Food Additive Code Numbers
Food Additive Code Numbers
Additive Code Table Index – Click here
I have written about Food Additives and Preservatives with the hope you perceive it with an open mind. Food preservatives/additives can be seen as a positive and negative. Both Millennium Education & Absolute Empowerment and Jean Sheehan do not endorse Food Additives/preservatives. The intention of this article is to educate you, the reader, so as you make an informed choice and decision about your well being. Life is what we perceive – not what we are told. I hope that you utilise the food additive tables for your health and knowledge. The more educated we are the more we learn about ourselves, the future and the new generation of children. I do request that you pass this information on to anyone you know that may require and enjoy this information. Please enjoy the information and the table of additives and numbers used in our food. Thank you.
Originally food additives were created to allow people to access a wide variety of foods throughout the year, overseas and to be able to travel.
Utilise the food tables for more information.
How do I know what additives are in food?
If you want to know more about a particular food additive look at the ingredient list on the food label where you will find the additives name and number. The name of an approved food additive must be spelt out in full on a food label if it doesn’t have an appropriate class name or if an additive number hasn’t been allocated to it. You can use this information to gain a better understanding of what is in the food you eat and why different food additives are used. This is an example of an ingredient list, which might appear on a packaged stir-fry meal: Ingredients – pork, wheat flour, capsicum, pineapple, green beans, sweet corn, sugar, tomato paste, pineapple concentrate, thickener (1422), food acids (270, 260), soy sauce, salt, natural flavours, vegetable gum (415), water added.
What do additives do?
(This information has been obtained from Food Standards Australia New Zealand (FSANZ))
• colourings add or restore colour to foods;
• colour retention agents retain or intensify the colour of a food;
• preservatives help protect against deterioration caused by micro-organisms;
• artificial sweetening substances are substances which impart a sweet taste for fewer kilojoules/calories than sugar;
• flavour enhancers improve the flavour and/or aroma of food;
• flavourings restore taste lost due to processing, maintain uniformity and make food more palatable;
• anti-caking agents keep powdered products such as salt, flowing freely when poured;
• emulsifiers help to prevent oil and water mixtures separating into layers;
• food acids help maintain a constant level of sourness in food;
• humectants prevent foods such as dried fruits from drying out;
• mineral salts improve the texture of foods, such as processed meats;
• thickeners and vegetable gums improve texture and maintain uniform consistency;
• stabilisers maintain the uniform dispersion of substances in a food;
• flour treatment agents are substances added to flour to improve baking quality or appearance;
• glazing agents impart a shiny appearance or provide a protective coating to a food;
• propellants are gases which help propel food from a container.
• colour retention agents retain or intensify the colour of a food;
• preservatives help protect against deterioration caused by micro-organisms;
• artificial sweetening substances are substances which impart a sweet taste for fewer kilojoules/calories than sugar;
• flavour enhancers improve the flavour and/or aroma of food;
• flavourings restore taste lost due to processing, maintain uniformity and make food more palatable;
• anti-caking agents keep powdered products such as salt, flowing freely when poured;
• emulsifiers help to prevent oil and water mixtures separating into layers;
• food acids help maintain a constant level of sourness in food;
• humectants prevent foods such as dried fruits from drying out;
• mineral salts improve the texture of foods, such as processed meats;
• thickeners and vegetable gums improve texture and maintain uniform consistency;
• stabilisers maintain the uniform dispersion of substances in a food;
• flour treatment agents are substances added to flour to improve baking quality or appearance;
• glazing agents impart a shiny appearance or provide a protective coating to a food;
• propellants are gases which help propel food from a container.
Who controls the use of food additives?
The use of food additives in foods is regulated by the Food Standards Code and enforced in Australia under State and Territory food laws. Food Standards Australia New Zealand (FSANZ) is responsible for the development of, or variation to, food standards in the Food Standards Code. For more information, refer to: www.foodstandards.gov.au
Ultimately it is up to you what you eat. Your body will inform you if you are intolerant/allergic to the additive. Fresh is best. When you eat alive food, you become alive. When you eat dead food, you possibly become dead. Try for your self.
Chemical Names
Colour. 100-181
Preservative, colour fixative, acidity regulator. 200-297
Antioxidant, anti-caking agent, acidity regulator, humectant, bulking agent, stabiliser. 300-385
Emulsifier, thickener, stabiliser, gelling agents. 400 – 492
Emulsifier, anti-caking agent, foaming agent, firming agent, gelling agent, bulking agent . 500-586
Flavour enhancer . 620-641
Sweetener, humectant, thickener, stabiliser . 900a-968
Enzyme, thickener, stabiliser, humectant. 1001-1521
Synthetic Food Additives Colours.
