Our dictionary has a page for every additive that has an E number in the EU. Browse by function, for example all emulsifiers or colours, or look up the name in the alphabet. If you already know the number, the search in the E-number list is the quickest way.
Additives by main function
Colour
Colours add or restore colour in a food.
- E 100 Curcumin
- E 101 Riboflavins
- E 102 Tartrazine
- E 104 Quinoline Yellow
- E 110 Sunset Yellow FCF/Orange Yellow S
- E 120 Carminic acid, Carmine
- E 122 Azorubine, Carmoisine
- E 123 Amaranth
- E 124 Ponceau 4R, Cochineal Red A
- E 127 Erythrosine
- E 129 Allura Red AC
- E 131 Patent Blue V
- E 132 Indigotine, Indigo carmine
- E 133 Brilliant Blue FCF
- E 140 Chlorophylls and chlorophyllins
- E 141 Copper complexes of chlorophylls, chlorophyllins
- E 142 Green S
- E 150a Plain caramel
- E 150b Caustic sulphite caramel
- E 150c Ammonia caramel
- E 150d Sulphite ammonia caramel
- E 151 Brilliant Black PN
- E 153 Vegetable carbon
- E 155 Brown HT
- E 160a Carotenes
- E 160b(i) Annatto bixin
- E 160b(ii) Annatto norbixin
- E 160c Paprika extract, capsanthin, capsorubin
- E 160d Lycopene
- E 160e Beta-apo-8′-carotenal (C 30)
- E 161b Lutein
- E 161g Canthaxanthin
- E 162 Beetroot Red, betanin
- E 163 Anthocyanins
- E 170 Calcium carbonate
- E 171 Titanium dioxide
- E 172 Iron oxides and hydroxides
- E 173 Aluminium
- E 174 Silver
- E 175 Gold
- E 180 Litholrubine BK
- E 579 Ferrous gluconate
- E 585 Ferrous lactate
Sweetener
Sweeteners impart a sweet taste. They are used in foods or as table-top sweeteners.
- E 420 Sorbitols
- E 421 Mannitol
- E 950 Acesulfame K
- E 951 Aspartame
- E 952 Cyclamates
- E 953 Isomalt
- E 954 Saccharins
- E 955 Sucralose
- E 957 Thaumatin
- E 959 Neohesperidine DC
- E 960a Steviol glycosides from Stevia
- E 960b Steviol glycosides from fermentation
- E 960c Enzymatically produced steviol glycosides
- E 960d Glucosylated steviol glycosides
- E 961 Neotame
- E 962 Salt of aspartame-acesulfame
- E 964 Polyglycitol syrup
- E 965 Maltitols
- E 966 Lactitol
- E 967 Xylitol
- E 968 Erythritol
- E 969 Advantame
Preservative
Preservatives prolong shelf life by protecting food against microorganisms.
- E 200 Sorbic acid
- E 202 Potassium sorbate
- E 210 Benzoic acid
- E 211 Sodium benzoate
- E 212 Potassium benzoate
- E 213 Calcium benzoate
- E 214 Ethyl-p-hydroxybenzoate
- E 215 Sodium ethyl p-hydroxybenzoate
- E 218 Methyl p-hydroxybenzoate
- E 219 Sodium methyl p-hydroxybenzoate
- E 220 Sulphur dioxide
- E 221 Sodium sulphite
- E 222 Sodium hydrogen sulphite
- E 223 Sodium metabisulphite
- E 224 Potassium metabisulphite
- E 226 Calcium sulphite
- E 227 Calcium hydrogen sulphite
- E 228 Potassium hydrogen sulphite
- E 234 Nisin
- E 235 Natamycin
- E 239 Hexamethylene tetramine
- E 242 Dimethyl dicarbonate
- E 243 Ethyl lauroyl arginate
- E 246 Glycolipids
- E 249 Potassium nitrite
- E 250 Sodium nitrite
- E 251 Sodium nitrate
- E 252 Potassium nitrate
- E 267 Buffered vinegar
- E 280 Propionic acid
- E 281 Sodium propionate
- E 282 Calcium propionate
- E 283 Potassium propionate
- E 284 Boric acid
- E 285 Sodium tetraborate (borax)
- E 1105 Lysozyme
Antioxidant
Antioxidants protect against oxidation, which for example turns fats rancid or changes colours.
