What are “E” numbers?

There are different words for different food ingredients across the world. In Europe, some food ingredients are noted as “E” numbers. Those that vegetarians will want to avoid include:

• E120 - cochineal (red food colouring made from crushed beetles).

• E542 - edible bone phosphate.

• E631 - sodium 5'-inosinate.

• E901 - beeswax.

• E904 - shellac.

• E920 - L-cysteine hydrochloride

Ingredients with the following “E” numbers may be animal derived: 101, 101a, 153, 203, 213, 227, 270, 282, 302, 322, 325, 326, 327, 333, 341a, 341b, 341c, 404, 422, 430, 431, 432, 433, 434, 435, 436, 470, 471, 472a, 472b, 472c, 472d, 472e, 473, 474, 475, 476, 477, 478, 481, 482, 483, 491, 492, 493, 494, 495, 570, 572, 627, and 635.

To read more, go to: www.ivu.org/faq/food.html

Following is a very comprehensive list. If a product is not on the list then it is your responsibility to ensure that it is Halal. Products on this list have been checked through all stages of manufacture.

Before going any further it has become very obvious that there is no real answer to what is in your food. It depends on what side you are on as to the information that is supplied. There are "may be's", "may be not", "definitely is", "definitely not", etc, etc. The only thing that I have not found is an honest answer from anyone.

As an example 422:  Industrial manufacturing based on propylene or sugar accounts for a large percentage of glycerol production it can be obtained as a by-product in making soap from animal and vegetable fats and oils. Which one is used in the production 471 (and the rest of all the 470's list)?

Products shown in red (underlined) are of possible animal origin. This does not mean that all are Haram as some animal origin also refers to those products coming from milk, eggs and other products.

I have listed products that can come from slaughtered animals on the next page with a description of possible origin. I will endeavour to find more information as I have time and will update the site accordingly. I can only say that it is up to you to be careful and research as best that you can. You will not find the information from the manufacturers of these additives.

100 - Curcumin or Turmeric (colouring)

101 - Riboflavin (colouring)

102 - Tartrazine (colouring)

103 - Alkanet (colouring)

104 - Quinoline yellow (colouring)

110 - Sunset yellow FCF (colouring)

120 - Caramines or Cochineal (colouring)

122 - Azorubine (colouring)

123 - Amaranth (colouring)

124 - Poceau 4R (colouring)

127 - Erythrosine# (colouring)

129 - Allura red AC (colouring)

132 - Indigotine (colouring)

140 - Chlorophyll (colouring)

141 - Chlorophyll-copper complex, Chlorophyllin copper complex, sodium, potassium salts (colouring)

142 - Food green S (colouring)

150 - Caramel (colouring)

151 - Brilliant Black BN (colouring)

153 - Carbon Black (colouring)

155 - Brown HT (colouring)

160a - beta-Carotene (colouring)

160 - beta-apo-8' Carotenoic acid methyl ester (colouring)

160b - Annatto extracts (colouring)

160c - beta-apo-8' Carotenal (colouring)

160f - beta-apo-8' Carotenoic acid methyl or ethyl ester (colouring)

161 - Xanthophylls (colouring)

161b - Lutein (Colouring)
161c - Cryptoaxanthin (Colouring)
161d - Rubixanthin (Colouring)
161e - Violaxanthin (Colouring)
161f - Rhodoxanthin (Colouring)161g - Canthaxanthin (Colouring)
162 - Beet red (colouring)

163 - Anthocyanins (colouring)

170 - Calcium carbonate (mineral salt, colouring)

171 - Titanium dioxide (colouring)

172 - Iron oxide (black, red, yellow) (colouring)

181 - Tannic acid (colouring)

200 - Sorbic acid (preservative)

201 - Sodium sorbate (preservative)

202 - Potassium sorbate (preservative)

203 - Calcium sorbate (preservative)

210 - Benzoic acid (preservative)

211 - Sodium benzoate (preservative)

212 - Potassium benzoate (preservative)

213 - Calcium benzoate (preservative)

216 - Propylparaben (preservative)

218 - Methylparaben (preservative)

220 - Sulphur dioxide (preservative)

221 - Sodium sulphite (preservative)