Food Additives Permitted in Milk Products
1.1.2 Liquid milk products and flavoured liquid milk
1.1.3 Liquid milk to which phytosterol esters have been added
1.1.4 Liquid milk to which tall oil phytosterols have been added
1.2.2 Fermented milk products and rennetted milk products
1.4.2 Cream products (flavoured, whipped, thickened, sour cream )
1.5.0 Dried milk, milk powder, cream powder
Whipped thickened light cream
Colourings Permitted in Medicines for Oral Use
Additive Code Table
|
Code
|
|
|
Curcumin or Turmeric (colour)
Orange-yellow colour; derived from the root of the curcuma plant, but can be artificially produced; used in cheese, margarine, baked sweets and fish fingers |
100
|
|
Riboflavin or Riboflavin 5′-phosphate sodium (colour)
‘Vitamin B2’ and colour; occurs naturally in green vegetables, eggs, milk, liver and kidney; used in margarine and cheese. |
101
|
|
Tartrazine (colour)
Used to colour, sweets, jams, cereals, snack foods, canned fish, packaged soups, confectionery, fruit juice cordials, soft drinks, canned fruit, canned peas, brown sauces, pickles and flavoured pie fillings. |
102
|
|
Alkanet or Alkannin (colour)
Natural ‘port-wine’ colour from A. tinctoria plant. |
103
|
|
Quinoline yellow (colour)
|
104
|
|
Sunset yellow FCF (colour)
Used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish Fruit juice cordials, packet rifle mix, hot chocolate mix, packet soup and confectionery. |
110
|
|
Carmines or Carminic acid or Cochineal (colour)
|
120
|
|
Azorubine or Carmoisine (colour)
Confectionery, marzipan, jelly crystals, pre-packaged sponge fillings, pre-packages Swiss roll, marzipan, brown sauce. |
122
|
|
Amaranth (colour)
Used in cake mixes, fruit-flavoured fillings, jelly crystals |
123
|
|
Ponceau 4R (colour)
Desert toppings, canned strawberries, packet cheesecake, cake mix, trifle mix, jelly crystals. |
124
|
|
Erythrosine (colour)
Glace cherries, scotch eggs, biscuits, custard mix, canned cherries, rhubarb, strawberries, canned fruit, sweets, bakery, snack foods. |
127
|
|
Allura red AC (colour)
Orange Red colour used in sweets, drinks, condiments, medications, cosmetics. |
129
|
|
Indigotine (colour)
Commonly added to tablets and capsules, Biscuits,ice cream, confectionery, baked goods. |
132
|
|
Brilliant blue FCF (colour)
Soft drink, dairy products, canned peas, gelatine, cereal, toothpaste cosmetics, deoderant. |
133
|
|
Chlorophyll (colour)
Green colour occurs naturally in all plants; used for dyeing waxes and oils, used in medicines and cosmetics. |
140
|
|
Chlorophyll-copper complex (colour)
Olive colour, extracted from plants |
141
|
|
Green S (colour)
Used in canned peas, mint jelly and sauce. |
142
|
|
Fast green FCF (colour)
|
143
|
|
Caramel I (colour)
Used in oyster, soy, fruit and canned sauces, beer, whiskey |
150a
|
|
Caramel II (colour)
|
150b
|
|
Caramel III (colour)
|
150c
|
|
Caramel IV (colour)
|
150d
|
|
Brilliant black BN or Brilliant black PN (colour)
Used in brown sauces, blackcurrant cake mixes |
151
|
|
Carbon black or vegetable carbon (colour)
Used in jams, jelly crystals, liquorice |
153
|
|
Brown HT (colour) Chocolate cake mixes
|
155
|
|
Carotene (colour)
Natural orange/yellow colour; found in carrots and other yellow or orange fruits and vegetables. |
160a
|
|
Annatto extracts (colour)
Red colour; derived from a tree (Bixa orellana) used to dye cheese, butter, margarine, cereals, snack foods also used in soaps, textiles and varnishes. |
160b
|
|
Paprika oleoresins (colour)
Derived from fruit pods of the red pepper. |
160c
|
|
Lycopene (colour)
|
160d
|
|
b-apo-8′ Carotenal (colour)
|
160e
|
|
b-apo-8′ Carotenoic acid or methyl ethyl ester (colour)
|
160f
|
|
Flavoxanthin (colour)
|
161a
|
|
Lutein (colour)
|
161b
|
|
Kryptoxanthin (colour)
|
161c
|
|
Rubixanthin (colour)
|
161d
|
|
Violoxanthin (colour)
|
161e
|
|
Rhodoxanthin (colour)
|
161f
|
|
Beet red (colour) Purple colour derived from beets.
