General Information, Facts & Tables
[Food Related Lists]

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• Food Additives See Also: Food Additive Functions
  • Additives by Number
    • No: Name; Function [Number 0 - 9]
    • Colours
      • 100: Curcumin / Turmeric; Yellow - Orange colour
      • 101: Riboflavin / Ribiflavin-5'-phosphate-sodium; Vitamin B2 / Yellow - Orange colour
      • 102: Tartrazine; Yellow - Orange colour
      • 107: Yellow 2G; Yellow colour
      • 110: Sunset yellow FCF; Yellow colour
      • 120: Cochineal; Red colour
      • 122: Azorubine; Red colour
      • 123: Amaranth; Purple colour
      • 124: Ponceau 4R; Red colour
      • 127: Erythrosine; Red colour
      • 129: Allura red AC; Red colour
      • 132: Indigotine; Blue colour
      • 133: Brilliant Blue FCF; Blue colour
      • 140: Chlorophyll; Green colour
      • 141: Copper complexes of chlorophyll / chlorophillins; Green colour
      • 142: Green S; Green colour
      • 150: Caramel; Brown colour
      • 151: Brilliant Black BN; Black colour
      • 153: Vegetable carbon; Black colour
      • 155: Brown HT; Brown colour
      • 160 a: a-Carotine / b-Carotine / y-Carotine; Yellow - Orange colour
      • 160 b: Annatto extracts; Yellow - Orange - Red colour
      • 160 e: b-Apo-8'-carotenal; Orange - Yellow - Red colour
      • 160 f: b-Apo-8'-carotenoic acid ethly ester; Yellow - Orange colour
      • 161: Xanthophylls; Yellow - Red colour
      • 162: Beet red; Purple - Red colour
      • 163: Anthocyanins; Red - Blue - Violet colour
      • 170: Calcium carbonate; White alkali
      • 171: Titanium dioxide; White colour
      • 172: Iron Oxides; Black - Brown - Red - Orange - Yellow colours
      • 181: Tannic acid; Clarifying agent
    • Preservatives
      • 200: Sorbic acid; Preservative
      • 201: Sodium sorbate; Preservative
      • 202: Potassium sorbate; Preservative
      • 203: Calcium sorbate; Preservative
      • 210: Benzoic acid; Preservative / Antioxidant
      • 211: Sodium benzoate; Preservative
      • 212: Potassium benzoate; Preservative
      • 213: Calcium benzoate; Preservative
      • 216: Propylparaben; Preservative
      • 218: Methylparaben; Preservative
      • 220: Sulpur dioxide; Preservative / Bleaching agent
      • 221: Sodium sulphite; Processing agent
      • 222: Sodium bisulphite; Preservative / Bleaching agent
      • 223: Sodium metabisulphite; Antioxidant / Bleaching agent / Preservative
      • 224: Potassium metabisulphaite; Preservative
      • 225: Potassium sulphite; Preservative
      • 228: Potassium bisulphite; Preservative
      • 234: Nisin; Preservative
      • 235: Natamycin; Antifungal preservative
      • 249: Potassium nitrate; Preservative / Curing agent
      • 250: Sodium nitrite; Preservative
      • 251: Sodium nitrate; Preservative
      • 252: Potassium nitrate; Preservative / Colour fixative / Curing agent
      • 260: Acetic Acid; Antibacterial agent
      • 261: Potassium acetate; Colour preserver / Buffer / Neutralising agent
      • 262: Sodium hydrogen diacetate; Preservative / Sequestrant / Acidity regulator
      • 262: Sodium acetate; Buffer
      • 263: Calcium acetate; Buffer / Sequestrant / Firming agent / Anti-mould agent
      • 264: Ammonium acetate; pH Adjuster / Preservative
      • 270: Lactic acid; Acid / Flavouring / Preservative
