E400: E499 Thickeners, Stabilisers and Emulsifiers

What are E400 to E499 additives?

The E numbers between E400 and E499 cover a group of food additives that work to improve the texture, consistency and stability of processed foods. This category includes thickeners, stabilisers, emulsifiers and some gelling agents.

These additives appear in products such as ice cream, salad dressings, bread and ready meals. They serve practical purposes in food manufacturing, helping products maintain the right consistency throughout their shelf life.

Most E numbers in this range have been assessed for safety and are permitted for use in the UK, though specific permissions vary by food category and application. The Food Standards Agency oversees their regulation, and UK rules have continued to evolve since Brexit. For current permitted uses, the FSA's food additives guidance pages provide searchable information on approved additives and their restrictions.

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Thickeners and how they work

Thickeners add body and bulk to food products, giving them a fuller texture. Without thickeners, many sauces, soups and desserts would be too runny or thin.

Common thickeners in this range include:

• E401 to E405: various alginates derived from seaweed
• E410: locust bean gum, extracted from carob seeds
• E412: guar gum, made from guar beans
• E415: xanthan gum, produced through fermentation

Many of these thickeners come from natural plant sources, though they undergo processing before being added to foods. They are used in small amounts and generally considered safe for most people, though some may cause digestive discomfort in sensitive individuals when consumed in large quantities.

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Emulsifiers and stabilisers

Emulsifiers solve a basic problem in food production: some ingredients do not mix well together on their own. Oil and water are the classic example. Left alone, they will separate. Emulsifiers allow these ingredients to blend smoothly and stay combined.

You will find emulsifiers in products such as mayonnaise, chocolate, margarine and ice cream. Without emulsifiers, mayonnaise separates and ice cream develops ice crystals.

Stabilisers work alongside emulsifiers by preventing ingredients from separating again after mixing. They help maintain the texture and appearance of foods over time, which is particularly useful for products stored for days or weeks.

Examples of emulsifiers and stabilisers in this category include:

• E407: carrageenan, extracted from red seaweed
• E440: pectins, found naturally in fruit
• E470 series: salts of fatty acids
• E471: mono and diglycerides of fatty acids, widely used in baked goods
• E472 series: various esters of fatty acids

E407 illustrates how some additives serve multiple purposes, working as both a thickener and a gelling agent depending on concentration and application.

Gelling agents and safety considerations

Several additives between E400 and E499 also function as gelling agents. These help foods set into a firmer consistency rather than remaining liquid.

E406, known as agar, is one well known example. It comes from seaweed and is often used as a vegetarian alternative to gelatine. Agar appears in desserts, jellies and some confectionery products.

E407, carrageenan, can also act as a gelling agent. It is commonly found in dairy products and plant based milk alternatives to give them a smoother texture. Carrageenan has been subject to ongoing scientific debate, with some researchers raising questions about its effects on gut health at high doses. The European Food Safety Authority re-evaluated carrageenan in 2018 and maintained its approval, though research continues.

For formal regulatory guidance, GOV.UK publishes the current rules on food additives and labelling requirements.

According to food safety authorities, these additives are consumed regularly by most people without reported problems. However, if you have specific dietary concerns or allergies, checking ingredient labels and consulting a healthcare professional is advisable.

The Next Step

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