222 - Sodium bisulphite preservative)

223 - Sodium metabisulphate (preservative)

224 - Potassium metabisulphate (preservative)

225 - Potassium sulphite (preservative)

228 - Potassium bisulphite (preservative)

234 - Nisin (preservative)

235 - Natamycin (mould inhibitor)

249 - Potassium nitrite (preservative, colour fixative)

250 - Sodium nitrite (preservative, colour fixative)

251 - Sodium nitrate (preservative, colour fixative)

252 - Potassium nitrate (preservative, colour fixative)

260 - Acetic acid, glacial (food acid)

261 - Potassium acetate (food acid, acidity regulator)

263 - Calcium acetate (food acid)

264 - Ammonium acetate (food acid)

270 - Lactic acid (food acid)

280 - Propionic acid (preservative)

281 - Sodium propionate (preservative)

282 - Calcium propionate (preservative)

283 - Potassium propionate (preservative)

290 - Carbon dioxide (propellant)

296 - Malic acid (food acid)

297 - Fumaric acid (food acid)

300 - Ascorbic acid (antioxidant, flour treatment agent)

301 - Sodium ascorbate (antioxidant)

302 - Calcium ascorbate (antioxidant)

303 - Potassium ascorbate (antioxidant)

304 - Ascorbyl palmitate (antioxidant)

306 - Tocopherols concentrate, mixed (antioxidant)

307 - dl-alpha-Tocopherol (antioxidant)

308 - gamma-Tocopherol (antioxidant)

309 - delta-Tocopherol (antioxidant)

310 - Propyl gallate (antioxidant)

311 - Octyl gallate (antioxidant)

312 - Dodecyl gallate (antioxidant)

315 - Erthorbic acid (antioxidant)

316 - Sodium erythorbate (antioxidant)

319 - tert-Butylhydroquinone (antioxidant)

320 - Butylated hydroxyanisole (antioxidant)

321 - Butylated hydroxytoluene (antioxidant)

322 - Lecithin (antioxidant, emulsifier)

325 - Sodium lactate (food acid)

326 - Potassium lactate (food acid)

327 - Calcium lactate (food acid)

328 - Ammonium lactate (food acid)

329 - Magnesium lactate (acidity regulator, flour treatment agent)

330 - Citric acid (food acid)

331 - Sodium citrates (food acid)

332 - Potassium citrates (food acid)

333 - Calcium citrates (food acid)

334 - Tartaric acid (food acid)

335 - Sodium tartrates (food acid)

336 - Potassium tartrates (food acid)

337 - Potassium sodium tartrate (food acid)

338 - Phosphoric acid (food acid)

339 - Sodium phosphates (mineral salt)

340 - Potassium phosphates (minteral salt)

341 - Calcium phosphates (mineral salt, flour treatment agent)

342 - Ammonium phosphates (mineral salt)

343 - Magnesium phosphates (mineral salt)

349 - Ammonium malate (food acid)

350 - DL-Sodium malates (food acid)

351 - Potassium malates (food acid)

352 - DL-Calcium malates (food acid)

353 - Metatartaric acid (food acid)

354 - Calcium tartrate (food acid)

355 - Adipic acid (food acid)

357 - Potassium adipate (food acid)

365 - Sodium fumarate (food acid)

366 - Potassium fumarate (food acid)

367 - Calcium fumarate (food acid)

368 - Ammonium fumarate (food acid)

375 - Niacin (colour retention agent)

380 - Ammonium citrates (food acid)

381 - Ferric ammonium citrate (food acid)

385 - Calcium disodium ethyl-enediaminetetraacetate (sequestrant, preservative)

400 - Alginic acid (thickener and vegetable gum)

401 - Sodium alginate (thickener and vegetable gum)

402 - Potassium alginate (thickener and vegetable gum)

403 - Ammonium alginate (thickener and vegetable gum)

404 - Calcium alginate (thickener and vegetable gum)

405 - Propylene glycol alginate (thickener and vegetable gum)

406 - Agar (thickener and vegetable gum)

407 - Carrageenan (thickener and vegetable gum)

409 - Arabinogalactan (vegetable gum)

410 - Locust bean gum (thickener and vegetable gum)