      • 280: Propionic acid; Antifungal preservative
      • 281: Sodium propionate; Antimicrobial preservative
      • 282: Calcium propionate; Antimicrobial preservative
      • 283: Potassium propionate; Mould inhibiting preservative
      • 290: Carbon Dioxide; Packaging gas / Coolant / Preservative
      • 296: DL-Malic acid; Flavouring / Acid
      • 297: Fumaric acid; Flavouring / Acid / Anti-oxidant / Raising agent
    • Antioxidants / Food Acids / Mineral Salts
      • 300: Ascorbic acid; Antioxidant / Improving agent / Colour preservative / Vitamin C
      • 301: Sodium ascorbate; Antioxidant / Colour preservative / Vitamin C
      • 302: Calcium ascorbate; Antioxidant / Vitamin C
      • 303: Potassium ascorbate; Antioxidant / Vitamin C
      • 304: Ascorbyl palmitate; Antioxidant / Colour preservative / Vitamin C
      • 306: Tocopherols; Antioxidant / Vitamin E
      • 307: a-Tocopherol; Antioxidant / Vitamin E
      • 308: y-Tocopherol; Antioxidant / Vitamin E
      • 309: q-Tocopherol; Antioxidant / Vitamin E
      • 310: Propyl gallate; Antioxidant
      • 311: Octyl gallate; Antioxidant
      • 312: Dodecly gallate; Antioxidant
      • 317: Erythorbic acid; Colour preserver / Fixer
      • 318: Sodium erythorbate; Antioxidant
      • 319: t-Butylhydroquinone; Antioxidant
      • 320: Butylated hydroxyanisole; Antioxidant
      • 321: Butylated hydroxytoluene; Antioxidant
      • 322: Lecithins; Emulsifier
      • 325: Sodium lactate; Antioxidant / Synergist / Humectant / Bodying agent / Glycerol substitute
      • 326: Potassium lactate; Antioxidant / Synergist
      • 327: Calcium lactate; Antioxidant / Synergist / Buffer / Firming agent / Dough conditioner / Colour preserver
      • 328: Ammonium lactate; Dough conditioner / Buffer
      • 329: Magnesium lactate; Dough conditioner / Buffer
      • 330: Citric acid; Antioxidant / Synergist / Sequestrant / Acid stabiliser / Flavouring / Vitamin C / Colour preserver / Setting agent
      • 331: Sodium citrates; Buffers / Synergists / Acid controls
      • 332: Potassium citrates; Buffers / Antioxidants / Emulsifiers
      • 333: Calcium citrates; Emulsifiers / Sequestrants / Buffers / Firming agents
      • 334: Tartaric acid; Sequestrant / Synergist / Antioxident / Acidity adjuster
      • 335: Sodium tartrate; Synergist / Sequestrant / Emulsifier / Buffer / Antioxidant
      • 336: Potassium tartrates; Emulsifiers / Raising agents / Acids / Buffers
      • 337: Potassium sodium tartrate; Synergist / Emulsifier / Buffer
      • 338: Phosphoric acid; Sequestrant / Flavouring agent / Anit-oxidant
      • 339: Sodium phosphates; Texturisers / Anti-oxidants / Buffers / Nutrients / Gekking agents / Stabilisers / Anti-caking agent / Clarifying agents
      • 340: Potassium phosphates; Sequestrants / Buffers / Emulsifying salts / Anti-oxidants / Synergists
      • 341: Calcium phosphates; Anti-caking agents / Clarifying agents / Improving agents / Firming agents / Buffers / Emulsifying salts / Antioxidants / Texturisers
      • 343: Magnesium phosphates; Nutrients / Dietary supplements / Anti-caking agents
      • 350: DL-sodium malate; Buffers / Seasoning agents
      • 351: DL-Potassium malate; Buffer
      • 352: DL-calcium malates; Buffers / Firming agents / Seasoning agents
      • 353: Metatartaric acid; Sequestrant
