Post by Gaz on Oct 26, 2014 18:53:42 GMT 10
For those of you with food intolerance:
Complete lists of additives
All food additives are listed below by code number and by name
There are about 350 permitted food additives in Australia/New Zealand.
About 50 are likely to cause adverse reactions. They are marked in bold with “AVOID”
Other Additives marked CAUTION, if need to use at all, use with caution.
Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.
For countries other than Australia and New Zealand, see USA where different numbers and names are used; and artificial colours around the world
Last update April 2011 - Issue 111 and 119 of Australian and New Zealand Food Standard 1.3.1 (downloaded 12/4/2011)
Food additives by code number
Colours
100 Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
101 Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)
102 Tartrazine, yellow #5 artificial AVOID
103 Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
104 Quinoline yellow artificial AVOID
110 Sunset yellow artificial AVOID
120 Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)
122 Azorubine, carmoisine artificial AVOID
123 Amaranth artificial AVOID
124 Ponceau 4R, brilliant scarlet artificial AVOID
127 Erythrosine artificial AVOID
129 Allura red AC artificial AVOID
132 Indigotine, indigo carmine artificial AVOID
133 Brilliant blue FCF artificial AVOID
140 Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
141 Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
142 Food green S, acid brilliant green artificial AVOID
143 Fast green FCF artificial AVOID
150a Caramel I - plain
150b Caramel II – caustic sulphite process
150c Caramel III – ammonia process
150d Caramel IV – ammonia sulphite process
151 Brilliant black BN artificial AVOID
153 Carbon black, vegetable carbon
155 Brown HT, chocolate brown artificial AVOID
160a Beta-carotene (failsafe)
160b Annatto extracts, bixin, norbixin AVOID
160c Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160d Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160e beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160f E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161a Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161b Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161c Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161d Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161e Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161f Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
162 Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
163 Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
164 Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)
170 Calcium carbonate, mineral colour and calcium supplement (failsafe)
171 Titanium dioxide, mineral colour, white (failsafe)
172 Iron oxide, red, black, yellow mineral colours (failsafe)
173 Aluminium, mineral colour
174 Silver, mineral colour
175 Gold, mineral colour
181 Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
Preservatives - sorbates
200 Sorbic acid AVOID
201 Sodium sorbate AVOID
202 Potassium sorbate AVOID
203 Calcium sorbate AVOID
Preservatives - benzoates
210 Benzoic acid AVOID
211 Sodium benzoate AVOID
212 Potassium benzoate AVOID
213 Calcium benzoate AVOID
Sorbates and benzoates have been associated with the full range of food intolerance reactions.
216 Propylparaben (propyl p-hydroxybenzoate)
218 Methylparaben (methyl p-hydroxybenzoate)
Preservatives 216 and 218 are only permitted in food colours in Australia.
Preservatives - sulphites (aka sulfites)
220 Sulphur dioxide AVOID
221 Sodium sulphite (sulfite) AVOID
222 Sodium bisulphite (bisulfite) AVOID
223 Sodium metabisulphite (metabisulfite) AVOID
224 Potassium metabisulphite (metabisulfite) AVOID
225 Potassium sulphite (sulfite) AVOID
228 Potassium bisulphite (bisulfite) AVOID
Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites.
234 Nisin (antibiotic)
235 Pimaricin (natamycin) (antibiotic)
242 Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)
243 Ethyl lauroyl arginate (new food preservative approved in many foods 2010) www.sciencedirect.com/science/article/pii/S0278691503002710
Preservatives - nitrates and nitrites (also colour fixatives)
249 Potassium nitrite AVOID
250 Sodium nitrite AVOID
251 Sodium nitrate AVOID
252 Potassium nitrate AVOID
Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe.
Food acids
260 Acetic acid
261 Potassium acetate
262 Sodium diacetate
262 Sodium acetate
263 Sodium acetate
264 Ammonium acetate
270 Lactic acid
Preservatives - propionates
280 Propionic acid AVOID
281 Sodium propionate AVOID
282 Calcium propionate AVOID
283 Potassium propionate AVOID
Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia.
290 Carbon dioxide (propellant)
296 Malic acid (food acid)
297 Fumaric acid (food acid)
Antioxidants
300 Ascorbic acid (vitamin C)
301 Sodium ascorbate
302 Calcium ascorbate
303 Potassium ascorbate
304 Ascorbyl palmitate
306 Mixed tocopherols (vitamin E)
307 dl-a-Tocopherol
308 synthetic g-Tocopherol
309 synthetic d-Tocopherol
310 Propyl gallate AVOID
311 Octyl gallate AVOID
312 Dodecyl gallate AVOID
315 Erythorbic acid
316 Sodium erythorbate
319 tert-Butylhydroquinone, tBHQ AVOID
320 Butylated hydroxyanisole, BHA AVOID
321 Butylated hydroxytoluene, BHT AVOID
322 Lecithin (also an emulsifier)
Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives.
More food acids
325 Sodium lactate
326 Potassium lactate
327 Calcium lactate
328 Ammonium lactate
329 Magnesium lactate
330 Citric acid
331 Sodium dihydrogen citrate
331 Sodium citrates
332 Potassium citrates
333 Calcium citrate
334 Tartaric acid
335 Sodium tartrate
336 Potassium tartrate
336 Potassium acid tartrate
337 Potassium sodium tartrate
338 Phosphoric acid
Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.
Mineral salts
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
342 Ammonium phosphates
343 Magnesium phosphates
More food acids
349 Ammonium malate
350 Sodium malates
351 Potassium malates
352 Calcium malates
353 Metatartaric acid
354 Calcium tartrate
355 Adipic acid
357 Potassium adipate (salt-reduced and low-salt foods only)
365 Sodium fumarate
366 Potassium fumarate
367 Calcium fumarate
368 Ammonium fumarate
375 Nicotinic acid, niacin (B vitamin)
380 Ammonium citrates
381 Ferric ammonium citrate
385 Calcium disodium EDTA
Vegetables gums and thickeners
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
406 Agar agar, isinglass
407 Carrageenan
Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children.