|
162
|
|
Anthocyanins or Grape skin extract or Blackcurrant extract (colour)
|
163
|
|
Saffron or Crocetin or Crocin (colour)
|
164
|
|
Calcium carbonate (colour, anti-caking agent)
Mineral salt. Also used in toothpastes, white paint and cleaning powders; may be derived from rock mineral or animal bones; sometimes used to de-acidify wines and firm canned fruit and vegetables. |
170
|
|
Titanium dioxide (colour)
White colour also used in toothpaste and white paint |
171
|
|
Iron oxide (colour)
Black, yellow, red colour used in salmon and shrimp pastes |
172
|
|
Aluminium (colour)
|
173
|
|
Silver (colour)
|
174
|
|
Gold (colour)
|
175
|
|
Tannic acid or tannins (colour, emulsifier, stabiliser, thickener)
Occurs naturally in tea. |
181
|
|
|
|
|
Sorbic acid (preservative)
Almost every food product.Sausages,yoghurt , confectionery , lemonade, cheese, rye bread, cakes , pizza, shellfish, lemon juice, wine, cider and soups. |
200
|
|
Sodium sorbate (preservative)
Either obtained from berries or synthesised from ketene. Found in a large range of foods and drinks, yeast goods, cheeses and wine making |
201
|
|
Potassium sorbate (preservative)
|
202
|
|
Calcium sorbate (preservative)
|
203
|
|
Benzoic acid (preservative)
Added to alcoholic beverages, baked goods, cheeses, gum, condiments, frozen dairy, cordial, chilli paste, brewed soft drinks, fruit juice, non-dairy dips, non-canned tomato juice, relishes, soft sweets, cordials and sugar substitutes. Used in cosmetics, as an antiseptic in many cough medications and an antifungal in ointments. |
210
|
|
Sodium benzoate (preservative)
As above. Pepsi Max, Fanta, Sprite, Sunkist, and Coke Zero and other drinks, also in milk and meat products, relishes and condiments, baked goods and lollies, tooth pastes, mouth washes, maple syrup and margarine. |
211
|
|
Potassium benzoate (preservative)
Also known as flowers of benzoin, phenlycarboxylic acid, carboxybenzene. Obtained from Benzoin, a resin exuded by trees native to Asia. Added to alcoholic beverages, baked goods, cheeses, gum, condiments, frozen dairy, relishes, soft sweets, cordials and sugar substitutes. Used in cosmetics, as an antiseptic in many cough medications and an antifungal in ointments. |
212
|
|
Calcium benzoate (preservative)
Fruit juice cordials, cordials, soft drinks, fish marinades. |
213
|
|
Propylparaben or Propyl-p-hydroxy-benzoate (preservative)
|
216
|
|
Methylparaben or Methyl-p-hydroxy-benzoate (preservative)
|
218
|
|
Sulphur dioxide (preservative)
Fruit juices, cider, low-kilojoule jam, mixed dried fruit, dehydrated peas, cordials, syrups, flavoured toppings, pickles beer, soft drinks, wine, vinegar, potato products. |
220
|
|
Sodium sulphite (preservative)
As above — uncooked prawns shrimps, bread enhancer. |
221
|
|
Sodium bisulphite (preservative) As above
|
222
|
|
Sodium metabisulphite (preservative)
Bread flour products, frozen vegetables shellfish, dried fruits, pickles, fruit juice. |
223
|
|
Potassium metabisulphite (preservative)
Typical products are beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, potato products. |
224
|
|
Potassium sulphite (preservative) Derived from coal tar
|
225
|
|
Potassium bisulphite (preservative)
|
228
|
|
Nisin (preservative)
Antibiotic derived from bacteria; found in beer, processed cheese products, tomato paste. |
234
|
|
Natamycin or Pimaricin (preservative)
Mould inhibitor derived from bacteria. Used in meat, cheese. |
235
|
|
Dimethyl dicarbonate (preservative)
Yeast inhibitor. Used in fruit drinks, sports drinks and wine. |
242
|
|
Potassium nitrite (preservative, colour fixative)
Corned, cured, pickled, manufactured pressed salt meats. |
249
|
|
Sodium nitrite (preservative, colour fixative)
Canned, manufactured, cured pressed meat. |
250
|
|
Sodium nitrate (preservative, colour fixative)
Slow-dried meat, prosciutto ham manufactured meat. |
251
|
|
Potassium nitrate (preservative, colour fixative)
May be derived from waste animal or vegetable matter; used in gunpowder, explosives and fertilisers, and in the preservation of meat |
252
|
|
Acetic acid, glacial (acidity regulator)
Main component of vinegar, synthetically produced from wood fibres; used in pickles, chutneys, and sauces. |
260
|
|
Potassium acetate or Potassium diacetate (acidity regulator)
|
261
|
|
Sodium acetates (acidity regulator)
(ii) Sodium hydrogen acetate (sodium diacetate) – A vinegar used as a mould inhibitor in snack foods and bread, as a flavour enhancer in breads, cakes, cheese and snack food. |
262
|
|
Calcium acetate (acidity regulator)
|
263
|
|
Ammonium acetate (acidity regulator)
|
264
|
|
Lactic acid (acidity regulator)
Occurs naturally in sour milk, apples, tomatoes and molasses. used in sweets, dressings, soft drinks , infant formulas and confectionery. |
270
|
|
Propionic acid (preservative)
Propionates occur naturally in fermented foods, human perspiration and ruminants digestive tract, also can be derived commercially from ethylene and carbon monoxide or propionaldehyde , natural gas , fermented wood pulp or produced when bacteria decompose fibre. Commonly used in bread cheese and flour products. |
280
|
|
Sodium propionate (preservative) Bread flour products.
