Allervibe
Additives Directory
A reference for E-numbers and food additives: what they are, where they appear, and how they are regulated.
Tartrazine
A synthetic yellow azo dye used to color food and drinks.
View details →Sulphite ammonia caramel
A 'Class IV' caramel color produced with sulphite and ammonia compounds.
View details →Beta-carotene
An orange pigment from plants that the body converts into vitamin A.
View details →Titanium dioxide
A white mineral pigment used as a colorant and opacifier.
View details →Potassium sorbate
The potassium salt of sorbic acid, used to inhibit mold and yeast.
View details →Sodium benzoate
The sodium salt of benzoic acid, effective in acidic foods and drinks.
View details →Sulphur dioxide
A gaseous preservative used to prevent browning and microbial growth.
View details →Sodium nitrite
A curing salt that gives cured meats their pink color and inhibits Clostridium botulinum.
View details →Ascorbic acid (Vitamin C)
Vitamin C, used both as a nutrient and as a food antioxidant.
View details →Lecithin
A group of phospholipids that act as natural emulsifiers.
View details →Citric acid
An organic acid that gives citrus fruit its tartness, used to adjust pH and flavor.
View details →Carrageenan
A polysaccharide extracted from red seaweed, used to thicken and stabilize.
View details →Xanthan gum
A polysaccharide produced by bacterial fermentation, used as a thickener and stabilizer.
View details →Mono- and diglycerides of fatty acids
Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
View details →Monosodium glutamate (MSG)
The sodium salt of glutamic acid, used to add savory umami flavor.
View details →Aspartame
A low-calorie artificial sweetener made from two amino acids.
View details →Sucralose
A heat-stable artificial sweetener about 600 times sweeter than sugar.
View details →Quinoline yellow
A synthetic greenish-yellow dye of the quinophthalone class, used to colour food, drink and medicines.
View details →Sunset yellow FCF
A synthetic orange-yellow azo dye, known in the United States as FD&C Yellow No. 6.
View details →Azorubine (carmoisine)
A synthetic bluish-red azo dye, also sold under the name carmoisine.
View details →Ponceau 4R
A synthetic red azo dye, also called cochineal red A, with no connection to cochineal insects.
View details →Allura red AC
A synthetic red azo dye, known in the United States as FD&C Red No. 40.
View details →Cochineal / Carminic acid
A red pigment extracted from the dried bodies of the cochineal insect Dactylopius coccus.
View details →Lysozyme
An enzyme isolated from hen egg white that breaks down the cell walls of Gram-positive bacteria.
View details →Acacia gum (Gum arabic)
A soluble fibre made from the hardened sap of Acacia senegal and Acacia seyal trees, used as a thickener, emulsifier and glazing agent.
View details →Sodium sulphite
A soluble sodium salt of sulphurous acid used as a preservative and antioxidant.
View details →Sodium bisulphite
The sodium salt of hydrogen sulphite, supplied as an aqueous solution and used as a preservative and antioxidant.
View details →Sodium metabisulphite
A white crystalline salt that releases sulphur dioxide in water and is the most widely used sulphite preservative.
View details →Potassium metabisulphite
The potassium form of metabisulphite, used mainly as a preservative and antioxidant in wine and cider.
View details →Calcium sulphite
A calcium salt of sulphurous acid with low water solubility, used as a preservative and antioxidant.
View details →Calcium bisulphite
A calcium sulphite that exists only in solution, used as a preservative and antioxidant.
View details →Potassium bisulphite
A potassium sulphite supplied as an aqueous solution and used as a preservative and antioxidant.
View details →Benzoic acid
A weak organic acid used as a preservative against yeasts, moulds and some bacteria in acidic foods.
View details →Potassium benzoate
The potassium salt of benzoic acid, used as a preservative in acidic foods and drinks.
View details →Calcium benzoate
The calcium salt of benzoic acid, a preservative for acidic foods and beverages.
View details →Sorbic acid
An organic acid used as a preservative, mainly against moulds and yeasts.
View details →Sodium sorbate
The sodium salt of sorbic acid; no longer authorised as a food additive in the EU.