407a Processed eucheuma seaweed
409 Arabinogalactan (larch gum)
410 Locust bean gum (carob)
412 Guar gum
413 Tragacanth gum
414 Acacia (gum Arabic)
415 Xanthan gum
416 Karaya gum
417 Tara gum
418 Gellan gum
Humectants
420 Sorbitol
421 Mannitol
422 Glycerin (glycerol)
Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people.
Emulsifiers
431 Polyoxyethylene (40) stearate
433 Polyoxyethylene (20) sorbitan monooleate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate433
440 Pectins (also a vegetable gum)
442 Ammonium salts of phosphatidic acid
444 Sucrose acetate isobutyrate
More mineral salts
450 Pyrophosphates
451 Triphosphates
452 Polyphosphates
Thickeners, vegetable gums
460 Cellulose microcrystalline and powdered (anti-caking agent)
461 Methylcellulose
463 Hydroxypropyl cellulose
464 Hydroxypropyl methylcellulose
465 Methyl ethyl cellulose
466 Sodium carboxymethylcellulose
Emulsifiers
470 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
471 Mono- and di-glycerides of fatty acids
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
472d Tartaric and fatty acid esters of glycerol
472e Diacetyltartaric and fatty acid esters of glycerol
472f Tartaric, acetic and fatty acid esters of glycerol (mixed)
473 Sucrose esters of fatty acids
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
477 Propylene glycol esters of fatty acids
480 Dioctyl sodium sulphosuccinate
481 Sodium stearoyl (or oleyl) lactylate
482 Calcium stearoyl (or oleyl) lactylate
491 Sorbitan monostearate
492 Sorbitan tristearate
Mineral salts
500 Sodium carbonates
501 Potassium carbonates
503 Ammonium carbonates
504 Magnesium carbonates (anti-caking agent, mineral salt)
507 Hydrochloric acid (acidity regulator)
508 Potassium chloride
509 Calcium chloride
510 Ammonium chloride
511 Magnesium chloride
512 Stannous chloride (colour retention agent)
514 Sodium sulphates (mineral salt)
515 Potassium sulphate (mineral salt)
516 Calcium sulphate (flour treatment agent, mineral salt)
518 Magnesium sulphate (mineral salt)
519 Cupric sulphate (mineral salt)
526 Calcium hydroxide (mineral salt)
529 Calcium oxide (mineral salt)
530 Magnesium oxide
535 Sodium ferrocyanide (anti-caking agent)
536 Potassium ferrocyanide (anti-caking agent)
541 Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
542 Bone phosphate (anti-caking agent)
551 Silicon dioxide (anti-caking agent)
552 Calcium silicate (anti-caking agent)
553 Magnesium silicates (Talc) (anti-caking agent)
554 Sodium aluminosilicate (anti-caking agent)
555 Potassium aluminosilicate (anti-caking agent)
556 Calcium aluminium silicate (anti-caking agent)
558 Bentonite (anti-caking agent)
559 Aluminium silicate (Kaolin) (anti-caking agent)
560 Potassium silicate
570 Stearic acid (anti-caking agent)
575 Glucono d-lactone (acidity regulator)
577 Potassium gluconate (stabiliser)
578 Calcium gluconate (acidity regulator)
579 Ferrous gluconate (colour retention agent)
Flavour enhancers
620 L-Glutamic acid AVOID
621 Monosodium L-glutamate (MSG) AVOID
622 Monopotassium L-glutamate AVOID
623 Calcium di-L-glutamate AVOID
624 Monoammonium L-glutamate AVOID
625 Magnesium di-L-glutamate AVOID
627 Disodium guanylate AVOID
631 Disodium inosinate AVOID
635 Disodium 5'-ribonucleotides AVOID
The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label.
636 Maltol
637 Ethyl maltol
640 Glycine
641 L-Leucine
Miscellaneous additives
900 Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)
901 Beeswax, white and yellow (glazing agent)
903 Carnauba wax (glazing agent)
904 Shellac, bleached (glazing agent)
905a Mineral oil, white (glazing agent)
905b Petrolatum (glazing agent)
914 Oxidised polyethylene (Humectant)
920 L-Cysteine monohydrochloride (flour treatment agent)
925 Chlorine (reclassified as a Processing aid, flour treatment agent)
926 Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
928 Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)
941 Nitrogen (propellant)
942 Nitrous oxide (propellant)
943a Butane (for pressurised food containers only)
943b Propane (for pressurised food containers only)
944 Propane (for pressurised food containers only)
946 Octafluorocyclobutane (for pressurised food containers only)
Artificial sweeteners
950 Acesulphame potassium (artificial sweetening substance)
951 Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended.
952 Cyclamates (artificial sweetening substance)
953 Isomalt (humectant)
954 Saccharin (artificial sweetening substance)
955 Sucralose (artificial sweetening substance)
956 Alitame (artificial sweetening substance)
957 Thaumatin (flavour enhancer, sweetening substance)
960 Steviol glycosides (sweetening substance)
961 Neotame AVOID
962 Aspartame-acesulphame salt AVOID
965 Maltitol and maltitol syrup (humectant, stabiliser)
966 Lactitol (humectant)
967 Xylitol (humectant, stabiliser)
968 Erythritol
1001 Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)
1100 Amylases (reclassified as a Processing aid, flour treatment agent)
1101 Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)
Thickeners, vegetable gums
1400 Dextrin roasted starch
1401 Acid treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidised starch
1405 Enzyme-treated starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate esterified with acetic anhydride
1421 Starch acetate esterified with vinyl acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenylsuccinate
1505 Triethyl citrate
1518 Triacetin (humectant)
1520 Propylene glycol (humectant)
1521 Polyethylene glycol 8000 (antifoaming agent)
Food additives by name
Avoid additives marked AVOID in RED bold. Caution with others in red.
