List of food additives

This list contains the food additives that are currently allowed to be used throughout the EU (as of November 2011) and in Switzerland (as of January 2014).

In Germany, the list is included as an appendix to the Additive Admissions Ordinance with maximum quantities and restriction to certain foods. In Switzerland, food additives are regulated in the Additives Ordinance (ZuV). The table below mentions different approvals for Switzerland (as of January 1, 2014). Regulation (EC) 1333/2008 on food additives applies harmonized across Europe .

The ADI ( English acceptable daily intake , Acceptable Daily Intake ' , ETD), describes the tolerable daily intake of food additives for the human body in milligrams per kilogram of body weight (mg / kg) and indicates the amount daily for the entire lifetime can be eaten without risking health risks.

There are a total of 361 different substances. 28 of them do not have an E number and 7 substances are no longer permitted in the EU in the food industry.

Food coloring

Food colors make food look better because the color expectations of consumers are achieved, or processing-related color losses are to be compensated. (total 42)

E no	material	Remarks	ADI
E 100	Curcumin	Natural dye , orange-yellow	not fixed
E 101	Riboflavin	Vitamin B 2 , found in milk, yellow.	not fixed
E 102	Tartrazine	Synthetic azo dye , yellow Since July 20, 2010 , foods containing tartrazine must have the following information on the label: “May impair activity and attention in children”.	7.5
E 104	Quinoline yellow	Synthetic color, green-yellow EU: Since July 20, 2010, foods containing quinoline yellow must have the following information on the label: "May impair activity and attention in children". Switzerland: Only remnants may be given to consumers	0.5
E 110	Yellow orange S	Synthetic azo dye, yellow-orange EU: Since July 20, 2010, foods containing E 110 must have the following information on the label: "May impair the activity and attention of children". Switzerland: Only remnants may be given to consumers	1.0
E 120	Real carmine	Natural dye, light to bright red, is made from scale insects	5.0
E 122	Azorubine	Synthetic azo dye, red Since July 20, 2010 , foods containing azorubine must have the following information on the label: "May impair activity and attention in children".	4.0
E 123	Amaranth	Synthetic azo dye, red	0.8
E 124	Cochineal red A	Synthetic azo dye, red EU: Since July 20, 2010, foods containing cochineal red A must have the following information on the label: "May impair activity and attention in children". Switzerland: Only remnants may be given to consumers	0.7
E 127	Erythrosine	Synthetic dye, red	0.1
E 129	Allura red AC	Synthetic color, red Since July 20, 2010 , foods containing E 129 must have the following information on the label: “May impair activity and attention in children”.	7.0
E 131	Patent blue V	Synthetic triphenylmethane dye , light blue	15th
E 132	Indigotine I.	Natural, but slightly changed dye, dark blue	5.0
E 133	Brilliant blue FCF	Synthetic dye, light blue	0.1
E 140	Chlorophylls , chlorophyllines	Leaf green (natural dye)	not fixed
E 141	Copper -containing complexes of the chlorophylls, copper-containing complexes of the chlorophylls	Copper chlorophylls, copper compound of leaf green, more stable than E 140.	15th
E 142	Green S	Synthetic triphenylmethane dye	5.0
E 150a	Simple caramel		300
E 150b	Sulphite liquor caramel	burnt sugar, caramel , brown.	300
E 150c	Ammonia caramel	burnt sugar, caramel , brown.	300
E 150d	Ammonium sulphite caramel	burnt sugar, caramel , brown.	300
E 151	Brilliant black BN	Synthetic azo dye. In the course of the re-evaluation of E 151 in 2010, the EFSA saw no reason to change anything in the evaluation or the approval of brilliant black.	5.0
E 153	Biochar	Charcoal , black	not fixed
E 154	Brown FK	Synthetic dye. EU: Braun FK is only approved for " Kipper ", a British smoked herring specialty. In the course of the reassessment of E 154 in 2010, the EFSA saw no reason to change anything in the assessment or the approval of Braun FK. Switzerland: Not permitted.	0.15
E 155	Braun HT	Synthetic color for confectionery	3.0
E 160a	Carotenes , mixed carotenes, beta-carotene	Pro-vitamin A, orange-yellow, of course, made in a nature-identical manner.	5.0
E 160b	Annatto , Bixin , Norbixin	Natural pigment from plant seeds, yellow to orange	1.5 for the sum of Bixin and Norbixin 2.5 for annatto extracts
E 160c	Bell pepper extract , capsanthin , capsorubin	Natural coloring from paprika, orange-red	not fixed
E 160d	Lycopene	Natural coloring from tomatoes and other red fruits and vegetables such as carrots, rose hips, watermelons and papayas	0.5
E 160e	Beta-apo-8-carotenal	Produced identically to nature, orange-red	5.0
E 160f	Beta-apo-8-carotenic acid ethyl ester (C 30)	Esters from E 160e, orange-red to yellow. Vitamin effective. Naturally found in vegetables, citrus fruits, and grass. Switzerland: Not permitted.	5.0
E 161b	Lutein	Yellow flower pigment from the group of xanthophylls . Found in green plants and marigold flowers . Use for sweets and baked goods as well as beverages (max. 500 mg / kg).	2.0
E 161g	Canthaxanthin	Made in a natural-identical way, orange-red EU: Canthaxanthin is only approved for the French sausage variety Saucisses de Strasbourg (max. 15 mg / kg). Switzerland: Not permitted.	0.05
E 162	Betanin (beetroot)	Obtained from beetroot , red-violet	not fixed
E 163	Anthocyanins	Obtained from red wine marc : red, blue and brown	not fixed
E 170	Calcium carbonate	Mineral , chalk, lime, white	not fixed
E 171	Titanium dioxide	White color pigment. France: no longer admitted as of January 1, 2020.	not fixed
E 172	Iron oxides and hydroxides	Yellow, red and black color pigments	not fixed
E 173	aluminum	Metal pigments	0.14
E 174	silver	Metal pigments	not fixed
E 175	gold	Metal pigments	not fixed
E 180	Lithol Ruby BK	Red pigment, only for cheese rind	1.5

Preservatives

Preservatives increase the shelf life of foods by delaying spoilage caused by mold or bacteria. A declaration is not always necessary, especially if they get into the food through preserved ingredients. Use for fish products of all kinds, fruit juice drinks, lemonades, sliced ​​bread, baked goods, salads, margarines, salad dressings, wine, dried fruits, beans, citrus fruits, dried vegetables, sugar. (a total of 50 of which 7 no longer permitted)

