Food Additives

E- Numbers
S.No. Contents Page No.

1 Introductory chapter on Related Terms 01

2 List of E-Numbers with shariah status 06

3 E-Numbers in detail 28

4 References 194
 Introductory Chapter on Related Terms
Halaal
Halaal means permissible and lawful according to Islamic law. It applies not only to meat and poultry, but also to other food
products,beverages, cosmetics, and personal care products.

Haraam
Haraam means prohibited and unlawful according to Islamic law. It is directly opposite of halaal.

Mashbooh
Mashbooh ingredient simply means that the origin of the ingredient is doubtful or questionable.For example gelatin is
Mashbooh because it can be derived from pig or from animal not slaughtered according to Islamic law.It may be derived from
Halaal Slaughtered animal.When it is confirmed that the gelatin was made from Halaal Slaughtered animal then it will not be
Mashbooh but it will be Halaal and when it is confirmed that the gelatin was made from pig then it will be Haraam not
Mashbooh.So Mashbooh after confirmation of origin will be either Halaal or Haraam.

Makrooh
Makrooh is a term generally associated with someone’s dislike for a food
product or, while not clearly haraam, is considered dislikeable by some Muslims.

Zabiha or Dhabiha
Zabiha or dhabiha means animal slaughtered according to the Islamic Law.

What are Haraam Foods Categories ?

Accordingly, all foods pure and clean are permitted for consumption by the Muslims except the following categories, including
any products derived from them or contaminated with them:
1. Carrion or dead animals
2. Flowing blood
3. Swine, including all by-products

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 4. Animals slaughtered without pronouncing the name of Allah Ta’ala on them
5. Animals killed in a manner that prevents their blood from being fully drained from their bodies .
6. Animals slaughtered while pronouncing a name other than God.
7. Intoxicants of all types, including alcohol and drugs.
8. Carnivorous animals with fangs, such as lions, dogs, wolves, or tigers.
9. Birds with sharp claws (birds of prey), such as falcons, eagles, owls, or vultures.
10. Land animals such as frogs or snakes.

What is an E-number?

An E-number signifies approval of an additive by the EU. To obtain an E-number, the additive must have been fully evaluated for
safety by the SCF or the European Food Safety Authority. The E-number system also serves as a simple and convenient way to
label permitted additives across the range of languages in the European Union.

What are food additives?

Food Additives are generally substances which are of little or no nutritional value, but are used in the processing or storage of
foods or animal feed.

Additives may be natural, nature identical or artificial. Natural additives are substances found naturally in a foodstuff and are
extracted from this food to be used in another, for example beetroot juice with its bright purple colour can be used to colour
other foods such as sweets. Nature identical additives are man made copies of substances that occur naturally. For example,
benzoic acid is a substance that is found in nature and is made synthetically and used as a preservative. Artificial additives are
substances made synthetically and are not found naturally.

Additives are used for a variety of purposes including to keep food wholesome until it is eaten, make the food look or taste
better, ensure that the food is convenient to store or use, keep the price of the food competitive, make the food healthier
(higher in vitamins or lower in fat) and aid in processing and manufacture.

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 Numbering
To regulate these additives, and inform consumers, each additive is assigned a unique number. Initially these were the "E
numbers" used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex
Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use.
E numbers are all prefixed by "E", but countries outside Europe use only the number, whether the additive is approved in
Europe or not. For example, acetic acid is written as E260 on products sold in Europe, but is simply known as additive 260 in
some countries. Additive 103, alkanet, is not approved for use in Europe so does not have an E number, although it is approved
for use in Australia and New Zealand.Since 1987 Australia has had an approved system of labeling for additives in packaged
foods. Each food additive has to be named or numbered .The numbers are the same as in Europe, but without the prefix 'E'.
The United States Food and Drug Administration listed theses items as “Generally recognized as safe” or GRAS and these are
listed under both their Chemical Abstract Services number and FDA regulation listed under the US Code of Federal Regulations.

Types of food additives

 Acids: Are added to increase the acidity of foods and can act as preservatives. Common food acids include vinegar and citric
acid.
 Acidity regulators: Change or maintain the acidity or basicity of foods and include buffers, acids, alkalis, and neutralizing agents.
 Anti caking agents: Anticaking agents and free-flow agents are added to finely powdered or crystalline food products to prevent
caking, lumping, or agglomeration.
 Anti foaming agents: These are added to prevent excessive foaming from occurring in a food, usually a liquid. They are useful in
preventing foam in liquids which will fully or partially set during packaging, such as yoghurts or jellies
 Anti oxidants: Stop oils and fats in foods from combining with oxygen and turning rancid. Rancid fats smell and taste unpleasant
and are a health risk. Antioxidants are also used in fruits, vegetables and juice to extend the shelf life
 Bulking agents: These are added to increase bulk in the product without adding significant calories or food value. Bulking agents
give the textural qualities of sugar and fat but without the sweet taste. They can be carbohydrate-based, protein-based or fat-
based. Pectin, gelatin, xanthan, gellan, algin, guar, konjak, locust bean and inulin can all function as fat replacers.
 Carriers and carrier solvents: Are used to dissolve a product and may later evaporate to leave the product in place. An example
would be the water in a sugar syrup sprayed onto a cake, which evaporates to leave a sugar glaze.
 Colours: Are used to make food look more appetising. During the processing of some food, colour can be lost so additives are
used to restore the original colour, for example canned marrow fat peas. Colour additives can also be used to make the existing

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 food colour brighter, for example, enhance the yellowness in custard. Most colours are either natural or nature identical and

some colours are also vitamins, these are the only colours allowed in baby foods.
 Emollient: something that makes soft or soothes.
 Emulsifiers: Emulsifiers and stabilisers – emulsifiers help mix together ingredients like oil and water that would normally
separate; stabilisers prevent them from separating again. They are used in foods such as icecream.
 Emulsifying salts: are crystalline matrials which act as emulsifiers.
 Firming agents:Are added to precipitate residual pectin, thus strengthening the supporting tissue and preventing its collapse
during processing. This is used to firm up apple sauce used in pie fillings to make it less runny.
 Flavour enhancers: Are used widely in savoury foods to make the existing flavour in the food stronger. Monosodium glutamate
is an example of a flavour enhancer. Salt is commonly used as a flavour enhancer for food and has been identified as one the
basic tastes. Ironically, given its history, this has resulted in large sections of the developed world ingesting salt massively in
excess of the required intake, particularly in colder climates where the required intake is much lower. This is believed to cause
elevated levels of blood pressure in some, which in turn is associated with increased risks of heart attack and stroke.
 Flour treatment agents: Flour treatment agents are added to flour to improve its colour or its use in baking.
 Foaming agents: Are added to foods to make them foamy, either to make them visually attractive or to increase volume.
 Gelling agents: Are added to cause a liquid to set, such as pectin or gelatin when added to jellies.
 Glazing agents: Are added to produce or increase the shine on a food, such as a fruit garnish.
 Humectants: prevent foods from drying out.
 Modified starches: When heated in water, starch granules swell up causing thickening to occur. This unique behavior of starch
means that it is widely used in processed food to give texture to products such as sauces, gravies, soups and pie fillings, and in
dried instant foods. It is also added to frozen food products to prevent liquid loss during defrosti. Starch can also be added to
low fat foods such as yoghurt to improve the creamy texture which is normally due to fats. In addition, starch is the raw
material for the industrial manufacture of glucose syrups and sweeteners. Starch is modified to be more suitable for the use it is
being applied to, but interest is growing in using genetically modified maize etc to produce the starch in a ready-modified form
to reduce costs. Most modified starch comes from maize, although potato and wheat starch are also used
 Packaging gases: Are added and sealed into the packaged food product during packing to provide an atmosphere which will
prevent the growth of bacteria and molds. Many processed sliced meats are packed in an inert nitrogen atmosphere. Normal
ageing of the product starts upon opening the sealed packaging, or if it leaks.

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 Preservatives: Help keep food safe for longer. Consumers can buy foods in advance of using them and so do not need to shop
so often, or use up food quickly and food companies can supply food in bulk, which saves transport costs. Preservatives can also
help shops offer a wider variety of choice as foods can be safely imported or can be available out of season. Eating a variety of
foods is important for good health. Common preservative food additives include salt, sodium nitrate, sodium nitrite, sulfites,
(sulfur dioxide, sodium bisulfate, potassium bisulfate, etc.), disodium EDTA. These function by preventing bacterial and mould
growth, while antioxidants such as BHA and BHT help prevent spoilage from oxidation of food constituents. Other preservatives
include formaldehyde (usually in solution), glutaraldehyde, ethanol, methylchloroisothiazolinone, and freeze drying. (Although
the latter is a process, not an additive.)
 Propellants: are any substances used to expel food from its container, such as the gas in aerosol cream.
 Raising agents: Are agents added to increase the volume of the food , usually during cooking; examples would be yeast or
baking powder added to breads and cakes to give them a more spongy texture.
 Stabilisers: Emulsifiers and stabilisers – emulsifiers help mix together ingredients like oil and water that would normally
separate; stabilisers prevent them from separating again. They are used in foods such as icecream.
 Sequestrants:these can be added to food to react with trace metals, forming tightly bound complexes (sequestered), thereby
preventing the decompostion of the food. The sodium and calcium salts of EDTA (ethylenediaminetetraacetic acid) are common
sequestrants in many kinds of foods and beverages
 Sweeteners: Are either intense or bulk. Intense sweeteners (for example saccharin and aspartame) are many times sweeter
than sugar and so are only used in tiny amounts. This makes them suitable for use in products such as diet drinks, which are
very low in energy. Bulk sweeteners (such as sorbitol) have a similar sweetness to sugar so are used in similar amounts.
 Thickeners: Produce viscous solutions or dispersions and are used to impart body, improve consistency, or stabilise emulsions.
They include suspending and bodying agents, setting agents, gel builders, bulking agents, etc.

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 List of E-numbers with shariah status
S.No E-Numbers Name Status
1 E100 Curcumin Halaal
2 E101(i) Riboflavin Halaal
3 E101(ii) Riboflavin-5-phosphate Halaal
4 E102 Tartrazine Halaal
5 E103 Chrysoine resorcinol Halaal
6 E104 Quinoline yellow Halaal
7 E105 Fast yellow AB Halaal
8 E106 Riboflavin-5-phosphate sodium Halaal
9 E107 Yellow 2G Halaal
10 E110 Sun set yellow FCF Halaal
11 E111 Orange GGN Halaal
12 E120 Carminic acid Disputed
13 E122 Carmoisine Halaal
14 E123 Amaranth (dye) Halaal
15 E124 Ponceau 4R Halaal
16 E125 Ponceau SX Halaal
17 E126 Ponceau 6R Halaal
18 E127 Erythrosine Halaal
19 E128 Red 2G Halaal

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20 E129 Allura Red AC Halaal
21 E130 Indanthren blue RS Halaal
22 E131 Patent blue Halaal
23 E132 Indigo carmine Halaal
24 E133 Brilliant blue FCF Halaal
25 E140 Chlorophyll Halaal
26 E141(i) Copper chlorophyll Halaal
27 E141(ii) Sodium copper chlorophylline Halaal
28 E142 Green S Halaal
29 E143 Fast Green FCF Halaal
30 E 150(a) Caramel colour (Plain Spirit) Halaal
31 E150(b) Carmel colour (Caustic sulphite) Halaal
32 E150(c) Carmine colour (Ammonia) Halaal
33 E 150(d) Caramel colour (Sulphite Amonia) Halaal
34 E151 Black PN Halaal
35 E152 Black 7984 Halaal
36 E153 Carbon black Mashbooh
37 E 154 Brown Fk Halaal
38 E 155 Brown HT Halaal
39 E 160(a) Carotene Halaal
40 E 160(b) Annatto Halaal

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41 E 160(c) Capsanthin Halaal
42 E-160(d) Lycopene Halaal
43 E160(e) Beta-apo-8 carotenal Halaal
44 E160(f) ß-Apo-8'-carotenoic acid ethyl ester Halaal
45 E161(a) Flavoxanthin Halaal
46 E161(b) Lutein Mashbooh
47 E161(c) Cryptoxanthin Halaal
48 E161(d) Rubixanthin Halaal
49 E161(e) Violaxanthin Halaal
50 E161(f) Rhodoxanthin Halaal
51 E161(g) Canthaxanthin Halaal
52 E161 (h) Zeaxanthin Halaal
53 E161(i) Citranaxnthin Halaal
54 E161(j) Astaxanthin Halaal
55 E162 Beetroot red Halaal
56 E163 Anthocyanins Halaal
57 E170(i) Calcium Carbonate Halaal
58 E170(ii) Calcium hydrogen carbonate Halaal
59 E171 Titanium Dioxide Halaal
60 E172 Iron Oxide and Iron hydroxide Halaal
61 E173 Aluminum Halaal

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62 E174 Silver Halaal
63 E175 Gold Halaal
64 E180 Pigment Rubine Halaal
65 E181 Tannin Halaal
66 E200 Sorbic acid Halaal
67 E201 Sodium Sorbate Halaal
68 E202 Potassium Sorbate Halaal
69 E203 Calcium Sorbate Halaal
70 E210 Benzoic acid Halaal
71 E211 Sodium Benzonate Halaal
72 E212 Potassium benzoate Halaal
73 E213 Calcium benzoate Halaal
74 E214 Ethyl 4-Hydroxy benzoate Halaal
75 E215 Ethyl 4-hydroxy benzoate sodium salt Halaal
76 E216 Propyl paraben Halaal
77 E217 Propyl 4-hydroxy benzoate sodium salt Halaal
78 E218 Methyl 4-hydroxy benzoate Halaal
79 E219 Methyl 4-hydroxy benzoate sodium salt Halaal
80 E220 Sulphur Dioxide Halaal
81 E221 Sodium Sulphite Halaal
82 E222 Sodium Hydrogen Sulphite Halaal

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83 E223 Sodium Metabisulphite Halaal
84 E224 Potassium meta bi sulphite Halaal
85 E225 Potassium sulfite Halaal
86 E226 Calcium Sulphite Halaal
87 E227 Calcium hydrogen sulphite Halaal
88 E228 Potassium hydrogen sulphite Halaal
89 E230 Biphenyl Halaal
90 E231 2-Hydroxybiphenyl Halaal
91 E232 Sodium biphenyl-2-yl oxide Halaal
92 E233 {2-Thiazol-4-yl ) benzimidozole} Halaal
93 E234 Nisin Halaal
94 E235 Natamycin Halaal
95 E236 Formic Acid Halaal
96 E237 Sodium Formate Halaal
97 E238 Calcium Formate Halaal
98 E239 Hexamine Halaal
99 E240 Formaldehyde Halaal
100 E242 Dimethyl Di carbonate Halaal
101 E249 Potassium Nitrite Halaal
102 E250 Sodium Nitrite Halaal
103 E251 Sodium Nitrate Halaal

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104 E252 Potassium Nitrate Halaal
105 E260 Acitic acid Halaal
106 E261 Potassium Acetate Halaal
107 E262 Sodium Hydrogen Diacetate Halaal
108 E263 Calcium Acetate Halaal
109 E264 Ammonium Acetate Halaal
110 E270 Lactic Acid Halaal
111 E280 Propionic acid Halaal
112 E281 Sodium propionate Halaal
113 E282 Calcium propionate Halaal
114 E283 Potassium Propionate Halaal
115 E284 Boric acid Halaal
116 E285 Sodium Tetra borate Halaal
Halaal if not from the
117 E290 Carbon Dioxide
fermentation of wine.
118 E296 Malic Acid Halaal
119 E297 Fumaric Acid Halaal
120 E300 Vitamin C Halaal
121 E301 Vitamin c Sodium Halaal
122 E302 Vitamin C calcium Halaal
123 E303 Potassium Ascorbate Halaal
124 E304 6-0-Palmoitoyl-L-ascorbic acid Halaal

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125 E306 Vitamin E oil Extract Halaal
126 E307 Alpha tocopherol Halaal
127 E308 Gamma Tocopherol Halaal
128 E309 Delta-tocopherol Halaal
129 E310 Propyl Gallate Halaal
130 E311 Octyl Gallate Halaal
131 E312 Dodecyl Gallate Halaal
132 E315 Erytharbic Acid Halaal
133 E316 Sodium Erythorbate Halaal
134 E317 Erythorbin acid Halaal
135 E318 Sodium Erytharbin Halaal
136 E319 Butylhydroxinon Halaal
137 E320 Butylated Hydroxyanisloe Halaal
138 E321 Butylated Hydroxyluene Halaal
139 E322 Lecithin Mashbooh
140 E325 Sodium Lactate Halaal
141 E326 Potassium Lactate Halaal
142 E327 Calcium Lactate Halaal
143 E329 Magnesium Lactate Halaal
144 E330 Citric Acid Halaal
145 E331 Sodium Citrate Halaal

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146 E331(a) Sodium Di hydrogen Citrate Halaal
147 E331(b) Disodium citrate Halaal
148 E331(c) Tri sodium citrate Halaal
149 E332 Potassium Di hydrogen citrate Halaal
150 E333 Calcium citrate Halaal
151 E334 Tartaric acid Mashbooh
152 E335 Sodium tartrate Mashbooh
153 E336 Potassium tartrate Mashbooh
154 E337 Sodium Potassium tartrate Mashbooh
155 E338 Phosphoric acid Halaal
156 E339(a) Sodium di hydrogen orthophosphate Halaal
157 E339(b) Disodium hydrogen orthophosphate Halaal
158 E339(c) Trisodium hydrogen orthophosphate Halaal
159 E340(a) Potassium dihydrogen orthophosphate Halaal
160 E340(b) Dipotassium hydrogen orthophosphate Halaal
161 E340(c) Tripotassium orthophosphate Halaal
162 E341(a) Calcium tetrahydrogen di orthophosphate Halaal
163 E341(b) Calcium hydrogen orthophosphate Halaal
164 E341(c) Tricalcium phosphate Halaal
165 E343 Mono magnesium phosphate Halaal
166 E350 Sodium Malate Halaal

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167 E351 Potassium malate Halaal
168 E352 Calcium malate Halaal
169 E353 Meta tartaric acid Mashbooh
170 E354 Calcium Tartrate Mashbooh
171 E355 Adipic acid Halaal
172 E356 Sodium Adipate Halaal
173 E357 Potassium Adipate Halaal
174 E363 Succinic acid Halaal
175 E365 Sodium Fumarate Halaal
176 E366 Potassium Fumarate Halaal
177 E367 Calcium fumarate Halaal
178 E370 1,4-Heptono lactone Halaal
179 E375 Nicotinic acid Halaal
180 E380 Triammonium citrate Halaal
181 E381 Ammonium Feric Citrate Halaal
182 E385 Calcium Disodium EDTA Halaal
183 E386 EDTA Halaal
184 E387 Oxy stearin Mashbooh
185 E388 Thi o di propionic acid Halaal
186 E400 Alginic acid Halaal
187 E401 Sodium Alginate Halaal

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188 E402 Potassium Alginate Halaal
189 E403 Ammonium Alginate Halaal
190 E404 Calcium Alginate Halaal
191 E405 Propylene glycol alginate Halaal
192 E406 Agar agar Halaal
193 E407 Carrageen Halaal
194 E407(a) Processed Eueheuma seaweed Halaal
195 E 408 Furecelleran Halaal
196 E410 Locust Bean Gum Halaal
197 E411 Oat Gum Halaal
198 E412 Guar Gum Halaal
199 E413 Tragacanth Halaal
200 E414 Gum Arabic Halaal
201 E415 Xanthan gum Halaal
202 E416 Karaya gum Halaal
203 E417 Tara gum Halaal
204 E418 Gellan gum Halaal
205 E420(i) Sorbitol Halaal
206 E420(ii) Sorbitol Syrup Halaal
207 E421 Manitol Halaal
208 E422 Glycerin Mashbooh

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209 E425 Konjac gum Halaal
210 E426 Soybean Hemicellulose Halaal
211 E430 Polyoxyethylene(8) Stearate Mashbooh
212 E431 Polyoxyethylene (40) Stearate Mashbooh
213 E432 Tween 20 Mashbooh
214 E433 Tween 80 Mashbooh
215 E434 Tween 40 Mashbooh
216 E435 Tween60 Mashbooh
217 E436 Tween 65 Mashbooh
218 E440(a) Pectin Halaal
219 E440(b) Amidated Pectin Halaal
220 E441 Gelatin Mashbooh
221 E442 Emulsifier YN Mashbooh
222 E444 Sucrose Acetate Isobutyrate Halaal
223 E445 Glycerol Esters of wood Rosin Mashbooh
224 E450(a) Disodium pyrophosphate Halaal
225 E450(b) Penta sodium triphosphate Halaal
226 E450(c) Sodium polyphosphate Halaal
227 E450(v) Tetra potassium pyrophosphate Halaal
228 E451 Tri phosphates Halaal
229 E452 Polyphosphates Halaal

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230 E459 Beta-cyclo dextrin Halaal
231 E460 Cellulose Halaal
232 E461 Methyl cellulose Halaal
233 E462 Ethyl cellulose Halaal
234 E463 Hydroxy Propyl cellulose Halaal
235 E464 Hydroxy propyl methyl cellulose Halaal
236 E465 Ethyl Methyl Cellulose Halaal
237 E466 Carboxymethyle cellulose sodium Halaal
238 E467 Ethylhydroxy ethylcellulose Halaal
239 E468 Cross linked sodium carboxyn ethyl cellulose Halaal
240 E469 Enzymetically Hydrolysed Cellulose Halaal
241 E470 Sodium Potassium and cellulose salts of Fatty acids Mashbooh
242 E470(b) Magnesium salts of fatty acids Mashbooh
243 E471 Glyceryl Mon stearate Mashbooh
244 E472(a) Acetoglycerides Mashbooh
245 E472(b) Lactoglycerides Mashbooh
246 E472( c) Citroglcerides Mashbooh
247 E472 (d) Tartaric acids glycerol esters Mashbooh
248 E472(e ) Acetyl tartaric acid glycerol esters Mashbooh
249 E472(f) Mixed Acetic and Tartaric acid esters of mono and Digl Mashbooh
250 E473 Sucrose esters of fatty acids. Mashbooh

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251 E474 Sucrogly cerides Mashbooh
252 E475 Poly glycerol of esters of Fatty acids Mashbooh
253 E476 Polyglycerol polyricino leate Mashbooh
254 E477 Propylene Glycol Esters of Fatty Acids Mashbooh
255 E478 Lactylated fatty acid esters Mashbooh
Thermally oxidized soya bean oil interacted with mono and di glycerides
256 E479(b) Mashbooh
of fatty acids.
257 E480 Dioctyl sodium sulphosuccinate Halaal
258 E481 Sodium stearol-2 lactylate Mashbooh
259 E482 Calcium Stearoyl-2-lactylate Mashbooh
260 E483 Stearyl Tartrate Mashbooh
261 E484 Stearyl citrate Mashbooh
262 E490 Propylene glycol Mashbooh if from glycerol.
263 E491 Sorbiatan Mono Stearate Mashbooh
264 E492 Sorbitan Tristearate Mashbooh
265 E493 Sorbitan Monolaurate Mashbooh
266 E494 Sorbitan Mono-oleate Mashbooh
267 E495 Sorbitan Mono Palmitate Mashbooh
268 E500 Sodium Bi carbonate Halaal
269 E501 Potassium Carbonate Halaal
270 E503 Ammonium carbonate Halaal
271 E504 Magnesium carbonate Halaal

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272 E505 Ferrous carbonate Halaal
273 E507 Hydrochloric acid Halaal
274 E508 Potassium chloride Halaal
275 E509 Calcium chloride Halaal
276 E510 Ammonium chloride Halaal
277 E511 Magnesium chloride Halaal
278 E512 Stannous chloride Halaal
279 E513 Sulphuric acid Halaal
280 E514 Sodium sulphate Halaal
281 E515 Potassium sulphate Halaal
282 E516 Calcium sulphate Halaal
283 E517 Ammonium sulphate Halaal
284 E518 Magnesium sulphate Halaal
285 E519 Copper Halaal
286 E520 Aluminum Halaal
287 E521 Aluminum sodium sulphate Halaal
288 E522 Aluminum potassium sulphate Halaal
289 E523 Aluminum Ammonium sulphate Halaal
290 E524 Sodium Hydroxide Halaal
291 E2525 Potassium Hydroxide Halaal
292 E526 Calcium Hydroxide Halaal

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293 E527 Ammonium Hydroxide Halaal
294 E528 Magnesium Hydroxide Halaal
295 E529 Calcium Oxide Halaal
296 E530 Magnesium Oxide Halaal
297 E535 Sodium Ferro cyanide Halaal
298 E536 Potassium Ferro cyanide Halaal
299 E537 Ferrohexa cyana manganate Halaal
300 E538 Calcium Ferro cyanide Halaal
301 E539 Sodium thiosulphate Halaal1
302 E540 Di calcium di phosphate Halaal
303 E541 Sodium Aluminum phosphate Halaal
304 E542 Edible Bone phosphate Mashbooh
305 E543 Calcium sodium polyphosphate Halaal
306 E544 Calcium polyphosphate Halaal
307 E545 Ammonium Polyphosphate Halaal
308 E546 Magnesium pyro phosphate Halaal
309 E550 Sodium Silicate Halaal
310 E551 Silicon Dioxide Halaal
311 E552 Calcium Silicate Halaal
312 E553(a) Magnesium silicate Halaal
313 E553(b) Talc Halaal

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314 E554 Aluminum sodium silicate Halaal
315 E555 Potassium Aluminum Silicate Halaal
316 E556 Aluminum calcium Silicate Halaal
317 E557 Zinc silicate Halaal
318 E558 Betonite Halaal
319 E559 Kaolin Halaal
320 E570 Stearic acid Mashbooh
321 E571 Ammonium stearate Mashbooh
322 E572 Magnesium stearate Mashbooh
323 E573 Aluminium stearate Mashbooh
324 E574 Gluconic acid Halaal
325 E575 D-Glurono-1,5-la Halaal
326 E576 Sodium Gluconate Halaal
327 E577 Potassium gluconate Halaal
328 E578 Calcium Gluconate Halaal
329 E579 Ferrous Gluconate Halaal
330 E585 Ferrous Lactate Halaal
331 E586 4-Hexyl resorinion Halaal
332 E620 L-Glutamic acid Halaal
333 E621 Mono sodium Glutamate Halaal
334 E622 Mono Potassium Glutamate Halaal

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335 E623 Calcium di hydrogen di-L-glulamate Halaal
336 E624 Mono ammonium Glutamate Halaal
337 E625 Magnesium Di glutamate Halaal
338 E626 Guanylic acid Halaal
339 E627 Sodium Guenylate Halaal
340 E628 Di potassium Guanylate Halaal
341 E629 Calcium Guanulate Halaal
342 E630 Inosinic acid Mashbooh
343 E631 Sodium5-Inosinate Mashbooh
344 E632 Di potassium inosinate Mashbooh
345 E633 Calcium Inosinate Mashbooh
346 E634 Calcium 5-Nucleotides Mashbooh
347 E635 Sodium 5-Ribon nucleotide Mashbooh
348 E636 Maltol Halaal
349 E637 Ethyle maltol Halaal
350 E640 Glycine and its sodium salt Mashbooh
351 E650 Zinc Acetate Halaal
352 E710 Spiramycins Halaal
353 E713 Tylosin Halaal
354 E900 Dimethyle polysiloxane Halaal
355 E901 Beeswax Halaal

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356 E902 Candelilla Wax Halaal
357 E903 Carnuaba Wax Halaal
358 E904 Shellac Halaal
359 E905 Mineral Hydrocarbons Halaal
360 E905(a) Mineral oil Halaal
361 E906 Gum benzoic Halaal
362 E907 Refined Microcrystalline wax Halaal
363 E908 Rice bran wax Halaal
364 E910 L-cysteine Mashbooh
365 E912 Montanic acid esters Halaal
366 E913 Lanolin Halaal
367 E914 Oxidised Polyethylene Wax Halaal
368 E915 Esters of colophony Mashbooh
369 E920 Cysteine hydro chloride Mashbooh
370 E921 L-cystine Mashbooh
371 E922 Potassium persulphate Halaal
372 E923 Ammonium per sulphate Halaal
373 E924 Potassium bromate Halaal
374 E925 Chlorine Halaal
375 E926 Chlorine Di oxide Halaal
376 E927(a) Azodi carbon amide Halaal

23
377 E927(b) Carbamide Halaal
378 E928 Benzoyl peroxide Halaal
379 E930 Calcium peroxide Halaal
380 E938 Argon Halaal
381 E939 Helium Halaal
382 E940 Di chloride fluoro methane Halaal
383 E941 Nitrogen Halaal
384 E942 Nitrous Oxide Halaal
385 E943(a) Butane Halaal
386 E943(b) Isobutane Halaal
387 E944 Propane Halaal
388 E948 Oxygen Halaal
389 E949 Hydrogen Halaal
390 E950 Acesulfame K Halaal
391 E951 Aspartame Halaal
392 E952(i) Cylamic acid Halaal
393 E952(ii) Calcium cyclamate Halaal
394 E953 Isomalt Halaal
395 E954 Saccharin and its salts Halaal
396 E955 Sucralose Halaal
397 E957 Thaumatin Halaal

