The packaging says "E 471" or "xanthan gum" and you wonder what that is? Here you will find every E number authorised in the EU, each with a short explanation: what the substance is used for, whether it is vegan and whether it may be linked to genetic engineering. Simply search by number or name.
All E numbers
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E 100 Curcumin
Kurkumin
Yellow colour extracted from the root of the turmeric plant. It is used in mustard, curry blends, margarine, cheese and confectionery.
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E 101 Riboflavins
Riboflavine
Riboflavin is vitamin B2 and has a yellow colour. As a food colour it is mostly produced today by fermentation with microorganisms.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 102 Tartrazine
Tartrazin
Synthetic yellow azo dye. It is used, for example, in drinks, sweets and desserts.
- Mandatory warning: with few exceptions, foods containing this colour must also carry the sentence "May have an adverse effect on activity and attention in children." (Annex V to Regulation (EC) No 1333/2008).
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E 104 Quinoline Yellow
Chinolingelb
Synthetic yellow colour. It is found, for example, in drinks, sweets and ice cream.
- Mandatory warning: with few exceptions, foods containing this colour must also carry the sentence "May have an adverse effect on activity and attention in children." (Annex V to Regulation (EC) No 1333/2008).
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E 110 Sunset Yellow FCF/Orange Yellow S
Gelborange S
Synthetic orange-yellow azo dye. It is used, for example, in drinks, confectionery and snacks.
- Mandatory warning: with few exceptions, foods containing this colour must also carry the sentence "May have an adverse effect on activity and attention in children." (Annex V to Regulation (EC) No 1333/2008).
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E 120 Carminic acid, Carmine
Echtes Karmin
Red colour obtained from dried female cochineal insects, so it is not vegan. It is used in drinks, yoghurts, sweets and meat products.
- Not vegan: of animal origin.
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E 122 Azorubine, Carmoisine
Azorubin (Carmoisin)
Synthetic red azo dye. It is used, for example, in sweets, desserts and drinks.
- Mandatory warning: with few exceptions, foods containing this colour must also carry the sentence "May have an adverse effect on activity and attention in children." (Annex V to Regulation (EC) No 1333/2008).
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E 123 Amaranth
Synthetic red azo dye. Despite its name it has nothing to do with the grain amaranth. Its use is tightly restricted, for example to aperitif wines and fish roe.
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E 124 Ponceau 4R, Cochineal Red A
Cochenillerot A (Ponceau 4R)
Synthetic red azo dye. It does not come from cochineal insects but is made chemically. It is used, for example, in sweets and some meat products.
- Mandatory warning: with few exceptions, foods containing this colour must also carry the sentence "May have an adverse effect on activity and attention in children." (Annex V to Regulation (EC) No 1333/2008).
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E 127 Erythrosine
Erythrosin
Synthetic red colour that contains iodine. In the EU it is only permitted in a few foods, such as candied cherries.
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E 129 Allura Red AC
Allurarot AC
Synthetic red azo dye. It is used, for example, in drinks, sweets and desserts.
- Mandatory warning: with few exceptions, foods containing this colour must also carry the sentence "May have an adverse effect on activity and attention in children." (Annex V to Regulation (EC) No 1333/2008).
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E 131 Patent Blue V
Patentblau V
Synthetic blue colour. It is used in sweets, drinks and desserts, often mixed with yellow colours to produce green shades.
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E 132 Indigotine, Indigo carmine
Indigotin (Indigokarmin)
Synthetic blue colour, chemically related to the textile dye indigo. It is used in sweets, drinks and baked goods.
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E 133 Brilliant Blue FCF
Brillantblau FCF
Synthetic blue colour. It is used, for example, in sweets, drinks and ice cream.
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E 140 Chlorophylls and chlorophyllins
Chlorophylle und Chlorophylline
Green plant pigment extracted from plants such as grass, nettles or alfalfa. It is used in sweets, ice cream and liqueurs.
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E 141 Copper complexes of chlorophylls, chlorophyllins
Kupferkomplexe der Chlorophylle und Chlorophylline
Chlorophyll in which the magnesium has been replaced by copper, which keeps the green colour more stable. Used in sweets, canned vegetables and cheese.
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E 142 Green S
Grün S
Synthetic green colour. It is used, for example, in sweets, desserts and sauces.
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E 150a Plain caramel
Zuckerkulör
Brown colour made by controlled heating of sugars. It is not the same as caramel sweets and is used in drinks, sauces and baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 150b Caustic sulphite caramel
Sulfitlaugen-Zuckerkulör
Brown colour made by heating sugars with sulphite compounds. It is used, for example, in spirits and vinegar.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 150c Ammonia caramel
Ammoniak-Zuckerkulör
Brown colour made by heating sugars with ammonium compounds. It is used in beer, sauces and baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 150d Sulphite ammonia caramel
Ammonsulfit-Zuckerkulör
Brown colour made by heating sugars with ammonium and sulphite compounds. It is typical of cola drinks and is also found in sauces and vinegar.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 151 Brilliant Black PN
Brillantschwarz PN
Synthetic black azo dye. It is used, for example, in sweets, fish roe substitutes and sauces.
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E 153 Vegetable carbon
Pflanzenkohle
Black colour made from charred plant material such as wood or coconut shells. It is used in liquorice, cheese rinds and sweets.
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E 155 Brown HT
Braun HT
Synthetic brown azo dye. It is used in chocolate-flavoured products, desserts and baked goods.
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E 160a Carotenes
Carotin
Yellow to orange pigments also found in carrots. They are extracted from plants or algae, made synthetically or produced with microorganisms, and are used in margarine, cheese and drinks.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 160b(i) Annatto bixin
Annatto Bixin
Yellow-orange colour from the seeds of the annatto shrub. It is used in cheese, butter and snacks.
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E 160b(ii) Annatto norbixin
Annatto Norbixin
Water-soluble form of annatto colour from the seeds of the annatto shrub. It is used in cheese, desserts and baked goods.
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E 160c Paprika extract, capsanthin, capsorubin
Paprikaextrakt (Capsanthin, Capsorubin)
Red-orange colour extracted from paprika. It is used in sausages, sauces, seasonings and snacks.
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E 160d Lycopene
Lycopin
Red pigment found naturally in tomatoes. It is extracted from tomatoes or produced with microorganisms or synthetically.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 160e Beta-apo-8′-carotenal (C 30)
Beta-apo-8′-Carotinal (C 30)
Orange-red colour from the carotenoid family, produced synthetically. It is used in drinks, desserts and sauces.
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E 161b Lutein
Yellow colour from the carotenoid family, mostly extracted from marigold flowers. It is used in drinks, sweets and baked goods.
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E 161g Canthaxanthin
Orange-red colour from the carotenoid family. It is not authorised in food. It remains on the list only because it may be used in medicinal products.
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E 162 Beetroot Red, betanin
Betanin (Betenrot)
Red colour obtained from beetroot. It is used in yoghurts, ice cream, desserts and meat substitutes.
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E 163 Anthocyanins
Anthocyane
Red to purple plant pigments, for example from grapes, elderberries or black carrots. They are used in drinks, sweets and jams.
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E 170 Calcium carbonate
Calciumcarbonat
Mineral known as chalk or limestone. It serves as a white colour, acidity regulator or anti-caking agent and is used to add calcium, for example to baked goods and plant-based drinks.
