The Doctors Reference Site 
Food Additive Codes

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*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
300 Ascorbic acid, Vit.C
301 Sodium ascorbate
306 Tocopherol-rich extracts of natural origin,Vit. E
306-9 Vitamin E
307 Synthetic alpha-tocopherol- Vit.E
308 Synthetic gamma-tocopherol- Vit.E
309 Synthetic delta-tocopherol, Vit.E
310 Propyl gallate
311 Octyl gallate
312 Dodecyl gallate
320 Butylated hydroxy-anisole (BHA) Antioxidant is typically found in margarine and spreads, salad dressings, walnuts and pecans, and instant mashed potato. Listed on the WHO International Agency for Research on Cancer.
321 Butylated hydroxy-toluene (BHT)
322 Lecithins
325 Sodium lactate
326 Potassium lactate
327 Calcium lactate
330 Citric acid
331 Sodium citrate
332 Potassium citrate
333 Calcium citrate
334 Tartaric acid
335 Sodium tartarate
336 Potassium acid tartarate
337 Sodium potassium tartarate
339 Sodium orthophosphate
340 Potassium orthophosphate
341 Calcium orthophosphate
350 Sodium malate
351 Potassium malate
352 Calcium malate
353 Metatartaric acid
354 Calcium tartrate
355 Adipic acid
363 Succinic acid
375 Niacin
380 Tri-ammmonium citrate
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
406 Agar
407 Carrageenan
410 Locust bean gum
412 Guar gum
413 Tragacanth
414 Acacia
415 Xanthan gum
416 Karaya gum
420 Sorbitol
422 Glycerin
440(a) Pectin
450 Sodium and potassium metaphosphates,polyphosphates and pyrophosphates
461 Methylcellulose
464 Hydroxypropylmethyl cellulose
466 Sodium carboxymethyl cellulose
500 Sodium bicarbonate
500 Sodium carbonate
501 Potassium bicarbonate
501 Potassium carbonate
503 Ammonium bicarbonate
503 Ammonium carbonate
504 Magnesium carbonate
509 Calcium chloride
529 Calcium oxide
621 MSG Mono Sodium Glutamate
627 Disodium 5 -guanylate (flavour enhancer)
635 Sodium 5 Ribonucleotide
931 Nitrogen
932 Nitrous oxide
951 Aspartame Unsafe for people suffering from PKU.
952 Cyclamate
955 Sucralose sweetener
954 Saccharin
965 Hydrogenated glucose syrups
965 Hydrogenated glucose syrups
1200 Polydextrose
- Propane
- Butane
- Isobutane
- Octafluorocyclobutane
1400 Dextrins
1403 Bleached starch
1404 Oxidised starch
1405 Enzyme-treated starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated starch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenylsuccinate

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