Something that we should all be a lot more aware of is the additives that are put into our food. Lots of them. Designed to make food products taste better, look better, last longer, and to get us addicted to them to keep coming back over and over and spending our money on the kind of rubbish that is contributing to the global sickness movement. The big companies love them...and why wouldn't they? After all their pay packets depend on them.
These numbers are all meaningless to the average consumer until we start to look a little closer. Unfortunately, looking a little closer is something that usually only occurs when it is too late....when the sickness has already struck...and when the damage has already been done.
PAY ATTENTION - THIS COULD SAVE YOUR LIFE OR AT VERY LEAST MAKE YOU FEEL A WHOLE LOT BETTER THAN YOU CURRENTLY ARE FEELING.
All food additives are listed below by code number and by name. There are about 350 permitted food additives in Australia.
About 50 are likely to cause adverse reactions. They are marked in RED bold with “AVOID”
Other Additives in RED should be used, if at all, with caution.
Additives in italics are new, untested and should be avoided.
Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.
Last update June 2009
All food additives are listed below by code number and by name
Colours
100 Turmeric or curcumin, yellow
101 Riboflavin, lactoflavin, vitamin B2, yellow, failsafe
102 Tartrazine, yellow #5 AVOID
103 Alkanet, pink Alkanet is so new it hasn't been tested for behavioural and learning toxicity. It is a natural colour derived from a plant. As with annatto, this is no guarantee of safety.
104 Quinoline yellow AVOID
107 Yellow 2G AVOID
110 Sunset yellow AVOID
120 Cochineal or carmines, red Cochineal, from the body of a South American insect, is moderate in terms of food intolerance reactions, but severe allergic reactions have been reported, especially in dye workers.
122 Azorubine, carmoisine AVOID
123 Amaranth AVOID
124 Ponceau 4R, brilliant scarlet AVOID
127 Erythrosine AVOID
128 Red 2G AVOID
129 Allura red AVOID
132 Indigotine, indigo carmine AVOID
133 Brilliant blue AVOID
140 Chlorophyll
141 Chlorophyll-copper
142 Food green S, acid brilliant green AVOID
143 Fast green FCF AVOID
150 Caramel (see comment)
In the US - and possibly in Europe - caramel 150 may be divided into caramels 150 (sulphite ammonia caramel), 150a (plain or spirit caramel), 150b (caustic sulphite caramel) and 150c (ammonia caramel). Plain caramel is considered failsafe. There is a report of sulphite ammonia caramel used widely in soft drinks like cola causing problems for the extra sulphite sensitive.
151 Brilliant black BN AVOID
153 Carbon black, vegetable carbon
155 Brown HT, chocolate brown AVOID
160a Beta-carotene (failsafe)
160 Carotene (others) - see listed below
160b Annatto extracts, bixin, norbixin AVOID
160c Capsanthin (new)
160e beta-apo-8' carotenal (new)
160f E-apo-8' carotenoic acid (new)
160e and 160f are too new to have been tested for behavioural toxicity. They might be safe like betacarotene (160a) or harmful like annatto (160b).
161a flavoxanthin - see comment below
161b lutein - see comment below
161c kryptoxanthin - see comment below
161d rubixanthin - see comment below
161e violoxanthin - see comment below
161f rhodoxanthin - see comment below
161g canthaxanthin - see comment below
161j astaxanthin - see comment below
161I citranaxanthin - see comment below
Comment: Yellow, orange and red colours called carotenoids occur in nature in colourful fruits and vegetables as well as leafy greens where they are hidden by chlorophyll. Carotenoids are also responsible for the colour of salmon flesh, lobster shells or the plumage of birds like flamingos. These colours have been used for years in poultry and farmed fish feed and are now appearing more frequently as 'natural' food additives. When used commercially these colours are usually synthetically or biotechnically produced, e.g. extracted from algae. In 2002, the European Commission realised that no risk assessment had ever been carried out for carotenoids other than canthaxanthin, which has been found to cause retinal damage when used in large doses in tanning tablets for humans. Safety testing is currently being carried out, but as usual it does not include testing on children's health, behaviour or learning. These colours are too new for us to know whether they will cause dose-related food intolerance reactions. When astaxanthin 161j red colour used in farmed fish was tested on 35 healthy adults, there were small but significant increases in eosinophils (white blood cell associated with allergic reactions, and involved in eosinophilic oesophagitis, a new type of heartburn): http://www.iss.it/binary/saan/cont/astaxanthin.1135154702.pdf. We have received two reports of possible reactions to strongly coloured commercial eggs compared to natural eggs by extremely sensitive failsafers with a high egg intake. For colours in eggs see http://www.iceland.co.uk/Ext_11/web/Market.nsf/(WebSearch)/CusEggs.