|
281
|
|
Calcium propionate (preservative) Bread flour products.
|
282
|
|
Potassium propionate (preservative) Bread flour products.
|
283
|
|
Carbon dioxide (propellant) Wine, soft drinks,
|
290
|
|
Malic acid (acidity regulator)
Potato snacks, confectionery, spaghetti sauce, frozen vegetables, tinned tomatoes. |
296
|
|
Fumaric acid (acidity regulator) Soft drinks and cake mixes.
|
297
|
|
|
|
|
Ascorbic acid (antioxidant)
Vitamin C. Occurs naturally in fruit and vegetables; added to products as diverse as cured meat, breakfast cereals, frozen fish and wine. |
300
|
|
Sodium ascorbate (antioxidant) Sodium salt of vitamin C.
|
301
|
|
Calcium ascorbate (antioxidant)
|
302
|
|
Potassium ascorbate (antioxidant) Potassium salt of vitamin C.
|
303
|
|
Ascorbyl palmitate (antioxidant)
|
304
|
|
Tocopherols concentrate, mixed (antioxidant) ‘Vitamin E’
Found in vegetable oils, including soy, wheat germ, rice germ, cottonseed, maize. Used in margarine and salad dressings. |
306
|
|
a-Tocopherol (antioxidant)
|
307
|
|
g-Tocopherol (antioxidant)
|
308
|
|
d-Tocopherol (antioxidant)
|
309
|
|
Propyl gallate (antioxidant)
Used to prevent rancidity in oily substances such as edible fats, spreads, lard, dripping, margarine. |
310
|
|
Octyl gallate (antioxidant)
|
311
|
|
Dodecyl gallate (antioxidant)
|
312
|
|
Erythorbic acid (antioxidant)
|
315
|
|
Sodium erythorbate (antioxidant)
|
316
|
|
tert-Butylhydroquinone (antioxidant)
Used in dairy blend edible fats and oils, margarine, dripping, salad dressing also used in lipsticks. |
319
|
|
Butylated hydroxyanisole (antioxidant) Petroleum derivative.
Instant mashed potato, edible oil, reduced fat spread, chewing gum, baby oil also used in lipstick, eye liner. |
320
|
|
Butylated hydroxytoluene (antioxidant) Retards rancidity in fats, oils, and oil-containing foods. Cereals, chewing gum, potato chips, vegetable oils also used in lipstick, eye liner.
|
321
|
|
Lecithin (antioxidant, emulsifier)
Derived from soy beans, eggs, peanuts, corn. Used to allow combination of oils in margarine, chocolate, mayonnaise, milk powder, potato chips, puddings, breakfast cereals. |
322
|
|
Sodium lactate (acidity regulator, humectant, bulking agent)
Occurs in sour milk, apples, tomatoes and molasses. Found in biscuits, cheese, confectionery and a wide range of foods. |
325
|
|
Potassium lactate (acidity regulator, humectant)
|
326
|
|
Calcium lactate (acidity regulator)
|
327
|
|
Ammonium lactate (acidity regulator)
|
328
|
|
Magnesium lactate (acidity regulator)
|
329
|
|
Citric acid (acidity regulator, antioxidant)
Naturally derived from citrus fruit. Used in biscuits, canned fish, cheese and processed cheese, infant formulas, cake and soup mixes, rye bread, soft drinks, fermented meat products. |
330
|
|
Sodium citrates (acidity regulator, emulsifier, stabiliser)
Cheese, cream, includes a wide range of foods. |
331
|
|
Potassium citrates (acidity regulator, stabiliser)
Found in artificially sweetened jelly and confectionery and in a wide range of foods. |
332
|
|
Calcium citrates (acidity regulator, stabiliser)
In tinned vegetables and wide range of foods. |
333
|
|
Tartaric acid (acidity regulator, antioxidant)
Obtained from unripe fruit, grape juice. Found in chewing gum and various types of foods and drinks |
334
|
|
Sodium tartrates (acidity regulator)
|
335
|
|
Potassium tartrate or Potassium acid tartrate (acidity regulator, stabiliser)
|
336
|
|
Potassium sodium tartrate (acidity regulator, stabiliser)
|
337
|
|
Phosphoric acid (acidity regulator)
Soft drinks, beer, cheese products, snacks, and most processed foods. |
338
|
|
