Food Additives

E100

colouring agent named after the plant it is extracted
from; main ingredient in curry

E120

red pigment produced by the invasive insect
Dactylopius coccus, mostly found on cactuses

E133

gives curaçao its characteristic colour, dyes the tongue blue

E140

green molecule in plant cells, in which photosynthesis takes place

E160a

pigment responsible for the characteristic colour of carrots;
precursor of vitamin A

E164

yellow pigment that shares its name with a spice
used to flavour traditional risotto alla milanese

E171

white pigment used for food coloring and found in sunscreen

E175

decorative metal frequently used as powder or leaves on gourmet cakes

E300

antioxydant found in citrus fruits and fresh vegetables;
known to prevent scurvy, a disease which used to affect sailors

E322

most common emulsifier, found in yolk and soy

E330

most common acid in lemon, often used as an acidity corrector

E338

acidity regulator used in various sodas like
Coca-Cola; favours the formation of kidney stones

E406

gelifying agent extracted from a red algae that is
native to Japanese waters; often found in vegan meals

E422

product from saponifcation, used as a humectant to keep food moist

E440

thickening polysaccharide found in the cell wall
of certain fruits like apples and lemons

E441

probably the most well-known gelifying agent;
main ingredient in Jell-O, for instance

E464

synthetic polymer made from cellulose, used in gluten-free products

E942

gas used to propel whipped cream out of siphons

E951

sugar substitute that was banned before being legalized
again in 1981; it is about 200x sweeter than saccharose

E960

natural sweetener, native to Brazil and Paraguay;
about 30x sweeter than saccharose