- E 300 Ascorbic acid
- E 301 Sodium ascorbate
- E 302 Calcium ascorbate
- E 304 Fatty acid esters of ascorbic acid
- E 306 Tocopherol-rich extract
- E 307 Alpha-tocopherol
- E 308 Gamma-tocopherol
- E 309 Delta-tocopherol
- E 310 Propyl gallate
- E 315 Erythorbic acid
- E 316 Sodium erythorbate
- E 319 Tertiary-butyl hydroquinone (TBHQ)
- E 320 Butylated hydroxyanisole (BHA)
- E 321 Butylated hydroxytoluene (BHT)
- E 392 Extracts of rosemary
- E 512 Stannous chloride
- E 586 4-Hexylresorcinol
Acid
Acids increase acidity and give a sour taste.
Acidity regulator
Acidity regulators alter or control the acidity (pH) of a food.
- E 261 Potassium acetates
- E 262 Sodium acetates
- E 263 Calcium acetate
- E 325 Sodium lactate
- E 326 Potassium lactate
- E 327 Calcium lactate
- E 331 Sodium citrates
- E 332 Potassium citrates
- E 333 Calcium citrates
- E 335 Sodium tartrates
- E 336 Potassium tartrates
- E 337 Sodium potassium tartrate
- E 339 Sodium phosphates
- E 340 Potassium phosphates
- E 341 Calcium phosphates
- E 343 Magnesium phosphates
- E 345(i) Trimagnesium dicitrate
- E 350 Sodium malates
- E 351 Potassium malate
- E 352 Calcium malates
- E 354 Calcium tartrate
- E 356 Sodium adipate
- E 357 Potassium adipate
- E 380 Triammonium citrate
- E 504 Magnesium carbonates
- E 514 Sodium sulphates
- E 515 Potassium sulphates
- E 524 Sodium hydroxide
- E 525 Potassium hydroxide
- E 526 Calcium hydroxide
- E 527 Ammonium hydroxide
- E 528 Magnesium hydroxide
- E 529 Calcium oxide
- E 530 Magnesium oxide
- E 574 Gluconic acid
- E 575 Glucono-delta-lactone
Emulsifier
Emulsifiers combine ingredients that would not otherwise mix, such as oil and water, and keep the mixture stable.
- E 322 Lecithins
- E 322a Oat lecithin
- E 423 Octenyl succinic acid modified gum arabic
- E 431 Polyoxyethylene (40) stearate
- E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
- E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
- E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
- E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
- E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)
- E 442 Ammonium phosphatides
- E 444 Sucrose acetate isobutyrate
- E 445 Glycerol esters of wood rosins
- E 470a Sodium, potassium and calcium salts of fatty acids
- E 470b Magnesium salts of fatty acids
- E 471 Mono-and diglycerides of fatty acids
- E 472a Acetic acid esters of mono- and diglycerides of fatty acids
- E 472b Lactic acid esters of mono- and diglycerides of fatty acids
- E 472c Citric acid esters of mono- and diglycerides of fatty acids
- E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
- E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
- E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
- E 473 Sucrose esters of fatty acids
- E 474 Sucroglycerides
- E 475 Polyglycerol esters of fatty acids
- E 476 Polyglycerol polyricinoleate
- E 477 Propane-1,2-diol esters of fatty acids
- E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
- E 481 Sodium stearoyl-2-lactylate
- E 482 Calcium stearoyl-2-lactylate
- E 491 Sorbitan monostearate
- E 492 Sorbitan tristearate
- E 493 Sorbitan monolaurate
- E 494 Sorbitan monooleate
- E 495 Sorbitan monopalmitate
Stabiliser
Stabilisers maintain the physical state of a food, such as an even mixture or colour.