Sodium phosphates (acidity regulator, emulsifier, stabiliser)
|
339
|
|
Potassium phosphates (acidity regulator, emulsifier, stabiliser)Baked goods, cheese, powdered foods, cured meats, soda pop, breakfast cereals, dehydrated potatoes
|
340
|
|
Calcium phosphates (acidity regulator, emulsifier, stabiliser, anti-caking agent)
|
341
|
|
Ammonium phosphates (acidity regulator)
|
342
|
|
Magnesium phosphates (acidity regulator, anti-caking agent)
Found in salt substitutes, sweetened coconut and mustard. |
343
|
|
Ammonium malate (acidity regulator)
|
349
|
|
Sodium malates (acidity regulator, humectant)
Found in potato snacks, confectionery, spaghetti sauce, frozen vegetables, tinned tomatoes. |
350
|
|
Potassium malates (acidity regulator)
|
351
|
|
Calcium malates (acidity regulator)
|
352
|
|
Metatartaric acid (acidity regulator)
|
353
|
|
Calcium tartrate (acidity regulator)
|
354
|
|
Adipic acid (acidity regulator)
|
355
|
|
Potassium adipate (acidity regulator)
|
357
|
|
Ammonium adipates (acidity regulator)
|
359
|
|
Succinic acid (acidity regulator)
|
363
|
|
Sodium fumarate (acidity regulator)
|
365
|
|
Potassium fumarate (acidity regulator)
|
366
|
|
Calcium fumarate (acidity regulator)
|
367
|
|
Ammonium fumarate (acidity regulator)
|
368
|
|
Ammonium citrate or triammonium citrate (acidity regulator)
|
380
|
|
Ferric ammonium citrate (acidity regulator, anti-caking agent)
|
381
|
|
Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA (preservative, antioxidant)
Canned soft drink, tinned white potatoes, salad dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms, pecan pie filling, sandwich spreads |
385
|
|
|
|
|
Alginic acid (thickener, stabiliser)
|
400
|
|
Sodium alginate (thickener, stabiliser, gelling agent)
Vegetable gum, derived from seaweed; artificial sweetener base, used in custard mix, cordial, flavoured milk, ice blocks, pastry, jelly, ice cream, cheese, confectionery, canned icing, beer thickened cream and yoghurt. |
401
|
|
Potassium alginate (thickener, stabiliser)
|
402
|
|
Ammonium alginate (thickener, stabiliser)
|
403
|
|
Calcium alginate (thickener, stabiliser, gelling agent)
|
404
|
|
Propylene glycol alginate (thickener, emulsifier)
Derived from petroleum. Artificial sweetener base, also used in germicides, paint remover and antifreeze. |
405
|
|
Agar (thickener, gelling agent, stabiliser)
Manufactured meats and ice cream. |
406
|
|
Carrageenan (thickener, gelling agent, stabiliser)
Derived from seaweed: Ice cream, jelly, chocolate milk. |
407
|
|
Processed eucheuma seaweed (thickener, gelling agent, stabiliser)
|
407a
|
|
Arabinogalactan or Larch gum (thickener, gelling agent, stabiliser)
|
409
|
|
Locust bean gum or Carob bean gum (thickener, stabiliser)
|
410
|
|
Guar gum (thickener, stabiliser)
Gums are derived from natural sources bushes, trees, seaweed: Used in beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes |
412
|
|
Tragacanth gum (thickener, stabiliser)
|
413
|
|
Acacia or gum Arabic (thickener, stabiliser)
|
414
|
|
Xanthan gum (thickener, stabiliser)
|
415
|
|
Karaya gum (thickener, stabiliser)
|
416
|
|
Gellan gum (thickener, stabiliser, gelling agent)
|
418
|
|
Sorbitol or sorbitol syrup (sweetener, humectant, emulsifier)
|
420
|
|
Mannitol (sweetener, humectant)
|
421
|
|
Glycerin or glycerol (humectant)
Crystallised and dried fruit, liqueurs, marshmallows, soft drinks, desserts, confectionery also used in tooth paste |
422
|
|
Polyethylene (40) stearate (emulsifier)
|
431
|
|
Polysorbate 80 or Polyoxyethylene (20) sorbitan moonoleate (emulsifier) Baked goods, frozen desserts, imitation dairy products keeps baked goods from getting stale.
