Excipients & Food Preservatives


Dyes are used to give a product color or reinforce the existing color.

E number Name
E100 ( i) Curcumin ( ii) Turmeric
E110 Sunset Yellow FCF
E122 Azorubine
E123 Amaranth
E124 Ponceau 4R, Cochineal Red A
E150a Caramel
E160c Paprika extract , capsanthin , capsorubin
E162 Beetroot Red , betanin

Preservatives extends the life of a food spoilage caused by bacteria, fungi and/or yeasts counter.

E number Name
E200 Sorbic acid
E201 Sodium sorbate
E202 Potassium sorbate
E203 Calcium
E210 Benzoic acid
E211 Sodium benzoate
E212 Potassium benzoate
E213 Calcium benzoate
E214 Ethyl p-hydroxybenzoate ( ethyl paraben )
E215 Ethyl - p -hydroxybenzoate , sodium salt
E216 Propyl - p -hydroxybenzoate ( propylparaben)
E217 Propyl - p -hydroxybenzoate , sodium salt
E218 Methyl - p -hydroxybenzoate ( Methyl Paraben )
E219 Methyl - p -hydroxybenzoate , sodium salt
E220 Sulphur dioxide
E221 Sodium sulphite
E222 Sodium hydrogen sulphite , Sodium
E223 Sodium metabisulphite
E226 Potassium
E227 Calcium sulfite
E228 Calcium bisulphite
E234 Nisin
E239 Natamycin
E242 Dimethyldicarbonate
E249 Potassium nitrite
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate

Food acids
Food acids lower the acidity (pH) of a product, enhance the action of antioxidants and preservatives and color work conservative.

E number Name
E260 Acetic acid
E261 Potassium acetate
E262 Natriumacetaten: i) Sodium acetate ii) Sodium (sodium diacetate)
E263 Calcium Acetate
E270 Lactic
E280 Propionate
E281 Sodium propionate
E282 Calcium
E283 Potassium propionate
E284 Boric acid
E285 Sodium tetraborate (borax)
E290 Carbon dioxidet
E296 Malic acid
E297 Fumaric
E322 Lecithins
E325 Sodium Lactate
E327 Calcium Lactate
E330 Citric acid
E331 Sodium citrates i) Monosodium ii) disodium iii) Trisodium
E332 Potassium i) Monokaliumcitraat ii) Tripotassium
E333 Calcium citrates i) Monocalciumcitraat ii) Dicalciumcitraat iii) Tricalciumcitraat
E334 L (+) - tartaric acid
E335 Sodium tartrates i) Mononatriumtartraat ii) Disodium tartrate
E336 Potassium tartrates i) monopotassium tartrate ii) Dikaliumtartraat
E337 Potassium
E338 Phosphoric acid
E339 Sodium phosphates i) Monosodium phosphate ii) Disodium iii) Threenatriumphosphate
E340 Potassium Phosphates i) Monopotassium phosphate ii) Dipotassium iii) Tripotassium
E341 Calcium phosphates i) Mono Calcium phosphates ii) dicalcium phosphates iii)
E350 Natriummalaten i) SODIUM ii) Natriumwaterstofmalaat
E351 Kaliummalaat
E352 Calciummalaten i) calcium malate ii) CALCIUM HYDROGEN
E353 Metatartaric acid

Antioxidants increase the life of a product by color changes and damage by preventing oxygen. They are used, inter alia in order to prevent it from turning rancid fats.

E number Name
E300 Ascorbic acid (vitamin C)
E301 Sodium ascorbate
E302 Calcium ascorbate
E304 Fatty acid esters of ascorbic acid i) Ascorbyl palmitate ii) ascorbyl stearate
E306 Tocopherol-rich extracts
E307 Alfa -tocopherol (Vitamin E)
E308 Gamma -tocopherol
E309 Delta - tocopherol
E310 Propyl gallate
E311 Octyl
E312 Dodecyl
E315 Erythorbic
E316 Sodium
E319 tert -butyl hydroquinone ( TBHQ )
E320 Butylated hydroxyanisole (BHA)
E321 Butylhydroxytoluene (BHT)

Gelling agents, thickeners & stabilisers
Emulsifiers, stabilizers, thickeners and gelling agents are added to improve the texture of the product. Emulsifiers , for example, makes it possible to mix two non- miscible products such as oil and water which is necessary to be able to prepare sauces. Stabilizers ensure, then again for the mixing of two non- miscible materials is maintained.