E no	material	Remarks	ADI
E 200	Sorbic acid	Sorbic acid, which is naturally found in the fruits of the mountain ash / rowanberry (Sorbus aucuparia) , inhibits the growth of yeasts , molds and some bacteria .	25 (total of E 200, E 202 and E 203)
E 202	Potassium sorbate	Sorbic acid E 200 salts. Inhibit the growth of yeasts, molds and some bacteria.
E 203	Calcium sorbate
E 210	Benzoic acid	Benzoic acid is found as an organic acid in cranberries , blueberries and many other fruits. It inhibits the growth of yeast and bacteria in acidic foods.	5 (sum of E 210, E 211, E 212 and E 213)
E 211	Sodium benzoate	Benzoic acid salts E 210
E 212	Potassium benzoate
E 213	Calcium benzoate
E 214	4-hydroxybenzoic acid ethyl ester	Esters of para-hydroxy benzoic acid and sodium salts thereof inhibit the growth of yeasts and molds. EU: Since 2006, E 216 and E 217 are no longer permitted as food additives in the EU. Switzerland: E 216 and E 217 are not permitted	10 (sum of PHB methyl and ethyl esters)
E 215	Sodium 4-hydroxybenzoic acid ethyl ester
E 216	4-hydroxybenzoic acid propyl ester
E 217	Propyl sodium 4-hydroxybenzoate
E 218	4-Hydroxybenzoic acid methyl ester
E 219	Sodium 4-hydroxybenzoic acid methyl ester
E 220	Sulfur dioxide / sulphurous acid	Sulphurous acid and its salts work against yeast, fungi and bacteria. They react in different ways with many food ingredients and, for example, counteract the breakdown of colorants, vitamins and flavors through the influence of oxygen. Thiamine is destroyed by sulfites .	0.7
E 221	Sodium sulfite
E 222	Sodium hydrogen sulfite
E 223	Sodium disulfite
E 224	Potassium disulfite
E 226	Calcium sulfite
E 227	Calcium hydrogen sulfite
E 228	Potassium hydrogen sulfite
E 231	Orthophenylphenol	EU: Only approved for surface treatment of citrus fruits (max. 12 mg / kg). According to Directive 2003/114 / EC, 2-phenylphenol (orthophenylphenol and sodium orthophenylphenol) has no longer been a food additive since November 2014, but is subject to the statutory regulations on plant protection products. Switzerland: Not permitted.	not fixed
E 232	Sodium orthophenylphenol
E 234	Nisin	Naturally occurring antibiotic . Acts against the dangerous clostridia and a number of bacteria that can cause off- flavors in milk and cheese production .	0.3
E 235	Natamycin	An active ingredient formed by molds that has an antibiotic effect on yeasts and molds, but not bacteria.	0.3
E 236	Formic acid	EU: Formic acid and its sodium and potassium salts have not been approved for use in food in the EU since 1998, but are still used in cosmetics and in the preservation of animal feed. Switzerland: Not permitted.
E 237	Sodium formate
E 238	Potassium formate
E 239	Hexamethylenetetramine	Effective against bacteria, but hardly against yeast and mold. Hexamethylenetetramine is only approved for the Italian provolone cheese .	0.15
E 242	Dimethyl dicarbonate , also DMDC	Kills microorganisms in a short time - to prevent fermentation yeast when bottling beverages.	not fixed
E 243	Ethyl lauryl arginate , also LAE	EU: To improve the microbiological quality of heat-treated processed meat products and to prevent the growth of harmful microorganisms such as Listeria monocytogenes .	0.5
E 249	Potassium nitrite	For the production of nitrite curing salt . Nitrites kill various types of bacteria, including Clostridium botulinum , which produces the highly toxic botulinum toxin .	0.06 (based on the nitrite ion)
E 250	Sodium nitrite
E 251	Sodium nitrate	Saltpeter for curing. As a food additive, it is used against bacteria, especially Clostridium botulinum , the botulism pathogen.	5.0
E 252	Potassium nitrate
E 260	acetic acid	Acetic acid is the most important of the naturally occurring organic acids. It makes food more acidic, so it lowers its pH value to such an extent that the growth of yeast and bacteria is inhibited.	not fixed
E 261	Potassium acetate	Salts of acetic acid E 260. Acetates are mainly used as acidity regulators: they soften a sour taste that is too strong.	not fixed
E 262	Sodium acetate , sodium diacetate
E 263	Calcium acetate
E 270	Lactic acid	Lactic acid lowers the acidity of food and acts directly against some, predominantly anaerobic (without atmospheric oxygen) bacteria. Used as an acidulant in beverages, confectionery and pickled foods to round off the taste.	not fixed
E 280	Propionic acid	Propionic acid and its salts work against certain types of bacteria, yeast and mold. Only for the preservation of packaged sliced ​​bread and other baked goods.	not fixed
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate
E 284	Boric acid	Boric acid and sodium tetraborate are only approved for real caviar (sturgeon roe).	not fixed
E 285	Sodium tetraborate
E 290	Carbon dioxide	As carbon dioxide, propellant and packing gas.	not fixed
E 296	Malic acid	Naturally occurring fruit acid, synthetically produced. Malic acid supports the action of antioxidants and inhibits enzymes that cause sliced ​​fruit and vegetables to turn brown.	not fixed
E 297	Fumaric acid	Acidifier, naturally occurring fruit acid, synthetically produced.	6 mg / kg body weight
E 1105	Lysozyme	The enzyme lysozyme works against certain microorganisms by destroying a protein ( murein ) in their cell walls.	not fixed

Antioxidants and acidity regulators

Antioxidants are supposed to prevent loss of quality through reaction with atmospheric oxygen or other oxidizing chemicals. Acidity regulators keep the desired pH value of a food constant and in part increase the stability and firmness of the food or the effect of preservatives. (46 in total)

