Have you ever come across a food label that lists ‘E’ numbers and wondered what they mean? Well, you’re not alone. Many people find these codes confusing and often associate them with harmful additives in their food.

However, this is not always the case. In this guide, we will explore what ‘E’ numbers are, how they are used in food labeling, and what they mean for your health.

What are ‘E’ numbers?

‘E’ numbers are codes given to food additives that have been approved for use in the European Union (EU).

These codes are assigned by the European Food Safety Authority (EFSA) and are used to identify and regulate the use of additives in food products. The ‘E’ stands for ‘Europe’ and is used before the number to indicate that the additive has been approved for use in the EU.

Why are ‘E’ numbers used?

Food additives are used for various reasons, such as improving the taste, texture, and appearance of food products, and extending their shelf life. Additives are also used to enhance nutritional value or to preserve the safety of certain food products.

‘E’ numbers are used to identify these additives on food labels so that consumers can make informed choices about the food products they buy.

Types of ‘E’ numbers

There are several types of ‘E’ numbers that are used in food labeling. These include:.

1. Colourings – E100 to E199

These are used to add or enhance the colour of food products. They can be obtained from natural sources such as beetroot and saffron or can be synthetic.

Some synthetic colours have been linked to hyperactivity in children, and EU regulations require warning labels for these. Natural colours are generally considered safe and have no known adverse effects on health.

2. Preservatives – E200 to E299

These are used to prevent spoilage and microbial growth in food products. They can be natural or synthetic, and some are more harmful than others.

For example, sulfites (E220 to E228) are commonly used as preservatives in wine, beer, and dried fruits, but they can cause allergic reactions in some people. Other, less harmful preservatives include vinegar (E260) and citric acid (E330).

3. Antioxidants – E300 to E399

These are used to prevent oxidation and spoilage of food products. Oxidation can cause food products to become rancid or discoloured, and antioxidants help to prevent this.

Some antioxidants, such as vitamin C (E300) and vitamin E (E306), are naturally occurring, while others are synthetically produced.

4. Emulsifiers – E400 to E499

These are used to help combine two or more substances that don’t normally mix, such as oil and water. Emulsifiers can also be used to improve the texture and stability of food products.

Some commonly used emulsifiers include lecithin (E322) and carboxymethylcellulose (E466).

5. Stabilisers, thickeners, and gelling agents – E400 to E499

These are used to improve the texture and consistency of food products. They can also be used to stabilize emulsions and prevent separation.

Some commonly used stabilisers, thickeners, and gelling agents include carrageenan (E407), xanthan gum (E415), and pectin (E440).

6. Sweeteners – E900 to E999

These are used to add sweetness to food products without the calories of sugar. Some sweeteners are natural, such as stevia (E960), while others are synthetic, such as aspartame (E951).

Some synthetic sweeteners have been linked to health problems such as cancer and neurological disorders, but they are generally considered safe when consumed in moderation.

7. Flavour enhancers – E600 to E699

These are used to improve the flavour of food products. Some flavour enhancers, such as monosodium glutamate (MSG) (E621), have been linked to health problems such as headaches and allergic reactions.

However, most flavour enhancers are considered safe when consumed in moderation.

Understanding ‘E’ numbers in food labeling

‘E’ numbers are listed on food labels alongside the name or description of the food additive. The code is used to identify the additive and regulate its use in food products.

The list of ingredients on a food label is generally arranged in descending order of weight, with the ingredient that weighs the most listed first. This means that any additives added in significant amounts will be listed towards the top of the list.

Are ‘E’ numbers safe?

The safety of ‘E’ numbers varies depending on the type of additive and the amount used. Some additives, such as some synthetic colours and sweeteners, have been linked to health problems and may be harmful if consumed in excessive amounts.

However, most additives are considered safe when consumed in moderation and at the levels approved for use in food products. EU regulations also require all additives to undergo rigorous testing before they are approved for use in food products.

Final Thoughts

Understanding ‘E’ numbers in food labeling can help you make more informed choices about the food products you buy.

While some additives may pose a health risk if consumed in excess, most additives are considered safe when consumed in moderation. By understanding what ‘E’ numbers signify and their potential impact on your health, you can make better decisions about the food you eat.