CULINARY INFO
Additives

Food additive's purpose is to either preserve or improve the food; or both. Most processed foods contain some form of additives, indeed some are added because manufacturers are required to do so by law.

Without them, most of the processed foods we buy would be far less palatable, attractive to the eye or would have a very short shelf life. They also help in maintaining the foods nutritional value.

Not all additives are artificial, as most people tend to think. A lot of them are derived from natural sources such as anthocyanin from grapes; a natural food colour, which also illustrates that everything; artificial or natural has a chemical name.

Just as some people are allergic to certain foods, some people can also react to additives, some people in a very quick and violent way.

More and more, countries are demanding that manufacturers display what additives are put into the foods they produce. So for the most part a quick look at the products labelling will let you know. However as these additives are now commonly identified purely by a code number, you may be none the wiser for looking. This is not a way of deceiving the public, but an internationally accepted practice and system for informing them. Imagine if you bought a tinned product originating from say Germany, if the ingredients were written in German you would never know. But with the additives listed by a code number, anyone in any country simply has to refer to a code sheet chart. This also helps save any confusion if it is known by more than one name. Any additive with an E proceeding the number merely means the foods labelling is directed for the European Community Market.

Food additives are grouped together by class names that describe their function on the food:

• Acidity regulators adjust the acid levels
• Anti caking agents make the product more free flowing, the most common being in the production of salt
• Antioxident prevents any foods with fats or oils from turning rancid
• Emulsifiers allow the easier mixing of oils and water
• Enzymes help break down milk into curds and whey
• Flavour enhancers helps bring out the natural flavour in the food; the most known is monosodium glutamate
• Modified starch is a type of thickening agent
• Stabilisers helps stop foods from separating

100	Turmeric (curcumin)	142	Green S
101	Riboflavin (vitamin b)	143	Fast green FCF
102	Tartrazin	150	Caramel
110	Sunset yellow FCF	151	Brilliant black PN
120	Cochineal	155	Brown HT
122	Carmousine	160a	Beta-carotene
123	Amaranth	160b	Annatto (bixin, norbixin)
124	Ponceau 4R	160c	Capsanthin, ,paprika oleoresins
127	Erythrosine	160e	Beta-apo-8-carotenal
129	Allura red AC	160f	Ethyl or methyl ester
132	Inigotine	161	Xanthophyllis
133	Brilliant blue FCF	161g	Canthaxanthin
140	Chlorophylls	162	Beet red (betanin)
141	Copper chlorophylls,	163	Anthocyanins (grape skin extract)
	(Chlorophyll copper complex	171	Titanium dioxide
	chlorophyllin copper comlex,	172	Iron oxides and hydroxides
	sodium and pottasium salts	173	Aluminium
	chlorophyllins	174	Silver
		175	Gold

Modified Starches
1400	Dextrins, roasted starch : white and yellow	1414	Acetylated distarch phosphate
1401	Acid-treated starch	1420	Starch acetate esterified with acetic anhydride
1402	Alkaline treated starch	1421	Starch acetate esterified with vinyl acetate
1403	Bleached starch	1422	Acetylated distarch adipate
1404	Oxidised starch	1423	Acetylated distarch glycerol
1405	Starches, enzyne treated	1440	Hydroxypropyl starch
1410	Monostarch phosphate	1442	Hydroxypropyl distarch phosphate
1411	Distarch glycerol	1443	Hydroxypropyl distarch glycerol
1412	Distarch phosphate esterified with sodium trimetasphosphate Esterified with phospherous-oxychloride	1450	Starch sodium octenyl succinate
1413	Phosphated distarch phosphate
Preservatives and Antioxidents
200	Sorbic acid	300	Ascorbic acid
201	Sodium sorbate	301	Sodium ascorbate
202	Potassium sorbate	302	Calcium ascorbate
203	Calcium sorbate	303	Potassium ascorbate
210	Benzoic acid	304	Ascorbyl palmitate Ascorbyl stearate
211	Sodium benzoate	306	Mixed tocopherols concentrate
220	Sulphur dioxide	307	Alpha-tocopherol, synthetic
221	Sodium sulphite	308	Gamma tocopherol, synthetic
222	Sodium hydrogen sulphite	309	Delta-tocopherol, syntheytic
223	Sodium metabisulphite	310	Proply gallate
224	Potassium metabisulphite	311	Octyl gallate
225	Potassium sulphite	312	Dodecyl gallate
226	Calcium sulphite	315	Isoascorbic acid
227	Calcium hydrogen solhpite	316	Sodium Isoascorbic
228	Potassium bisulphite	317	Potassium Isoascorbic
234	Nisin	318	Calcium Isoascorbic
280	Propionic acid	319	Tertiary butylhydroquinine
281	Sodium propionate	320	Butylated hydroxyanisole
282	Calcium propionate	321	Butylated hydroxytoluene
283	Potassium propionate

Miscellaneous
181	Tannins	570	Fatty acids
249	Potassium nitrate	900	Dimethylpolysiloxane
250	Sodium nitrate	901	Bees wax, white and yellow
251	Sodium nitrate	903	Carnauba wax
252	Potassium nitrate	904	Shellac, bleached
421	Mannitol	905	Mineral hydrocarbons
422	Glycerol	967	Xylitol
508	Potassium chloride	1100	Amylase
509	Calcium chloride	1101	Proteases (protease, papain, bromelain, ficin)
510	Ammonium chloride	1103	Invertase
511	Magnesium chloride	1104	Lipase
551	Silicon dioxide	1200	Polydextrose
552	Calcium silicate	1201	Polyvinylpyrrolidone
553	Talc	1202	Polyvinylpolypyrrolicone
554	Sodium alumino silicate	1518	Triacetin
558	Bentonite	1520	Propylene glycol
559	Kaolin