Just because colours occur in nature, it doesn't mean they are safe when consumed in doses many times higher than found in natural foods. While we expect these additives will be safer than the artificial colours they replace, we recommend caution and welcome feedback.
162 Beet red Beet red may contain sodium nitrate (preservative 251) up to 25 mg/kg.
163 Anthocyanins, red, blue, violet (from plants)
Colours made from plants are moderate in salicylates (eg anthocyanins, beet red, turmeric, tannins) except for beta-carotene (160a) which is low.
170 Calcium carbonate, white (failsafe)
171 Titanium dioxide, white (failsafe)
172 Iron oxide - red, black, yellow (failsafe)
174 Silver
181 Tannic acid, brown
Preservatives - sorbates
200 Sorbic acid AVOID
201 Sodium sorbate AVOID
202 Potassium sorbate AVOID
203 Calcium sorbate AVOID
Preservatives - benzoates
210 Benzoic acid AVOID
211 Sodium benzoate AVOID
212 Potassium benzoate AVOID
213 Calcium benzoate AVOID
Sorbates and benzoates have been associated with the full range of food intolerance reactions.
216 Propylparaben
218 Methylparaben
Preservatives 216 and 218 are only permitted in food colours in Australia.
Preservatives - sulphites (aka sulfites)
220 Sulphur dioxide AVOID
221 Sodium sulphite AVOID
222 Sodium bisulphite AVOID
223 Sodium metabisulphite AVOID
224 Potassium metabisulphite AVOID
225 Potassium sulphite AVOID
228 Potassium bisulphite AVOID
Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites.
234 Nisin
235 Natamycin
242 Dimethyl dicarbonate (new, untested)
Preservatives - nitrates and nitrites (also colour fixatives)
249 Potassium nitrite AVOID
250 Sodium nitrite AVOID
251 Sodium nitrate AVOID
252 Potassium nitrate AVOID
Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe.
Food acids
260 Acetic acid
261 Potassium acetate
262 Sodium diacetate
262 Sodium acetate
263 Sodium acetate
264 Ammonium acetate
270 Lactic acid
Preservatives - propionates
280 Propionic acid AVOID
281 Sodium propionate AVOID
282 Calcium propionate AVOID
283 Potassium propionate AVOID
Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia.
290 Carbon dioxide (propellant)
296 Malic acid (food acid)
297 Fumaric acid (food acid)
Antioxidants
300 Ascorbic acid (vitamin C)
301 Sodium ascorbate
302 Calcium ascorbate
303 Potassium ascorbate
304 Ascorbyl palmitate
306 Mixed tocopherols (vitamin E)
307 dl-a-Tocopherol
308 g-Tocopherol
309 d-Tocopherol
310 Propyl gallate AVOID
311 Octyl gallate AVOID
312 Dodecyl gallate AVOID
315 Erythorbic acid
316 Sodium erythorbate
319 tert-Butylhydroquinone, tBHQ AVOID
320 Butylated hydroxyanisole, BHA AVOID
321 Butylated hydroxytoluene, BHT AVOID
322 Lecithin (also an emulsifier)
Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives.
325 Sodium lactate
326 Potassium lactate
327 Calcium lactate
328 Ammonium lactate
329 Magnesium lactate
330 Citric acid
331 Sodium dihydrogen citrate
331 Sodium citrate
331 Sodium acid citrate
332 Potassium citrates
333 Calcium citrate
334 Tartaric acid
335 Sodium tartrate
336 Potassium tartrate
336 Potassium acid tartrate
337 Potassium sodium tartrate
338 Phosphoric acid
Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.
Mineral salts
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
342 Ammonium phosphates
343 Magnesium phosphates
349 Ammonium malate
350 DL-Sodium malates
351 Potassium malate
352 DL-Calcium malate
353 Metatartaric acid
354 Calcium tartrate
355 Adipic acid
357 Potassium adipate
365 Sodium fumarate
366 Potassium fumarate
367 Potassium fumarate
368 Ammonium fumarate
375 Nicotinic acid, niacin (B vitamin)
380 Triammonium citrate
380 Ammonium citrate
381 Ferric ammonium citrate
385 Calcium disodium EDTA
Vegetables gums and thickeners
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
406 Agar agar, isinglass
407 Carrageenan
Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children.