E no	material	Remarks	ADI
E 300	Ascorbic acid	Vitamin C. Ascorbic acid and its sodium and calcium salts prevent the formation of free radicals.	not fixed
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Ascorbyl palmitate , ascorbyl stearate	Fatty acid esters of ascorbic acid, soluble and effective in fats.	not fixed
E 306	Extracts rich in tocopherol	Vitamin E, natural or nature-identical antioxidants. It protects fats, vitamins and some natural colors.	0.15 to 0.2 (based on the tocopherols that are effective as vitamins)
E 307	Alpha tocopherol
E 308	Gamma tocopherol
E 309	Delta tocopherol
E 310	Propyl gallate	Gallic acid compounds , synthetic antioxidants. Gallates prevent fats from spoiling and going rancid.	0.5
E 311	Octyl gallate
E 312	Dodecyl gallate
E 315	Isoascorbic acid	Isomers of ascorbic acid, only a small vitamin effect, counteracts loss of color and taste.	6.0
E 316	Sodium isoascorbate
E 319	tert-butylhydroquinone (TBHQ)	Antioxidant for various animal fats.	0.7
E 320	Butylated hydroxyanisole (BHA)	The antioxidant properties of the chemically very stable BHA and BHT are retained in the food even after baking or deep-frying.	0.5
E 321	Butylated hydroxytoluene (BHT)		0.25
E 322	Lecithin	Emulsifier, flour treatment agent. Lecithin improves the kneading and shaping properties of dough and slows down the aging of baked goods. In margarine, lecithin ensures that it does not splash in the pan.	not fixed
E 325	Sodium lactate	Salts of lactic acid E 270. Lactates are used to regulate the acidity.	not fixed
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid	Fruit acid, is obtained microbiologically. Preserves fats, colors, flavors and vitamins in many foods.	not fixed
E 331	Monosodium citrate , disodium citrate , trisodium citrate	Salts of citric acid E 330. Citrates are used in particular as regulators for gelling processes with pectin and as firming agents for fruits and vegetables.	not fixed
E 332	Monopotassium citrate , tripotassium citrate
E 333	Monocalcium citrate , dicalcium citrate , tricalcium citrate
E 334	L - (+) - tartaric acid	Fruit acid obtained from wine residues. Use as an acidulant and acid regulator.	30th
E 335	Monosodium tartrate , disodium tartrate	Salts of L - (+) - tartaric acid E 334. Sodium and potassium tartrates form stable complexes and thus support the effect of antioxidants. Potassium tartrate is particularly widely used as an acid carrier for baking soda.	30 (for the sum of all tartrates)
E 336	Monopotassium tartrate , dipotassium tartrate
E 337	Potassium sodium tartrate
E 338	phosphoric acid	Orthophosphoric acid , monophosphoric acid is mainly used as an acidulant. Phosphoric acid is also the starting material for the production of various phosphates.	70 (for the sum of phosphoric acid and all phosphates)
E 339	Monosodium phosphate , disodium phosphate , trisodium phosphate	Phosphates stabilize the acidity of food and support the effect of gelling and thickening agents by binding calcium, magnesium, iron and heavy metal ions in solid complexes.
E 340	Monopotassium phosphate , dipotassium phosphate , tripotassium phosphate
E 341	Monocalcium phosphate , dicalcium phosphate , tricalcium phosphate
E 343	Magnesium phosphates : monomagnesium phosphate, dimagnesium phosphate and trimagnesium phosphate	Magnesium phosphates adhere very well to food surfaces and act as a release agent to prevent sticking, caking and solidification.
E 350	Sodium hydrogen malate , sodium malate	Malates are approved as acidity regulators for canned fruit and vegetables, jam, jam, jelly and fruit juices.	not fixed
E 351	Potassium malate
E 352	Calcium malate , calcium hydrogen malate
E 353	Metatartaric acid	Metatartaric acid is only approved for wine, sparkling wine and so-called "made wine", which is made entirely from concentrated grape must.	not fixed
E 354	Calcium tartrate	Tartaric acid salt E 334. Tartrates form stable complexes with iron and heavy metal ions and thus support the effect of antioxidants.	30 (for the sum of all tartrates)
E 355	Adipic acid	Acidity regulator, salt substitute and flavor enhancer.	5.0 (for the sum of all adipates)
E 356	Sodium adipate
E 357	Potassium adipate
E 363	Succinic acid	Fruit acid, synthetically produced, flavor enhancer, acidifier and salt substitute.	not fixed
E 380	Ammonium citrate	Salt of citric acid E 330. Ammonium citrates are used in particular as regulators for gelling processes with pectin.	not fixed
E 392	Rosemary extract	Rosemary extract with a content of carnosic acid and carnosol with together at least 90% of the total content of phenolic diterpenes	not fixed
E 385	Calcium disodium ethylenediamine tetraacetate (CaNa 2 EDTA, calcium disodium salt of EDTA / H 4 EDTA)	Complexing agent for preservation. Prevents discoloration of canned vegetables, fish and shrimp.	2.5
E 586	4-hexylresorcinol	Antioxidant for fresh, frozen and deep-frozen crustaceans, prevents browning.	not fixed

Sweeteners

Sweeteners are substitutes for sugar with a much stronger sweetening power, but lower or no physiological calorific value . Sugar substitutes are sweet-tasting carbohydrates that have less of an impact on blood sugar levels than table sugar. (total 19)

E no	material	Remarks	ADI
E 420	Sorbitol , sorbitol syrup	Sugar alcohol of glucose. Sorbitol has about half the sweetness of table sugar ( sucrose ). Is metabolized without insulin and is therefore suitable for diabetic foods.	not fixed
E 421	Mannitol	Sugar alcohol from mannose. Mannitol has about half the sweetness of sugar. Is metabolized without insulin and is therefore suitable for diabetic foods.	not fixed
E 950	Acesulfame K	Sweetener. Acesulfam-K is mainly used in low-sugar foods individually or in combination with aspartame (E951) or other sweeteners.	9.0
E 951	Aspartame	Sweetener, about 200 times sweeter than table sugar (sucrose), loses its sweetness when exposed to high heat and in the presence of acids. Aspartame is therefore not suitable for cooking and baking.	40
E 952	Cyclamic acid , sodium cyclamate , Calciumcyclamat	Sweeteners. Cyclamates enhance the effect of other sweeteners and sugar substitutes and are therefore often used in mixtures.	7.0
E 953	Isomalt	Sugar alcohol of sucrose, sugar substitute. Isomalt is a mixture of two substances and has about half the sweetness of sugar. Is metabolized without insulin and is therefore suitable for diabetic foods.	not fixed
E 954	Saccharine saccharine sodium saccharine calcium saccharine potassium	Sweeteners. Their sweetening power is about 450–550 times that of sugar (sucrose), but they have a bitter to metallic aftertaste.	2.5
E 955	Sucralose	Artificial sweetener. The white, easily water-soluble crystals have a sweetness that is about 600 times stronger than that of sugar.	15th
E 957	Thaumatin	Natural sweetener and flavor enhancer. Thaumatin is a mixture of different proteins that is a natural component of the West African katemfe shrub (Thaumatococcus daniellii) . The sweetness of thaumatin is about 2500 times stronger than that of sugar.	not fixed
E 959	Neohesperidin dihydrochalcone	Natural sweetener. Neohesperidin dihydrochalcone is a derivative of a bitter-tasting substance from the group of flavonones that occurs in citrus fruits.	5.0
E 960	Steviol glycosides	The sweetener is obtained as a natural extract from the leaves of the Stevia rebaudiana plant and is approved with a minimum content of 95%.	4.0
E 961	Neotame	Neotame is an extremely powerful sweetener, the sweetness of which is 7,000–13,000 times greater than that of sucrose . Use in non-alcoholic beverages, desserts and confectionery.	2
E 962	Aspartame acesulfame salt	Sweetener, combination of E 950 with E 951. The sweetness of salt is around 350 times greater than that of household sugar and therefore greater than a simple mixture of both sweeteners.	20th
E 964	Polyglycitol syrup	EU: Not approved Switzerland: Approved
E 965	Maltitol maltitol syrup	Maltose sugar alcohol, sugar substitute. Pure maltitol is metabolized without insulin and is therefore suitable for diabetic foods. In addition to 50–77% maltitol, maltitol syrup also contains glucose and short-chain multiple sugars. Maltitol syrup is therefore out of the question for diabetic foods.	not fixed
E 966	Lactitol	Lactose sugar alcohol, sugar substitute. Is metabolized without insulin and is therefore suitable for diabetic foods.	not fixed
E 967	Xylitol	Xylose sugar alcohol. As the only sugar substitute, xylitol is well tolerated even with metabolic defects. Is metabolized without insulin and is therefore suitable for diabetic foods.	not fixed
E 968	Erythritol	Sugar alcohol of erythrosis, sugar substitute. Used as a flavor enhancer, carrier, humectant, stabilizer, thickener, filler and complexing agent.	not fixed
E 969	Advantage	Advantam is an extremely powerful sweetener, the sweetness of which is up to 37,000 times greater than that of sucrose .	5