24
398 E959 Neohesperidine dihydro chalocone Halaal
399 E962 Salt of Aspatame Acesulfame Halaal
400 E965(i) Maltitol Halaal
401 E965(ii) Maltitol syrup Halaal
402 E966 Lactitol Halaal
403 E967 Xylitol Halaal
404 E968 Erythritol Halaal
405 E999 Quillaia Extract Halaal
406 E1000 Cholic acid Mashbooh
407 E1103 Invertase Halaal
408 E1105 Lysozyme Mashbooh
409 E1200 Polydextrose Halaal
410 E1201 Polyvinyl pyrrolidone Halaal
411 E1202 Polyvinylpolypyrrolidone Halaal
412 E1400 Dextrin Halaal
413 E1401 Modified starch Halaal
414 E1402 Alkaline modified starch Halaal
415 E1403 Bleached starch Halaal
416 E1404 Oxidised starch Halaal
417 E1405 Enzyme Treated starch Mashbooh
418 E1410 Monostarch phosphate Halaal

25
419 E1411 Di-starch glycerol Mashbooh
420 E1412 Distarch phosphates Halaal
421 E1413 Phosphated distarch phosphate Halaal
422 E1414 Acetylated Di starch phosphate Halaal
423 E1420 Acetylated starch Halaal
424 E1421 Acetylated starch Halaal
425 E1422 Acetylated Distarch Adipate Halaal
426 E1423 Acetlated Distarch glycerol Mushboh
427 E1430 Distarch Glycerine Mashbooh
428 E1440 Hydroxypropyl Starch Halaal
429 E1441 Hydroxy propyl Di starch Glycerine Mashbooh
430 E1442 Hydroxy propyl Distarch phosphate Halaal
431 E1443 Hydroxy propyl starch glycerol Mashbooh
432 E1450 Starch Sodium Octenyl succinate Halaal
433 E1451 Acetylated Oxidised starch Halaal
434 E1502 Butane-1,3-diol Halaal
435 E1503 Castor oil Halaal
436 E1504 Ethyle acetate Halaal
437 E1505 Tri ethyl Citrate Halaal
438 E1510 Ethanol Mashbooh
439 E1516 Glycerol mono acetate Mashbooh

26
440 E1517 Glyceryl Diacetate Mashbooh
441 E1518 Glyceryl triacetate Mashbooh
442 E1519 Benzyl Alcohol Halaal
443 E1520 Propylene glycol Halaal

27
E- Numbers
in detail

28
 S E-
Name & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Curcumin The colouring  Curry powder  Orange
 {1E,6E}-1, 7-Bis(4- principle of  Fish Fingers Yellow
hydroxy-3-methoxy tumeric, or  Margarine colouring
phenyl)1,6- curcuma root  Confectionary extracted
heptadiene-3,5- extracted as an  Processed from the Halaal
C21H20 O6
1 E100 dione orange yellow  Colour Chees rhizomes of
 Turmeric Yellow crystalline  Savory rice the tumeric
 Diferuloyl methane substance,  Fats and oil plant
 C.1.75300 C14H14oH with a
 ‫ہلدی‬ green fluorescence
 Natural yellow .
 Riboflavin Vitamin B2,  Sauces  Microbiologi
 Vitamin B2 yellowish  Processed cal
 Vitamin G Orange crystalline chees  Synthetic
 Lactoflavin compound  Foods with
 7,8-dimethyl-10 essential to proper added vitamins
 (D-ribo-2,3,4,5, nutrition (found in such as breads
 tetra meats, eggs and  As an orange Halaal
2 E101(i) dark green C17H20N4O6  Colour
hydroxypentyl) yellow colours
 isoalloxazine vegetables) . in foods.
 7, 8-dimethyl-10-  Baby cereals
ribitylisoalloxaxzine  Peanut butter
 Breakfast
cereals
 Vitamin tablets
 Riboflavin-5- The phosphoric  Baby cereals  Soluble
Halaal
3 E101(ii) phosphate acid of riboflavin. C17H21N4O9P  Colour  Enriched Riboflavin
 Riboflavin-5- breads  Chemical
29
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
[Sodium  Peanuts butter using
phosphate]  Breakfast Riboflavin
 Flavin phosphate cereals
 Flavin  Vitamin tablets
mononucleotide
 FMN
 Isoalloxaxzine-
mononucleotide-
phosphate
 Vitamin B2
 Riboflavin
monophosphate
 Tartrazine Brilliant yellow dye  Fruit drink  Synthetic
 FD&C yellow5 used in foods  Cakes
 C.1.19140 colouring and  Confectionary
 C.1 food yellow4 drugs and  Sweet corn
cosmetics.  Chees crackers
 C.1 acid yellow23
 Soft drinks
 Hydrazine yellow
 Mint sauce
 Mint jelly
 Corned peas
4 E102 C16H9N4Na3O9S2  Colour  Fruit juice cardia Halaal
 Marzipan
 Pickles
 Brown sauce
 Packet dessert
topping
 James
 Cereal
 Packaged soup
 Cosmetic

30
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Wool and silk
dye
 As colourant in
foods
 Drugs and
cosmetics
 In biochemistry
as an absorption
elusions
indicator for
chloride
estimations.
 Chrysoine Chrysoine  Foods  Synthetic
resorcinol resorcinol is a additives  From plant
 Tropaeoline O synthetic azo dye alkanet
 C.I. acid orange 6 which was  (alkanna
E103  C.I. foods yellow 8 formerly used as a tinctoria)
5  C.I.14270 foods additive. C 12 H 9 N 2 NaO 5 S  colour Halaal
 Yellow T In Europe it was
 Tropaeoline R banned as a food
 Gold yellow additive in 1984.
 Resorcinol yellow In the US, it was
banned in 1988
 Quinoline yellow Quinoline yellow,  Smoked Fish  Synthetic
 Quinoline yellow is a yellow food  Ice cream
WS dye. Chemically it  Beverages
 C.I.47005 is a mixture of  Processed
6 E104  Food yellow 13 disulfonates C18H9NNa2O8S2  Colour foods Halaal
 C.I acid yellow 3 (principally),  Cosmetic dye
 FD&C yellow No.10 monosulfonates  Lip stick
 Quinidine KT and trisulfonates  Soap
of 2-(2-quinolyl)
31
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Japan yellow 203 indan-1,3-dione.  Tooth paste
 Lemon yellow Z&3  Hair Products
 Cologne
 Drugs
 Fast yellow AB Fast yellow AB is  Food colour  Synthetic
 Tropaelin OO an azo dye chemical
 C.I.acid orange 5 donated by E105.
 Diphenylamine It was used as a
Orange food dye.
 Orange GS It is now delisted in
7 E105  Orange N both Europe &USA C18H14N3NaO3S  colour Halaal
 Orange IV and is forbidden if
 Acid yellow D used in foods and
 C.I.13080 drinks, as
toxilogical data has
 Fast yellow
shown, it is
harmful.
 Riboflavin-5- Riboflavin-5-  Food colour  From
phosphate sodium sodium phosphate Riboflavin
 Riboflavin-5 is used in foods as and
phosphate sodium a colourant. Chlorophos-
salt -phoric acid
 Vitamin B2
8 E106 phosphate sodium C17H20N4NaO9P  colour Halaal
salt
 Flavin
mononucleotide
 FMN
 Riboflavin
monophosphate

32
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Yellow 2G Yellow 2G is a food  Food colour  Synthetic
 Food yellow colour.
 Lissamine fast It has appearance
yellow of a yellow
 C.I. acid yellow 17 powder, and it is
 C.I 18965 soluble in water.
 C.I food yellow 5 It is a synthetic
 Erio flavine 3G yellow azo dye.
It is not listed by
9 E107 the Uk’s food C16H10Na2N4O7S2  Colour Halaal
standards agency
among EU
approved food
additives.
Its use is banned in
Austria, Japan,
Norway, Sweden,
Switzerland, and
the United state.
 Sun set yellow FCF Sunset yellow FCF  Fruit juice  Synthetic
 Orange yellows is a synthetic  Marzipan
 FD&C yellow6 yellow azo dye,  Packet soup
 C.I.15985 manufactured  Powdered
 C.I.food yellow3 from aromatic soup
10 E110 hydrocarbons from C16H10N2Na2O7S2  Colour  Cereal Halaal
petroleum.  Confectionary
 Dry drink
powder
 Canned fish
 Cosmetic

33
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Hair rises
 Yoghurt
 Jam
 Orange GGN Orange GGN is a  Food colour  Synthetic
 Alpha-naphthol food dye, It is Chemical
orange currently delisted
 Orange I in Europe and USA,
11 E111  Tropaeolin OOO because C16H11N2NaO4S  Colour Halaal
 C.I.acid orange20 toxicological data
 FD&C Orange 1 has shown it is
 C.I.14600 harmful.
 Disodium salt
 Carminic acid Carminic acid is a  Some alcoholic  From insect
 Carmine of red ether that drinks cochineal
cochineal occurs naturally in  Red apple
 C.I.75470 the cochineal sauce
 Natural red 4 insect.  Pie filling
 C.I. natural red 4 The insect  Meats
 Carmine produces the acid  Baked goods
as a feeding  Yoghurt
deterrent .  Cosmetics Disputed
12 E120 C22H20O13  Colour
Carminic acid is  Red eye make
the colouring up
agent in carmine.  Shampoo
Natural red colour
 Mascara
which is extracted
 Carbonate
from the external
drinks
Skelton of scale
 Soup
insects.
 Desserts
Commerciallyprod

34
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
uced in central
America, Africa,
and Spain.
 Carmoisine Red coloured  Confectionary  Synthetic
 Carmoisen synthetic azo  Sweets
 Azorbine colour not  Marzipan
 C.I.14720 permitted in  Brown sauce
 Food red3 Norway, Sweden,  Jelly crystals
13 E122 USA, Japan. C20H12N2Na2O7S2  Colour Halaal
 Acidred14  Chees cake
 Bread crumbs
 Powdered
soup
 Yoghurts
 Amaranth (dye) A dark red to  Packet cake  Synthetic
 C.I.16185 purple azo dye mix chemical not
 FD&C Red 2 once used as a  Packet trifle the grain
 C.I.acid Red 27 food dye and to mix
 Red No 2 colour cosmetics.  Jelly crystals
 C.I.Food Red 9 It is not permitted  Cereal
now in Norway  Soft drinks
and USA.  Black currant
14 E123 A sulfonic acid C20H11N2Na3O10S3  Food colour products Halaal
based naphthyle  Lip sticks
azo dye used as a  Rouge and
colouring agent for other
food stuffs and cosmetics
medicines and as a  Powdered
dye and chemical soup
indicator.
 Jam
It was banned by
 Ice cream
35
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
the FDA in 1976  Instant gravy
for used in foods,
drugs and
cosmetics.
 Ponceau 4R Ponceau 4R is a  Packet trifle  Synthetic
 C.I.16255 red azo dye which mix chemical.
 Acid red 18 can be used in a  Jelly crystals  It is usually
 Cochineal Red A variety of foods  Jam synthesized
 C.I.Food Red 7 products.  Packet cake from
 New Coccine mix aromatic Halaal
15 E124 C20H11N2Na3O10S3  Colour
 Dessert hydrocarbons
toppings from
 Tomato soup petroleum.
 Powder soup
 Tinned fruits
 Jelly
 Ponceau SX Ponceau SX is a red  Colour  Synthetic
 Scarlet GN azo dye used as a chemical
 FD & C Red No. 4 foods dye.
16 E125  C.I. Food Red 1 It is usually comes C18H14N2Na2O7S2  Colour Halaal
 C.I. 14700 as a sodium salt.
It is permitted in
fruit peels.
 Ponceau 6R Ponceau 6R is a  Colour  Synthetic
 C.I. 16250 red azo dye. chemical
 C.I.food red 8 It usually comes as
17 E126  Crystal scarlet sodium salt. C20H12N2Na2O7S2  Food colour Halaal
 Crystal Ponceau 6R
 Brilliant crystal
scarlet 6R
36
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Acid Red 44
 Acid Red 6A
 Erythrosine Red food colour  Canned fruit  Synthetic
 FD & C Red 3 dye that is also cock tail chemical
 C.I. 45430 used in disclosing Biscuits
 C.I. Food Red 14 tablets that  Glace cherries
 Acid Red 51 highlight plaque on  Packet trifle
 Calcoid Erythrosine teeth. mix
N  colour  Canned red
18 E127  Sodium Erythrosine C20H6I4Na2O5 cherries Halaal
 Maple Erythrosine  Maraschino
cherries
 Sausage casing
 Printing ink
 Dental plaque
 Chocolate
 Tinned meat
 Red 2G Red 2G is synthetic  Cooked meat  Synthetic Halaal
 C.I.18050 red azo dye. products Chemical
 Acid Red 1 C18H13N3Na2O8S2  Burger meats
19 E128  Colour
 Azofloxin  Sausages
 C.I.Food Red 10  Food dye
 Azogeranine
 Allura Red AC Synthetic Red  Packet mix  Synthetic
 Food Red 17 colour  Packet trifle chemical
 C.I. 16035 mix
20 E129  FD&C Red 40 C18H14N2Na2O8S2  Colour  Jelly crystals Halaal
 Cereals
 Chocolate
biscuits
37
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cosmetics
 Lip sticks
 Medication
 Soft Drinks
 Indanthren blue RS  Textile dye  Synthetic
 C.I. vat blue 4 chemical
 carbon paper blue
 blue O
 carbanthrene blue
2R Indanthern Blue RS
 fenan blue RSN Is a synthetic
21 E130  graphtol blue RL anthraquinone C28H14N2O4  Colour Halaal
 medium blue dye.
 monolite fast blue
3R
 indanthrene
 indanthrone
 pigment blue 60
 C.I. 69800
 Patent blue Patent v is a dark  Scotch egg  Synthetic
 C.I.42051 bluish synthetic  Medical chemical
 C27H31N2O7S2 1/2Ca
22 E131  Food blue5 dye used as food  Colour diagnostic dye Halaal
 C27H31N2O7S2Na
 Sulphan blue colouring.  Food dye
 Acid blue3
 Indigo carmine Blue synthetic  Bottled soft  Synthetic
 C.I.73015 colour drinks chemicals
 FD&C blue2  Sweets
23 E132 C16H8N2Na2O8S2  Colour Halaal
 Food blue1  Biscuits
 Indigo tine  Confectionery
 Ice cream
38
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Acid blue74  Bakery
 Soluble indigo blue products
 Hair rinses
 Dye in kidney
function tests
 Tablets &
Capsules
 Colourant for
nylon, surgical
sutures, foods
and ingested
drugs.
 Reagent for
functional
kidney tests.
 For detection
of nitrates and
chlorates.
 In testing milk
 Brilliant blue FCF Blue synthetic  Gelatin  Synthetic
 C.I.42090 colour  Canned chemicals
 FD&C blue1 processed
 Food blue2 peas
 C.I.acid blue9  Soft drinks
24 E133 C37H34N2Na2O9S3  Colour  Dairy product Halaal
 Cereals
 Desserts
 Tooth paste
 Cosmetic
 Hair dye
39
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Deodorant
 Colourant in
foods,drugs
and cosmetics
 Biological stain
 Textile dye
 Wood stain
 Indicator
 Chlorophyll Green pigment  Soup  Plants
 C.I.75810 found in plants  Sauce
 Chlorphyllines used in the  Olive oil
production of  Soya bean oil
plant food by  Antiperspirant
photo synthesis  Deodorant
Pigment for use  Mouthwash
In foods processing  Confectionery
25 E140 extracted from C54H70MgN4O6  Colour Halaal
 James
plants .
 Chewing gum
 Fates
 Waxes
 Cosmetics
 Perfumes
 For dyeing
leathers
 Copper chlorophyll Green colour  Soup  Chlorophyll
 Copper phaeophytin
 copper derived from  Sauce
a: C55 H72Cu N405
phaeophytin chlorophyll(E140.)  Natural fruits
26 E141(i)  Colour Halaal
 CI Natural Green 3 More stable than in liquid
 Copper phaeophytin
 C.I.75810 chlorophyll and  Confectionary
also soluble in oils. b: C55 H70Cu N406
 INS No. 141(i)  Jams
40
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Copper complex of  Chewing gum
chlorophyll
 Chlorophyllines
 Sodium copper Synthetic copper  Soup  Chlorophyll
chlorophylline complex of  Sauce
 Potassium copper chlorophyll(E140)  Natural fruits
chlorophylline in liquid
 C.I (1975)  Confectionery
 C34H31CuK3N4O6
27 E141(ii) No.75810  Colour  Jam Halaal
 C34H29CuN4Na3O6
 INS No 141(ii)  Chewing gum
 Sodium or
Potassium salts of
copper complexes
of chlorophyllin
 Green S Synthetic green  Canned peas  Synthetic
 Acid brilliant Green colour  Mint Sauce chemical
 Food Green S  Packet cheese
 Lissamine Green cake mix
28 E142 C27H25N2NaO7S2  Colour Halaal
 C.I.44090  Textile
 Naphthazine Green industry
S  Instant gravy

 Fast Green FCF Green triaryl  Biological stain  Synthetic

 Food Green 3 methane food dye  Colour additive chemical
 FD&C Green No3 in Halaal
29 E143 C37H37N2O10S3  Colour
 Green 1724 Food
 Solid green FCF  Drugs
 C.I.42053  Cosmetics
 Caramel colour Dark brown to  Brown bread  Synthetic
30 E 150(a)  Colour Halaal
(Plain Spirit) black colour. One  Cola Drinks chemicals
41
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Plain caramel of the most  Chocolates
 Class I caramel common food  Ice cream
colouring used.  James
Obtained by the  Sweets
heating of sugars.
 Carmel colour Dark brown to  Whisky  Synthetics
(Caustic sulphite) black colour. One  Brandy  Chemicals
 Class II caramel of the most  Ice cream
31 E150(b) common food N.A  Colour  Soft drinks Halaal
colouring used.  Chocolates
Obtained by the  Bears
heating of sugars.  Biscuits
 Carmine colour Dark brown to  Soy sauce  Synthetic
(Ammonia) black colour. One  Oytel sauce Chemicals
 Amonia caramel of the most  Biscuits
 Class III caramel common food  James
colouring used.  Breads
32 E150(c) Obtained by the N.A  Colour  Pickles Halaal
heating of sugars.  Chocolates
 Coatings
 Soft drinks
 Confectionary
 Ice cream
 Caramel colour Dark brown to  Stout  Synthetic
(Sulphite Amonia) black colour used  Cola drink chemical
 Class IV caramel in foods. It is  Chocolate
33 E 150(d) obtained by the NA  Colour  Gravy Halaal
heating of sugars. browning
 James
 Confectionery
42
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Doughnuts
 Flour products
 Ice cream
 Sauce
 Pickle
 Black PN Black synthetic  Black currant  Synthetic
 Brilliant Black PN colour Cake mix Chemicals
 C.I.28440  Brown sauce
34 E151 C28H17N5Na4O14S4  colour Halaal
 Black BN  Eggnog
 C.I. food black 1  Drinking
 Melan black yoghurt
 Black 7984 Black 7984 is a  Food colour  Synthetic
 Food Black2 brown to black  Cosmetics chemical
 C.I.27755 synthetic diazo
dye.
Its use in foods
discontinued in
35 E152 C26H19N5Na4O13S4  Colour Halaal
USA and EU
since1984.
It is also not
permitted in
Australia and
Japan.
 Carbon black  Black colloidal  Concentrated  Animal
 Vegetable carbon Substance fruit juice  Vegetable
 Activated carbon wholly or  Jams charred
Mashbooh
36 E153  Carbon amorphous Principally of C  Colour  Jelly beans material
 Pigment black 6 amorphous  Liquraric
 C.I.77266 carbon and  Confectionary
 Decolourizing used to make  Cosmetics
43
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
carbon pigments and  Pigments for
ink. rubber tires
 Carbon black is and printing
a black
odourless solid
in the form of
powder, pellets
or paste. It is
used in making
tire treads, in
abrasion
resistant
rubber
products and
pigments for
paints an d ink.
 Brown Fk Brown colour  Kippers  Mixture of
 Kipper brown synthetic colour,  Smoked and synthetic dye
 Food brown stable in salt
 C12H11N4NaO3S cured fish
37 E 154  C.I. food brown 1 solution and so
 C13H13N4NaO3S  Colour  Cooked ham Halaal
 Fermenicide liquid used
 C18H14N6Na2O6S2  Potato chips
predominantly in
the production of
smoked kippers.
 Brown HT  Brown  Chocolate cake  Mixture of
 C.I.20285 synthetic mix synthetic dye
 Chocolate brown colour  Chocolate
38 E 155 C27H18N4Na2O9S2  Colour Halaal
HT  It is a brown biscuits
 Food Brown3 Synthetic coal  Confectionary
tar diazo dye.

44
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Carotene Orange yellow  Soft drinks  Carrots
 Carotaben colours found in  Margarine  Orange
 Provatene plants such as  Butter  Tomato
 C.I.75130 carrots, tomatoes  Yoghurt  Vegetable
 Alpha, Beta, Gama, and oranges.  Dairy blend
Carotene  Reduced fat
Halaal
39 E 160(a)  Phytoxanthins C40H56  Colour spread
 Cakes
 James
 Chees
 Cosmetics
 Animal feed
 Cigarettes
Yellow reddish dye  Margarine  Natural
made from the  Backed goods colour
annatto seeds.  Reduced fat isolated from
 Annatto spreads the seeds of
 Bixin  Dairy products the annatto
 Norbixin  Break fast tre.
40 E 160(b)  C.I.75120 C25H30O4  Colour cereals Halaal
 Orlean  Fabrics Dye
 Rocou  Soap
 Annotta  Varnish
 Body paints
 Confectionary
 Soft drinks
 Capsanthin Orange red spice  Cheese slices  Red pepper
 Capsorubin extracted from red  Chicken Pies
41 E 160(c) C40H56O3  Colour Halaal
 Paprika extract peppers .  Condiments
 Oleoresin  Soup
45
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Poultry feeds
 Curry
 Orange juice
 Spice mixture
 Lycopene Red antioxidant  Nutritional  Tomato
 C.I.75125 carotenoid bars extract
 Natural yellow 27 pigment found in  Soups
42 E-160(d) tomatoes and in C40H56  Colour  Yoghurt Halaal
many other  Beverages
different berries  Canned
and red fruits. tomatoes
 Beta-apo-8 - Orange yellow  Cream cheese  Synthetic
carotenal synthetic colour spread Chemical
43 E160(e)  C30 C30H40O  Colour  Cheese Slices Halaal
 Processed
cheese
 Beta-Apo-8- Synthesized  Processed  Synthetic
carotenoic acid version of a foods Chemical Halaal
44 E160(f) C32H44O2  Colour
ethyl ester naturally occurring
 C.I.40825 orange colour .
 Flavoxanthin Flavoxanthin is a  Food colour  Extracted
 C.I.75135 natural from plants Halaal
xanthophyll (Check if
pigment with a it
45 E161(a) C40H56O3  Food colour
golden yellow icontains
colour found in oils and
small quantities in fats.)
a variety of plants.
 Lutein Yellow red colour  Processed  Egg yolk Mashbooh
46 E161(b) C40H56O2  Colour
 Xanthophyll extracted from foods  Nettles (Check
46
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 C.I.75135 plants. It is also  Animal and  Algae the
 Vegetable luteol found in egg yolks poultry feeds  Petals of source
 Beta-eta carotene- and animal fats . yellow of egg)
3 Flower
 3-Diol

 Cryptoxanthin Natural colour  Cheese Slices  Petals and

 C.I.75135 present in many  Chicken pies Berries
 ,β-Caroten-3-ol plants.  Condiments
47 E161(c)  Cryptoxanthol Commercially C40H56O  Colour  Soup Halaal
 Caricaxanthin prepared from  Poultry feed
 Hydroxy-β- physalis species.
carotene
 Rubixanthin Natural colour  Food colour  Hip berries
 C.I.75135 present in many and flowers
plants,  Yellow food
48 E161(d) C40H56O Halaal
commercially colour
prepared from
Rosa(rose) Species.
 Violaxanthin Yellow natural  Food colour  Yellow
 Zeaxanthin food colour pansies
diepoxide present in many
 Yellow
49 E161(e)  C.I.75315 plants. C40H56O4
Food colour
Halaal
Commercially
prepared from
viola species.
 Rhodoxanthin Yellow natural  Foods  Yellow Seeds
 C.I..75135 colour present in  Beverages
50 E161(f) C40H50O2  Food colour Halaal
many plants and  Pharmaceutical
birds.  Cosmetics

47
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
Commercially
prepared from
different plant
species.
 Canthaxanthin Natural colour  Fish finger  Mushrooms
 Food Orange 8 present in many  Ice cream  Crustacea
 Carophyll Red plants and birds.  Biscuits  Fish
 Roxanthin Red 10 Commercially  Pickles  Flamingo
 Canthaxanthine, prepared from  Sauce Feather
 4,4-dioxo-beta- catharells  Preserver
51 E161(g) C40H52O2  Colour Halaal
carotene (mushroom) or  Drugs
 C.I.40850 flamingo feathers.  Trout
 Orobronze How ever, it is  Salmon
mainly produced
 Confectionary
synthetically from
carotene.
 Zeaxanthin Yellow carotenoid  Food colour  Vegetable
 Zeaxanthol (Isomeric with  Marigold
 Anchovyxathin lutein and Occurs flowers
52 E161 (h)  β,β-carotene-3,3- widely with it)
C40H56O2  Colour Halaal
diol That is the main
pigment in yellow
Indian colour.