412 - Guar gum (thickener and vegetable gum)

413 - Tragacanth (thickener and vegetable gum)

414 - Acacia (thickener and vegetable gum)

415 - Xanthan gum (thickener and vegetable gum)

416 - Karaya gum (thickener and vegetable gum)

420 - Sorbitol (artificial sweetening substance, humectant)

421 - Mannitol (artificial sweetening substance, humectant)

422 - Glycerin (humectant)

430 - Polyoxyethylene (8) stearate (Emulsifier) (Stabiliser)
431 - Polyoxyethylene (40) stearate (Emulsifier)
432 - Polyoxyethylene (20) sorbitan monolaurate (polysorbate 20) (Emulsifier)
433 - Polysorbate 80 (emulsifier)

435 - Polysorbate 60 (emulsifier)

436 - Polysorbate 65 (emulsifier)

440 - Pectin (vegetable gum)

441 - Gelatine (Emulsifier) (Gelling agent)
442 - Ammonium salts of phosphatidic acid (emulsifier)

444 - Sucrose acetate isobutyrate (emulsifier, stabiliser)

450 - Sodium and potassium pyrophosphate (mineral salt)

451 - Sodium and potassium tripolyphosphates (mineral salt)

452 - Sodium and potassium metaphosphates, polymeta-phosphates and polyphosphates (mineral salt)

460 - Cellulose, microcrystalline (anti-caking agent)

461 - Methylcellulose (thickener and vegetable gum)

464 - Hydroxypropyl methylcellulose (thickener and vegetable gum)

465 - Methyl ethyl cellulose (thickener and vegetable gum)

466 - Sodium carboxymthyl-cellulose (thickener and vegetable gum)

470 - Magnesium stearate (emulsifier, stabiliser)

471 - Mono- and di-glycerides of fatty acids (emulsifier)

472a - Acetic and fatty acid esters of glycerol (emulsifier)

472b - Lactic and fatty acid esters of glycerol (emulsifier)

472c - Citric and fatty acid esters of glycerol (emulsifier)

472d - Tartaric and fatty acid esters of glycerol (emulsifier)

472e - Diacetyltartaric and fatty acid esters of glycerol (emulsifier)

473 - Sucrose esters of fatty acids (emulsifier)

475 - Polyglycerol esters of fatty acids (emulsifier)

476 - Polyglycerol esters of interesterified ricinoleic acid (emulsifier)

477 - Propylene glycol mono- and di-esters (emulsifier)

480 - Dioctyl sodium sulphosuccinate (emulsifier)

481 - Sodium oleyl or stearoyl lactylate (emulsifier, stabiliser)

482 - Calcium oleyl or steroyl lactylate (emulsifier, stabiliser)

491 - Sorbitan monostearate (emulsifier)

492 - Sorbitan tristearate (emulsifier)

500 - Sodium carbonates (mineral salt)

501 - Potassium carbonates (mineral salt)

503 - Ammonium carbonates (mineral salt)

504 - Magnesium carbonate (anti-caking agent, mineral salt)

507 - Hydrochloric acid (acidity regulator)

508 - Potassium chloride (mineral salt)

509 - Calcium chloride (mineral salt)

510 - Ammonium chloride (flour treatment agent, mineral salt)

511 - Magnesium chloride (mineral salt)

512 - Stannous chloride (mineral salt)

514 - Sodium sulphate (mineral salt)

515 - Potassium sulphate (mineral salt)

516 - Calcium sulphate (flour treatment agent, mineral salt)

518 - Magnesium sulphate (mineral salt)

519 - Cupric sulphate (mineral salt)

526 - Calcium hydroxide (mineral salt)

529 - Calcium oxide (mineral salt)

535 - Sodium ferrocyanide (anti-caking agent)

536 - Potassium ferrocynaide (anti-caking agent)

541 - Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)

542 - Bone phosphate (anti-caking agent)

551 - Silicon dioxide (anti-caking agent)

552 - Calcium silicate (anti-caking agent)

553 - Talc (anti-caking agent)

554 - Sodium aluminosilicate (anti-caking agent)

556 - Calcium aluminium silicate (anti-caking agent)

558 - Bentonite (anti-caking agent)

