*Preservatives (200 range) help protect against food deterioration caused by micro-organisms
*Antioxidants (300 range) slow or prevent the oxidative deterioration of foods, such as when fats and oils go rancid.
*Emulsifiers (mostly in the 400 range) help prevent oil and water mixtures (eg in mayonnaise) from separating.
*Stabilisers (mostly in the 400 range) maintain the uniform dispersal of substances in a food.
*Thickeners (including vegetable gums, which have code numbers mostly in the 400 range, and modified starches, with code numbers in 1000 range) increase the viscosity of food to a desired consistency.
*Flavour enhancers (mainly in the 600 range) improve the flavour and/or aroma of food
* Sweeteners (including intense sweeteners in the 900 range, and bulk sweeteners such as sorbitol, 420) impart a sweet taste for fewer kilojoules than sugar
*Glutamates
Flavour enhancers ranging from 621-625, are found in many foods, including packet soups, flavoured noodles, sauces and savoury snacks. People sensitive to monosodium glutamate (621) may have short-term reactions such as headaches, flushing and numbness when they eat foods that contain large amounts of MSG, and some asthmatics may also be susceptible.
*Processing aids are not required to be lised, even though traces may be present in food. Enzymes are an example.
courtesy Choice Magazine May 2008
Choice Food for Kids
The effects of Food Additives:
Food Preservatives,
Colours, Bleaches, Flavours,
Emulsifiers, Stabilisers
Animal Derived Food Additives List
Allergy Alerts Updates
Food Composition Site
Food Standards Australia
Sustainable Living
Cancer websites
Fed Up With Food Additives -
Food Intolerance Network.
FSANZ - regulators of the Food Standards Code.
|
| |
Cellulose |
| |
Isomaltulose |
| 100 |
Curcumin |
| 101 |
Riboflavin,Vit B2 |
| 102 |
Tartrazine |
| 104 |
Quinoline yellow artificial colour found in Honey and Lemon Strepsils, not listed on the label - not permitted in Australia |
| 107 |
Yellow 2G |
| 110 |
Sunset Yellow FCF |
| 120 |
Cochineal, carminic acid |
| 122 |
Carmoisine |
| 123 |
Amaranth |
| 124 |
Brilliant scarlet Ponceau 4R |
| 127 |
Erythrocine restricted to glace cherries |
| 129 |
Allura Red AC |
| 132 |
Indigo carmine |
| 133 |
Brilliant blue FCF |
| 140 |
Chlorophylls |
| 142 |
Green S |
| 150 |
Caramel |
| 151 |
Brilliant black BN |
| 153 |
Carbo medicinalis vegetalis (charcoal) |
| 155 |
Chocolat brown NT |
| 160 |
Carotenoids |
| 160a |
Carotene, alpha, beta, gamma |
| 160b |
Annato (bixin, norbixin) (natural additive) found in Margarine, Cheshire cheese, smoked fish and cakes - can cause reactions in some people |
| 160e |
Beta-apo-8'carotenal |
| 160f |
Ethyl ester of beta-apo-8'carotenoic acid |
| 161 |
Xanthophylls |
| 161g |
Canthaxanthine |
| 162 |
Beetroot red, betanin |
| 163 |
Anthocyanins |
| 170 |
Calcium carbonate |
| 171 |
Titanium dioxide |
| 172 |
Iron oxides and hydroxides |
| 200 |
Sorbic acid |
| 201 |
Sodium sorbate |
| 202 |
Potassium sorbate |
| 203 |
Calcium sorbate |
| 210 |
Benzoic acid |
| 211 |
Sodium benzoate Preservative - found in ie Pepsi Max, Fanta, Sprite, Sunkist, and Coke Zero among other drinks - has the ability to deactivate parts of DNA and eventually cause diseases such as Parkinson's and cirrhosis of the liver. "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether," Prof Piper. see news article or scroll to bottom of page. [news.ninemsn.com.au] |
| 212 |
Potassium benzoate |
| 213 |
Calcium benzoate |
| 216 |
Propylparaben |
| 218 |
Methylparaben |
| 220 |
Sulphur dioxide |
| 221 |
Sodium sulphite |
| 222 |
Sodium bisulphite |
| 223 |
Sodium metabisulphite |
| 224 |
Potassium metabisulphite |
| 225 |
Potassium sulphite |
| 234 |
Nisin |
| 249 |
Potassium nitrite |
| 250 |
Sodium nitrite Preservative, typically found in processed meats, listed as "probably carcinogenic to humans' by WHO International Agency for Research on Cancer, because it can be converted to cancer-causing nitrosamines in the stomach. Nitrosamines can increase the risk of gastric cancer, although this risk is small. In processed foods, however, sodium nitrite and nitrate prevent the growth of bacteria that cause botulism poisoning, which can be deadly.
courtesy Choice magazine, May 2008 |
| 251 |
Sodium nitrate Preservative, typically found in processed meats, listed as "probably carcinogenic to humans' by WHO International Agency for Research on Cancer, because it can be converted to cancer-causing nitrosamines in the stomach. Nitrosamines can increase the risk of gastric cancer, although this risk is small. In processed foods, however, sodium nitrite and nitrate prevent the growth of bacteria that cause botulism poisoning, which can be deadly.
courtesy Choice magazine, May 2008 |
| 252 |
Potassium nitrate |
| 260 |
Acetic acid |
| 261 |
Potassium acetate |
| 262 |
Sodium acetate |
| 263 |
Calcium acetate |
| 270 |
Lactic acid |
| 280 |
Propionic acid |
| 281 |
Sodium propionate |
| 282 |
Calcium propionate Prevents mould growth on bread and is most heavily used in humid, tropical areas. It's been linked to migraines and behavioural and learning problems but reports are anecdotal
courtesy Choice magazine, May 2008 |
| 283 |
Potassium propionate |
| 290 |
Carbon dioxide |
| 296 |
Malic acid |
| 297 |
Fumaric acid |
|
|