      • 355: Adip acid; Buffer
      • 357: Potassium adipate; Buffer / Anit-oxidant / Whipping agent
      • 365: Sodium fumarate; Buffer / Seasoning agent / Whipping agent / Anti-oxidant / Acidifier
      • 366: Potassium fumarate; Buffer / Anit-oxidant / Whipping agent
      • 367: Calcium fumarate; Buffer / Anit-oxidant / Whipping agent
      • 375: Niacin; Colour Protector / Vitamin B
      • 380: Triammonium citrate; Emulsifying salt / Buffer / Softening agent
      • 381: Ammonium ferric citrates; Anti-caking agents / Dietary iron supplements
    • Vegetable Gums / Emulsifiers / Anti Caking Agents / Humectants
      • 400: Algininc acid; Stabiliser / Vegetable gum / Thickening agent
      • 401: Sodium alginate; Vegetable gum / Stabiliser / Suspending agent / Thickening agent
      • 402: Potassium alginate; Vegetable gum / Emulsifier / Stabiliser / Gelling agent
      • 403: Ammonium alginate; Vegetable gum / Emulsifier / Stabiliser / Thickener
      • 404: Calcium alginate; Vegetable gum / Emulsifier / Stabiliser / Gelling agent
      • 405: Popylyene glycol alginate; Vegetable gum / Emulsifier / Thickener / Stabiliser / Solvent
      • 406: Agar; Thickener / Stabiliser
      • 407: Carrageenan (Irish moss); Emulsifier / Thickener / Gelling agent
      • 410: Locust bean gun (Carob bean gum); Texturiser / Stabiliser / Emulsifier / Thickening agent / Gelling agent
      • 412: Guar gum; Stabiliser / Suspending agent / Thickening agent / Dietary agent / Bulking agent
      • 413: Tragacanth; Thickener / Stabiliser / Emulsifier
      • 414: Acacia (Gum arabic); Thickener / Emulsifier / Stabiliser
      • 415: Xanthan gum; Emulsifier / Stabiliser / Thickener
      • 416: Karaya gum; Thickener / Stabiliser / Emulsifier
      • 420: Sorbitol / Sorbitol syrup; Sweetener / Humectant / Stabiliser / Texturiser
      • 421: Mannitol; Texturiser / Sweetener / Anti-caking agent / Anti-sticking agent
      • 422: Glycerin (Glycerol); Humectant / Sweetener / Solvent / Bodying agent / Coating agent
      • 433: Polysorbate 80; Humectant / Emulsifier / Stabiliser
      • 435: Polysorbate 60; Stabiliser / Emulsifier
      • 436: Polysorbate 65; Emulsifier
      • 440 a: Pectin; Stabiliser / Thickening agent / Bodying agent / Gelling agent
      • 442: Ammonium salts of phosphatidic acid; Emulsifier / Stabiliser
      • 450 (1): Sodium acid pyrophosphate; Emulsifier / Colour Improver / Buffer / Sequestrant / Raising agent
      • 450 (2): Trisodium diphosphate; Emulsifier / Colour Improver / Buffer / Sequestrant / Raising agent
      • 450 (3): Sodium pyrophosphate; Stabiliser / Buffer / Emulsifying salt / Sequestrant / Gelling agent
      • 450 (4): Potassium pyrophosphate; Stabiliser / Emulsifying salt / Buffer / Sequestrant
      • 450 (5): Sodium tripolyphosphate; Stabiliser / Sequestrant / Emulsifying salt / Texturiser / Buffer
      • 450 (6): Potassium tripolyphosphate; Stabiliser / Sequestrant / Emulsifying salt / Texturiser / Buffer
      • 450 (7): Sodium polyphosphates; Stabilisers / Sequestrants / Emulsifying salts / Texturisers
      • 450 (8): Potassium polyphosphates; Stabilisers / Sequestrants / Emulsifying salts
      • 450 a: Ammonium phosphates; Buffers / Sources of yeast / Sources of phosphorous / Sources of nitrogen
