Complete List of ENumbers

E numbers are codes given to food additives that have been assessed and approved for use in the UK and EU. The "E" stands for Europe, where the system originated. Each number identifies a specific substance, whether it is a colouring, a preservative, an emulsifier or something else entirely. Not all E numbers are harmful and many occur naturally, but the system exists so that consumers can identify exactly what has been added to their food.

The Food Standards Agency maintains the official list of approved additives and E numbers for the UK. The list below is a quick reference covering the main categories. For more detail on any category, follow the links to the relevant article.

E100 to E199: Colours

Colours are added to food to replace colour lost during processing or to make products look more appealing. Some are natural (E100 curcumin, E160a carotene), while others are synthetic dyes. Several synthetic colours, including E102 (tartrazine) and E110 (sunset yellow), have been linked to hyperactivity in children and must carry warning labels in the UK. Read more about colour additives.

• E100 Curcumin (turmeric): yellow spice extract, used in mustard, rice and curry products
• E101 Riboflavin (Vitamin B2): natural yellow colour, found in cereals and baby food
• E102 Tartrazine: synthetic yellow dye, used in squash, sweets and snack foods. Requires warning label
• E104 Quinoline yellow: synthetic greenish-yellow dye, used in ice cream, sweets and smoked fish. Requires warning label
• E110 Sunset Yellow FCF: synthetic orange dye, found in squash, marmalade and packet soups. Requires warning label
• E120 Cochineal (not suitable for vegetarians): natural red colour from crushed insects, used in drinks, sweets and yoghurts
• E122 Carmoisine: synthetic red dye, used in jams, sweets and cheesecake mixes. Requires warning label
• E123 Amaranth: synthetic red dye, restricted to certain drinks and fish roe
• E124 Ponceau 4R: synthetic red dye, used in dessert toppings, tinned fruit and salami. Requires warning label
• E127 Erythrosine: synthetic pink-red dye, mainly used in glacé cherries
• E129 Allura Red AC: synthetic red dye, used in sweets, drinks and sauces. Requires warning label
• E131 Patent Blue V: synthetic blue dye, used in scotch eggs and some sweets
• E132 Indigo carmine: synthetic blue dye, found in sweets, biscuits and ice cream
• E133 Brilliant Blue FCF: synthetic blue dye, used in tinned peas, dairy products and sweets
• E140 Chlorophylls: natural green colour from plants, used in fats, oils and soups
• E141 Copper complexes of chlorophylls: stabilised green plant colour, used in ice cream and soups
• E142 Green S: synthetic green dye, used in tinned peas, mint sauce and cake decorations
• E150a Plain caramel: heated sugar, used widely in soft drinks, gravies and biscuits
• E150b Caustic sulphite caramel: brown colour, used in some spirits and sauces
• E150c Ammonia caramel: brown colour, used in beer, soy sauce and gravy
• E150d Sulphite ammonia caramel: brown colour, the most widely used caramel, found in cola, bread and vinegar
• E151 Black PN: synthetic black dye, used in brown sauce, blackcurrant cheesecake and chocolate mousse
• E153 Carbon black: vegetable carbon, used in concentrated fruit juices and jams
• E154 Brown FK: synthetic brown dye, restricted to smoked kippers only
• E155 Brown HT: synthetic brown dye, used in chocolate cake mixes
• E160a Carotenes (alpha, beta, gamma): natural orange-yellow pigment from carrots and plants, used in margarine, cakes and soft drinks
• E160b Annatto: natural orange-red colour from seeds, used in cheese, butter and smoked fish
• E160c Paprika extract: natural red colour from peppers, used in cheese and sausages
• E160d Lycopene: natural red pigment from tomatoes
• E160e Beta-apo-8'-carotenal: orange colour used in cheese and sauces
• E161b Lutein: natural yellow colour found in egg yolks and green vegetables
• E161g Canthaxanthin: orange colour, used in sausages and previously in tanning pills
• E162 Beetroot red: natural red colour from beetroot, used in ice cream, sweets and soups
• E163 Anthocyanins: natural purple-red colours from fruits like grapes and berries
• E170 Calcium carbonate: chalk, used as a white colour and acidity regulator in bread and sweets
• E171 Titanium dioxide (under review, restricted in the EU): white pigment, banned as food additive in the EU since 2022, under review in the UK
• E172 Iron oxides and hydroxides: natural mineral colours (red, yellow, black), used in cake and biscuit decorations
• E173 Aluminium: metallic silver colour, used in sugar-coated confectionery