407a Processed eucheuma seaweed
409 Arabinogalactan
410 Locust bean gum
412 Guar gum
413 Tragacanth
414 Acacia
415 Xanthan gum
416 Karaya gum
418 Gellan gum
Humectants
420 Sorbitol
421 Mannitol
422 Glycerin (glycerol)
Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people.
Emusifiers
433 Polysorbate 80
435 Polysorbate 60
436 Polysorbate 65
440 Pectin (also a vegetable gum)
442 Ammonium salts of phosphatidic acid
444 Sucrose acetate isobutyrate
More mineral salts
450 Sodium pyrophosphate
450 Sodium acid pyrophosphate
450 Potassium pyrophosphate
451 Sodium tripolyphosphate
451 Potassium tripolyphosphate
452 Sodium polyphosphates, glassy
452 Sodium metaphosphate, insoluble
452 Potassium polymetaphosphate
460 Cellulose microcrystalline and powdered (anti-caking agent)
Thickeners, vegetable gums
461 Methylcellulose
464 Hydroxypropyl methylcellulose
465 Methyl ethyl cellulose
466 Sodium carboxymethylcellulose
Emulsifiers
470 Magnesium stearate (emulsifier, stabiliser)
471 Mono- and di-glycerides of fatty acids
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
472d Tartaric and fatty acid esters of glycerol
472e Diacetyltartaric and fatty acid esters of glycerol
473 Sucrose esters of fatty acids
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
477 Propylene glycol mono- and di-esters
480 Dioctyl sodium sulphosuccinate
481 Sodium stearoyl (or oleyl) lactylate
482 Calcium stearoyl (or oleyl) lactylate
491 Sorbitan monostearate
492 Sorbitan tristearate
Mineral salts
500 Sodium carbonate
500 Sodium bicarbonate
501 Potassium carbonates
503 Ammonium carbonate
503 Ammonium bicarbonate
504 Magnesium carbonate (anti-caking agent, mineral salt)
507 Hydrochloric acid (acidity regulator)
508 Potassium chloride
509 Calcium chloride
510 Ammonium chloride
511 Magnesium chloride
512 Stannous chloride (colour retention agent)
514 Sodium sulphate (mineral salt)
515 Potassium sulphate (mineral salt)
516 Calcium sulphate (flour treatment agent, mineral salt)
518 Magnesium sulphate (mineral salt)
519 Cupric sulphate (mineral salt)
526 Calcium hydroxide (mineral salt)
529 Calcium oxide (mineral salt)
535 Sodium ferrocyanide (anti-caking agent)
536 Potassium ferrocyanide (anti-caking agent)
541 Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
542 Bone phosphate (anti-caking agent)
551 Silicon dioxide (anti-caking agent)
552 Calcium silicate (anti-caking agent)
553 Talc (anti-caking agent)
554 Sodium aluminosilicate (anti-caking agent)
556 Calcium aluminium silicate (anti-caking agent)
558 Bentonite (anti-caking agent)
559 Kaolin (anti-caking agent)
570 Stearic acid (anti-caking agent)
575 Gluconod-lactone (acidity regulator)
577 Potassium gluconate (stabiliser)
578 Calcium gluconate (acidity regulator)
579 Ferrous gluconate (colour retention agent)
Flavour enhancers
620 L-Glutamic acid AVOID
621 Monosodium L-glutamate (MSG) AVOID
622 Monopotassium L-glutamate AVOID
623 Calcium di-L-glutamate AVOID
624 Monoammonium L-glutamate AVOID
625 Magnesium di-L-glutamate AVOID
627 Disodium guanylate AVOID
631 Disodium inosinate AVOID
635 Disodium 5'-ribonucleotides AVOID
The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label.
636 Maltol
637 Ethyl maltol
640 Glycine
641 L-Leucine
Miscellaneous additives
900 Dimethylpolysiloxane (emulsifier, antifoaming agent, anti- caking agent)
901 Beeswax, white and yellow (glazing agent)
903 Carnauba wax (glazing agent)
904 Shellac, bleached (glazing agent)
905a Mineral oil, white (glazing agent)
905b Petrolatum (glazing agent)
914 Oxidised polyethylene (Humectant)
920 L-Cysteine monohydrochloride (flour treatment agent)
925 Chlorine (flour treatment agent)
926 Chlorine dioxide (flour treatment agent)
928 Benzoyl peroxide (flour treatment agent)
941 Nitrogen (propellant)
942 Nitrous oxide (propellant)
Artificial sweeteners
950 Acesulphame potassium (artificial sweetening substance)
951 Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended.