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E 171 Titanium dioxide
Titandioxid
White pigment. Since 2022 it is no longer authorised as a food additive in the EU (Regulation (EU) 2022/63). It remains on the list only because it may be used in medicinal products.
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E 172 Iron oxides and hydroxides
Eisenoxide und Eisenhydroxide
Mineral pigments in yellow, red, brown or black. They are used in sweets, coatings and food supplements.
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E 173 Aluminium
Silver-coloured metal pigment. It is permitted only for the external decoration of certain sugar confectionery and baked goods.
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E 174 Silver
Silber
Metallic silver used as a colour for coatings and decorations, for example on chocolates, dragées and liqueurs.
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E 175 Gold
Metallic gold used as a colour for coatings and decorations, for example on chocolates, cakes and liqueurs.
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E 180 Litholrubine BK
Litholrubin BK
Synthetic red azo dye. It is permitted only for edible cheese rinds.
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E 200 Sorbic acid
Sorbinsäure
Preservative that inhibits the growth of moulds and yeasts. It is found in cheese, baked goods, sauces and drinks.
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E 202 Potassium sorbate
Kaliumsorbat
Potassium salt of sorbic acid and one of the most common preservatives. It protects cheese, wine, baked goods, deli salads and drinks against moulds and yeasts.
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E 210 Benzoic acid
Benzoesäure
Preservative against yeasts and moulds that also occurs naturally in some berries. It is used in sauces, deli products and drinks and can also form naturally in fermented products.
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E 211 Sodium benzoate
Natriumbenzoat
Sodium salt of benzoic acid. It preserves soft drinks, sauces, deli salads and pickled vegetables.
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E 212 Potassium benzoate
Kaliumbenzoat
Potassium salt of benzoic acid with the same preservative effect, used for example in drinks and sauces.
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E 213 Calcium benzoate
Calciumbenzoat
Calcium salt of benzoic acid, used as a preservative like the other benzoates.
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E 214 Ethyl-p-hydroxybenzoate
PHB-Ester (Ethyl-p-hydroxybenzoat)
Preservative from the paraben group. In food it is permitted only for a few products, such as coatings of meat products and certain snacks.
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E 215 Sodium ethyl p-hydroxybenzoate
PHB-Ethylester-Natriumsalz (Natriumethyl-p-hydroxybenzoat)
Sodium salt of a paraben, permitted as a preservative for a few foods.
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E 218 Methyl p-hydroxybenzoate
PHB-Methylester (Methyl-p-hydroxybenzoat)
Preservative from the paraben group, permitted for only a few foods.
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E 219 Sodium methyl p-hydroxybenzoate
PHB-Methylester-Natriumsalz (Natriummethyl-p-hydroxybenzoat)
Sodium salt of a paraben, permitted as a preservative for a few foods.
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E 220 Sulphur dioxide
Schwefeldioxid
Gas that preserves food and prevents browning. It is typical of wine and dried fruit and is also used in potato products.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 221 Sodium sulphite
Natriumsulfit
Sulphite salt with the same effect as sulphur dioxide. It is used in dried fruit, potato products and wine.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 222 Sodium hydrogen sulphite
Natriumhydrogensulfit
Sulphite salt that preserves and prevents browning, for example in dried fruit and wine.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 223 Sodium metabisulphite
Natriummetabisulfit
Sulphite salt frequently used in dried fruit, wine, potato products and seafood.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 224 Potassium metabisulphite
Kaliummetabisulfit
Sulphite salt used mainly in winemaking for sulphiting.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 226 Calcium sulphite
Calciumsulfit
Sulphite salt with a preservative effect, used like the other sulphites.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 227 Calcium hydrogen sulphite
Calciumhydrogensulfit
Sulphite salt with a preservative effect, which can be used for example in brewing.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 228 Potassium hydrogen sulphite
Kaliumhydrogensulfit
Sulphite salt with a preservative effect, used for example in wine.
- Allergen labelling: sulphur dioxide and sulphites must be emphasised as an allergen from 10 mg per kg or litre (Annex II to Regulation (EU) No 1169/2011).
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E 234 Nisin
Preservative produced by certain lactic acid bacteria. It inhibits other bacteria and is used in cheese, semolina pudding and mascarpone. It is obtained by fermentation, often on a milk base.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
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E 235 Natamycin
Substance against moulds that is produced by bacteria. It is permitted only on the surface of hard cheese and certain dried sausages.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 239 Hexamethylene tetramine
Hexamethylentetramin
Preservative permitted in the EU only for Provolone cheese.
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E 242 Dimethyl dicarbonate
Dimethyldicarbonat
Preservative that protects drinks against yeasts and then breaks down quickly. It is used in soft drinks and wine.
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E 243 Ethyl lauroyl arginate
Ethyllaurylarginat
Preservative made from the amino acid arginine and lauric acid. It is used, for example, in heat-treated meat products.
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E 246 Glycolipids
Glykolipide
Preservatives produced by a fungus through fermentation. They are permitted in certain drinks.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 249 Potassium nitrite
Kaliumnitrit
Curing agent for meat products. It protects against certain bacteria and gives sausages and ham their red colour.
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E 250 Sodium nitrite
Natriumnitrit
The main curing agent, usually as part of nitrite curing salt. It inhibits certain bacteria and gives sausages and ham their red colour and typical taste.
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E 251 Sodium nitrate
Natriumnitrat
Curing agent that slowly turns into nitrite in meat. It is used, for example, in dry-cured ham and certain cheeses.
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E 252 Potassium nitrate
Kaliumnitrat
Curing agent, also known as saltpetre. It is used, for example, in dry-cured ham and certain cheeses.
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E 260 Acetic acid
Essigsäure
The acid that makes vinegar sour. It acidifies and preserves sauces, deli products and pickled vegetables.
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E 261 Potassium acetates
Kaliumacetate
Potassium salts of acetic acid. They regulate acidity and preserve, for example in meat products.
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E 262 Sodium acetates
Natriumacetate
Sodium salts of acetic acid. They regulate acidity and preserve, for example in baked goods, meat products and salt-and-vinegar snacks.
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E 263 Calcium acetate
Calciumacetat
Calcium salt of acetic acid. It serves as an acidity regulator, preservative and firming agent.
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E 267 Buffered vinegar
Gepufferter Essig
Vinegar partly neutralised with a base. It has a preservative effect and is used in meat products and baked goods.
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E 270 Lactic acid
Milchsäure
Acid produced by fermenting sugar or starch with lactic acid bacteria. Despite its name it usually contains no milk. It acidifies sweets, sauces, bread and pickled vegetables.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 280 Propionic acid
Propionsäure
Preservative against mould, used mainly in packaged sliced bread and baked goods.
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E 281 Sodium propionate
Natriumpropionat
Sodium salt of propionic acid. It protects bread and baked goods against mould.
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E 282 Calcium propionate
Calciumpropionat
Calcium salt of propionic acid and a common mould inhibitor in packaged bread and baked goods.
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E 283 Potassium propionate
Kaliumpropionat
Potassium salt of propionic acid, used against mould like the other propionates.
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E 284 Boric acid
Borsäure
Preservative permitted in the EU only for sturgeon caviar.
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E 285 Sodium tetraborate (borax)
Natriumtetraborat (Borax)
Preservative permitted in the EU only for sturgeon caviar.