Acidity regulators, emulsifiers, thickeners and stabilisers
170	Calcium carbonate & bicarbonate	380	Tri-ammonium citrate
260	Acetic acid	381	Ferric ammonium citrate
261	Potassium acetates	384	Isopropyl citrate mixture
262	Sodium acetates (sodium acetate, sodium diacetate	385	Calcium disodium EDTA
263	Calcium acetate	400	Algenic acid
270	Lactic acid	401	Sodium alginate
296	Malic acid	402	Potassium alginate
297	Fumaric acid	403	Ammonium alginate
322	Lecithins	404	Calcium alginate
325	Sodium lactate	405	Propylene glycol alginate
		406	Agar
326	Potassium lactate	407	Carrageenan, furcelleran
327	Calcium lactate	410	Carob bean gum or locust bean gum
330	Citric acid	412	Guar gum
331	Sodium citrates	413	Tragacanth
332	Potassium citrates	414	Gum arabic
333	Calcium citrates	415	Xanthan gum
334	Tartaric acid	416	Karaya gum
335	Sodium tartrates	420	Sorbitol
336	Potassium tartrates: potassium (hydogen) tartrates,	432	Polyoxyethylene (20) sorbitan monolaurate (polysorbate 20)
337	Sodium potassium tartrate	433	Polyoxyethylene (20) sorbitan mono-oleate (polysorbate 80)
338	Orthophoshoric acid, phosphoric acid	434	Polyoxyethylene (20) sorbitan monopalmite (polysorbate 40)
339	Sodium phosphate (mono, di and tri basic)	435	Polyoxyethylene (20) sorbitan monostearate (polysorbate 60)
340	Potassium phosphate(mono, di and tri basic)	436	Polyoxyethylene (20) sorbitan tristearate (polysorbate 65)
341	Calcium phosphate (mono, di and tri basic)	440	Pectins
353	Metatartaric acid	444	Surcrose acetate isobutyrate
355	Adipic acid	445	Glycerol ester of wood rosin
363	Succinic acid	450	potassium pyrophosphate, sodium acid pyrophosphate, sodium pyrophosphate
365	Sodium fumarates	451	potassium tripolyphosphate, sodium tripolyphosphate
367	Calcium fumarates	452	sodium polyphosphates, glassy
375	Nicotinic acid	460	cellulose, microcrystalline and powder
461	Methylcellulose	493	Sorbitan monolaurate
463	Hydroxypropyl cellulose	494	Sorbitan mono-oleate
464	Hydroxypropyl methylcellulose	495	Sorbitan monopalmitate
465	Methyl ethyl cellulose	500	Sodium carbonate and bicarbonate
466	Sodium carboxymethylcellulose	501	Potassium carbonate and bicarbonate
470	Salts of fatty acids (with base Al, Ca, Na, Mg, k and NH4, including Mg stearate)	503	Ammonium carbonate and bicarbonate
471	Mono and di-glycerides of fatty acids	504	Magnesium carbonate and bicarbonate
472 a	Acetylated mono and Di-glycerides	507	Hydrochloric acid
472 b	Lactic acid esters of mono and diglycerides	512	Stannous chloride
472 c	Citric acid esters of mono and diglycerides	514	Sodium sulphates
472 d	Tartaric acid esters of mono and diglycerides	515	Potassium sulphates
472 e	Diacetyltartaric acid esters of mono and diglycerides	516	Calcium sulphate
475	Polyglycerol acid esters of fatty acids	519	Cupric sulphate
476	Polyglycerol polyricinoleate	524	Sodium hydroxide
477	Propylene glycol mono esters and diesters	525	Potassium hydroxide
478	Lactylated fatty acid esters of glycerol and propane-1, 2-diol	526	Calcium hydroxide
480	Dioctyl sodium sulphosuccinate (DSS)	535	Sodium ferrocyanide
481	Sodium stearoyl latylate	536	Potassium ferrocyanide
482	Calcium stearoyl latylate	539	Sodium thiosulphate
485	Sodium stearoyl fumarate	541	Sodium aluminium phosphate
486	Calcium stearoyl fumarate	575	Glucono delta-lactone
491	Sorbitan monostearate	578	Calcium gluconate
492	Sorbitan tristearate	579	Ferrous gluconate

Flavour Enhancers
620	Glutamic acid	633	Calcium 5' -inosinate
621	Mono sodium glutamaye	634	Calcium 5' -ribonucleotides
622	Mono potassium glutamate	635	Disodium 5' -ribonucleotides
623	Calcium glutamate	636	Maltol
626	Guanylic acid	637	Ethyl maltol
627	Disodium 5' -guanylate	640	Glycine
629	Calcium 5' -guanylate	641	L-leucine
631	Disodium inosinate

Flour treatment agents
920	L-cysteine and its hydrochlorides	926	Chlorine dioxide
924	Potassium bromate	927	Azodicarbonamide
925	Chlorine	928	Benzoyl peroxide

Propellants
290	Carbon dioxide	943	Butane
941	Nitrogen	944	Propane
942	Nitrous oxide

Artificial sweeteners
950	Acesulphame K	954	Saccharin and its sodium, calcium and ammonium compounds
951	Aspartame	957	Thaumatin
952	Calcium cyclamte and sodium cyclamate