What is an example of an E number in food?
One common example of an E number in food is E100, which represents curcumin. Curcumin is a natural yellow-orange food coloring extracted from the spice turmeric. It's used in various food products, including pastries and certain sauces, to give a yellow hue. The fact that this natural extract has an E number shows that the system is not reserved solely for synthetic chemicals, but for any substance intentionally added for a technological purpose.
More examples of common E numbers
Besides curcumin, numerous other E numbers are frequently found on ingredient lists. They are categorized based on their function, as indicated by the first digit of the code. For instance, E220, or sulfur dioxide, is a preservative often used in dried fruits to maintain color and prevent spoilage. E300, which is ascorbic acid (vitamin C), acts as an antioxidant in many products, from fruit juices to baked goods, helping to prevent oxidation.
The purpose of E numbers in food production
Food additives, and their corresponding E numbers, serve several key functions in modern food production. They are not added randomly but are included for specific technological reasons. Some key purposes include:
- Preservation: Additives like E220 (sulfur dioxide) inhibit the growth of bacteria, molds, and yeast, which extends the shelf life of food products. This is crucial for food safety and preventing waste.
- Coloring: Many E numbers are food colors that compensate for color loss during processing and storage. As seen with E100 (curcumin), they can also enhance a food's natural color to improve its visual appeal.
- Texture and Stability: Emulsifiers, thickeners, and stabilizers, like E415 (xanthan gum), help maintain the desired texture and consistency of food. They prevent ingredients that don't mix well, such as oil and water, from separating.
- Flavor Enhancement: Flavor enhancers, such as E621 (monosodium glutamate or MSG), are used to intensify the taste of savory foods.
Comparison of natural vs. synthetic E numbers
It is often thought that all E numbers are artificial and harmful. In reality, the E number designation simply indicates a food additive's approval for use within the European Union, regardless of its origin. The comparison below highlights the different types of additives that can receive an E number.
| Feature | E100 (Curcumin) | E129 (Allura Red AC) |
|---|---|---|
| Category | Colouring Agent (E100-E199) | Colouring Agent (E100-E199) |
| Origin | Natural, extracted from turmeric spice | Synthetic, a coal-tar derived azo dye |
| Typical Use | Found in pastries, confectionery, and curries | Used in drinks, baked goods, and sweets |
| Regulatory Status | Widely approved in the EU and US | Use restricted in the EU, banned in some EU member states |
This table shows that both natural substances, like curcumin, and synthetic compounds, like Allura Red AC, can receive an E number. The safety and approval status of each additive are evaluated individually, with regulatory authorities constantly reviewing and updating their lists.
Reading food labels to find E numbers
Identifying E numbers on food packaging is relatively straightforward. On the ingredient list, the additive will be listed either by its functional name followed by its E number in parentheses (e.g., "Colour: Curcumin (E100)") or simply by the E number itself. For consumers, this provides a clear, consistent, and multilingual way of identifying additives across different products sold in the EU. In some regions, like Australia and New Zealand, the 'E' prefix is omitted, but the numbering system remains the same.
Conclusion
An example of an E number in food is E100, which is the natural colorant curcumin, derived from turmeric. This shows that E numbers are not inherently harmful but are a system of standardized codes for food additives, whether natural or synthetic. They play a vital role in ensuring food safety, extending shelf life, and maintaining the quality and appearance of food products. By understanding the E number system and checking ingredient labels, consumers can make more informed choices about the foods they purchase and consume. The European Food Safety Authority (EFSA) is responsible for the rigorous testing and approval process, ensuring additives meet strict safety standards.
: https://realgoodfoodgroup.com/blogs/new-blog/understanding-e-numbers-in-food-what-you-need-to-know