      • 460: Microcrystalline cellulose; Stabiliser / Dietary fibre / Baking agent / Binding agent / Anti-caking agent / Hydration agent
      • 460: Powdered cellulose; Dispersant / Filter acid / Bulking agent / Anti-caking agent / Binding agent / Thickening agent
      • 461: Methylcellulose; Bulking agent / Binding agent / Emulsifier / Stabiliser / Thickener / Film former
      • 464: Hydroxypropylmethyl-cellulose; Emulsifier / Stabiliser / Gelling agent / Suspending agent / Thickening agent
      • 465: Methylethylcellulose; Suspending agent / Emulsifier / Stabiliser / Thickener
      • 466: Sodium carboxymethyl-cellulose; Stabiliser / Texturiser / Gelling agent / Bulking agent / Thickening agent
      • 469: Sodium caseinate; Whitener / Emulsifier / Stabiliser / Binder
      • 471: Mono-glycerides / Di-glycerides of fat forming fatty acids; Stabilisers / Emulsifiers / Thickening agents
      • 472: Acetic / Lactic / Citric / Tartaric / Fatty acid esters of glycerol; Solvent / Lubricant / Emulsifiers / Stabilisers / Coating agents / Texturisers
      • 473: Sucrose esters of fatty acids; Stabilisers / Emulsifiers
      • 475: Polyglycol esters of fatty acids; Stabilisers / Emulsifiers
      • 476: Polyglycol esters of inter-esterified ricinoleic acid; Stabilisers / Emulsifiers
      • 477: Propane-1 / Propane-2 / diol esters of fatty acids; Stabilisers / Emulsifiers
      • 480: Dioctyl sodium sulphosuccinate; Emulsifier / Wetting agent / Dispersing agent
      • 481: Sodium stearoyl lactylate; Emulsifier / Stabiliser
      • 482: Calcium stearoyl lactylate; Stabiliser / Emulsifier / Whipping agent
      • 491: Sorbitan monostearate; Stabiliser / Emulsifier / Glazing agent
      • 492: Sorbitan tristearate; Stabiliser / Emulsifier
    • Mineral Salts / Anti Caking Agents
      • 500: Sodium carbonate; Base
      • 500: Sodium bicarbonate; Aerating agent / Dilutant / Base
      • 501: Sodium sesquicarbonate; Base
      • 503: Potassium carbonate / Potassium hydrogen carbonate; Alkali / Base
      • 504: Magnesium carbonate; Acidity regulator / Alkali / Anti-caking agent / Anti-bleaching agent
      • 507: Hydrochloric acid; Acid
      • 508: Potassium chloride; Salt substitute / Gelling agent
      • 509: Calcium chloride; Firming agent / Sequestrant
      • 510: Ammonium chloride; Flavour / Yeast
      • 511: Magnesium chloride; Colour retainer / Nutrient / Firming agent
      • 514: Sodium sulphate; Dilutent
      • 515: Potassium sulphate; Salt substitute
      • 516: Calcium sulphate; Sequestrant / Nutrient / Firming agent
      • 518: Magnesium sulphate (Epsom salts); Firmaing agent / Nutrient
      • 519: Cupric sulphate; Nutrient / Preservative / Colour fixative
      • 526: Calcium hydroxide; Nutrient / Firming agent / Neutralising agent
      • 529: Calcium oxide; Nutrient / Alkali
      • 535: Sodium ferrocyanide; Anti-caking agent
      • 536: Potassium ferrocyanide; Anti-caking agent
      • 541: Sodium aluminium phosphate (acidic); Raising agent / Aerating agent
      • 542: Bone phosphate; Filler / Anti-caking agent / Mineral supplement
      • 551: Silicon dioxide (silica); Thickener / Stabiliser / Suspending agent / Anti-caking agent
      • 552: Calcium silicate; Antacid / Glazing agent / Polishing agent / Anti-caking agent / Dusting agent / Coating agent / Suspending agent
      • 553 b: Talc (French chalk); Filtering agent / Dusting agent / Release agent / Anti-caking agent