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E 290 Carbon dioxide
Kohlendioxid
Gas that makes drinks fizzy. It is also used as a protective gas in packaging, for example for salads and meat.
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E 296 Malic acid
Äpfelsäure
Fruit acid found naturally in apples and usually produced synthetically. It acidifies drinks, sweets and jams.
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E 297 Fumaric acid
Fumarsäure
Acid used, for example, in desserts, fillings, chewing gum and powdered drinks.
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E 300 Ascorbic acid
Ascorbinsäure
Vitamin C. As an additive it protects foods against discolouration and oxidation and improves dough. It is usually made from glucose, often from maize starch, through fermentation and chemical steps.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 301 Sodium ascorbate
Natriumascorbat
Sodium salt of vitamin C. It serves as an antioxidant and is used, for example, in curing meat.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 302 Calcium ascorbate
Calciumascorbat
Calcium salt of vitamin C, used as an antioxidant.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 304 Fatty acid esters of ascorbic acid
Fettsäureester der Ascorbinsäure
Fat-soluble form of vitamin C (for example ascorbyl palmitate). It protects fats and oils from going rancid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
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E 306 Tocopherol-rich extract
Stark tocopherolhaltige Extrakte
Vitamin E-rich extracts from vegetable oils, often soya oil. They protect fats and oils from going rancid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 307 Alpha-tocopherol
Alpha-Tocopherol
A form of vitamin E, obtained naturally or made synthetically. It protects fats against oxidation.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 308 Gamma-tocopherol
Gamma-Tocopherol
A form of vitamin E that protects fats and oils as an antioxidant.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 309 Delta-tocopherol
Delta-Tocopherol
A form of vitamin E that protects fats and oils as an antioxidant.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 310 Propyl gallate
Propylgallat
Synthetic antioxidant that protects fats and oils from going rancid, for example in frying fats and chewing gum.
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E 315 Erythorbic acid
Isoascorbinsäure (Erythorbinsäure)
Closely related to vitamin C but without vitamin activity. It is used mainly in meat and fish products to prevent discolouration.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 316 Sodium erythorbate
Natriumisoascorbat
Sodium salt of erythorbic acid. It is used mainly in cured meat products.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 319 Tertiary-butyl hydroquinone (TBHQ)
Tertiär-Butylhydrochinon (TBHQ)
Synthetic antioxidant for fats and oils, for example in frying fats and snacks.
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E 320 Butylated hydroxyanisole (BHA)
Butylhydroxyanisol (BHA)
Synthetic antioxidant that protects fats from going rancid, for example in chewing gum, soups and sauces.
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E 321 Butylated hydroxytoluene (BHT)
Butylhydroxytoluen (BHT)
Synthetic antioxidant for fats and oils, for example in chewing gum and frying fats.
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E 322 Lecithins
Lecithine
Emulsifiers that bind fat and water. They are mostly obtained from soya, sunflower or rapeseed, more rarely from egg yolk, and are found in chocolate, margarine and baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
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E 322a Oat lecithin
Haferlecithin
Lecithin obtained from oats. It is used as an emulsifier, for example in chocolate.
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E 325 Sodium lactate
Natriumlactat
Sodium salt of lactic acid. Despite its name it usually contains no milk. It regulates acidity, keeps food moist and is used mainly in meat products.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 326 Potassium lactate
Kaliumlactat
Potassium salt of lactic acid, used as an acidity regulator, for example in meat products.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 327 Calcium lactate
Calciumlactat
Calcium salt of lactic acid. It regulates acidity, firms fruit and vegetables and is used to add calcium.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 330 Citric acid
Citronensäure
Fruit acid found naturally in lemons. Industrially it is mostly produced by fermenting sugar with the mould Aspergillus niger. It is one of the most common additives, for example in drinks, sweets and canned foods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 331 Sodium citrates
Natriumcitrate
Sodium salts of citric acid. They regulate acidity and act as emulsifying salts, for example in processed cheese, drinks and desserts.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 332 Potassium citrates
Kaliumcitrate
Potassium salts of citric acid, used as acidity regulators, for example in drinks and sweets.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 333 Calcium citrates
Calciumcitrate
Calcium salts of citric acid. They regulate acidity, firm foods and are used to add calcium.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 334 Tartaric acid (L(+)-)
Weinsäure (L+)
Fruit acid obtained mainly as a by-product of winemaking. It acidifies sweets, drinks and baking powder.
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E 335 Sodium tartrates
Natriumtartrate
Sodium salts of tartaric acid, used as acidity regulators.
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E 336 Potassium tartrates
Kaliumtartrate
Potassium salts of tartaric acid, known as cream of tartar. They are used mainly in baking powder.
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E 337 Sodium potassium tartrate
Natrium-Kaliumtartrat
Mixed salt of tartaric acid, used as an acidity regulator.
-
E 338 Phosphoric acid
Phosphorsäure
Mineral acid that gives cola drinks in particular their sharp taste.
-
E 339 Sodium phosphates
Natriumphosphate
Sodium salts of phosphoric acid. They regulate acidity and act as emulsifying salts, for example in processed cheese, meat products and baked goods.
-
E 340 Potassium phosphates
Kaliumphosphate
Potassium salts of phosphoric acid, used as acidity regulators and stabilisers.
-
E 341 Calcium phosphates
Calciumphosphate
Calcium salts of phosphoric acid. They serve as raising agents, anti-caking agents or to add calcium.
-
E 343 Magnesium phosphates
Magnesiumphosphate
Magnesium salts of phosphoric acid, used as acidity regulators and anti-caking agents.
-
E 345(i) Trimagnesium dicitrate
Trimagnesiumdicitrat
Magnesium salt of citric acid, used as an acidity regulator.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 350 Sodium malates
Natriummalate
Sodium salts of malic acid, used as acidity regulators.
-
E 351 Potassium malate
Kaliummalat
Potassium salt of malic acid, used as an acidity regulator.
-
E 352 Calcium malates
Calciummalate
Calcium salts of malic acid, used as acidity regulators and firming agents.
-
E 353 Metatartaric acid
Metaweinsäure
Substance made from tartaric acid that prevents tartrate crystals from forming, mainly in wine.
-
E 354 Calcium tartrate
Calciumtartrat
Calcium salt of tartaric acid, used as an acidity regulator.
-
E 355 Adipic acid
Adipinsäure
Synthetic acid used, for example, in desserts, fillings and powdered drinks.
-
E 356 Sodium adipate
Natriumadipat
Sodium salt of adipic acid, used as an acidity regulator.
-
E 357 Potassium adipate
Kaliumadipat
Potassium salt of adipic acid, used as an acidity regulator.
-
E 363 Succinic acid
Bernsteinsäure
Acid used, for example, in soups, broths and desserts.
-
E 380 Triammonium citrate
Triammoniumcitrat
Ammonium salt of citric acid, used as an acidity regulator.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
Calcium-Dinatrium-Ethylendiamintetraacetat (Calcium-Dinatrium-EDTA)
Synthetic sequestrant that binds traces of metal and so prevents discolouration and oxidation, for example in canned foods and mayonnaise.
-
E 392 Extracts of rosemary
Extrakt aus Rosmarin
Antioxidant made from rosemary leaves. It protects fats and oils from going rancid, for example in meat products and oils.
