Food Additives; Definition, Classification and E Codes

Food additives are added to food during the preparation of food to achieve different purposes such as correcting, improving, protecting, suppressing the structural, sensory and nutritional properties of food or extending the shelf life of the food.

Food additives are substances that are not consumed as food alone but are not harmful to health when consumed. In addition, not directly added to the food, but put into the package; some substances that act as moisture or oxygen scavengers are also accepted as food additives.

In fact, the use of food additives has a long history. Adding salt (dried meat) [1], sugar (jam) or sulfur dioxide (wine) to preserve food; Applications such as adding spices to increase the flavor or suppress the unpleasant taste and smoking the foods are the methods that have been applied for thousands of years.

As of the 19th century, the development of science and the food industry has greatly increased and diversified the purposes of the use of food additives and the number of substances used as additives.

Food additives, which were used for certain purposes such as preserving food or improving flavor, have a wide range of uses today.

The most important feature that a food additive should have is that its consumption is not harmful to health. Therefore, in order for a substance that can improve any feature of the food to be used as a food additive, it must first be proven experimentally that it does not pose a health negative effect and that it can be consumed safely.

Today, the diversification of usage purposes, the high number of additives used and the fact that new ones are being produced day by day have made it difficult to classify food additives. The classification of food additives is handled in different ways by different institutions and scientists.

There is no generally accepted common classification yet. In the research, it has been observed that the most reasonable and comprehensive classification was made by the FDA (American Food and Drug Administration).

In the Turkish Food Codex (TFC), food additives are classified into 27 groups. While this number reaches 40 in some classifications, it is reduced to 5 in some classifications.[2]

According to FDA, food additives are classified into 18 groups;

1. Preservatives,

2. Sweeteners,

3. Color additives,

4. Flavors and spices,

5. Flavor enhancers,

6. Fat replacers,

7. Nutrients,

8. Emulsifiers,

9. Stabilizers, thickeners, binders, Texturizers,

10. pH Control agents and acidulants,

11. Leavening agents,

12. Anti-caking agents,

13. Humectants,

14. Yeast nutrients,

15. Dough strengtheners and conditioners,

16. Firming agents,

17. Enzyme preparations,

18. Gases

E Codes List of Food Additives

The E Code is the systematic nomenclature given to food additives by the European Union. In this way, each additive has an E-code name. The table below shows the codes of food additives according to the E code system;