      • 554: Sodium aluminosilicate; Anti-caking agent
      • 556: Calcium aluminium silicate; Suspending agent / Emulsifying agent / Anti-caking / Clarifying agent / Filtering agent
      • 558: Benotite; Suspending agent / Emulsifying agent / Clarifying agent / Filtering agent / Anti-caking
      • 559: Kaolin; Clarifying agent / Anti-caking agent
      • 570: Stearic acid; Anti-caking agent
      • 572: Magnesium stearate; Anti-caking agent / Emulsifier / Release agent
      • 575: Glucono delta-lactone; Acid / Sequestrant
      • 577: Potassium gluconate; Sequestrant / Nutrient
      • 578: Calcium gluconate; Sequestrant / Nutrient / Buffer / Firming agent
      • 579: Ferrous gluconate; Nutrient / Colour agent / Flavouring agent
    • Flavour Enhancers
      • 620: L-Glutamic acid; Flavour enhancer / Dietary suplement
      • 621: Monosodium glutamate (MSG); Flavour enhancer
      • 622: Monopotassium glutamate; Flavour enhancer
      • 623: Calcium dihydrogen; Flavour enhancer
      • 624: Monoammonium L-glutamate; Flavour enhancer
      • 625: Magnesium di-L-glutamate; Flavour enhancer
      • 627: Disodium guayylate; Flavour enhancer
      • 631: Disodium inosinate; Flavour enhancer
      • 636: Maltol; Flavouring agent
      • 637: Ethyl maltol; Sweetener / Flavouring agent / Flavour enhancer
    • Bleaching Agents / Flour Treatment Agents / Propellants
      • 900: Dimenthylpolysiloxane; Anti-foaming agent / Water repellant
      • 901: Beeswax; Flavouring agent / Polishing agent / Glazing agent
      • 903: Carnauba wax; Polishing agent / Glazing agent
      • 904: Shellac; Glazing agent
      • 905: White mineral oil; Lubricant / Defoaming agent / Glazing agent / Polishing agent / Sealing agent
      • 920: L-cyteine hydrochloride / L-cysteine hydrochloride monohydrate; Flavour agent / Improving agent
      • 924: Potassium bromate; Preservative agent / Aging agent / Oxidising Agent / Bleaching agent
      • 925: Chlorine; Preservative agent / Oxidising agent / Bleaching agent
      • 926: Chlorine dioxide; Improving agent / Bleaching agent
      • 928: Benzoyl peroxide; Bleaching agent
      • 931: Nitrogen; Propellant
      • 932: Nitrous oxide; Propellant / Whipping agent
      • 950: Acesulphame potassium; Artificial sweetener
      • 951: Aspartame; Artificial sweetener
      • 952: Cyclamic acid / Calcium cyclamate / Sodium cyclamate; Artificial sweetener
      • 954: Saccharin / Calcium saccharin / Sodium saccharin; Artificial sweetener
      • 957: Thuamatin; Artificial sweetener
      • 965: Hydrogenated glucose syrup; Humectant / Sweetener
      • 967: Xylitol; Humectant / Sweetener
    • Thickeners / Modified Starches
      • 1200: Polydextrose; Bulking agent / Flavour adjuster / Texture adjuster / Thickness adjuster / Mositure adjuster
      • 1201: Polyvinylpyrorolidone; Dispersing agent / Suspending agent / Stabilising agent
      • 1202: Polyvinyl polypyrrolidone; Clarifying agent
      • 1400: Dexrtins; Thickeners / Binders / Polishing agents / Diluting agents / Stabilising agents
      • 1403: Bleached starch; Binder / Thickener / Stabiliser
      • 1404: Oxidised starch; Binder / Thickener / Emulsifier
      • 1405: Enzime treated starches; Stabilisers / Thickeners / Binders
      • 1410: Monstarch phosphate; Binder / Thickener / Stabiliser