 Citranaxnthin Natural colour  Food  Synthetic

present in many  Animal Feeds chemical
plants.
 Yellow
53 E161(i) Commercially C33H44O2 Halaal
Colour
prepared from
several dried
plants species.
48
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Astaxanthin Astaxanthin is  Food Dye  Microalgae
 Ovoester a carotenoid.  Yeast
 Astaxanthine  Salmon
54 E161(j) C40H52O4  Food colour  Trout Halaal
 Shrimp
 Crayfish

 Beetroot red  Purple colour  Deserts  Beet roots

 Betanin obtained from  Jellies
 Betanidin beetroots.  Jams
 Beet extract  Natural colour  Liquorice
55 E162  Garden Beets commercially C24H27N2O13  Colour  Sweets Halaal
prepared from  Cosmetics
beet roots.  Soup
 Confectionary
 Ice cream
 Anthocyanins Red blue colours  Soft drinks  Grape Skin
 Enocianina that are obtained  James  Red cabbage
 Grape skin extract from a verity of  Ice cream
 Oenin plant sources,  Wines
56 E163 especially grapes C27H31O16  Colour  Yoghurt Halaal
and red cabbage.  Sweets
 Preserve
 Vitamin tablets
 Canned soup
 Calcium Carbonate White Chemical  Colouring  Bread  Minerals
 Carbonic acid compound found agent  Biscuits aragonite
57 E170(i) calcium salt in nature as chalk CaCO3  Firming agent  Confectionary  Calcite and Halaal
 Kulubrite or calcite or lime  Acidity  Ice cream vaterite
stone. regulator
49
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Anti caking  Cakes
agent  Sweets
 Canned Fruits
and vegetables
 Cosmetics
 Face powder
 Bleach
 Vitamin tablets
 Cigarettes
 Calcium hydrogen A salt of carbonic  Bread  Natural
carbonate acid.  Colouring  Biscuits white
 C.I.77220 agent  Confectionary mineral
 Calcium  Anti caking  Ice cream
bicarbonate agent.  Cakes
58 E170(ii) Ca(HCO3)2  Filling agent  Sweets Halaal
 Stabiliser in  Canned fruits
canned fruits and vegetables
 Acidity  Cosmetics
regulator  Face powder
 Bleach
 Titanium Dioxide  White mineral  Pan sugar  Mineral
 C.I.77891 based colour. coated
 Unitane confectionary
 Kronos  White powder  Sweets
 Titanox used as a  Colour  Chewing Gum
59 E171 TiO2 Halaal
 Unitane pigments for its  Opacifier  King Sugar
high covering  Jam
power and  Jellies
durability.  Bath powder
 Face powder
50
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Ointment
 Sun screen
 Marker Ink
 Paints
 White colour
for surface
coating.
 Whitening
agent in Tooth
paste.
 Iron Oxide and Iron Pigments that can  Salmon and  Mineral
hydroxide give a variety of shrimp paste
 C.I.77492(Yellow) colours including or spread
 C.I.77491(Red) orange red, brown  Cake and
 C.I.77499(Black) and black. dessert mixes
60 E172 FeO3  Colour  Meat paste Halaal
 Pet foods
 Dying egg
shells
 Face powder
 Eye make up
 Aluminum  Silver grey  External  Mineral
 C.I.77000 colour, only decoration or
 Pigment Metal 1 used for cake etc.
 Metana surface  Cosmetics
61 E173 coating. Al  Colour  Cooking pots Halaal
 Silver coloured and pans
surface  Antiper spirant
coating.  Silver finish to
pills and
51
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
tablets.
 Silver Silver coloured  External  Mineral
 C.I.77820 surface Coating . decoration on
 Amalgum cakes
 Algaedyn  Silver dragees
 Argentum  Silver coloured
62 E174 Ag  Colour Halaal
 Carely lea Silver almonds
 Epinall  Cosmetics
 Nail polish
 Confectionary
decorations
 Gold  Golden colour  External  Mineral
 C.I.77480 only used for decoration on
surface chocolate
63 E175 coating. Au  Colour confectionary Halaal
 Gold coloured  Cosmetics
surface
coating.
 Pigment Rubine Red Synthetic  Rind on hard  Synthetic
 Lithol Rubine BK colour cheese such as Chemical
 C.I.15850 Edam
 Carmine 6B  Cosmetics
 Permanent Rubin  Pharmaceutical
L6B preparations
64 E180 C18H12CaN2O6S  Colour Halaal
 D&C red No7  Exterior of
hard cheese
 Plastic
 Paints
 Printing Ink
 Textile
52
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Tannin Substance  Yellow white  Beverages  Nutgall
 Tannic acid delivered from colour but  Confectionery
65 E181  Gallotannin certain plants
C76H52O46
mainly used
Halaal
 Gallotannic acid caused in taining as flavour in
hides and in butter or nut
medicine. flavour.
 Sorbic acid Sorbic acid is a  Frozen Pizza  Berries
 2,4-Hexadienoic natural organic  Pie filling  Synthetically
acid compound used as  Cheese
 2-propenyle-acrylic a food  Cheese cake
acid preservative.  Cheese spread
It is a colourless  Preservative  Chocolate
solid that is slightly  Humectant syrup
soluble in water 
 It is Cosmetics
and sublimes  Mouthwash
preservative
66 E200 readily. C6H8O2 Halaal
against fungi  Toothpaste
and yeast not  Ointments
against  Dental cream
bacteria.  Confectionary
 Dairy products
 Sea Foods
 Fat based
products
 Baked foods
 Sodium Sorbate Sodium Sorbate is  Yoghurt  Sorbic Acid
 Sorbic acid sodium the sodium salt of  Fermented
salt sorbic acid dairy products
67 E201 C6H7NaO2  Preservative Halaal
 Fruit salads
 Confectionary
 Lemonades
53
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cheese
 Rye bread
 Cake and
bakery
products
 Pizza
 Shellfish
 Lemon juice
 Wine
 Cider and soup
 Potassium Sorbate Potassium salt of  Bread  Sorbic acid
 Sorbic Acid sorbic acid  Cheese
potassium salt  Baked Goods
 BB powder  Cheer cake
 Wine making
68 E202 C6H4KO2  Preservative Halaal
 Chocolate
 Cosmetics
 Cigarettes
 Ice Cream
 Yoghurt
 Calcium Sorbate Calcium salt of  Bread  Sorbic acid
sorbic acid  Cheese spread
 Cottage
cheese
 Preservative  Soft Drinks
69 E203 C12H14CaCO4 Halaal
 Chocolate
syrup
 Cheese cake
 Ointments
 Cosmetics
54
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Ice cream
 Yoghurt
 Fruit juice
 Benzoic acid Benzoic acid is a  Brewed soft  Synthetic
 Benzene carboxylic colourless solid drinks
acid and the simplest  Cider
 Phenylfarmic acid aromatic  Non-dairy
 Draeylic acid carboxylic acid. dip
 Chewing gum
 Fruit juice
 Preservative  Margarine
70 E210 C7H6O2  Flavouring  Ice cream Halaal
 Cosmetics
 Hair rinse
 Skin cleaners
 Perfumes
 Pharmaceuticals
 Yoghurt
 Soft drinks
 Fruit juice
 Sodium Benzonate It is the sodium  Preservative  Bottled soft  Syntheses
salt of benzoic  Prevent the drinks from benzoic
acid. growth of  Fruit juice acid
microbes in  Jams
acidic  Pickles
71 E211 C7H5NaO2 Halaal
environments  Condiments
.  Baked goods
 Tomato paste
 Tooth paste
 Eye cream
55
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Medical
diagnostic acid
for liver
function.
 Yoghurt
 Potassium It is the potassium  Preservative  Low joule  Benzoic acid
benzoate salt of benzoic James and
72 E212  Benzoic acid acid. C7H5KO2 Spread Halaal
potassium salt  Chili paste
trihydrate.  Cosmetics
 Calcium benzoate Calcium benzoate  Preservative  Brewed Soft  Benzoic acid
 Benzoic acid is the calcium salt prevents the drinks
calcium salt of benzoic acid. growth of  Non dairy dip
 Ca(C7H5O2)2
73 E213 microbes  Chewing gum Halaal
 C14H10CaO4
 Fruit juice
 Margarine
 Ice cream
 Ethyl 4-Hydroxy It is the ester of p-  Preservative  Brewed soft  Benzoic acid
benzoate hydoxy benzoic drinks
 Ethyl para-hydroxy acid.  Ice cream
benzoate  Cider non-
 Ethyl paraben dairy dip
74 E214 C9H10O3 Halaal
 Chewing gum
 Fruit juice
 Margarine
 Cosmetics
products
 Ethyl 4-hydroxy Synthetic ethyl  Preservative  Fruit juices  Benzoic Acid
75 E215 benzoate sodium ester of benzoic C9H9O3N9  Food products Halaal
salt acid.  Cosmetics
56
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Sodium ethyl para-
hydroxy benzoate
 Propyl paraben Synthetic ethyl  Preservative  Beverages  Benzoic acid
 N-propyl p-hydroxy ester of benzoic  Prevent the  Baked goods
benzoate acid. growth of  Sweets
 Propyl parahydroxy microbes  Jellies
76 E216 benzoate C10H12O3  Fruit flavouring Halaal
 Cosmetics
 Shampoo
 Foundation
cream
 Propyl 4-hydroxy Synthetic ethyl  Preservative  Fruit juice  Synthetic
benzoate sodium ester of benzoic  Prevent the  Food products chemical
salt acid growth of  Cosmetics
 Sodium n-propyl p- microbes
77 E217 hydroxy benzoate C10H11NaO3 Halaal
 Sodium propyl
para-
hydroxybenzoate
 Parasept
 Methyl 4-hydroxy Synthetic ethyl  Preservative  Jellies  Synthetic
benzoate ester of benzoic  James Chemical
 Methyl paraben acid  Baked foods
 Methyl para-  Fruit juices
78 E218 C8H8O3 Halaal
hydroxy benzoate  Salad dressings
 Cosmetics
 Skin and hair
care product
 Methyl 4-hydroxy Synthetic ethyl  Preservative  Fruit Juice  Synthetic
79 E219 C8H7NaO3 Halaal
benzoate sodium ester  Preserves Chemicals
57
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
salt  Beer
 Sodium methyl
para-hydroxy
benzoate
 Sodium methyl
hydroxy benzoate
 Sulphur Dioxide Colourless gas  Preservative  Dried Fruits  Synthetic
 Sulfurous used for many  Beer Chemicals
anhydride industries and  Cider
 Sulfurous Oxide agricultural  Fruit Juice
purposes.  Gelatin
 Pickles
80 E220 So2  Soft drinks Halaal
 Dessicated
coconut
 Vinegar
 Dried
vegetables
 Sausages
 Sodium Sulphite Sodium Sulfite is a  Preservative  Cut fruits  Synthetic
 Sulftech soluble sodium salt  Dried fruits from
of sulfurous acid. It  Maras chino sulphurous
is a product of  Cherries acid
Sulfur dioxide  Prepared fruit
81 E221 Scrubbing, a part Na2So3 Halaal
pie mix
of the flue gas  Meats
desulfurization  Beer
process.  Wine
 Frozen apple

58
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Sodium Hydrogen It is a white non-  Preservative  Tomato paste  From
Sulphite stable powder  Dried fruit sulphurous
 Sodium bi sulphite which reacts with  James acid
 Acid sodium oxygen to form  Jellies
82 E222 sulphite sodium sulphite. In NaHSo3  Fruit juice Halaal
acidic conditions  Mouth wash
it forms  Hair dye
sulphurous acid as  Wart remover
a preservatives.  Frozen chips
 Sodium It is white non  Preservative  Bread and  Synthetic
metabisulphite stable powder,  Anti Oxidant Flour Products. from
 Disodium pyro which reacts with  Bleaching  Jellies sulphurous
sulphite oxygen to form agent  Dried fruits acid
 Sodium pyro sodium sulphate.  Tomato paste
sulphite In acidic conditions  Maraschino
it forms cherries
83 E223 sulphurous acid, Na2S2O5 Halaal
 Hair products
which acts as a  Bath
preservative. preparation
 Underarm
Deodorant
 Fruit Juices
 Dried Potatoes
 Potassium meta bi It is a white  Preservative  Chees and  Synthetic
sulphite crystalline powder  Anti Oxidant chees products Chemical
 Potassium with a pungent  Home wine
84 E224 pyrosulphite sulfur odour K2O5S2 brewing kits Halaal
 Bleaching
straw
 Frozen Chips
59
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Potassium sulfite Potassium sulphite  Preservative  Protectant of  Potassium
 Di Potassium is a chemical  Bleaching the Fixing Salt of
sulfite compound which is agent solution Sulphurous
 Potassium sulphite the salt of  Photo sensitive acid.
potassium cation industry
85 E225 and sulfite anion. K2SO3  Reductant of Halaal
printing
industry
 Bleaching
agent of wool
and Silk
 Calcium Sulphite It is a white non  Preservative  Canned Fruits  From
 Calcium sulfite stable powder  Firming agent  Beverages Sulphurous
 Sulfurous acid which reacts with  Disinfectant acid.
calcium salt (1:1) Oxygen to form  Home wine
calcium sulphate. brewing.
86 E226 CaSO3 Halaal
In acidic conditions
it forms
sulphurous acid,
Which acts as a
preservative.
 Calcium hydrogen Calcium hydrogen  Preservative  Canned fruits  From
sulphite sulphite is an  Firming agent  Vegetable Sulphurous
 Calcium bi sulphite inorganic  James acid
Halaal
87 E227 solution compound which is Ca(HSO3)2
the salt of a
calcium cation and
a bisulfite anion.
 Potassium It is white non-  Preservative  Low joule  Synthetic
88 E228 hydrogen sulphite stable powder, KHSO3 James chemical Halaal
which reacts with
60
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Potassium bi hydrogen to form  Dried Fruits
sulphite potassium
sulphate. In acidic
conditions it forms
sulphurous acid
which acts as a
preservative.
 Biphenyl An organic  Antifungal  To fumigate  Synthetic
 Di phenyl compound  Preservative some juice chemical
 1,1-Biphenyl containing two (residue on
 Bi benzene phenyl groups fruit skin)
 Phenyl benzene bonded together.  Food wrapped
89 E230 C12H10 Halaal
 Carolid AL in paper
impregnated
with biphenyl
 Citrus peel
 Marmalade
 2-Hydroxybiphenyl It is an organic  Preservative  Many foods  Synthetic
 0-phenylphenol compound that  Orange chemical
 Orthophenylphenol consists of two  Lemon
90 E231  (1,1-Biphenyl)-2- linked benzene C12H10O  Limes Halaal
 2-biphenylol rings and a
 Torsite phenolic hydroxyl
group.
 Sodium biphenyl-2- White powder  Preservative  Sprayed on to  Synthetic
yl oxide used especially  Antifungal fruit skins chemical
 Sodium o- against pencillium  Products
91 E232 phenylphenol fungi growing on C12H9NaO containing Halaal
 Sodium orthophen citrus fruits, apples fruit skin
ylphenate and pears. It is  Marmalade
very soluble in
61
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Trihydrate water, and used  Cosmetics
 Sodium orthophen for spraying or  Detergents
ylphenol dipping fruits.  Cooling Fluids
 Oranges
 Lemon
 Limes
 {2-Thiazol-4-yl ) A widely used  Preservative  Fruits  Synthetic
benzimidozole} fungicide, chemical
 Thiabendazole particularly on
 Omnizole fruits. It is mainly
 Thiaben sprayed on fruits,
 Tribendazole it could also be a
92 E233 component of an C10H7N3S Halaal
aqueous solution
in which fruits are
submerged. It may
only be used on
the outer surface
of fruits.
 Nisin Nisin is a  Preservative  Chees  Biosynthetic
 Nisin preparation polypeptide short  Antimicrobial  Canned Fruits
 INS No,234 protein antibiotic  Vegetable
produced by the canned
93 E234 C143H230N42O37S7 Halaal
bacterium Lactococcu  Semolina
s
Lactis, normally used
audding
in cheese production.  Topioca
pudding
 Natamycin  It is an  Preservative  Cured  Microbial
94 E235  Pimaricin antibiotic C33H47NO13 processed synthetic Halaal
 Antibiotic A5283 produced by meats
62
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Tennecetin the bacteria  Cheese rind
 C.0I. 12625 Streptomyces  Drugs used to
and chattanoo treat fungal
-gensis. infections of
 Antimicrobial the eyes and
that prevents eye lids.
the growth of
fungi in chees.
 Formic Acid A colourless  Preservative  Beverages  Synthetic
 Methanoic acid caustic fuming  against many  Sweets chemical
 Ameisensaure liquid, used in micro  Bakery
 Bilorin dyeing and organisms products
 Hydrogen finishing textile  CH2O2  Ice cream
95 E236 Halaal
carboxylic acid and paper and the  HCOOH
 Methanoic acid manufacture of
fumigants,
insecticides and
refrigerants.
 Sodium Formate Sodium formate is  Preservative  Fruit juice Non  Formic acid
 Formic acid sodium the sodium salt of  Against micro alcoholic
salt formic acid organisms drinks
 HCOONa
96 E237  Salachlor (CH2O2).  Preserved Halaal
 CHNAO2
vegetable
 Fabric dye
 Printing
 Calcium Formate Calcium Formate is  Preservative  Fruit Juice  Formic acid
 Formic Acid the calcium salt of  Non Alcoholic
 C2H2CaO4
97 E238 Calcium Salt Formic acid. drinks Halaal
 Ca(HCoo)2
 Preservative
vegetable

63
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Hexamine Hexamine is a  Preservative  Provolone  Synthetic
 Hexa methylene hetrocyclic organic cheese Chemicals
tetramine compound  Cosmetics
 Methaenamine  Adhesives
98 E239  HMT C6H12N4  Coatings Halaal
 HMTA  Lubricating oils
 Fruit juice
 Non alcoholic
drinks
 Formaldehyde Formaldehyde is  Preservative  Cosmetics  Synthetic
 Methanol an organic against chemical
 Oxo methane compound. It is bacteria
 Oxy methane not used in foods,
 Methylene oxide but used to
99 E240  Formic Aldehyde disinfect CH2O Halaal
 Methyl aldehyde containers, pipes
and vessels in the
foods industry. It is
widely used in
cosmetics.
 Dimethyl Di It is a colourless  Preservative  Sport drinks  Synthetic
carbonate liquid with a sharp  Fungicide  Fruits drinks chemical
 Di carbonic acid colour.  Instant teas
 Dimethyl ester  Yeast inhibitor
100 E242 C4H6O5 Halaal
 Dimethyl poly in wine
carbonate
 Velcorin
 DMDC
 Potassium Nitrite Potassium Nitrite  Preservative  Conned, cured  From Nitrous
101 E249 KNO3 Halaal
 UN1488 is a Salt .  Colour Manufactured Acid
64
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Nitrous acid , fixative and pressed
Potassium Salt meals
 Fish Products
 Sodium Nitrite A yellowish or  Preservative  Canned, cured  Synthetic
 Nitrous acid and white crystalline manufactured from Sodium
sodium salt compound, soluble used and Nitrate
 Erinitrit in water , slightly pressed meats
102 E250 soluble in alcohol NaNo2  Sausages Halaal
and ether use in  Bacon
the manufacture  Anti corrosive
of dyes and as a in some
preservative . cosmetics
 Sodium Nitrate A poisonous white  Preservative  Prosciutto  Mineral
 Chile saltpeter crystalline  Manufactured
 Cubic niter compound used in meats
103 E251  Soda niter solid rocket
NaNo3  Cheeses Halaal
propellants, in  Pizza
matches, as a
Fertiliser and in
curing meat.
 Potassium Nitrate A colourless or  Preservative  Cured  Naturally
 Saltpetre white crystalline  Colour processed occurring
 Niter compound used in flaxative meats mineral. Also
 Saltpeter gunpowder,  Tobacco present in
pyrotechnics,  Matches nearly all Halaal
104 E252 KNO3
Fertilisers and as a  Fireworks vegetables.
preservative for material
foods esp. as a  Fluxes
curing salt ham,  Pickling meats
sausages, etc.  Manual Glass
65
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Matches
 Gum powder
 Blasting
Powder
 Freezing
mixture
 Impregnating
 Candle wicks
 Tempering
steel
 Acitic acid A clear colourless  Preservative  Pickle  Synthetic
 Acitic acid glacial organic acid having  Buffer in  Chuteney (Natural
 Aci-jel a distinctive acidic foods  Chees acid, present
pungent odour. It  Aroma  Baked goods in most
is used as a solvent component  Sauce fruits.
and in the  In  Animal Feeds Produced by
manufacture of mayonnaise it  Hair dye bacterial
rubber, plastic is added to  Hand lotion fermentation
acetate, fibers , increase the  Cigarettes and thus
pharmaceuticals inactivation present in all
105 E260 C2H4O2  Bread Halaal
and photographic of fermented
 Salad cream
chemicals. It is the Salmonella. products.
chief acid of Commerciall
vinegar. y produced
by bacterial
fermentation
of sugar,
molasses or
alcohol or by
chemical

66
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
synthesis
from
acetealdehyd
e.)
 Potassium Acetate Potassium Salt of  Preservative  Pickles  Acetic acid
acetic acid  Acidity  Salad cream
regular  Chutney
 CH3CO2K
106 E261  Cheese Halaal
 C2H3KO2
 Brown sauce
 Fruit sauce
 Diuretic
 Sodium Hydrogen Sodium salt of  Preservative  Sweets  Acetic acid
Diacetate acetic acid  Acidity  James and sodium
 Sodium acid regulator  Jellies acetate
acetate  Soup mixes (Means
 (anhydrous/  Snakes foods mixture of
trihydrate)  Cereals acetic acid
107 E262  Sodium diacetate C4H7NaO4  Cosmetics and sodium Halaal
 Textiles acetate)
 Photographic
and dye
process
 Bread
 Crips
 Calcium acetate Calcium salt of  Preservative  Bread  Acetic acid
 Brown acetate of acetic acid.  PH regulators  Pickles
lime  Food acid  Beer
108 E263 C4H6CaO4 Halaal
 Gray acetate of  Firming agent  Ale
lime  Salad cream
 Dying and
67
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
curing skins
 Cosmetic
fragrance
 Ammonium Ammonium  Preservative  Dairy bassed  Synthetic
acetate acetate is a drinks chemical
 Acetic acid chemical flavoured and
ammonium slat compound. It is a fermented
white solid, which e.g.(chocolate
can be derived milk, cocas,
from the reaction eggnog,
of ammonia and drinking
109 E264 acetic acid. C2H7No2 Halaal
yoghurt, whey
bassed drinks)
 Clotted cream
 Processed
cream
 Confectionary
 Meats
 Dye
 Lactic acid Lactic acid is a  Preservative  Infant  Fruits
 D-Lactic acid carboxylic acid  Food acid formulas  Seeds
 DL-Lactic acid produces at the  PH regulator  Salad dressings  Carbo
 2-Hydroxy end of the process  Confectionery hydrates
propanoic acid of energy creation  Soft drinks  Produced
110 E270  Racemic lactic acid in cell. C3H6O3  Tartaric sauce commercially Halaal
 Milk acid  Pickles by the
fermentation
 Tonsillosan  Tinned fruits
of lactic acid.
 Lactate  Cosmetics
 Skin fresheners
 Cigarettes
68
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Margarine
 Propionic acid A colourless  Preservative  Ice cream  Synthetic
 Propanoic acid pungent liquid  Baked Goods Chemical
 Methyl acetic acid organic acid  Sweets  Naturally
 Ethyl formic acid produced in some  Processed occurring
forms of cheese acid
111 E280 fermentation and C3H6O2  Bakery use Halaal
used for inhibiting  Bread
the growth of  Yoghurt
mold in bread.  Meals
 Meta products
 Pizza
 Sodium propionate It is the Sodium  Preservative  Confectionary  Propionic
 Propionic acid salt of propionic  Baked goods acid
sodium salt acid.  Forosting
 Cakes
 Cosmetics
 Medical
112 E281 C3H5NaO2 Halaal
treatments of
fungal
infection of
the skin
 Bread
 Cheese
 Calcium propionate It is the calcium  Preservative  Bread  Propionic
 Propionic acid salt of propionic  Mold  Processed acid
113 E282 calcium salt acid. C6H10CaO4 inhibitor cheese Halaal
 Mycoban  Poultry
 Calcium Stuffing

69
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
propanoate  Chocolate
products
 Cosmetics
 Anti fungal
medication
 Bakery
products
 Potassium It is the potassium  Preservative  Bread  Propionic
propionate salt of propionic  Biscuits acid
 Propionic acid acid.  Cakes
potassium salt  Pastries
114 E283 C3H5KO2 Halaal
 Floury and
bakery
products
 Cosmetics
 Boric acid It is a weak acid  Preservative  Caviar  Natural
 Boracic acid of boron often  Oral care  Fungus control mineral
 Orthoboric acid used as an agent on citrus frees
 Three elephant antiseptic, insectici  Baby powder
 Borofax de, flame  Bath powder
 Bortrac retardant,neutron  Soap
115 E284 absorber, or H3BO3 Halaal
 Eye cream
precursor to other  Mouth wash
chemical  Cosmetics
compounds.

 Sodium Tetra It is an important  Mineral  Shaving Cream  Mineral

116 E285 borate boron Na2B4O7  Cold cream Halaal
 Borax Compound mineral  Foundation
70
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Sodium borate and salt of boric Cream
 Sodium bi borate acid. It is usually a  Insecticides
 Sodium pyro white powder  Detergents
borate consisting of salt  Cosmetics
colourless crystals
that dissolve easily
in water.
 Carbon dioxide Carbon dioxide is a  Preservative  Confectionary  Fermentatio
 Carbonic acid gas chemical  Packaging gas  Carbonated n( in
Halaal if
 Carbonic anhydride compound  Aerators beverages production
not from
composed of two  Gassed Cream of alcohol)
the
117 E290 oxygen atoms CO2  Dry Ice  By product
ferment
covalently bonded  Stage fog or of lime
ation of
to a single carbon smoke effects manufacture wine.
atom.

 Malic Acid Malic acid is an  Preservative  Sweetened  Synthetic

 DL-Malic acid organic compound.  Acidity coconut  Microbiologi
 Hydroxy It is the active regulator  Tinned oxtail cal
butanedioic acid ingredient in many  Anti Oxidant soup
118 E296  Hydroxy succinic sour or tart foods. C4H6O5  Low Calorie Halaal
acid soft drinks
 Apple acid  Wines
 2-hydroxy-1  Cosmetics
 4-butanedioic acid  Hair lacquer
 Fumaric Acid A crystalline acid,  Preservative  Bread Soft  Bio synthetic
 (E-2-Butadioic isomeric with  Food acid Drinks
119 E297 acid) maleic, present in C4H4O4  Antioxidant  Confections Halaal
 Allomaric acid fumitory and many  Packet chees
 Boletic acid other plants. cake mix
71
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cosmetics
 Vitamin C A vitamin found in  Preservative  Confectionary  Bio synthetic
 L-Ascorbic acid fresh  Antioxidant  Breakfast
 Ascorin fruits(especially cereals
 Cebid citrus fruits) and  Pressed meats
120 E300 C6H8O6 Halaal
 Cecon vegetables,  Canned meats
prevents scurvy.  Cosmetics
 Hair dye
 Hair condition
 Vitamin c Sodium Sodium Salt of  Antioxidant  Foods for  From vitamin
 Sodium L- ascorbic infants C
Ascorbate acid(vitamin C, a  Frozen fish
 Sodium L-(+)- natural acid) which  Wine
ascorbate occurs naturally in  Vinegar
most fruits and  Bear
vegetables.  Cosmetics
121 E301 C6H7NaO6 Halaal
Commercially  Processed
synthesized by meats
bacterial  Sausages
fermentation of
glucose, followed
by chemical
oxidation.
 Vitamin C calcium Calcium salt of  Preservative  Concentrated  Synthetic
 Calcium Ascorbate ascorbic acid  Antioxidant milk products chemical
 Calcium L- which occurs  Cooked and
122 E302 ascorbate naturally in most C12H14 CaO12 cured meat Halaal
fruits and products
vegetables.
Commercially
72
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
synthesized.
 Potassium Potassium  Antioxidant  Dotted cream  From
Ascorbate Ascorbate is a  Processed ascorbic acid
 Ascorbic acid compound which is cheese
potassium salt the potassium salt  Processed
123 E303 of ascorbic acid KC6H7O6 Fruits Halaal
(vitamin C) and a  Confectionary
mineral ascorbate.  Bakery wares
 Vinegar
 Salad
 6-0-Palmoitoyl-L- Fatty acid esters of  Preservative  Dairy Blend  Synthetic
ascorbic acid ascorbic acid.  Antioxidant  Salad Oil Chemical
 Ascorbyl palmitate  Instant
mashed potato
124 E304 C22H38O7 Halaal
 Reduced fat
spread
 Fats and
cooking oils.
 Vitamin E oil Extract of  Antioxidant  Dairy Blend  Extract of
Extract vegetable oils rich  Margarine natural
 Soya bean oil in tocopherols  Salad Oil (vegetable)
 Wheat germ oil (vitamin E.)  Reduced fat origin rich in
 Cottonseed oil spread tocopherols
125 E306 Halaal
 Maize oil C29H50O2  Deodorant (vitamin E)
 Green leaves oil  Baby
 Tocopherols
concentrate mix  Supplements
 Tocopherols
126 E307  Alpha tocopherol d-alpha- C29H50O2  Antioxidant  White flour  Synthetic Halaal
73
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Vitamin E Tocopherol,  White bread chemical
 DL- aplpha- concentrate is a  White Ice
tocopherol form of Vitamin E  Margarine
 Evion obtained by the  Sausages
 Lan-E vacuum steam
 Med-E distillation of
edible vegetable
oil products,
comprising a
concentrated form
of d-alpha-
tocopherol.
 Gamma A natural  Antioxidant  Dairy blend  Synthetic
Tocopherol tocopherol with  Salad oil chemical
 Vitamin E less antioxidant  Margarine  From soya
 DL-gamma- activity than  Reduced fat beans and
tocopherol Alpha-tocopherol. spread. maize.
It exhibits
127 E308 C28H48O2 Halaal
Antioxidant
activity by virtue of
phenolic Hydrogen
on the
2H-1-benzopyran-
6-Ol nucleus.
 Delta-tocopherol Extract of  Antioxidant  Salad Oil  Synthetic
 Vitamin E vegetable oils rich  Reduced fat Chemical
 DL-delta- in tocopherol spread
128 E309 tocopherol (vitamin E) C27H46O2  Dairy blend Halaal
especially  Margarine
soyabean oil. Can  Processed
also be made by
74
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
chemical synthesis. meat products
 Baked Goods
 Propyl Gallate Propyle Gallate is  Antioxidant  Dairy blend  Synthesized
 Propyle 3,4,5 Tri an ester farmed by  Edible fats and from gallic
hydroxy benzoate the condensation oil acid which is
 Gallic acid, propy of gallic acid and  Reduced fat produced
ester propanol spread from tannis
 Nipagallin P  Chewing gum extracted
129 E310 C10H12O5 from nutgalls Halaal
 Tenox PG  Margarine
 Salad oil or
 Peanut synthesized
 Cosmetic microbiologi
cream and cally .
lotion
 Octyl Gallate Synthesized from  Antioxidant  Edible fats and  Synthesized
 Progellin O octanol and gallic oil from Gallic
 GA8 acid which is  Reduced fat acid which is
produced from spread produced
plant tennis.  Margarine from tannis
130 E311 C15H22O5  Dripping extracted
Halaal
 Salad Oil from nut
 Butter galls a
synthesized
microbiology
..