|
433
|
|
Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate (emulsifier)
|
435
|
|
Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate (emulsifier)
|
436
|
|
Pectins (thickener, stabiliser, gelling agent)
Naturally occurring in the skins of apples; used to thicken jams, jellies and sauces |
440
|
|
Ammonium salts of phosphatidic acid (emulsifier)
|
442
|
|
Sucrose acetate isobutyrate (emulsifier, stabiliser)
|
444
|
|
Glycerol esters of wood rosins (emulsifier, stabiliser) prepared from wood rosin that is harvested from the stumps of the longleaf pine (Pinus palustris)
Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks 150 mg/kg Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera ), fruits,seaweeds and nuts and seeds. 110 mg/kg also used in eyeliner pencils |
445
|
|
Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate (emulsifiers, acidity regulators, stabilisers)
|
450
|
|
Potassium tripolyphosphate or Sodium tripolyphosphate (acidity regulator)
|
451
|
|
Potassium polymetaphosphate or Sodium metaphosphate, insoluble or Sodium polyphosphates, glassy (emulsifier, stabiliser)
|
452
|
|
Cellulose microcrystalline and powdered (anti-caking agent)
|
460
|
|
Methyl cellulose (thickener, stabiliser, emulsifier)
|
461
|
|
Hydroxypropyl cellulose (thickener, stabiliser, emulsifier)
|
463
|
|
Hydroxypropyl methylcellulose (thickener, stabiliser, emulsifier)
|
464
|
|
Methyl ethyl cellulose (thickener, stabiliser, emulsifier, foaming agent)
|
465
|
|
Sodium carboxymethylcellulose (thickener, stabiliser)
It prevents sugar from crystallizing. Ice cream, beer, pie fillings, icings, diet foods, candy. |
466
|
|
Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids (emulsifier, stabiliser, anti-caking agent)
|
470
|
|
Mono- and di-glycerides of fatty acids (emulsifier, stabiliser)
|
471
|
|
Acetic and fatty acid esters of glycerol (emulsifier, stabiliser)
|
472a
|
|
Lactic and fatty acid esters of glycerol (emulsifier, stabiliser)
|
472b
|
|
Citric and fatty acid esters of glycerol (emulsifier, stabiliser)
|
472c
|
|
Diacetyltartaric and fatty acid esters of glycerol (emulsifier)
|
472e
|
|
Mixed tartaric, acetic and fatty acid esters of glycerol (emulsifier, stabiliser)
|
472f
|
|
Sucrose esters of fatty acids (emulsifier)
|
473
|
|
Polyglycerol esters of fatty acids (emulsifier)
|
475
|
|
Polyglycerol esters of interesterified ricinoleic acid (emulsifier)
|
476
|
|
Propylene glycol mono- and di-esters or Propylene glycol esters of fatty acids (emulsifier)
|
477
|
|
Dioctyl sodium sulphosuccinate (emulsifier)
|
480
|
|
Sodium lactylate or sodium oleyl lactylate or sodium stearoyl lactylate (emulsifier, stabiliser)
|
481
|
|
Calcium lactylate or Calcium oleyl lactylate or Calcium stearoyl lactylate (emulsifier, stabiliser)
|
482
|
|
Sorbitan monostearate (emulsifier)
|
491
|
|
Sorbitan tristearate (emulsifier)
|
492
|
|
Sodium carbonate or Sodium bicarbonate (acidity regulator, raising agent, anti-caking agent)
|
500
|
|
Potassium carbonates (acidity regulator, stabiliser)
|
501
|
|
Ammonium bicarbonate or Ammonium hydrogen carbonate (acidity regulator, raising agent)
|
503
|
|
Magnesium carbonate (acidity regulator, anti-caking agent)
|
504
|
|
Hydrochloric acid (acidity regulator)
|
507
|
|
Potassium chloride (gelling agent)
|
508
|
|
Calcium chloride (firming agent)
|
509
|
|
Ammonium chloride (bulking agent)
|
510
|
|
Magnesium chloride (firming agent)
|
511
|
|
Stannous chloride (antioxidant)
|
512
|
|
Sodium sulphate (acidity regulator)
|
514
|
|
Potassium sulphate (acidity regulator)
|
515
|
|
Calcium sulphate (firming agent) Derived from limestone
Bread rolls, flour, tinned tomatoes, soy tofu, dried egg, cheese products, also used in tooth paste, mortar, cement. |
516
|
|
Magnesium sulphate (firming agent)
|
518
|
|
Cupric sulphate (mineral salt)
|
519
|
|
Calcium hydroxide (acidity regulator, firming agent)
|
526
|
|
Calcium oxide (acidity regulator)
|
529
|
|
Magnesium oxide (anti-caking agent)
|
530
|
|
Sodium ferrocyanide (anti-caking agent)
|
535
|
|
Potassium ferrocyanide (anti-caking agent)
|
536
|
|
Sodium aluminium phosphate (acidity regulator, emulsifier)
|
541
|
|
Bone phosphate (anti-caking agent, emulsifier)
Powdered milk and also as filler in tablets. |
542
|
|
Silicon dioxide, amorphous (anti-caking agent) Sand/Quartz
Used in beer, confectionery, sausages, milk powder |
551
|
|
Calcium silicate (anti-caking agent)
|
552
|
|
Magnesium silicate or Talc (anti-caking agent)
|
553
|
|
Sodium aluminosilicate (anti-caking agent)
|
554
|
|
Potassium aluminium silicate
|
555
|
|
Calcium aluminium silicate (anti-caking agent)
|
556
|
|
Bentonite (anti-caking agent)
|
558
|
|
Aluminium silicate (Anticaking agent)
Cheese, powdered milk, ready-to-eat, instant, and regular hot breakfast cereal products. Also used in cosmetics.( Kaolin ) |
559
|
|
Potassium silicate (anti-caking agent)
|
560
|
|
Stearic acid or fatty acid (glazing agent, foaming agent)
|
570
|
|
Glucono d -lactone or Glucono delta-lactone (acidity regulator, raising agent)
|
575
|
|
Potassium gluconate (sequestrant)
|
577
|
|
Calcium gluconate (acidity regulator, firming agent)
|
578
|
|
Ferrous gluconate (colour retention agent)
|
579
|
|
Magnesium gluconate (acidity regulatory, firming agent)
|
580
|
|
4-Hexylresorcinol (antioxidant)
|
586
|
|
|
|
|
L-Glutamic acid (flavour enhancer)
|
620
|
|
Monosodium L-glutamate or MSG (flavour enhancer)
|
621
|
|
Monopotassium L-glutamate (flavour enhancer)
|
622
|
|
Calcium glutamate (flavour enhancer)
|
623
|
|
Monoammonium L-glutamate (flavour enhancer)
|
624
|
|
Magnesium glutamate (flavour enhancer)
|
625
|
|
Disodium 5. -guanylate (flavour enhancer) from sardines.
Instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup. |
627
|
|
Disodium 5. -inosinate (flavour enhancer)
|
631
|
|
Disodium 5′-ribonucleotides (flavour enhancer)
|
635
|
|
Maltol (flavour enhancer)
Derived from the bark of larch trees, pine needles, chicory wood. Used in baked goods to give a ‘fresh baked’ taste and smell in bread and cakes, jam, ice cream, soft drinks. |
636
|
|
Ethyl maltol (flavour enhancer)
|
637
|
|
Glycine (flavour enhancer)
|
640
|
|
L-Leucine (flavour enhancer)
|
641
|
|
|
|
|
Polydimethylsiloxane (anti-caking agent, emulsifier)
Confectionery, cordials, syrups and toppings, soft drinks, instant coffee, vinegar, chewing gum, chocolates. |
900a
|
|
Beeswax, white and yellow (glazing agent)
|
901
|
|
Carnauba wax (glazing agent)
Chocolates, cocoa products, chewing gum, confectionery, flavour carrier in drinks, savoury snacks, toppings and to wax fruit also used in cosmetics and inks. |
903
|
|
Shellac (glazing agent) Derived from the lac insect of India; Used as glazing agent, chocolate, confectionery, orange fizzy drinks, orange skin and staining wood .
|
904
|
|
Petrolatum or petroleum jelly (glazing agent)
|
905b
|
|
Oxidised polyethylene (humectant)
|
914
|
| L-Cysteine monohydrochloride (raising agent) Most often derived from chicken feathers or duck feathers, human hair has also been used in China. Used in baking to create stretchier doughs, especially for burger buns and French sticks. Source: The shocking truth about bread. The Independent.co.uk |
920
|
|
Nitrogen (propellant)
|
941
|
|
Nitrous oxide (propellant – Laughing Gas) used in Spray on artificial cream
|
942
|
|
Butane (propellant)
|
943a
|
|
Isobutane (propellant)
|
943b
|
|
Propane (propellant)
|
944
|
|
Octafluorocyclobutane (propellant)
|
946
|
|
Acesulphame potassium (sweetener)
|
950
|
|
Aspartame (sweetener)
|
951
|
|
Calcium cyclamate or sodium cyclamate or cyclamate (sweetener)
|
952
|
|
Isomalt (humectant, sweetener, bulking agent, anti-caking agent)
|
953
|
|
Saccharin or calcium saccharin or sodium saccharine or potassium saccharine (sweetener)
|
954
|
|
Sucralose (sweetener)
|
955
|
|
Alitame (sweetener)
|
956
|
|
Thaumatin (flavour enhancer, sweetener)
|
957
|
|
Neotame (sweetener)
|
961
|
|
Maltitol and maltitol syrup or hydrogenated glucose syrup (sweetener, stabiliser, emulsifier, humectant)
|
965
|
|
Lactitol (sweetener, humectant)
|
966
|
|
Xylitol (sweetener, humectant, stabiliser)
|
967
|
|
Erythritol (humectant, sweetener)
|
968
|
|
|
|
|
Choline salts (emulsifier)
|
1001
|
|
a-amylase (enzyme)
|
1100
|
|
Proteases (papain, bromelain, ficin) (stabiliser, enzyme)
|
1101
|
|
Glucose oxidase (antioxidant)
|
1102
|
|
Lipases (enzyme)
|
1104
|
|
Lysozyme (enzyme, preservative)
|
1105
|
|
Polydextrose (humectant, bulking agent, stabiliser, thickener)
|
1200
|
|
Polyvinylpyrrolidone (stabiliser)
|
1201
|
|
Dextrin roasted starch (thickener, stabiliser)
|
1400
|
|
Acid treated starch (thickener, stabiliser)
|
1401
|
|
Alkaline treated starch (thickener, stabiliser)
|
1402
|
|
Bleached starch (thickener, stabiliser)
|
1403
|
|
Oxidised starch (thickener, stabiliser)
|
1404
|
|
Enzyme treated starches (thickener, stabiliser)
|
1405
|
|
Monostarch phosphate (thickener, stabiliser)
|
1410
|
|
Distarch phosphate (thickener, stabiliser)
|
1412
|
|
Phosphated distarch phosphate (thickener, stabiliser)
|
1413
|
|
Acetylated distarch phosphate (thickener, stabiliser)
|
1414
|
|
Starch acetate esterified with acetic anhydride (thickener, stabiliser)
|
1420
|
|
Acetylated distarch adipate (thickener, stabiliser)
