The use of food additives within the EU must follow strict rules and regulations.
According to EU labelling legislation, emulsifiers must always be declared on the labels of products where they are used, either by their name or their corresponding E-number. The use of an E-number means the additive has undergone a stringent safety evaluation by the European Food Safety Authority (EFSA), has been found safe for use and has been authorised by the European Commission. The E-number is attached to each category of emulsifiers or other food additives and is part of an international code of recognition.
Food emulsifier E-numbers:E 322: Lecithins
E 431: Polyoxyethylene (40) stearate
E 432: Polyoxyethylene sorbitan monolaurate (Polysorbate 20)
E 433: Polyoxyethylene sorbitan monooleate (Polysorbate 80)
E 434: Polyoxyethylene sorbitan monopalmitate (Polysorbate 40)
E 435: Polyoxyethylene sorbitan monostearate (Polysorbate 60)
E 436: Polyoxyethylene sorbitan tristearate (Polysorbate 65)
E 442: Ammonium phosphatides
E 470a: Sodium, potassium and calcium salts of fatty acids
E 470b: Magnesium salts of fatty acids
E 471: Mono- and diglycerides of fatty acids
E 472a: Acetic acid esters of mono- and diglycerides of fatty acids
E 472b: Lactic acid esters of mono- and diglycerides of fatty acids
E 472c: Citric acid esters of mono- and diglycerides of fatty acids
E 472e: Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f: Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473: Sucrose esters of fatty acids
E 474: Sucroglycerides
E 475: Polyglycerol esters of fatty acids
E 476: Polyglycerol polyricinoleate
E 477: Propane-1,2-diol esters of fatty acids
E 479b: Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
E 481: Sodium stearoyl-2-lactylate
E 482: Calcium stearoyl-2-lactylate
E 491: Sorbitan monostearate
E 492: Sorbitan tristearate
E 493: Sorbitan monolaurate
E 494: Sorbitan monooleate
E 495: Sorbitan monopalmitate
E 322: Lecithins
Within the EU lecithins are generally permitted for use in foodstuffs. Lecithins are used principally as emulsifiers, antispattering agents and as synergists for antioxidants.
Applications include:
• Baked goods, e.g. bread, cakes, biscuits
• Confectionery, e.g. chocolate, chewing gum, toffees
• Dairy products, e.g. imitation creams, desserts, edible ices
• Fats, e.g. margarines, spreads, shortenings
• Starch, e.g. mashed potatoes, pasta
• Salad dressings and sauces
• Instant drinks
E 431: Polyoxyethylene (40) stearate
Within the EU polyoxyethylene (40) stearate is only permitted in wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79. (5)
E 432: Polyoxyethylene sorbitan monolaurate (Polysorbate 20)
Polyoxyethylene sorbitan monolaurate is a strongly hydrophilic surface active agent. It is used as an emulsifier, often in combination with sorbitan esters, and its structure also enables it to fulfil other functions, such as the modification of fat crystallisation. Within the EU polyoxyethylene sorbitan monolaurate is permitted in:
• Fine bakery wares
• Fat emulsions for baking purposes
• Milk and cream analogues
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Soups
• Chewing gum
• Dietary food supplements
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours, fat-soluble antioxidants and antifoaming agents
E 433: Polyoxyethylene sorbitan monooleate (Polysorbate 80)
Polyoxyethylene sorbitan monooleate is a strongly hydrophilic surface active agent. It is used as an emulsifier, often in combination with sorbitan esters. Its structure also enables it to fulfil other functions, such as the modification of fat crystallisation. Within the EU polyoxyethylene sorbitan monooleate is permitted in (6):
• Fine bakery wares
• Fat emulsions for baking purposes
• Milk and cream analogues
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Soups
• Chewing gum
• Dietary food supplements
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours, fat-soluble antioxidants and antifoaming agents
E 434: Polyoxyethylene sorbitan monopalmitate (Polysorbate 40)
Polyoxyethylene sorbitan monopalmitate is a strongly hydrophilic surface active agent. It is used as an emulsifier, often in combination with sorbitan esters, and its structure also enables it to fulfil other functions, such as the modification of fat crystallisation. Within the EU polyoxyethylene sorbitan monopalmitate is permitted in:
• Fine bakery wares
• Fat emulsions for baking purposes
• Milk and cream analogues
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Soups
