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 July 2006

Food additives by code number

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

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

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).

161       Xanthophylls, yellow (see comment)

161g     canthaxanthin (new, see comment)

161I      citranaxanthin (new, see comment)

Beta apo 8'carotenal (160e), canthaxanthin (161g) and citranaxanthin (161i) are used in poultry feed to deepen the colour of egg yolks. We have received a few reports of reactions. Canthaxanthin taken in large quantities in tanning tablets has been associated retinal damage. It is used as a food colour, in poultry feed and fed to farmed salmon and trout to colour their flesh. See sample colours in eggs at http://www.iceland.co.uk/Ext_11/web/Market.nsf/(WebSearch)/CusEggs/

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.

More food acids

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

More food acids

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)

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)

Food additives by name

Avoid additives in RED bold. Additives in italics are new and untested, avoid those also.

Name Code Number

Acacia (thickener, vegetable gum) 414

Acesulphame potassium (artificial sweetener) 950

Acetic acid, glacial (food acid) 260

Acetic and fatty acid esters of glycerol (emulsifier) 472a

Acetylated distarch adipate (thickener, vegetable gum) 1422

Acetylated distarch phosphate (thickener, vegetable gum) 1414

Acid treated starch (thickener, vegetable gum) 1401

Activated vegetable carbon (colouring) 153

Adipic acid (food acid) 355

Agar (thickener, vegetable gum) 406

Alginic acid (thickener, vegetable gum) 400

Alitame (artificial sweetening substance) 956

Alkaline treated starch (thickener, vegetable gum) 1402

Alkanet (colouring) 103

Allura red AC (CI 16035) (colouring) 129 AVOID

Amaranth (colouring) 123 AVOID

Ammonium acetate (food acid) 264

Ammonium alginate (thickener, vegetable gum) 403

Ammonium bicarbonate (mineral salt) 503

Ammonium carbonate (mineral salt) 503

Ammonium chloride (mineral salt) 510

Ammonium citrate (food acid) 380

Ammonium fumarate (food acid) 368

Ammonium lactate (food acid) 328

Ammonium malate (food acid) 349

Ammonium phosphates (mineral salt) 342

Ammonium salts of phosphatidic acid (emulsifier) 442

Amylases (flour treatment agent) 1100

Annatto extracts, bixin, norbixin (colouring) 160b AVOID

Anthocyanins (colouring) 163

Arabinogalactan (thickener, vegetable gum) 409

Ascorbic acid (antioxidant) 300

Ascorbyl palmitate (antioxidant) 304

Aspartame (Nutrasweet, Equal) (artificial sweetening substance) 951 AVOID

Azorubine, carmoisine (colouring) 122 AVOID

Beeswax, white and yellow (glazing agent) 901

Beet red (colouring) 162

Bentonite (anti-caking agent) 558

Benzoic acid (preservative) 210 AVOID

Benzoyl peroxide (flour treatment agent) 928

Bleached starch (thickener, vegetable gum) 1403

Bone phosphate (anti-caking agent) 542

Brilliant black BN (colouring) 151 AVOID

Brilliant blue FCF (colouring) 133 AVOID

Brown HT, chocolate brown (colouring) 155 AVOID

Butylated hydroxyanisole (antioxidant) 320 AVOID

Butylated hydroxytoluene (antioxidant) 321 AVOID

tert-Butylhydroquinone (antioxidant) 319 AVOID

Calcium acetate (food acid) 263

Calcium alginate (thickener, vegetable gum) 404

Calcium aluminium silicate (anti-caking agent) 556

Calcium ascorbate (antioxidant) 302

Calcium benzoate (preservative) 213 AVOID

Calcium carbonate (mineral salt, colouring) 170

Calcium chloride (mineral salt) 509

Calcium citrate (food acid) 333

Calcium cyclamate (artificial sweetening substance) 952

Calcium disodium EDTA (preservative) 385

Calcium fumarate (food acid) 367

Calcium hydroxide (mineral salt) 526

Calcium gluconate (acidity regulator) 578

Calcium di-L-glutamate (flavour enhancer) 623 AVOID

Calcium lactate (food acid) 327

DL-Calcium malate (food acid) 352

Calcium oleyl lactylate (emulsifier) 482

Calcium oxide (mineral salt) 529

Calcium phosphates (mineral salt) 341

Calcium propionate (preservative) 282 AVOID

Calcium saccharin (artificial sweetening substance) 954

Calcium silicate (anti-caking agent) 552

Calcium sorbate (preservative) 203 AVOID

Calcium stearoyl lactylate (emulsifier) 482

Calcium sulphate (flour treatment agent, mineral salt) 516

Calcium tartrate (food acid) 354

Canthaxanthin 161g (new, see comment)

Caramel (colouring) 150 (see comment above)