-
E 400 Alginic acid
Alginsäure
Thickener and gelling agent from brown seaweed. It is used in desserts, sauces and ice cream.
-
E 401 Sodium alginate
Natriumalginat
Sodium salt of alginic acid from brown seaweed. It thickens and gels, for example in desserts, fillings and fruit preparations.
-
E 402 Potassium alginate
Kaliumalginat
Potassium salt of alginic acid from brown seaweed, used as a thickener and gelling agent.
-
E 403 Ammonium alginate
Ammoniumalginat
Ammonium salt of alginic acid from brown seaweed, used as a thickener and stabiliser.
-
E 404 Calcium alginate
Calciumalginat
Calcium salt of alginic acid from brown seaweed. It forms firm gels, for example for fillings and fruit pieces.
-
E 405 Propane-1, 2-diol alginate
Propylenglycolalginat
Modified alginic acid that stabilises beer foam and thickens salad dressings, for example.
-
E 406 Agar
Agar-Agar
Gelling agent from red seaweed and a plant-based alternative to gelatine. It is used in desserts, sweets and cake glazes.
-
E 407 Carrageenan
Carrageen
Thickener and gelling agent from red seaweed. It is used in dairy desserts, cream, plant-based drinks and meat products.
-
E 407a Processed euchema seaweed
Verarbeitete Euchema-Algen
Less refined form of carrageenan from red seaweed of the genus Eucheuma. It is used like carrageenan.
-
E 410 Locust bean gum
Johannisbrotkernmehl
Thickener from the seeds of the carob tree. It is used in ice cream, desserts, sauces and baby food.
-
E 412 Guar gum
Guarkernmehl
Thickener from the seeds of the guar bean. It binds a lot of water and is used in sauces, ice cream, baked goods and gluten-free products.
-
E 413 Tragacanth
Traganth
Plant gum from the sap of certain Astragalus shrubs. It thickens and stabilises, for example in sweets and sauces.
-
E 414 Gum arabic (acacia gum)
Gummi arabicum
Dried sap of acacia trees. It stabilises and serves as a glazing agent, for example in drinks, sweets and dragées.
-
E 415 Xanthan gum
Xanthan
Thickener produced by bacteria (Xanthomonas campestris) fermenting sugars, for example from maize or wheat. It is found in sauces, dressings and gluten-free baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 416 Karaya gum
Karayagummi
Plant gum from the sap of an Indian tree. It thickens and stabilises, for example in fillings and sauces.
-
E 417 Tara gum
Tarakernmehl
Thickener from the seeds of the South American tara shrub. It is used similarly to locust bean gum.
-
E 418 Gellan gum
Gellan
Gelling agent produced by bacteria through fermentation. It is used in plant-based drinks, desserts and drinks with fruit pieces.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 420 Sorbitols
Sorbit
Sugar alcohol usually made from maize or wheat starch. It sweetens reduced-sugar products and keeps foods moist, for example chewing gum and confectionery.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 421 Mannitol
Mannit
Sugar alcohol made from sugar or starch. It is used, for example, in chewing gum and sugar-free sweets.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 422 Glycerol
Glycerin
Sweet-tasting substance that keeps foods moist. It is obtained from vegetable or animal fats and used in sweets and baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 423 Octenyl succinic acid modified gum arabic
Octenylbernsteinsäuremodifiziertes Gummi arabicum
Chemically modified gum arabic used as an emulsifier, for example in drinks.
-
E 425 Konjac
Konjak
Thickener and gelling agent from the tuber of the konjac plant. In the EU it is not permitted in jelly confectionery in mini cups.
-
E 426 Soybean hemicellulose
Sojabohnen-Polyose
Fibre from soybeans that stabilises milk drinks, for example.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 427 Cassia gum
Cassia-Gummi
Thickener from the seeds of cassia plants. It is used in desserts and ice cream.
-
E 431 Polyoxyethylene (40) stearate
Polyoxyethylen(40)stearat
Synthetic emulsifier permitted for only a few uses, for example in wine.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
Polyoxyethylensorbitanmonolaurat (Polysorbat 20)
Emulsifier from the polysorbate group. It is used in baked goods, ice cream and sauces.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
Polyoxyethylensorbitanmonooleat (Polysorbat 80)
Emulsifier from the polysorbate group. It is used in ice cream, desserts and baked goods.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
Polyoxyethylensorbitanmonopalmitat (Polysorbat 40)
Emulsifier from the polysorbate group.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
Polyoxyethylensorbitanmonostearat (Polysorbat 60)
Emulsifier from the polysorbate group, for example in baked goods and coatings.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)
Polyoxyethylensorbitantristearat (Polysorbat 65)
Emulsifier from the polysorbate group.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 440 Pectins
Pektine
Gelling agent from apples or citrus peel. It is the classic gelling agent for jam, jelly and fruit gums.
-
E 442 Ammonium phosphatides
Ammoniumphosphatide
Emulsifier usually made from rapeseed oil. It is used mainly in chocolate to make it easier to process.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 444 Sucrose acetate isobutyrate
Saccharoseacetatisobutyrat
Stabiliser made from sugar that keeps flavour oils evenly dispersed in cloudy soft drinks.
-
E 445 Glycerol esters of wood rosins
Glycerinester aus Wurzelharz
Stabiliser made from pine resin that keeps flavour oils suspended in cloudy drinks. It is also used to coat citrus fruit.
-
E 450 Diphosphates
Diphosphate
Phosphate salts used as raising agents, acidity regulators and emulsifying salts, for example in baking powder, meat products and processed cheese.
-
E 451 Triphosphates
Triphosphate
Phosphate salts that bind water and stabilise, for example in meat products, fish and processed cheese.
-
E 452 Polyphosphates
Polyphosphate
Phosphate salts that bind water and stabilise, for example in meat products, seafood and processed cheese.
-
E 456 Potassium polyaspartate
Kaliumpolyaspartat
Stabiliser that prevents tartrate crystals from forming in wine.
-
E 459 Beta-cyclodextrin
Beta-Cyclodextrin
Ring-shaped molecule made from starch that can enclose and stabilise flavours or vitamins.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 460 Cellulose
Plant fibre, usually obtained from wood. It is used as a bulking agent and anti-caking agent, for example in grated cheese and food supplements.
-
E 461 Methyl cellulose
Methylcellulose
Chemically modified cellulose that gels when heated. It is used in meat substitutes and baked goods.
-
E 462 Ethyl cellulose
Ethylcellulose
Chemically modified cellulose used mainly as a carrier for flavourings and in coatings.
-
E 463 Hydroxypropyl cellulose
Hydroxypropylcellulose
Chemically modified cellulose that thickens and stabilises.
-
E 463a Low-substituted hydroxypropyl cellulose (L-HPC)
Niedrig substituierte Hydroxypropylcellulose (L-HPC)
Modified cellulose used mainly in food supplements in tablet form.
-
E 464 Hydroxypropyl methyl cellulose
Hydroxypropylmethylcellulose
Chemically modified cellulose that thickens and stabilises. It is used in gluten-free baked goods and as capsule shells.
-
E 465 Ethyl methyl cellulose
Ethylmethylcellulose
Chemically modified cellulose used as a thickener and stabiliser.