View details →Calcium sorbate
The calcium salt of sorbic acid, a mould and yeast inhibitor removed from the EU authorised list in 2018.
View details →Potassium nitrite
A curing salt that, like sodium nitrite, fixes the colour of cured meat and inhibits Clostridium botulinum.
View details →Sodium nitrate
A curing salt that acts as a slow-release source of nitrite in long-cured meat and some cheeses.
View details →Potassium nitrate
Saltpetre, a curing salt that slowly releases nitrite in dry-cured meat and certain cheeses.
View details →Glutamic acid
The free amino acid behind umami taste, used as a flavour enhancer and mild acid.
View details →Monopotassium glutamate
The potassium salt of glutamic acid, used as a lower-sodium umami flavour enhancer.
View details →Disodium guanylate
A ribonucleotide flavour enhancer that sharply amplifies the umami effect of glutamates.
View details →Disodium inosinate
A ribonucleotide flavour enhancer used with glutamates to multiply the umami effect.
View details →Propyl gallate
A synthetic antioxidant, the propyl ester of gallic acid, used to stop fats and oils turning rancid.
View details →Butylated hydroxyanisole (BHA)
A synthetic phenolic antioxidant used to keep fats, oils and fat-containing foods from going rancid.
View details →Butylated hydroxytoluene (BHT)
A synthetic phenolic antioxidant used to delay rancidity in fats, oils and fat-containing foods.
View details →Acesulfame K
A calorie-free artificial sweetener about 200 times sweeter than sugar.
View details →Cyclamates
A synthetic sweetener 30 to 50 times sweeter than sugar, authorised in the EU but not in the United States.
View details →Saccharin
The oldest artificial sweetener, roughly 300 to 500 times sweeter than sugar.
View details →Steviol glycosides
Plant-derived sweeteners extracted from stevia leaves, about 200 to 350 times sweeter than sugar.
View details →Maltitol
A sugar alcohol used as a bulk sweetener, almost as sweet as sugar.
View details →Xylitol
A sugar alcohol as sweet as sugar, best known from dental chewing gum and mints.
View details →Erythritol
A sugar alcohol with virtually no calories, about 60 to 70 per cent as sweet as sugar.
View details →Sorbitol
A sugar alcohol about 60 per cent as sweet as sugar, used both as a sweetener and as a humectant.
View details →Locust bean gum
A galactomannan gum milled from the seeds of the carob tree, used to thicken and stabilize.
View details →Guar gum
A galactomannan gum milled from guar beans, a legume, used to thicken and stabilize.
View details →Pectins
A family of plant polysaccharides extracted mainly from citrus peel and apple pomace, used as a gelling agent.
View details →Carboxymethyl cellulose
A chemically modified, water-soluble cellulose used as a thickener, stabilizer and bulking agent, also labelled cellulose gum.
View details →Distarch phosphate
A modified starch whose chains are cross-linked with phosphate groups so that it withstands heat, acid and stirring.
View details →Hydroxypropyl distarch phosphate
A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
View details →Acetic acid
The acid that gives vinegar its sour taste, used to acidify and preserve food.
View details →Malic acid
The acid that gives apples their sharpness, used to add tartness and control pH.
View details →Fumaric acid
A powdered organic acid with a strong, slow-dissolving sourness, used as an acidulant.
View details →Trisodium citrate
The sodium salt of citric acid, used to control acidity and to bind metal ions.
View details →Potassium citrates
The potassium salts of citric acid, used to regulate acidity and bind metal ions.
View details →L(+)-tartaric acid
The natural acid of grapes, used to add sourness and as the acid in baking powder.
View details →Glucono-delta-lactone
A mild acid formed from glucose that slowly turns into gluconic acid once it meets water.
View details →Phosphoric acid
A strong mineral acid used to acidify soft drinks and adjust the pH of processed foods; it gives cola its sharp bite.
View details →Monosodium phosphate
A sodium salt of phosphoric acid used as a buffer, emulsifying salt and moisture binder in processed foods.
