What are E-numbers and why do we use them?
E-numbers, short for 'Europe numbers', are a coding system used to standardize the identification of food additives within the European Union. This system provides a simple, universal code for substances that perform a technological function in food production, such as preserving or coloring, replacing long and complex chemical names on ingredient labels. This harmonization ensures that an additive's identity is clear across member states, regardless of language. For regions outside the EU, the same numbering scheme, known as the International Numbering System (INS), is often used, but without the 'E' prefix.
The purpose of adding these substances is not to mislead consumers, but to serve a specific function that benefits the food product and the consumer. These functions include preventing spoilage, maintaining freshness, enhancing color, improving texture, and extending shelf life. Without food additives, many products we rely on would spoil quickly, lose their visual appeal, or have an inconsistent texture.
Decoding the E-number categories
E-numbers are classified into groups based on their function, indicated by the first digit of the code. This provides a quick and easy way for consumers to understand the role an additive plays in their food.
E100–E199: Colours
These additives are used to restore or enhance the colour of food, making it more visually appealing. Examples include:
- E100 (Curcumin): The natural yellow-orange colour extracted from the spice turmeric.
- E160a (Carotene): The orange pigment found in carrots, also a source of Vitamin A.
- E120 (Cochineal): A natural crimson red dye derived from crushed beetles, used for colouring various foods.
E200–E299: Preservatives
Preservatives prevent or delay the growth of microorganisms, such as bacteria, yeast, and mould, thereby extending the product's shelf life. Examples include:
- E202 (Potassium sorbate): A salt of sorbic acid used to preserve cherries and other fruit products.
- E220 (Sulphur dioxide): Used in products like dried fruit and wine to prevent spoilage.
E300–E399: Antioxidants and acidity regulators
Antioxidants inhibit the oxidation of food, which can cause fats to go rancid and products to lose colour. Acidity regulators control the pH balance of food. Examples include:
- E300 (Ascorbic acid): Commonly known as Vitamin C, this is a naturally occurring antioxidant used widely in fruit juices and bread.
- E306 (Tocopherol): The chemical name for Vitamin E, it's used to prevent the oxidation of fats and oils.
E400–E499: Thickeners, stabilisers, and emulsifiers
These additives control the texture and consistency of food. Thickeners increase viscosity, stabilisers prevent ingredients from separating, and emulsifiers help blend ingredients that don't mix, like oil and water. Examples include:
- E410 (Locust bean gum): A natural gum used as a stabiliser in ice cream.
- E322 (Lecithin): An emulsifier naturally found in egg yolks and soybeans, used in spreads and chocolate products.
Other common categories
- E500-E599 (Acidity Regulators & Anti-Caking Agents): Includes sodium bicarbonate (E500), or baking soda.
- E600-E699 (Flavour Enhancers): Notable examples include Monosodium Glutamate (MSG, E621).
- E900-E999 (Glazing Agents, Sweeteners & Gases): Encompasses sweeteners like aspartame (E951) and glazing agents like beeswax.
Are all E-numbers bad for you?
No, the perception that all E-numbers are harmful is a common misconception. Many E-numbers are derived from natural sources, and some even represent essential vitamins. Vitamin C is E300, and lecithin from egg yolks is E322. However, the controversy arises because a number of artificial additives, particularly some synthetic food colours, have been linked to health concerns like hyperactivity in sensitive individuals.
It is important to remember that E-numbers, whether natural or synthetic, are strictly regulated in the EU and elsewhere. They must pass safety assessments to be approved. Nevertheless, as with any food component, individuals may have specific sensitivities. For those concerned, checking ingredient lists is key, though in many cases, a balanced diet based on whole foods is the most reliable approach.
Natural vs. Synthetic E-numbers: A comparison
It is crucial for consumers to distinguish between naturally sourced and synthetic E-numbers, as this distinction often drives dietary choices. Below is a comparison of some common examples.
| E-Number | Name | Origin | Purpose | Concerns | Found In | |
|---|---|---|---|---|---|---|
| E100 | Curcumin | Natural (from turmeric root) | Colourant | Generally safe | Pastries, sauces | |
| E102 | Tartrazine | Synthetic | Colourant (Yellow) | Allergic reactions, hyperactivity | Soft drinks, confectionery | |
| E160a | Carotenes | Natural (from carrots) | Colourant & nutrient | Generally safe | Margarine, cheese products | |
| E220 | Sulphur Dioxide | Synthetic | Preservative | Asthma, allergic reactions | Wine, dried fruits | |
| E300 | Ascorbic Acid (Vitamin C) | Natural & Synthetic | Antioxidant & Preservative | Generally safe | Fruit juices, bread | |
| E322 | Lecithin | Natural (from egg yolk, soya) | Emulsifier | Generally safe | Chocolate, spreads | |
| E621 | MSG | Synthetic | Flavour Enhancer | Headaches in sensitive individuals | Processed foods, ready meals | |
| E951 | Aspartame | Synthetic | Sweetener | PKU risk, controversial | Diet soft drinks, desserts |
How to read and understand E-numbers on labels
Reading and interpreting E-numbers on food labels is a straightforward process once you know the basics. Most ingredient lists will either state the additive's name in full or use its E-number. The additive's function, such as 'colour' or 'preservative', will usually be stated alongside it. For example, a label might list 'Preservative (E202)' or 'Potassium sorbate (E202)'.
For most consumers, the key is not to fear the 'E' but to understand the additive's purpose and decide if it aligns with their dietary preferences. Those with specific health sensitivities or allergies should familiarize themselves with the E-numbers most likely to trigger a reaction, such as sulphites (E220-E228) or certain artificial colourants (like E102 or E129). A balanced diet rich in whole, unprocessed foods naturally minimizes exposure to many additives, both synthetic and natural. For detailed information on specific E-numbers, reliable resources like national food safety agencies or reputable nutrition websites are the best source.
Conclusion
E-numbers serve as an internationally recognised, regulated system for identifying food additives and their function. The 'E' prefix simply signifies EU approval, and it is a myth that all E-numbers are unnatural or harmful. Many common and beneficial substances, including vitamins, are assigned E-numbers. While some synthetic additives have been linked to sensitivities in certain individuals, all approved E-numbers have undergone safety assessments. Consumers can make informed choices by understanding the numbering system, differentiating between natural and synthetic origins, and focusing on a balanced diet rich in whole foods.
