Additives/E Numbers Flashcards
Food Additives
- Colours E100s.
- Preservatives E200s.
- Antioxidants E300s + E586.
- Emulsifiers, stabilisers, thickeners, gelling agents E400s + E322 & E1103.
- Flavour enhancers E600s.
- Sweeteners E900s + E420 & E421.
Colours
Colours E100s: used to make food look more appetising.
• Restore colour lost during processing (e.g. tinned mushy peas).
• Make existing food colours brighter (e.g. enhance the yellowness of custard or butter).
Natural colours include:
• E162 beetroot, E101 & E106 riboflavin, E160a carotenes and E100 curcumin.
Artificial colours include:
• E110 sunset yellow FCF, E104 quinoline yellow, E122 carmoisine , E129 allura red, E102 tartrazine and E124 ponceau 4R
• Associated with hyperactivity and poor concentration
Preservatives
Preservatives E200s:
• Slow down decomposition of food caused by air, bacteria, moulds and yeasts to prolong shelf life.
• The antimicrobial properties are used to control contamination that may cause food borne illnesses (e.g. botulism).
• Common preservatives include:
- E211 Sodium benzoate: used in carbonated beverages, fruit juices, pickles, salsa and dips.
- E220 Sulphur dioxide: used in dried fruit, fruit juice, pickled vegetables, sausages, cider, wine.
- E251 Sodium nitrite: in processed meats (e.g. bacon and ham). All three are linked to adverse effects (asthma & allergies).
Antioxidants
Antioxidants E300s:
• These are used to decrease the chance of oils and fats turning rancid : vegetable oils, margarines, biscuits,
• Replace natural antioxidants lost in processing , extending shelf life
• Both natural and synthetic antioxidants are used.
• Common synthetic antioxidants include:
- E310 propyl gallate (PG)
- E319 tertiary butyl hydroquinone (TBHQ)
- E320 butylated hydroxyl anisole (BHA)
- E321 butylated hydroxytoluene (BHT)
Emulsifiers/Stabilisers
Emulsifiers, Stabilisers E400s:
Emulsifiers mix ingredients that would normally separate.
• Used in dairy free milks and yogurts.
• Several emulsifiers, including polysorbate 80 (E433 ) and carboxymethyl cellulose (E466 )
are associated with an increased risk of inflammatory bowel disease and colon cancer (mediated in part by disruption to the microbiome
Stabilisers prevent ingredients from separating again.
• Lecithin, agar agar, carrageenan and pectin.
• Used in ice cream, margarine, dairy and dairy free products, salad dressings and mayonnaise.
Thickeners, Gelling Agents E440s
Thickeners increase the viscosity of foods and
• Include starches, pectins and gums
• Are used in soups, sauces and puddings.
Gelling agents give a gel like consistency and:
• Include gums, starches, pectins, agar agar
and gelatine .
• Are used in jellies, jams, desserts and yoghurts.
• E400 additives are linked with GI issues including:
Bloating, cramping, nausea and flatulence.
Flavour Enhancers
Flavour Enhancers E600s:
• Used widely in savoury foods to make the existing flavour stronger.
• In crisps, salty snacks, processed meats, instant noodles, fast food, sports drinks.
• E621 MSG (monosodium glutamate) is linked to MSG syndrome:
• Can cause symptoms including headaches, skin flushing, sweating, muscle tightness, numbness or burning in the mouth, dizziness, chest pain and heart palpitations. Shortness of breath and throat swelling require immediate medical attention.
Sweeteners
Sweeteners E900s:
•‘Natural’ (stevia, xylitol) and Synthetic (aspartame, saccharin).
• Categorised as either intense or bulk
• Intense sweeteners: e.g. saccharin, aspartame, ace K, stevia.
– Many times sweeter than sugar used in small amounts.
– Often used in combination to create a ‘sugar’ flavour.
– Artificial sweeteners have adverse effects.
• Bulk sweeteners: mainly sugar alcohols; e.g. sorbitol and xylitol. (polyols)
• Used for structural, sensory and sweetness characteristics.
• More than 10g/100g requires a warning on the product label as can cause GIT upset.
Artificial Sweeteners
Artificial Sweeteners (aspartame, saccharin, acesulfame)
• Can raise insulin levels and affect insulin sensitivity.
• Over stimulate sugar receptors, making healthy, less sweet options such as fruit and vegetables unappealing.
• Addictive and increase cravings for sweet foods.
• Cause DNA damage (mutations).
• Often used in combination to balance taste.
Acesulfame K has a bitter aftertaste and is generally combined with aspartame and/or sucralose, heightening the toxic potential.
• Stevia (plant derived) is the safest alternative to sugar, but be aware of processed stevia products.
ADHD
Artificial colours:
• E102, 104, 110, 122, 124, 129.
Found in cheese, jam, tinned fruit, pickles, fruit squash & cordial, instant puddings, cakes, custard powder, ice cream, sweets, yoghurt, packet and tinned soups.
Benzoate preservatives E210- 219:
• Found in cooked prepacked beetroot, jam, fruit juice, fruit pies, sweets, pickles, salad dressing, margarine, soft drinks, beer.
Other E Numbers
Acidity regulators, anti-caking agents, anti foaming agents, bulking agents, carriers and carrier solvents, flour treatment agents, foaming agents, glazing agents, modified starches, packaging gases, raising agents.
E407 Carrageenan
– Source: Extracted from red seaweed and industrially produced.
– Function: Thickening, stabilising and gelling agent in condensed milks and dairy products, jellies and nut milks.
– Effects: GI inflammation, bloating and bowel disease.
E 330 Citric acid
– Source: Naturally occurring in citrus fruit but as an additive is manufactured using cheap GM high fructose corn syrup.
– Function: Flavouring and preservative in biscuits, tinned sauces, fruit & vegetables; ice cream, cake mix, frozen
– Effects: GM ingredients potential hazards to health.
E926 Chlorine dioxide
- Source: Produced synthetically.
- Function: Bleaching and oxidising agent for flour.
Bleaching of fats and oils, beeswax.
Purification of water. - Effects: Decreases vitamin E content.
E220 Sulphur dioxide
- Source: Produced chemically.
- Function: Used as a preservative.
- Effects: Impedes oxygen carrying capacity of haemoglobin.
Destroys vitamin B1 in food.