559 - Kaolin (anti-caking agent)

570 - Glucono delta-lactone (acidity regulator, raising agent)

572 - Magnesium stearate, calcium stearate (Emulsifier) (Anti-caking agent)
577 - Potassium gluconate (stabiliser)

578 - Calcium gluconate (acidity regulator, firming agent)

579 - Ferrous gluconate (colour retention agent)585 - Ferrous lactate (Colouring)

620 - L-Glutamic acid (flavour enhancer)

621 - Monosodium L-glutamate (MSG) (flavour enhancer)

622 - Monopotassium L-glutamate (flavour enhancer)

623 - Calcium di-L-glutamate (flavour enhancer)

624 - Monoammonium L-glutatmate (flavour enhancer)

625 - Magnesium di-L-glutatmate (flavour enhancer)

627 - Disodium guanylate (flavour enhancer)

631 - Disodium inosinate (flavour enhancer)

635 - Disodium 5'-ribonucleotides (Flavour enhancer)
636 - Maltol (flavour enhancer)

637 - Ethyl maltol (flavour enhancer)640 - Glycine and its sodium salt (Flavour enhancer)

900 - Dimethylpoly-siloxane (emulsifier, antifoaming agent, anti-caking agent)

901 - Beeswax, white and yellow (glazing agent, release agent)

903 - Carnauba wax (glazing agent)

904 - Shellac, bleached (glazing agent)

905a - Mineral oil, white (glazing agent)

905b - Petrolatum (glazing agent)

920 - L-Cysteine monhydrochloride (flour treatment agent)

925 - Chlorine (bleaching agent)

926 - Chlorine dioxide (bleaching agent)

928 - Benzoyl peroxide (bleaching agent)

941 - Nitrogen (propellant)

942 - Nitrous oxide (propellant)

950 - Acesulphame potassium (artificial sweetening agent)

951 - Aspartame (articifcial sweetening agent)

952 - Sodium cyclamate (articifcial sweetening agent)

953 - Isomalt (humectant)

954 - Saccharins (articifcial sweetening agent)

957 - Thaumatin (flavour enhancer, articifcial sweetening agent)

965 - Hydrogenated glucose syrup (humectant)

967 - Xylitol (humectant)

1100 - Amylases (enzyme-flour treatment agent)

1101 - Proteases (papain, bromelain, ficin) (enzymes-flour treatment agent, stabiliser, tenderizeer, flavour enhancer)

1102 - Glucose oxidase (enzyme-antioxidant)

1104 - Lipases (enzyme-flavour enhancer)

1105 - Lisozyme (enzyme-preservative)

1200 - Polydextrose (humectant)

1201 - Polyvinylpyrrolidone (stabiliser, clarifying agent, dispersing agent)

1202 - Polyvinylpolypyrrolidone (colour stabiliser, colloidal stabiliser)

1400 - Dextrin roasted starch (thickener and vegetable gum)

1401 - Acid treated starch (thickener and vegetable gum)

1403 - Bleached starch (thickener and vegetable gum)

1404 - Oxidised starch (thickener and vegetable gum)

1405 - Enzyme-treated starches (thickener and vegetable gum)

1410 - Monstarch phosphate (thickener and vegetable gum)

1412 - Distarch phosphate (thickener and vegetable gum)

1413 - Phosphated distarch phosphate (thickener and vegetable gum)

1414 - Acetylated distarch phosphate (thickener and vegetable gum)

1420 - Starch acetate esterified with acetic anhydride (thickener and vegetable gum)

1421 - Starch acetate esterified with vinyl acetate (thickener and vegetable gum)

1422 - Acetylated distarch adipate (thickener and vegetable gum)

1440 - Hydroxypropyl starch (thickener and vegetable gum)

1442 - Hydroxypropyl distarch phosphate (thickener and vegetable gum)

1450 - Starch sodium octenyl succinate (thickener and vegetable gum)

1505 - Triethyl citrate (foam stabiliser)

1518 - Triacetin (humectant)

1520 - Propylene glycol (humectant, wetting agent, dispersing agent)