E number Name
E414 Arabic gum
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E421 Mannitol also see E950-967 and 420-421 Sweeteners
E422 Glycerol
E425 Konjac i) Konjac gum ii) Konjac glucomannan
E426 Soybean hemicellulose
E431 Polyoxyethylene (40) stearate
E432 Polyoxyethylene-20-sorbitan monolaurate (Polysorbate 20)
E433 Polyoxyethylene-20-sorbitan-monooleate (Polysorbate 80)
E434 Polyoxyethylene-20-sorbitan monopalmitate (polysorbate 40)
E435 Polyoxyethylene-20-sorbitan monostearate (polysorbate 60)
E436 Polyoxyethylene-20-sorbitan tristearate (polysorbate 65)
E440 Pectin i) Pectin ii) Amidated pectin
E441 Gelatin (Formerly E485)
E442 Ammonium phosphatiders
E444 Sucrose
E445 Glycerol esters of wood rosin
E450 Diphosphates i) Disodium ii) Trisodium iii)
Tetranatriumdifosfaat iv) Dikaliumdifosfaat v) Tetrakaliumdifosfaat vi)
Dicalcium diphosphate vii) calcium dihydrogen diphosphate
E451 triphosphates i) Pentasodium ii) Pentapotassium
E452 Polyphosphates i) Sodium polyphosphate ii) Potassium polyphosphate iii)
Calcium Sodium tripolyphosphate iv) Calcium polyphosphate

E460 Cellulose i) Microcrystalline cellulose ii) Powdered cellulose

Acidity regulators , anti-caking agents and leavening agents
Regulates that acidity is not too high or keeps away the lump and let bread rise faster.

E number Name
E500 Sodium carbonates i) Sodium carbonate ii) Sodium bicarbonate iii ) Sodium sesquicarbonate

Flavor Enhancers
Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources.

E number Name
E621 Monosodium glutamate
E622 Monopotassium Glutamate

Glazing agents and anti - foaming agents

E number Name
E901 Beeswax, white and yellow
E902 Candelilla
E903 Carnauba wax
E906 Benzoin gum
E907 Vegetable waxes

Flour improvers
Flour treatment agents are added to flour or dough to improve the baking properties of flour to make it whiter.

E number Name
E920 L -Cysteine ​​and its hydrochloride
E923 Ammonium persulfate
E927b Carbamide

Sweeteners provides a sweet taste to the product, without increasing the amount of joules strong. They are mainly used in diet products and chewing gum.

E number Name
E420 Sorbitol i) Sorbitol ii) Sorbitol
E421 Mannitol
E950 Acesulfame -K
E951 Aspartame
E952 Cyclamic acid and its sodium and Calium salts: Ciclamat
E953 Isomalt ( isomaltitol )
E954 Saccharin and the sodium, potassium and calcium salts thereof
E955 Sucralose (introduced in December 2003 )
E957 Thaumatin
E959 Neohesperidine DC
E961 Neotame (introduced in December 2009 )
E962 salt of aspartame - acesulfame (introduced in December 2003 )
E965 Maltitol i) Maltitol ii ) maltitol syrup
E966 Lactitol
E967 Xylitol
E968 Erythritol

Other excipients (such as modified starch and enzyme)

E number Name
E999 Quillaja extract
E1102 Glucose oxidase
E1103 Invertase
E1105 Lysozyme
E1200 Polydextrose
E1204 Pullulan
E1440 Hydroxypropyl
E1442 Hydroxypropyldizetmeelfosfaat
E1452 Starch
E1505 Triethyl citrate
E1517 glycerol diacetate ( diacetine )
E1518 Glycerol triacetate ( Triacetin )
E1520 Propylene glycol ( Propane- 1,2- diol)