E Code	Name
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, carmosine
E 123	Amaranth
E 124	Ponzo 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 and chlorophyllins
E 142	Green S
E 150a	Plain caramel
E 150b	Caustic sulfide caramel
E 150c	Ammonia caramel
E 150d	Ammonium sulfide caramel
E 151	Brilliant black pn
E 153	Vegetable carbon
E 155	Brown HT
E 160a	Carotenes
E 160b (i)	Anatto biksin
E 160b (ii)	Anatto norbicin
E 160c	Paprika extract, capsanthine, 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 172	Iron oxides and hydroxides
E 173	Aluminum
E 174	Silver
E 175	Gold
E 180	Litolrubin BK
E 420	Sorbitols
E 421	Mannitol
E 950	Acesulfame K
E 951	Aspartame
E 952	Cyclamates
E 953	Isomalt
E 954	Saccharines
E 955	Sucralose
E 957	Thaumatin
E 959	Neohesperidin DC
E 960a	Steviol glycosides from stevia
E 960c	Enzymatically produced steviol glycosides
E 961	Neotame
E 962	Aspartame-Acesulfame salt
E 964	Polyglycitol syrup
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
E 969	Advantam
E 170	Calcium carbonate
E 172	Iron oxides and hydroxides
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	Sulfur dioxide
E 221	Sodium sulfide
E 222	Sodium hydrogen sulfide
E 223	Sodium metabisulphite
E 224	Potassium metabisulfite
E 226	Calcium sulfide
E 227	Calcium hydrogen sulfide
E 228	Potassium hydrogen sulfide
E 234	Nisin
E 235	Natamycin
E 239	Hexamethylene tetramine
E 242	Dimethyl dicarbonate
E 243	Ethyl laurol arginate
E 249	Potassium nitrite
E 250	Sodium nitrite
E 251	Sodium nitrate
E 252	Potassium nitrate
E 260	Acetic acid
E 261	Potassium acetates
E 262	Sodium acetates
E 263	Calcium acetate
E 270	Lactic acid
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 290	Carbon dioxide
E 296	Malic acid
E 297	Fumaric acid
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	Reversible-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)
E 321	Butylated hydroxytoluene (BHT)
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
E 332	Potassium citrates
E 333	Calcium citrates
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 350	Sodium malates
E 351	Potassium malate
E 352	Calcium malates
E 353	Metatartaric acid
E 354	Calcium tartrate
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate
E 363	Succinic acid
E 380	Triammonium citrate
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 392	Rosemary extracts
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 406	Agar
E 407a	Processed eucheuma seaweed
E 407	Carrageenan
E 410	Locust bean gum
E 412	Guar gum
E 413	Tragacanth / Tragacanth scale
E 414	Gum arabic (acacia scale)
E 415	Xanthan scale
E 416	Karaya gum
E 417	Tara gum
E 418	Jellan gum
E 422	Glycerol
E 423	Octenyl succinic acid modified with gum arabic
E 425	Konjac
E 426	Soybean hemicellulose
E 427	Cassia gum / Cassia gum
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 440	Pectins
E 442	Ammonium phosphatides
E 444	Sucrose acetate isobutyrate
E 445	Glycerol esters of tree resin
E 450	Diphosphates
E 451	Triphosphates
E 452	Polyphosphates
E 456	Potassium polyaspartate
E 459	Beta-cyclodextrin
E 460	Cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 463a	Low substituted hydroxypropyl cellulose (L-HPC)
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
E 466	Sodium carboxy methyl cellulose, Cellulose gum
E 468	Cross-linked sodium carboxy methyl cellulose, cross-linked cellulose gum
E 469	Enzymatic hydrolyzed carboxy methyl cellulose, Enzymatic hydrolyzed cellulose gum
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	Esters of tartaric and acetic acid mixtures 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	Soybean oil, oxidized by heat treatment, reacted with mono- and diglycerides of fatty acids
E 481	Sodium stearol-2-lactylate
E 482	Calcium stearol-2-lactylate
E 483	Stearyl tartrate
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate
E 499	Plant sterols rich in stigmasterol
E 500	Sodium carbonates
E 501	Potassium carbonates
E 503	Ammonium carbonates
E 504	Magnesium carbonates
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 512	Stannous chloride
E 513	Sulfuric acid
E 514	Sodium sulfates
E 515	Potassium sulfates
E 516	Calcium sulfate
E 517	Ammonium sulfate
E 520	Aluminum sulfate
E 521	Aluminum sodium sulfate
E 522	Aluminum potassium sulfate
E 523	Aluminum ammonium sulfate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Quicklime
E 530	Magnesium oxide
E 534	İron tartrate
E 535	Sodium ferrocyanide
E 536	Potassium ferrocyanide
E 538	Calcium ferrocyanide
E 541	Sodium aluminum phosphate acidic
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
E 554	Sodium aluminum silicate
E 555	Potassium aluminum silicate
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 579	Ferrogluconate
E 585	Ferro lactate
E 586	4-hexylresorcinol
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	İnosinic 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 sodium salts
E 641	L-leucine
E 650	Zinc acetate
E 900	Dimethyl polysiloxane
E 901	Beeswax, white and yellow
E 902	Candelila wax
E 903	Carnauba wax
E 904	Shellac
E 905	Microcrystalline wax
E 907	Hydrogenated poly-1-decene
E 914	Oxidized polyethylene wax
E 920	L-cysteine
E 927b	Carbamide
E 938	Argon
E 939	Helium
E 941	Nitrogen
E 942	Nitrous oxide
E 943a	Butane
E 943b	Isobutane
E 944	Propane
E 948	Oxygen
E 949	Hydrogen
E 999	Kuilaya extract
E 1103	Invertase
E 1105	Lysozyme
E 1200	Polydextrose
E 1201	Polyvinylpyrrolidone
E 1202	Polyvinylpolypyrrolidone
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-grafted-copolymer
E 1404	Oxidized starch
E 1410	Monostarch phosphate
E 1412	Dinistarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxypropyl starch
E 1442	Hydroxypropyl distarch phosphate
E 1450	Starch sodium octenyl succinate
E 1451	Acetylated oxidized starch
E 1452	Starch Aluminum octenyl succinate
E 1505	Triethyl citrate
E 1517	Glyceryl diacetate (diacetin)
E 1518	Glyceryl triacetate (triacetin)
E 1519	Benzyl alcohol
E 1520	Propane-1, 2-diol (propylene glycol)
E 1521	Polyethylene glycol

[1] In order for salt and sugar to act as a preservative rather than being used for flavor, they must be present at least 8% in the food. The protective effect is achieved by increasing the osmotic pressure and thus disrupting the cell physiology of the microorganism in an intense environment. They are generally used in ratios of 1-4% for flavor purposes. Therefore, salt or sugar added for flavoring is not sufficient to have a preservative effect and does not have a preservative effect on food.

[2] The classification of additives according to the Turkish Food Codex is as follows; 1. Sweeteners, 2. Colorants, 3. Preservatives, 4. Antioxidants, 5. Carriers, 6. Acids, 7. Acidity regulators, 8. Anti-caking agents, 9. Antifoaming agents, 10. Volume enhancers, 11. Emulsifiers, 12. Emulsifying salts, 13. Hardeners, 14. Flavor enhancers, 15. Foaming agents, 16. Gelling agents, 17. Brighteners, 18. Humidifiers, 19. Modified starches, 20. Packaging gases, 21. Propellant gases, 22. Fluff agents, 23. Metal fastener agents, 24. Stabilizers, 25. Thickeners, 26. Flour processing materials, 27. Contrast enhancers.

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