Emulsifiers, stabilizers, thickeners and gelling agents

These auxiliary materials secure the structure and structure of food preparations and finished products or are required in the manufacturing process. Stabilizers are added to maintain the consistency, aroma or other parameters, emulsifiers stabilize emulsions and suspensions. The consistency is adjusted by means of thickeners and gelling agents so that the food is spreadable or firm. (68 in total)

E no.	material	Remarks	ADI
E 322	Lecithin	Emulsifier and flour treatment agent. Lecithin improves the kneading and shaping properties of dough and slows down the aging of baked goods. In margarine, it ensures that it doesn't splash in the pan.	not fixed
E 400	Alginic acid	Gelling, thickening and coating agents obtained from species of brown algae . Alginates are water-soluble but sensitive to heat and acids. In interaction with calcium ions, it forms gels that are stable to cooking, freezing and baking. Switzerland: Must not be used in jelly confectionery in mini cups.	not fixed
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 405	Propylene glycol alginate	Ester of alginic acid E 400, emulsifier, stabilizer, thickener. It is water soluble and less sensitive to acids and calcium than the other alginates. Switzerland: Must not be used in jelly confectionery in mini cups.	25th
E 406	Agar Agar	Filler, gelling agent, thickening agent. Agar-agar is a component of the cell walls of certain types of red algae . Even in small doses it forms firm gels, which become stable again even after further heating. Switzerland: Must not be used in jelly confectionery in mini cups.	not fixed
E 407	Carrageenan	Gelling agents, thickeners. Carrageenan is a collective name for a group of long-chain carbohydrates ( polysaccharides ). For the production of very stable gels or viscous liquids. Switzerland: Must not be used in jelly confectionery in mini cups.	75
E 407a	Processed Eucheuma algae	Gelling agents, thickening agents. An extract rich in long-chain carbohydrates (polysaccharides) is obtained exclusively from Euchema algae. Switzerland: Must not be used in jelly confectionery in mini cups.	20th
E 410	Locust bean gum	Stabilizer, thickener made from seeds of the tropical fruit carob . Switzerland: Must not be used in jelly confectionery in mini cups, must not be used for the production of artificially dried foods that should swell when consumed.	not fixed
E 412	Guar gum	Filler, gelling agent, flour treatment agent, thickener made from seeds of the tropical guar plant . Guar gum enhances the effects of other vegetable thickeners. Switzerland: Must not be used in jelly confectionery in mini cups, must not be used for the production of artificially dried foods that should swell when consumed.	not fixed
E 413	Tragacanth	Filler, gelling agent, thickening agent made from resins of tropical shrubs of the genus Astragalus . Even in small quantities, tragacanth makes liquids very viscous. Switzerland: Must not be used in jelly confectionery in mini cups.	not fixed
E 414	Gum arabic	Filler, stabilizer, thickener made from resins of acacia species native to Africa . It mainly stabilizes fat-water mixtures (emulsions) and foams. Switzerland: Must not be used in jelly confectionery in mini cups.	not fixed
E 415	Xanthan gum	Filler, gelling agent, thickening agent. Xanthan turns liquids into gel-like masses because of its enormous swelling and water-binding capacity. Switzerland: Must not be used in jelly confectionery in mini cups, must not be used for the production of artificially dried foods that should swell when consumed.	not fixed
E 416	Karaya	Gelling agent, stabilizer, thickener. Obtained from the resins of stink trees (Sterculia) native to India . Because its gelling power increases in the presence of milk protein, it is particularly suitable for dairy products. Switzerland: Must not be used in jelly confectionery in mini cups, must not be used for the production of artificially dried foods that should swell when consumed.	12.5
E 417	Tare flour	Filler, thickener. From the seeds of the tropical tara bush (Caesalpinia spinosa) . Tara gum also supports the gel-forming effect of agar-agar (E 406), carrageenan (E 407) and xanthan (E 415). Switzerland: Must not be used in jelly confectionery in mini cups, must not be used for the production of artificially dried foods that should swell when consumed.	not fixed
E 418	Gellan	Gelling agents, thickening agents. Even in low concentrations, gellan forms solid, clear gels from liquids, which remain stable when the acidity and temperature change. Switzerland: Must not be used in jelly confectionery in mini cups, must not be used for the production of artificially dried foods that should swell when consumed.	not fixed
E 422	Glycerin	Humectants. Because of its water-binding properties, glycerine is used to prevent food from drying out.	not fixed
E 425	Konjac Gum Konjac Glucomannan	Filler, gelling agent, thickening agent. Konjac slowly swells in water to form gels that are sometimes very firm and have high tear and pressure properties. Specific maximum amount: 10 g / kg food, individually or combined. Switzerland: Must not be used in jelly confectionery in mini cups.	not fixed
E 426	Soybean polyose	Emulsifier, thickener, stabilizer, release agent. Stabilizes protein particles in an acidic environment and ensures a good taste development and a creamy feeling in yogurt drinks, for example.	not fixed
E 427	Cassia gum	Gelling agents, thickening agents. From the seeds of Cassia tora and Cassia obtusifoli .	not fixed
E 431	Polyoxyethylene (40) stearate	EU: Not approved. Switzerland: Admitted.
E 432	Polyoxyethylene sorbitan monolaurate	Emulsifiers, stabilizers. Synthetically produced ethers of fatty acids with sorbitol and polyoxyethylene. All polysorbates are strong emulsifiers. They stabilize the structure of fats and foams and prevent margarine and deep-frying fats from splattering when heated.	10 (as the sum of all polysorbates)
E 433	Polyoxyethylene sorbitan monooleate
E 434	Polyoxyethylene sorbitan monopalmitate
E 435	Polyoxyethylene sorbitan monostearate
E 436	Polyoxyethylene sorbitan tristearate
E 440	Pectin , amidated pectin	Filler, gelling agent, stabilizer, coating agent, thickening agent. Made from apples or citrus peel. Even with very little sugar, amide pectin forms stable gels that melt when heated. Switzerland: Must not be used in jelly confectionery in mini cups.	not fixed
E 442	Ammonium salts of phosphatidic acid	Their emulsifying effect is used, for example, in the production of chocolate to improve its flowability.	30th
E 444	Sucrose acetate isobutyrate SAIB	Stabilizer. SAIB is well suited to keep aromas, colors and the distribution of desired suspended solids stable in liquids.	20th
E 445	Glycerine ester from root resin	Stabilizer. If flavors are mixed with these glycerine esters, they can be stably distributed in liquids.	12.5
E 450	Disodium diphosphate, trisodium diphosphate, tetrasodium disphosphate, dipotassium diphosphate, tetrapotassium diphosphate, dicalcium diphosphate, calcium dihydrogen diphosphate	Complexing agents, acid regulators, melting salts. Salts of diphosphoric acid. Diphosphates are characterized by a particularly strong complex-forming effect and are therefore used in particular as cutter agents and melting salts.	70 (for the sum of phosphoric acid and all phosphates)