 Dodecyl Gallate Dodecyl Gallate or  Antioxidant  Dairy Blend  Synthesized

 Dodecyl 3,4,5 lauryl gallate is the  Edible fats oils from Gallic
131 E312 C19H30O5 Halaal
trihydroxy ester of Dodecanol  Reduced fat acid which is
benzoate and Gallic acid spread produced

75
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Lauryl Gallate  Margarine from tannis
 Cosmetics extracted
cream from nut
 Ink galls.
 Erytharbic Acid Erythorbic acid is a  Antioxidant  Break fast  Synthetic
 Isoascobic acid steroisomer of  Preservative cereal Chemical
 Iso vitamin ascorbic  Beverages
 D-Erythorbic acid acid(vitamin C.)  Flour products
 Erycorbin  Confectionery
132 E315 C6H8O6 Halaal
 Mercate 5  Pressed meat
products
 Cosmetics
 Brewing
process
 Sodium Sodium  Antioxidants  Cider  Synthetic
Erythorbate Erythorbate is the  Frozen fruite chemical
 Isoascorbic acid sodium salt of  Meat products
 sodium salt erythorbic acid.  Baked foods
 Mercate 20  Beverages
 Isona  Cosmetics
133 E316 C6H7NaO6  Water softener Halaal
 Detergents
 Oils
 Margarine
 Butter
 Cheese
 BIscuits
 Erythorbin acid Erythorbin acid is a  Preservative  Dairy-based  It is
134 E317  Erythorbic acid synthetic isomer of C6H8O6 as an drinks produced Halaal
 Sodium propyl p- ascorbic acid, Antifungal  Processed from
76
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
hydroxy benzoate more commonly and cheese sucrose,
 D-Araboascorbic known antibacterial  Fat spreads mainly
acid as Vitamin C.  Antioxidant  Processed derived from
 Erythorbate fruits vegetable
 Iso ascrobic acid  Canned origins.
 Iso vitamin C vegetables
 Saccharosinic acid  Breakfast
 Gluco saccharonic cereals
acid  Sweeteners
 Vinegars
 Mustards
 Sodium Erytharbin It is the sodium  Antioxidant  Used mainly in  From
135 E318  Erytharbin acid salt of erytharbin C6H7NaO6 meat products erythorbin Halaal
sodium salt acid.
 Butylhydroxinon Synthetic  Antioxidant  Oils  Synthetic
136 E319 C10H14O2 Halaal
 TBHQ antioxidant  Fats Chemical
 Butylated  Butylated  Antioxidant  Instant  Synthetic
hydroxyanisole hyroxy anisole  Preservative mashed potato chemical
 BHA (BHA) is an  Edible fats and
 Antracine 12 antioxidant oils
 Embanox consisting of a  Chewing gum
 Protex mixture of two  Reduced fat
isomeric spread
137 E320 C11H16O Halaal
organic  Margarine
compounds. 2-  Processed
tera-butyle-4- meats
hydroxy  Ice cream
anisole.  Crips
 It is a
preservative
77
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
used in the
food
processing
industry to
prevent fats
and oils from
becoming
rancid, it is
also added to
packaged
foods.
 Butylated Butylated  Antioxidant  Edible fats and  Synthetic
Hydroxytoluene Hydroxytoluene  Preservative oils chemical
 BHT (BHT) is a lipophilic  Chewing gum
 Antracine 8 ( fat soluble)  Fish products
 2,6-di-ter-butyle-p- organic compound  Dry break fast
cresol that is primarily cereal
 Vianol used as an  Bear and malt
 Tenox BHT antioxidant food drinks
additive.  Polyethylene
138 E321 C15H24O film for Halaal
wrapping
foods
 Shaving cream
 Baby oil
 Baby lotion
 Lipstick
 Packaging
materials
 Rubber

78
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Jet fuel
 Lecithin The term Lecithin  Stabiliser  Chocolate  Soybean
 Phosphati refers to a group of  Emulsifier  Dried milk  Eggs
dylcholine compounds found  Margarine  Leguminous Mashbooh
 Lecithol in every living  Desert mix seeds (Check
139 E322  Phasphati organism, as they C40H80No8  Confectionery the
dylcholine are part of the cell  Cosmetics source
 Phospholutein wall of all cells.  Lipstick of eggs.)
 Hand cream
 Pharmaceuticals
 Sodium Lactate Sodium Lactate is  Antioxidant  Biscuits  Synthetic
 Humectant the sodium salt of  Uncured hams from lactic
 Bulking agent lactic acid and has  Moisturizer acid
 Per-glycerin a mild saline taste.  Skin and Hair
It is produced by products.
140 E325 C3H5NaO3 Halaal
Neutralising lactic
acid which is
produced by
fermentation of a
sugar source.
 Potassium Lactate It is the potassium  Acidity  Biscuits  Synthetic
 Lactic acid salt of acid. It is regulator  Cheese from lactic
potassium salt produced by  Humectant  Confectionery acid
 C3H5KO3
141 E326  Conclyte K neutralizing lactic  Foods for Halaal
 KC3H5O3
acid which is infants
fermented from a
sugar source.
 Calcium Lactate Calcium Lactate is  Food acid  Confectionary  Synthesized
142 E327  Lactic acid calcium a white crystalline C6H10CaO6  Buffer  Baking powder from lactic Halaal
salt salt made by the  Antioxidant  Canned bean acid
79
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
action of lactic acid  PH regulator sprouts
on calcium  Condensed
carbonate. milk
 Oral menstrual
drug products
 Dentifrices
 Animal feeds
 Magnesium Lactate Magnesium  Acidity  Foods  From Lactic
 Lactic acid lactate, the regulator  Beverages acid (Bio
magnesium salt magnesium salt of fermentation
143 E329 C6H10MgO6 of starch) Halaal
lactic acid, is a
mineral
supplements.
 Citric Acid Acid contained in  Acidity  Biscuits  Microbiologi
 Citric acid mono many fruits regulator  Chees cal
hydrate especially lemons  Flavouring  Ice cream fermentation
 Citric acid and limes.  James  Citrus fruits
anhydrous  Jellies  Pine apple
 B-hydroxy  Processed waste
tricarballic acid, cheese
144 E330 C6H8O7 Halaal
 2-hydroxy -1,2,3,-  Soft drinks
propane  Infant formula
tricaroboxylic acid.  Freckle cream
 Eye lotion
 Nail bleaches
 Skin freshness
 Hair rinses.
 Sodium Citrate A white crystalline  Acidity  Infant formula  Synthesized
145 E331  Citric acid sodium or granules Na3C6H5O7 regulator  Cottage from citric Halaal
salt compound used in  Emulsifier cheese acid.
80
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
photography and  Antioxidant  Ice cream
in medicine  Evaporated
especially as an milk
anticoagulant of  James
blood stored for  Preserve
transfusion.  Fruits jellies
 Cosmetics
 Sodium Di It is an acid salt.  Acidity  Jam  Synthesized
hydrogen Citrate regulator  Tinned fruits from citric
 Mono Sodium  Antioxidant  Biscuits acid
Citrate  Emulsifier  Alcoholic
146 E331(a)  Citrofluyl C6H7NaO7  Stabilser drinks Halaal
 Sodium citrate  Buffering  Cheese
monobasic agent  Dried soup
 Sequestrant

 Disodium citrate It is a sodium acid  Antioxidant  Jam  Synthesized

 Citric acid sodium salt of citric acid  Acidity  Tinned fruit from citric
salt (Sodium citrate) regulator  Biscuits acid
147 E331(b)  Disodium hydrogen C6H6Na2O7  Sequestrant  Alcoholic Halaal
citrate. drinks
 Cheese
 Dried soup
 Tri sodium citrate It is some time  Preservative  Soft drinks  Synthesized
 Citric acid tri referred to simply  Acidity  Cheese  from citric
sodium salt as sodium citrate, regulator acid
148 E331(c) Na3C6H5O7 Halaal
 Citro sodium though sodium
citrate can
referred to any of
81
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
three sodium salts
of citric acid.
 Potassium Di Potassium salt of  Acidity  Confectionary  Synthesized
hydrogen citrate citric acid regulator  Jellies from citric
 Citric acid mono  Stabilser  Preserves acid
potassium salt  Antioxidant  Cakes
 Mono potassium  Cheese
149 E332 citrate C6H7Ko7  Carbonate Halaal
 Tri potassium drinks
citrate  Jam
 Potassium citrate  Biscuits
 Potassium citrate
mono basic
 Calcium citrate Calcium Citrate is  Food acid  Confectionary  Synthesized
 Mono di-and tri- the calcium salt of  Antioxidant  Jellies from citric
calcium citrate citric acid.  PH regulator  James acid
150 E333 Ca3(C6H5O7)2  To improve Halaal
baking
properties in
flour
 Tartaric acid Acid that occurs  Antioxidant  Confectionary  By products
 1-tartaric acid naturally in many  Food acid  Jam of wine
fruits,  Fruit jelly industry
commercially  Fruit drink  Synthesized
obtained from  Baking powder chemical, Mashbo
151 E334 grapes during the C4H6O6
 Fruit juice Naturally oh
wine making  Dried egg present in
process. Reduces whites many fruits,
the reactions that  Denture especially
cause fruits to powder grapes.
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
discolour.  Hair rinses
 Nail bleaches
 Depilatories
 Sodium tartrate Acid that occurs  Acidity  Cheese  From tartaric
 Mono sodium naturally in many regulator  Artificially acid , which
tartrate fruits.  Sequestrant sweetened is the by
 Di sodium tartrate Commercially  Antioxidant jelly product of
obtained from  Meat products wine
grapes during the  James industry, also
Mashbooh
152 E335 wine making C4H4Na2O6  Carbonate synthetic
process . Reduces drinks chemical.
the reactions that  Tinned fruits  Naturally
cause fruits to  Cakes present in
discolour. many fruits
especially in
grapes.
 Potassium tartrate A white crystalline  Acidity  Fruit pip mixes  By product
 Cream of tartrates acidic compound regulator  Wine of wine
 Potassium obtained as a by  Stabilser  Bread industry
hydrogen tartrate product of wine  Antioxidant  Confectionary  Synthetic
 Potassium acid fermentation and  Jam chemical
tartrate used chiefly in  Fruit jelly Mashbo
153 E336  Mono potassium L- baking powder. It KC4H5O6  Baking powder oh
(+)-tartrate is a potassium acid  Nail bleaching
 Di potassium L-(+)- salt of tartrate  Hair rines.
tartrate acid, a carboxylic
acid (the other
being potassium
tartrate.)
154 E337  Sodium Potassium Potassium and KNaC4H4O6·4H2O  Acidity  Confectionary  Synthesized Mashbooh

83
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
tartrate sodium salt of regulator  Jam from tartaric
 Sodium tartrate tartaric acid, a  Stabilser  Fruit jelly acid
 Potassium tartrate natural acid  Antioxidant preserve
 Ro chelle salt present in many  Cheese
fruits, especially  Manufacture
grapes. of baking
Commercially powder
prepared from  Silvering of
waste products of mirrors
the wine industry.  Mouth wash
(Grape skins)  Cathartic in
medicinal use
 Margarine
 Processed
meat
 Phosphoric acid A clear colourless  Acidity  Cheese  Phosphate
 Ortho phosphoric liquid used in regulator products ore
acid Fertiliser  Antioxidant  Soft drinks
 Phosphoric(V) acid detergents, food  Jellies
155 E338 flavouring and H3PO4  Sweets Halaal
pharmaceuticals.  Bear
 Confectionary
 Sausages
 Vegetable oils
 Sodium di Sodium salt of  Antioxidant  Sausages  Phosphoric
hydrogen phosphoric acid.  Stabilsers  Cheese Acid
orthophosphate  Ph regulators
156 E339(a) NaH2PO4 Halaal
 Sodium di  Chelating
hydrogen mono agent
phosphate
84
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Phosphoric acid,
mono sodium salt
 Sodium acid
phosphate.
 Disodium hydrogen It is sodium salt of  Antioxidant  Sausages  Synthesized
orthophosphate phosphoric acid.  Stabilser  Cheese from
 Di sodium  PH phosphoric
hydrogen Regulators acid.
157 E339(b) Na2HPO4 Halaal
phosphate
 Sodium phosphate
di basic
 Sodium phosphate
 Trisodium It is sodium salt of  Antioxidant  Sausage  Synthesized
hydrogen phosphoric acid.  PH regulators  Cheese from
158 E339(c) Na3PO4.12H2O Halaal
orthophosphate  Stabilser phosphoric
acid.
 Potassium Potassium salt of  Antioxidant  Custard  Synthesized
dihydrogen phosphoric acid.  PH regulators powder from
orthophosphate  Jelly mixes phosphoric
 Monopotassium  Powder milk acid
phosphate  Cooked meats
 MKP  Soup
159 E340(a) KH2PO4 Halaal
 Monobasic
potassium
phosphate
 Potassium acid
phosphate
 KDP
 Dipotassium Potassium salt of  Antioxidant  Custard  Synthesized
160 E340(b) K2HPO4 Halaal
hydrogen phosphoric acid.  pH regulators powder from
85
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
orthophosphate  Jelly mixes phosphoric
 Dipotassium  Powder milk acid
phosphate  Cooked meats
 DKP  Soup
 Potassium
phosphate dibasic
 Potassium
monohydrogen
phosphate
 Phosphoric acid
dipotassium salt
 Tripotassium Potassium salt of  Antioxidant  Custard  Synthesized
orthophosphate phosphoric acid.  pH regulators powder from
 Dipotassium  Jelly mixes phosphoric
phosphate  Powder milk acid
 DKP  Cooked meats
161 E340 ( c) K3PO4 Halaal
 Potassium  Soup
phosphate tribasic
 Tripotassium
monophosphate

 Calcium Calcium salt of  Antioxidant  Baking powder  Synthesized

tetrahydrogen di phosphoric acid.  Firming agent  Self- raising from
orthophosphate flour phosphate
 Mono calcium  Powder milk
162 E341(a) phosphate Ca(H2PO4)2 drinks Halaal
 MCP  Cake mixes
 Acid calcium
phosphate
 ACP
86
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Monocalcium
orthophosphate
 Monobasic calcium
phosphate
 Calcium
biphosphate
 Calcium hydrogen
phosphate
 Calcium hydrogen Calcium salt of  Antioxidant  Food  Synthesized
orthophosphate phosphoric acid.  Firming agent  Toothpaste from
 Dicalcium  Polishing  Pharm phosphoric
phosphate material in acid
 DCP Tooth paste
 Calcium phosphate
163 E341(b) CaHPO4 Halaal
dibasic
 Calcium hydrogen
phosphate
 Secondary calcium
from phosphoric
acid
 Tricalcium Calcium salt of  Antioxidant  Cheese  Synthesized
phosphate phosphoric acid.  Firming agent  Powder milk from calcium
 Calcium phosphate  Anti-caking  Cake mixes phosphate
164 E341(c) tribasic Ca3(PO4)2 agent Halaal
 Tribasic calcium
phosphate

 Mono magnesium Magnesium salt of  Anti-caking  Dried milk  Synthesized

165 E343 phosphate phosphate acid. H4MgO8P2 agent  Milk powder Halaal
 Monomagnesium  Antioxidant  Dietary
87
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
orthophosphate supplement
 Magnesium  Vegetable
dihydrogen protein drinks
phosphate
 Magnesium
phosphate
monobasic
 Magnesium
biphosphate
 Acid magnesium
phosphate
 Sodium Malate It is a sodium salt  Acidity  Fruit drinks  From malic
 Malic acid sodium of malic acid, a regulator  Soft drinks acid
salt natural acid  Humectant  Sweetened
166 E350  Sodium hydrogen present in fruits. C4H4Na2O5 coconut Halaal
malate  Anti-aging
 Sodium L-malate products
 Jam
 Potassium malate Potassium salt of  Acidity  Fruit drinks  From malic
 Malic acid malic acid, a regulator  Soft drinks acid
167 E351 C4H4K2O5 Halaal
potassium salt natural acid,  Antioxidant  Sweetened
present in fruits. coconut
 Calcium malate Calcium salt of  Buffer  Fruit drinks  From malic
 Malic acid calcium malic acid .  Firming agent  Soft drinks acid
168 E352 salt C4H4CaO5  Sweetened Halaal
 Calcium hydrogen coconut
malate  Jam
 Meta tartaric acid A polymeric  Acidity  Wine  From tartaric Mashbooh
169 E353 lactone of variable C8H8O10 regulator  Sparkling wine acid ( check
composition  Sequestrant  Fruit and the
88
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
obtained by vegetable juice source
heating tartaric of
acid, used to tartaric
prevent acid.)
precipitation in
wine.
 Calcium Tartrate  Calcium salt of  Acidity  Biscuits  From wine
 Tartaric acid tartaric acid, a regulator  Rusks  Synthetic
calcium salt natural acid  Sequestrant  Tobacco
present in fruit  Preservatic  Fish
.  Fruits Mashbooh
 Calcium  Seaweed (Check
tartrate is a by products the
170 E354
product of the
CaC4H4O6  Pharmaceuticals source
wine industry, of
prepared from tartaric
wine acid.)
fermentation
dregs.
It is the calcium
salt of tartaric
acid.
 Adipic acid  Adipic acid is  Raising agent  Beverages  Synthetic
 Hexane dioic acid an organic buffer  Baked Goods Chemicals
 Adipinic acid Compound.  Acidity  Oils
 Acifloctin  It is a regulator  Snack Foods
171 E355 C6H10O4 Halaal
carboxylic acid  Acidulant  Processed
used in the cheese
manufacture of  Manufacture
nylon. of plastic and

89
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
nylons
 Drinks
 Sodium Adipate Sodium salt of  Acidity  Beverages  Synthetic
 Adipic acid sodium adipic acid, a regulator  Baked Goods Chemical
172 E356 salt natural acid Na2C6H8O4  Firming agent  Processed Halaal
 Disodium adipate present in beets Cheese
and sugar cane.  Snacked foods
 Potassium Adipate Potassium salt of  Acidity  Low salt foods  Synthetic
 Adipic acid adipic acid regulator  Boil water chemical
173 E357 potassium salt K2C6H8O4  Buffer  Cake fillings Halaal
and toppings
 Desert mixes
 Succinic acid Natural acid,  Flavour  Salt substitute  Synthetic
 Amber acid present in most enhancer  Cosmetics Chemical
 Asuccin fruits and  Acidity  Inks
 Wormwood vegetables. regulator  Perfumes
174 E363 Commercially C4H6O4 Halaal
 Butanedioic acid  Lacquers
synthesized from  Mouthwash
acetic acid.  Desserts
 Soups
 Sodium fumarate Sodium salt of  Acidity  Confectionary  From fumaric
 Mono sodium fumaric acid regulator  Bakery acid
175 E365 fumarate C4H2Na2O4 products (Bio synthetic) Halaal
 Fumaric acid  Baking
sodium salt powders
 Potassium Potassium salt of  Acidity  Foods  From fumaric
fumarate fumaric acid. regulator acid
176 E366  Fumaric acid K2C4H2O4 (Bio Synthetic) Halaal
potassium salt
 Fumaric acid
90
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
di potassium salt
 Calcium fumarate Calcium salt of  Food acid  Foods  From fumaric
177 E367  Fumaric acid fumaric acid. CaC4H2O4 acid Halaal
calcium salt (Bio synthetic)
 1,4-Heptono  Synthetic  Acidity  Coconut nut  Synthetic
lactone product regulator  Vanilla flavour Chemical
prepared from  Flavouring
hydroxyl  Sequestrant
heptanoic acid.
 1,4-
178 E370 Halaal
heptonolacton
e is a gamma
lactone
synthesized
from hydroxylic
acid.
 Nicotinic acid Acid from vitamin  Antioxidant  Bread  Synthetic
 Niacin B group.  Colour  Cereals from
179 E375  Bionic C6H5No2 stabilser nicotine Halaal
 Vitamin B3
 Vitamin PP
 Triammonium It is an ammonium  pH regulators  Processed  From citric
citrate salt of citric acid.  Emulsifier cheese acid
 Citric acid  Buffer  Cheese spread
180 E380 C6H17N3O7 Halaal
triammonium salt  Chocolate
 Ammonium citrate confectionery
tribasic
 Ammonium feric Complex mixture  Acidity  Salt  From citric
181 E381 C6H9FeNo7 Halaal
citrate of ammonia, iron regulator  Infant foods acid

91
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Feric ammonium and citric acid.  Enrichment  Food
citrate of products supplements
 Ammonium feric  Anticaking
citrate green agent in salt
 FAC
 Iron ammonium
citrate
 Ammonium iron
(III) citrate
 Calcium disodium Calcium /sodium  Preservative  Dressing  Synthetic
EDTA salt of EDTA, a  Sequestrant  Soft drinks chemical
 Calcium disodium synthetic  Chelating  Sandwich
edetate compound agent spread
 Calcium disodium diamine NNNN  Beer
182 E385 thylene tetraacetate. C10H12CaN2Na2O8.2H2O  Margarine Halaal
 Instant teas
 Used medicine
to detoxify
heavy metal
poisoning
 EDTA A synthetic  Metal Many products  Synthetic
 Di sodium ethylene compound scavenger like: compound
diamine tetra  Stabiliser  Processed
acetate  Sequestrant foods
 Di sodium EDTA  Anti oxidant  Cosmetics
183 E386 C10H14N2Na2O8.2H2O Halaal
 Disodium edetate synergist  House hold
 Preservative cleaning
supplies
 Personal care
items
92
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Oxy stearin Mixture of  Anti foaming  Oils  Mixture of
 Glycerides oxidized glycerides of agent  Fats glycerides of
Mashbo
 Oxidized glyceride stearic acid and  Crystallizatio  Sugar stearic acid
oh
other fatty acids. n inhibitor  Yeast products and other
( Check
 Release agent fatty acids.
the
 Sequestrant  Although
source
184 E387  Metal commercially
of
scavenger prepared
glycerol,
 Stabiliser from
stearic
vegetable oil,
acid and
fatty acids of
fatty
animal orgin
acids)
can not be
excluded .
 Thio di propionic  Acid based  Anti oxidant  Oils  Synthetic
acid synthetic anti  Fats compound
 TDPA oxidant.  Cosmetics
 Thia hydracrylic  Thio di  Soap
185 E388
acid propionic acid
C6H10O4S  Plasticiser Halaal
 Thio di hydracrylic is a
acid dicarboxylic
 Tyox A acid that
contains a
sulfur group.
 Alginic acid Natural polysac  Thickener  Ice cream  From
 Norgine charide,  Vegetable  Dessert mix seaweeds
 Polymannuronic Produced by gum  Custard mix
186 E400 (C6H8O6)n Halaal
acid different  Stabilser  Flavoured milk
 Sazzio seaweeds.  Gelling agent  Cordials
 Alginate  Emulsifier  Infant formula

93
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Yoghurt
 Cosmetics and
textile
 Soft drinks
 Jam
 Sodium Alginate Sodium salt of  Thickener  Frozen  From brown
 Alginic acid sodium alginic acid  Stabiliser desserts seaweeds
salt  Gelling agent  James
 Algin  Emulsifier  Fruit jelly
 Sodium polyman preserves
nuronate  Baby lotion
187 E401 (C6H7NaO6)n  Wave sets Halaal
 Shaving cream
 Syrups
 Sauces
 Ice cream
 Fruit drinks
 Fruit pie filling
 Potassium alginate Potassium salt of  Thickener  Ice cream  From alginic
 Potassium alginic acid.  Stabiliser  Yoghurt acid
polymannuronate  Gelling agent  Custard mix
 Alginic acid  Emulsifier  Syrups
188 E402 (C6H7KO6)n Halaal
potassium salt  Sauces
 Fruit drinks
 Fruit pie
fillings
 Ammonium Ammonium salt of  Thickener  Dessert mix  From alginic
alginate alginic acid.  Stabiliser  Custard mix acid
189 E403 (C6H11No6)n Halaal
 Alginic acid  Ice cream
ammonium salt  Yoghurt
94
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cosmetics
 Boiler water
 Calcium alginate Calcium salt of  Thickener  Ice cream  From alginic
 Algin alginic acid.  Stabiliser  Soft and acid
 Alginic acid calcium  Gelling agent cottage
salt cheeses
 Cheese snacks
 Instant
desserts
 Hand lotion
(C6H7Ca1/2 O6)n
190 E404 and cream Halaal
 Shampoo
 Wave sets
 Youghurt
 Cream cheese
 Tinned
vegetables
 Pasteurized
cream
 Propylene glycol Propylene glycol  Thickener  Frozen custard  Synthetic
alginate ester of alginic  Stabiliser  Salad dressing from alginic
 Propylene glycol acid.  Ice cream acid
191 E405 (C9H14O7)n Halaal
alginate  Fruit drinks
 Propane-1,2-diol  Cosmetics
alginate
 Agar agar A natural  Thickener  Ice cream  Seaweed
 Agar polysaccharide,  Emulsifier  Baked goods
192 E406  Japanese isinglass produced by (C12H18O9)n  Gelling agent  Desserts Halaal
 Gelose different  Stabiliser  Manufactured
 Vegetable gelatin seaweeds. meals
95
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Jellies
 Cosmetics
 Bulk laxative
 Drinks
 Cakes
 Yoghurt
 Carrageen A natural  Thickener  Ice cream  Seaweed
 Irish moss polysaccharide  Vegetable  Dessert mix extract
 Carastay produced by gum  Confectionery
 Chondrus different  Stabiliser  Pastries
 Self rock moss seaweeds.  Gelling agent  Biscuits
 Carrageenan  Chocolate
 Coreine products
 Cosmetics
193 E407 C24H36O25S2-2 Halaal
 Cough
medicines
 Tooth paste
 Milk drinks
 Jam
 Processed
meats
 Pastries
 Processed Mixture of  Thickener  Processed  From a
Eucheuma polysaccharides.  Stabiliser Foods variety of sea
seaweed  Gelling agent  Milk drinks weeds
 PES  Ice Cream
194 E407(a) Halaal
 PNG-Carrageenan  Biscuits
 Semi refined  Jam
carrageen  Processed
meats
96
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Pastries
 Salad dressings
 Flavoured milk
 Furcelleran A natural  Thickening  Products for  Seaweed
polysasacch aride, agent diabetics Furcell aria
produced from  Stabiliser Fastigate
seaweed  Emulsifier
(furcellaria
fastigate) in
195 E 408 Denmark. Some Halaal
time it is placed
under E407, due
to the fact that
they have Simillar
chemical
Structures.
 Locust Bean Gum A natural  Thickener  Infant facmula  Pod of carob
 Ceratonia gum polysaccharide  Emulsifier  Ice cream tree
 Carob Bean gum produced from the  Stabiliser  Pickles  Carob
carob tree.  Gelling agent  Kings powder
 Topping
 Chutney
196 E410 C27H42NO2Cl Halaal
 Cheese
 Confectionery
 Cosmetics
 Animal Feed
 Detergent
 Adhesives
 Oat Gum A Natural  Thickening  Break Fast  A natural
197 E411 Halaal
polysacaride, agent cereals polysacchari
97
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
produced from  Bread de, produced
oats.  Milk powder from oats.
 Butter
 Ice cream
 Fish oil
 Olive oil
 Frozen sausage
 Chocolate
 Salad dressing
 Guar Gum A natural  Thickener  Baked goods  Pea extract
 Guar flour Polysaccharide  Stabiliser  Jam  Guar bean
 Jaguar gum produced from  Gelling agent  Cereals
 Cluster bean oats.  Emulsifier  Cheese
 Decorpa A gum from the  Spreads
guar plant.  Jellies
 Beverages
 Infant foods
198 E412  Toppings Halaal
 Binding tablets
 Cosmetics
 Slimming aids
 Coleslaw
 Dried soaps
 Ice cream
 Yoghurt
 Fruits drinks
 Tragacanth  A white or  Thickener  Sauces  From Trunk
 Gum dragon reddish plant  Emulsifier  Fruit Jelly and
199 E413 Halaal
 Gum tragacanth gum used in  Stabiliser  Salad dressing branches of
astragalus
98
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
the food,  Confections tree
textile and  Icings
pharmaceutical  Shaving cream
industries.  Rouge
 A natural  Tooth paste
polysaccharide foundation
 Processed
cheese
 Confectionery
 Jam
 Gum Arabic A gum exuded by  Thickener  Confectionary  From stems
 Acacia gum some kinds of  Emucifier  Soft drinks and
 Sudan gum acacia and used as  Stabiliser  Chewing gum branches of
 Gum Hashab an emulsifier, in  Jelly acacia tree
 Kordo fan gum glue, as the binder  Colours
for water colour  Cosmetics
200 E414 paints and incense. Halaal
 Hair products
 Medicine
 Tinned
vegetable
 Sweets
 Beer
 Xanthan gum A natural  Thickener  Jellies  Fermentatio
 Corn sugar gum Polysaccharide,  Emulsifier  Sweets n of corn
 Polysaccharide B- produced by the  Stabilisers  Dairy products sugar
1459 bacterium  Gelling agent  Breakfast
201 E415 Xanthomonas C35H49O29 Halaal
cereals
Campestris from  Salad dressings
sugar and  Animal feeds
molasses.  Cigarettes
99
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cake mix
 Coleslaw
 Karaya gum A natural  Thickener  Ice cream  From trunks
 Sterculia gum polysaccharide  Stabiliser  Baked goods and stems of
 Indian tragacanth obtained from the  Emulsifier  Sweets Sterculia tree
tree sterculia  Gum drops
urens found in  Frozen dairy
India, as well as desserts
some related  Hair spray
202 E416 trees. Halaal
 Setting
location
 Hand lotion
 Tooth paste
 Shaving cream
 Brown sauce
 Confectionery
 Tara gum A natural  Thickener  Various foods  Microbiologi
 Gum tara polysaccharide  Stabiliser  Jellies cal
(Glactomannan)  Gelling agent  Confectionery fermentation
from the tree  Low calorie
Cesalpinia Spinosa drinks
203 E417 Halaal
native to South  Dairy products
America but also  Dressings
cultivated in the  Juices
Mediterranean
region.
 Gellan gum A natural poly  Thickener  Various foods  Microbiological
 Gum gellan saccharide,  Stabiliser  Jellies fermentation
204 E418 Halaal
produced by the  Gelling agent  Confectionery
bacterium  Low calorie
100
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
Pseudomonas drinks
Elodea from  Dairy products
starch.  Dressings
 Juices
 Sorbitol A natural  Sweetener  Sweets  Synthesized
 D-Glucitol carbohydrate  Stabilser  Ice cream from glucose
 D-Sorbitol alcohol present in  Bulking agent  Cakes
 L-Gulitol many baries and  Chocolates
 Sorbit fruits,  Some
 Hands an e.g. Apples prunes, artificially
cherries and sweetened
grapes. It is drinks
205 E420(i) commercially C6H14O6 Halaal
produced from
glucose.
Crystalline alcohol
used as a sugar
substitute and in
the manufacture
of other
substances.
 Sorbitol Syrup A natural  Low calorie  Bakery  Aqueous
carbohydrate sweetens  Confectionery solution of
alcohol present in  Stabiliser  Sweets sorbitol and
many baries and  Bulking agent  Ice cream hydrogenate
206 E420(ii) fruits, C6H14O6  Cakes d oligo Halaal
e.g. Apples prunes,  Chocolates saccharide
cherries and  Some
grapes. It is artificially
commercially sweetened
101
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
produced from drinks
glucose.
 Manitol A natural  Low  Carbohydrate  Prepared
 Manna sugar carbohydrate sweetener modified foods from
 Diosmal alcohol, present in  Humectant or low calories seaweed or
 Invenex many plants e.g.  Anti-caking foods manna or by
 Isotol Conifers, seaweed agent  Chewing gum hydrogenatio
 Osmitrol and mushroom.  Sweets n of glucose,
207 E421 C6H14O6 Halaal
 Resectisol It is commercially  James Sucrose,
produced from  Jellies fructose, or
glucose (dextrose)  Hand cream mono
 Hair grooming saccharides.
products
 Ice cream
 Glycerin Glycerine glycerol,  Humectant  Confectionery  Oil and fats
 Glycerine sweet colour  Solvent  Dried Fruit  Chemical
 Glycerol viscous syrup  Sweetener  Low calories synthesis
 1,2,3-Propanetriol liquid cussed in foods produscts. Mashbo
medicine ,  Baked foods oh
cosmetics and  Chewing gum ( check
food  Tobacco the
208 E422 manufacturing. C3H8O3
 Toothpaste source
 Hand Cream of oil
 Mouth wash and
 Barrier cream fates.)
 Perfumery
 Drinks
 Deserts
 Konjac gum Konjac is a natural,  Emulsifier  Soups  From Konjac
209 E425 Halaal
water-  Thickener  Gravy Plant roots
102
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
soluble polysaccha  Jam
ride that has a low  Mayonnaise
kilojoule count,  Lollies
and is considered
to be a fibre
(glucomannan.) It
is a highly viscous
solution that is
almost tasteless.
 Soybean Soybean  Emulsifier  Liquid diets  Soya bean
Hemicellulose hemicellulose is a  Thickener  Low calorie
cell  Stabiliser breads
wall polysaccharid  Bakery
e that is extracted goods
from soy fibre
using dilute
210 E426 sodium hydroxide. Halaal
Soy fibre can be
added to many
different foods,
and is available in
many forms
tailored to specific
requirements.
 Polyoxyethylene(8) Synthetic  Emulsifier  Sauces  Mixture of Mashbo
Stearate compound  Cosmetics Stearate and oh(Chec
 Polyoxyl 8 stearate produced from  Soaps Ethylene k the
211 E430  Stearat G ethylene oxide ( a C18H35O2(C2H4O)nH  Detergents oxide source
synthetic  Lubricants of
compound) and  Softening and stearic
stearic acid ( a acid)
103
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
natural fatty acid.) release agents
 Polyoxyethylene It is a synthetic  Emulsifier  Processed  Mixture of
Mashbo
(40) Stearate compound  Defoamer foods Stearate and
oh(
 Polyoxyl 40 produced from  Frozen Ethylene
check
stearate ethylene oxide ( a desserts oxide
212 E431 C20H40O3 thesourc
synthetic  Hand cream e of
compound) and and lotion stearic
stearic acid ( a  Bread acid)
natural fatty acid.)
 Tween 20  It is a synthetic  Emulsifier  Cosmetics  Lauric esters
 Poly sorbate 20 compound,  Stabilser  cream and of sorbitol
 Polyoxyethylene produced from lotion condensed
Mashbooh
(20) sorbitan ethylene oxide  Cakes with (The
monolaurate ( a synthetic  Desserts ethylene compou
 Armotan pml-20 compound ),  Milk oxide. nd
 PSML Sorbitol( E420) substitutes (E430-
 PEG(20)sorbitan and Lauric acid.  Ice cream E436)
 It is a  Soft drinks contain
polysorbate fatty
213 E432 surfactant C58H114O26 acids.
whose stability Which
and relative may be
non- toxicity of
allows it to be vegetabl
used as a e oil or
detergents and animal
emulsifier in a fats.)
number of
domestic,scien
tific and
104
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
pharmacologic
al application.
 Tween 80 It is a non ionic  Emulsifier  Icing  Oleic esters
 Polysorbate 80 surfactant and  Stabilser  Frozen custard of sorbitan
 Poly oxy emulsifier derived  Sherbet copolymerize
ethylene(20) from poly thoxy  Mayonnaise - ed with
sorbitan mono- lated sorbitan and  C64H124O26  Ice cream ethylene
oleic acid, and is Mashbo
214 E433 oleate  C24H44O6(C2H4  Pickles oxide.
oh
 Glycol often used in O)n  Vitamin and
foods. mineral
supplements
 Bread
 Pastries
 Tween 40 It is a synthetic  Emulsifier  Whipped  Palmitate
 Polysorbate 40 compound  Stabilser cream ester of
 Polyoxyethylene produced from  Soap sorbitol
(20) sorbitan ethylene oxide (a  Beverages copolmerise
monopalmitate synthetic  Confectionery d with
215 E434 compound) C22H42O6(C2H4O)n  Ice cream ethylene Mashbooh
sorbitol ( See E420  Cakes oxide
and palmitic acid  Complex
( a natural fatty mixture of
acid). esters of
sorbitol.
 Tween 60 It is a synthetic  Emulsifier  Cakes  Stearic acid
Mashbooh
 Polysorbate 60 compound  Stabiliser  Cakes mixes ester of
(Check
 Polyoxy ethylene produced from  C64H126O26  Icing sorbitol
the
216 E435 (20) sorbitan ethylene oxide (a  C24H45O6(C2H4O)n  Confectionery copolymerise
source
monostearate synthetic  Beverages d with oxide.
of
compound),  Mixes stearic
105
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
sorbitol See E420  Bread acid.)
and stearic acid) (a  Ice cream
natural fatty acid)  Sweets
 Tween 65  It is a synthetic  Emulsifier  Ice cream  Stearic acid
 Polysorbate 65 compound  Stabiliser  Frozen custard ester of
 Polyoxyethylene from ethylene  Anti-foaming  Cake icing and sorbitol
(20) sorbitan tri oxide ( a agent filling copolymerise
Mashbo
stearate synthetic  Bread d with
oh
compound  Pastries ethylene
(Check
sorbitol(See  Frozen oxide.
the
217 E436 E420)and C100H194O28 desserts source
stearic acid ( a
of
natural fatty
stearic
acid),
acid)
 Complex
mixture of
esters of
sorbitol.
 Pectin  Pectin is a  Thickener  James  Pectin is a
 Pectins natural acid  Stabiliser  Yoghurt natural acid
 Citrus Pectin polysaccharide.  Ice cream polysacchari
 Mexpectin  Diet drinks de present in
 Pectinate nearly all
 Pectinate fruits,
218 E440(a) C6H12O6 Halaal
 Pectinic acid especially
apples,
quinces and
oranges. It is
commercially
produced