Code Number Name
414
Acacia (gum Arabic)
950
Acesulphame potassium (artificial sweetening substance)
260
Acetic acid
472a
Acetic and fatty acid esters of glycerol
1422
Acetylated distarch adipate
1414
Acetylated distarch phosphate
1401
Acid treated starch
355
Adipic acid
406
Agar agar, isinglass
400
Alginic acid
956
Alitame (artificial sweetening substance)
1402
Alkaline treated starch
103
Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
129
Allura red AC artificial AVOID
559
Aluminium silicate (Kaolin) (anti-caking agent)
470
Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
173
Aluminium, mineral colour
123
Amaranth artificial AVOID
264
Ammonium acetate
403
Ammonium alginate
503
Ammonium carbonates
510
Ammonium chloride
380
Ammonium citrates
368
Ammonium fumarate
328
Ammonium lactate
349
Ammonium malate
342
Ammonium phosphates
442
Ammonium salts of phosphatidic acid
1100
Amylases (reclassified as a Processing aid, flour treatment agent)
160b
Annatto extracts, bixin, norbixin AVOID
163
Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
409
Arabinogalactan (larch gum)
300
Ascorbic acid (vitamin C)
304
Ascorbyl palmitate
951
Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
962
Aspartame-acesulphame salt AVOID
122
Azorubine, carmoisine artificial AVOID
901
Beeswax, white and yellow (glazing agent)
162
Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
558
Bentonite (anti-caking agent)
210
Benzoic acid AVOID
928
Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)
160e
beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160a
Beta-carotene (failsafe)
1403
Bleached starch
542
Bone phosphate (anti-caking agent)
151
Brilliant black BN artificial AVOID
133
Brilliant blue FCF artificial AVOID
155
Brown HT, chocolate brown artificial AVOID
943a
Butane (for pressurised food containers only)
320
Butylated hydroxyanisole, BHA AVOID
321
Butylated hydroxytoluene, BHT AVOID
404
Calcium alginate
556
Calcium aluminium silicate (anti-caking agent)
302
Calcium ascorbate
213
Calcium benzoate AVOID
170
Calcium carbonate, mineral colour and calcium supplement (failsafe)
509
Calcium chloride
333
Calcium citrate
623
Calcium di-L-glutamate AVOID
385
Calcium disodium EDTA
367
Calcium fumarate
578
Calcium gluconate (acidity regulator)
526
Calcium hydroxide (mineral salt)
327
Calcium lactate
352
Calcium malates
529
Calcium oxide (mineral salt)
341
Calcium phosphates
282
Calcium propionate AVOID
552
Calcium silicate (anti-caking agent)
203
Calcium sorbate AVOID
482
Calcium stearoyl (or oleyl) lactylate
516
Calcium sulphate (flour treatment agent, mineral salt)
354
Calcium tartrate
150a
Caramel I - plain
150b
Caramel II – caustic sulphite process
150c
Caramel III – ammonia process
150d
Caramel IV – ammonia sulphite process
153
Carbon black, vegetable carbon
290
Carbon dioxide (propellant)
903
Carnauba wax (glazing agent)
407
Carrageenan
460
Cellulose microcrystalline and powdered (anti-caking agent)
925
Chlorine (reclassified as a Processing aid, flour treatment agent)
926
Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
140
Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
141
Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1001
Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)
330
Citric acid
472c
Citric and fatty acid esters of glycerol
120
Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)
519
Cupric sulphate (mineral salt)
952
Cyclamates (artificial sweetening substance)
1400
Dextrin roasted starch
472e
Diacetyltartaric and fatty acid esters of glycerol
242
Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)
480
Dioctyl sodium sulphosuccinate
635
Disodium 5'-ribonucleotides AVOID
627
Disodium guanylate AVOID
631
Disodium inosinate AVOID
1412
Distarch phosphate
307
dl-a-Tocopherol
312
Dodecyl gallate AVOID
160f
E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1405
Enzyme-treated starches
315
Erythorbic acid
968
Erythritol
127
Erythrosine artificial AVOID
243
Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION)
637
Ethyl maltol
143
Fast green FCF artificial AVOID
381
Ferric ammonium citrate
579
Ferrous gluconate (colour retention agent)
161a
Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
142
Food green S, acid brilliant green artificial AVOID
297
Fumaric acid (food acid)
418
Gellan gum
575
Glucono d-lactone (acidity regulator)
422
Glycerin (glycerol)
640
Glycine
175
Gold, mineral colour
412
Guar gum
507
Hydrochloric acid (acidity regulator)
463
Hydroxypropyl cellulose
1442
Hydroxypropyl distarch phosphate
464
Hydroxypropyl methylcellulose
1440
Hydroxypropyl starch
132
Indigotine, indigo carmine artificial AVOID
172
Iron oxide, red, black, yellow mineral colours (failsafe)
953
Isomalt (humectant)
416
Karaya gum
161c
Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
270
Lactic acid
472b
Lactic and fatty acid esters of glycerol
966
Lactitol (humectant)
920
L-Cysteine monohydrochloride (flour treatment agent)
322
Lecithin (also an emulsifier)
620
L-Glutamic acid AVOID
641
L-Leucine
410
Locust bean gum (carob)
161b
Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160d
Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
504
Magnesium carbonates (anti-caking agent, mineral salt)
511
Magnesium chloride
625
Magnesium di-L-glutamate AVOID
329
Magnesium lactate
530
Magnesium oxide
343
Magnesium phosphates
553
Magnesium silicates (Talc) (anti-caking agent)