• Colourings - used to add or restore colour to foods.
• Preservatives - used to stop food deteriorating due to the action of micro-organisms.
• Antioxidants - used to stop foods such as fats going rancid.
• Food acids - used to maintain a constant level of acid in foods.
• Mineral salts - added to give texture and stability to foods such as processed meats.
• Thickeners and vegetable gums - used to give uniform consistency.
• Humectants - used to stop foods drying out.
• Emulsifiers - keep fat distributed evenly through a food.
• Anti-caking agents - used to make sure powdered foods don't clog or clump together.
• Artificial sweeteners - used to provide sweetness, and, in some cases, added bulk.
• Flavour enhancers - used to strengthen flavours.
• Bleaching agents - used at some stage in manufacturing a food to remove colour.
• Glazes or waxes - used to give a shine to fruits.
• Stabilisers - used to hold a foam or colour in food product.

http://www.islam-australia.com.au/halal/halal.htm

Additives & 'E' Numbers in Food

Food additives are added to food to make it safer, keep it longer, stop the growth of bacteria, mould, and stop food going stale. They also aid processing as emulsifiers, raising agents, preservatives and improve food in terms of color, taste, texture and nutritional value.

Additives increase the variety of food available to consumers keeping prices down, allowing safe delivery of food to urban populated areas and create alternatives to traditional food like meat substitutes for meat, low fat products for butter and yogurt and sugar free drinks for diabetics.

The use of additives is strictly controlled by law. They may not be used in food unless they are on approved government supervised list, proving their safe and effective usage. Once approved by the EC it is then given an 'E' number and is constantly monitored by local government and the EEC.

EEC directives require all food to list ingredients of the various products used because additives being so complicated by way of understanding leave alone pronouncing would have ingredients look like a chemist's dictionary.

The 'E' numbers were introduced to make it easier for EEC countries to come to a uniform system of regulating the additives industry.

We are publishing a list of numbers, some of which are Haraam and some of which are doubtful, because of its doubtful nature Muslims have to refrain from them as well.

E120 Cochineal (Carmine of Cochineal Carminicago, C.I.75490, derived from the insect Dactilopius Coccus).

E160 Alfa-Carotene, Beta-Carotene, Gamma-Carotene.

E471 Mono and Di-Glycerides of fatty acids. When Glycerol is used one has to find out the source whether animal or synthetic.

E472 (a-e) Lactic acid esters of mono- and di-glycerides of fatty acids. Prepared from esters of Glycerol.

E473 Sucrose esters of fatty acids prepared from Glycerol and Sucrose.

E474 Sycroglycerides prepared by reaction of Sucrose on natural triglycerides (from pal moil, lard, etc.)

E475 Polyglycerol esters of Fatty acids. Prepared in the laboratory.

E476 Polyglycerol esters of polycondensed fatty acids of castor oil (polyglycerol polyricinoleate). Prepared from Castor Oil and Glycerol esters.

E477 Propane-1,2-idol esters of fatty acids (Propylene Glycol esters of Fatty acids). Prepared from Propylene Glycol.

E478 Lactylated fatty acid esters of glycerol and propane-1,2-idol. Prepared from esters of glycerol and Lactic acid.

E631 Insine (Disodium Phosphate, Sodium and Inosinate). The Disodium Salt of Inosinate Acid which can be prepared from insect or fish extract.

E635 A mixture of disodium guanylare and disodium inosinate. The same source as 631.

E640/920 L-Cysteine Hydrochloride and L-Cysteine hydrochloride mono hydrate. A naturally occurring amino acid manufactured from animal hair and chicken feathers.

All other 'E' number additives at the time of publication are Halal, because of the ruling of Tabdeel-e-Mahiyat. Please refer to our article elsewhere in this book on this subject.

Except the following: E473, E474, E475, E476, E477, E478, E631, E635, E640, E920

E904 Shellac: a substance obtained from the resin produced by the Lac insect, mainly found in India. The secretions are bleached and dried before usage on confectionary, chocolate panning, ice creams latter and the shining of fruit, mainly apples.

This E number is also under investigation. We have had discussions with one of the companies regarding this E number and whether its secretion falls under the category of being Taahir (pure) or Najas (impure). We request readers to please look out for the report /update.

Source: http://almadina.co.uk