-
E 466 Sodium carboxy methyl cellulose, Cellulose gum
Natrium-Carboxymethylcellulose, Cellulosegummi
Chemically modified cellulose that binds water and thickens, for example in ice cream, sauces and baked goods.
-
E 468 Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum
Vernetzte Carboxymethylcellulose (modifizierter Cellulosegummi)
Modified cellulose used mainly to help tablets of food supplements break up.
-
E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
Enzymatisch hydrolysierte Carboxymethylcellulose
Carboxy methyl cellulose partly broken down by enzymes, used as a thickener and stabiliser.
-
E 470a Sodium, potassium and calcium salts of fatty acids
Natrium-, Kalium- und Calciumsalze der Speisefettsäuren
Salts of fatty acids from vegetable or animal fats. They serve as emulsifiers and anti-caking agents.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 470b Magnesium salts of fatty acids
Magnesiumsalze der Speisefettsäuren
Magnesium salts of fatty acids from vegetable or animal fats. They are often used as anti-caking agents in tablets.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 471 Mono-and diglycerides of fatty acids
Mono- und Diglyceride von Speisefettsäuren
One of the most common emulsifiers. It is made from vegetable oils such as palm, soya or rapeseed oil, or from animal fats, and is found in bread, margarine, ice cream and ready meals.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
Essigsäureester von Mono- und Diglyceriden von Speisefettsäuren
Emulsifier based on E 471 and acetic acid. It is used in baked goods and coatings.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 472b Lactic acid esters of mono- and diglycerides of fatty acids
Milchsäureester von Mono- und Diglyceriden von Speisefettsäuren
Emulsifier based on E 471 and lactic acid, for example in baked goods and desserts.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 472c Citric acid esters of mono- and diglycerides of fatty acids
Citronensäureester von Mono- und Diglyceriden von Speisefettsäuren
Emulsifier based on E 471 and citric acid, for example in margarine, sausages and infant food.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
Weinsäureester von Mono- und Diglyceriden von Speisefettsäuren
Emulsifier based on E 471 and tartaric acid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
Mono- und Diacetylweinsäureester von Mono- und Diglyceriden von Speisefettsäuren
Emulsifier used mainly in bread and rolls to give more volume and a lighter crumb.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Gemischte Essig- und Weinsäureester von Mono- und Diglyceriden von Speisefettsäuren
Emulsifier based on E 471 with acetic and tartaric acid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 473 Sucrose esters of fatty acids
Zuckerester von Speisefettsäuren
Emulsifier made from sugar and fatty acids. It is used in baked goods, desserts and coffee whiteners.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 474 Sucroglycerides
Zuckerglyceride
Emulsifier made from sugar and fats, used in baked goods and desserts.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 475 Polyglycerol esters of fatty acids
Polyglycerinester von Speisefettsäuren
Emulsifier used in baked goods, ice cream and confectionery.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 476 Polyglycerol polyricinoleate
Polyglycerin-Polyricinoleat
Emulsifier made from castor oil that improves the flow of chocolate in particular.
-
E 477 Propane-1,2-diol esters of fatty acids
Propylenglycolester von Speisefettsäuren
Emulsifier used in baked goods, desserts and whipped toppings.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
Thermooxidiertes Sojaöl verestert mit Mono- und Diglyceriden von Speisefettsäuren
Emulsifier based on heated soya oil, permitted only for frying fats.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 481 Sodium stearoyl-2-lactylate
Natriumstearoyl-2-lactylat
Emulsifier made from fatty acids and lactic acid. It improves dough and crumb in bread and baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 482 Calcium stearoyl-2-lactylate
Calciumstearoyl-2-lactylat
Emulsifier made from fatty acids and lactic acid, used mainly in baked goods.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 491 Sorbitan monostearate
Sorbitanmonostearat
Emulsifier made from sorbitol and stearic acid, for example in dried yeast, coatings and desserts.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 492 Sorbitan tristearate
Sorbitantristearat
Emulsifier made from sorbitol and stearic acid, used for example in chocolate coatings.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 493 Sorbitan monolaurate
Sorbitanmonolaurat
Emulsifier made from sorbitol and lauric acid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 494 Sorbitan monooleate
Sorbitanmonooleat
Emulsifier made from sorbitol and oleic acid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 495 Sorbitan monopalmitate
Sorbitanmonopalmitat
Emulsifier made from sorbitol and palmitic acid.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 499 Stigmasterol-rich plant sterols
Stigmasterinreiche Phytosterine
Plant sterols, usually from soybeans, permitted as a stabiliser in certain frozen cocktail mixes.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 500 Sodium carbonates
Natriumcarbonate
This group includes baking soda (sodium hydrogen carbonate). It is a classic raising agent and an ingredient of baking powder.
-
E 501 Potassium carbonates
Kaliumcarbonate
Potassium salts of carbonic acid, known as potash. They serve as raising agents, for example for gingerbread, and as acidity regulators.
-
E 503 Ammonium carbonates
Ammoniumcarbonate
Raising agent known as baker's ammonia. It is used mainly for flat baked goods such as gingerbread and spiced biscuits.
-
E 504 Magnesium carbonates
Magnesiumcarbonate
Magnesium salts of carbonic acid, used as acidity regulators and anti-caking agents.
-
E 507 Hydrochloric acid
Salzsäure
Mineral acid used as an acid in food production.
-
E 508 Potassium chloride
Kaliumchlorid
Mineral salt often used as a partial replacement for table salt in reduced-salt products.
-
E 509 Calcium chloride
Calciumchlorid
Mineral salt used as a firming agent, for example in canned fruit and vegetables and in cheesemaking.
-
E 511 Magnesium chloride
Magnesiumchlorid
Mineral salt used as a firming agent and, for example, to coagulate tofu.
-
E 512 Stannous chloride
Zinn(II)-chlorid
Tin salt permitted only for canned white asparagus to keep its pale colour.
-
E 513 Sulphuric acid
Schwefelsäure
Mineral acid used as an acid in food production.
-
E 514 Sodium sulphates
Natriumsulfate
Mineral salts used as acidity regulators and carriers.
-
E 515 Potassium sulphates
Kaliumsulfate
Mineral salts used, for example, as a salt substitute.
-
E 516 Calcium sulphate
Calciumsulfat
Mineral salt also known as gypsum. It serves as a firming agent, for example to coagulate tofu, and as a flour treatment agent.
-
E 517 Ammonium sulphate
Ammoniumsulfat
Mineral salt used as a flour treatment agent and carrier.
-
E 520 Aluminium sulphate
Aluminiumsulfat
Aluminium salt with very restricted use, for example in candied fruit and egg white.
-
E 521 Aluminium sodium sulphate
Aluminiumnatriumsulfat
Aluminium salt with very restricted use, for example in candied fruit and egg white.
-
E 522 Aluminium potassium sulphate
Aluminiumkaliumsulfat
Aluminium salt also known as alum, with very restricted use, for example in candied fruit and egg white.
-
E 523 Aluminium ammonium sulphate
Aluminiumammoniumsulfat
Aluminium salt with very restricted use, for example in candied fruit and egg white.
-
E 524 Sodium hydroxide
Natriumhydroxid
Caustic soda (lye). It is used for lye pastries such as pretzels and regulates acidity.
-
E 525 Potassium hydroxide
Kaliumhydroxid
Caustic potash, used as an acidity regulator, for example in cocoa processing.