952 Sodium cyclamate (artificial sweetening substance)
952 Cyclamic acid (artificial sweetening substance)
952 Calcium cyclamate (artificial sweetening substance)
953 Isomalt (humectant)
954 Sodium saccharin (artificial sweetening substance)
954 Saccharin (artificial sweetening substance)
954 Calcium saccharin (artificial sweetening substance)
955 Sucralose (artificial sweetening substance)
956 Alitame (artificial sweetening substance)
957 Thaumatin (flavour enhancer, artificial sweetening substance)
965 Maltitol and maltitol syrup (humectant, stabiliser)
966 Lactitol (humectant)
967 Xylitol (humectant, stabiliser)
1001 Choline salts and esters (emulsifier)
1100 Amylases (flour treatment agent)
1101 Proteases (papain, bromelain, ficin) (flour treatment agent, stabiliser, flavour enhancer)
1102 Glucose oxidase (antioxidant)
1104 Lipases (flavour enchancer)
1105 Lysozyme (preservative) from eggs
1200 Polydextrose (Humectant)
1201 Polyvinylpyrrolidone (stabiliser, clarifying agent, dispersing agent)
1202 Polyvinylpolypyrrolidone (colour stabiliser)
Thickeners, vegetable gums
1400 Dextrin roasted starch
1401 Acid treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidised starch
1405 Enzyme-treated starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate esterified with acetic anhydride
1421 Starch acetate esterified with vinyl acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenylsuccinate
1505 Triethyl citrate
1518 Triacetin (humectant)
1520 Propylene glycol (humectant)
1521 Polyethylene glycol 8000 (antifoaming agent)
We thank
http://www.fedupwithfoodadditives.info/information/additivesall.htm for this information.
These numbers are all meaningless to the average consumer until we start to look a little closer. Unfortunately, looking a little closer is something that usually only occurs when it is too late....when the sickness has already struck...and when the damage has already been done.
PAY ATTENTION - THIS COULD SAVE YOUR LIFE OR AT VERY LEAST MAKE YOU FEEL A WHOLE LOT BETTER THAN YOU CURRENTLY ARE FEELING.
All food additives are listed below by code number and by name. There are about 350 permitted food additives in Australia. About 50 are likely to cause adverse reactions. They are marked in RED bold with “AVOID”
Other Additives in RED should be used, if at all, with caution.
Additives in italics are new, untested and should be avoided.
Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.
Last update June 2009
All food additives are listed below by code number and by name
Colours
100 Turmeric or curcumin, yellow
101 Riboflavin, lactoflavin, vitamin B2, yellow, failsafe
103 Alkanet, pink Alkanet is so new it hasn't been tested for behavioural and learning toxicity. It is a natural colour derived from a plant. As with annatto, this is no guarantee of safety.
120 Cochineal or carmines, red Cochineal, from the body of a South American insect, is moderate in terms of food intolerance reactions, but severe allergic reactions have been reported, especially in dye workers.
140 Chlorophyll
141 Chlorophyll-copper
In the US - and possibly in Europe - caramel 150 may be divided into caramels 150 (sulphite ammonia caramel), 150a (plain or spirit caramel), 150b (caustic sulphite caramel) and 150c (ammonia caramel). Plain caramel is considered failsafe. There is a report of sulphite ammonia caramel used widely in soft drinks like cola causing problems for the extra sulphite sensitive.
153 Carbon black, vegetable carbon
160a Beta-carotene (failsafe)
160e and 160f are too new to have been tested for behavioural toxicity. They might be safe like betacarotene (160a) or harmful like annatto (160b).
Comment: Yellow, orange and red colours called carotenoids occur in nature in colourful fruits and vegetables as well as leafy greens where they are hidden by chlorophyll. Carotenoids are also responsible for the colour of salmon flesh, lobster shells or the plumage of birds like flamingos. These colours have been used for years in poultry and farmed fish feed and are now appearing more frequently as 'natural' food additives. When used commercially these colours are usually synthetically or biotechnically produced, e.g. extracted from algae. In 2002, the European Commission realised that no risk assessment had ever been carried out for carotenoids other than canthaxanthin, which has been found to cause retinal damage when used in large doses in tanning tablets for humans. Safety testing is currently being carried out, but as usual it does not include testing on children's health, behaviour or learning. These colours are too new for us to know whether they will cause dose-related food intolerance reactions. When astaxanthin 161j red colour used in farmed fish was tested on 35 healthy adults, there were small but significant increases in eosinophils (white blood cell associated with allergic reactions, and involved in eosinophilic oesophagitis, a new type of heartburn): http://www.iss.it/binary/saan/cont/astaxanthin.1135154702.pdf. We have received two reports of possible reactions to strongly coloured commercial eggs compared to natural eggs by extremely sensitive failsafers with a high egg intake. For colours in eggs see http://www.iceland.co.uk/Ext_11/web/Market.nsf/(WebSearch)/CusEggs.
