,E130,E152,E181

Danger (Cancer) E numbers

E 102,E110,E120,E124, E127, E131,E142,E210,E211
E212, E213,E214,E214, E215, E217,E239,E330,E477
E220 destroys Vitamin B12

Suspicious E numbers
E104, E122 ,E123,E141, E150,E151
E153, E171, E173,E180, E240,E241