106
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
from apple
pulp and
orange peels.
 Amidated Pectin It is prepared by  Thickening  Marmalades  Treatments
 Pectine amidated treating pectin agent  Fruits jellies of pectin
 Pectin amide with ammonia  Emulsifier  Sauces with
219 E440(b) Halaal
after which amides  Stabiliser ammonia
are formed at the
acid side chain.
 Gelatin A colourless or  Thickening  Gelatin
 Gel foam slightly yellow, agent desserts From
 Puragel transparent brittle  Gelling agent  Trifles animal’s
 Collagens, gelatins protein formed by  Stabiliser  Aspics  Skins
 Emagel boiling the special  Texturiser  Marshmallow  Tendons
 Gelatina prepared skin,  Candy corn  Ligaments
 Gelofusine bones, and  Confectionery  Bones
 GT connective tissue  Peeps
 Pharmagel A of animals and  Gummy bears
used in foods, 
 Bone and skin Jelly babies Mashbo
220 E441 drugs and C102H151O39N31
extract collagen  James oh
photographic film.
 Yoghurt
 Cream chees
 Margarines
 Jellies
 Vinegar
 Cosmetics
 Dissolve able
plastic
capsules

107
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Emulsifier YN Synthetically  Stabiliser  Bread  Synthetic
 Ammonium Produced stabilser  Emulsifier  Chocolate chemical
phosphates  Thickener  Confectionery  Obtained
 Frying oils from
 Cocoa ammonia
products and
phosphorylat
ed fatty acid
221 E442 Mashbooh
mainly from
rapeseed oil.
 Manufacture
d either
synthetically
or from a
mixture of
glycerol.
 Sucrose Acetate Sucrose acetate  Emulsifier  Citrus  Synthetic
Isobutyrate isobutyrate is a  Stabiliser flavoured chemicals
 SAIB natural high purity  Clouding Beverages  Derived from
 Sucrose diacetate sucrose acetate agent for fruit  Non alcoholic sugar cane.
hexaisobutyrate that is produced drinks flavoured
 Sucrose diacetate by the cloudy drinks
hexaisobutyrate esterification of
222 E444 C40H62O19 Halaal
natural sucrose. It
is a tasteless light
yellow,
highly viscous
liquid. It has the
ability to change
the density and

108
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
cloudiness of soft
drinks.
 Glycerol Esters of Glycerol ester of  Emulsifier  Chewing gum  Pine tree
wood Rosin wood rosin is a  Stabiliser base rosin and
 Ester Gum complex mixture  Flavouring Oils glycerin
 INS No.445 of tri-and di in beverages
glycerol esters of
Mashbooh
resin acids from
(Check
wood rosin
223 E445 C20H30O2 the
obtained by the source of
solvent extraction glycerin.)
of aged pine
stumps followed
by a liquid –liquid
solvent refining
process.
 Disodium Salts of sodium  pH regulators  Cakes  Sodium and
pyrophosphate with phosphates.  Emulsifier  Chees Potassium
 Disodium di  Buffers salts of Pyro
hydrogen di phosphoric
phosphate acid
 DSPP  ( From
 Disodium di phosphoric
224 E450(a) Na2H2P2O7 Halaal
hydrogen acid)
pyrophosphate
 Acid sodium
pyrophosphate
 Tri sodium di
phosphate
 Tetra potassium di

109
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
phosphate
 Pyro phosphoric
acid, disodium salt
 SAPP
 Penta sodium  Buffers  Toothpaste  Sodium and
triphosphate  Emulsifier  Soap Potassium
 STPP  Preservative  Detergents salts of
 Sodium tri  Anti caking  Fish fingers Triphosphari
polyphosphate agent c acid
225 E450(b) Na5P3O10 Halaal
 Penta potassium tri  pH regulator  ( From
phosphate  Stabiliser phosphoric
 Potassium tri acid)
polyphosphate
 Polygon
 Sodium Salt of Sodium  pH regulators  Dried foods  Sodium and
polyphosphate with phosphate  Emulsifier  Desserts potassium
 Polyphosphoric  Stabiliser salts of poly
acid Sodium or  Sequestrant phosphoric
potassium salt. (metal binder) acid
 Glassy sodium  ( From
NaPO3
226 E450(c) phosphate phosphoric Halaal
 Natrium acid)
polyphosphate
 Sodium hexameta
phosphate
 Sodium tetra
polyphosphate
 Tetra potassium Salt of Potassium  Emulsifier  Detergents  Synthetic
227 E450(v) pyrophosphate with phosphate K4P2O7  Textyrizer  Meats chemicals Halaal
 Tetra potassium di  Poultry
110
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
phosphate  Sea foods
 Potassium  Surface
pyrophosphate treatment
 INS No 450(v)  Paints
 Tetra potassium  Coatings
salt of di
phosphoric acid
 TKPP
 Tri phosphates A salt containing  Emulsifier  Processed  Synthetic
 Penta Sodium tri three phosphate  Stabiliser cheese chemicals
phosphate radicals.  pH regulator  Meat and fish
 Penta potassium tri  Na5O10P3 products
228 E451 Halaal
phosphate  K5O10P3  Baking
powders
 Cola drinks
 Fish fingers
 Polyphosphates A salt or ester of  Sequestrant  Meat products  Synthetic
 Sodium poly phosphoric  Stabiliser  Fish products chemical
polyphosphate acid.  Emulsifier  Processed
 Potassium  Buffer cheese
229 E452 polyphosphate NaPO3  Baking Halaal
 Sodium calcium powders
polyphosphate  Cola drinks
 Fertilisers
 Detergents
 Beta-cyclo dextrin Starch based  Processing  Processed  From
 Beta-cycloamylose material used as a acid stabilser foods Microbial
 (C6H10O5)7 
230 E459  Beta- Dextrin tableting excipient. Toothpaste action on Halaal
 C42H70O35
 Betadex  Skin cream starch.
 Kleptose  Foods in
111
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 BCD tablets or
 β- schardinger coating tablet
dextrin form.
 Cyclodextrin B
 INS No.459
 Cellulose  Carbohydrate  Anti caking  Cakes  Cellulose
 Avicel which forms agents  Sauces walls of
(microcrystalline the chief  Binder  Soups plants fiber.
cellulose) components of  Thickener  Biscuits
 Alpha cellulose plants cell  Emulsifier  Bread
 Powdered cellulose walls.  Filler  Spreads
 Cellulose is the  Dietary fiber  James
main  Anti cluming  Ice cream
polysaccharide agent  Cosmetic
and cream
231 E460 constituent of (C6H10O5)n  Tablets Halaal
wood and all  High fiber
plants breads
structures
 Diet snakes
commercially
 Dried foods
prepared from
 Energy drinks
woods.
 Cellulose is an
organics
organic
compound.
 Methyl cellulose The methyl ether  Thickener  Infant formula  Treatment
 Methocel of cellulose.  Stabiliser  Ice cream of cellulose
232 E461 [C6H7O2(OH)x(OCH3)y]n Halaal
 Cologel  Filler  Toppings with methyl
 Cellulose methyl  Dietary fiber  Pickles chloride.
112
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
ether  Emulsifier  Chutney
 Methylated  Anti clumping  Confectionery
cellulose agent  Imitation fruits
 Viscol  Soup
 Viscosol  Cosmetics
 Hand Cream
and lotion
 Sun cream
 Sliming aids
 Processed
potato snakes
 Soft drinks
 Cakes
 Ethyl cellulose  It is a  Thickener  Capsules  Ethylcellulos
 Cellulose ethyl derivative of agent e is prepared
ether cellulose.  Filler from
 Ethyl ether of  It is the ethyl  Dietary fiber cellulose, the
cellulose ether of  Anti clumping main
cellulose. agent polysacchari
 Emulsifier de and
 C20H38O11 constituent
233 E462  C12H20O10 of wood and Halaal
 C2H6Ox all plant
structures.
Commerciall
y prepared
from wood
and
chemically
ethylated.

113
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Hydroxy Propyl It is a derivative of  Thickener  Low fat cream  Treatment of
cellulose cellulose with both  Emulsifier  UTH cellulose
 Hyprolosum water solubility  Stabiliser  Cakes cream with
 Klucel and organic  Filler  Cosmetics propylene
234 E463 (C36H44O10)n Halaal
 Larcrisert solubility.  Dietry fiber  Tobacco oxide
 Anti clumping
agent

 Hydroxy propyl It is prepared from  Emulsifier  Confectionery  Treatment of

methyl cellulose cellulose.  Thickener  Infant cellulose
 Hypromellose  Stabiliser Formula with methyl
 HPMC  Filler  Icing chloride and
 2-hydroxy propyl  Dietary fiber  Topping propylene
ether methyl  Anti clumping  Ice cream oxide
 C32H60O19 agent  Pickle
 Soup
235 E464  [C6H7O2(OH)x(O  Dried mixed Halaal
CH3)Y (OCH2CH fruit
OHHCH3)z]n  Cosmetics
 Hair and skin
preparation
 Bubble bath
 Tanning Lotion
 Processed
potato foods
 Ethyl Methyl  Derivative of  Thickener  Vegetable fat  From
Cellulose Cellulose.  Emulsifier  Low fat cream cellulose
[C6H7O2(OH)x(OCH3)y(OC2
236 E465  Methyl Ethyl  A mixed ether  Stabiliser  Imitation Ice (plant) Halaal
H5)z]n
Cellulose of cellulose.  Filler cream
 Dietry fiber  Whipped
114
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Anti clumping toppings
agent  Bulk laxative
 Tobacco
 Processed
potato foods
 Carboxymethyle Derivative of  Thickener  Infant formula  Synthetically
cellulose sodium cellulose.  Stabiliser  Ice cream from
 Carboxymethyle  Filler  Icings cellulose (of
cellulose sodium  Dietary  Confectionery plants)
salt failure  Cottage
 CMC  Anti clumping cheese
 Sodium agent  Cream cheese
carboxymethyle  Emulsifier  Spread
cellulose  Hair setting
237 E466  Sodium cellulose [C6H7(OH)x(OCH2COONa)y]
lotion Halaal
n
glycolate  Hand lotion
 Carmellose Sodium  Medication
 Na CMC  Laxatives
 CMC Cellulose gum  Antacids
 Sodium CMC  Tobacco
 Frozen
chipped
potatoes
 Diet soft drinks
 Ethylhydroxy It is a laxative.  Emulsifier  Dairy-based  Synthetic
ethylcellulose  Stabilser drinks chemical
[C6H7O2(OH)x]
 Bermocoll EBS481  Thickener  Processed from
238 E467 (OC2H5)y[O(CH2CH2O)mH] Halaal
FQ cheese cellulose.
z]n
 Cellulose ethyl  Fat spreads
hydroxyethyl ether  Processed
115
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Ethyle 2-hydroxy fruits
ethyl cellulose  Confectionary
 Ethulos  Bakery
 Bermocoll E 511 FQ products
 Processed
meats
 Beer and
winesNot
permitted in
Australia.
 Cross linked Derivative of  Carrier for  Sweeteners  From
sodium carboxy cellulose, sweetener  Foods cellulose
methyl cellulose, Cross linked supplements
 Cross linked sodium carboxy
NACMC methyl cellulose is
239 E468  Cross linked CMC the sodium salt of C6H7O2(OR1)(OR2)(OR3) Halaal
 Cross carmellulose thermally cross
sodium linked partly O-
 Cross-linked carboxy
cellulose gum methylated
cellulose
 Enzymetically It is the sodium  Thickener  Ice cream  From
Hydrolysed salt of a  Stabiliser  Soup Cellulose
Cellulose carboxymethyl [C6H7O2(OH)x  Fatty meat
 CME-ENZ ether of cellulose, (OCH2COONo)y]n products
240 E469  Curboxy methyle which has been N= degree of  Low calories Halaal
cellulose partially polymerization drinks
hydrolyzed by Y=degree of substitutes  Cake fillings
enzymatic
treatment with

116
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
foods grade Tri
chderma reesi
cellulose.
 Sodium,Potassium  Salt of natural  Emulsifier  Cake mixes  From fatty
and calcium salt of fatty acids,  Stabiliser  Oven ready acids
Fatty acids mainly from fries
 Soaps plants origin,  Bakery mixes
but also fats of  Potato crips
animals origin
may be used.
The acids are a
mixture of
stearic-, oleic-,
Mashbo
palmitic-, and
oh
myristinic acids
(Check
 Theses
241 E470 the
products
source
consist of
of fatty
calcium,
acid.)
potassium or
sodium salts of
commercial
myristic, oleic,
palmitic,
Stearic, acids
or mixture of
theese oxides
from edible
fats and oils.
242 E470(b)  Magnesium salts of  1.Derivative of  Emulsifier  Cake mixes  Fatty acids Mashbo

117
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
fatty acids fatty acids  Stabiliser  Oven ready oh
 Salts of fatty acids  2.Salts of fatty fries (Check
 Magnesium Soaps acids  Bakery mixes the
 Magnesium  Potato Crips source
stearate of fatty
 Magnesium salts of acids)
myristic, palmitic
and stearic acids
 Glyceryl Mono Synthetic fats,  Emulsifier  Cakes  Synthetically
stearate products from  Stabilser  Hot chocolate from
 Di stearate glycerol and  Thickener mix Glycerin and
Mashbo
 Mono stearin natural fatty acids,  Sponge fatty acids
oh
 GMS mainly from plant pudding (Check
 Citrol EGMS origin, but also fats  Margarine the
 Mono and di- of animals origin  Ice cream source
243 E471 glycerides of fatty may be used, The C21H42O4  Quick custard of
acids product generally mix glycerin
is a mixture of  Dried Potato and
different products
fatty
with a composition
acids.)
similer to partially
digested natural
fat.
 Acetoglycerides Ester of synthetic  Emulsifier  Confectionery  Fatty acid Mashbo
 Acetylated mono- fats, produced  Satbiliser  Ice cream esters of oh
and Di-glycerides from glycerol  Bread glycerol and ( check
244 E472(a)  Glycerol esters natural fatty acids C5H10O4  Desserts acetic acid the
 Acitic acids esters and another topping source
of mono-and di- organic acid  Custard mix of
glycerides of fatty (acetic, lactic,  Cheese cakes glycerol

118
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
acids tartaric citric) and
 Ester of mono and fatty
diglycerides of acids.)
fatty acids
 Lactoglycerides Ester of synthetic  Emulsifier  Bakery  Fatty acid
 Lactylated mono fats, produced  Stabiliser products esters of
Mashbooh
and di-glycerides from glycerol  Sequestrant  Ice cream glycerol and (Check the
 Lactic acids esters natural fatty acids  Peanut butter lactic acids. source of
245 E472(b)
of mono and di and another  Whipped fatty acids
and
glycerides of fatty organic acid toppings glycerol.)
acids (acetic, lactic,  Cake and
tartaric, citric) dessert mixes
 Citroglycerides Ester of synthetic  Emulsifier  Infant formula  Fatty acid
 Citric acid esters of fats, produced  Stabiliser  Foods for esters of Mashbo
mono and Di- from infants and glycerol and oh
glycerides of fatty glycerol,natural young children citriic acid (Check the
246 E472( c) source of
acids. fatty acids and an  Cake and fatty acids
other organic acid dessert mixes and
(acetic, lactic, glycerol.)
tartaric, citric)
 Tartaric acid Ester of synthetic  Emulsifier  Confectionery  Tartaric acids
glycerol esters fats produced from  Stabiliser  Ice cream esters of
 Tartaric acid esters glycerol,natural  Bread mono and
of mono an di- fatty acids and an  Dessert Di- glycerides Mashbooh
other organic acid ( check the
247 E472 (d) glycerides of fatty toppings of fatty
source of
acids. (acetic, lactic,  Custard mix acids. glycerides
tartaric ,citric)  Cheese cake of fatty
acids.)
mix
 Cake
248 E472(e )  Acetyl tartaric acid Esters of synthetic  Emulsifier  Bread  Esters of
119
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
glycerol esters fats, produced  Stabiliser  Frozen pizza acetic
Mashbooh
 Mono and di- from glycerol,  Gravy granules acid,glycerol, ( check the
acetyltartaric acid natural fatty acid  Hot chocolate tartaric acid source of
esters of mono and and another and fatty glycerides
mix
of fatty
di- glycerides of organic acid  Cosmetics acids. acids.)
fatty acids (acetic, lactic, cream
 Panodan A,B100 tartaric, citric)  Cake
veg  Dessert mixes
 Mixed Acetic and Esters of synthetic  Emulsifier  Processed  Fatty acids
Tartaric acid esters fats, produced  Stabiliser bread
of mono and Digl from glycerol,  Cosmetics Mashbooh
natural fatty acids cream ( check the
249 E472(f) source of
and another
fatty acids.)
organic acid
(acetic, lactic,
tartaric, citric)
 Sucrose esters of Esters of sugar and  Emulsifier  Margarine  From
fatty acids. synthetic fats  Stabilser  Dairy desserts glycerol,
produced from  Chewing gum sucrose, and
glycerol and  Chocolates fatty acids.
natural fatty acids.  Mayonnaise
The fatty acids are  Canned liquid Mashbooh
mainly from plant coffee ( Check the
250 E473 origin,but also fats C30H58O13 source of
 Heat treated glycerides
of animal origin meat products of fatty
may be used. The  Confectionery
acids.)
product generally  Chewing gum
is a mixtures of
 Non-alcoholic
different
drinks.
components, with

120
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
a composition
similar to partially
digested natural
fat esterified with
sugar.
 Sucroglycerides  Esters of sugar  Emulsifier  Chocolate  Prepared by
and fats,  Stabiliser  Milk the action of
produced from  Cocoa sucrose on
sugar and  Eggnog natural
natural fats. Chewing gum triglycerides
The fats are  Drinking
mainly from yoghurt Mashbooh
251 E474 plant origin but  Canned liquid ( check the
also fats of source of
coffee glycerides.)
animal origin  Heat treated
may be used. meat products
 Any mixture of  Confectionery
sucrose esters  Non alcoholic
of fatty acids drinks
and glycerides.
 Poly glycerol of Combination of  Emulsifier  Mayonnaise  Synthetic
esters of Fatty poly glycerol and  Thickener  Cake mixes from glycerol
acids natural fats.
OR2  Stabilsers  Imitation and fatty
Mashbooh
 Polyglycerol fatty Normal fat consists cream acids ( check the
l
252 E475
acids esters of glycerol and
R1O- (CH2-CH -CH2O)n  Coffee source of
 Glycerin fatty acids fatty acids, for
-R3 whitener glycerides
of fatty
esters theses products  Icing acids.)
Averages value of n=B
additional glycerol  Bakery
is coupled to the products
normal glycerol.