• Chewing gum
• Dietary food supplements
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours, fat-soluble antioxidants and antifoaming agents
E 435: Polyoxyethylene sorbitan monostearate (Polysorbate 60)
Polyoxyethylene sorbitan monostearate is a strongly hydrophilic surface active agent. It is used as an emulsifier, often in combination with sorbitan esters, and its structure also enables it to fulfil other functions, such as the modification of fat crystallisation. Within the EU polyoxyethylene sorbitan monostearate is permitted in:
• Fine bakery wares
• Fat emulsions for baking purposes
• Milk and cream analogues
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Soups
• Chewing gum
• Dietary food supplements
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours, fat-soluble antioxidants and antifoaming agents
E 436: Polyoxyethylene sorbitan tristearate (Polysorbate 65)
Polyoxyethylene sorbitan tristearate is a strongly hydrophilic surface active agent. It is used as an emulsifier, often in combination with sorbitan esters, and its structure also enables it to fulfil other functions, such as the modification of fat crystallisation. Within the EU polyoxyethylene sorbitan tristearate is permitted in:
• Fine bakery wares
• Fat emulsions for baking purposes
• Milk and cream analogues
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Soups
• Chewing gum
• Dietary food supplements
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours, fat-soluble antioxidants and antifoaming agents
E 442: Ammonium phosphatides
Ammonium phosphatides are used to control the viscosity of molten chocolate as a flavour-free substitute for soya lecithin. Within the EU ammonium phosphatides are permitted in:
• Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings
• Confectionery based on these products
E 470a: Sodium, potassium and calcium salts of fatty acids
Within the EU sodium, potassium and calcium salts of fatty acids are generally permitted for use in foodstuffs. Sodium, potassium and calcium salts of fatty acids are used either alone or together with other fatty acid based emulsifiers, either by direct addition or, as a result of the manufacturing process, as co-emulsifiers.
Applications include:
• Baked goods, e.g. bread, cakes, biscuits, rusks
• Confectionery, e.g. chewing gum, toffees, sugar confectionery
• Dairy products, e.g. imitation creams, desserts, edible ices
• Fats, e.g. margarines, spreads, shortenings
• Starch, e.g. mashed potatoes, pasta
• Salad dressings and sauces
E 470b: Magnesium salts of fatty acids
Within the EU magnesium salts of fatty acids are generally permitted for use in foodstuffs. Magnesium salts of fatty acids are used as anticaking and binding agents. In addition, they can also be used together with other fatty acid based emulsifiers, either by direct addition or, as a result of the manufacturing process, as co-emulsifiers.
Applications include:
• Baked goods, e.g. bread, cakes, biscuits
• Confectionery, e.g. chewing gum, toffees, sugar confectionery
• Dairy products, e.g. milk powders, desserts, edible ices
• Fats, e.g. margarines, spreads, shortenings
• Starch, e.g. mashed potatoes, pasta
• Salad dressings and sauces
• Instant drinks
E 471: Mono- and diglycerides of fatty acids
Within the EU mono- and diglycerides of fatty acids are generally permitted for use in foodstuffs. Mono- and diglycerides of fatty acids are used principally as emulsifiers, starch-complexing agents and aerating agents and they are widely used.
Applications include:
• Baked goods, e.g. bread, cakes
• Confectionery, e.g. chewing gum, toffees, caramels
• Dairy products, e.g. imitation creams, desserts, edible ices
• Fats, e.g. margarines, shortenings
• Starch, e.g. mashed potatoes, pasta
E 472a: Acetic acid esters of mono- and diglycerides of fatty acids
Within the EU acetic acid esters of mono- and diglycerides are generally permitted for use in foodstuffs. Acetic acid esters of mono- and diglycerides have excellent aerating and foam stabilising properties. They are also used as lubricants and release agents.
Applications include:
• Topping powders
• Chewing gum base
• Coatings
• Cakes
E 472b: Lactic acid esters of mono- and diglycerides of fatty acids
Within the EU lactic acid esters of mono- and diglycerides are generally permitted for use in foodstuffs. Lactic acid esters of mono- and diglycerides are used to improve aeration and foam stability as well as texture and volume.
