Complete lists of additives
All food additives are listed below by code number and by name
There are about 350 permitted food additives in Australia/New Zealand. About 50 are likely to cause adverse reactions. They are marked in RED bold with AVOID Other Additives in RED should be used, if at all, with caution. Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.
Last update April 2011 - Issue 111 and 119 of Australian and New Zealand Food Standard 1.3.1 (downloaded 12/4/2011)
Food additives by code number
Colours 100 Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) 101 102 103 104 110 120 122 123 124 127 129 132 133 140 141 142 143 Riboflavin, lactoflavin, vitamin B2, yellow (failsafe) Tartrazine, yellow #5 artificial AVOID Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Quinoline yellow artificial AVOID Sunset yellow artificial AVOID Cochineal or carmines, red (from beetles, can cause true allergy CAUTION) Azorubine, carmoisine artificial AVOID Amaranth artificial AVOID Ponceau 4R, brilliant scarlet artificial AVOID Erythrosine artificial AVOID Allura red AC artificial AVOID Indigotine, indigo carmine artificial AVOID Brilliant blue FCF artificial AVOID Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Food green S, acid brilliant green artificial AVOID Fast green FCF artificial AVOID
150a 150b 150c 150d 151 153 155 160a 160b 160c 160d 160e 160f 161a 161b 161c 161d 161e 161f 162
Caramel I - plain Caramel II caustic sulphite process Caramel III ammonia process Caramel IV ammonia sulphite process Brilliant black BN artificial AVOID Carbon black, vegetable carbon Brown HT, chocolate brown artificial AVOID Beta-carotene (failsafe) Annatto extracts, bixin, norbixin AVOID Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Lutein (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
163 Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) 164 Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 CAUTION) 170 171 172 173 174 175 Calcium carbonate, mineral colour and calcium supplement (failsafe) Titanium dioxide, mineral colour, white (failsafe) Iron oxide, red, black, yellow mineral colours (failsafe) Aluminium, mineral colour Silver, mineral colour Gold, mineral colour
181 Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION)
Preservatives - sorbates 200 201 202 203 Sorbic acid AVOID Sodium sorbate AVOID Potassium sorbate AVOID Calcium sorbate AVOID
Preservatives - benzoates 210 211 212 213 Benzoic acid AVOID Sodium benzoate AVOID Potassium benzoate AVOID Calcium benzoate AVOID
Sorbates and benzoates have been associated with the full range of food intolerance reactions. 216 218 Propylparaben (propyl p-hydroxybenzoate) Methylparaben (methyl p-hydroxybenzoate)
Preservatives 216 and 218 are only permitted in food colours in Australia. Preservatives - sulphites (aka sulfites) 220 221 222 223 224 225 228 Sulphur dioxide AVOID Sodium sulphite (sulfite) AVOID Sodium bisulphite (bisulfite) AVOID Sodium metabisulphite (metabisulfite) AVOID Potassium metabisulphite (metabisulfite) AVOID Potassium sulphite (sulfite) AVOID Potassium bisulphite (bisulfite) AVOID
Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites. 234 235 Nisin (antibiotic) Pimaricin (natamycin) (antibiotic)
242 Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid) 243 Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION) (also colour fixatives)
Preservatives - nitrates and nitrites 249 250 Potassium nitrite AVOID Sodium nitrite AVOID
251 252
Sodium nitrate AVOID Potassium nitrate AVOID
Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe. Food acids 260 261 262 262 263 264 270 Acetic acid Potassium acetate Sodium diacetate Sodium acetate Sodium acetate Ammonium acetate Lactic acid
Preservatives - propionates 280 281 282 283 Propionic acid AVOID Sodium propionate AVOID Calcium propionate AVOID Potassium propionate AVOID
Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia. 290 296 297 Carbon dioxide (propellant) Malic acid (food acid) Fumaric acid (food acid)
Antioxidants 300 301 302 303 304 306 307 308 Ascorbic acid (vitamin C) Sodium ascorbate Calcium ascorbate Potassium ascorbate Ascorbyl palmitate Mixed tocopherols (vitamin E) dl-a-Tocopherol synthetic g-Tocopherol
309 310 311 312 315 316 319 320 321 322
synthetic d-Tocopherol Propyl gallate AVOID Octyl gallate AVOID Dodecyl gallate AVOID Erythorbic acid Sodium erythorbate tert-Butylhydroquinone, tBHQ AVOID Butylated hydroxyanisole, BHA AVOID Butylated hydroxytoluene, BHT AVOID Lecithin (also an emulsifier)
Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives. More food acids 325 326 327 328 329 330 331 331 332 333 334 335 336 336 337 338 Sodium lactate Potassium lactate Calcium lactate Ammonium lactate Magnesium lactate Citric acid Sodium dihydrogen citrate Sodium citrates Potassium citrates Calcium citrate Tartaric acid Sodium tartrate Potassium tartrate Potassium acid tartrate Potassium sodium tartrate Phosphoric acid
Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.