121
S. E-
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No Number
The fats are mainly
from plant origin,
but also fats
animal origin may
be used.
 Polyglycerol Combination of  Emulsifier  Chocolate  From castor
polyricinoleate polyglycerol and  Stabiliser  Drinking oils and
 Polyglycerol esters castor oil (oil of chocolate glycerol
of polycondensed the tree Ricinus  Chocolate ice esters
fatty acids of castor sp.) cream Mashbooh
oil Normal fat consists  Toppings ( check the
253 E476
 PGPR of glycerol and Where R1 and R2  Icings source of
glycerol.)
fatty acids, for  Cake mixes
these products
additional glycerol
is coupled to the
normal glycerol.
 Propylene Glycol  Combination of  Emulsifier  Whipped  From
Esters of Fatty propane diol  Aerating toppings proplylene
Acids and natural agent  Cakes glycol and
 Propane-1,2-Diol fats. Normal fat  Stabiliser  Bakery fatty acids
esters of Fally acids consists of Where R1 and R2 represents products
glycerol and one fatty acids moiety and Mashbooh
hydrogen in the case of (Check the
254 E477 fatty acids, for mono esters and tow fatty source of
these products acids moieties in the case of fatty acids)
glycerol is di-esters.
replaced by
propanediol.Th
e fats are
mainly from

122
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
plant origin,but
also fats of
animal origin
may be used.
 Propylene
glycol esters of
fatty acids are
mixtures of
propylene
glycol mono
and di esters of
saturated and
unsaturated
fatty acids
derived from
edible oils and
fats.
 Lactylated fatty Combination of  Emulsifier  Bakery  Fatty acid
acid esters lactic acid,  Stabiliser products esters of Mashbooh
 Lactylated fatty glycerol, propane glycerol, ( check the
source of
255 E478 acid esters of diol and natural fatty acids glycerol
glycerol and fats. and and fatty
propane-1,2-diol, propane-1, acid.)
2-diol
 Thermally oxidized A complex  Emulsifier  Margarine  Fatty acids
soya bean oil mixtures of esters  Stabiliser  Fat emulsions
interacted with of glycerol and for frying Mashbooh
( check the
256 E479(b) mono and di fatty acids found in  Frying fat source of
glycerides of fatty edible fat and fatty fatty acids.)
acids. acids from
thermally oxidized
123
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Toson soyabean oil Where R1,R2, and R3
produced by variously may be
interaction and normaly fatty acid
deso dourization. (e.g hydroxyl and fat
carbonyl compound of
fatty acid)hydrogen
short chain fatty acid di-
and polymer of oxidized
fatty acids.
 Dioctyl sodium Dioctye sodium  Emulsifier  Bakery produts  Products by
sulphosuccinate sulphosuccinate is  Wetting  Pharmaceutica a reaction of
 DSS the dioctyl ester of agent ls preparation octane with
 Docusat sodium sodium  Dairy products malic acid
257 E480 sulfosuccinate. C20H37NaO7S  Chewing gum anhydride, Halaal

 Soft drinks followed by a

reaction with
sodium
bisulphate.
 Sodium stearol-2 Combination of  Emulsifier  Biscuits  Stearic and
lactylate stearic acid and  Stabiliser  Bread lactic acids
 Stearic acid esters lactic acid,  Cakes Mashbooh
with lactic acid resulting in a  C21H39O4Na  Cake Icing ( check the
258 E481 bimol, ester mixtures of several  C19H35O4Na  Fillings and source of
components. The stearic
sodium salt. (major components) toppings acids.)
origin of stearic
acid can be plant
or animal fat.
 Calcium Stearoyl-2- Combination of  Emulsifier  Flour for  Stearic and Mashbooh
 C42H78O8Ca ( check the
lactylate calcium stearic  Stabiliser making bread lactic acids
259 E482  C38H70O8Ca source of
acid and lactic  Biscuits stearic
(major compounds)
acid, resulting in a acids.)
124
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
mixture of several  Instant
components. The mashed
origin of stearic potatoes
acid can be a plant  Processed egg
or animal fat. white
 Powdered
cosmetics
 Instant gravy
 Stearyl Tartrate Combination of  Distearyl  Emulsifier  Dough  From stearic
 Stearyl palmityl stearic acid and tartrate:  Stabiliser  Flour and tartaric
tartaric acid,  C40H78O6  Bakery acids
resulting in a products
Mashbooh
mixture of several  Dipalmityl ( check the
components. The tartrate: source of
260 E483 origin of stearic  C36H70O6 stearic
acids.)
acid can be plant
or animal fat.  Stearyl palmityl
tartrate:
 C38 H74O6

 Stearyl citrate Combination of  Emulsifier  Bakery  Stearic and

stearic acid and  Stabiliser products citric acid Mashbooh
(Check the
citric acid,  Sequestrant
261 E484 C24H42O8 source of
resulting in a stearic
mixture of several acid.)
components.
 Propylene glycol Synthetic product  Solvent for  Margarine  It is
prepared from flavours  Baked foods commercially Mashbooh
262 E490 C3H8O2 if from
prolylene from oil.  Anti oxidants  Poultry produced by glycerol.
 Emulsifier  Seasoning the
125
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Humectant  Flavouring hydration of
 Beverages propylene
 Frozen dairy oxide, but
products can also be
 Confectionery derived from
 Chocolates glycerol.
 Sweetened
coconuts
 Chewing gum
 Sorbiatan Mono A mixture of the  Emulsifier  Confectionery  Produced
Stearate partial esters of  Glazing  Ice cream from sorbitol
 Crill3 sorbitol and its agents  Flavoured milk and stearic
 Durtan 60 mono-and di  Stabiliser  Bakery acid, a
anhydrides with  Cake mix normal fatty Mashbooh
edible stearic acid.  Icing acid from ( check the
263 E491 C24H46O6 vegetable or source of
 Cosmetics stearic
Cream and animal acids.)
lotion origin.
 Suntan cream
 Skin cream
 Deodorant
 Sorbitan A mixture of the  Emulsifier  Compounded  Produced
Tristearate partial esters of  Stabiliser chocolate from sorbitol
 Span 65 sorbitol and its  Oil toppings and stearic Mashbooh
mono and di  Cake mix acid, a ( check the
264 E492 anhydrides with C60H14O8  Insecticides normal fatty source of
edible stearic acid. stearic
 Nail acid from acids.)
strengthening vegetable or
 Confectionery animal
origin.
126
S. E-
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No Number
 Sorbitan A mixture of the  Emulsifier  Herbal tea  Produced
Monolaurate partial esters of  Stabiliser concentrate from sorbitol
 Span 20 sorbitol and its  Anti foaming and lauric
 Sorbitan laurate mono and agent acid, a Mashbooh
(Check the
265 E493 dianhydrides with C18H34O6 normal fatty source of
edible lauric acid. acid from louric acid.)
vegetable or
animal
origin.
 Sorbitan Mono- A mixture of the  Emulsifier  Pharmaceutical  Produced
oleate partial esters of  Stabiliser  Herbal tea from sorbitol
 Span80 sorbitol and its concentrates and oleic
mono and acid, a Mashbooh
(Check the
266 E494 dianhydrides with C24H44O6 normal fatty source of
edible oleic acid. acid from oleic acid)
vegetable or
animal
origin.
 Sorbitan Mono A mixture of the  Emulsifier  Cake mixex  Produced
Palmitate partial esters of  Stabiliser  Herbal Tea from sorbitol
 Spam 40 sorbitol and its concentrates and palmitic Mashbooh
 Liposorb P mono and di acid, a (Check the
267 E495  Montane 40 anhydrides with C22H42O6 normal fatty source of
edible commercial palmatic
 Sorbitan Palmitate acid from acid.)
palmitic acid. vegetable or
animal
origin.
 Sodium Bi A soluble white  Acidity  Confectionery  Synthetic
carbonate powder used in regulator  Custard mix chemical
268 E500 NaHCO3 Halaal
 Sodium Hydrogen fire extinguishers  Anti caking  Flavour from sodium
and effervescent carbonate.
127
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
Carbonate drinks and as a agent products
 Baking Soda leaving agent in  Alkali  Ice cream mix
 Bread soda baking.  Leaving agent  Soup
 Bi carbonate of  Buffer  James
soda  acidity  Chocolates
 Acidosan regulator  Malted milk
 Trona  Rising agent powder
 Sodium acid  Mouthwash
carbonate  Soap
 Bath
 Salts
 Vaginal
douches
 Shampoo
 Laundry
 Detergent
 Paper and
glass
manufacture
 Potassium  Potassium  Acidity  Confectionary  Synthetics
Carbonate carbonate is a regulator  Coca products
 Potassium white salt that  Stabilser  Low sodium
Hydrogen is basic in  Alkali salt substitute
Carbonate solution, used  Rising agent  Soda water
 K2CO3
269 E501  Potassium Acid to make glass  Shampoo Halaal
and cleaning  KHCO3
Carbonate  Permanentwav
agent. e lotion
 Potassium  Washing
bicarbonate is powder
a crystalline  Baking powder
128
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
salt that is used  Baked
in making products
powder and as  Chocolates
an anti acid. products
 Ammonium Ammonium  Buffer  Baking Powder  Synthetics
carbonate carbonate is a  Neutraliser  Chocolate
 Hartshorn white crystalline  pH regulator  Cocoa (Produced from
 Ammonium solid, that slowly  Generates  Permanentwav ammonium
hydrogen decomposes giving carbon e lotion and sulphate and
carbonate off ammonia.  CH6N2O2 dioxide gas cream calcium
 Ammonium  CH8N2O3 during the  Fire carbonate,
270 E503 Halaal
bicarbonate  CH5No3 baking extinguishers natural
 (NH4)2Co3 process and  Cakes minerals.)
this causes  Bread
cakes and
bread to rise.
 Rising agent
 Alkali
 Magnesium Magnesium  Anticaking  Sour cream  Mineral
carbonate carbonate is a very agent  Ice cream
 Magnesite crystalline salt that  Alkali  Canned peas
occurs naturally as  pH regulator  Table salt
magnesite or as  Baby powder
271 E504 dolomite. MgCO3 Halaal
 Face powder
 Perfume
carrier
 Butter
 Biscuits
 Ferrous carbonate Ferrous carbonate  Acidity  Fortified foods  Natural
272 E505 FeCO3 Halaal
 Ferrous mono is the precipitated regulator  Pharmaceutical mineral
129
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
carbonate result of the  Mainly used preparations
 Ferro carbonate reaction of ferrous to fortify
 Iron carbonate sulphate and foods with
 Iron(ii) carbonate sodium carbonate iron.
in an aqueous
medium. This
results in a tan
brown to reddish
brown powder.
 Hydrochloric acid A strongly acidic  Acidity  Cottage  Synthetic
 Muriatic acid solution of the gas regulator cheese  (natural acid,
hydrogen chloride  Modifier  Cream chees normal acid
in water.  Aids in  Hair bleach in the
273 E507 HCl processing of  Solvent stomach Halaal
barley  Beer making produced
process from salt and
sulphuric
acid.)
 Potassium chloride Potassium chloride  Gelling agent  Reduced  Mineral
 K-Dur20 is a natural  Salt replacer sodium foods (Natural salt
 Kaochlor mineral salt  Low sodium part of sea
 K-lor composed of salt substitute salt and rock
 Klorvess chlorine and  Cosmetics salt.)
 K-Lyte potassium.  Fertiliser
274 E508 KCl Halaal
 Brewing
process
 Table salt
 Many salt free,
sodium
free,and low

130
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
sodium
products
 Calcium chloride Calcium chloride is  Firming agent  Cottage chees  Synthetic
a common salt that  Sequestrant  Jellies  (Natural salt,
is a crystalline solid  Acidity  Canned part of sea
at room regulator tomatoes and rock
temperature.  Enhances  Low sodium salt.)
275 E509 CaCl2 Halaal
firmness in salt substitute
fruits and  Cosmetics
vegetables  Eye lotion
 Binds metals  Fire
extinguisher
 Ammonium Ammonium  Acidity  Yeast food  Synthetic
chloride chloride is a regulator  Bread (Natural Salt,
 Sal ammonium natural mineral  Flavour and part of sea
 Ammonium salt that is the nutrient for salt and rock
muriate crystalline salt of yeast salt prepared
276 E510 NH4Cl Halaal
ammonia. fermented from hydro
products such chloric acid
as bread and
 Dough ammonia.)
conditioner
 Magnesium Natural salt, part  Firming agent  Infant formula  Magnesium
chloride of sea salt and rock  Buffer  Salt substitute chloride is a
 Mangnogene salt.  Colour  Non alcoholic natural mine
 Magnesium  MgCl26H2O retention beverages ral salt that
277 E511 Halaal
chloride hexa  MgCl2 agent  Canned has been
hydrate  Acidity vegetables mined out of
regulator  Sterilised ancient
vegetables seabeds.

131
S. E-
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No Number
Commerciall
y it is
produced
from sea
water after
the sodium
chloride and
the water
have been
removed.
 Stannous chloride A white crystalline  Antioxidant  Canned  Synthetic
 Tin dichloride substance  Colour asparagus chemical
 Tin proto chloride obtained by retention  Canned fruit prepared
 Stanno chloride di dissolving tin in  SnCl2.2H2O agent juice from tin ores
278 E512 Halaal
hydrate hydro chloric acid.  SnCl2  Stabiliser  Canned soft and hydro
 Reducer drinks chloric acid.
 Manufacture
of dye
 Sulphuric acid A highly corrosive  Acidity  Used to modify  Synthetic,
 Sulfuric acid made from sulfur regulator starch prepared
 Vitriol brown oil dioxide, widely  Reduces loss  Brewing from sulphur
 Hydrogen sulfate used in the of sugars in industry dioxide,
 Battery acid chemical industry. brewing  Cosmetics oxygen and
279 E513 H2So4 process. products water. Halaal
 Brewing
process
 Beer and
cheese
products
280 E514  Sodium sulphate  A solid white NaHSo4  Acidity  Chewing gum  Mineral Halaal

132
S. E-
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No Number
 Glauber’s salt bitter salt used regulator base (Prepared
 Sodium acid sulfate in  Preservative  Biscuits from salt
 Nitre cake manufacturing  For use in  Tuna fish sulphuric
 Sodium bi sulfate glass and paper Anti micro  Manufacture acid.)
 Mono sodium salt and dyes and bial washing of dye
pharmaceutical solutions  Soap
s.  Detergents
 Sodium sulfate  Glass and
is the sodium paper
salt of Sulfuric
acid.
 Potassium sulphate It is a non  Acidity  Low sodium  Mineral
 Potassium sulfate flammable white regulator salt substitute (Prepared
 Sulphate of potash crystalline salt  Brewing from
 Arconite which is soluble in industry potassium
 Potash of sulfur water.  Cosmetics salts and
 Medicines sulphuric
281 E515 K2So4  May be used acid.) Halaal
to replace
table salt
(Sodium
chloride) in
diet products.
 Fertiliser
 Calcium sulphate Calcium sulphate is  Firming agent  Flour products  Mineral
 Gypsum a common  Sequestrant  Baking powder (Prepared
 Plaster of Paris laboratory and  Stabiliser  Cereals flours from calcium
282 E516 CaSo4 Halaal
 Calcium sulfate industrial  Nutrient for  Canned salts and
chemical. yeast in tomatoes sulphuric
bread  Gorgonzola acid.)

133
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No Number
 Dough cheese
conditioner  Tooth pastes
 Mental and powder
binding agent  Brewing
industry
 Insecticides
 Ammonium It is an organic salt  Flour  Bakery  Synthetic
sulphate with a number of treatment products chemical
 Sulphuric acid di commercial uses.  Stabilser  Dough making (Preapared
ammonium salt  Carrier for  Permanat from
 Mascagnite other wave lotion ammonium
 Ammonium sulfate additives  Tanning salts and
 Sulfuric acid di (Carriers are industry sulphuric
ammonium salt substances  Fertiliser acid.)
 Dolamin that can be  Confectionery
used to hold
283 E517 (NHH)2So4 Halaal
other
additives.)
 Bread
enhancer
 Buffer
 Colour
fixative
 Neutralising
agent

 Magnesium Magnesium is a  Nutritional  Beer  Mineral

sulphate chemical supplement  Food (Prepared
284 E518 MgSO4 Halaal
 Epson compound  Enhances supplements from
 Epsomite containing firmness in  Canned magnesium

134
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Magnesium sulfate Magnesium sulfur canned vegetables salts and
 Tomix OT and oxygen. vegetable sulphuric
 Caswell No 534 acid.)

 Copper (II)  It is a mineral  Anti microbial  Insecticides  Mineral

Sulphate salt. preservative  Germicides hydrocyanite
 Copper sulphate  A blue  Colour  Hair dyes or
 Copper sulfate crystalline fixative  Processing of chaleanthite
 Blue vitriol hydrous leather and
 Cupric sulfate solution of textiles
 Blue stone copper sulfate,
One of the
most
important  CuSO4
285 E519 Halaal
industrial  CuSO4.5H2O
copper
sulfates, used
in insecticides,
germicides,
and hair dyes
and in the
processing of
leather and
textiles.
 Aluminum A white crystalline  Modifier  Sweet and dill  Mineral
 Alum compound used Deodorant pickles alunogenite
 Cake alum chiefly in  Anti bacterial  Pickles relish (Natural
286 E520  Plant alum preparing, water Al2(SO4)3 agent  Modifier for mineral from Halaal

 Aluminum sulfate purification  Firming agent starch which the

sanitation, and  Anti per commercial
tanning. product is
135
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
spirant purified.)
 Deodorant
 Skin fresheners
 Packaging
material
 Proteins
 Aluminum sodium It is a form of alum  Buffer  Cereal  Synthetic
sulphate used in the acidity  Firming agent  Flour chemical
 Sodium alum regulators of food  Acidity  Backed flour (Prepared
 Soda alum as well as in the regulator  Cheese from natural
 Sodium aluminum manufacture of  Confectionery aluminum
sulfate baking powder. It  Egg white sulphate.)
is also a common  Glazed fruits
287 E521 NaAl(SO4)2.12H2O Halaal
mordant for the
preparation of
hemotoxylin
solutions for
staining cell
nuclear in
histopathology.
 Aluminum It is the Potassium  KAl(So4)2  Acidity  Egg white  Synthetic
potassium sulphate double sulfate of  AlKO8S2 regulator chemical
 Potassium alum aluminum.  Firming agent (Prepared
 Alum Flour  Raising agent from natural
288 E522 Halaal
 Burnt Alum aluminum
 Alum Meal sulphate.)
 Potassium Alum
 Tawas
 Aluminum It is a white AlNH4(SO4)2.12H2O  Stabilser  Baking powder  Synthetic
289 E523 Halaal
Ammonium crystalline double  Buffer  Milling cereals chemical
136
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
sulphate sulfate usually  Acid source in industries (Prepared
 Burnt Ammonium encountered as baking  Purification of from natural
Alum the powder for drinking water aluminum
 Exsiccated dodecahydrate. bakery  Fire proofing sulfate.)
ammonium alum products  Vegetable glue
backed at  Egg white
high  Glazed fruits
temperature.
 Firming agent
 Neutralising
agent
 Colour
fixative
 Sodium Hydroxide A strongly alkaline NaOH  Emulsifier  Modifier for  Synthetic
 Caustic soda white deliquescent  Oxidizing starch (Prepared
 Ascarite compound used in agent  Glazing of from natural
 Plung many industrial  Solvent pretzels salt.)
 White caustic processes e.g. the  Alkali  Shampoo
manufacture of  Shaving cream
soap and paper.  Liquid drain
cleaner
290 E524  Bakery Halaal
products
 Cocoa
products
 Coffee
creames
 Black Olives
 Brewing
process
137
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Production of
edible oils
 Potassium A strongly alkaline KOH  Alkali  Extracting  Synthetic
Hydroxide white deliquescent  Emulsifier colour from (Prepared
 Caustic potash compound used in  Oxidizing Anatto seed from the
 Potassium hydrate many industrial agent  Cacao natural salt
process, e.g. Soap products potassium
manufacture.  Hand lotion chloride.)
 Shaving cream
291 E2525 Halaal
 Cuticle
removers
 Bakery
products
 Black olives
and the colour
annatto
 Calcium Hydroxide A soluble white Ca(OH)2  Acidity  Canned Pease  Synthetic
 Slaked lime crystalline solid, regulator  Fruits products (Prepared
 Carboxide commonly  Firming agent  Infant formula from the
 Calbit produced in the  Buffer  Beer natural salt
form of slaked  Neutralizing  Depilatories of calcium
lime. agent  Animal feeds oxide.)
 Plaster
292 E526 Halaal
 Pesticides
 Brewing
process
 Cheese
 Cocoa
products
 Wine
138
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Nutmeg
 Sweet frozen
products
 Dried fish
 Ammonium A water solution of  NH4OH  Acidity  Cocoa  Synthetic
Hydroxide ammonia.  H5NO regulator products (Prepared
 Ammonia water  Neutraliser  Chocolate from
 Strong ammonia  Solvent for  Metallic hair ammonia
solution food dye and water)
 Aqueous ammonia colouring  Barrier cream
293 E527  Used for the  Stain remover Halaal
production of  Animal feed
caramel  Detergent
 Egg products
 Cocoa
products
 Colour
 Magnesium A white crystalline Mg(OH)2  Acidity  Manufacture  Mineral
Hydroxide powder used regulator of some (Prepared
 Periclase chiefly in  Alkali caramels from natural
medicines.  Colour  Canned peas mineral)
adjunct  Cheese
manufacture
294 E528 Halaal
 Dentifrices
cream
 Processing of
many foods
 Canned
vegetables

139
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Calcium Oxide A White caustic CaO  Emulsifier  Confectionery  Synthetic
 Quicklime alkaline solid,  Texturiser  Custard mix from lime
 Lime commonly  pH regulator  Flour soap stone
 Burnt lime produced in the  Alkali  Malted milk (Prepared
 Calx form of Quicklime.  Daugh powder from chalk.)
conditioner  Canned peas
 Yeast foods  Cosmetics
 Used in the  Home and
manufacture garden
295 E529 of sugar to pesticides Halaal
remove  Insecticides
impurities.  Plaster
 In the
processing of
various foods
 Cocoa
products
 Bakery
products
 Magnesium Oxide A white solid MgO  Anti caking  Frozen dairy  Mineral
 Periclase mineral that agent products
 Native magnesium occurs naturally as  Firming agent  Canned peas
periclase a source  Foods
296 E530 Halaal
of magnesium. containing
cocoa powder
 Bakery
products
 Sodium Ferro It is Na4Fe(CN)6.10H2O  Anti caking  Salts and  Synthetic
297 E535 cyanide semitransparent agent condiments  ( Prepared Halaal
 Sodium hexa crystals, soluble in  Metal binder  Processing from
140
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
cyanoferrate II water insoluble in wine hydrogen
alcohol used in  Table salts Ferro
photography, dyes, substitutes cyanide and
tanning, and blue sodium
print papers. Also hydroxide)
known as yellow
prussiate of soda.
 Potassium Ferro A cyanide K4Fe(CN)6.3H2O  Anti caking  Salts  Synthetics
cyanide compound that is agents  Cosmetics (Prepared
 Potassium hexa prepared by the  Colouring from
cyano ferrate II reaction of hydrogen
298 E536 Halaal
potassium cyanide ferro cyanide
with ferrous salts, and
commercially used potassium
by gardeners. hydroxide)
 Ferrohexa cyano It is prepared by  Anti-caking  Liquorice  Prepared
manganate adding hydrogen agent powder from
mangano cyanide  Acidity (salmiak) hydrogen
299 E537 Halaal
and iron hydro regulator mangano
oxide together. cyanide and
iron hydride.
 Calcium Ferro Yellow crystals Ca2Fe(CN)6.12H2O  Anti caking  Table salt  Synthetic
cyanide soluble in water agent  Low sodium chemical
 Calcium hexa  Low sodium salt (Prepared
cyano ferrate salt from
300 E538 Halaal
hydrogen
ferro cyanide
and calcium
hydroxide)
301 E539  Sodium Synthetic Na2S2O3  Anti oxidant  Potato  Synthetic Halaal1

141
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
thiosulphate compound  Anti products compound
 Sodium hyposulfite browning (Sodium thio
 Sodium oxide agent sulfate is a
sulfide  Sequestrant chemical
 Sodothiol compound
 Thio sulfuric acid, that is
Di sodium salt commercially
 Chlorine control produced
 Chlorine cure from liquid
 Natri thiosulfate waste
products of
sodium
sulphide.
 It can also be
prepared by
heating an
aqueous of
sodium
sulphite with
sulfur.)
 Di calcium di Salt of calcium Ca2O7P2  Buffer  Upcake mixes  Mineral
phosphate with phosphate  Acidity  Pie tops  synthetic
 Di calcium regulator  Instant pastas
pyrophosphate  Sequestrant and sauces
 Alpha calcium  Emulsifier  Muesli bars
302 E540 Halaal
pyrophosphate  Stabilser  Ice-cream
 Calcium di  Instant soups
phosphate
 Calcium phosphate
 Di phosphoric acid,

142
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
calcium salt(1:2)
 Pyro phosphoric
acid, calcium
salt(1:2)
 Sodium Aluminum It is a chemical  NaAl3H14(Po4)8  Emulsifier  Self raising  Synthetic
phosphate used in processing. .4H2O  Acidity flour From
 Sodium Aluminum regulator  Various cheese phosphoric
phosphate acidic  Na2Al2H15(PO4)8  Raising agent  Bakery acid
303 E541 and basic products  Aluminum Halaal
 SAP  Processed and sodium
cheese hydroxide
 Cakes

 Edible Bone A heterogeneous  Anti caking  Dry products  Animal

phosphate residual mixture of agent  Cane sugar bones
calcium  Emulsifier  Cosmetics
phosphate,  Source of  Tooth paste
obtained by the phosphorous
grinding of bones in food
304 E542 which have been supplements Mashbooh
treated with hot  Moistures
water and steam, retaining
and pressure may agent
contain un  Sequestrant
extracted fat and
proteins.
 Calcium sodium Salt of calcium and (NaPO3)n-CaO  Emulsifier  Processed  Synthetic
polyphosphate sodium with (Where ‘n’ is typically 5)  Stabilser cheese from
305 E543 Halaal
 Glassy phosphate.  Sequestrant  Frozen bakery phosphoric
 Leaving agent products acid.

143
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Nutrient (Produced
from sodium
phosphate
and calcium
phosphate
from non-
animal
origin.)
 Calcium  Salt of calcium Hn+2PnOn+1  Stabiliser  Processed  Synthetic
polyphosphate with  Emulsifier cheese from poly
phosphate.  Sequestrant phosphoric
 A salt or ester  Moisture acid (
of poly retaining produced by
phosphoric agent heating
306 E544
acid.  Texurizer calcium
Halaal
 A phosphate.)
hetrogeneous
mixture of
calcium salts of
poly
phosphoric
acids.
 Ammonium  Hetrogeneous Hn+2PnO3n+1  Emulsifier  Processed  From
Polyphosphate mixture of  Stabiliser cheese phosphoric
 Poly phosphoric ammonium  Used as  Frozen poultry acid
acid, ammonium salts of linear nutrient for (produced by
307 E545 Halaal
salt condensed yeast and heating
poly increase ammonium
phosphoric water binding hydrogen
acids. properties phosphate)

144
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 It is an organic  Sequestrant
salt of poly
phosphoric
acid and
ammonia.
 Magnesium pyro Mg2O2O7  Emulsifier  Processed  Produced by
phosphate  Stabiliser cheese heating
308 E546 Halaal
 Diphospharic acid magnesium
magnesium salt phosphate
 Sodium Silicate It is a viscous glass Na2SiO3  Anti caking  Canned  Synthetic
 Water glass consisting of agent peaches chemical
 Soluble glass sodium silicates in  Preservative  Preserved egg
 Liquid glass solution as a for egg  Vanilla powder (Produced by
protective coating  Improver of heating
309 E550 Halaal
and to preserve mechanical siliciumdioxi
eggs. peeling of de (quartz,
peaches sand) and
 Carrier for sodiumcarbo
aromas nate.)
 Silicon Dioxide It is a crystalline SiO2  Anti caking  Dried egg  Sand
 Silica compound agent products  Rock
 Silicic anhydride commonly found  Anti foaming  Beverage
 Flogard in sand and quartz agent whitener
 Sipernat 22S ( used to produce  Remover of  Salt substitutes
310 E551  Pirosil glass, cement, protein and  Beer Halaal

 Aerosil 200 ceramic, and other (yeast in beer production

products.) and wine  Animal feed
production  Paper and
 Thickener paper board

145
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Calcium Silicate It is one of group Ca2SiO4  Anti caking  Baking powder  Mineral
 Wall astonite of compound agent  Rice (produced
 Cal-sil obtained by  Glazing agent  Chewing gum from chalk
 Calsil reacting calcium  Table salt and special
 Calcium oxide and silica in  Vanilla powder sand)
311 E552 various ratios. Halaal
orthosilicate  Face powder
 Grammite  Lime glass
 Micro-cell  Cement
 Silicic acid calcium  Sweets
salt
 Magnesium silicate A silicate salt of MgSiO3  Anti caking  Vanilla powder  Synthetic
 Magnesium tri magnesium the agent  Talcum (Produced
silicate most common  Filling agent powder from
hydrated forms  Shampoo magnesium
found in nature  Anti acid sulphate and
are asbestos and  Table salt sodium
312 E553(a) talc.  Sweets silicate or Halaal

 Cosmetics directly from

minerals
such as
talcum
sepiolite, and
steatite.)
 Talc A naturally  Mg3Si4O10(OH)2  Anti caking  Chocolate  Mineral
 French chalk occurring mineral.  H2Mg3(SiO3)4 agent  Chewing gum
 Magnesium Helps to prevent  Filling agent base
313 E553(b) hydrogen meta powders forming  Confectionery Halaal
silicate clumps and being  Polished rice
difficult to pour.  Eye make up
 Bath powder
146
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Baby powder
 Animal feed
 Vitamin
supplements
 Aluminum sodium A naturally AlNaO6Si2  Anti caking  Beverage  Mineral and
silicate occurring mineral. agent whitener synthetic
 Sodium Alumina Helps to prevent  Mineral salt  Baking powder
silco aluminate powders forming  Dry soup mix
 Silicic acid clumps and being  Barrier cream
 Aluminum sodium difficult to pour.  Depilatories
314 E554 salt  Table salt Halaal
 King sugar
 Dried milk
substitutes
 Egg mixes
 Sugar products
 Flour
 Potassium It is a common KAl2[AlSi3O10](OH)2  Anti caking  Cheese  Mineral
Aluminum Silicate rock forming agent  Cheese (Produced
 Mica mineral and is products from several
 Muscovite found in igneous,  Table salt natural
315 E555 metamorphic and
Halaal
Substitutes mineral)
detriol  Powdered
sedimentary rocks. food
 Slice cheese
 Aluminum calcium Aluminum calcium Al Cao4Si  Anti caking  Garlic salt  Mineral
Silicate silicate is used in agent  Table salt ( Produced
316 E556  Calcium Aluminum processing acids,  Vanilla powder from several Halaal
Silicate anti caking agent  Chewing gum natural
 Calcium Silico minerals)
147
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
aluminate
 Sodium Calcium
Silco aluminate
 Zinc silicate Zn2SiO4  Anti caking  Dry products  Produced
 Silicic acid, zinc salt agent from the
mineral
willemite
 Also
317 E557 Halaal
produced
from silicium
oxide
(quartz) and
zinc oxide.
 Betonite A natural type of  (OH)2Al2Si4O10  Thickener  Colouring in  Clay deposite
 Betonitum clay from volcanic  Al2O3.4SiO2.H2O  Anti caking wine
 Soap clay origin. agent  Sugar brewing
 Clarifier and
 Emulsifier purification
 Setting wine
sediments
318 E558 Halaal
 Cosmetics
 Facial masks
 Animal and
poultry feeds
 Detergents
 Fruits juices
 Aromas
 Kaolin A fine soft white Al2O7Si1  Anti caking  Beer  Mineral ( A
319 E559  Kaolin heavy or clay, used for agent production fine usually Halaal
light making porcelain  Clarifier  Baby powder white clay
148
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Aluminum silicate and china as a filler  Carrier for  Bath powder formed by
 Clay 347 in proper and aromas  Face the
textiles and in  Powder weathering
medicinal  Instant Coffee of aluminous
absorbents.  Milk powder minerals)
 Aromas
 Cosmetics
 Pharmaceuticals
 Stearic acid A Solid saturated C18H36O2  Emulsifier  Essences  From animal
 Octa decanoic acid fatty acid obtained  Binder  Soft drinks or vegetable
 Cetyl acetic acid from animal or  Anti caking  Artificial oil
 Glycom DP vegetable fats. agent sweetness  Synthetically
 Plasticiser  Fruit flavoured from
drinks cottonseed
 Bar soap or other
 Lip sticks vegetable
 Bubble bath oils
 Lubricants
 Detergents
320 E570 Mashbooh
 Chewing gum
 Flavour
 Butter aroma
 Bakery
products
 Cosmetics
 Pharmaceuticals
 Soup mixes
 Cake mixes
 Wide range of
powdered and
149
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
dried foods
 Ammonium Ammonium C18H39O2NO2  Anti caking  Sugar  Ammonium
stearate stearate is the  Anti foaming  Bakery salt of acid Mashbooh
ammonium salt of (Check the
agent in products
321 E571 source of
stearic acid, a sugar  Cosmetics stearic
natural saturated production (mainly) acid)
fatty acid.
 Magnesium Magnesium salt of Mg(C18H35O2)2  Anti caking  Confectionery  Synthetically Mashbooh
stearate stearic acid. agent  Cosmetics from stearic (Check the
322 E572 source of
 Octa decanoic acid  Emulsifier acid stearic
magnesium salt acid.)

