Understanding the World of E Numbers in Confectionery
E numbers are codes assigned to food additives that have been approved for use within the European Union (EU) and are often used internationally. Despite a common misconception that all E numbers are artificial and harmful, they represent a wide variety of substances, including natural extracts like vitamin C (E300). However, in the context of sweets and confectionery, many E numbers are synthetic and serve specific technological purposes, from providing vibrant colours to extending shelf life. Understanding these additives helps consumers make more informed choices about their treats.
E Numbers for Coloring
The most prominent E numbers in sweets are for coloring, found in the E100-E199 range. These additives are responsible for the eye-catching, artificial hues in many candies. Synthetic colourings are often used because they are inexpensive and produce very bright, stable colours that are not possible with natural alternatives.
- E102 (Tartrazine): A yellow dye widely used in sweets, soft drinks, and puddings. It is one of the "Southampton Six" artificial colours linked to hyperactivity in children and has been banned in some countries.
- E110 (Sunset Yellow FCF): This synthetic orange-yellow dye is used in many confectionery products, including rainbow sweets, and is also part of the Southampton Six.
- E120 (Cochineal/Carmine): A natural red colour derived from crushed cochineal insects, which is why it is often avoided by vegans. It is found in red and pink candies, like specific jelly beans and gummy bears.
- E129 (Allura Red AC): Another red synthetic dye in the Southampton Six group, frequently used in red or orange sweets and drinks.
- E133 (Brilliant Blue FCF): A synthetic blue dye used in dairy products, sweets, and drinks. It is often mixed with other colours to achieve green shades.
E Numbers for Texture and Stability
Beyond colour, other E numbers are used to give sweets their desired texture, thickness, and consistency. These additives, often falling in the E400-E499 range, act as thickeners, stabilisers, and emulsifiers.
- E322 (Lecithins): A natural emulsifier sourced from soya or sunflowers, commonly used in chocolates to ensure a smooth, uniform texture by preventing the cocoa solids and fats from separating.
- E415 (Xanthan Gum): A thickener and stabiliser often used in confectionery and other foods to prevent ingredients from separating.
- E442 (Ammonium Phosphatides): An emulsifier found in chocolate products, helping to achieve a stable texture.
- E471 (Mono- and Diglycerides of Fatty Acids): Another emulsifier used to blend ingredients that would otherwise separate, contributing to a consistent texture in products like spreads and low-fat sweets.
E Numbers for Sweetness and Glazing
Many sweets, particularly sugar-free or 'diet' versions, use artificial sweeteners (E900-E999) to provide sweetness without the calories of sugar. Glazing agents also use E numbers to give a shiny finish.
- E951 (Aspartame): A well-known artificial sweetener used in many sugar-free sweets, chewing gums, and fizzy drinks. While controversial in the past, regulators have deemed it safe for consumption within approved levels.
- E903 (Carnauba Wax): A glazing agent derived from a palm tree, used to give sweets like Nerds and other hard candies a glossy, protective coating.
The Move to Natural Ingredients
In recent years, many confectionery companies have responded to consumer demand for cleaner labels by moving away from synthetic E numbers and opting for natural alternatives. This trend is evident in products like Smarties, which now use fruit and vegetable concentrates instead of artificial colours. Natural colorings like curcumin (E100, from turmeric) and beetroot red (E162) are also becoming more common in confectionery. The growing market for natural antioxidants like tocopherols (E306) also reflects this shift.
Synthetic E Numbers vs. Natural Alternatives in Sweets
| Feature | Synthetic E Numbers | Natural Alternatives |
|---|---|---|
| Cost | Generally cheaper to produce | Can be more expensive |
| Colour Intensity | Often brighter, more vibrant, and consistent | Can be less intense and may fade over time |
| Stability | Highly stable and resistant to heat and light | Less stable and can change colour during processing |
| Source | Produced chemically in a laboratory | Derived from plants, insects, or minerals |
| Consumer Perception | Can have a negative connotation, sometimes viewed with suspicion | Generally viewed more favourably as 'clean label' ingredients |
| Example | E102 (Tartrazine) for yellow | E100 (Curcumin) for yellow |
How to Check for E Numbers in Your Sweets
Checking for E numbers is a straightforward process that simply requires reading the ingredient list on a product's packaging.
- Locate the ingredients list: Look for the ingredients panel, usually on the back or side of the packaging. The additives will be listed with their full name or their corresponding E number. For instance, you might see "colours: E129, E133" or "colours: Allura Red AC, Brilliant Blue FCF".
- Look for category headings: Some manufacturers list the function of the additive, such as "Colour," "Preservative," or "Emulsifier," followed by the specific E number or name.
- Cross-reference controversial additives: If you are particularly concerned about certain additives, such as the Southampton Six colours linked to hyperactivity, you can easily cross-reference the E numbers you find with a list of known controversial additives.
- Seek alternatives: If you wish to avoid E numbers, look for brands that advertise using natural colours and flavourings. The ingredient list will often mention plant extracts or concentrates instead of E numbers.
Conclusion: Making Informed Confectionery Choices
The presence of E numbers in sweets is a result of modern food manufacturing, which prioritizes consistency, visual appeal, and shelf stability. While many E numbers are considered safe, others, particularly certain artificial colours, have faced scrutiny over potential health impacts. The good news is that with greater transparency in food labelling, consumers have more control than ever before. By simply taking a moment to read the ingredients list, you can easily determine what sweets contain E numbers and decide if that particular additive is something you wish to consume. Many brands now offer delicious alternatives using natural ingredients, proving that a sweet treat doesn't have to be a compromise on your ingredient preferences. For further information on approved additives and E numbers, the Food Standards Agency provides a comprehensive list (https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers).
