E-numbers and food additives

What an additive does, what it is usually made from, and where an allergen or something you avoid can hide. Search by number (E150d), by name, or by what you avoid.

Colours E100–E199

Added to give or restore colour.

Preservatives E200–E299

Stop bacteria, yeast and mould spoiling food.

Antioxidants E300–E399

Stop fats going rancid and food going brown.

Acids and acidity regulators E260–E599

Add sourness and control acidity.

Thickeners, gelling agents and gums E400–E499

Thicken, gel or stabilise food.

Emulsifiers E322, E400–E499

Keep oil and water mixed.

Raising agents E450–E550

Make baked goods rise.

Anti-caking agents E341–E599

Keep powders flowing.

Firming agents E500–E599

Keep fruit, vegetables and tofu firm.

Flavour enhancers E600–E699

Boost flavour (umami).

Sweeteners E420, E900–E999

Replace or boost sugar.

Glazing agents and waxes E900–E999

Give a shiny coating.

Humectants E422

Keep food moist.

Gases and propellants E290, E900–E999

Packaging gases and propellants.

Flour treatment agents E920–E921

Improve dough and bread.

Anti-foaming agents E900

Stop foam during cooking and processing.

Enzymes E1100–E1105

Speed up changes in food during processing.

Modified starches E1400–E1452

Starches changed to thicken or stabilise better.

Bulking agents E1200

Add volume without adding many calories.

Stabilisers and clarifiers E1200–E1299

Keep food stable or clear drinks.

Other additives E1500–E1599

Solvents, carriers and other processing aids.

A badge with a question mark means it can be made from that, depending on the maker. A solid red badge means it usually or always is. General information, not medical advice: sources differ between manufacturers, so check the label or ask the maker.