E200 to E299: Preservatives

Preservatives extend the shelf life of food by slowing the growth of bacteria, moulds and yeasts. Common examples include sorbic acid (E200), sodium benzoate (E211) and sulphur dioxide (E220). Sulphites (E220 to E228) must be declared on labels as they can trigger reactions in sensitive individuals, particularly asthmatics. Nitrites and nitrates (E249 to E252) are used in cured meats and have been the subject of ongoing debate about long-term health effects. Read more about preservatives.

• E200 Sorbic acid: natural preservative from rowan berries, used in cheese, yoghurt and wine
• E201 Sodium sorbate: preservative used in cheese and fermented milk products
• E202 Potassium sorbate: widely used preservative in soft drinks, cheese, dried fruit and wine
• E203 Calcium sorbate: preservative used in dairy products
• E210 Benzoic acid: preservative used in fruit juices, pickles and salad dressings. May trigger reactions in asthmatics
• E211 Sodium benzoate: widely used preservative in soft drinks, sauces and prawns. May trigger reactions in sensitive individuals
• E212 Potassium benzoate: preservative similar to E211, used in soft drinks and pickles
• E213 Calcium benzoate: preservative used in pickled vegetables and low-sugar jams
• E214 Ethyl 4-hydroxybenzoate: preservative used in some flavourings and fillings
• E215 Ethyl 4-hydroxybenzoate sodium salt: preservative used in some flavourings
• E218 Methyl 4-hydroxybenzoate: preservative used in some snack foods and coatings
• E219 Sodium salt of E218: preservative used in some processed foods
• E220 Sulphur dioxide: preservative and antioxidant used in wine, dried fruit, soft drinks and sausages. Must be labelled as an allergen
• E221 Sodium sulphite: preservative used in wine and dried fruit. Must be declared on labels
• E222 Sodium hydrogen sulphite: preservative used in some wines and fruit products
• E223 Sodium metabisulphite: preservative used in wine, beer and sausages
• E224 Potassium metabisulphite: preservative used in wine and fruit juices
• E226 Calcium sulphite: preservative used in cider and fruit juices
• E227 Calcium hydrogen sulphite: preservative used in beer and cider
• E228 Potassium hydrogen sulphite: preservative used in wine
• E234 Nisin: natural preservative from bacteria, used in cheese and clotted cream
• E235 Pimaricin: antifungal preservative used on cheese rinds and dried sausage casings
• E239 Hexamine: preservative used in provolone cheese
• E242 Dimethyl dicarbonate: cold sterilant used in some bottled drinks
• E249 Potassium nitrite: curing salt used in bacon, ham and cured meats. Subject to ongoing health debate
• E250 Sodium nitrite: curing salt giving pink colour to bacon and ham. Subject to ongoing health debate
• E251 Sodium nitrate: curing agent used in processed meats and some cheeses. Subject to ongoing health debate
• E252 Potassium nitrate: saltpetre, traditional curing agent for meat. Subject to ongoing health debate
• E260 Acetic acid: vinegar, used as a preservative and flavouring in pickles and sauces
• E261 Potassium acetate: acidity regulator used in sauces and pickled foods
• E262 Sodium acetate: acidity regulator used in pickles and bread
• E263 Calcium acetate: acidity regulator and stabiliser used in some bread and confectionery
• E270 Lactic acid: natural acid found in yoghurt and fermented foods, used as preservative and flavouring
• E280 Propionic acid: preservative used in bread and bakery products to prevent mould
• E281 Sodium propionate: mould inhibitor used in bread and baked goods
• E282 Calcium propionate: the most widely used bread preservative in the UK
• E283 Potassium propionate: mould inhibitor used in some bakery products
• E284 Boric acid: preservative restricted to caviar only
• E285 Sodium tetraborate: preservative restricted to caviar only
• E290 Carbon dioxide: the gas in fizzy drinks, also used in modified atmosphere packaging
• E296 Malic acid: natural fruit acid, used in sweets, soft drinks and low-sugar products
• E297 Fumaric acid: acidity regulator used in baking powders and dessert mixes

