These pages include information from -
'The Shoppers Guide to Additives in Food and Drink'
(first published in March 1985).Over the years, this information has been regularly revised by the author and is now produced on this web site for the readers benefit.
The purpose of this information is to provide a list of allergies, illnesses and other medical problems which have been reported against these additives.
It is not intended to be a detailed encyclopedia of additives.
WHY USE ADDITIVES ?
Additives have been added to food since ancient times. In particular salt, sugar, vinegar and alcohol preserved foods for storage during periods of scarcity. Sun Drying and Smoking also preserved foods. Now a large selection of natural & chemical additives are used to -
- Keep food fresh, stable and safe.
- Improve texture and consistency.
- Improve appearance and taste.
Many additives are completely natural although not always good for us. Eating excesses of sugar or salt are good examples.
In the European Union, all food and drink products which include additives must include the letter ‘E’ before the additive number on all packaging. This indicates the additive has been approved by the EU - but it does not necessarily mean it is good for us. Each number specifies a particular additive, with blocks of numbers allocated to categories of additives with particular purposes. E-numbers were first introduced in Europe but are now used worldwide, although there is not total agreement about the safety of some of the additives, with some countries banning the use of certain numbers. The table below covers most of the larger groups of additive functions and their numbers.
| Function Types - | E-Numbers |
| Colours | 100-180 |
| Preservatives | 200-285 and 1105 |
| Antioxidants | 300-321 and 586 |
| Sweeteners | 420, 421, 953-962 |
| Emulsifiers, Stabilisers, Thickeners and Gelling Agents | 322, 400-495 and 1103 |
Acid, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, emulsifying salts, firming agents, flavour enhancers, flour treatment agents, foaming agents, glazing agents, humectants, modified starches, packaging gases, propellants, raising agents and sequestrants.
|
260-297, 325-385, 422-459, 500-585, 620-650, 900-999, 1200-1204, 1404-1452, 1505-1520 |
There is considerable controversy regarding the use of additives in food, with the European Union and Manufacturers generally claiming they are safe, while some Nutritionists and Food Allergy Specialists maintaining some may be the cause of ill health. It is also sometimes difficult to weed out claims from some individuals and groups who have an interest in decrying additives for various dietary or ideological reasons. The publisher of this web site takes no side in this matter, but simply provides you with this simplified list showing the most commonly reported illnesses and side-affects.
Click on the e-numbers below to see problems which may be associated with them.
The details from the E-Number booklet contains information available at the time of printing and web page creation and may be subject to change.
YOUR SPAIN - Your Guide to Spain. |