E 451	Pentasodium triphosphate , pentapotassium triphosphate	Complexing agent, acid regulator, melting salt, stabilizer. Salts of triphosphoric acid. The ability of triphosphates to dissolve proteins is stronger than that of diphosphates.	70 (for the sum of phosphoric acid and all phosphates)
E 452	Sodium polyphosphate, potassium polyphosphate, sodium calcium polyphosphate, calcium polyphosphate	Complexing agent, melting salt, stabilizer. Salts of polyphosphoric acid. Of all the phosphates approved as food additives, the polyphosphates are the most powerful protein dissolvers. They are also very suitable as melting salts.	70 (for the sum of phosphoric acid and all phosphates)
E 459	β-cyclodextrin	Filler, complexing agent, carrier. Annular dextrin, the compound of which remains stable even at very high temperatures and in the presence of acids and some enzymes.	5.0
E 460	microcrystalline cellulose , cellulose powder	Filler, stabilizer, release agent. Cellulose is indigestible and is therefore often used in low-calorie foods, where it creates a full, creamy feeling in the mouth without providing energy. Cellulose is also used as a stabilizer in sauces or cream products and prevents the formation of ice crystals in frozen products.	not fixed
E 461	Methyl cellulose	Gelling agent, stabilizer, coating agent, thickening agent. Methyl cellulose gives liquids a viscous consistency and forms strong gels when heated.	not fixed
E 462	Ethyl cellulose	Thickening agents, carriers, coating agents, foaming agents. In food, ethyl cellulose can be used as a binding and filler, in food supplements as a protective coating. In addition, the ethyl cellulose stabilizes water-oil mixtures.	not fixed
E 463	Hydroxypropyl cellulose	Emulsifier, filler, stabilizer, coating agent, thickener. It gives liquids a viscous consistency and forms strong gels when heated.	not fixed
E 464	Hydroxypropyl methyl cellulose	Emulsifier, filler, stabilizer, thickener. It gives liquids a viscous consistency and forms strong gels when heated.	not fixed
E 465	Ethyl methyl cellulose	Filler, stabilizer, carrier, thickener. It gives liquids a viscous consistency and forms strong gels when heated.	not fixed
E 466	Carboxymethyl celluloses (CMC)	Carrier, thickener, coating agent. Together with cellulose (E 460), sodium carboxymethyl cellulose is able to form solid gels. Because it forms very stable, smooth films, it is also used as a coating agent.	not fixed
E 468	Cross-linked sodium carboxymethyl cellulose	Filler, thickener. It is not soluble in water, but it swells without feeling damp or sticky.	not fixed
E 469	enzymatically hydrolyzed carboxymethyl cellulose	Filler, stabilizer. The substance is used as a filler in energy-reduced foods to produce the same consistency and fullness with less fat.	not fixed
E 470a	Sodium, potassium and calcium salts of fatty acids	Emulsifier, stabilizer, release agent, coating agent. Sodium and potassium salts are well suited to distributing fat-soluble substances as tiny droplets in otherwise aqueous solutions.	not fixed
E 470b	Magnesium salt of fatty acids	Carrier, release agent, coating agent. The fine powder has very good adhesive properties and is therefore mainly used as a release agent.	not fixed
E 471	Mono- and diglycerides of fatty acids (MDG)	Emulsifier, flour treatment agent. In baked goods, MDG interacts with the starch they contain, which means that they retain their ability to bind water for longer and the baked goods are less stale.	not fixed
E 472a	Acetic acid ester from MDG	Emulsifiers, carriers, coating agents. Strengthen the effect of other emulsifiers by influencing the crystal structure and malleability of fats.	not fixed
E 472b	Lactic acid esters from MDG	Emulsifier, flour treatment agent, stabilizer, carrier. They are able to hold air in food and thus influence the pore formation and the volume of baked goods.	not fixed
E 472c	Citric acid esters from MDG	Emulsifiers, complexing agents, carriers. Citric acid esters are able to form oil-in-water emulsions, support the action of antioxidants and thus protect fats from spoilage.	not fixed
E 472d	Tartaric acid esters from MDG	Emulsifiers, carriers. E 472d is very sparingly soluble and therefore of little technological importance.	not fixed
E 472e	Mono- and diacetyl tartaric acid esters from MDG	Emulsifiers. Because these ester compounds have strong interactions with proteins and especially wheat gluten, they are particularly important in the manufacture of baked goods.	50
E 472f	Mixed tartaric and acetic acid esters from MDG	Emulsifiers, flour treatment agents. Effects and uses like E 472e.	not fixed
E 473	Sugar esters of fatty acids	Emulsifier, flour treatment agent. Sugar esters differ in their effectiveness depending on which fatty acid predominates and how large the sucrose content is.	30 (for the sum of sugar esters and sugar glycerides E 474)
E 474	Sugar glycerides
E 475	Polyglycerol esters of fatty acids	Baking emulsifier, foaming . These ester compounds are stable even at high temperatures. They also keep air-whipped food stable and prevent unwanted fat splashing when heated.	25th
E 476	Polyglycerine polyricinoleate (PGPR)	Chocolate emulsifier. The combination of polyglycerine and polyrizic acid reduces the viscosity of chocolate masses and improves their flowability.	7.5
E 477	Propylene glycol esters of fatty acids esterified	Emulsifier. Support the effect of other emulsifiers by influencing the crystal form of fats.	25th
E 479b	Thermo-oxidized soybean oil, esterified with MDG	Baking emulsifier TOSOM, anti-foaming agent, release agent. A mixture that has strong emulsifying properties.	25th
E 481	Sodium stearoyl-2-lactylate (NSL)	Emulsifier, flour treatment agent. Because of its interactions with gluten, sodium stearoyl-2-lactylate improves the baking properties of flours. As an emulsifier with the proteins in milk, E 481 ensures better foam formation.	22nd
E 482	Calcium stearoyl-2-lactylate (CSL)	Emulsifier, flour treatment agent. Because of its interactions with gluten, sodium stearoyl-2-lactylate improves the baking properties of flours. As an emulsifier with the proteins in milk, E 481 ensures better foam formation.	22nd
E 483	Stearyl tartrate	Emulsifier, flour treatment agent. Stearyl tartrate is able to form oil-in-water emulsions. Because the compounds interact with proteins and especially with wheat gluten, they are particularly important in the production of baked goods.	not fixed
E 491	Sorbitan monostearate	Emulsifiers. Sorbitans are the ester compounds of sorbitol (E 420) with different fatty acids. The compounds have an emulsifying effect and also have a stabilizing effect on the crystal structure of solid fats. They promote the inclusion of air in food and often ensure a frothy, loose feeling in the mouth.	10 (as sorbitan , calculated from the sum of all sorbitan fatty acid esters)
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate

Flow aids, acid regulators

Flow aids are release agents to prevent the consumer from clumping. Acidity regulators keep the desired pH value of a food constant. They are used for better machine processing, but also to achieve desired properties. (45 in total)

E no.	material	Remarks	ADI
E 500	Sodium carbonates: E 500i: sodium carbonate , e 500II: sodium bicarbonate , e 500iii: sodium sesquicarbonate	Raising agent, acidity regulator, carrier. Sodium carbonates include soda (sodium carbonate, disodium carbonate), baking soda (sodium hydrogen carbonate, sodium bicarbonate), and sodium sesquicarbonate, which is a mixed crystal of soda and baking soda.	not fixed
E 501	Potassium carbonate (potash)	Raising agent, acidity regulator, release agent. Potassium carbonates are broken down through contact with acids. This releases carbon dioxide, which increases the volume of dough, for example.	not fixed
E 503	Ammonium carbonates: E 503i: ammonium carbonate , E 503ii: ammonium hydrogen carbonate	Raising agent, acidity regulator. Salts of carbonic acid E 290 and carbamic acid . The ammonium carbonates include ammonium carbonate, ammonium hydrogen carbonate (staghorn salt) and ammonium carbamate.	not fixed
E 504	Magnesium carbonates: magnesium carbonate , magnesium hydroxide carbonate , magnesium hydrogen carbonate	Acidity regulator, carrier, release agent. Magnesium salts of E 290. In addition to magnesium carbonate (magnesite), magnesium carbonates also include magnesium hydrogen carbonate. When they come into contact with acids, they are broken down, releasing carbon dioxide. They serve to break down cocoa and milk protein as well as acid regulators in table water.	not fixed
E 507	hydrochloric acid	Acidity regulator. Hydrochloric acid is mainly used to set a desired degree of acidity or for the targeted breakdown of proteins.	not fixed
E 508 E 509 E 511	Potassium chloride calcium chloride magnesium chloride	Firming agent, flavor enhancer, acidity regulator, carrier. Salts of hydrochloric acid E 507. Potassium chloride is used primarily because of its flavor-enhancing effect. Calcium chloride forms solid bonds with proteins, which is particularly desirable in cheese production. In addition, gelling processes with pectin (E 440) or alginates (E 400) can be controlled by E 509. Calcium chloride is also used as a firming agent in the processing of fruit and vegetables. Magnesium chloride is able to hold moisture on the surface of fruits and vegetables. It is also used as a substitute for table salt.	not fixed
E 512	Tin (II) chloride	Antioxidant, stabilizer. Tin-II-chloride is only approved for canned asparagus in jars or cans.	not fixed
E 513	sulfuric acid	Acidulants. To adjust the degree of acidity or for the targeted splitting of proteins.	not fixed
E 514	Sodium sulfate , sodium hydrogen sulfate	Glauber's salt. The sodium salts of sulfuric acid (E 513) include sodium sulfate and sodium hydrogen sulfate.	not fixed
E 515	Potassium sulfate , potassium hydrogen sulfate	Potassium salts of sulfuric acid E 513.	not fixed
E 516	Calcium sulfate	Calcium salt of sulfuric acid E 513, gypsum.	not fixed
E 517	Ammonium sulfate	EU: Not approved. Switzerland: Admitted.
E 520	Aluminum sulfate	Firming agent, stabilizer. Aluminum sulphates give fruit and vegetable pieces greater strength and solidify edible sausage casings made from natural casings as well as coatings made from other gelling agents.	1 mg / kg body weight (based on aluminum)
E 521 E 522	Aluminum sodium sulfate aluminum potassium sulfate	Salts of sulfuric acid E 513, alums . They are used like aluminum sulphate (E 520).	1 mg / kg body weight
E 523	Aluminum ammonium sulfate	Alum , salts of sulfuric acid E 513. It is used like aluminum sulphate (E 520).	1 mg / kg body weight
E 524	Sodium hydroxide	Also caustic soda . Sodium hydroxide is a strong base that is used to set and stabilize the desired degree of acidity (pH values).	not fixed
E 525	Potassium hydroxide	Potash is a strong base that is used to set and stabilize the desired degree of acidity (pH values). Potassium hydroxide is also suitable for digesting starch and protein.	not fixed
E 526	Calcium hydroxide	Lime milk is a strong, caustic base and is used, among other things, in the treatment of drinking water. It also serves to break down proteins and starch, which is used, for example, to extract residual sugar from molasses.	not fixed
E 527	Ammonium hydroxide	Ammonium hydroxide is the aqueous solution of ammonia . Because it is able to neutralize acids, ammonium hydroxide is used in the treatment of drinking water. It is also used to break down milk protein, cocoa products and egg products.	not fixed
E 528	Magnesium hydroxide	Acidity regulator, release agent. Magnesium hydroxide is used to set and stabilize the desired degree of acidity (pH values) and is mainly used for drinking water treatment. In addition, E 528 serves to break down milk protein and cocoa products.	not fixed
E 529	Calcium oxide	Calcium oxide is also called quicklime because of its production . Calcium hydroxide (E 526) is produced from this with water and used accordingly.	not fixed
E 530	Magnesium oxide	Magnesia . The white powder has a neutralizing effect on acids. It is used, among other things, in drinking water treatment, but also serves to break down raw cocoa and milk protein. As a release agent, it ensures that powder and granules do not clump together and remain free-flowing.	not fixed
E 535 E 536 E 538	Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide	Release agent. Ferrocyanide, also known as blood liquor salt, improve the flowability of table salt by wrapping itself around the crystals that are formed. Potassium ferrocyanide is also used as a clarifying agent for wine.	0.025 mg / kg body weight (for the sum of all ferrocyanides)
E 541	Sodium aluminum acid phosphate (SALP)	Raising agent. SALP is a derivative of phosphoric acid (E 338). It is used as an acid carrier in baking powder.	1 mg / kg body weight
E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559	Silicon dioxide calcium silicate magnesium silicate , magnesium trisilicate talc sodium aluminum silicate potassium aluminum silicate calcium aluminum silicate aluminum silicate ( kaolin )	Filler, carrier, release agent. As the finest powders, silica and silicates prevent powders from clumping together or from confectionery, cheese slices, chewing gum, rice and salt, for example. Switzerland: E 559 not permitted. Bio Suisse also ended the approval of E 551 at the beginning of 2019 due to concerns about the nanoparticles it contains .	not fixed
E 570	Fatty acids	Fatty acids are the building blocks of all fats and oils. They are mainly important as raw materials for the production of various emulsifiers.	not fixed
E 574 E 575 E 576 E 577 E 578	Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate	Mild acidulants and complexing agents that support the action of antioxidants, gelling and thickening agents.	not fixed
E 579 E 585	Iron gluconate , iron lactate	Iron (II) gluconate is only approved for coloring green olives black.	0.8 mg / kg body weight

Flavor enhancers

Flavor enhancers are substances that enhance the taste and / or smell of a food. (total of 18)

E no.	material	Remarks	ADI
E 620 E 621 E 622 E 623 E 624 E 625	Glutamic acid Sodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate	Glutamates, condiments to enhance flavor, substitute for table salt.	not fixed
E 626 E 627 E 628 E 629	Guanylic acid disodium guanylate dipotassium guanylate calcium guanylate	Guanylic acid and guanylates have a strong taste-enhancing effect in foods that contain salt. Their effectiveness is increased in mixtures with glutamic acid (E 620).	not fixed
E 630 E 631 E 632 E 633	Inosinic acid disodium inosinate dipotassium inosinate calcium inosinate	Inosinic acid and inosinates have a strong taste-enhancing effect in foods that contain salt. Their effectiveness is increased in mixtures with glutamic acid (E 620).	not fixed
E 634 E 635	Calcium 5'-ribonucleotide disodium 5'-ribonucleotide	The hydrolyzate of these nucleic acids contains, among other things, guanylic acid (E 626) and guanylates as well as inosinic acid (E 630) and inosinates. For this reason, calcium 5'-ribonucleotide has a taste-enhancing effect.	not fixed
E 640	Glycine and its sodium salt	The slightly sweet compound and its sodium salt round off the taste of sweeteners.	not fixed
E 650	Zinc acetate	Zinc acetate is the zinc salt of acetic acid (E 260) and is only approved for chewing gum.	not fixed