View details →Monopotassium phosphate
A potassium salt of phosphoric acid used as a buffer and mineral salt, notably in drinks and creamers.
View details →Monocalcium phosphate
A calcium salt of phosphoric acid used mainly as the acid component of baking powder, and as a firming agent and calcium source.
View details →Diphosphates
A family of pyrophosphate salts used as raising acids in baking and as water-binding stabilisers in meat, fish and potato products.
View details →Triphosphates
Chain phosphate salts, mainly sodium triphosphate, used to retain moisture in meat and seafood and to emulsify processed cheese.
View details →Sodium calcium polyphosphate
A long-chain polyphosphate used as an emulsifying salt and stabiliser, mainly in processed cheese and meat products.
View details →Calcium carbonate
A white mineral used as a colour, acidity regulator, anti-caking agent and calcium source in food.
View details →Curcumin
The yellow pigment extracted from turmeric root, used to colour food.
View details →Riboflavin
Vitamin B2, a yellow-orange vitamin that is also used as a food colour.
View details →Beetroot red
A red-violet pigment (betanin) obtained from red beetroot.
View details →Anthocyanins
Water-soluble red, purple and blue plant pigments used as a food colour.
View details →Sodium ascorbate
The sodium salt of ascorbic acid (vitamin C), used as an antioxidant in food.
View details →Calcium ascorbate
The calcium salt of ascorbic acid (vitamin C), used as a food antioxidant.
View details →Ascorbyl palmitate
A fat-soluble form of vitamin C, made by joining ascorbic acid to palmitic acid.
View details →Tocopherol-rich extract
A natural mixture of tocopherols (vitamin E) obtained from vegetable oils and used as an antioxidant.
View details →Alpha-tocopherol
A single form of vitamin E, normally produced synthetically, used as an antioxidant in fats and oils.
View details →Extracts of rosemary
A plant extract from rosemary leaves, used as a natural antioxidant in fatty foods.
View details →Calcium disodium EDTA
A synthetic sequestrant that binds metal ions and so prevents oxidation, discolouration and off-flavours.
View details →Copper complexes of chlorophylls and chlorophyllins
A green colour made by replacing the magnesium at the centre of plant chlorophyll with copper.
View details →Sodium alginate
The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
View details →Agar
A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
View details →Gellan gum
A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
View details →Glycerol
A sweet-tasting sugar alcohol used to keep food moist and to carry flavourings and colours.
View details →Powdered cellulose
Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
View details →Polyglycerol polyricinoleate
An emulsifier made from castor oil that thins melted chocolate so it flows and moulds evenly.
View details →Sodium stearoyl-2-lactylate
An emulsifier and dough strengthener made by combining stearic acid with lactic acid.
View details →Silicon dioxide
A fine amorphous silica powder used to stop powdered foods from clumping.
View details →White and yellow beeswax
A natural wax produced by honeybees, used to glaze and coat foods.
View details →Carnauba wax
A hard plant wax from the leaves of the Brazilian carnauba palm, used to polish and glaze foods.
View details →Shellac
A resin secreted by the lac insect, used as a glazing agent to give a hard, shiny coat.
View details →L-cysteine
An amino acid used as a flour treatment agent to relax dough and shorten mixing and proving times.
View details →Oxidised starch
A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
View details →Acetylated distarch adipate
A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
View details →Lactic acid
A mild acid produced by fermentation, used to acidify, preserve and adjust flavour.
View details →Plain caramel
The Class I caramel colour, made by heating sugars without ammonia or sulphite reagents.
View details →Caustic sulphite caramel
The Class II caramel colour, made by heating sugars with sulphite compounds but no ammonia.
View details →Ammonia caramel
The Class III caramel colour, made by heating sugars with ammonium compounds but no sulphite.
View details →Paprika extract
An orange-red colour extracted from the fruit of sweet paprika peppers.
View details →DATEM
Diacetyltartaric acid esters of mono- and diglycerides, the emulsifier that strengthens dough in most industrial bread.
View details →Talc
A soft natural magnesium silicate mineral used as an anti-caking and surface-treatment agent.
View details →No additives match your filters.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.