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E number. A solution of E101 riboflavin (also known as vitamin B2) Crystals of E621 monosodium glutamate (MSG), a flavour enhancer. E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) [ 1]: 27 and European ...
The International Numbering System for Food Additives (INS) is a European-based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...
To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives.This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives, [3] regardless of whether they are approved for use.
The majority of pre-packaged foods are required to list all ingredients, including all food additives such as color; however section B.01.010 (3)(b) of the Regulations provide food manufacturers with the choice of declaring added color(s) by either their common name or simply as "colour". [25]
Xanthan gum ( / ˈzænθən /) is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer that prevents ingredients from separating. It can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris .
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Glycerol ester of wood rosin (or gum rosin), also known as glyceryl abietate or ester gum, is an oil-soluble food additive ( E number E445). The food-grade material is used in foods, beverages, and cosmetics to keep oils in ...
Internationally, the United Nation's Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own INS and E number, listed in the table below.
E numbers are given to EU Approved food additives. Additives can be utilized for various purposes: colours, preservatives , antioxidants , sweeteners , emulsifiers , stabilisers , thickeners and other.