518
Magnesium sulphate (mineral salt)
296
Malic acid (food acid)
965
Maltitol and maltitol syrup (humectant, stabiliser)
636
Maltol
421
Mannitol
353
Metatartaric acid
465
Methyl ethyl cellulose
461
Methylcellulose
218
Methylparaben (methyl p-hydroxybenzoate)
905a
Mineral oil, white (glazing agent)
306
Mixed tocopherols (vitamin E)
471
Mono- and di-glycerides of fatty acids
624
Monoammonium L-glutamate AVOID
622
Monopotassium L-glutamate AVOID
621
Monosodium L-glutamate (MSG) AVOID
1410
Monostarch phosphate
961
Neotame AVOID
375
Nicotinic acid, niacin (B vitamin)
234
Nisin (antibiotic)
941
Nitrogen (propellant)
942
Nitrous oxide (propellant)
946
Octafluorocyclobutane (for pressurised food containers only)
311
Octyl gallate AVOID
914
Oxidised polyethylene (Humectant)
1404
Oxidised starch
160c
Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
440
Pectins (also a vegetable gum)
905b
Petrolatum (glazing agent)
1413
Phosphated distarch phosphate
338
Phosphoric acid
235
Pimaricin (natamycin) (antibiotic)
900
Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)
1521
Polyethylene glycol 8000 (antifoaming agent)
475
Polyglycerol esters of fatty acids
476
Polyglycerol esters of interesterified ricinoleic acid
433
Polyoxyethylene (20) sorbitan monooleate
435
Polyoxyethylene (20) sorbitan monostearate
436
Polyoxyethylene (20) sorbitan tristearate433
431
Polyoxyethylene (40) stearate
452
Polyphosphates
124
Ponceau 4R, brilliant scarlet artificial AVOID
261
Potassium acetate
336
Potassium acid tartrate
357
Potassium adipate (salt-reduced and low-salt foods only)
402
Potassium alginate
555
Potassium aluminosilicate (anti-caking agent)
303
Potassium ascorbate
212
Potassium benzoate AVOID
228
Potassium bisulphite (bisulfite) AVOID
501
Potassium carbonates
508
Potassium chloride
332
Potassium citrates
536
Potassium ferrocyanide (anti-caking agent)
366
Potassium fumarate
577
Potassium gluconate (stabiliser)
326
Potassium lactate
351
Potassium malates
224
Potassium metabisulphite (metabisulfite) AVOID
252
Potassium nitrate AVOID
249
Potassium nitrite AVOID
340
Potassium phosphates
283
Potassium propionate AVOID
560
Potassium silicate
337
Potassium sodium tartrate
202
Potassium sorbate AVOID
515
Potassium sulphate (mineral salt)
225
Potassium sulphite (sulfite) AVOID
336
Potassium tartrate
407a
Processed eucheuma seaweed
943b
Propane (for pressurised food containers only)
944
Propane (for pressurised food containers only)
280
Propionic acid AVOID
310
Propyl gallate AVOID
1520
Propylene glycol (humectant)
405
Propylene glycol alginate
477
Propylene glycol esters of fatty acids
216
Propylparaben (propyl p-hydroxybenzoate)
1101
Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)
450
Pyrophosphates
104
Quinoline yellow artificial AVOID
161f
Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
101
Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)
161d
Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
954
Saccharin (artificial sweetening substance)
164
Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)
904
Shellac, bleached (glazing agent)
551
Silicon dioxide (anti-caking agent)
174
Silver, mineral colour
262
Sodium acetate
263
Sodium acetate
401
Sodium alginate
541
Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
554
Sodium aluminosilicate (anti-caking agent)
301
Sodium ascorbate
211
Sodium benzoate AVOID
222
Sodium bisulphite (bisulfite) AVOID
500
Sodium carbonates
466
Sodium carboxymethylcellulose
331
Sodium citrates
262
Sodium diacetate
331
Sodium dihydrogen citrate
316
Sodium erythorbate
535
Sodium ferrocyanide (anti-caking agent)
365
Sodium fumarate
325
Sodium lactate
350
Sodium malates
223
Sodium metabisulphite (metabisulfite) AVOID
251
Sodium nitrate AVOID
250
Sodium nitrite AVOID
339
Sodium phosphates
281
Sodium propionate AVOID
201
Sodium sorbate AVOID
481
Sodium stearoyl (or oleyl) lactylate
514
Sodium sulphates (mineral salt)
221
Sodium sulphite (sulfite) AVOID
335
Sodium tartrate
200
Sorbic acid AVOID
491
Sorbitan monostearate
492
Sorbitan tristearate
420
Sorbitol
512
Stannous chloride (colour retention agent)
1420
Starch acetate esterified with acetic anhydride
1421
Starch acetate esterified with vinyl acetate
1450
Starch sodium octenylsuccinate
570
Stearic acid (anti-caking agent)
960
Steviol glycosides (sweetening substance)
955
Sucralose (artificial sweetening substance)
444
Sucrose acetate isobutyrate
473
Sucrose esters of fatty acids
220
Sulphur dioxide AVOID
110
Sunset yellow artificial AVOID
309
synthetic d-Tocopherol
308
synthetic g-Tocopherol
181
Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
417
Tara gum
334
Tartaric acid
472d
Tartaric and fatty acid esters of glycerol
472f
Tartaric, acetic and fatty acid esters of glycerol (mixed)
102
Tartrazine, yellow #5 artificial AVOID
319
tert-Butylhydroquinone, tBHQ AVOID
957
Thaumatin (flavour enhancer, sweetening substance)
171
Titanium dioxide, mineral colour, white (failsafe)
413
Tragacanth gum
1518
Triacetin (humectant)
1505
Triethyl citrate
451
Triphosphates
100
Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161e
Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
415
Xanthan gum
967
Xylitol (humectant, stabiliser)
Complete lists of additives
All food additives are listed below by code number and by name
There are about 350 permitted food additives in Australia/New Zealand.
