E number

For the number e (≈ 2.71828) see: e (mathematical constant).

For series of commonly used resistor values, see preferred numbers.

For the Olympus E-500 Digital SLR camera, see Olympus E-500.

E numbers are codes for food additives and are usually found on food labels throughout the European Union. The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee. Only a subset of the INS additives are approved for use in the European Union, giving rise to the 'E' prefix.

E numbers are also encountered on food labeling in other jurisdictions, including Australia.

The addition of E-numbered additives to food products has been an issue of ongoing health concern for many years. Many such additives are believed to be linked to disorders including allergies, neurological disorders, bowel disorders, cancer, heart disease and arthritis. In more recent years further concerns have been raised that many of these additives may be of genetically modified (GM) origin. Some E-numbered additives may also be considered to be unsuitable for halal, kosher, vegetarian or vegan diets.

Classification by numeric range

100-199

Colours

200-299

Preservatives

300-399

Antioxidants & acidity regulators

400-499

Thickeners, stabilisers & emulsifiers

500-599

pH regulators & anti-caking agents

600-699

Flavour enhancers

900-999

Miscellaneous

1100-1599

Additional chemicals

	100-109 – yellows
	110-119 – oranges
	120-129 – reds
	130-139 – blues & violets
	140-149 – greens
	150-159 – browns & blacks
	160-199 – others
	200-209 – sorbates
	210-219 – benzoates
	220-229 – sulphites
	230-239 – phenols & formates (methanoates)
	240-259 – nitrates
	260-269 – acetates (ethanoates)
	270-279 – lactates
	280-289 – propionates (propanoates)
	290-299 – others
	300-309 – ascorbates (vitamin C)
	310-319 – gallates & erythorbates
	320-329 – lactates
	330-339 – citrates & tartrates
	340-349 – phosphates
	350-359 – malates & adipates
	360-369 – succinates & fumarates
	370-399 – others
	400-409 – alginates
	410-419 – natural gums
	420-429 – other natural agents
	430-439 – polyoxythene compounds
	440-449 – natural emulsifiers
	450-459 – phosphates
	460-469 – cellulose compounds
	470-489 – fatty acids & compounds
	490-499 – others
	500-509 – mineral acids & bases
	510-519 – chlorides & sulphates
	520-529 – sulphates & hydroxides
	530-549 – alkali metal compounds
	550-559 – silicates
	570-579 – stearates & gluconates
	580-599 – others
	620-629 – glutamates
	630-639 – inosinates
	640-649 – others
	900-909 – waxes
	910-919 – synthetic glazes
	920-929 – improving agents
	930-949 – packaging gases
	950-969 – sweeteners
	990-999 – foaming agents
	New chemicals that don't fall into standard classification schemes

NB: Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E400-499 range, have a variety of purposes.

Abbreviations used in this article

PAR - Possible allergic reaction
LGM - Likely to be from genetically modified organisms
AO - Animal Origin

Full list

Note

External links

Food additives | Chemical numbering schemes

Gourt Home::Gourt :: E number

Classification by numeric range

Abbreviations used in this article

Full list

E100–E199 (colours)

E200–E299 (preservatives)

E300–E399 (antioxidants, acidity regulators)

E400–E499 (thickeners, stabilizers, emulsifiers)

E500–E599 (acidity regulators, anti-caking agents)

E600–E699 (flavour enhancers)

E900–E999 (miscellaneous)

E1000–E1999 (additional chemicals)

Note

See also

External links