 Aluminium Aluminum salt of  Al(C18H35O2)3  Anti caking  Chewing gum  Aluminum

stearate stearic acid  C54H105AlO6 agent  Instant coffee salt of stearic
 Octadecanoic acid  Plasticiser  Bakery goods acid.
Aluminum salt  Emulsifier Mashbooh
 Monoaluminum (Check the
323 E573 source of
stearate stearic
 Aluminum acid.)
distearate
 Aluminum try
stearate
 Gluconic acid A Crystalline acid C6H12O7  Anti caking  Fried Foods  Prepared
 D-gluonic acid obtained from agent  Alcoholic and from glucose
 Dextronic acid glucose by  Sequestrant non alcoholic or corn
 Maltonic acid oxidation used in  pH regulators drinks  Produced by
324 E574 Halaal
 Glyconic acid cleaning metals.  Fruit juices fungi from
 Glycogenic acid  Jelly powder sugar
 Penta hydroxyl  Metal cleaners
caproic acid  Cosmetics

150
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 D-Glucono-1,5-la A fine white acidic C6H10O6  Acidity  Cottage  Synthetic
 Glucono Delta- powder. regulator cheese from glucose
lactone  Raising agent  Meat
 Glucano Lactone  Sequestrant processing  Produced by
 Detta-  Curing agent  Jelly powder bacteria
325 E575 gluconolactone  Pickling agent  Canned from sugar Halaal

 GDL  Leavening vegetables  Produced by

agent  Cleaning the oxidation
agents of a glucose
 Brewing beer by micro
organisms.
 Sodium Gluconate  Sodium salt of C6H11NaO7  Acidity  Metal cleaner  Synthetic
 Gluconic acid gluconic acid, regulator  Paints stripper from glucose
sodium salt E574.  Sequestrant  Metal plating
 A water  Yeast food  Rust remover
soluble, yellow  Dried foods
to white,  Alcoholic and
crystalline non alcoholic
powder, drinks
326 E576 Halaal
produced by
fermentation,
used in food
and
pharmaceutical
industries, and
as a metal
cleaner.
 Potassium Potassium salt of C6H11KO7  Sequestrant  Soda water  Synthetic
327 E577 gluconate gluconic acid,  Nutrient for  Dried foods from glucose Halaal
 Gluconic acid E574. yeast  Alcoholic and

151
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
potassium salt  Acidity non alcoholic
 Potasoral regulator drinks
 Potalium  Pudding
 Potassium D- powders
gluconate  Custards
 Calcium Gluconate Calcium salt of C12H22CaO14.H2O  Buffer  Preserves  Synthetic
 Gluconic acid gluconic acid,  Sequestrant  Infant formula from glucose
calcium salt E574.  pH regulator  Anti caking of
 Calicol  Anti caking coffee powder
 Calcium di-D- agent  Cosmetics
Gluconate  Firming agent  Animal feed
monohydrate  Nutrient  Dried foods
supplement  Alcoholic and
328 E578 Halaal
non-alcoholic
drinks
 Pudding
powders
 Custards
 Canned
vegetables
 Bakery product
 Ferrous Gluconate Iron salt of C12H22FeO14.2H2O  Colour  Infant formula  Synthetic
 Ferogon Gluconic acid, retention  Dietry food chemical
 Ferlucon E574. agent  Preserved lipe
 Ferronicum  Flavouring olives
329 E579  Gluco Ferrum  Stabiliser Halaal

 Iromon colour and

 Irox iron
 Nionate supplements
 Nutrient
152
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
supplement
 Ferrous Lactate Iron salt of lactic C6H10FeO6  Colour  Dietry  Lactic acid
 Iron (II) lactate acid, E270. fixative supplement
 Iron dilactate  Stabiliser  Olives
330 E585 Halaal
 Iron (2+)lactate  Nutrient  Infant formula
 Iron (II)2-
hydroxypropanoat
 4-Hexyl resorinion It is a chemical C12H18O2  Antioxidant  Synthetic
 ST 37 compound with an  Colour Chemical
 Ascaryl anesthetic, retention
 Caprokol antiseptic and agent
 Crystoids anthelmintic
 Gelovermin properties.
 Sucrets
 Worm-again (A study published
in chemical
reseeach in
toxicology in
331 E586 Halaal
March 2009 shows
that 4-hexyl
resorcinol used as
a food additives (E-
586) exhibits some
estrogenic activity,
I.e resembles
action of the
female sex
hormone
estrogen.)

153
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 L-Glutamic acid Natural amino acid C5H9NO4  Flavour  Adding meat  Micro
 Amino glutaric acid (building block of enhancer flavoured to biological
 2-amino protein),  Salt foods fermentation
pentanedioic acid Comercially substitute  Improving the or acid
 1-amino propane- prepared from tast of beer hydrolysis of
1,3-dicarboxlic acid molasses by (together with vegetable
332 E620 bacterial hydrochloric proteins. Halaal
fermentation. Also acid)
prepared from  Cosmetics
vegetables protein,  Permanent
such as gluten, or wave lotion
protein.  Treatment of
epilepsy
 Mono sodium Sodium salt from C5H8NNaO4.H2O  Flavour  Packet soup  Fermentatio
Glutamate glutamic acid enhancer  Quick soup n using
 MSG (E620) a natural  Flavoured molasses
 Sodium hydrogen amino acid noodles from cane or
L-glutamate (building block of  Textured beet or
 Aji-nomoto protein.) protein wheat
 Sodium glutamate Commercially  Malt extract protein.
monohydrate prepared from  TVP
333 E621  Accent molasses by  Soy Sauce Halaal
bacterial  Gelatine
fermentation, Also  Flavoured
prepared from (Chicken,
vegetable protein, beef,)
such as gluten, or
 Hidden
soy protein.
sources of
MSG including
soap
154
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cosmetics
 Shampoo
 Hair
conditioner
 Most live
virsus vaccine
 Cured and
processed
meat
 Mono Potassium Potassiumsalt from C5H8KNO4.H2O  Flavour  Low sodium  Synthetic
Glutamate glutamic acid enhancer salt substitute from
 Potassium (E620) a natural  Salt glutamic
hydrogen L- amino acid. substitute acid.
Glutamate  Prepared
334 E622 Halaal
 Potassium from
glutaminate vegetable
 MPG protein such
as gluten, or
soy protein.
 Calcium di Calcium salt from C10H16CaN2O8  Flavour  Low sodium  Synthetic
hydrogen di-L- glutamic acid enhancer salt substitute from
glulamate (E620) a natural  Salt  Meat soups glutamic
 Calcium glutamate amino acid substitute acid.
(building block of  Commercially
335 E623 protein). prepared Halaal
from
molasses by
bacterial
fermentation
 Also

155
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
prepared
from
vegetable
protein such
as gluten, or
soy protein.
 Mono ammonium Ammonium salt C5H12N2O4.H2O  Flavour  Low sodium  Synthetic
glutamate from glutamic acid enhancer salt substitute chemical
 Ammonium (E620) a natural  Salt  (Commerciall
glutamate amino acid substitute y prepared
 Mono ammonium (Building block of from
L-glutamate mono protein). molasses by
hydrate bacterial
fermentation
336 E624 Halaal
.
 Also
prepared
from
vegetable
protein, Such
as gluten, or
soy protein.
 Magnesium Di Magnesium salt C10h16 MgN2O8  Flavour  Low sodium  Synthetic
glutamate from glutamic acid enhancer salt substitute chemical
 Magnesium (E620), A natural (commerciall
glutamate amino acid y prepared
337 E625 (building block of from Halaal
protein). molasses by
bacterial
from
vegetable
156
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
protein such
as gulatein,
or soy
protein.
 Guanylic acid Guanylic acid is a C10H14N5O8P  Flavour  Canned foods  Yeast or
 5-guanylic acid natural which is a enhancer  Sauces sardines or
 GMP part of RNA one of  Soups micro
 Guanosine-5-mono the genetic carrier  Snacks synthesized.
338 E626 phosphoric acid molecules in the  Seasonings  Commercially Halaal
cell. It is thus part prepared
of all cells in all from yeast
living organisms. extract or
sardines.
 Sodium Guanylate Sodium salt of C10H12N5Na2O8P  Flavour  Dried gravy  Synthetic
 Di Sodium guanylic acid enhancer granules  Guanylic acid
Guanylate (E626) a natural  Cured and
 Guanosine 5- acid, which is part prepared
disodium of RNA one of the meats
phosphate genetic carrier  Meat soup
339 E627 Halaal
 Sodium 5- molecules in the
guanylate cell.
 GMP
 Di sodium
guanosine 5-mono
phosphate
 Di potassium Potassium salt of C10H12K2N5O8P  Flavour  Canned  Guanylic acid
Guanylate guanylic acid(E626) enhancer vegetables
340 E628  Potassium a natural acid,  Low salt Halaal
guanylate which is part of sodium
 Potassium 5- RNA one of products

157
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
gunylate genetic carrier
molecules in the
cell.
 Calcium Guanulate Calcium salt of C10H12CaN5O8P  Flavour  Low salt  Guanylic acid
 Calcium 5- guanylic acid enhancer sodium
guanylate (E626) a natural products
 Calcium guaosine- acid, which is part
341 E629 Halaal
5-mono phosphate of RNA, one of the
genetic carrier
molecules in the
cell.
 Inosinic acid A natural acid, that C10H13N4O8P  Flavour  Dried gravy  Meat
 5-Inosinic acid present in animal enhancer granules  sardine
 Muscle inosinic commercially  Cured  Muscle
acid prepared from prepared adenylic acid
 T-inosinic acid meat or fish meats  Microbial
 IMP (Sardines.) May  Meat Soup fermentation
also be produced
342 E630 by bacterial Mashbooh
formentation of
Sugars.
Component of
muscle that can be
obtained from
meat extract and
dried sardines.
 Sodium5-Inosinate Sodium salt of C10H11N4Na2O8P  Flavour  Canned Inosinic acid
 Inosine5-di sodium inosinic acid(E630) enhancer vegetable from
343 E631 Mashbooh
phosphate a natural acid.  Meat extract
 Disodium salt of  Dried

158
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
inosinic acid sardines
 Di sodium inosinic-  Micro
5- mono phosphate biological
 Di sodium fermentation
inosinate
 Di potassium Potassium salt of C10H11K2N4O8P  Flavour  Low sodium Inosinic acid
inosinate inosinic acid(E630) enhancer salt products from
 Potassium a natural acid.  Dried gravy  Meat extract
inosinate granules  dried
344 E632  Potassium 5-  Cured and sardines Mashbooh
innosinate prepared  micro
 Di potassium meats biological
inosine-5- mono  Meat soup fermentation
phosphate
 Calcium Inosinate Calcium salt of C10H11CaN4O8P  Flavour  Low sodium Inosinic acid
 Calcium5-inosinate inosinic acid enhancer salt products from
(E630), a natural  Dried gravy  Meat extract
acid. granules  dried
345 E633 Mashbooh
 Cured and sardines
prepared  micro
meats biological
 Meat soup fermentation
 Calcium 5- Mixture of calcium  C10H11CaN4O8P  Flavour  Flavoured crisp  Mixture of
Mashbooh
Nucleotides guanylate (E629)  C10H12CaN5O8P enhancer  Instant calcium (Check the
and calcium noodles guanylate source of
346 E634 inosinate (E633).  Manufacture (E629) and calcium
inosionate.
pies calcium )
inosinate
(E633).
347 E635  Sodium 5-Ribon Mixture of di  C10H11N4Na2O8P  Flavour  Flavoured crips  Mixture of di Mashbooh
(Check the
159
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
nucleotide sodium guanylate  C10H12N5Na2O8P enhancer  Instant sodium source of di
sodium
 Di sodium 5-ribo (E627) and di noodles guanylate inosinate.)
nucleotides sodium  Manufactured (E627) and di
inosinate(E631). pies sodium
 Low inosinate(E6
sodium/salts 31).
products
 Reconstituted
dried potato
products
 Snack foods
 Crackers
 Sauces
 Fast foods
 Maltol A crystalline C6H6O3  Flavour  Chocolate  Synthetic
 3-Hydroxy 2- substance with a enhancer  Coffee chemical
methyle(1,4-pyran) fragrant caramel  Flavouring  Vanilla  A natural
 3-hydroxy 2- like odour. agent  Nut compound
methyle-4H-pyran-  Map commercially
4-one  Confectionery extracted
348 E636  Larixinic acid  Bakery from the Halaal
 2-Methyle products bark of larch
pyromeconic acid trees or
 Palatone rosted malt.
 Veltol  Also by
 Talmon heating of
lactose and
maltose
 Ethyle maltol Ethyle maltol is an C7H8O3  Flavoured  Confectionery  Synthetic
349 E637 Halaal
 3-Hydroxy-2- organic compound enhancer  Bakery from maltol

160
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
ethyle-4-pyrone that is common products
 2-Ethyle flavourant in some
pyroxmatic acid confectioneries.
 3-Ethyle-2-
hydroxy-4H-pyran-
4-one
 2-Ethyle-3-ol-4h-
pyron-4-one
 Glycine and its Naturally occurring C2H5O2N  Flavour  Used to mask  Gelatine and
sodium salt amino acid a enhancer after taste of silk fibroin
 Glycine building block of saccharin Mashbooh
(Check the
350 E640  Sodium glycinate protein. Mainly  Dietary source of
 Glycocoll produced from supplement gelatin.)
 Amino ethanoic gelatin partly  Cosmetics
acid synthetic.  Antacid
 Zinc Acetate Zinc salt of acetate  C4H6O4Zn.2H2O  Flavoure  Chewing gum  Synthetic
 Acetate acid, zinc acid.  Zn(O2CCH3)2 enhancer  Dietary chemical
salt  Zn(C2H3O2)2.2H2O  Also acts as a supplements
 Acetate acid, breath  Animal feed
351 E650 Halaal
zinc(II) salt freshener
 Di carbo
methoxyzinc
 Zinc di acetate
 Spiramycins  Spiramycins C43H74N2O14  Antibiotic  Dairy  Produced by
 5337R.P are a class of against fungi  Meat the mould
 Anti bioctic 799 antibiotics. and moulds  Egg products Streptomyce
352 E710  Espiramicin  Spiramycins  Anti microbial  It is widely s Halaal
 Feromacidin belong to the used as a ambofaciens
 1L5902 macrolide class veterinary
 Provamycin of antibiotics. broad
161
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Rovamycin spectrum
 Sequamycin antibiotic.
 Spiramycinum
 Leucomycin
 Tylosin  Tylosin is an C46H77NO17  Antibiotic  Dairy  Produced by
 Tylocine antibiotic, against fungi  Meat the mould
 Tylosinum  Tylosin belongs and moulds  Egg products Streptomyce
 Tylan to the  Anti microbial  It is widely s fradiae.
353 E713 macrolide class used as a Halaal
of antibioties. veterinary
broad
spectrum
antibiotic.
 Dimethyle It is polymer (C2H6OSi)n  Anti foaming  Chewing gum  Synthetic
polysiloxane composed of agent  Soft drinks polymer
 Simethicone alternating silicone  Anti caking  Jam
 Dimethicone and oxygen atoms agent  Instant coffee
 Poly (dimethyl and having two  Used as a  Cordials
siloxane) methyl groups protective  Ointment base
 Dimethyl silicone attached. layer on fats  Topical drugs
354 E900 Halaal
 PDMC It can, depending and oils  Skin
on molecules against protectant
weight, have oxygen.  Soups
properties ranging  Brewing
from oils to process
plastics.  Industrial oils
 Juices
 Beeswax Natural polymer C15H31CO2C30H61  Glazing and  Confectionery  Bee
355 E901  Beeswax white or produced by bees. polishing  Soft drinks honeycomb Halaal
yellow The white wax is agent  Chewing gum (purified
162
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Beecappins bleached by  Mascara from honey-
sunlight or  Eye make-up bee hives)
hydrogen per  Baby cream
oxide.  Lipstick
 Cosmetics
 Honey flavoure
 Candelilla Wax  A hard brown  Glazing agent  Coating for  From
 Euphorbia cerifera wax that  Emollient foods candelilla
Wax occurs as a  Texturiser for  Chewing gum plants
coating on chewing gum  Lipsticks
candelilla base  Writing inks
shrubs.  Surface  Cosmetics
 A natural finishing  Chocolates
polymer agent  Nuts
356 E902 produced from  Carrier for  Coffee Halaal
the Mexican food
trees additives
Eupharbia anti  Colouring
syphilitica, E agent
.cerifera and
pedilanthus
paronis.

 Carnuaba Wax  Natural  Glazing agent  Confectionery  From Leaves

polymer from  Texturiser  Waxes fruits of Brazillian
the canauba  Bulking agent  Fruits juices wax palm
357 E903 palm(copernica  Acidity  Sauces Halaal
cerifera) and regulator  Cosmetics
related species  Carrier  Lipsticks
from Brazil.  Mascara
163
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Hard yellowish  Varnishes
to brownish  Chocolates
wax from  Coffee
leaves of the  Bakery
carnauba palm products
used especially
in flour waxes
and polishes.
 Shellac A purified lac in  Glazing agent  Tablets Sealec  Resin of lac
 Candy Glaze the form of thin  Coating  Varnish or insect
 Confectioner’s yellow or orange glazing (obtained
glaze flackes, often  Sweets from a resin
 Gum lac bleached white  Waxed fruits produced by
 Lacca and widely used in  Cosmetics ‘Lac’ insects
 Lac resin varnishes,  Hair lacquer and scale
358 E904 paints,inks insects.) Halaal
 Schellack  Tablets
 UNII-46N107B71O sealants, and  Mascara
 UNII-MB5IUD6JUA formerly in  Jewellery
photograph  Confectioneries
records.  Fruits
 Edible cake
decorations
 Mineral  Glazing agent  Cake  Petroleum
Hydrocarbons  Coating Decorations distillate
 Lubricant  Table coatings (synthetic
 Solvent  Laminating mixture of
359 E905 Halaal
 Anti foaming paper and foils hydrocarbon
agent  Pharmaceuticals s.)
and cosmetics
preparation
164
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Mineral oil  A distillation  Release agent  Capsules  From
 Liquid paraffin product of  Glazing agent  Tablets petroleum
 Liquid petrolatom petroleum esp,  Coating  Dehydrated
 Paraffin oil one used as a  Lubricant fruits and
 Nujol lubricant,  Solvent vegetables
 Food grade mineral moisturizer or  Anti foaming  Bakery
oil laxative. products
 White mineral oil  A mixture of  Medicine
highly refined  Cosmetics
paraffinic and  Shoe polish
naphthenic  Lotion
liquid
hydrocarbons
with boiling
point above
360 E905(a) 2000 C obtained Halaal
from mineral
crude oils
through various
refining steps
(e.g. distillation,
extraction and
crystallization)
and subsequent
purification by
acid and low
catalytic hydro
treatment may
contain
antioxidant
approved for
165
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
food use. The oil
is divided in to
three classes
having different
viscosities and
average
molecular
weights.
 Gum benzoic Benzoin resin or  Formerly  Pharmaceutica  From sytroc
 Gum benzoin styrax resin is a used as ls tree (Natural
 Gum benzo balsamic resin preservative  Cosmetics such polymer
obtained from the in fats. as perfumes derived from
361 E906 bark of several  Now used as and make up trees from Halaal
species of trees in part of many the genus
the genus styrax. flavours and styrax from
essences. South east
Asia.)
 Refined Micro crystalline  Coating  Pharmaceutica  Petroleum
Microcrystalline wax is a refined  Lubricants ls and (synthetic
wax mixture of solid  Solvent cosmetics mixture of
 Petroleum wax saturated  Anti foaming preparation hydrocarbon
362 E907 Halaal
hydrocarbons, agent  Confectionerie s)
mainly branched s
paraffin, obtained  Dried fruits
from petroleum.
 Rice bran wax  Natural  Coating  Chewing gum  Rice
 Rice wax polymer  Confectionery
 Asian Rice derived from  Paper coating
363 E908 Halaal
rice bran.  Explosive
 Rice bran wax  Fruits and
is the
166
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
vegetable wax vegetable
extracted from coating
the bran oil of
rice.
 L-cysteine An amino acid C3H7NO2S  Reducing  Flour dough  Human Hair
 Cys derived from agent  Pizza  Chicken
 Beta cysteine and found  Nutrient in  Bakery feathers
mercaptoalanine in most proteins. baby milk  Bagels  Petroleum
 L-cysteine formula and  Croissant  Cow horn
364 E910 monohydrate dietary  Hard rolls  Synthetic Mashbooh
 Cisteinum supplements  Cake donuts
 Dough  Pita bread
softener  Crullers
 Melba toast
 Pastries
 Montanic acid A hard white wax  Surface  Protective  From lignite
esters obtained from coating layer on fruit  Bleaching of
 Montan wax lignite and used in (Coating for skin Montan wax
 Lignite wax the manufacture citrus food)  Coating on (plam fossil)
 Montan of polishes, paints  Glazing agent foods  It is obtained
wax,bleached and phonograph  Fruits by solvent
 OP wax records.  Car and shoe extraction of
365 E912 polish lignite Halaal

 Paints (Brown coal).

 Carbon It consists of
non
glyceride
carboxylic
acid
esters,free
167
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
acids and
resins.
 Lanolin A fatty substance  Coating  Chewing gum  Sheep
 Sheep wool grease found naturally on  Used as a  Cosmetics secretions
 Wool fat sheep’s wool. base for  Ointments found on
 Oesipos ointments  Creams wool (It is
 Agnin and creams.  Varnish extracted by
366 E913  Alapurin  Lubricant  Paints the skin of Halaal

 Wool wax  Used in  Soap the sheep

finishing and and
preserving extracted
leather. from the
wool.)
 Oxidised Glazing agent, help  Humectant  Fruits  Synthetic
Polyethylene Wax to give the food an  Protective  Vegetables Chemical
367 E914 Halaal
 OPE appealing coating
appearance.  Glazing agent
 Esters of Resin obtained  Stabiliser  Chewing gum  Synthetic
Mashbooh
colophony from the pine tree  Flavour in  Citrus flavours from rosin (Check the
368 E915  Esters of rosin pinus silvestris and chewing gum  Medicines (tree oil with source of
these
related species.  Glazing agent other fats)
fates.)

 Cysteine hydro An alpha amino  C3H7No2S.HCl  Flavour  Flour for  Animal or

chloride acid found in most  C3H8ClNo2S improving making bread human hair
 Cys proteins. agent.  Chicken  Chicken
 Beta  Stabiliser flavouring feathering
369 E920 Mashbooh
mecaptoalanine  Shampoo  Synthetic
HCl  Bread
 L-cysteine hydro
chloride
168
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 L-cystein HCL
monohydrate
 Cystein chloride
 L-cystine An essential amino C6H12N2O4S2HCl  Bread  Leavened  House hair
 L-cystine acid present in all enhancer bread or Synthetic
hydrochloride proteins.  (Derived
 Cistin from
370 E921 proteins Mashbooh
including
animal
protein and
hair.)
 Potassium A white water K2S2O8  Bread  Bread  Synthetic
persulphate soluble crystals. enhancer  Soap chemical
 Potassium per  Oxidizing  Pharmaceuticals (produced
sulfate agent from
371 E922  Anthion  Antiseptic potassium Halaal
 KPS meta
 Potassium sulphate and
peroxydisulfate hydrogen
peroxide.)
 Ammonium per A colourless  (NH4)2S2O8  Bread  Bread  Synthetic
sulphate crystalline used as  N2H8S2O8 enhancer chemical
 Ammonium per an axidizing agent  Oxidizing (produced
sulfate and for improving agent from
372 E923  Ammonium peroxy dense photo ammonium Halaal
disulfate graphyic negative. metasulphat
e and
hydrogen per
oxide.)

169
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Potassium bromate A crystalline salt KBrO3  Flour  Dough  Synthetic
 Bromate potassium used chiefly as an improver  Bread chemical
 Biromic acid, oxidizing agent and  Oxidizing
373 E924 Halaal
potassium salt in improving the agent
baking properties
of flour.
 Chlorine  Natural gas Cl2  Bread  Bread (but not  Synthetic
 Bertholite obtained from enhancer often used) chemical
 Chlorine gas salt.  Flour
 The chemical treatment
374 E925 element of agent Halaal
atomic  Bleaching
numbers 17, a agent
toxic, irritant,
pale green gas.
 Chlorine Di oxide A green explosive ClO2  Bread  Bread  Synthetic
 Chlorine per oxide gas used to bleach enhancer  Flour chemical
 Alcide cellulose and to  Bleaching  Soap (obtained
 Anthium dioxide treat water. agent for  Bleaching from
375 E926 Halaal
 Chlorine oxide flour paper chlorine and
 Chlorous acid  Oxidizing  Starch sodium
agent  Water chlorite.)
purification
 Azodi carbon It is an synthetic C2H4N4O2  Bread  Flour  Synthetic
amide chemical. It is a enhancer  Bread chemical
 Azo di carboxillic yellow orange red,  Bleaching (obtained
376 E927(a) acid diamide colourless, agent for from Halaal
 Azo bisformamide crystalline powder. flour carbonamide
 Maturing .)
agent for
170
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
flour
 Carbamide It is an organic CH4N2O  Browing  Baked goods  Synthetic
 Urea compound. agent  Cakes chemical
 Carbonyl diamide  Flour  Chewing gum (Obtained
 Calmuride treatment  Pretzels from
 Ureum  Deodoriser  Roll an Ammonia
used as Deodorant and carbon
nutrient in  Shampoo di oxide.)
377 E927(b) Halaal
fermented  Mouth wash
products  Hair colouring
 Fertiliser
 Texturiser in
chewig gum
and yeast
food.
 Benzoyl peroxide Benzol peroxide is C14H10O4  Bread  Bread  Synthetic
 Di benzyl peroxide manufactured by enhancer chemical
 Benzol superoxide the reaction of  Bleaching (Obtained
378 E928 benzoy chloride, agent for from benzoyl Halaal
sodium hydroxide flour chloride and
and hydrogen sodium
peroxide. peroxide)
 Calcium peroxide It is a solid CaO2  Bread  Bread  Synthetic
 Calcium dioxide peroxide with a enhancer  Blacked chemical
 Calcium superoxide white or yellowish  Bleaching products
379 E930  Calper colour. agent for Halaal
flour
 Flour
treatment
agent
171
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Strengthenin
g agent
 Oxidizing
agent
 Argon  Gaseous Ar  Packaging gas  Packaging of  Air (Natural
 Argon compressed chemical  Propellant foods inert gas)
 Argon refrigerated element found  Welding
liquid (Cryogenic in air and  Canned
liquid) volcanic gases. products
380 E938  Inert gas that Halaal
helps to
prevent
oxidation and
microbial
growth.
 Helium The chemical He  Packaging gas  Arc welding  Natural inert
element of atomic  Propellant  Inflating gas
number 2, an inert baloons
gas that is the  Canned
381 E939 lightest member of products Halaal
the noble gas  Variety of
series. foods during
their packaging
and transport
 Dichloride fluoro A non toxic, CCl2F2  Propellant in  Canned and  Synthetic
methane nonflammable, aerosols frozen chemical
 Di fluoro dichloro colourless gas.  Anti freez products (Synthetic
382 E940 Halaal
methane  Refrigerant inert gas
 Freon 12 made from
 Frigen12 carbon tetra

172
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Halon chloride.)
 R-12
 CFC
 Nitrogen Inert gas that helps N2  Propellant  Freezing and  Air (Natural
 Nitrogen gas to prevent  Packaging gas vaccume inert gas)
 MOL Nitrogen oxidation and  Preservative packing of
383 E941 Halaal
microbials growth. in cosmetics foods
 Anti oxidant  Cosmetics
 Spray-cans
 Nitrous Oxide Nitrous oxide, a N 2O  Propellant  Flour  Synthetics
 Dinitrogen colourless and non  Antioxidant (bleached) chemical
monoxide flammable gas,  Packaging gas  Food aerosols (Natural
 Dinitrogen oxide commonly known  Foaming  Whipped inert gas)
 Laughing gas as laughing gas, is agent cosmetics
384 E942  Hyponyi trous acid manufactured by cream Halaal

anhydride controlled heating  Spray cans

 Factitious air of ammonium
nitrate, at
temperature 170-
240O.
 Butane An organic C4H10  Refrigerant  Aerosol  Petroleum
 N-butane compound found  Propellant in cosmetics (Natural
 Diethyle in natural gas and aerosols  Spray cans inert gas)
385 E943(a) Halaal
produced from  Used as a
petroleum. house hold
fuel
 Isobutane A gaseous C4H10  Propellant  Spray on pan  Synthetic
 2-methyle propane hydrocarbon,  Refirgerant coating chemical
386 E943(b) Halaal
 Methyl propane isomeric with  Cosmetics (Natural
butane. spray inert gas)
173
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Refrigerator
 Spray cans
 Propane A flammable hydro C3H8  Propellant  Foamed and  Petroleum
 Di methyle carbon gas, of the  Aerator sprayed foods (Natural
methane alkane series,  Cosmetics in inert gas) a
 Propyl hydride present in natural aerosols by-product
387 E944
gas used as bottled  Spray cans of natural Halaal
fuel. gas
processing
and
petroleum
refining.
 Oxygen Non-metallic O2  Preservative  Manufacture  Air (Natural
 Hyperoxia diatomic element in modified of cider gas)
that is normally atmosphere  Gas packed
colourles, packaging vegetables
odourless and  Packaging gas
388 E948 Halaal
tasteless and  Propellant
which is the most
abundant element
and is essential to
life.
 Hydrogen A colourless, H2  Packaging gas  Hydrogenation  Synthetic
 Protium odourless, highly of oils like chemical
flammable gas, the soybean (Natural gas)
chemical element  Corn and
389 E949 Halaal
of atomic number cotton seed
1.  Production of
sorbitol in
cosmetics

174
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Gas packed
products
 Used in
modified
atmosphere
packaging
 Acesulfame K Artificial C4H4KNo4S  Artificial  Artificial  Synthetic
 Acetosulfame K sweetener sweetener sweetener chemical
 Acesulfame discovered in  Flavour  Low calorie
potassium 1967. It is enhancer foods
approximately 200  Low joul
times sweeter than chewing gum
390 E950 Halaal
sucrose and used  Oral care
in many low- products
calorie products.  Diet drinks
 Desserts
 Baked foods
and puddings
 Aspartame Synthetic low- C14H18N2O5  Artificial  Artificial  Synthetic
 APM calorie artificial sweetener sweeteners chemical
 SC 18862 sweetener.  Flavour  Low calorie
 Canderel enhancer foods
 Equal  Diet drinks
391 E951  Nutra sweet  Chewing gum Halaal
 Sanecta  Soft drinks
 Tri-sweet  Instant coffee
 Aspartyl  Medications
phenylalamine  Sugar free
methyl ester products

175
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Cylamic acid Artificial  C6H13No3S  Sweetener  Low calories  Synthetic
 Cyclohexylsul sweetener that is  C6H11NHSO2OH drinks chemical
flamic acid approximately 30  Non alcoholic
 Cyclohexa nesul times sweeter than drinks
392 E952(i) sucrose (table Halaal
flamic acid
 Hexamic acid sugar).
 Sucaryl
 Cyclamate
 Calcium cyclamate An artificially C12H24CaN2O6S2.2H2O  Sweetener  Low calories  Synthetic
 Cyclwmic acid prepared salt of products chemical
calcium salt cyclamic acid
 Cyclan formerly used as a
 Sucaryl calcium non nutritive low
 Calcium cyclohexyl calorie sweetener
393 E952(ii) sulfamate but now banned Halaal

 Calcium because of
cyclohexane possible
sulfate carcinogenic
effects of its
metabolic
products.
 Isomalt  A mixture of C12H24O11  Artificial  Ice cream  Synthetically
 Palatinin hydrogenated sweetener  James from sucrose
 Hydrogenated mono and di  Thickener  Baked goods
isomaltulose saccharides  Bulking agent  Desserts
394 E953  Palatint whose  Anti caking  Ice cream Halaal
principal agent  Confectionery
componenets  Glazing agent  Sauces
are the  Cosmetics
disaccharides.