- E 353 Metatartaric acid
- E 426 Soybean hemicellulose
- E 451 Triphosphates
- E 452 Polyphosphates
- E 456 Potassium polyaspartate
- E 468 Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum
- E 499 Stigmasterol-rich plant sterols
- E 927b Carbamide
- E 1103 Invertase
- E 1201 Polyvinylpyrrolidone
- E 1202 Polyvinylpolypyrrolidone
Thickener
Thickeners increase the viscosity of a food.
- E 400 Alginic acid
- E 401 Sodium alginate
- E 402 Potassium alginate
- E 403 Ammonium alginate
- E 404 Calcium alginate
- E 405 Propane-1, 2-diol alginate
- E 407 Carrageenan
- E 407a Processed euchema seaweed
- E 410 Locust bean gum
- E 412 Guar gum
- E 413 Tragacanth
- E 414 Gum arabic (acacia gum)
- E 415 Xanthan gum
- E 416 Karaya gum
- E 417 Tara gum
- E 418 Gellan gum
- E 425 Konjac
- E 427 Cassia gum
- E 461 Methyl cellulose
- E 463 Hydroxypropyl cellulose
- E 464 Hydroxypropyl methyl cellulose
- E 465 Ethyl methyl cellulose
- E 466 Sodium carboxy methyl cellulose, Cellulose gum
- E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
- E 1210 Carbomer
Gelling agent
Gelling agents give a food texture through the formation of a gel.
Anti-caking agent
Anti-caking agents stop particles of a food from sticking together or forming lumps.
- E 534 Iron tartrate
- E 535 Sodium ferrocyanide
- E 536 Potassium ferrocyanide
- E 538 Calcium ferrocyanide
- E 551 Silicon dioxide
- E 552 Calcium silicate
- E 553a Magnesium silicate
- E 553b Talc
- E 554 Sodium aluminium silicate
- E 555 Potassium aluminium silicate
- E 556 Calcium aluminium silicate
- E 558 Bentonite
- E 559 Aluminium silicate (Kaolin)
Flavour enhancer
Flavour enhancers enhance the existing taste or odour of a food.
- E 508 Potassium chloride
- E 620 Glutamic acid
- E 621 Monosodium glutamate
- E 622 Monopotassium glutamate
- E 623 Calcium diglutamate
- E 624 Monoammonium glutamate
- E 625 Magnesium diglutamate
- E 626 Guanylic acid
- E 627 Disodium guanylate
- E 628 Dipotassium guanylate
- E 629 Calcium guanylate
- E 630 Inosinic acid
- E 631 Disodium inosinate
- E 632 Dipotassium inosinate
- E 633 Calcium inosinate
- E 634 Calcium 5′-ribonucleotides
- E 635 Disodium 5′-ribonucleotides
- E 640 Glycine and its sodium salt
- E 641 L-leucine
- E 650 Zinc acetate
Glazing agent
Glazing agents give the surface a shiny appearance or a protective coating.
- E 570 Fatty acids
- E 901 Beeswax, white and yellow
- E 902 Candelilla wax
- E 903 Carnauba wax
- E 904 Shellac
- E 905 Microcrystalline wax
- E 907 Hydrogenated poly-1-decene
- E 914 Oxidised polyethylene wax
- E 1203 Polyvinyl alcohol (PVA)
- E 1204 Pullulan
- E 1205 Basic methacrylate copolymer
- E 1206 Neutral methacrylate copolymer
- E 1207 Anionic methacrylate copolymer
- E 1208 Polyvinylpyrrolidone-vinyl acetate copolymer
- E 1209 Polyvinyl alcohol-polyethylene glycol-graft-co-polymer
Humectant
Humectants prevent foods from drying out.
Modified starch
Modified starches are chemically treated starches with altered properties, for example during cooking or freezing.
