E numbers ("E" stands for "Europe") are codes for substances used as

food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...

s, including those found naturally in many foods such as

vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) ...

, for use within the

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are located primarily in Europe, Europe. The union has a total area of ...

(EU) and

European Free Trade Association The European Free Trade Association (EFTA) is a regional trade organization and free trade area consisting of four European states: Iceland, Liechtenstein, Norway and Switzerland. The organization operates in parallel with the European U ...

(EFTA). Commonly found on

food label The packaging and labeling of food is subject to regulation in most regions/jurisdictions, both to prevent false advertising and to promote food safety. Regulations by type Multi-faceted * Codex Alimentarius (international voluntary standard) ...

s, their safety assessment and approval are the responsibility of the

European Food Safety Authority The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. EFSA was established in February 2002, ...

(EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with

food colouring Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food ...

. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well.

Numbering schemes

The numbering scheme follows that of the

International Numbering System 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."Class Names and the International Numbering System for F ...

(INS) as determined by the ''

Codex Alimentarius The Codex Alimentarius () is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food productio ...

'' committee, though only a subset of the INS additives are approved for use in the European Union as food additives. Outside the European continent plus Russia, E numbers are also encountered on food labelling in other jurisdictions, including the

Cooperation Council for the Arab States of the Gulf The Cooperation Council for the Arab States of the Gulf ( ar, مجلس التعاون لدول العربية الخليج ), also known as the Gulf Cooperation Council (GCC; ar, مجلس التعاون الخليجي), is a regional, interg ...

, South Africa, Australia, New Zealand, Malaysia, Hong Kong, and

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...

Colloquial use

In some European countries, the "E number" is used informally as a derogatory term for artificial food additives. For example, in the UK, food companies are required to include the ‘E Number(s)’ in the ingredients that are added as part of the manufacturing process. Many components of naturally occurring healthy foods and vitamins have assigned E numbers (and the number is a synonym for the chemical component), e.g.

( E300) and

lycopene Lycopene is an organic compound classified as a tetraterpene and a carotene. Lycopene (from the neo-Latin '' Lycopersicum'', the tomato species) is a bright red carotenoid hydrocarbon found in tomatoes and other red fruits and vegetables. Occu ...

( E160d), found in

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

Classification by numeric range

NB: Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E400–499 range, have a variety of purposes.

Full list

The list shows all components that have an E-number assigned, ''even those no longer allowed in the EU''.

E100–E199 (colours)

E200–E299 (
preservative A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or b ...
s)

E300–E399 (
antioxidant Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubrica ...
s,
acidity regulator Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids ...
s)

E400–E499 ( thickeners, stabilisers,
emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
s)

E500–E599 (
acidity regulator Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids ...
s, anti-caking agents)

E600–E699 (
flavour enhancer A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gust ...
)

E700–E799 (antibiotics)

E900–E999 (
glazing agent A glazing agent is a natural or synthetic substance that provides a waxy, homogeneous, coating to prevent water loss from a surface and provide other protection. Natural Natural glazing agents keep moisture inside plants and insects. Scientists ...
s, gases and
sweetener {{Wiktionary, sweetener A sweetener is a substance added to food or drink to impart the flavor of sweetness, either because it contains a type of sugar, or because it contains a sweet-tasting sugar substitute. Many artificial sweeteners have been ...
s)

E1000–E1599 (additional additives)

References

External links

Codex Alimentarius
the international foods standards, established by the

Food and Agriculture Organization The Food and Agriculture Organization of the United Nations (FAO)french: link=no, Organisation des Nations unies pour l'alimentation et l'agriculture; it, Organizzazione delle Nazioni Unite per l'Alimentazione e l'Agricoltura is an intern ...

(FAO) and the

World Health Organization The World Health Organization (WHO) is a specialized agency of the United Nations responsible for international public health. The WHO Constitution states its main objective as "the attainment by all peoples of the highest possible level o ...

(WHO) in 1963 **See also their document
Class Names and the International Numbering System for Food Additives
(Ref: CAC/GL #36 publ. 1989, revised 2009, amended 2011)

at the

(WHO)
Food Additive Index
JECFA,

(FAO)
E-codes and ingredients search engine with details/suggestions for Muslims

Food Safety, website of the European Union. Includes (a) Lists of authorised food additives (b) Food additives database
The Food Additives and Ingredients Association, FAIA website, UK.
{{DEFAULTSORT:E Number Chemical numbering schemes Chemistry-related lists Food additives European Union food law 1962 introductions Number-related lists