Recent additives
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E262 – Sodium acetates E262(i) and E262(ii)
E262 sodium acetates include sodium acetate and sodium diacetate, used for acidity control, flavour and preservation. An ORANGE grade reflects limited chronic evidence and emerging metabolic concerns.
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E999 – Quillaia extract
E999 quillaia extract is a plant-derived foaming agent used mainly in drinks. Long-term animal studies are reassuring, while concentrated high doses can irritate the digestive tract.
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E332 – Potassium citrates
E332 potassium citrates regulate acidity and stabilise foods and drinks. They are considered safe at normal food-use levels, with caution mainly for high supplemental potassium doses.
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E551 – Silicon dioxide
E551 silicon dioxide is an anti-caking agent used in powdered foods and supplements. Current exposure is considered acceptable, but animal findings and particle uncertainty support an ORANGE – SOME CONCERNS grade.
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E470a – Sodium, potassium and calcium salts of fatty acids
E470a covers sodium, potassium and calcium salts of fatty acids used as emulsifiers, stabilisers and anti-caking agents. It is GREEN – SAFE at normal food-use levels, with practical cautions about variable plant or animal source…
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E570 – Fatty acids
E570 fatty acids are food-grade fatty acids used as release agents, lubricants, defoamers and coating aids. They are generally safe at permitted use levels.
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E535 – Sodium ferrocyanide
E535 sodium ferrocyanide is an anti-caking agent used in salt. It is generally safe at permitted levels, with kidney-related caution only at much higher exposure.
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Colours
Colours are additives used to restore, enhance, or standardise the appearance of food and drinks.
Preservatives
Preservatives help slow spoilage by inhibiting the growth of microorganisms and extending shelf life.
Antioxidants and acidity regulators
These additives help prevent oxidation, maintain freshness, and control the acidity or alkalinity of food.
Thickeners, stabilisers and emulsifiers
These additives improve texture, keep ingredients evenly mixed, and help foods maintain a consistent structure.
pH regulators and anti caking agents
These additives adjust acidity and help powders or granules stay free-flowing instead of clumping together.
Flavour enhancers
Flavour enhancers are used to intensify or round out existing taste without necessarily adding a distinct flavour of their own.
Antibiotics
This category includes substances historically used in limited food-related contexts to inhibit bacterial growth.
Glazing agents, gases and sweeteners
These additives provide shine, assist with packaging or processing, and add sweetness with or without sugar.
Additional additives
Additional additives include specialised substances that do not fit neatly into the main standard additive groups.
Browse by safety grade
Food additives scanner mobile application
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- Automatic detection of additives and E-numbers.
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- Clear results without complex chemistry.
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