- E 1404 Oxidised starch
- E 1410 Monostarch phosphate
- E 1412 Distarch phosphate
- E 1413 Phosphated distarch phosphate
- E 1414 Acetylated distarch phosphate
- E 1420 Acetylated starch
- E 1422 Acetylated distarch adipate
- E 1440 Hydroxy propyl starch
- E 1442 Hydroxy propyl distarch phosphate
- E 1450 Starch sodium octenyl succinate
- E 1451 Acetylated oxidised starch
- E 1452 Starch aluminium octenyl succinate
Packaging gas
Packaging gases are introduced into a container before, during or after filling.
Propellant
Propellants expel a food from its container, such as aerosol cream.
Raising agent
Raising agents release gas and so increase the volume of a dough.
Sequestrant
Sequestrants bind metal ions and so prevent unwanted reactions.
Firming agent
Firming agents keep fruit or vegetables firm and crisp.
Flour treatment agent
Flour treatment agents improve the baking quality of flour or dough.
Bulking agent
Bulking agents contribute to the volume of a food without significantly adding to its energy value.
Carrier
Carriers dissolve, dilute or disperse other additives, flavourings or nutrients without having a technical effect themselves.
Antifoaming agent
Antifoaming agents prevent or reduce foaming.
Foaming agent
Foaming agents make it possible to disperse a gas evenly in a food, forming foam.
All additives from A to Z
#
A
- Acesulfame K E 950
- Acetic acid E 260
- Acetic acid esters of mono- and diglycerides of fatty acids E 472a
- Acetylated distarch adipate E 1422
- Acetylated distarch phosphate E 1414
- Acetylated oxidised starch E 1451
- Acetylated starch E 1420
- Adipic acid E 355
- Advantame E 969
- Agar E 406
- Alginic acid E 400
- Allura Red AC E 129
- Alpha-tocopherol E 307
- Aluminium E 173
- Aluminium ammonium sulphate E 523
- Aluminium potassium sulphate E 522
- Aluminium silicate (Kaolin) E 559
- Aluminium sodium sulphate E 521
- Aluminium sulphate E 520
- Amaranth E 123
- Ammonia caramel E 150c
- Ammonium alginate E 403
- Ammonium carbonates E 503
- Ammonium hydroxide E 527
- Ammonium phosphatides E 442
- Ammonium sulphate E 517
- Anionic methacrylate copolymer E 1207
- Annatto bixin E 160b(i)
- Annatto norbixin E 160b(ii)
- Anthocyanins E 163
- Argon E 938
- Ascorbic acid E 300
- Aspartame E 951
- Azorubine, Carmoisine E 122
B
- Basic methacrylate copolymer E 1205
- Beeswax, white and yellow E 901
- Beetroot Red, betanin E 162
- Bentonite E 558
- Benzoic acid E 210
- Benzyl alcohol E 1519
- Beta-apo-8′-carotenal (C 30) E 160e
- Beta-cyclodextrin E 459
- Boric acid E 284
- Brilliant Black PN E 151
- Brilliant Blue FCF E 133
- Brown HT E 155
- Buffered vinegar E 267
- Butane E 943a
- Butylated hydroxyanisole (BHA) E 320
- Butylated hydroxytoluene (BHT) E 321
C
- Calcium 5′-ribonucleotides E 634
- Calcium acetate E 263
- Calcium alginate E 404
- Calcium aluminium silicate E 556
- Calcium ascorbate E 302
- Calcium benzoate E 213
- Calcium carbonate E 170
- Calcium chloride E 509
- Calcium citrates E 333
- Calcium diglutamate E 623
- Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) E 385
- Calcium ferrocyanide E 538
- Calcium gluconate E 578
- Calcium guanylate E 629
- Calcium hydrogen sulphite E 227
- Calcium hydroxide E 526
- Calcium inosinate E 633
- Calcium lactate E 327
- Calcium malates E 352
- Calcium oxide E 529