E300 to E399: Antioxidants and Acidity Regulators

Antioxidants prevent food from going rancid or discolouring through oxidation. Many are familiar nutrients, including ascorbic acid (E300, vitamin C) and tocopherols (E306 to E309, vitamin E). Acidity regulators such as citric acid (E330) control the pH of food and are generally considered harmless. Read more about antioxidants and acidity regulators.

• E300 Ascorbic acid (vitamin C): used as antioxidant and flour improver in bread, drinks and cured meats
• E301 Sodium ascorbate: vitamin C salt, used in cured meats and sausages
• E302 Calcium ascorbate: vitamin C salt, used in some processed foods
• E304 Ascorbyl palmitate: fat-soluble form of vitamin C, used in sausages and stock cubes
• E306 Tocopherols (vitamin E): natural antioxidant from vegetable oils, used in fats and baby foods
• E307 Alpha-tocopherol: synthetic vitamin E, used in fats, oils and cereals
• E308 Gamma-tocopherol: form of vitamin E used in processed foods
• E309 Delta-tocopherol: form of vitamin E used in processed foods
• E310 Propyl gallate: antioxidant used in fats, oils and chewing gum. May cause skin irritation
• E311 Octyl gallate: antioxidant used in fats and margarine
• E312 Dodecyl gallate: antioxidant used in fats and oils
• E315 Erythorbic acid: antioxidant similar to vitamin C, used in meat products
• E316 Sodium erythorbate: antioxidant used in cured meats
• E319 tert-Butylhydroquinone (TBHQ): synthetic antioxidant used in oils and some fast food
• E320 Butylated hydroxyanisole (BHA): synthetic antioxidant in fats and snack foods. Classified as a possible carcinogen
• E321 Butylated hydroxytoluene (BHT): synthetic antioxidant in fats and cereals. Subject to health concerns
• E322 Lecithin: natural emulsifier, usually from soy or eggs, found in chocolate, margarine and baked goods
• E325 Sodium lactate: acidity regulator used in confectionery, cheese and jams
• E326 Potassium lactate: acidity regulator used in jams and jellies
• E327 Calcium lactate: firming agent used in tinned fruit and baking powder
• E330 Citric acid: natural acid from citrus fruit, one of the most widely used additives in food and drinks
• E331 Sodium citrates: acidity regulator used in soft drinks, processed cheese and ice cream
• E332 Potassium citrates: acidity regulator used in low-sodium foods and confectionery
• E333 Calcium citrates: firming agent and acidity regulator in jams, cheese and flour
• E334 Tartaric acid: natural acid from grapes, used in wine, baking powder and sweets
• E335 Sodium tartrates: acidity regulator used in jams and sweets
• E336 Potassium tartrates: cream of tartar, used in baking powder
• E337 Potassium sodium tartrate: stabiliser used in meat and cheese products
• E338 Phosphoric acid: acidity regulator used in cola drinks and processed cheese
• E339 Sodium phosphates: emulsifying salts used in processed cheese and meat products
• E340 Potassium phosphates: buffering agent in processed cheese and dessert mixes
• E341 Calcium phosphates: anti-caking agent and raising agent in baking powder and flour
• E343 Magnesium phosphates: anti-caking agent used in some powdered foods
• E350 Sodium malate: acidity regulator used in some processed foods
• E351 Potassium malate: acidity regulator used in fruit products
• E352 Calcium malate: acidity regulator and firming agent
• E353 Metatartaric acid: stabiliser used in wine
• E354 Calcium tartrate: acidity regulator
• E355 Adipic acid: acidity regulator used in baking powder and dessert mixes
• E356 Sodium adipate: acidity regulator
• E357 Potassium adipate: acidity regulator
• E363 Succinic acid: acidity regulator and flavouring used in dry foods and drinks
• E380 Triammonium citrate: acidity regulator used in some processed foods
• E385 Calcium disodium EDTA: preservative used in tinned shellfish and margarine

E400 to E499: Thickeners, Stabilisers and Emulsifiers

This group includes substances that give food its texture, prevent ingredients from separating, and improve consistency. Many are derived from natural sources such as seaweed (E400 to E407), plant gums (E410 to E418) and pectin (E440). E471 (mono- and diglycerides of fatty acids) is one of the most widely used additives in processed food and can be derived from either animal or plant sources. Read more about thickeners, stabilisers and emulsifiers.