176
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Isomalt is a
sugar
substitute, a
type of sugar
alcohol, which
is primarily
used for its
sugar like
physical
properties.
 Saccharin and its  One of the first  C7H5No3S  Artificial  Diet soft drinks  Synthetic
salts artificially  C14H8CaN2O6S2.31/2 sweetener  Sugar chemical
 Benzo sulphamide sweeteners. H2O substitute
 D-Sulphobenzimide  A sweet tasting  C7H4KNo3S.H2O  Chewable
 O-sulphobenzoic synthetic  C7H4NNaO3S.2H2O aspirin
acid imide compound  Pharmaceutical
395 E954  Glucide used in food preparations Halaal
 Saccharin and drink as a
potassium substitute for
 Saccharin calcium sugar.
 Saxin
 Sucrette
 Sykose
 Sucralose An intensely sweet C12H19Cl3O8  Artificial  Confectionery  Chlorinated
 Splenda heat stable sweetener  Fruit spreads sucrose
 Trichloro sucrose derivative of  Desserts derivative
396 E955  Trichloro sucrose that  Backed goods Halaal
galactosucrose contains no  Used in foods
calorie. as a sugar
replacement
177
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Low calorie
sweetener
 Thaumatin Thaumatin is a  Flavoure  Chewing gum  Fruit extract
 Talin protein which is enhancer  Japanese of Benth tree
 Proteins isolated from  Sweetener seasonings (Plant
thaumatins katemfe fruit of confectionery protein
397 E957 Halaal
west Africa extracted
(Thaumato coccus from a fruit
Daniellii benth) native to
west Africa)
 dihydro chalcone It is an artificial C28H36O15  Sweetwner.  Cheese  Synthetically
Neohesperidine sweetener derived  Flavour  Chewing gum from narigen
 Neo hesperidine from citrus. enhancer  Snack foods (Plant
398 E959
DC  Instant coffee material Halaal
 NHDC  Some drinks extracted
specially beers and purified
from grape
fruit skin)
 Salt of Aspatame An artificial C18H23O9N3S  Artificial  Instant  From
Acesulfame sweetener sweetener pudding mix aspartame
 Aspartame  Flavour  Dairy shake and
acesulfame salt enhancer mixes Acesulfame
 Aspartame  Chewing gum
399 E962 Halaal
acesulfame  Chocolate
 Twin sweet
 Acesulfame
mixture with
aspartame
 Maltitol Maltitol is a sugar C12H24O11  Sweetener  Desserts  From
400 E965(i) Halaal
 Hydrogenated alchol used as a  Humectant  Ice cream Maltose and
178
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
maltose sugar substitute.  Stabiliser  Confectionery glucose
 D-Maltitol  Bulking agent  Sauces (Derived
 Maltit from
 Malbit naturally
occurring
sugars)
 Maltitol syrup Maltitol syrup is a C12H24O11  Sweetener  Desserts  From glucose
 HGS maltitol mixture  Humectant  Ice cream and maltose
 Hydrogenated which contains  Texturiser  Confectionery (It is
glucose syrup sorbitol, Stabiliser  Sauces manufacture
 Lycasin hydrogenated  Bulking agent  Diet snakes d by the
 Dried maltitol oligosaccharide  Nutrition bars catalytic
401 E965(ii) Halaal
syrup and and candy hydrogenatio
 Hydrogenated high polysaccharide. n of high
maltose-content maltose-
glucose syrup. content
glucose
syrup)
 Lactitol A disaccharide C12H24O11  Artificial low  Baked goods  Lactose
 Lactositol analogue of calorie  Chewing gum derivatives
 Lactit lactulose used as a sweetener  Confectionery [A synthetic
 Lactobiosit sweetener.  Texturiser  Desserts carbohydrate
 Lactitolum  Ice cream alcohol
402 E966  Sauces produced Halaal
from milk
sugar
(Lactose)
derived from
whey (milk)]
 Xylitol A sweet white C2H12O5  Humectant  Ice cream  Synthetic
403 E967 Halaal
 D-xylitol crystalline alcohol  Stabiliser desserts from xylose
179
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Xyliton derived from  Low calorie  Chocolate or xylan from
 Xylite xylose and used sweetener  James plants (It is a
especially as a  Confectionery natural
sugar substitute in  Chewing gum carbohydrate
oral health  Toffee alcohol
products.  Mints present in
 Toothpaste many plants.
 Bakery It is
products commercially
 Sauces produced
from xylan a
polysacchari
de fraction
of wood
pulp.)
 Erythritol  It is a natural C4H10O4  Flavour  Foods  From Algae,
 Erythrol sugar alcohol enhancer  Beverages Lichens and
 Erythrite (a type of sugar  Humectant grasses
 Meso-Erythritol substitute.)  Carrier  Obtained by
 Erytroglucin  A sweet  Sweetener fermentation
 Phycite crystalline of starch
 Tetrahydroxy compound. enzyme
butane  Erythritol is a hydrolystate
404 E968 Halaal
polyol(sugar (from
alcohol). starches
such as
wheet and
corn) by safe
and suitable
food grade
osmophilic
180
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
yeast.
 Quillaia Extract Quillaia is the  Foaming  Soft drinks  Bark extract
 Quillaja milled inner bark agent  Ice cream of Quillaja
 Quillaja bark or small stems and  Flavouring  Sweets tree
 Quillaja Extract branches of the  Extracted
 China bar extract soap bark (Quillaja from the bark
 Murillo bark saponaria, Molina). of
extract the soap tree
 Panama bark (Quillaila
405 E999 extract saponaria.) Halaal
The tree is
native to
China and
peru and is
commercially
cultivated in
southern
California.
 Cholic acid An abundant C24H40O5  Emulsifier  Egg powder  Normal
 Bile acid crystalline bile component
 Cholalic acid acid, derived from of the bile of
 Cholalin Cholesterol. all
 Colalin vertebrates.
406 E1000 Extracted Mashbooh
from the bile
of cows, but
can also be
produced
synthetically.
407 E1103  Invertase Sucrase enzyme  Processing  Confectionery  Microbiological Halaal

181
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Invertin that causes the acid with soft from yeast
 Saccharase inversion of  Preservative centres  Commercially
 Sucrase sucrose in to derived from
 Yeast enzyme glucose and fruits. the
fermentation
of yeast.
 Lysozyme  A naturally C15H20O4  Preservative  Cheese  From hens
 Lysozyme occurring preparation egg white
hydrochloride enzyme that  Cosmetics [An enzyme,
 Muramidase kills bacteria.  Tablets that is a
 N-acetyl  An enzyme  Eye drops normal
muramidase that catalyses  Infant constituent
the destruction nutrition of tears,
of the cell walls  Pharmaceutical saliva, blood
of certain preparations and (human)
bacteria milk.
occurring Commerciall
408 E1105 Mashbooh
notably in tears y prepared
and egg white. from chicken
 A polypeptide eggs or by
obtained from bacteria]
hen’s egg
consisting of
129 amino acid
and having a
molecular
weight of
about 14,000.
 Polydextrose  Polydextrose is (C6H10O5)n  Humectant  Low calories  From glucose
409 E1200 Halaal
 Modified a low-calorie  Stabiliser foods and sorbitol

182
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
polydextrose thickener that  Thickening  Yoghurt (polymer of
can help to agent and  Custard glucose with
replace sugar filling agent, powder some
and fats. binds water  Ice cream sorbitol
 Polydextrose is and protects  Confectionery produced by
a food against freeze  Baked heating
ingredients damage. products dextrose
classified as  Bulking agent  Chewing gum (glucose) in
soluble fiber  Dairy desserts the presence
and is  Sweets of sorbitol
frequently and citric
used to acid.
increase the
non dietary
fiber content of
food replace
sugar reduce
calories and
reduce fat
content.
 Polyvinyl Synthetic polymer (C6H9No)n  Thickening  Beer  Synthetic
pyrrolidone and filling  Wine and chemical
 PVP agent vinegar
 Plasdone  Stabiliser manufacture
 Polyvidone  Clarifying  Hair Spray and
410 E1201 Halaal
 Providone K25 agent lacquers
 Povidone K17  Bodying  Shampoo
 Povidone K30 agent  Sunscreen
 Povidone K90  Tableting  Pharmaceuticals
adjunct  Flavours and

183
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Dispersing fragrances
agent  Cosmetics
 Polyvinylpolypyrrolidon It is a water (C6H9No)n  Clarifying  Used to clarify  Synthetic
e soluble polymer. agent sparkling wine chemical
 PVPD  Supplement and vinegar
 Crosslinked  Carrier for  Hair spray
411 E1202 povidone sweetener  Dietary food Halaal
 Cross povidone  Colour supplement
 Insoluble stabilser (tablets)
PVP  Colloidal  Pharmaceuticals
stabilser  Beer
 Dextrin  Polymer of (C6H10O5)n  Thickening  Many products  Hydrolysis of
 Pyrodextrin dextrose. agent  Pharmaceuticals starch
 Tarrefaction  Carbohydrates (Prepared by
412 E1400 dextrin derived from partial Halaal
 Starch gum starch. degradation
 Micro crystalline of starch.)
cellulose
 Modified starch A modified food (C6H10O5)n  Thickening  Pharmaceuticals  Acid
 Acid treated starch starch is a starch agent  Many products treatment of
 Acid modified that has been  Stabiliser starch
starch chemically (Prepared by
 Starch derivatives modified to allow treating
the starch to starch
413 E1401 Halaal
function properly granules
under conditions with
frequently inorganic
encountered acids. The
during processing starch is
or storage, such as partially
184
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
high heat, high degraded.)
shear, low pH,
freeze.
 Alkaline modified Alkaline modified  Thickening  Pharmaceuticals  Alkaline
starch starch is a food agent treatment of
 Alkaline treated additive which is  Stabiliser starch
starch prepared by  Emulsifier (Prepared by
treating starch or treating
starch granules starch or
causing the starch starch
414 E1402 Halaal
to be partially granules
degraded. with sodium
or potassium
hydroxide.
The starch is
partially
degraded. )
 Bleached starch Starched treated  Thickening  Pharmaceuticals  Starch
with bleaching agent bleaching
agent.  Stabiliser with sulfur di
oxide
(Prepared
by treating
415 E1403 starch with Halaal
bleaching
agents. The
starch is
partially
degrade and
oxidized)

185
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Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Oxidised starch  Oxidised starch  Thickener  Casserolemix  Food starch
is a chemically  Stabiliser  Batter mix oxidized with
modified  Emulsifier  Confectionery sodium
starch. (Modified  Pharmaceuticals hypochlorite
 Starch oxidized starches form  Ice cream (Prepared by
with sodium  Pizza treating
gels when
 Battered fish starch with
hypochlorite. added to
 Salad dressing
foods. This hypo
 Mayonnaise
thickens the chlorite. The
food without starch is
having to partially
416 E1404 heat it. They degraded Halaal
can also be and
used to help oxidized.)
stabilise oily
foods. The
starch helps
to emulsify
the fats and
so prevent
the fat
separating
out.)
 Enzyme Treated Starch treated with  Emulsifier  Instant soups  Enzyme
starch amylase (enzyme).  Stabiliser  Hot instant treated
 Thickener drinks starch is Mashbooh
 Fermented milk prepared by (Check the
417 E1405  Drinking source of
treating
yoghurt starch with
enzyme.)
 Flavoured milk
amylase.
 Whipped
(Amylase is
186
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
creams enzyme that
 Fat based accelerate
desserts the
 Coffee hydrolysis of
 Sauces starch.)
 Pudding
 Custard
 Confectionery
 Monostarch Monostarch  Thickener  Various foods  Esterification
phosphate phosphate is  Stabiliser  Pharmaceuticals of food
 Starch phosphate starch esterified  Emulsifier  Ice cream starches with
with ortho-  Bulking agent  Pizza phosphates.
phosphoric acid, or  Battered fish (Prepared by
sodium or  Salad dressings treating
potassium ortho starch with
418 E1410 phosphate or phosphoric Halaal
sodium phosphate acid. The
or sodium starch is
triphosphate. partially
degraded
and
phosphorylat
ed)
 Di-starch glycerol Starch treated with C36H64O27  Thickening  Many food  Prepared by
 Starch glycerol agent products treating
epichlorohydrin  Emulsifier  Pharmaceuticals starch with
crosslinked  Stabiliser  Frozen foods glycerol.
Mashbooh
(Check the
419 E1411  Puddings  The starch ia source of
 Desserts partially glycerol.)
 Custards
degraded
 Sauce
and
 Mayonnaise
187
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Salad dressings combined
 Pies with glycerol.
 Fillings
 Instant
beverages
 Dried foods
 Distarch Di starch  Thickener  Fruit pie fillings  Esterification
phosphates phosphate is  Stabiliser  Instant puddings of food
 Di (corn starch) starch cross- linked  Instant desserts starches with
phosphate with sodium tri  Sauces phosphates.
 Phosphate cross meta phosphate or  Soup mix (Prepared by
420 E1412 linked starch phosphorous  Cosmetics treating Halaal
 Water softener
 Starch di oxychloride. starch with a
 Ice cream
phosphate phosphorylat
 Pizza
ing agent.)
 Battered fish
 Salad dressing
 Phosphated Phosphated  Thickener  Flavoured  Prepared by
distarch phosphate distarch phosphate  Stabiliser yoghurt treating
is prepared by  Ice cream starch with a
undergoing a  Canned foods phosphorylat
combination of for infants ing agent
treatments. The  Pizza and
 Battered fish
starch is treated phosphoric
421 E1413  Salad dressing Halaal
with phosphoric acid.
acid then esterified The resulting
with sodium starch has
trimetaphosphate increased
or phosphorus stability at
oxychloride to high and low
produce a white or temperature

188
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
nearly white and is more
powder, granules, resistant
or flakes. agent acid.
 Acetylated Di Acetylated distarch  Thickener  Sauce  Esterification
starch phosphate phosohate is  Stabiliser  Pickles of food
 Distarch phosphate starch cross linked  Thickening  Yoghurt starches with
acetylated with sodium agent  Dry cake mix phosphate
 Starch acetate trimetaphosphate  Canned fruits and acetates.
hydrogen or phosphorus  Pie fillings  Prepared by
422 E1414  Ice cream Halaal
phosphate exychloride and treating
 Pizza
 Starh hydrogen esterified or vinyl starch with a
 Battered fish
phosphate acetate acetate.  Salad dressing
phosphorylat
ing agent
and acetic
acid.
 Acetylated starch Acetylated starch  Thickener  Sauce  Esterification
 Starch acetate is starch esterified  Vegetable  Chutney of food
or vinyl acetate. gum  Desserts starches with
 Stabiliser  Baked products acetates
423 E1420  Confectionery (Prepared by Halaal
 Ice cream treating
 Pizza starch with
 Battered fish
acetic acid
 Salad dressings
anhydride)
 Acetylated starch Starch Acetate  Thickening  Many products  Starch
 Mono acetate Esterified with agent modified
Vinyl Acetate is with vinyl
424 E1421 prepared by acetate Halaal
treating starch (Prepared by
with vinyl acetate treating
to form white or starch with
189
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
nearly white vinyl
powder, granules, acetate.)
or flakes (if
pregeatinised).
 Acetylated Distarch Acetylated distarch C42H70O29  Thickener  Sauce  Esterification
Adipate adipate is starch  Stabiliser  Pickles of food
 Acetyl di-Starch linked with adipic  Yoghurt starches with
adipate anhydride and  Dry cake adipic
 Acetyl distarch esterified with  Mix anhydride
acetic anhydride.  Canned fruits and acetic
adipate
 Pie fillings
 Starch acetate anhydride.
425 E1422  Ice cream
adipate (Prepared by Halaal
 Pizza
 Starch acetate  Battered fish
treating
hexanedioate starch with
 Salad dressings
acetic acid
anhydride
and adipinic
acid
anhydride.)
 Acetylated Distarch It is a starch  Thickeneing  Frozen Cakes  From starch
glycerol modified with agent  Dry mixes and glycerin
 Distarch glycerol epichlorhdrin and  Thickener  Flavoured (Prepared by
acetylated acetic anhydride. toppings treating
 Puddings starch with Mushboh
 Sauces acetic acid (Check the
426 E1423
 Break fast source of
anhydride glycerine)
cereals
and glycerol
 Pies
 Custard
powders
 Mayonnaises

190
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Salad dressings
 Distarch Glycerine Distarch glycerine  Thickening  Frozen foods  From starch
is prepared by  Stabilser  Puddings and glycerine
treating starch  Emusifier  Desserts
with glycerine.  Custards
 Sauces
 Mayonnaises Mashbooh
(Check the
427 E1430  Salad dressings source of
 Pies and fillings glycerine)
 Instant
beverages
 Dried foods
 Coffee
 Confectionery
 Hydroxypropyl Hydropropyl starch  Thickener  Sauces  Esterification
Starch is starch etherified  Vegetable  Pickles of foods
 Starch with propylene gum  Youghurt starches with
hydroxypropylated oxide.  Bulking agent  Dry cake mix propylene
 Canned fruits
428 E1440  Emulsifier oxide Halaal
 Pie fillings
 Stabiliser (Prepared by
 Ice cream treating
 Pizza starch with
 Battered fish
propyleneoxi
 Salad dressings
de)
 Hydroxy propyl Di Starch treated by  Thickening  Frozen foods  From starch
starch Glycerine propylene oxide agent  Ice cream and glycerine Mashbooh
epichlorhydrine  Stabilser  Frozen cakes ( Prepared (Check the
429 E1441 and glycerol.  Emulsifier  Dry mixes by treating source of
 Flavoured starch with glycerin
 Toppings and propylene
/glycerol.)
sauces
oxide,
191
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Snackes epichlorhydri
 Mayonnaises ne and
 Dried foods glycerol.)
 Hydroxy propyl It is a modified  Thickener  Canned soups  Esterification
Distarch phosphate resistant starch.  Emulsifier  Frozen desserts of food
 Bulking agent  Sauces Cake mix starches with
 Stabiliser  Ice cream phosphates
 Pizza and
 Battered fish propylene
 Salad dressings oxide.
430 E1442 Halaal
(Prepared by
treating
starch with
propylene
oxide and
phosphoric
acid)
 Hydroxy propyl Treated starch  Thickener  Ice cream  From starch
starch glycerol  Stabiliser  Frozen cakes and glycerin
 Emulsifier  Dry mixes
 Flavoured Mashbooh
(Check the
431 E1443 toppings and source of
sauces glycerin.)
 Mayonnaises
 Snakes
 Gravies
 Starch Sodium Starch Sodium  Thickener  Essence  Esterification
Octenyl Succinate Octenyl Succinate  Stabiliser  Salad dressing of food
432 E1450  SSOS is starch esterified  Emulsifier  Beverages starches with Halaal
with octenyl whitener octenyl
succinic an  Ice cream succinic
192
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
hydride.  Pizza anhydride
 Battered fish (Prepared by
 Salad dressings treating
starch with
octenyl
succinate)
 Acetylated Modified starch  Thickener  Canned foods  Esterification
Oxidised starch (Modified starches  Stabiliser for infant and of food
from gels when  Emulsifier young children starches with
 Confectionery
added to foods.  Binder phosphate
This thickens the  Ice cream and acetates.
foods without  Pizza battered
fish
having to heat it.
433 E1451  Salad dressings Halaal
They can also be
used to help
stabilise oily foods.
The starch helps to
emulsify the fats
and so prevent the
fat separating out.
 Butane-1,3-diol C4H10O2  Solvent for  Tobacco  Commerciall
 1,3 Butylene glycol flavours products y produced
434 E1502  Butylene glycol  Flavour  Solvent for by chemical Halaal
flavour
 Methyl tri methyl enhancer synthesis
glycol
 Castor oil Natural oil C57H104O9  Flavour  Flavoured sugar  Extracted
 Aromatic castor oil  Solvent  Lip products from the
435 E1503  Cosmetol  Release agent seeds of Halaal
 Crystal O Ricinus
 NCI-C55163 Communis

193
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Neoloid (Castor
 Palma Christi oil bean).
 Phorbyol
 Ricinol
 Ricirus oil
 Vegetable oil
 Viscotrol C
 Ethyle acetate It is an organic  C4H8O2  Flavour  Many products  Natural
 Acetic acid ethyl compound.  CH3cooc2H5 component with flavour component
ester  Solvent for of many
 Acetic ether flavours fruits. It is
 Acetidin commercially
436 E1504  Acetoxyethane produced Halaal
 EPAC Pesticide from acetic
chemical acid.
code044003
 Ethyl ester
 Ethyl ethanoate
 Tri ethyl Citrate Tri ethyle citrate is C12H20O7  Thickener  Processed egg  Tri ethyl
 Ethyl citrate an ester of citric  Sequestrant whites ester of citric
 Citric acid ethyl acid.  Foam  Smoke flavour acid.
437 E1505 Halaal
ester stabiliser  Nail polish
 Perfume base
 Citroflex2
 Dried egg white
 Ethanol  Clear  C2H6O  Anti bacterial  Tooth paste  Fermentatio Mashbooh
 Ethyl alcohol colourless  C2H5OH  Flavouring  Mouth wash n of starch, (Check if

 Alcohol mobile liquid agent  Nail polish sugar and

not from
the
438 E1510  Absolute alcohol with a mild  Extraction  Hair spray carbohydrates fermentati
 Perfumes  Chemical
 Pure alcohol characteristic solvent on of dates
 Laundry or grapes
 Grain alcohol odour,  Carrier synthesis or not
detergent
194
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Drinking alcohol flammable. solvent  Cigarettes intoxicant.)

 EtOH  A chemical
 Ethyl hydrate formed by
 Hydroxy ethane fermentation
or synthesis,
used as a raw
material in a
wide range of
industrial and
chemical
processes.
 Glycerol mono It is a clear, C5H10O4  Solvent for  Chocolate  Commerciall
acetate combustible oily flavour  Cocoa y produced
 Acetic acid, mono liquid with a bitter  Confectionery from acetic Mashbooh
glyceride taste and fatty acid and (Check the
439 E1516
 Alpha mono acitin odour. glycerol. source of
glycerol.)
 Monacitin
 Mono acetyl
glycerine
 Glyceryl Diacetate A colourless C7H12O5  Solvent for  Many products  Diacetic
 Diacetin hygroscopic liquid flavours ester of
 Glycerol diacetate that is soluble in  Carrier glycerol.
 1,2,3-propanetriol water, alcohol, solvent (Commerciall Mashbooh
(Check the
440 E1517 diacetate ether and benzene y produced source of
used as from acetic glycerol.)
plasticiser,softenin acid and
g agent and as a glycerol.)
solvent.
 Glyceryl triacetate It is the triester of C9H14O6  Solvent for  Coating for  Triacetic acid Mashbooh
441 E1518 (Check the
 Triacetin glycerol and acetic flavours vegetables and ester of source of

195
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Triacetyl glycerine acid.  It has also fruits glycerol glycerol.)

 Enzactin some anti  Hair dye (Commerciall

 Fungacetin fungal  Tooth paste y prepared
activity.  Cigarette filters from acetic
 Humectant  Perfumery acid and
 Baked foods and glycerol).
mixes
 Soft drinks
 Chewing gum
and sweets
 Benzyl Alcohol Benzyl alcohol is  C7H8O  Flavouring  Perfumes  Synthetic
 Benzene methanol an organic  C6H5CH2OH agent  Flavour chemical
 Phenyl carbinol compound.  Carrier industries
 Phenyl methanol solvent (it is a  Soap
 Paints
442 E1519  Alpha hydroxyl useful solvent
due to its  Inks Halaal
toluene
 Phenyl methyl polarity low
alcohol toxicity, and
low vapour
pressure.)
 Propylene glycol A liquid alcohol  C3H8O2  Humectant  Confectionery  Synthetic
 1,2-propanediol that is used as a  C3H6(OH)2  Solvent  Baked goods chemical
 Methyl glycol solvent in  Anti caking  Chocolate (Commercially
 1,2- antifreeze and in agent products produced
the food, plastics  Sweetened from
dihydroxypropane
and perfume coconut propylene
443 E1520  Propane-1,2-diol Halaal
industries.  Toppings and
 Suntan lotion carbonate.)
 Tooth paste
 Lipsticks
 Baby lotion
 Pesticides
196
S. E-
Names & Synonyms Description Molecular Formula Function Use Source Status
No Number
 Anti freeze
 Frozen dairy
products

197
 REFERENCES
1.Wolfram Alpha (www.wolframalpha.com)

2. Food-Info site (www.food-info.net)

3.Food and Agriculture Organization of the United Nations (www.fao.org)

4.Chemical book (www.chemicalbook.com)

5. The Free Dictionary (www.encyclopedia.thefreedictionary.com)

6. Wikipedia (www.en.wikipedia.org)

7. Chemsub Online (www.chemsub.online.fr)

8. Understanding Food Additives (www.understandingfoodadditives.org)

9.Chemical Substances (www.kemi.prevent.se)

10.Foodditive (www.foodditive.com)

198
11.Muslim Consumer Group (www.muslimconsumergroup.com)

12. Chem Blink (www.chemblink.com)

13. SANHA (South African National Halaal Authority.)www.sanha.co.za

14. Guide Chem (www.guidechem.com)

15.Jamia Islamia Canada (www.jamiaislamia.org)

16. Halal Food production By Mian N. Riaz and Muhammad M. Chaudry.

17. .Advanced Food Chemistry by Syed Aftab Iqbal and Neelofar Iqbal.

18.Your Dictionary (http://science.yourdictionary.com)

199