      • 1412: Distarch phosphate esterified with sodium trimetaphosphate & phosphorus oxychloride; Binders / Thickeners / Stabilisers
      • 1413: Phosphorated distarch phosphate; Binding agent / Thickening agent / Stabilising agent
      • 1414: Acetylated distarch phosphate; Emulsifier / Thickener / Stabiliser
      • 1420: Starch acetate esterified with acetic anhydride; Binder / Thickener / Stabiliser
      • 1421: Starch acetate esterified with vinyl acetate; Thickener / Binder / Stabiliser
      • 1422: Acetylated distarch adipate; Texturiser / Binder / Thickener / Stabiliser / Mositure & body enhancer
      • 1440: Hydroxypropyl starch; Thickener / Binder / Stabiliser
      • 1442: Hydroxypropyl distarch phosphate; Thickener / Texturiser / Stabiliser
      • 1450: Starch (sodium octenlysuccinate); Binder / Thickener / Stabiliser
    • Miscellaneous
      • 1505: Triethyl citrate; Solvent / Sequestrant / Prevents rancidity
      • 1510: Ethyl alcohol; Solvent / Alcohol
      • 1517: Glycerol diacetate; Solvent
      • 1518: Triacetin; Solvent
      • 1520: Propylene glycol; Wetting agent / Solvent / Humectant
• Cheeses
  • Medium / Hard Cheeses
    • Name [Name A - Z]
    • British European
    • Caerphilly
    • Cheddar
    • Cheshire
    • Dantho (Danish)
    • Derby
    • Double
    • Dunlop
    • Emmenthal (Swiss)
    • fettalfeta (Greek)
    • Gloucester
    • Gouda (Dutch)
    • Gruy&e (Swiss)
    • Halumi (Greek)
    • Jartsberg (Norwegian)
    • Lancashire
    • Leicester
    • Morven
    • Orkney
    • Parmesan (Italian)
    • Pont I'EvCque (French)
    • Port Saint (French)
    • Saint Paulin (French)
    • Samsoe (Danish)
    • Tilsit (German)
    • Wensleydale
  • Blue Veined Cheeses
    • Name [Name A - Z]
    • Bleu de Bresse (French)
    • Blue Cheshire
    • Danish blue (Danish)
    • Dolce latte (Italian)
    • European
    • Gorgonzola (Italian)
    • Red Windsor
    • Roquefort (French)
    • Sage Derby
    • Shropshire blue
    • Stilton
  • Soft / Cream Cheeses
    • Name [Name A - Z]
    • Bel pacse (Italian)
    • boursiniboursault (French)
    • Brie (French) Camembert (French)
    • British Caboc
    • cottage cheese
    • cream cheese
    • Crowdie
    • curd cheese
    • demi-sel (French)
    • European
    • Limburger
    • Lymeswold
    • mozzarella (Italian) miffister (French)
    • Petit Suisse (French)
    • ricotta (Italian) vacherin (Swiss)
• Fruit
  • Citrus Fruit
    • Name [Name A - Z]
    • clementine
    • citron
    • kumquat
    • mandarin
    • naartjie
    • ortanique
    • pomelo tangelo
    • satsuma
    • shaddock
    • ugli
  • Exotic Fruits
    • Name [Name A- Z]
    • breadfruit
    • cantaloupe
    • cherimoya
    • Chinese span
    • durian
    • gooseberry
    • guava kiwi fruit
    • longan
    • loquat
    • lychee
    • mangosteen
    • naseherry
    • papaya
    • passion fruit
    • persimmon
    • pomegranate
    • granadilla
    • rambutan
    • sapodilla pawpaw
    • Sharon fruit
    • spek
    • star apple
    • tamarind
• Cooking Oils
  • Oil: Smoking Point ºC ( ºF)
  • Canola: 232 ºC (449.6 ºF)
  • Corn: 246 ºC (474.8 ºF)
  • Olive: 190 ºC (374 ºF)
  • Peanut: 227 ºC (440.6 ºF)
  • Safflower: 265 ºC (509 ºF)
  • Sesame: 216 ºC (420.8 ºF)
  • Soya Bean: 257 ºC (494.6 ºF)
  • Sunflower: 252 ºC (485.6 ºF)