• E400 Alginic acid: thickener from seaweed, used in ice cream, instant desserts and salad dressings
• E401 Sodium alginate: thickener from seaweed, used in cake icing, milkshakes and instant puddings
• E402 Potassium alginate: stabiliser from seaweed used in some dairy products
• E403 Ammonium alginate: stabiliser from seaweed
• E404 Calcium alginate: gelling agent from seaweed, used in some processed foods
• E405 Propane-1,2-diol alginate: stabiliser used in ice cream, salad dressings and cottage cheese
• E406 Agar: natural gelling agent from seaweed, used in ice cream, glazes and sweets
• E407 Carrageenan: thickener from seaweed, used in ice cream, milkshakes, ham and processed meats
• E410 Locust bean gum: natural thickener from carob seeds, used in ice cream, cream cheese and soups
• E412 Guar gum: natural thickener from guar beans, widely used in sauces, soups, ice cream and gluten-free baking
• E413 Tragacanth: natural gum used in salad dressings and cake decorations
• E414 Gum arabic: natural tree gum, used in confectionery, soft drinks and glazes
• E415 Xanthan gum: thickener produced by fermentation, widely used in sauces, dressings and gluten-free products
• E416 Karaya gum: natural tree gum used as a stabiliser in some processed foods
• E417 Tara gum: natural thickener from tara seeds
• E418 Gellan gum: thickener from bacterial fermentation, used in jellies and dairy alternatives
• E420 Sorbitol: sugar alcohol sweetener, used in sugar-free sweets and diabetic foods. Excess may cause digestive discomfort
• E421 Mannitol: sugar alcohol sweetener, used in sugar-free confectionery. Excess may cause digestive discomfort
• E422 Glycerol: humectant used in cake icing, confectionery and dried fruit. Can be from animal or plant sources
• E431 Polyoxyethylene (40) stearate: emulsifier used in some bakery products
• E432 to E436 Polysorbates: emulsifiers used in bakery products, ice cream and desserts
• E440 Pectin: natural gelling agent from fruit, used in jams, marmalade and fruit jellies
• E441 Gelatin (not suitable for vegetarians): gelling agent from animal bones and skin, used in sweets, desserts and capsules
• E442 Ammonium phosphatides: emulsifier used in chocolate and cocoa products
• E450 Diphosphates: raising agent and emulsifier used in bread, processed cheese and meat products
• E451 Triphosphates: emulsifier and stabiliser used in processed meat and cheese
• E452 Polyphosphates: stabiliser used in processed meat, cheese and frozen poultry
• E460 Cellulose: plant fibre used as anti-caking agent and bulking agent in grated cheese and bread
• E461 Methyl cellulose: thickener and stabiliser used in sauces, bakery fillings and low-fat products
• E463 Hydroxypropyl cellulose: thickener used in some processed foods
• E464 Hydroxypropylmethyl cellulose: thickener used in some bakery products and supplements
• E466 Carboxymethyl cellulose: thickener and stabiliser used in ice cream, dressings and bakery products
• E470a Sodium, potassium and calcium salts of fatty acids: emulsifiers used in baked goods and cake mixes
• E470b Magnesium salts of fatty acids: anti-caking agent used in supplements and sugar products
• E471 Mono- and diglycerides of fatty acids: one of the most common emulsifiers, found in bread, ice cream, margarine and cakes. May be animal or plant derived
• E472a to E472f Esters of mono- and diglycerides: emulsifiers used in bread, cakes, mousses and margarine
• E473 Sucrose esters of fatty acids: emulsifier used in coffee whiteners and baked goods
• E474 Sucroglycerides: emulsifier used in some baked goods
• E475 Polyglycerol esters of fatty acids: emulsifier used in cake mixes and baked goods
• E476 Polyglycerol polyricinoleate: emulsifier used in chocolate and low-fat spreads
• E477 Propylene glycol esters of fatty acids: emulsifier used in cake mixes and instant desserts
• E481 Sodium stearoyl-2-lactylate: dough strengthener used in bread and bakery products
• E482 Calcium stearoyl-2-lactylate: dough strengthener used in bread
• E483 Stearyl tartrate: flour treatment agent
• E491 to E495 Sorbitan esters: emulsifiers used in cake mixes, chocolate and confectionery