- Calcium phosphates E 341
- Calcium propionate E 282
- Calcium silicate E 552
- Calcium stearoyl-2-lactylate E 482
- Calcium sulphate E 516
- Calcium sulphite E 226
- Calcium tartrate E 354
- Candelilla wax E 902
- Canthaxanthin E 161g
- Carbamide E 927b
- Carbomer E 1210
- Carbon dioxide E 290
- Carminic acid, Carmine E 120
- Carnauba wax E 903
- Carotenes E 160a
- Carrageenan E 407
- Cassia gum E 427
- Caustic sulphite caramel E 150b
- Cellulose E 460
- Chlorophylls and chlorophyllins E 140
- Citric acid E 330
- Citric acid esters of mono- and diglycerides of fatty acids E 472c
- Copper complexes of chlorophylls, chlorophyllins E 141
- Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum E 468
- Curcumin E 100
- Cyclamates E 952
D
E
- Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum E 469
- Enzymatically produced steviol glycosides E 960c
- Erythorbic acid E 315
- Erythritol E 968
- Erythrosine E 127
- Ethyl cellulose E 462
- Ethyl lauroyl arginate E 243
- Ethyl methyl cellulose E 465
- Ethyl-p-hydroxybenzoate E 214
- Extracts of rosemary E 392
F
G
- Gamma-tocopherol E 308
- Gellan gum E 418
- Gluconic acid E 574
- Glucono-delta-lactone E 575
- Glucosylated steviol glycosides E 960d
- Glutamic acid E 620
- Glycerol E 422
- Glycerol esters of wood rosins E 445
- Glyceryl diacetate (diacetin) E 1517
- Glyceryl triacetate (triacetin) E 1518
- Glycine and its sodium salt E 640
- Glycolipids E 246
- Gold E 175
- Green S E 142
- Guanylic acid E 626
- Guar gum E 412
- Gum arabic (acacia gum) E 414
H
I
K
L
M
- Magnesium carbonates E 504
- Magnesium chloride E 511
- Magnesium diglutamate E 625
- Magnesium hydroxide E 528
- Magnesium oxide E 530
- Magnesium phosphates E 343
- Magnesium salts of fatty acids E 470b
- Magnesium silicate E 553a
- Malic acid E 296
- Maltitols E 965
- Mannitol E 421
- Metatartaric acid E 353
- Methyl cellulose E 461
- Methyl p-hydroxybenzoate E 218
- Microcrystalline wax E 905
- Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids E 472f
- Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids E 472e
- Mono-and diglycerides of fatty acids E 471
- Monoammonium glutamate E 624
- Monopotassium glutamate E 622
- Monosodium glutamate E 621
- Monostarch phosphate E 1410
N
O
P
- Paprika extract, capsanthin, capsorubin E 160c
- Patent Blue V E 131
- Pectins E 440
- Phosphated distarch phosphate E 1413
- Phosphoric acid E 338
- Plain caramel E 150a
- Polydextrose E 1200
- Polyethylene glycol E 1521
- Polyglycerol esters of fatty acids E 475
- Polyglycerol polyricinoleate E 476
- Polyglycitol syrup E 964
- Polyoxyethylene (40) stearate E 431
- Polyoxyethylene sorbitan monolaurate (polysorbate 20) E 432
- Polyoxyethylene sorbitan monooleate (polysorbate 80) E 433
- Polyoxyethylene sorbitan monopalmitate (polysorbate 40) E 434
- Polyoxyethylene sorbitan monostearate (polysorbate 60) E 435
- Polyoxyethylene sorbitan tristearate (polysorbate 65) E 436
- Polyphosphates E 452
- Polyvinyl alcohol (PVA) E 1203
- Polyvinyl alcohol-polyethylene glycol-graft-co-polymer E 1209
- Polyvinylpolypyrrolidone E 1202
- Polyvinylpyrrolidone E 1201
- Polyvinylpyrrolidone-vinyl acetate copolymer E 1208
- Ponceau 4R, Cochineal Red A E 124
- Potassium acetates E 261
- Potassium adipate E 357
- Potassium alginate E 402
- Potassium aluminium silicate E 555