Mineral salts 339 340 341 342 343 Sodium phosphates Potassium phosphates Calcium phosphates Ammonium phosphates Magnesium phosphates
More food acids 349 350 351 352 353 354 355 357 365 366 367 368 375 380 381 385 Ammonium malate Sodium malates Potassium malates Calcium malates Metatartaric acid Calcium tartrate Adipic acid Potassium adipate (salt-reduced and low-salt foods only) Sodium fumarate Potassium fumarate Calcium fumarate Ammonium fumarate Nicotinic acid, niacin (B vitamin) Ammonium citrates Ferric ammonium citrate Calcium disodium EDTA
Vegetables gums and thickeners 400 401 402 403 404 405 Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate
406 407
Agar agar, isinglass Carrageenan
Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children. 407a 409 410 412 413 414 415 416 417 418 Processed eucheuma seaweed Arabinogalactan (larch gum) Locust bean gum (carob) Guar gum Tragacanth gum Acacia (gum Arabic) Xanthan gum Karaya gum Tara gum Gellan gum
Humectants 420 421 422 Sorbitol Mannitol Glycerin (glycerol)
Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people. Emulsifiers 431 433 435 436 440 442 444 Polyoxyethylene (40) stearate Polyoxyethylene (20) sorbitan monooleate Polyoxyethylene (20) sorbitan monostearate Polyoxyethylene (20) sorbitan tristearate433 Pectins (also a vegetable gum) Ammonium salts of phosphatidic acid Sucrose acetate isobutyrate
More mineral salts 450 451 Pyrophosphates Triphosphates
452
Polyphosphates
Thickeners, vegetable gums 460 461 463 464 465 466 Cellulose microcrystalline and powdered (anti-caking agent) Methylcellulose Hydroxypropyl cellulose Hydroxypropyl methylcellulose Methyl ethyl cellulose Sodium carboxymethylcellulose
Emulsifiers 470 471 472a 472b 472c 472d 472e 472f 473 475 476 477 480 481 482 491 492 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser) Mono- and di-glycerides of fatty acids Acetic and fatty acid esters of glycerol Lactic and fatty acid esters of glycerol Citric and fatty acid esters of glycerol Tartaric and fatty acid esters of glycerol Diacetyltartaric and fatty acid esters of glycerol Tartaric, acetic and fatty acid esters of glycerol (mixed) Sucrose esters of fatty acids Polyglycerol esters of fatty acids Polyglycerol esters of interesterified ricinoleic acid Propylene glycol esters of fatty acids Dioctyl sodium sulphosuccinate Sodium stearoyl (or oleyl) lactylate Calcium stearoyl (or oleyl) lactylate Sorbitan monostearate Sorbitan tristearate
Mineral salts 500 501 503 Sodium carbonates Potassium carbonates Ammonium carbonates
504 507 508 509 510 511 512 514 515 516 518 519 526 529 530 535 536 541 542 551 552 553 554 555 556 558 559 560 570 575
Magnesium carbonates (anti-caking agent, mineral salt) Hydrochloric acid (acidity regulator) Potassium chloride Calcium chloride Ammonium chloride Magnesium chloride Stannous chloride (colour retention agent) Sodium sulphates (mineral salt) Potassium sulphate (mineral salt) Calcium sulphate (flour treatment agent, mineral salt) Magnesium sulphate (mineral salt) Cupric sulphate (mineral salt) Calcium hydroxide (mineral salt) Calcium oxide (mineral salt) Magnesium oxide Sodium ferrocyanide (anti-caking agent) Potassium ferrocyanide (anti-caking agent) Sodium aluminium phosphate, acidic (acidity regulator, emulsifier) Bone phosphate (anti-caking agent) Silicon dioxide (anti-caking agent) Calcium silicate (anti-caking agent) Magnesium silicates (Talc) (anti-caking agent) Sodium aluminosilicate (anti-caking agent) Potassium aluminosilicate (anti-caking agent) Calcium aluminium silicate (anti-caking agent) Bentonite (anti-caking agent) Aluminium silicate (Kaolin) (anti-caking agent) Potassium silicate Stearic acid (anti-caking agent) Glucono d-lactone (acidity regulator)
577 578 579
Potassium gluconate (stabiliser) Calcium gluconate (acidity regulator) Ferrous gluconate (colour retention agent)
Flavour enhancers 620 621 622 623 624 625 627 631 635 L-Glutamic acid AVOID Monosodium L-glutamate (MSG) AVOID Monopotassium L-glutamate AVOID Calcium di-L-glutamate AVOID Monoammonium L-glutamate AVOID Magnesium di-L-glutamate AVOID Disodium guanylate AVOID Disodium inosinate AVOID Disodium 5'-ribonucleotides AVOID
The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label. 636 637 640 641 Maltol Ethyl maltol Glycine L-Leucine