E500 to E599: Acidity Regulators and Anti-Caking Agents

These additives control the acidity of food or prevent powdered products from clumping together. Most are simple mineral salts. Sodium bicarbonate (E500) is ordinary baking soda. Silicon dioxide (E551) is widely used as an anti-caking agent in powdered foods. Read more about acidity regulators and anti-caking agents.

• E500 Sodium carbonates (inc. bicarbonate of soda): raising agent in baking, also used in custard powder and cocoa
• E501 Potassium carbonates: acidity regulator used in some cocoa and chocolate products
• E503 Ammonium carbonates: raising agent used in biscuits and flat breads
• E504 Magnesium carbonates: anti-caking agent used in table salt, icing sugar and flour
• E507 Hydrochloric acid: acidity regulator used in processing some foods
• E508 Potassium chloride: salt substitute and gelling agent used in low-sodium foods
• E509 Calcium chloride: firming agent used in tinned vegetables and cheese-making
• E511 Magnesium chloride: firming agent used in tofu and some tinned vegetables
• E512 Stannous chloride: antioxidant and colour stabiliser used in tinned asparagus
• E513 Sulphuric acid: acidity regulator used in brewing and cheese-making
• E514 Sodium sulphates: used in some food processing
• E515 Potassium sulphate: salt substitute
• E516 Calcium sulphate: firming agent and carrier, used in bread and tofu
• E517 Ammonium sulphate: dough conditioner used in bread
• E520 Aluminium sulphate: firming agent used in some crystallised fruit and pickled vegetables
• E521 Aluminium sodium sulphate: raising agent used in some cake mixes
• E522 Aluminium potassium sulphate: firming agent used in pickles and egg white products
• E523 Aluminium ammonium sulphate: stabiliser used in some processed foods
• E524 Sodium hydroxide: acidity regulator used in processing cocoa, olives and pretzel glazes
• E525 Potassium hydroxide: acidity regulator used in cocoa processing
• E526 Calcium hydroxide: firming agent used in processing some fruits and vegetables
• E527 Ammonium hydroxide: acidity regulator used in cocoa and chocolate processing
• E528 Magnesium hydroxide: acidity regulator used in some processed foods
• E529 Calcium oxide: acidity regulator used in cocoa processing
• E530 Magnesium oxide: anti-caking agent used in some cocoa and chocolate products
• E535 Sodium ferrocyanide: anti-caking agent used in table salt
• E536 Potassium ferrocyanide: anti-caking agent used in salt and wine
• E538 Calcium ferrocyanide: anti-caking agent used in salt
• E541 Sodium aluminium phosphate: raising agent used in cake mixes and self-raising flour
• E542 Edible bone phosphate (not suitable for vegetarians): anti-caking agent from ground animal bones, used in some dry foods
• E551 Silicon dioxide: anti-caking agent used in powdered foods, crisps and dried milk
• E552 Calcium silicate: anti-caking agent used in salt, supplements and icing sugar
• E553a Magnesium silicate: anti-caking agent used in sugar products and supplements
• E553b Talc: anti-caking agent used in rice, confectionery and chewing gum
• E554 Sodium aluminium silicate: anti-caking agent used in some dried milk and salt products
• E559 Kaolin: anti-caking agent used in some processed foods
• E570 Fatty acids: used as glazing agents and emulsifiers. May be animal or plant derived
• E574 Gluconic acid: acidity regulator used in some processed foods
• E575 Glucono delta-lactone: acidity regulator used in bread, cake mixes and continental sausages
• E576 Sodium gluconate: sequestrant used in some processed foods
• E577 Potassium gluconate: sequestrant used in some processed foods
• E578 Calcium gluconate: firming agent and buffer
• E579 Ferrous gluconate: colour stabiliser used in black olives

E600 to E699: Flavour Enhancers

Flavour enhancers boost the taste of food without adding a distinct flavour of their own. The most well-known is monosodium glutamate (E621), commonly associated with Chinese cooking but found in a wide range of processed foods including crisps, soups and ready meals. E627 and E631 are sometimes derived from fish. Read more about flavour enhancers.