Carbon blacks (colouring) 153

Carbon dioxide (propellant) 290

Carmines (colouring) 120

Carnauba wax (glazing agent) 903

b-apo-8' Carotenal (colouring) 160e

b-Carotene (colouring) 160a

Carotene, others (colouring) 160

b-apo-8' Carotenoic acid methyl or ethyl ester (colouring) 160f

Carrageenan (thickener, vegetable gum) 407

Cellulose microcrystalline and powdered (anti-caking agent) 460

Chlorine (flour treatment agent) 925

Chlorine dioxide (flour treatment agency) 926

Chlorophyll (colouring) 140

Chlorophyll-copper complex (colouring) 141

Choline salts and esters (emulsifier) 1001

Citranaxanthin 161I (new, see comment)

Citric acid (food acid) 330

Citric and fatty acid esters of glycerol (emulsifier) 472c

Cochineal (CI 75470) (colouring) 120

Cupric sulphate (mineral salt) 519

Curcumin (colouring) 100

Cyclamic acid (artificial sweetening substance) 952

L-Cysteine monohydrochloride (flour treatment agent) 920

Dextrin roasted starch (thickener, vegetable gum) 1400

Diacetyltartaric and fatty acid esters of glycerol (emulsifier) 472e

Dimethyl dicarbonate (preservative) 242

Dimethylpolysiloxane (emulsifier, antifoaming agent, anti-caking agent) 900

Dioctyl sodium sulphosuccinate (emulsifier) 480

Disodium guanylate (flavour enhancer) 627 AVOID

Disodium inosinate (flavour enhancer) 631 AVOID

Disodium 5'!-ribonucleotides (flavour enhancer) 635 AVOID

Distarch phosphate (thickener, vegetable gum) 1412

Dodecyl gallate (antioxidant) 312 AVOID

Enzyme-treated starches (thickener, vegetable gum) 1405

Erythorbic acid (antioxidant) 315

Erythrosine (colouring) 127 AVOID

Ethyl maltol (flavour enhancer) 637

Ferric ammonium citrate (food acid) 381

Ferrous gluconate (colour retention agent) 579

Food green S, acid brilliant green (colouring) 142 AVOID

Fumaric acid (food acid) 297

Gellan gum (thickener, vegetable gum) 418

Glucono G-lactone (acidity regulator) 575

Glucose oxidase (antioxidant) 1102

L-Glutamic acid (flavour enhancer) 620 AVOID

Glycerin (humectant) 422

Glycine (flavour enhancer) 640

Guar gum (thickener, vegetable gum) 412

Hydrochloric acid (acidity regulator) 507

Hydrolysed vegetable protein (HVP), hydrolysed plant protein (HPP), yeast extract contain MSG AVOID

Hydroxypropyl distarch phosphate (thickener, vegetable gum) 1442

Hydroxypropyl methylcellulose (thickener, vegetable gum) 464

Hydroxypropyl starch (thickener, vegetable gum) 1440

Indigotine, indigo carmine (colouring) 132 AVOID

Iron oxide (black, red, yellow) (colouring) 172

Isomalt (humectant) 953

Karaya gum (thickener, vegetable gum) 416

Kaolin (anti-caking agent) 559

Lactic acid (food acid) 270

Lactic and fatty acid esters of glycerol (emulsifier) 472b

Lactitol (humectant) 966

Lecithin (antioxidant, emulsifier) 322

L-Leucine (flavour enhancer) 641

Lipases (flavour enchancer) 1104

Locust bean gum (thickener, vegetable gum) 410

Lysozyme (preservative) 1105

Magnesium carbonate (anti-caking agent, mineral salt) 504

Magnesium chloride (mineral salt) 511

Magnesium di-L-glutamate (flavour enhancer) 625 AVOID

Magnesium lactate (food acid) 329

Magnesium phosphates (mineral salt) 343

Magnesium stearate (emulsifier, stabiliser) 470

Magnesium sulphate (mineral salt) 518

Malic acid (food acid) 296

Maltitol and maltitol syrup (humectant, stabiliser) 965

Maltol (flavour enhancer) 636

Mannitol (humectant) 421

Metatartaric acid (food acid) 353

Methyl ethyl cellulose (thickener, vegetable gum) 465

Methylcellulose (thickener, vegetable gum) 461

Methylparaben (preservative) 218

Mineral oil, white (glazing agent) 905a

Mono- and di-glycerides of fatty acids (emulsifier) 471

Monoammonium L-glutamate (flavour enhancer) 624 AVOID

Monopotassium L-glutamate (flavour enhancer) 622 AVOID

Monosodium L-glutamate MSG (also in hydrolysed vegetable protein HVP) (flavour enhancer) 621 AVOID

Monostarch phosphate (thickener, vegetable gum) 1410

Natamycin (preservative) 235

Niacin (colour retention agent) 375

Nisin (preservative) 234

Nitrogen (propellant) 941

Nitrous oxide (propellant) 942

Octyl gallate (antioxidant) 311 AVOID

Oxidised polyethylene (Humectant) 914

Oxidised starch (thickener, vegetable gum) 1404

Pectin (vegetable gum) 440

Petrolatum (glazing agent) 905b

Phosphated distarch phosphate (thickener, vegetable gum) 1413

Phosphoric acid (food acid) 338

Polydextros