Applications include:
• Topping powders
• Non-dairy creams
• Dairy and recombined creams
• Fine bakery wares
• Shortening
• Chocolate compounds
E 472c: Citric acid esters of mono- and diglycerides of fatty acids
Within the EU citric acid esters of mono- and diglycerides of fatty acids are generally permitted for use in foods. The product is widely used within the food industry, e.g. as an emulsifier, stabiliser, antispattering agent, flour improver, protein-binding agent and as a synergist for antioxidants. The following should only be considered as typical major applications:
• In fats for stabilising, also as synergists for antioxidants
• In baking fat emulsions, bakery margarines and shortening for stabilising
• In flour for improving the baking performance of ready-to-use flours
• In bread dough or other yeast doughs for improving baking performance
• In margarine as emulsifiers and antispattering agents
• In mayonnaise, salad dressings, sauces etc. as emulsifiers and stabilizers
• In sausages for enhancing the binding effects of meat
• In low-calorie food for fats, shortenings and baking fat emulsions with high water content to lower the fat intake
• In chocolate for controlling flow properties
E 472e: Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
Within the EU mono- and diacetyl tartaric acid esters of mono- and diglycerides are generally permitted for use in foodstuffs. Mono- and diacetyl tartaric acid esters of mono- and diglycerides are used as dough conditioners for all baked products, particularly yeast-leavened products, white bread and rusks, and in ready-mixed flours, particularly for use in the .all-in. method. Other applications include:
• Beverage whiteners
• Cream analogues
• Chewing gum
• Meat and poultry products
• Emulsified sauces
• Canned coffee or tea
• Carriers or solvents for colours and food antioxidants
E 472f: Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Within the EU mixed acetic and tartaric acid esters of mono- and diglycerides are generally permitted for use in foodstuffs. Mixed acetic and tartaric acid esters of mono- and diglycerides are used as dough conditioners for all baked products, particularly yeast-leavened products, white bread and rusks, and in ready-mixed flours, particularly for use in the .all-in. method.
Other applications include:
• Beverage whiteners
• Cream analogues
• Chewing gum
• Meat and poultry products
• Emulsified sauces
• Canned coffee or tea
• Carriers or solvents for colours and food antioxidants
E 473: Sucrose esters of fatty acids
Sucrose esters of fatty acids are used, for instance, as aerating and starch complexing agents. They are also used to improve fat dispersion and stability. Within the EU sucrose esters of fatty acids are permitted in:
• Canned liquid coffee
• Heat-treated meat products
• Fat emulsions for baking purposes
• Fine bakery wares
• Beverage whiteners
• Edible ices
• Chewing gum
• Sugar confectionery
• Desserts
• Cream analogues
• Sterilised cream
• Sauces
• Soups and broths
• Fresh fruits, surface treatment
• Non-alcoholic aniseed-based drinks
• Non-alcoholic coconut and almond drinks
• Spirituous beverages (excluding wine and beer)
• Powders for the preparation of hot beverages
• Dairy-based drinks
• Dietary food supplements
• Dietetic foods intended for medical purposes
• Carriers and solvents for colours and fat-soluble antioxidants
E 474: Sucroglycerides
Sucroglycerides are used, for instance, as aerating and starch-complexing agents. They are also used to improve fat dispersion and stability. Within the EU sucroglycerides are permitted in:
• Canned liquid coffee
• Heat-treated meat products
• Fat emulsions for baking purposes
• Fine bakery wares
• Beverage whiteners
• Edible ices
• Chewing gum
• Sugar confectionery
• Desserts
• Cream analogues
• Sterilised cream
• Sauces
• Soups and broths
• Fresh fruits, surface treatment
• Non-alcoholic aniseed-based drinks
• Non-alcoholic coconut and almond drinks
• Spirituous beverages (excluding wine and beer)
• Powders for the preparation of hot beverages
• Dairy-based drinks
• Dietary food supplements
• Dietetic foods intended for medical purposes
• Carriers and solvents for colours and fat-soluble antioxidants
E 475: Polyglycerol esters of fatty acids
Polyglycerol esters are widely used in foods as aerating agents, crystal modifiers, starch-complexing agents, dough conditioners, humectants, defoaming agents and anti-spattering agents. Within the EU polyglycerol esters of fatty acids are permitted in:
• Fine bakery wares
• Emulsified liqueurs
• Egg products
• Beverage whiteners
• Chewing gum
• Fat emulsions
• Milk and cream analogues
• Sugar confectionery
• Granola-type breakfast cereals
• Desserts
• Dietary food supplements
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
• Carriers and solvents for colours and fat-soluble antioxidants
E 476: Polyglycerol polyricinoleate
Polyglycerol polyricinoleate is used principally as a viscosity modifier. It is also used to maintain stable emulsions of oil and water systems at high water content. Within the EU polyglycerol polyricinoleate is permitted in :
• Spreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41% or less
• Similar spreadable products with a fat content of less than 10% fat
• Dressings
• Cocoa-based confectionery, including chocolate
E 477: Propane-1,2-diol esters of fatty acids
The product imparts excellent aerating and foam stabilising properties. Within the EU propane-1,2-diol esters of fatty acids are permitted in:
• Fine bakery wares
• Fat emulsions for baking purposes
• Milk and cream analogues
• Beverage whiteners
• Edible ices
• Sugar confectionery
• Desserts
• Whipped dessert toppings other than cream
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
E 479b: Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
The product provides excellent frying and anti-spattering properties. Within the EU thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids is permitted in:
• Fat emulsions for frying purposes
E 481: Sodium stearoyl-2-lactylate
Sodium stearoyl-2-lactylate is used principally in bakery applications to increase the softness and crumb structure of bread and rolls and maintain softness during storage. It is also used in coffee creamers to ensure good dispersion and whitening power and in fine bakery wares as a fat replacer.