-
E 526 Calcium hydroxide
Calciumhydroxid
Slaked lime, used as an acidity regulator and firming agent.
-
E 527 Ammonium hydroxide
Ammoniumhydroxid
Ammonia solution used as an acidity regulator, for example in cocoa processing.
-
E 528 Magnesium hydroxide
Magnesiumhydroxid
Mineral compound used as an acidity regulator.
-
E 529 Calcium oxide
Calciumoxid
Quicklime, used as an acidity regulator and flour treatment agent.
-
E 530 Magnesium oxide
Magnesiumoxid
Mineral compound used as an acidity regulator and anti-caking agent.
-
E 534 Iron tartrate
Eisentartrat
Iron compound used as an anti-caking agent in salt.
-
E 535 Sodium ferrocyanide
Natriumferrocyanid
Anti-caking agent for salt and salt substitutes that prevents clumping.
-
E 536 Potassium ferrocyanide
Kaliumferrocyanid
Anti-caking agent for salt and salt substitutes that prevents clumping.
-
E 538 Calcium ferrocyanide
Calciumferrocyanid
Anti-caking agent for salt and salt substitutes that prevents clumping.
-
E 541 Sodium aluminium phosphate acidic
Saures Natriumaluminiumphosphat
Aluminium-containing raising agent, permitted only in certain fine bakery wares such as scones and sponge cakes.
-
E 551 Silicon dioxide
Siliciumdioxid
Silica, used as an anti-caking agent to prevent clumping, for example in spices, salt and powders.
-
E 552 Calcium silicate
Calciumsilicat
Mineral anti-caking agent, for example for salt and baking powder.
-
E 553a Magnesium silicate
Magnesiumsilicate
Mineral anti-caking agent, for example for salt and powders.
-
E 553b Talc
Talkum
Mineral used as an anti-caking and glazing agent, for example for chewing gum and rice.
-
E 554 Sodium aluminium silicate
Natriumaluminiumsilicat
Aluminium-containing anti-caking agent with very restricted use.
-
E 555 Potassium aluminium silicate
Kaliumaluminiumsilicat
Aluminium-containing mineral used mainly as a carrier for shiny colour pigments on sweets.
-
E 556 Calcium aluminium silicate
Calciumaluminiumsilicat
Aluminium-containing anti-caking agent. Its authorisation expired on 31 January 2014.
-
E 558 Bentonite
Bentonit
Clay mineral formerly permitted as an anti-caking agent. Its authorisation expired on 31 May 2013.
-
E 559 Aluminium silicate (Kaolin)
Aluminiumsilicat (Kaolin)
Clay mineral (kaolin) formerly permitted as an anti-caking agent. Its authorisation expired on 31 January 2014.
-
E 570 Fatty acids
Speisefettsäuren
Fatty acids from vegetable or animal fats, used for example as glazing and anti-caking agents.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 574 Gluconic acid
Gluconsäure
Mild acid produced by fermenting glucose. It is used as an acidity regulator.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 575 Glucono-delta-lactone
Glucono-delta-Lacton
Slow-acting acidifier made from glucose. It is used in raw sausages, tofu and baking powder.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 576 Sodium gluconate
Natriumgluconat
Sodium salt of gluconic acid, used as a sequestrant and acidity regulator.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 577 Potassium gluconate
Kaliumgluconat
Potassium salt of gluconic acid, used as a sequestrant and acidity regulator.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 578 Calcium gluconate
Calciumgluconat
Calcium salt of gluconic acid, used as a firming agent and acidity regulator.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 579 Ferrous gluconate
Eisen(II)-gluconat
Iron salt permitted only for black olives, to stabilise their dark colour.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 585 Ferrous lactate
Eisen(II)-lactat
Iron salt permitted only for black olives, to stabilise their dark colour.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 586 4-Hexylresorcinol
4-Hexylresorcin
Antioxidant that prevents black discolouration of crustaceans such as shrimps.
-
E 620 Glutamic acid
Glutaminsäure
Amino acid responsible for savoury taste (umami). Today it is mostly produced by fermentation with bacteria and enhances the flavour of soups, sauces and ready meals.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 621 Monosodium glutamate
Mononatriumglutamat
Sodium salt of glutamic acid, known as MSG. It is produced by fermentation, for example from sugar cane or starch, and enhances the savoury taste of soups, seasonings, snacks and ready meals.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 622 Monopotassium glutamate
Monokaliumglutamat
Potassium salt of glutamic acid. It enhances flavour and is used, for example, in reduced-sodium products.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 623 Calcium diglutamate
Calciumdiglutamat
Calcium salt of glutamic acid, used as a flavour enhancer.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 624 Monoammonium glutamate
Monoammoniumglutamat
Ammonium salt of glutamic acid, used as a flavour enhancer.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 625 Magnesium diglutamate
Magnesiumdiglutamat
Magnesium salt of glutamic acid, used as a flavour enhancer.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 626 Guanylic acid
Guanylsäure
Flavour enhancer from the ribonucleotide group. It is usually obtained from yeast or by fermentation and is often used together with glutamate.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 627 Disodium guanylate
Dinatriumguanylat
Sodium salt of guanylic acid. It enhances savoury taste, for example in crisps, soups and seasonings.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 628 Dipotassium guanylate
Dikaliumguanylat
Potassium salt of guanylic acid, used as a flavour enhancer.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 629 Calcium guanylate
Calciumguanylat
Calcium salt of guanylic acid, used as a flavour enhancer.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 630 Inosinic acid
Inosinsäure
Flavour enhancer from the ribonucleotide group. It can be obtained from yeast, by fermentation or from meat and fish.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 631 Disodium inosinate
Dinatriuminosinat
Sodium salt of inosinic acid. It enhances savoury taste, for example in crisps, instant noodles and seasonings.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 632 Dipotassium inosinate
Dikaliuminosinat
Potassium salt of inosinic acid, used as a flavour enhancer.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 633 Calcium inosinate
Calciuminosinat
Calcium salt of inosinic acid, used as a flavour enhancer.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 634 Calcium 5′-ribonucleotides
Calcium-5′-ribonucleotid
Mixture of calcium salts of guanylic and inosinic acid, used as a flavour enhancer.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 635 Disodium 5′-ribonucleotides
Dinatrium-5′-ribonucleotid
Mixture of E 627 and E 631. It is often used together with glutamate in crisps, soups and seasonings.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 640 Glycine and its sodium salt
Glycin und seine Natriumsalze
The simplest amino acid, with a slightly sweet taste. It is used as a flavour enhancer and carrier.
-
E 641 L-leucine
L-Leucin
Amino acid permitted as an anti-caking agent in table-top sweeteners in tablet form.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 650 Zinc acetate
Zinkacetat
Zinc salt of acetic acid, permitted only in chewing gum as a flavour enhancer.
-
E 900 Dimethyl polysiloxane
Dimethylpolysiloxan
Silicone that prevents foaming, for example in frying oils, juices and jams.
-
E 901 Beeswax, white and yellow
Bienenwachs, weiß und gelb
Wax from honey bees used as a glazing agent, for example for sweets, dragées and fruit. It is not vegan.
- Not vegan: of animal origin.
-
E 902 Candelilla wax
Candelillawachs
Plant wax from a Mexican shrub. It is used as a glazing agent for sweets and chewing gum.