About 50 are likely to cause adverse reactions. They are marked in bold with “AVOID”
Other Additives marked CAUTION, if need to use at all, use with caution.
Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.
For countries other than Australia and New Zealand, see USA where different numbers and names are used; and artificial colours around the world
Last update April 2011 - Issue 111 and 119 of Australian and New Zealand Food Standard 1.3.1 (downloaded 12/4/2011)
Food additives by code number
Colours
100 Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
101 Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)
102 Tartrazine, yellow #5 artificial AVOID
103 Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
104 Quinoline yellow artificial AVOID
110 Sunset yellow artificial AVOID
120 Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)
122 Azorubine, carmoisine artificial AVOID
123 Amaranth artificial AVOID
124 Ponceau 4R, brilliant scarlet artificial AVOID
127 Erythrosine artificial AVOID
129 Allura red AC artificial AVOID
132 Indigotine, indigo carmine artificial AVOID
133 Brilliant blue FCF artificial AVOID
140 Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
141 Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
142 Food green S, acid brilliant green artificial AVOID
143 Fast green FCF artificial AVOID
150a Caramel I - plain
150b Caramel II – caustic sulphite process
150c Caramel III – ammonia process
150d Caramel IV – ammonia sulphite process
151 Brilliant black BN artificial AVOID
153 Carbon black, vegetable carbon
155 Brown HT, chocolate brown artificial AVOID
160a Beta-carotene (failsafe)
160b Annatto extracts, bixin, norbixin AVOID
160c Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160d Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160e beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160f E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161a Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161b Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161c Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161d Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161e Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161f Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
162 Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
163 Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
164 Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)
170 Calcium carbonate, mineral colour and calcium supplement (failsafe)
171 Titanium dioxide, mineral colour, white (failsafe)
172 Iron oxide, red, black, yellow mineral colours (failsafe)
173 Aluminium, mineral colour
174 Silver, mineral colour
175 Gold, mineral colour
181 Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
Preservatives - sorbates
200 Sorbic acid AVOID
201 Sodium sorbate AVOID
202 Potassium sorbate AVOID
203 Calcium sorbate AVOID
Preservatives - benzoates
210 Benzoic acid AVOID
211 Sodium benzoate AVOID
212 Potassium benzoate AVOID
213 Calcium benzoate AVOID
Sorbates and benzoates have been associated with the full range of food intolerance reactions.
216 Propylparaben (propyl p-hydroxybenzoate)
218 Methylparaben (methyl p-hydroxybenzoate)
Preservatives 216 and 218 are only permitted in food colours in Australia.
Preservatives - sulphites (aka sulfites)
220 Sulphur dioxide AVOID
221 Sodium sulphite (sulfite) AVOID
222 Sodium bisulphite (bisulfite) AVOID
223 Sodium metabisulphite (metabisulfite) AVOID
224 Potassium metabisulphite (metabisulfite) AVOID
225 Potassium sulphite (sulfite) AVOID
228 Potassium bisulphite (bisulfite) AVOID
Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites.
234 Nisin (antibiotic)
235 Pimaricin (natamycin) (antibiotic)
242 Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)
243 Ethyl lauroyl arginate (new food preservative approved in many foods 2010) www.sciencedirect.com/science/article/pii/S0278691503002710
Preservatives - nitrates and nitrites (also colour fixatives)
249 Potassium nitrite AVOID
250 Sodium nitrite AVOID
251 Sodium nitrate AVOID
252 Potassium nitrate AVOID
Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe.
Food acids
260 Acetic acid
261 Potassium acetate
262 Sodium diacetate
262 Sodium acetate
263 Sodium acetate
264 Ammonium acetate
270 Lactic acid
Preservatives - propionates
280 Propionic acid AVOID
281 Sodium propionate AVOID
282 Calcium propionate AVOID
283 Potassium propionate AVOID
Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia.
290 Carbon dioxide (propellant)
296 Malic acid (food acid)
297 Fumaric acid (food acid)
Antioxidants
300 Ascorbic acid (vitamin C)
301 Sodium ascorbate
302 Calcium ascorbate
303 Potassium ascorbate
304 Ascorbyl palmitate
306 Mixed tocopherols (vitamin E)
307 dl-a-Tocopherol
308 synthetic g-Tocopherol
309 synthetic d-Tocopherol
310 Propyl gallate AVOID
311 Octyl gallate AVOID
312 Dodecyl gallate AVOID
315 Erythorbic acid
316 Sodium erythorbate
319 tert-Butylhydroquinone, tBHQ AVOID
320 Butylated hydroxyanisole, BHA AVOID
321 Butylated hydroxytoluene, BHT AVOID
322 Lecithin (also an emulsifier)
Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives.
More food acids
325 Sodium lactate
326 Potassium lactate
327 Calcium lactate
328 Ammonium lactate
329 Magnesium lactate
330 Citric acid
331 Sodium dihydrogen citrate
331 Sodium citrates
332 Potassium citrates
333 Calcium citrate
334 Tartaric acid
335 Sodium tartrate
336 Potassium tartrate
336 Potassium acid tartrate
337 Potassium sodium tartrate
338 Phosphoric acid
Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.
Mineral salts
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
342 Ammonium phosphates
343 Magnesium phosphates
More food acids
349 Ammonium malate
350 Sodium malates
351 Potassium malates
352 Calcium malates
353 Metatartaric acid
354 Calcium tartrate
355 Adipic acid
357 Potassium adipate (salt-reduced and low-salt foods only)
365 Sodium fumarate
366 Potassium fumarate
367 Calcium fumarate
368 Ammonium fumarate
375 Nicotinic acid, niacin (B vitamin)
380 Ammonium citrates
381 Ferric ammonium citrate
385 Calcium disodium EDTA
Vegetables gums and thickeners
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
406 Agar agar, isinglass
407 Carrageenan
Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children.