Miscellaneous additives 900 901 903 904 905a 905b 914 920 925 926 Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent) Beeswax, white and yellow (glazing agent) Carnauba wax (glazing agent) Shellac, bleached (glazing agent) Mineral oil, white (glazing agent) Petrolatum (glazing agent) Oxidised polyethylene (Humectant) L-Cysteine monohydrochloride (flour treatment agent) Chlorine (reclassified as a Processing aid, flour treatment agent) Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
10
928 941 942 943a 943b 944 946
Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent) Nitrogen (propellant) Nitrous oxide (propellant) Butane (for pressurised food containers only) Propane (for pressurised food containers only) Propane (for pressurised food containers only) Octafluorocyclobutane (for pressurised food containers only)
Artificial sweeteners 950 951 Acesulphame potassium (artificial sweetening substance) Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended. 952 953 954 955 956 957 960 961 962 965 966 967 968 1001 1100 Cyclamates (artificial sweetening substance) Isomalt (humectant) Saccharin (artificial sweetening substance) Sucralose (artificial sweetening substance) Alitame (artificial sweetening substance) Thaumatin (flavour enhancer, sweetening substance) Steviol glycosides (sweetening substance) Neotame AVOID Aspartame-acesulphame salt AVOID Maltitol and maltitol syrup (humectant, stabiliser) Lactitol (humectant) Xylitol (humectant, stabiliser) Erythritol Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier) Amylases (reclassified as a Processing aid, flour treatment agent)
1101 Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer) Thickeners, vegetable gums 1400 Dextrin roasted starch
11
1401 1402 1403 1404 1405 1410 1412 1413 1414 1420 1421 1422 1440 1442 1450 1505 1518 1520 1521
Acid treated starch Alkaline treated starch Bleached starch Oxidised starch Enzyme-treated starches Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Starch acetate esterified with acetic anhydride Starch acetate esterified with vinyl acetate Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octenylsuccinate Triethyl citrate Triacetin (humectant) Propylene glycol (humectant) Polyethylene glycol 8000 (antifoaming agent)
Food additives by name
Avoid additives marked AVOID in RED bold. Caution with others in red. Code Number 414 950 260 472a 1422 1414 1401 355 406 400 956 1402 103 129 559 470 Name Acacia (gum Arabic) Acesulphame potassium (artificial sweetening substance) Acetic acid Acetic and fatty acid esters of glycerol Acetylated distarch adipate Acetylated distarch phosphate Acid treated starch Adipic acid Agar agar, isinglass Alginic acid Alitame (artificial sweetening substance) Alkaline treated starch Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Allura red AC artificial AVOID Aluminium silicate (Kaolin) (anti-caking agent) Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
12
173 123 264 403 503 510 380 368 328 349 342 442 1100 160b 163 409 300 304 951 962 122 901 162 558 210 928 160e 160a 1403 542 151 133 155 943a 320 321 404 556 302 213 170 509 333 623 385 367 578 526 327 352 529 341 282 552 203 482 516 354 150a 150b 150c 150d 153 290 903 407
Aluminium, mineral colour Amaranth artificial AVOID Ammonium acetate Ammonium alginate Ammonium carbonates Ammonium chloride Ammonium citrates Ammonium fumarate Ammonium lactate Ammonium malate Ammonium phosphates Ammonium salts of phosphatidic acid Amylases (reclassified as a Processing aid, flour treatment agent) Annatto extracts, bixin, norbixin AVOID Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Arabinogalactan (larch gum) Ascorbic acid (vitamin C) Ascorbyl palmitate Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID Aspartame-acesulphame salt AVOID Azorubine, carmoisine artificial AVOID Beeswax, white and yellow (glazing agent) Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION) Bentonite (anti-caking agent) Benzoic acid AVOID Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent) beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Beta-carotene (failsafe) Bleached starch Bone phosphate (anti-caking agent) Brilliant black BN artificial AVOID Brilliant blue FCF artificial AVOID Brown HT, chocolate