More fabrics

There are a variety of other substances that belong to none of the previously mentioned groups, such as anti-foaming agents , flour treatment agent , humectant , packaging gases, chewing masses or stabilizers . (total of 47)

E no.	material	Remarks	ADI
E 900	Polydimethylsiloxane (PDMS)	In food, the so-called silicone oil prevents unwanted foams from forming during the production of jams, fruit juices or during deep-frying processes.	1.5 mg / kg body weight
E 901 E 902 E 903 E 904	Beeswax , white and yellow candelilla wax carnauba wax shellac	As a coating agent or surface treatment agent, waxes prevent the loss of moisture through the peel of fruit, for example. Fruits whose surface has been treated in this way are labeled “waxed”. Also as coating agents for confectionery, baked goods coated with chocolate, nuts, snacks, coffee beans, chewing gum for chewing gum.	not fixed
E 905	Microwax	The wax with its particularly fine crystal structure is one of the natural ingredients of petroleum. Exclusively for the surface treatment of confectionery (except chocolate), chewing gum, melons, mango, papaya and avocado.	not fixed
E 907	Hydrogenated poly-1-decene	Protective coating agent exclusively for sugar confectionery and dried fruits.	6 mg / kg body weight
E 912	Montanic acid ester	Only approved for the surface treatment of fresh citrus fruits, melons, mangoes, papayas, avocados and pineapples in order to protect them from drying out. Fruits whose surface has been treated in this way are labeled “waxed”. EU: From October 1, 2014, montanic acid ester is no longer permitted as an additive in the European Union. Switzerland: Approved.	not fixed
E 914	Polyethylene wax oxidates	Artificial waxes. Coating agent for fresh citrus fruits, melons, mangoes, papayas, avocados or pineapples to protect them from drying out. Fruits whose surface has been treated in this way are labeled “waxed”.	not fixed
E 920	L- cysteine , cysteine hydrochloride	Flour treatment agents. L-cysteine ​​makes dough more elastic and easier to knead. The amino acid also improves the ability of dough to hold gas and thus ensures that airy baked goods keep their consistency for a long time.	not fixed
E 927b	Carbamide	Stabilizer. Only approved for chewing gum with no added sugar. Used to round off the taste and improve chewing properties.	not fixed
E 938 E 939 E 941 E 942 E 943a E 943b E 944 E 948 E 949	Argon helium nitrogen nitrous oxide butane isobutane propane oxygen hydrogen	Propellants, protective and packing gases. Gases are blown into the packaging of particularly sensitive foods in order to displace the oxygen there. In this way, oxygen-related degradation processes, such as the loss of colors, aromas or structures, are inhibited. Oxygen-dependent bacteria cannot grow in this atmosphere either. Food packaged in this way is labeled “Packaged in a protective atmosphere”. Propellant gases are used for foam formation and as extraction solvents. Butane is only approved for commercially used baking sprays made from vegetable oil. Oxygen is used, for example, to stabilize the red color of meat and to inhibit the growth of anaerobic microorganisms.	not fixed
E 999	Quillaja extract	Foaming agent, stabilizer. Quillaja extract is only approved for non-alcoholic flavored drinks based on water and cider.	5 mg / kg body weight
E 1103	Invertase	Humectants. Invertase is used to keep confectionery or its fillings soft or to liquefy them in a targeted manner.	not fixed
E 1105	Lysozyme	EU: Not approved. Switzerland: Admitted.
E 1200	Polydextrose	Humectant, filler. In combination with sweeteners in low-energy foods, it gives volume and structure with little energy.	not fixed
E 1201 E 1202	Polyvinylpyrrolidone polyvinylpolypyrrolidone	PVP and PVPP are only approved for food supplements that are offered in the form of tablets or coated tablets.	not fixed
E 1203	Polyvinyl alcohol	Polyvinyl alcohol is only approved as a coating agent for food supplements.	not fixed
E 1204	Pullulan	Pullulan is used in the coating of dietary supplements in the form of capsules, tablets or dragees. The additive is also used in breath fresheners in the form of thin leaves.	not fixed
E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451	Modified starch mono starch phosphate starch phosphate Phosphated distarch phosphate Acetylated distarch Acetylated starch Acetylated distarch adipate hydroxypropyl starch Hydroxypropyl Starch Acetylated oxidized starch	Chemically modified starches . Form tough masses (gelatinization). Modified starches create a creamy feel in the mouth and are therefore often used as a substitute for fat.	not fixed
E 1452	Starch Aluminum Octenyl Succinate (SAOS)	SAOS is used as a release agent in encapsulated vitamin preparations in dietary supplements. The substance is water-repellent and prevents clumping when drying at low temperatures.	not fixed
E 1505	Triethyl citrate	Esters of citric acid E 330. With the help of triethyl citrate, aromas are distributed in foods. Triethyl citrate is only approved for egg white powder and flavorings.	20 mg / kg body weight
E 1517	Glycerol diacetate (diacetin)	Carrier. Glycerine diacetate is only approved for the production of flavors.	not fixed
E 1518	Glycerol triacetate (triacetin)	Ester of glycerine E 422 with acetic acid E 260. Only approved for chewing gum and flavorings.	not fixed
E 1519	Benzyl alcohol	Benzyl alcohol is only approved for the production of flavors that are to be used in the following foods: liqueurs, flavored wine-based drinks, cocktails, sweets, chocolate, cakes and cookies.	5 mg / kg body weight (sum of benzoic acid and benzoates)
E 1520	1,2 propanediol (propylene glycol)	Many other additives and enzymes can be dissolved very well in propylene glycol. Only approved for chewing gum and flavors.	25 mg / kg body weight
E 1521	Polyethylene glycol	Polyethylene glycol is only approved as a film coating agent for food supplements.	not fixed

Substances without an assigned E number

(total of 26)