|
1422
|
|
Hydroxypropyl starch (thickener, stabiliser)
|
1440
|
|
Hydroxypropyl distarch phosphate (thickener, stabiliser)
|
1442
|
|
Starch sodium octenylsuccinate (thickener, stabiliser)
|
1450
|
|
Triethyl citrate (antifoaming agent)
|
1505
|
|
Triacetin (humectant)
|
1518
|
|
Propylene glycol (humectant)
|
1520
|
|
Polyethylene glycol 8000 (antifoaming agent)
|
|
|
Updated up to the 31st Session of the Codex Alimentarius Commission (2008)
|
|
|
||
|
INS*
|
Food Additive
|
MPL |
|
Schedule 1
|
|
|
|
123
|
Amaranth | Various, from 30 mg/kg in certain beverages to 300 mg/kg in confectionery |
|
160b
|
Annatto | Various, from 10 mg/kg in liquid milk products and flavoured milk to 100 mg/kg in processed cereal meal products |
|
127
|
Erythrosine | 200 mg/kg in glace cherries |
|
|
Schedule 3
|
|
|
120
|
Cochineal and Carmines |
Good Manufacturing Practice
|
|
Schedule 4
|
70 mg/L in beverages 290mg/kg in other foods |
|
|
129
|
Allura Red AC |
|
|
122
|
Azorubine/Carmoisine |
|
|
151
|
Brilliant Black BN |
|
|
133
|
Brilliant Blue FCF |
|
|
155
|
Brown HT | |
|
143
|
Fast green FCF | |
|
142
|
Green S |
|
|
132
|
Indigotine |
|
|
124
|
Ponceau 4R |
|
|
104
|
Quinoline yellow |
|
|
110
|
Sunset yellow FCF |
|
|
102
|
Tartrazine |
|
|
|
|
|
1.1.2 Liquid milk products and flavoured liquid milk
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
160b
|
Annatto extracts |
10
|
|
950
|
Acesulphame potassium |
500
|
|
160b
|
Alitame |
40
|
|
950
|
Aspartame-acesulphame salt | |
|
1100
|
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
401
|
Sodium alginate |
2
|
|
407
|
Carrageenan |
2
|
|
412
|
Guar gum |
2
|
|
471
|
Mono- and diglycerides of fatty acids | |
1.1.4 Liquid milk to which tall oil phytosterols have been added
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
460
|
Microcrystalline cellulose | |
|
5
|
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
160b
|
Annatto extracts |
60
|
|
950
|
Acesulphame potassium |
500
|
|
956
|
Alitame |
60
|
|
962
|
Aspartame-acesulphame salt | |
|
1100
|
1.4.2 Cream products (flavoured, whipped, thickened, sour cream )
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
234
|
Nisin | |
|
10
|
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
475
|
Polyglycerol esters of fatty acids | |
|
5000
|
1.5 Dried milk, milk powder, cream powder
|
|
||
|
Code
|
Additive
|
mg/kg
|
|
304
|
Ascorbyl palmitate |
5000
|
|
320
|
Butylated hydroxyanisole |
100
|
|
343
|
Magnesium phosphates |
10000
|
|
431
|
Polyoxyethylene (40) stearate |
GMP
|
|
530
|
Magnesium oxide |
10000
|
|
542
|
Bone phosphate |
1000
|
|
555
|
Potassium aluminium silicate | |
|
GMP
|
|
Additive
|
No:
|
| Alura Red AC |
129
|
| Amaranth |
123
|
| Annatto Extracts (Oil and Alkali-extracted) |
160b
|
| Annatto Extracts (Solvent-extracted) |
|
| Anthocyanins Grape Skin Extract |
163(ii)
|
| Beet Red |
162
|
| Betacarotene |
160a(i)
|
| Brilliant Black BN Brilliant Black PN |
151
|
| Brilliant Blue FCF |
133
|
| Brilliant Scarlet 4R Ponceau 4R |
124
|
| Canthaxanthin |
161
|
| Class I: Plain Caramel,caustic caramel |
150a
|
| Class II: Caustic sulfite |
150b
|
| Class III: Ammonia caramel |
150c
|
| Class IV: Sulfite ammonia |
150d
|
| Carbon black Vegetable carbon |
153
|
| Carmoisine Azorubine |
122
|
| Carotenes Carotenes (Algae) |
|
| Carotenes (Vegetable) |
160a(ii)
|
| Chlorophylls |
140
|
| Chlorophyllins – Copper |
|
| Complexes Sodium and Potassium Salts |
141(ii)
|
| Chlorophyllin -Copper Complex) |
|
| Chlorophylls – Copper Complexes |
141(i)
|
| Chocolate Brown HT Brown |
155
|
