List food additives

See also: Coding

The food additives are defined by a decree of the European Union, of September 18th, 1989: " One understands by food additive any substance usually not consumed like food in oneself and usually not used like characteristic ingredient in the food, having or not a food value, and whose intentional addition to the foodstuffs, with a technological aim at the stage of their manufacture, transformation, preparation, treatment, conditioning, transport or storage, causes, or can reasonably be estimated to have for effect, which it becomes itself or which its derivatives become, directly or indirectly, a component of the food products alimentaires"

The food additive are products added to the basic food products with an aim of improving of it the conservation, the color, the taste, the aspect… When a food additive is authorized at the European level, that Ci profits from a code of the type Exxx . The additives are classified according to their categories.

Table of the food dyes

The Colorant S artificially add color to food, to return them theoretically more appétissants.

One indicates by the term of dye any coloured substance used to change the color of a support (textile, paper, food…). A dye is called “dyeing” if it is soluble in the medium which it colors or “pigment” if it is insoluble. Its origin can be natural (organics or mineral) or of synthesis. Only them dyes of the “food” type are indexed here.

(1): D.J.A. (mg/kg m.c) = permissible amount day laborer in milligram per kilogram of body mass
(2): Natural pigments of Apricot, Carrot, Lobster, fish, etc
(3): Natural pigments of Fleur S, Sheet S, Fruit S.

Preserving S

The preservatives are substances of which the direct effect delays or prevents undesirable microbiological modifications in the foodstuffs, in particular their deterioration.

Antioxydant S

The antioxydants are molecules which help to protect food against the reactions from oxidation which accelerate ageing. They can be deteriorations due to oxygen in air, the light, the metal traces or certain enzymes. Their absence of degrading effect of the Omega-3 for the moment is discussed.

One finds antioxydants mainly in the fruit and vegetables, but one also finds some in the and the wine. They are classified in 3 categories: the vitamins (E, C and ß-carotene), the trace elements (Selenium, Copper, Manganese and Zinc), and of many other microphone-nutrients of vegetable origin like, for example, polyphenols.

Other additives

Lecithins

Lactates

Citrates

Tartrates

Orthophosphates

Malates

Adipates

Alginates

These products are used like gelling and thickening.

Gums

These products are used like gelling and thickening.

Diphosphates

Triphosphates

Cellulose derivatives

Derived from food fatty-acids

Carbonates

Chlorides

Sulfates

Hydroxides

Ferrocyanides

Phosphates

Silicates

Stearates

Gluconates

Suction pipes of taste

The suction pipes of taste are organic substances which, without having a pronounced clean savor, have nevertheless the property to reinforce the taste and/or the odor of a foodstuff. Often, they mislead the consumer on the quality of the product.

Glutamates

Guanylates

Inosinates

Others

Waxes and hydrocarbons

Chewing gums

Ices

Propellent gases, inertor, conditioner or tracer

Sweetening substance S

They bring a sweetened taste. Their use is justified for the diabetics or the obese ones. The children can tolerate some only a little. They are chemical compounds not belonging to the group of the carbohydrates and which present a capacity edulcorating notably higher than that of the saccharose, but which, compared to their capacity edulcorating, do not have any food value or that a very low food value.

See too

Food additive
Numbers E (synthetic list)

External bonds

Payment (EC) No 884/2007 of the Commission of July 26th, 2007 relative to emergency measures suspending the use of the Red food dye 2G (E 128)
Food additive: A site documented well
List of the food additives. Possibility of commenting on the additives.
More information on the numbers E
Nutrition - site information of the nutrition and dietetic

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