E no.	material	Remarks	ADI
-	Alumina	Chewing gum, filler.	-
-	Wax ester	Chewing gum, esters of fatty acids.	-
-	Gutta	Hardly any gum for chewing gum, purified plant exudates (gums) mainly from chicory .	-
-	rubber	Hardly any gum for chewing gum, purified plant exudates, mainly from Hevea brasiliensis .	-
-	rosin	Hardly any gum for chewing gum, the part of the pine resin that remains after the turpentine oil distillation.	-
-	Rosin ester	Chewing gum, esters of rosin.	-
-	mastic	Gum for chewing gum, resin from Pistacia lentiscus L. ( Sapindaceae ).	-
-	Paraffin oil hard paraffin, of course	Hardly any gum for chewing gum, mixtures of purified hydrocarbons obtained from crude oil, lignite or shale tar oil.	-
-	Hard paraffin , synthetic	Gum for chewing gum, synthetic hydrocarbon.	-
-	Microcrystalline waxes	Chewing gum, microwaxes, a mixture of purified hydrocarbons from petroleum.	-
-	Wool wax	Hardly any gum mass. Lanolin, a purified, ointment-like mass obtained from processing sheep's wool.	-
-	Polyisobutylene	Gum for chewing gum, synthetic hydrocarbon.	-
-	Styrene-butadiene rubber	Gum for chewing gum, synthetic hydrocarbon.	-
-	Butyl rubber (also isobutene-isoprene rubber)	Gum for chewing gum, synthetic hydrocarbon.	-
-	Polyethylene	Gum for chewing gum, synthetic hydrocarbon.	-
-	Polyvinyl esters of the unbranched fatty acids C 2 to C 18	Gum for chewing gum, synthetic hydrocarbon.	-
-	Activated carbon	to remove unwanted colorants.	-
-	Hydrogen peroxide	Bleach.	-
-	Monoammonium orthophosphate diammonium orthophosphate	Yeast nutrient in wine and fruit wine.	-
-	Calcium phytate Calcium magnesium phytate	Clarifying agents for beverages.	-
-	Tannins	Clarifying agents for beverages.	-
-	Potassium permanganate	Bleach for starch.	-
-	sulfur	Preservatives in wine.	-
-	Sodium hypochlorite	Bleaches, disinfectants for drinking water.	-
-	Benzyl alcohol , ethyl lactate	Carriers for flavors.	-
-	Cystine , cystine hydrochloride	Flour treatment agent, natural amino acid, changes the glue properties like E920.	-

Web links

• Database additives of the Directorate-General for Health and Food Safety (DG SANTE)

Remarks

1. ↑ ^{a b c d e} in mg per kg of body weight.
2. ↑ This expression is used when the available toxicological, biochemical and clinical data suggest that the total uptake of the substance, resulting from its natural presence and / or its current use (s) in food, is in the range required to achieve the desired technological effect required amount does not represent a health hazard. For this reason, the establishment of a numerical limit value for the ADI is not considered necessary. See Report on Food Additive Intake in the EU , page 6
3. ↑ ^{a b c d} E 150a, E 150b, E 150c and E 150d together.

Individual evidence

1. ↑ Regulation (EC) no. 1129/2001 of the Commission of 11 November 2011 amending Annex II to Regulation (EC) no. 1333/2008 of the European Parliament and of the Council with regard to a list of food additives in the European Union recalled, on February 16, 2012
2. ↑ There are also no longer permitted substances listed - crossed out and with a corresponding note.
3. ↑ ^{a b} SR 817.022.31 Ordinance of the FDHA on additives permitted in food
4. ↑ Additive Admissions Ordinance Federal Ministry of Justice
5. ↑ BMEL : Authorization and use of food additives
6. ↑ additive -online ADI value: How much additive do you want?
7. ↑ Report of the Commission on the intake of food additives in the European Union Development process of all ADI values
8. ↑ ^{a b c d e f} Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of December 16, 2008 on food additives , Appendix 5, p. 18 List of food colors for which additional information will be provided from January 20, 2010 need to be done
9. ↑ ^{a b c d e f} Regulation (EU) No. 238/2010 of the Commission of March 22, 2010 amending Annex V of Regulation (EC) No. 1333/2008 of the European Parliament and of the Council with regard to labeling requirements for beverages, which contain more than 1.2% alcohol (volume concentration) and certain food colors
10. ↑ ^{a b c} SR 817.022.31, Art. 13, Paragraph 2
11. ↑ Scientific Opinion of the Panel on Food Additives, Flavors, Processing Aids and Materials in Contact with Food on a request from the Commission on the safety in use of lycopene as a food color . The EFSA Journal 2008 674, 1–12, doi: 10.2903 / j.efsa.2008.674
12. ↑ ^{a b} Peter Kuhnert, Erich Lück: Lexicon of food additives . Behr's Verlag, Hamburg 2010, ISBN 978-3-89947-533-3 , p. 176.
13. ↑ France bans the controversial whitening agent titanium dioxide. In: Spiegel Online. April 17, 2019, accessed May 24, 2019 .  , 17.
14. ↑ Efsa advice on the safety of aluminum in food
15. ↑ Directive 2006/52 / EC of the European Parliament and of the Council of July 5, 2006 amending Directive 95/2 / EC on food additives other than colors and sweeteners and Directive 94/35 / EC on sweeteners used in food allowed . In: Official Journal of the European Union. P. 13, 3. a) i), July 26, 2006.
16. ↑ Entry on sulfur dioxide. In: Römpp Online . Georg Thieme Verlag, accessed on February 8, 2016.
17. ↑ Directive 2003/114 / EC to delete E 231 and E 232 as food additives
18. ↑ Entry on formic acid. In: Römpp Online . Georg Thieme Verlag, accessed on June 19, 2013.
19. ↑ EFSA Panel on Food Additives, Flavors, Processing Aids and Materials in Contact with Food, 2007. Opinion of the Scientific Panel on food additives, flavors, processing aids and materials in contact with food (AFC) related to an application on the use of ethyl lauroyl arginate as a food additive. EFSA Journal 2007 5 (7): 511, 27 pp. doi: 10.2903 / j.efsa.2007.511
20. ↑ Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive
21. ↑ Amendment to Directive 94/35 on sweeteners: scope of the authorization of sucralose (PDF; 22 kB). Statement by the BgVV, Federal Institute for Risk Assessment , February 9, 2001.
22. ↑ Scientific Opinion of the Panel on Food Additives, Flavors, Processing Aids and Materials in Contact with Food on a request from European Commission on Neotame as a sweetener and flavor enhancer. The EFSA Journal 2007 581, 1–43 doi: 10.2903 / j.efsa.2007.581
23. ^ Scientific Opinion on the safety of advantame for the proposed uses as a food additive . The EFSA Journal 2013 11 (7): 3301, 68 pp. doi: 10.2903 / j.efsa.2013.3301
24. ^ Scientific Opinion on the re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive . The EFSA Journal 2016 14 (5): 4489, 39 pp. doi: 10.2903 / j.efsa.2016.4489
25. ↑ ^{a b} Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives
26. ↑ EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Leblanc JC , Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Boon P, Chrysafidis D, Gürtler R, Tobback P, Altieri A, Rincon AM and Lambré C, 2017. Scientific Opinion on the re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives. EFSA Journal 2017; 15 (5): 4788, 56 pp. doi: /10.2903/j.efsa.2017.4788
27. ↑ This is new in organic farming 2019. (PDF; 277 KB) In: shop. fibl.org . Bio Suisse , 2018, accessed on January 27, 2019 . 
28. ↑ see Regulation (EU) No. 957/2014 of September 10, 2014 amending Annex II of Regulation (EC) No. 1333/2008 of the European Parliament and of the Council and the annex to Regulation (EU) No. 231/2012 the commission regarding the deletion of montanic acid ester (E 912) .