407a Processed eucheuma seaweed
409 Arabinogalactan (larch gum)
410 Locust bean gum (carob)
412 Guar gum
413 Tragacanth gum
414 Acacia (gum Arabic)
415 Xanthan gum
416 Karaya gum
417 Tara gum
418 Gellan gum
Humectants
420 Sorbitol
421 Mannitol
422 Glycerin (glycerol)
Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people.
Emulsifiers
431 Polyoxyethylene (40) stearate
433 Polyoxyethylene (20) sorbitan monooleate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate433
440 Pectins (also a vegetable gum)
442 Ammonium salts of phosphatidic acid
444 Sucrose acetate isobutyrate
More mineral salts
450 Pyrophosphates
451 Triphosphates
452 Polyphosphates
Thickeners, vegetable gums
460 Cellulose microcrystalline and powdered (anti-caking agent)
461 Methylcellulose
463 Hydroxypropyl cellulose
464 Hydroxypropyl methylcellulose
465 Methyl ethyl cellulose
466 Sodium carboxymethylcellulose
Emulsifiers
470 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
471 Mono- and di-glycerides of fatty acids
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
472d Tartaric and fatty acid esters of glycerol
472e Diacetyltartaric and fatty acid esters of glycerol
472f Tartaric, acetic and fatty acid esters of glycerol (mixed)
473 Sucrose esters of fatty acids
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
477 Propylene glycol esters of fatty acids
480 Dioctyl sodium sulphosuccinate
481 Sodium stearoyl (or oleyl) lactylate
482 Calcium stearoyl (or oleyl) lactylate
491 Sorbitan monostearate
492 Sorbitan tristearate
Mineral salts
500 Sodium carbonates
501 Potassium carbonates
503 Ammonium carbonates
504 Magnesium carbonates (anti-caking agent, mineral salt)
507 Hydrochloric acid (acidity regulator)
508 Potassium chloride
509 Calcium chloride
510 Ammonium chloride
511 Magnesium chloride
512 Stannous chloride (colour retention agent)
514 Sodium sulphates (mineral salt)
515 Potassium sulphate (mineral salt)
516 Calcium sulphate (flour treatment agent, mineral salt)
518 Magnesium sulphate (mineral salt)
519 Cupric sulphate (mineral salt)
526 Calcium hydroxide (mineral salt)
529 Calcium oxide (mineral salt)
530 Magnesium oxide
535 Sodium ferrocyanide (anti-caking agent)
536 Potassium ferrocyanide (anti-caking agent)
541 Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
542 Bone phosphate (anti-caking agent)
551 Silicon dioxide (anti-caking agent)
552 Calcium silicate (anti-caking agent)
553 Magnesium silicates (Talc) (anti-caking agent)
554 Sodium aluminosilicate (anti-caking agent)
555 Potassium aluminosilicate (anti-caking agent)
556 Calcium aluminium silicate (anti-caking agent)
558 Bentonite (anti-caking agent)
559 Aluminium silicate (Kaolin) (anti-caking agent)
560 Potassium silicate
570 Stearic acid (anti-caking agent)
575 Glucono d-lactone (acidity regulator)
577 Potassium gluconate (stabiliser)
578 Calcium gluconate (acidity regulator)
579 Ferrous gluconate (colour retention agent)
Flavour enhancers
620 L-Glutamic acid AVOID
621 Monosodium L-glutamate (MSG) AVOID
622 Monopotassium L-glutamate AVOID
623 Calcium di-L-glutamate AVOID
624 Monoammonium L-glutamate AVOID
625 Magnesium di-L-glutamate AVOID
627 Disodium guanylate AVOID
631 Disodium inosinate AVOID
635 Disodium 5'-ribonucleotides AVOID
The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label.
636 Maltol
637 Ethyl maltol
640 Glycine
641 L-Leucine
Miscellaneous additives
900 Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)
901 Beeswax, white and yellow (glazing agent)
903 Carnauba wax (glazing agent)
904 Shellac, bleached (glazing agent)
905a Mineral oil, white (glazing agent)
905b Petrolatum (glazing agent)
914 Oxidised polyethylene (Humectant)
920 L-Cysteine monohydrochloride (flour treatment agent)
925 Chlorine (reclassified as a Processing aid, flour treatment agent)
926 Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
928 Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)
941 Nitrogen (propellant)
942 Nitrous oxide (propellant)
943a Butane (for pressurised food containers only)
943b Propane (for pressurised food containers only)
944 Propane (for pressurised food containers only)
946 Octafluorocyclobutane (for pressurised food containers only)
Artificial sweeteners
950 Acesulphame potassium (artificial sweetening substance)
951 Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended.
952 Cyclamates (artificial sweetening substance)
953 Isomalt (humectant)
954 Saccharin (artificial sweetening substance)
955 Sucralose (artificial sweetening substance)
956 Alitame (artificial sweetening substance)
957 Thaumatin (flavour enhancer, sweetening substance)
960 Steviol glycosides (sweetening substance)
961 Neotame AVOID
962 Aspartame-acesulphame salt AVOID
965 Maltitol and maltitol syrup (humectant, stabiliser)
966 Lactitol (humectant)
967 Xylitol (humectant, stabiliser)
968 Erythritol
1001 Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)
1100 Amylases (reclassified as a Processing aid, flour treatment agent)
1101 Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)
Thickeners, vegetable gums
1400 Dextrin roasted starch
1401 Acid treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidised starch
1405 Enzyme-treated starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate esterified with acetic anhydride
1421 Starch acetate esterified with vinyl acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenylsuccinate
1505 Triethyl citrate
1518 Triacetin (humectant)
1520 Propylene glycol (humectant)
1521 Polyethylene glycol 8000 (antifoaming agent)
Food additives by name
Avoid additives marked AVOID in RED bold. Caution with others in red.
