E numbers are added substances that, among other things, keep foods long-lasting and give them color or taste. E numbers are not always artificial, many substances have a natural origin. The additives contained in products available in the Netherlands have also been approved by the European Union. The E number is only given to a substance when it has been approved by the European Food and Safety Authority (EFSA). The different types of E numbers are listed below.
Dyes
E numbers E100 to E180
Colorants make foods look better. They add color to sweets, lemonade, desserts, custard, fruit yoghurt and margarine.There are different types of dyes:
- Natural dyes : These usually come from plants. For example, beets and certain berries give a red color.
- The dyes E120 and E161g are animal based. The Cochinille aphid is killed, dried and ground and then produces a substance (E120) with a beautiful red color that is used in chips, sausage and dairy. Flamingo feathers and lobster provide the raw material for orange food coloring (E161g).
- Nature-identical dyes : these substances are artificial. They are chemically imitated but are identical to natural substances.
- Synthetic dyes : these substances do not occur in nature.
- Ako dyes : these are also synthetic substances that have regularly been in the news. Research has shown that some children become hyperactive from these substances when they are combined with sodium benzoate (E211). That is why products with ako dyes must always carry a warning. Ako dyes are E102, E110, E122, E124 and E129. Although not an ako dye, the warning obligation also applies to E104.
Preservatives
E numbers E200 to E290
These products ensure that foods have a longer shelf life. Usually salt, sugar or vinegar are used as preservatives. The products are then so sweet, salty or sour that fungi and bacteria cannot grow. Sulphite is also a well-known preservative (E220).
Antioxidants
E numbers E300 to E321
Antioxidants ensure that products react less to oxygen. Everyone knows the example of the peeled apple that turns brown over time. That is a reaction to oxygen and is called oxidation. Commonly used oxidants are vitamin C (E300) and vitamin E (E306).
Food acids
E260 to E300 and E322 to E386
Food acids enhance the effect of preservatives and antioxidants. Branded acid and citric acid are widely used.
Stabilizers, thickeners and gelling agents
E400 to E495
Stabilizers ensure that products retain their properties. For example, they do not cause foods to fall apart or curdle. Emulsifiers are also among the stabilizers. They allow difficult to mix substances to mix. Consider, for example, water and oil. Egg yolk and lecithin (E322) are commonly used emulsifiers.Thickeners bind or thicken substances or food products. Carbohydrates are often used for this purpose. Gelling agents have the same effect as thickeners. This gives products strength.
Raising agents, anti-caking agents and acidity regulators
E500 to E585
The most commonly used acidity regulator is citric acid. If the acidity in a product is not good, you can immediately taste it. Acidity regulators ensure the correct acidity. Anti-caking agents make powders such as soups, puddings and sauces water-repellent, preventing them from clumping. Raising agent is mainly used in dough. It allows dough to rise and gives it the right shape and structure.
Flavor enhancers
E620 to E650
Salt is one of the most commonly used flavor enhancers. It helps enhance other flavors. In addition to salt, a substance found in tomatoes or aged cheese is also used: monosodium glutamate (E621). When the manufacturer uses this remedy, less salt is needed.
Sweeteners
E420, E421 and E950 to E968
Sweeteners are usually used in diet products. They taste like sugar but contain hardly any calories. The best-known sweetener is aspartame (E951).
Glazing agents and anti-foaming agents
E900 to E914
Glazing agents are used in sweets and desserts.
Starches
E1400 to E1451
These E numbers have many different functions. Actually, it is a kind of multi-purpose product. It can serve as a thickener, stabilizer, binder or emulsifier. Starch is obtained from potatoes, rice, wheat and legumes.
Artificial flavors
E1505 to E1520
Not all aromas have an E number. Natural flavorings are classified by the Commodities Act as an ingredient and not as an additive. Artificial flavors all have an e-number. There is some uncertainty about the indication of aromas on packaging. Often it only says aroma, even if it is an artificial variant with an E number.