Just because colours occur in nature, it doesn't mean they are safe when consumed in doses many times higher than found in natural foods. While we expect these additives will be safer than the artificial colours they replace, we recommend caution and welcome feedback.
162 Beet red Beet red may contain sodium nitrate (preservative 251) up to 25 mg/kg.
163 Anthocyanins, red, blue, violet (from plants)
Colours made from plants are moderate in salicylates (eg anthocyanins, beet red, turmeric, tannins) except for beta-carotene (160a) which is low.
170 Calcium carbonate, white (failsafe)
171 Titanium dioxide, white (failsafe)
172 Iron oxide - red, black, yellow (failsafe)
174 Silver
181 Tannic acid, brown
Preservatives - sorbates
Preservatives - benzoates
Sorbates and benzoates have been associated with the full range of food intolerance reactions.
216 Propylparaben
218 Methylparaben
Preservatives 216 and 218 are only permitted in food colours in Australia.
Preservatives - sulphites (aka sulfites)
Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites.
234 Nisin
235 Natamycin
242 Dimethyl dicarbonate (new, untested)
Preservatives - nitrates and nitrites (also colour fixatives)
Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe.
Food acids
260 Acetic acid
261 Potassium acetate
262 Sodium diacetate
262 Sodium acetate
263 Sodium acetate
264 Ammonium acetate
270 Lactic acid
Preservatives - propionates
Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia.
290 Carbon dioxide (propellant)
296 Malic acid (food acid)
297 Fumaric acid (food acid)
Antioxidants
300 Ascorbic acid (vitamin C)
301 Sodium ascorbate
302 Calcium ascorbate
303 Potassium ascorbate
304 Ascorbyl palmitate
306 Mixed tocopherols (vitamin E)
307 dl-a-Tocopherol
308 g-Tocopherol
309 d-Tocopherol
315 Erythorbic acid
316 Sodium erythorbate
322 Lecithin (also an emulsifier)
Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives.
325 Sodium lactate
326 Potassium lactate
327 Calcium lactate
328 Ammonium lactate
329 Magnesium lactate
330 Citric acid
331 Sodium dihydrogen citrate
331 Sodium citrate
331 Sodium acid citrate
332 Potassium citrates
333 Calcium citrate
334 Tartaric acid
335 Sodium tartrate
336 Potassium tartrate
336 Potassium acid tartrate
337 Potassium sodium tartrate
338 Phosphoric acid
Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.
Mineral salts
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
342 Ammonium phosphates
343 Magnesium phosphates
349 Ammonium malate
350 DL-Sodium malates
351 Potassium malate
352 DL-Calcium malate
353 Metatartaric acid
354 Calcium tartrate
355 Adipic acid
357 Potassium adipate
365 Sodium fumarate
366 Potassium fumarate
367 Potassium fumarate
368 Ammonium fumarate
375 Nicotinic acid, niacin (B vitamin)
380 Triammonium citrate
380 Ammonium citrate
381 Ferric ammonium citrate
385 Calcium disodium EDTA
Vegetables gums and thickeners
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
406 Agar agar, isinglass
Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children.
407a Processed eucheuma seaweed
409 Arabinogalactan
410 Locust bean gum
412 Guar gum
413 Tragacanth
414 Acacia
415 Xanthan gum
416 Karaya gum
418 Gellan gum
Humectants
420 Sorbitol
421 Mannitol
422 Glycerin (glycerol)
Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people.