- Potassium benzoate E 212
- Potassium carbonates E 501
- Potassium chloride E 508
- Potassium citrates E 332
- Potassium ferrocyanide E 536
- Potassium gluconate E 577
- Potassium hydrogen sulphite E 228
- Potassium hydroxide E 525
- Potassium lactate E 326
- Potassium malate E 351
- Potassium metabisulphite E 224
- Potassium nitrate E 252
- Potassium nitrite E 249
- Potassium phosphates E 340
- Potassium polyaspartate E 456
- Potassium propionate E 283
- Potassium sorbate E 202
- Potassium sulphates E 515
- Potassium tartrates E 336
- Processed euchema seaweed E 407a
- Propane E 944
- Propane-1, 2-diol (propylene glycol) E 1520
- Propane-1, 2-diol alginate E 405
- Propane-1,2-diol esters of fatty acids E 477
- Propionic acid E 280
- Propyl gallate E 310
- Pullulan E 1204
Q
R
S
- Saccharins E 954
- Salt of aspartame-acesulfame E 962
- Shellac E 904
- Silicon dioxide E 551
- Silver E 174
- Sodium acetates E 262
- Sodium adipate E 356
- Sodium alginate E 401
- Sodium aluminium phosphate acidic E 541
- Sodium aluminium silicate E 554
- Sodium ascorbate E 301
- Sodium benzoate E 211
- Sodium carbonates E 500
- Sodium carboxy methyl cellulose, Cellulose gum E 466
- Sodium citrates E 331
- Sodium erythorbate E 316
- Sodium ethyl p-hydroxybenzoate E 215
- Sodium ferrocyanide E 535
- Sodium gluconate E 576
- Sodium hydrogen sulphite E 222
- Sodium hydroxide E 524
- Sodium lactate E 325
- Sodium malates E 350
- Sodium metabisulphite E 223
- Sodium methyl p-hydroxybenzoate E 219
- Sodium nitrate E 251
- Sodium nitrite E 250
- Sodium phosphates E 339
- Sodium potassium tartrate E 337
- Sodium propionate E 281
- Sodium stearoyl-2-lactylate E 481
- Sodium sulphates E 514
- Sodium sulphite E 221
- Sodium tartrates E 335
- Sodium tetraborate (borax) E 285
- Sodium, potassium and calcium salts of fatty acids E 470a
- Sorbic acid E 200
- Sorbitan monolaurate E 493
- Sorbitan monooleate E 494
- Sorbitan monopalmitate E 495
- Sorbitan monostearate E 491
- Sorbitan tristearate E 492
- Sorbitols E 420
- Soybean hemicellulose E 426
- Stannous chloride E 512
- Starch aluminium octenyl succinate E 1452
- Starch sodium octenyl succinate E 1450
- Steviol glycosides from fermentation E 960b
- Steviol glycosides from Stevia E 960a
- Stigmasterol-rich plant sterols E 499
- Succinic acid E 363
- Sucralose E 955
- Sucroglycerides E 474
- Sucrose acetate isobutyrate E 444
- Sucrose esters of fatty acids E 473
- Sulphite ammonia caramel E 150d
- Sulphur dioxide E 220
- Sulphuric acid E 513
- Sunset Yellow FCF/Orange Yellow S E 110
T
- Talc E 553b
- Tara gum E 417
- Tartaric acid (L(+)-) E 334
- Tartaric acid esters of mono- and diglycerides of fatty acids E 472d
- Tartrazine E 102
- Tertiary-butyl hydroquinone (TBHQ) E 319
- Thaumatin E 957
- Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids E 479b
- Titanium dioxide E 171
- Tocopherol-rich extract E 306
- Tragacanth E 413
- Triammonium citrate E 380
- Triethyl citrate E 1505
- Trimagnesium dicitrate E 345(i)
- Triphosphates E 451
V
X
Z
Each additive is listed here under its main function. Many substances have several functions; you will find them on the page of each substance.
Sources
- Regulation (EC) No 1333/2008 on food additives, consolidated version of 18.08.2026, Annexes I and II, EUR-Lex (accessed19 October 2026)