Within the EU sodium stearoyl-2-lactylate is permitted in:
• Fine bakery wares
• Quick-cook rice
• Breakfast cereals
• Emulsified liqueur
• Spirits with less than 15% alcohol by volume
• Fat emulsions
• Desserts
• Sugar confectionery
• Chewing gum
• Beverage whiteners
• Powders for the preparation of hot beverages
• Cereal- and potato-based snacks
• Minced and diced canned meat products
• Dietetic foods
• Bread
E 482: Calcium stearoyl-2-lactylate
Calcium stearoyl-2-lactylate is used principally in bakery applications to increase the softness and crumb structure of bread and rolls and maintain softness during storage. It is also used in fine bakery wares as a fat replacer.
Within the EU calcium stearoyl-2-lactylate is permitted in:
• Fine bakery wares
• Quick-cook rice
• Breakfast cereals
• Emulsified liqueur
• Spirits with less than 15% alcohol by volume
• Fat emulsions
• Desserts
• Sugar confectionery
• Chewing gum
• Beverage whiteners
• Powders for the preparation of hot beverages
• Cereal- and potato-based snacks
• Minced and diced canned meat products
• Dietetic foods
• Bread
E 491: Sorbitan monostearate
Sorbitan monostearate is a lipophilic surface-active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallisation of fats. Within the EU sorbitan monostearate is permitted in:
• Fine bakery wares
• Toppings and coatings for fine bakery wares
• Fat emulsions
• Milk and cream analogues
• Beverage whiteners
• Liquid tea concentrates and liquid fruit and herbal infusion concentrates
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Dietary food supplements
• Yeast for baking
• Chewing gum
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours and anti-foaming agents
E 492: Sorbitan tristearate
Sorbitan tristearate is a lipophilic surface-active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallisation of fats. Within the EU sorbitan tristearate is permitted in:
• Fine bakery wares
• Toppings and coatings for fine bakery wares
• Fat emulsions
• Milk and cream analogues
• Beverage whiteners
• Liquid tea concentrates and liquid fruit and herbal infusion concentrates
• Edible ices
• Desserts
• Sugar confectionery
• Cocoa-based confectionery, including chocolate
• Emulsified sauces
• Dietary food supplements
• Yeast for baking
• Chewing gum
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours and anti-foaming agents
E 493: Sorbitan monolaurate
Sorbitan monolaurate is a lipophilic surface active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallisation of fats. Within the EU sorbitan monolaurate is permitted in:
• Fine bakery wares
• Toppings and coatings for fine bakery wares
• Jelly marmalade
• Fat emulsions
• Milk and cream analogues
• Beverage whiteners
• Liquid tea concentrates and liquid fruit and herbal infusion concentrates
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Dietary food supplements
• Yeast for baking
• Chewing gum
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours and anti-foaming agents
E 494: Sorbitan monooleate
Sorbitan monooleate is a lipophilic surface-active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallisation of fats. Within the EU sorbitan monooleate is permitted in:
• Fine bakery wares
• Toppings and coatings for fine bakery wares
• Fat emulsions
• Milk and cream analogues
• Beverage whiteners
• Liquid tea concentrates and liquid fruit and herbal infusion concentrates
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Dietary food supplements
• Yeast for baking
• Chewing gum
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours and anti-foaming agents
E 495: Sorbitan monopalmitate
Sorbitan monopalmitate is a lipophilic surface-active agent. It is often used as an emulsifier in combination with polysorbates. It is also used to modify crystallisation of fats. Within the EU sorbitan monopalmitate is permitted in:
• Fine bakery wares
• Toppings and coatings for fine bakery wares
• Fat emulsions
• Milk and cream analogues
• Beverage whiteners
• Liquid tea concentrates and liquid fruit and herbal infusion concentrates
• Edible ices
• Desserts
• Sugar confectionery
• Emulsified sauces
• Dietary food supplements
• Yeast for baking
• Chewing gum
• Dietetic foods intended for special medical purposes
• Dietetic formulae for weight control
• Carriers and solvents for colours and anti-foaming agents