• E620 Glutamic acid: flavour enhancer, the natural form of MSG. Found in soy sauce, cheese and tomatoes
• E621 Monosodium glutamate (MSG): the most common flavour enhancer, used in crisps, ready meals, soups and Chinese food
• E622 Monopotassium glutamate: flavour enhancer similar to MSG
• E623 Calcium glutamate: flavour enhancer similar to MSG
• E624 Monoammonium glutamate: flavour enhancer similar to MSG
• E625 Magnesium glutamate: flavour enhancer similar to MSG
• E626 Guanylic acid: flavour enhancer often used alongside MSG
• E627 Disodium guanylate: flavour enhancer used in crisps, noodles and snack foods. Sometimes derived from fish
• E628 Dipotassium guanylate: flavour enhancer used in processed foods
• E629 Calcium guanylate: flavour enhancer
• E630 Inosinic acid: flavour enhancer naturally present in meat and fish
• E631 Disodium inosinate: flavour enhancer used in crisps and instant noodles. Often derived from sardines
• E632 Dipotassium inosinate: flavour enhancer used in processed foods
• E633 Calcium inosinate: flavour enhancer
• E634 Calcium 5'-ribonucleotides: flavour enhancer used in some snack foods
• E635 Disodium 5'-ribonucleotides: flavour enhancer used in crisps, noodles and savoury snacks. May be derived from fish
• E636 Maltol: flavour enhancer that gives a caramel-like taste, found in baked goods
• E637 Ethyl maltol: stronger version of maltol, used in confectionery
• E640 Glycine: amino acid flavour modifier. Often derived from gelatin

E900 to E999: Glazing Agents, Sweeteners and Miscellaneous

This is a mixed category covering waxes and glazing agents (E901 beeswax, E903 carnauba wax, E904 shellac), flour treatment agents (E920 L-cysteine: flour treatment agent used in bread. Traditionally from feathers, though synthetic versions exist), artificial sweeteners (E950 acesulfame K, E951 aspartame, E955 sucralose) and processing gases. E901 and E904 are not suitable for vegans. Read more about miscellaneous E numbers.