brown artificial AVOID Butane (for pressurised food containers only) Butylated hydroxyanisole, BHA AVOID Butylated hydroxytoluene, BHT AVOID Calcium alginate Calcium aluminium silicate (anti-caking agent) Calcium ascorbate Calcium benzoate AVOID Calcium carbonate, mineral colour and calcium supplement (failsafe) Calcium chloride Calcium citrate Calcium di-L-glutamate AVOID Calcium disodium EDTA Calcium fumarate Calcium gluconate (acidity regulator) Calcium hydroxide (mineral salt) Calcium lactate Calcium malates Calcium oxide (mineral salt) Calcium phosphates Calcium propionate AVOID Calcium silicate (anti-caking agent) Calcium sorbate AVOID Calcium stearoyl (or oleyl) lactylate Calcium sulphate (flour treatment agent, mineral salt) Calcium tartrate Caramel I - plain Caramel II caustic sulphite process Caramel III ammonia process Caramel IV ammonia sulphite process Carbon black, vegetable carbon Carbon dioxide (propellant) Carnauba wax (glazing agent) Carrageenan
13
460 925 926 140 141 1001 330 472c 120 519 952 1400 472e 242 480 635 627 631 1412 307 312 160f 1405 315 968 127 243 637 143 381 579 161a 142 297 418 575 422 640 175 412 507 463 1442 464 1440 132 172 953 416 161c 270 472b 966 920 322 620 641 410 161b 160d 504 511 625 329 530 343
Cellulose microcrystalline and powdered (anti-caking agent) Chlorine (reclassified as a Processing aid, flour treatment agent) Chlorine dioxide (reclassified as a Processing aid, flour treatment agent) Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier) Citric acid Citric and fatty acid esters of glycerol Cochineal or carmines, red (from beetles, can cause true allergy CAUTION) Cupric sulphate (mineral salt) Cyclamates (artificial sweetening substance) Dextrin roasted starch Diacetyltartaric and fatty acid esters of glycerol Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid) Dioctyl sodium sulphosuccinate Disodium 5'-ribonucleotides AVOID Disodium guanylate AVOID Disodium inosinate AVOID Distarch phosphate dl-a-Tocopherol Dodecyl gallate AVOID E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Enzyme-treated starches Erythorbic acid Erythritol Erythrosine artificial AVOID Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION) Ethyl maltol Fast green FCF artificial AVOID Ferric ammonium citrate Ferrous gluconate (colour retention agent) Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Food green S, acid brilliant green artificial AVOID Fumaric acid (food acid) Gellan gum Glucono d-lactone (acidity regulator) Glycerin (glycerol) Glycine Gold, mineral colour Guar gum Hydrochloric acid (acidity regulator) Hydroxypropyl cellulose Hydroxypropyl distarch phosphate Hydroxypropyl methylcellulose Hydroxypropyl starch Indigotine, indigo carmine artificial AVOID Iron oxide, red, black, yellow mineral colours (failsafe) Isomalt (humectant) Karaya gum Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Lactic acid Lactic and fatty acid esters of glycerol Lactitol (humectant) L-Cysteine monohydrochloride (flour treatment agent) Lecithin (also an emulsifier) L-Glutamic acid AVOID L-Leucine Locust bean gum (carob) Lutein (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Magnesium carbonates (anti-caking agent, mineral salt) Magnesium chloride Magnesium di-L-glutamate AVOID Magnesium lactate Magnesium oxide Magnesium phosphates
14
553 518 296 965 636 421 353 465 461 218 905a 306 471 624 622 621 1410 961 375 234 941 942 946 311 914 1404 160c 440 905b 1413 338 235 900 1521 475 476 433 435 436 431 452 124 261 336 357 402 555 303 212 228 501 508 332 536 366 577 326 351 224 252 249 340 283 560 337 202 515 225
Magnesium silicates (Talc) (anti-caking agent) Magnesium sulphate (mineral salt) Malic acid (food acid) Maltitol and maltitol syrup (humectant, stabiliser) Maltol Mannitol Metatartaric acid Methyl ethyl cellulose Methylcellulose Methylparaben (methyl p-hydroxybenzoate) Mineral oil, white (glazing agent) Mixed tocopherols (vitamin E) Mono- and di-glycerides of fatty acids Monoammonium L-glutamate AVOID Monopotassium L-glutamate AVOID Monosodium L-glutamate (MSG) AVOID Monostarch phosphate Neotame AVOID Nicotinic acid, niacin (B vitamin) Nisin (antibiotic) Nitrogen (propellant) Nitrous oxide (propellant) Octafluorocyclobutane (for pressurised food containers