-
E 903 Carnauba wax
Carnaubawachs
Plant wax from the leaves of the Brazilian carnauba palm. It gives sweets, dragées and fruit a shine.
-
E 904 Shellac
Schellack
Resin secreted by lac insects. It is used to coat sweets, dragées, coffee beans and citrus fruit and is not vegan.
- Not vegan: of animal origin.
-
E 905 Microcrystalline wax
Mikrokristallines Wachs
Petroleum-based wax permitted as a glazing agent for sweets, chewing gum and certain fruit.
-
E 907 Hydrogenated poly-1-decene
Hydriertes Poly-1-decen
Synthetic glazing agent permitted for sweets and dried fruit.
-
E 914 Oxidised polyethylene wax
Polyethylenwachsoxidate
Synthetic wax permitted only for the surface treatment of certain fruit, such as citrus fruit, melons and pineapples.
-
E 920 L-cysteine
L-Cystein
Amino acid used as a flour treatment agent to make dough more extensible. It can be obtained from feathers or hair, or by fermentation.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
-
E 927b Carbamide
Carbamid
Urea, produced synthetically. It is permitted only in sugar-free chewing gum.
-
E 938 Argon
Noble gas used as a protective gas in food packaging.
-
E 939 Helium
Noble gas that can be used as a protective gas in food packaging.
-
E 941 Nitrogen
Stickstoff
Gas from the air used as a protective gas in packaging, for example for crisps, nuts and coffee.
-
E 942 Nitrous oxide
Distickstoffoxid
Laughing gas, used as a propellant in aerosol cream.
-
E 943a Butane
Butan
Gas permitted only as a propellant in sprays of cooking oil or release emulsions.
-
E 943b Isobutane
Isobutan
Gas permitted only as a propellant in sprays of cooking oil or release emulsions.
-
E 944 Propane
Propan
Gas permitted only as a propellant in sprays of cooking oil or release emulsions.
-
E 948 Oxygen
Sauerstoff
Gas used in modified-atmosphere packaging, for example to keep fresh meat red.
-
E 949 Hydrogen
Wasserstoff
Gas that can be used as a protective gas in packaging.
-
E 950 Acesulfame K
Acesulfam K
Synthetic sweetener about 200 times sweeter than sugar. It is often combined with other sweeteners, for example in diet drinks and chewing gum.
-
E 951 Aspartame
Aspartam
Sweetener made from the amino acids phenylalanine and aspartic acid, about 200 times sweeter than sugar. It is found in diet drinks, chewing gum and table-top sweeteners.
- Mandatory statement: "Contains a source of phenylalanine." This matters for people with phenylketonuria (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 952 Cyclamates
Cyclamat
Synthetic sweetener about 30 to 50 times sweeter than sugar. It is often combined with saccharin, for example in table-top sweeteners and drinks.
-
E 953 Isomalt
Sugar alcohol made from beet sugar. It is used mainly in sugar-free sweets, chewing gum and chocolate.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 954 Saccharins
Saccharin
The oldest synthetic sweetener, about 300 to 500 times sweeter than sugar. It is used in table-top sweeteners and diet drinks.
-
E 955 Sucralose
Sweetener made by chemically modifying sugar, about 600 times sweeter. It is found in drinks, desserts and protein products.
-
E 957 Thaumatin
Sweet-tasting protein from the fruit of the West African katemfe plant. It is used as a sweetener and flavour enhancer, for example in chewing gum.
-
E 959 Neohesperidine DC
Neohesperidin DC
Sweetener made from compounds found in bitter oranges. It is used as a sweetener and flavour enhancer, for example in drinks and chewing gum.
-
E 960a Steviol glycosides from Stevia
Steviolglycoside aus Stevia
Sweeteners extracted from the leaves of the stevia plant. They are about 200 to 300 times sweeter than sugar and are used in drinks and table-top sweeteners.
-
E 960b Steviol glycosides from fermentation
Steviolglycoside aus Fermentation
The same sweet compounds as in the stevia plant, but produced by fermentation with microorganisms.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 960c Enzymatically produced steviol glycosides
Enzymatisch hergestellte Steviolglycoside
Steviol glycosides converted from stevia extract with the help of enzymes into other forms, which often taste less bitter.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 960d Glucosylated steviol glycosides
Glycosylierte Steviolglycoside
Steviol glycosides to which additional sugar units have been attached with the help of enzymes, intended to round off the taste.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 961 Neotame
Neotam
Synthetic sweetener chemically related to aspartame and many times sweeter than sugar. It is used only in very small amounts.
-
E 962 Salt of aspartame-acesulfame
Aspartam-Acesulfamsalz
Salt made from the sweeteners aspartame and acesulfame. It is used in drinks, chewing gum and desserts.
- Mandatory statement: "Contains a source of phenylalanine." This matters for people with phenylketonuria (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 964 Polyglycitol syrup
Polyglycitolsirup
Syrup of sugar alcohols made from starch. It is used mainly in sugar-free confectionery.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 965 Maltitols
Maltit
Sugar alcohol made from starch. It is used in sugar-free chocolate, sweets and baked goods.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 966 Lactitol
Lactit
Sugar alcohol made from milk sugar (lactose). It is used in sugar-free sweets and ice cream.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Not vegan: of animal origin.
-
E 967 Xylitol
Xylit
Sugar alcohol obtained, for example, from birch wood or corn cobs. It is typical of sugar-free chewing gum and sweets.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 968 Erythritol
Erythrit
Sugar alcohol produced by fermenting sugars with microorganisms. It is used in sugar-free drinks, sweets and as a sugar substitute.
- Mandatory statement above 10 % added polyols: "Excessive consumption may produce laxative effects." (Annex III to Regulation (EU) No 1169/2011).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 969 Advantame
Advantam
Synthetic sweetener chemically related to aspartame and many times sweeter than sugar. It is used only in very small amounts.
-
E 999 Quillaia extract
Quillajaextrakt
Extract from the bark of the Chilean soapbark tree. It is used as a foaming agent, for example in soft drinks such as ginger beer.
-
E 1103 Invertase
Enzyme from yeast that splits sugar into glucose and fructose. It keeps fillings of chocolates soft, for example.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 1105 Lysozyme
Lysozym
Enzyme obtained from hen egg white that inhibits certain bacteria. It is used mainly in ripened cheese and wine and is not vegan.
- Allergen labelling: the substance is obtained from egg. Egg is one of the 14 major allergens that must be emphasised (Annex II to Regulation (EU) No 1169/2011).
- Not vegan: of animal origin.
-
E 1200 Polydextrose
Bulking agent made from glucose, sorbitol and citric acid. It is used in reduced-sugar and reduced-fat products to replace volume.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 1201 Polyvinylpyrrolidone
Polyvinylpyrrolidon
Synthetic substance used mainly in food supplements in tablet form and in table-top sweeteners.
-
E 1202 Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidon
Insoluble synthetic substance used mainly in food supplements in tablet form.
-
E 1203 Polyvinyl alcohol (PVA)
Polyvinylalkohol (PVA)
Synthetic polymer permitted as a glazing agent for food supplements in tablet form.
-
E 1204 Pullulan
Substance produced by a yeast-like fungus fermenting starch. It is used mainly for capsule shells of food supplements and breath freshener strips.
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
-
E 1205 Basic methacrylate copolymer
Basisches Methacrylat-Copolymer
Synthetic polymer permitted as a coating for food supplements in tablet form.