Code Number Name
414
Acacia (gum Arabic)
950
Acesulphame potassium (artificial sweetening substance)
260
Acetic acid
472a
Acetic and fatty acid esters of glycerol
1422
Acetylated distarch adipate
1414
Acetylated distarch phosphate
1401
Acid treated starch
355
Adipic acid
406
Agar agar, isinglass
400
Alginic acid
956
Alitame (artificial sweetening substance)
1402
Alkaline treated starch
103
Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
129
Allura red AC artificial AVOID
559
Aluminium silicate (Kaolin) (anti-caking agent)
470
Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
173
Aluminium, mineral colour
123
Amaranth artificial AVOID
264
Ammonium acetate
403
Ammonium alginate
503
Ammonium carbonates
510
Ammonium chloride
380
Ammonium citrates
368
Ammonium fumarate
328
Ammonium lactate
349
Ammonium malate
342
Ammonium phosphates
442
Ammonium salts of phosphatidic acid
1100
Amylases (reclassified as a Processing aid, flour treatment agent)
160b
Annatto extracts, bixin, norbixin AVOID
163
Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
409
Arabinogalactan (larch gum)
300
Ascorbic acid (vitamin C)
304
Ascorbyl palmitate
951
Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
962
Aspartame-acesulphame salt AVOID
122
Azorubine, carmoisine artificial AVOID
901
Beeswax, white and yellow (glazing agent)
162
Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
558
Bentonite (anti-caking agent)
210
Benzoic acid AVOID
928
Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)
160e
beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160a
Beta-carotene (failsafe)
1403
Bleached starch
542
Bone phosphate (anti-caking agent)
151
Brilliant black BN artificial AVOID
133
Brilliant blue FCF artificial AVOID
155
Brown HT, chocolate brown artificial AVOID
943a
Butane (for pressurised food containers only)
320
Butylated hydroxyanisole, BHA AVOID
321
Butylated hydroxytoluene, BHT AVOID
404
Calcium alginate
556
Calcium aluminium silicate (anti-caking agent)
302
Calcium ascorbate
213
Calcium benzoate AVOID
170
Calcium carbonate, mineral colour and calcium supplement (failsafe)
509
Calcium chloride
333
Calcium citrate
623
Calcium di-L-glutamate AVOID
385
Calcium disodium EDTA
367
Calcium fumarate
578
Calcium gluconate (acidity regulator)
526
Calcium hydroxide (mineral salt)
327
Calcium lactate
352
Calcium malates
529
Calcium oxide (mineral salt)
341
Calcium phosphates
282
Calcium propionate AVOID
552
Calcium silicate (anti-caking agent)
203
Calcium sorbate AVOID
482
Calcium stearoyl (or oleyl) lactylate
516
Calcium sulphate (flour treatment agent, mineral salt)
354
Calcium tartrate
150a
Caramel I - plain
150b
Caramel II – caustic sulphite process
150c
Caramel III – ammonia process
150d
Caramel IV – ammonia sulphite process
153
Carbon black, vegetable carbon
290
Carbon dioxide (propellant)
903
Carnauba wax (glazing agent)
407
Carrageenan
460
Cellulose microcrystalline and powdered (anti-caking agent)
925
Chlorine (reclassified as a Processing aid, flour treatment agent)
926
Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
140
Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
141
Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1001
Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)
330
Citric acid
472c
Citric and fatty acid esters of glycerol
120
Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)
519
Cupric sulphate (mineral salt)
952
Cyclamates (artificial sweetening substance)
1400
Dextrin roasted starch
472e
Diacetyltartaric and fatty acid esters of glycerol
242
Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)
480
Dioctyl sodium sulphosuccinate
635
Disodium 5'-ribonucleotides AVOID
627
Disodium guanylate AVOID
631
Disodium inosinate AVOID
1412
Distarch phosphate
307
dl-a-Tocopherol
312
Dodecyl gallate AVOID
160f
E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1405
Enzyme-treated starches
315
Erythorbic acid
968
Erythritol
127
Erythrosine artificial AVOID
243
Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION)
637
Ethyl maltol
143
Fast green FCF artificial AVOID
381
Ferric ammonium citrate
579
Ferrous gluconate (colour retention agent)
161a
Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
142
Food green S, acid brilliant green artificial AVOID
297
Fumaric acid (food acid)
418
Gellan gum
575
Glucono d-lactone (acidity regulator)
422
Glycerin (glycerol)
640
Glycine
175
Gold, mineral colour
412
Guar gum
507
Hydrochloric acid (acidity regulator)
463
Hydroxypropyl cellulose
1442
Hydroxypropyl distarch phosphate
464
Hydroxypropyl methylcellulose
1440
Hydroxypropyl starch
132
Indigotine, indigo carmine artificial AVOID
172
Iron oxide, red, black, yellow mineral colours (failsafe)
953
Isomalt (humectant)
416
Karaya gum
161c
Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
270
Lactic acid
472b
Lactic and fatty acid esters of glycerol
966
Lactitol (humectant)
920
L-Cysteine monohydrochloride (flour treatment agent)
322
Lecithin (also an emulsifier)
620
L-Glutamic acid AVOID
641
L-Leucine
410
Locust bean gum (carob)
161b
Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160d
Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
504
Magnesium carbonates (anti-caking agent, mineral salt)
511
Magnesium chloride
625
Magnesium di-L-glutamate AVOID
329
Magnesium lactate