• E900 Dimethylpolysiloxane: anti-foaming agent used in cooking oils and frying
• E901 Beeswax (not suitable for vegans): glazing agent used on confectionery, fruit and chocolate
• E903 Carnauba wax: plant-based glazing agent used on sweets, coffee beans and fruit
• E904 Shellac (not suitable for vegans): insect-derived glazing agent used on confectionery, fruit and chocolate
• E905 Microcrystalline wax: glazing agent used on some confectionery and fruit
• E912 Montan acid esters: glazing agent used on citrus fruit
• E914 Oxidised polyethylene wax: glazing agent used on some fruits
• E920 L-cysteine: flour treatment agent used in bread. Traditionally from feathers, though synthetic versions exist
• E927b Carbamide: used in some chewing gum
• E938 Argon: inert gas used in modified atmosphere packaging
• E939 Helium: inert gas used in modified atmosphere packaging
• E941 Nitrogen: inert gas widely used in modified atmosphere packaging and coffee cans
• E942 Nitrous oxide: propellant gas used in aerosol cream cans
• E943a Butane: propellant gas used in cooking oil sprays
• E943b Isobutane: propellant gas used in food sprays
• E944 Propane: propellant gas used in food sprays
• E948 Oxygen: used in modified atmosphere packaging
• E949 Hydrogen: used in processing some fats and oils
• E950 Acesulfame K: artificial sweetener 200x sweeter than sugar, used in soft drinks and table-top sweeteners
• E951 Aspartame: artificial sweetener used in diet drinks, yoghurts and sugar-free products. Subject to ongoing health debate
• E952 Cyclamates: artificial sweetener used in soft drinks and table-top sweeteners. Banned in the US but approved in the UK
• E953 Isomalt: sugar substitute used in sugar-free confectionery
• E954 Saccharin: oldest artificial sweetener, used in soft drinks and table-top sweeteners
• E955 Sucralose: artificial sweetener 600x sweeter than sugar, used in diet products and baked goods
• E957 Thaumatin: natural sweetener from African katemfe fruit, used in some chewing gum and yoghurts
• E959 Neohesperidine DC: flavour modifier from citrus peel, used in some drinks and confectionery
• E960 Steviol glycosides (stevia): natural sweetener from the stevia plant, used in soft drinks and table-top sweeteners
• E961 Neotame: artificial sweetener used in some processed foods
• E962 Aspartame-acesulfame salt: combined artificial sweetener used in some soft drinks
• E965 Maltitol: sugar alcohol used in sugar-free sweets and chocolate. Excess may cause digestive discomfort
• E966 Lactitol: sugar alcohol used in sugar-free confectionery. Excess may cause digestive discomfort
• E967 Xylitol: sugar alcohol used in sugar-free chewing gum, sweets and toothpaste
• E968 Erythritol: sugar alcohol used in reduced-calorie products. Better tolerated than other sugar alcohols
• E999 Quillaia extract: foaming agent from tree bark, used in some soft drinks

E1000 to E1999: Additional Chemicals

This range covers modified starches, solvents and processing aids. Modified starches (E1400 to E1451) are widely used as thickeners and stabilisers in sauces, soups and ready meals. Most are derived from maize, potato or tapioca and are generally considered safe.

• E1103 Invertase: enzyme used in confectionery to create liquid centres in chocolates
• E1105 Lysozyme (derived from eggs, not suitable for vegans): natural preservative from egg white, used mainly in cheese-making
• E1200 Polydextrose: bulking agent and sugar replacement in reduced-calorie foods
• E1201 Polyvinylpyrrolidone: clarifying agent used in drinks and sweetener tablets
• E1202 Polyvinylpolypyrrolidone: stabiliser used in some drinks processing
• E1204 Pullulan: coating and film-forming agent used in breath fresheners and supplements
• E1401 Modified starch: thickener used in sauces, soups and ready meals
• E1402 Alkaline modified starch: thickener used in sauces and processed foods
• E1403 Bleached starch: thickener used in some processed foods
• E1404 Oxidised starch: emulsifier and thickener used in batter coatings
• E1410 Monostarch phosphate: thickener used in sauces, gravies and pie fillings
• E1412 Distarch phosphate: thickener used in sauces and ready meals
• E1413 Phosphated distarch phosphate: thickener used in tinned foods and ready meals
• E1414 Acetylated distarch phosphate: thickener used in baby food, sauces and dairy desserts
• E1420 Acetylated starch: thickener used in sauces and pie fillings
• E1422 Acetylated distarch adipate: thickener used in frozen foods, sauces and baby food
• E1440 Hydroxypropyl starch: emulsifier and thickener used in sauces and dressings
• E1442 Hydroxypropyl distarch phosphate: thickener used in ready meals, sauces and yoghurts
• E1450 Starch sodium octenyl succinate: emulsifier used in flavourings and beverage whiteners
• E1451 Acetylated oxidised starch: thickener and emulsifier used in some processed foods
• E1505 Triethyl citrate: foam stabiliser used in dried egg white
• E1510 Ethanol: solvent and carrier used in flavourings
• E1518 Glyceryl triacetate: humectant and solvent used in chewing gum and flavourings
• E1520 Propylene glycol: solvent and humectant used in flavourings, cake mixes and soft drinks

This list covers the most commonly encountered E numbers in UK food. The full official list is maintained by the Food Standards Agency and is updated periodically as new additives are approved or existing ones are reviewed. If you want to know whether a specific E number is suitable for vegetarians or vegans, see our guide to E numbers not suitable for vegetarians.