-
E 1206 Neutral methacrylate copolymer
Neutrales Methacrylat-Copolymer
Synthetic polymer permitted as a coating for food supplements in tablet form.
-
E 1207 Anionic methacrylate copolymer
Anionisches Methacrylat-Copolymer
Synthetic polymer permitted as a coating for food supplements in tablet form.
-
E 1208 Polyvinylpyrrolidone-vinyl acetate copolymer
Polyvinylpyrrolidon-Vinylacetat-Copolymer
Synthetic polymer permitted for food supplements in solid form.
-
E 1209 Polyvinyl alcohol-polyethylene glycol-graft-co-polymer
Synthetic polymer permitted as a coating for food supplements in tablet form.
-
E 1210 Carbomer
Synthetic polymer permitted for food supplements in tablet form.
-
E 1404 Oxidised starch
Oxidierte Stärke
Modified starch that has been chemically altered to make it easier to process. It usually comes from maize, potatoes or wheat and thickens sauces and desserts.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 1410 Monostarch phosphate
Monostärkephosphat
Starch modified with phosphate, usually from maize, potatoes or wheat. It thickens sauces and ready meals.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 1412 Distarch phosphate
Distärkephosphat
Cross-linked modified starch that stays stable during cooking and freezing. It is used in sauces, puddings and frozen products.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 1413 Phosphated distarch phosphate
Phosphatiertes Distärkephosphat
Modified starch that thickens sauces, desserts and fillings.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
-
E 1414 Acetylated distarch phosphate
Acetyliertes Distärkephosphat
Widely used modified starch that stays stable during cooking and freezing, for example in sauces, yoghurts and ready meals.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1420 Acetylated starch
Acetylierte Stärke
Starch modified with acetic acid that thickens sauces, soups and fillings.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1422 Acetylated distarch adipate
Acetyliertes Distärkeadipat
Modified starch that gives a stable, creamy texture to sauces, desserts and dairy products.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1440 Hydroxy propyl starch
Hydroxypropylstärke
Modified starch that stays stable in the cold, for example in frozen products and desserts.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1442 Hydroxy propyl distarch phosphate
Hydroxypropyldistärkephosphat
Widely used modified starch that stays stable during cooking and freezing, for example in sauces, puddings and ready meals.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1450 Starch sodium octenyl succinate
Stärkenatriumoctenylsuccinat
Modified starch with emulsifying properties. It is used in drinks, dressings and infant food.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1451 Acetylated oxidised starch
Acetylierte oxidierte Stärke
Modified starch used, for example, in sweets such as fruit gums.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1452 Starch aluminium octenyl succinate
Stärkealuminiumoctenylsuccinat
Modified starch permitted only in certain food supplements with encapsulated vitamins.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
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E 1505 Triethyl citrate
Triethylcitrat
Ester of citric acid used, for example, as a carrier for flavourings and in dried egg white.
- Genetic engineering: May be obtained from plants for which genetically modified varieties exist, such as soya, maize, rapeseed or sugar beet. If the substance comes from a GM plant, this must be stated on the label in the EU (Regulation (EC) No 1829/2003).
- Genetic engineering: May be produced with microorganisms that can be genetically modified. If a substance is only produced with the help of genetically modified microorganisms, EU law does not require it to be labelled.
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E 1517 Glyceryl diacetate (diacetin)
Glycerindiacetat (Diacetin)
Ester of glycerol and acetic acid, used as a carrier for flavourings.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
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E 1518 Glyceryl triacetate (triacetin)
Glycerintriacetat (Triacetin)
Ester of glycerol and acetic acid, used as a carrier for flavourings and as a humectant, for example in chewing gum.
- Vegan depending on origin: may come from plant or animal raw materials. The label usually does not say which.
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E 1519 Benzyl alcohol
Benzylalkohol
Alcohol permitted only as a carrier for flavourings in certain drinks and sweets.
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E 1520 Propane-1, 2-diol (propylene glycol)
Propylenglycol (1,2-Propandiol)
Synthetic substance used as a carrier for flavourings, colours and emulsifiers.
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E 1521 Polyethylene glycol
Polyethylenglycol
Synthetic substance used mainly as a coating for food supplements in tablet form.
What is an E number?
An E number is the code of a food additive that is authorised in the European Union. The E stands for Europe. Additives are substances added to food for technical reasons, for example to make it keep longer, give it a certain colour or make it creamy.
Which additives are allowed is set out in Regulation (EC) No 1333/2008. Its Annex II contains the list of all authorised substances, known as the Union list. It also sets out in which foods a substance may be used and in what maximum amount. A substance that is not on this list may not be used as an additive in the EU.
The list on this page follows the consolidated version of the regulation of 18 August 2026. It has 339 entries. Some of them are no longer allowed in food today, such as titanium dioxide (E 171). Those entries are clearly marked.
How additives appear on the label
In the list of ingredients, an additive must be named by its function, followed by its name or its E number. Both forms are equivalent. “Emulsifier E 471” therefore means the same as “emulsifier mono- and diglycerides of fatty acids”. This is required by Regulation (EU) No 1169/2011.
Not every additive used somewhere in production appears on the label. A substance that only got into the product through an ingredient and no longer has any function there does not have to be listed under certain conditions. The same applies to processing aids.
What the notes on the entries mean
GM link possible. For some substances there are two possible points of contact with genetic engineering. First, the raw material may come from a plant for which genetically modified varieties exist, such as soya or maize. If an additive is obtained from such a GM plant, this must be stated on the label under Regulation (EC) No 1829/2003. Second, a substance may be produced with the help of microorganisms, for example by fermentation. If genetically modified microorganisms are used for this, EU law does not require labelling. The note does not mean that a particular product contains GMOs. It only shows where a link is possible.
Vegan. A few additives are always of animal origin, such as carmine (E 120) from scale insects or beeswax (E 901). For others, especially emulsifiers made from fatty acids, it depends on the raw material. These are marked “vegan depending on origin”. In case of doubt, only the manufacturer or a vegan label can tell you.
Mandatory statement. For some substances EU law requires an extra sentence on the packaging. This applies, for example, to six colours, to sweeteners containing phenylalanine and to polyols in larger amounts. Sulphites must also be emphasised as an allergen.
What this tool does not do
We do not rate additives as “good” or “bad”. Whether a substance is safe is assessed in the EU by the European Food Safety Authority (EFSA) before it is authorised. Its opinions are public. The texts on this page explain what a substance is and what it is used for. They do not replace advice from a doctor or dietitian, for example in the case of allergies or intolerances.
To check a whole ingredient list at once, use our label check. We do not show permitted maximum amounts or individual food categories. You will find those in the European Commission’s database.
Sources
- Regulation (EC) No 1333/2008 on food additives, consolidated version of 18.08.2026, Annex II Part B, EUR-Lex (accessed19 October 2026)
- Food Additives Database, European Commission (accessed19 October 2026)
- Regulation (EU) No 1169/2011 on the provision of food information to consumers, EUR-Lex (accessed19 October 2026)
- Regulation (EC) No 1829/2003 on genetically modified food and feed, EUR-Lex (accessed19 October 2026)
- Regulation (EU) 2022/63 on titanium dioxide (E 171), EUR-Lex (accessed19 October 2026)