530
Magnesium oxide
343
Magnesium phosphates
553
Magnesium silicates (Talc) (anti-caking agent)
518
Magnesium sulphate (mineral salt)
296
Malic acid (food acid)
965
Maltitol and maltitol syrup (humectant, stabiliser)
636
Maltol
421
Mannitol
353
Metatartaric acid
465
Methyl ethyl cellulose
461
Methylcellulose
218
Methylparaben (methyl p-hydroxybenzoate)
905a
Mineral oil, white (glazing agent)
306
Mixed tocopherols (vitamin E)
471
Mono- and di-glycerides of fatty acids
624
Monoammonium L-glutamate AVOID
622
Monopotassium L-glutamate AVOID
621
Monosodium L-glutamate (MSG) AVOID
1410
Monostarch phosphate
961
Neotame AVOID
375
Nicotinic acid, niacin (B vitamin)
234
Nisin (antibiotic)
941
Nitrogen (propellant)
942
Nitrous oxide (propellant)
946
Octafluorocyclobutane (for pressurised food containers only)
311
Octyl gallate AVOID
914
Oxidised polyethylene (Humectant)
1404
Oxidised starch
160c
Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
440
Pectins (also a vegetable gum)
905b
Petrolatum (glazing agent)
1413
Phosphated distarch phosphate
338
Phosphoric acid
235
Pimaricin (natamycin) (antibiotic)
900
Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)
1521
Polyethylene glycol 8000 (antifoaming agent)
475
Polyglycerol esters of fatty acids
476
Polyglycerol esters of interesterified ricinoleic acid
433
Polyoxyethylene (20) sorbitan monooleate
435
Polyoxyethylene (20) sorbitan monostearate
436
Polyoxyethylene (20) sorbitan tristearate433
431
Polyoxyethylene (40) stearate
452
Polyphosphates
124
Ponceau 4R, brilliant scarlet artificial AVOID
261
Potassium acetate
336
Potassium acid tartrate
357
Potassium adipate (salt-reduced and low-salt foods only)
402
Potassium alginate
555
Potassium aluminosilicate (anti-caking agent)
303
Potassium ascorbate
212
Potassium benzoate AVOID
228
Potassium bisulphite (bisulfite) AVOID
501
Potassium carbonates
508
Potassium chloride
332
Potassium citrates
536
Potassium ferrocyanide (anti-caking agent)
366
Potassium fumarate
577
Potassium gluconate (stabiliser)
326
Potassium lactate
351
Potassium malates
224
Potassium metabisulphite (metabisulfite) AVOID
252
Potassium nitrate AVOID
249
Potassium nitrite AVOID
340
Potassium phosphates
283
Potassium propionate AVOID
560
Potassium silicate
337
Potassium sodium tartrate
202
Potassium sorbate AVOID
515
Potassium sulphate (mineral salt)
225
Potassium sulphite (sulfite) AVOID
336
Potassium tartrate
407a
Processed eucheuma seaweed
943b
Propane (for pressurised food containers only)
944
Propane (for pressurised food containers only)
280
Propionic acid AVOID
310
Propyl gallate AVOID
1520
Propylene glycol (humectant)
405
Propylene glycol alginate
477
Propylene glycol esters of fatty acids
216
Propylparaben (propyl p-hydroxybenzoate)
1101
Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)
450
Pyrophosphates
104
Quinoline yellow artificial AVOID
161f
Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
101
Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)
161d
Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
954
Saccharin (artificial sweetening substance)
164
Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)
904
Shellac, bleached (glazing agent)
551
Silicon dioxide (anti-caking agent)
174
Silver, mineral colour
262
Sodium acetate
263
Sodium acetate
401
Sodium alginate
541
Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
554
Sodium aluminosilicate (anti-caking agent)
301
Sodium ascorbate
211
Sodium benzoate AVOID
222
Sodium bisulphite (bisulfite) AVOID
500
Sodium carbonates
466
Sodium carboxymethylcellulose
331
Sodium citrates
262
Sodium diacetate
331
Sodium dihydrogen citrate
316
Sodium erythorbate
535
Sodium ferrocyanide (anti-caking agent)
365
Sodium fumarate
325
Sodium lactate
350
Sodium malates
223
Sodium metabisulphite (metabisulfite) AVOID
251
Sodium nitrate AVOID
250
Sodium nitrite AVOID
339
Sodium phosphates
281
Sodium propionate AVOID
201
Sodium sorbate AVOID
481
Sodium stearoyl (or oleyl) lactylate
514
Sodium sulphates (mineral salt)
221
Sodium sulphite (sulfite) AVOID
335
Sodium tartrate
200
Sorbic acid AVOID
491
Sorbitan monostearate
492
Sorbitan tristearate
420
Sorbitol
512
Stannous chloride (colour retention agent)
1420
Starch acetate esterified with acetic anhydride
1421
Starch acetate esterified with vinyl acetate
1450
Starch sodium octenylsuccinate
570
Stearic acid (anti-caking agent)
960
Steviol glycosides (sweetening substance)
955
Sucralose (artificial sweetening substance)
444
Sucrose acetate isobutyrate
473
Sucrose esters of fatty acids
220
Sulphur dioxide AVOID
110
Sunset yellow artificial AVOID
309
synthetic d-Tocopherol
308
synthetic g-Tocopherol
181
Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
417
Tara gum
334
Tartaric acid
472d
Tartaric and fatty acid esters of glycerol
472f
Tartaric, acetic and fatty acid esters of glycerol (mixed)
102
Tartrazine, yellow #5 artificial AVOID
319
tert-Butylhydroquinone, tBHQ AVOID
957
Thaumatin (flavour enhancer, sweetening substance)
171
Titanium dioxide, mineral colour, white (failsafe)
413
Tragacanth gum
1518
Triacetin (humectant)
1505
Triethyl citrate
451
Triphosphates
100
Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161e
Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
415
Xanthan gum
967
Xylitol (humectant, stabiliser)