only) Octyl gallate AVOID Oxidised polyethylene (Humectant) Oxidised starch Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Pectins (also a vegetable gum) Petrolatum (glazing agent) Phosphated distarch phosphate Phosphoric acid Pimaricin (natamycin) (antibiotic) Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent) Polyethylene glycol 8000 (antifoaming agent) Polyglycerol esters of fatty acids Polyglycerol esters of interesterified ricinoleic acid Polyoxyethylene (20) sorbitan monooleate Polyoxyethylene (20) sorbitan monostearate Polyoxyethylene (20) sorbitan tristearate433 Polyoxyethylene (40) stearate Polyphosphates Ponceau 4R, brilliant scarlet artificial AVOID Potassium acetate Potassium acid tartrate Potassium adipate (salt-reduced and low-salt foods only) Potassium alginate Potassium aluminosilicate (anti-caking agent) Potassium ascorbate Potassium benzoate AVOID Potassium bisulphite (bisulfite) AVOID Potassium carbonates Potassium chloride Potassium citrates Potassium ferrocyanide (anti-caking agent) Potassium fumarate Potassium gluconate (stabiliser) Potassium lactate Potassium malates Potassium metabisulphite (metabisulfite) AVOID Potassium nitrate AVOID Potassium nitrite AVOID Potassium phosphates Potassium propionate AVOID Potassium silicate Potassium sodium tartrate Potassium sorbate AVOID Potassium sulphate (mineral salt) Potassium sulphite (sulfite) AVOID
15
336 407a 943b 944 280 310 1520 405 477 216 1101 450 104 161f 101 161d 954 164 904 551 174 262 263 401 541 554 301 211 222 500 466 331 262 331 316 535 365 325 350 223 251 250 339 281 201 481 514 221 335 200 491 492 420 512 1420 1421 1450 570 960 955 444 473 220 110 309 308
Potassium tartrate Processed eucheuma seaweed Propane (for pressurised food containers only) Propane (for pressurised food containers only) Propionic acid AVOID Propyl gallate AVOID Propylene glycol (humectant) Propylene glycol alginate Propylene glycol esters of fatty acids Propylparaben (propyl p-hydroxybenzoate) Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer) Pyrophosphates Quinoline yellow artificial AVOID Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Riboflavin, lactoflavin, vitamin B2, yellow (failsafe) Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Saccharin (artificial sweetening substance) Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 CAUTION) Shellac, bleached (glazing agent) Silicon dioxide (anti-caking agent) Silver, mineral colour Sodium acetate Sodium acetate Sodium alginate Sodium aluminium phosphate, acidic (acidity regulator, emulsifier) Sodium aluminosilicate (anti-caking agent) Sodium ascorbate Sodium benzoate AVOID Sodium bisulphite (bisulfite) AVOID Sodium carbonates Sodium carboxymethylcellulose Sodium citrates Sodium diacetate Sodium dihydrogen citrate Sodium erythorbate Sodium ferrocyanide (anti-caking agent) Sodium fumarate Sodium lactate Sodium malates Sodium metabisulphite (metabisulfite) AVOID Sodium nitrate AVOID Sodium nitrite AVOID Sodium phosphates Sodium propionate AVOID Sodium sorbate AVOID Sodium stearoyl (or oleyl) lactylate Sodium sulphates (mineral salt) Sodium sulphite (sulfite) AVOID Sodium tartrate Sorbic acid AVOID Sorbitan monostearate Sorbitan tristearate Sorbitol Stannous chloride (colour retention agent) Starch acetate esterified with acetic anhydride Starch acetate esterified with vinyl acetate Starch sodium octenylsuccinate Stearic acid (anti-caking agent) Steviol glycosides (sweetening substance) Sucralose (artificial sweetening substance) Sucrose acetate isobutyrate Sucrose esters of fatty acids Sulphur dioxide AVOID Sunset yellow artificial AVOID synthetic d-Tocopherol synthetic g-Tocopherol
16
181 417 334 472d 472f 102 319 957 171 413 1518 1505 451 100 161e 415 967
Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Tara gum Tartaric acid Tartaric and fatty acid esters of glycerol Tartaric, acetic and fatty acid esters of glycerol (mixed) Tartrazine, yellow #5 artificial AVOID tert-Butylhydroquinone, tBHQ AVOID Thaumatin (flavour enhancer, sweetening substance) Titanium dioxide, mineral colour, white (failsafe) Tragacanth gum Triacetin (humectant) Triethyl citrate Triphosphates Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates CAUTION) Xanthan gum Xylitol (humectant, stabiliser)
17