Emusifiers
433 Polysorbate 80
435 Polysorbate 60
436 Polysorbate 65
440 Pectin (also a vegetable gum)
442 Ammonium salts of phosphatidic acid
444 Sucrose acetate isobutyrate
More mineral salts
450 Sodium pyrophosphate
450 Sodium acid pyrophosphate
450 Potassium pyrophosphate
451 Sodium tripolyphosphate
451 Potassium tripolyphosphate
452 Sodium polyphosphates, glassy
452 Sodium metaphosphate, insoluble
452 Potassium polymetaphosphate
460 Cellulose microcrystalline and powdered (anti-caking agent)
Thickeners, vegetable gums
461 Methylcellulose
464 Hydroxypropyl methylcellulose
465 Methyl ethyl cellulose
466 Sodium carboxymethylcellulose
Emulsifiers
470 Magnesium stearate (emulsifier, stabiliser)
471 Mono- and di-glycerides of fatty acids
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
472d Tartaric and fatty acid esters of glycerol
472e Diacetyltartaric and fatty acid esters of glycerol
473 Sucrose esters of fatty acids
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
477 Propylene glycol mono- and di-esters
480 Dioctyl sodium sulphosuccinate
481 Sodium stearoyl (or oleyl) lactylate
482 Calcium stearoyl (or oleyl) lactylate
491 Sorbitan monostearate
492 Sorbitan tristearate
Mineral salts
500 Sodium carbonate
500 Sodium bicarbonate
501 Potassium carbonates
503 Ammonium carbonate
503 Ammonium bicarbonate
504 Magnesium carbonate (anti-caking agent, mineral salt)
507 Hydrochloric acid (acidity regulator)
508 Potassium chloride
509 Calcium chloride
510 Ammonium chloride
511 Magnesium chloride
512 Stannous chloride (colour retention agent)
514 Sodium sulphate (mineral salt)
515 Potassium sulphate (mineral salt)
516 Calcium sulphate (flour treatment agent, mineral salt)
518 Magnesium sulphate (mineral salt)
519 Cupric sulphate (mineral salt)
526 Calcium hydroxide (mineral salt)
529 Calcium oxide (mineral salt)
535 Sodium ferrocyanide (anti-caking agent)
536 Potassium ferrocyanide (anti-caking agent)
541 Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
542 Bone phosphate (anti-caking agent)
551 Silicon dioxide (anti-caking agent)
552 Calcium silicate (anti-caking agent)
553 Talc (anti-caking agent)
554 Sodium aluminosilicate (anti-caking agent)
556 Calcium aluminium silicate (anti-caking agent)
558 Bentonite (anti-caking agent)
559 Kaolin (anti-caking agent)
570 Stearic acid (anti-caking agent)
575 Gluconod-lactone (acidity regulator)
577 Potassium gluconate (stabiliser)
578 Calcium gluconate (acidity regulator)
579 Ferrous gluconate (colour retention agent)
Flavour enhancers
The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label.
636 Maltol
637 Ethyl maltol
640 Glycine
641 L-Leucine
Miscellaneous additives
900 Dimethylpolysiloxane (emulsifier, antifoaming agent, anti- caking agent)
901 Beeswax, white and yellow (glazing agent)
903 Carnauba wax (glazing agent)
904 Shellac, bleached (glazing agent)
905a Mineral oil, white (glazing agent)
905b Petrolatum (glazing agent)
914 Oxidised polyethylene (Humectant)
920 L-Cysteine monohydrochloride (flour treatment agent)
925 Chlorine (flour treatment agent)
926 Chlorine dioxide (flour treatment agent)
928 Benzoyl peroxide (flour treatment agent)
941 Nitrogen (propellant)
942 Nitrous oxide (propellant)
Artificial sweeteners
The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended.
953 Isomalt (humectant)
965 Maltitol and maltitol syrup (humectant, stabiliser)
966 Lactitol (humectant)
967 Xylitol (humectant, stabiliser)
1001 Choline salts and esters (emulsifier)
1100 Amylases (flour treatment agent)
1101 Proteases (papain, bromelain, ficin) (flour treatment agent, stabiliser, flavour enhancer)
1102 Glucose oxidase (antioxidant)
1104 Lipases (flavour enchancer)
1105 Lysozyme (preservative) from eggs
1200 Polydextrose (Humectant)
1201 Polyvinylpyrrolidone (stabiliser, clarifying agent, dispersing agent)
1202 Polyvinylpolypyrrolidone (colour stabiliser)
Thickeners, vegetable gums
1400 Dextrin roasted starch
1401 Acid treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidised starch
1405 Enzyme-treated starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate esterified with acetic anhydride
1421 Starch acetate esterified with vinyl acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenylsuccinate
1505 Triethyl citrate
1518 Triacetin (humectant)
1520 Propylene glycol (humectant)
1521 Polyethylene glycol 8000 (antifoaming agent)
We thank http://www.fedupwithfoodadditives.info/information/additivesall.htm for this information.