Tag: ORANGE

E316 – Sodium erythorbate

E316 (sodium erythorbate) is an antioxidant used mainly in cured and processed meats to stabilise colour and slow oxidation. It remains legally permitted, but a new large cohort study reported a small association with cancer incidence at higher intakes, so we grade it ORANGE – SOME CONCERNS. The most practical risk-reduction step is limiting ultra-processed…
E627 – Disodium guanylate

E627 (disodium guanylate) is a GMP-based flavour enhancer used to boost umami, usually together with MSG or inosinate. It is permitted in the EU and US, but graded ORANGE because purine metabolism can matter for gout, hyperuricemia, and uric‑acid kidney stones.
E451 – Triphosphates

E451 (triphosphates) are phosphate salts used to stabilise processed foods and improve texture by binding water. They are permitted in the EU and US, but high overall phosphate intake can be a concern for people with kidney disease, so E451 is graded ORANGE – SOME CONCERNS.
E635 – Disodium 5’–ribonucleotides

E635 (Disodium 5'-ribonucleotides) is a flavour enhancer usually used with MSG to boost umami. It is permitted in the EU and US, but it can matter for people sensitive to purines (gout, hyperuricemia), so we grade it ORANGE.
E631 – Disodium inosinate

E631 (disodium inosinate) is a flavour enhancer that boosts umami taste, often used in instant noodles, snack seasonings and stock cubes. Regulators allow it and JECFA assigns a group ADI not specified for inosinate salts, indicating low toxicity at normal use. Our grade is ORANGE – SOME CONCERNS because inosinate is a purine nucleotide that…
E471 – Mono- and diglycerides of fatty acids

E471 (mono- and diglycerides of fatty acids) are widely used food emulsifiers derived from fats and oils. They are legally approved and generally safe for most consumers, but their metabolic equivalence to dietary fats, possible animal origin, and high exposure in ultra-processed foods justify an ORANGE – SOME CONCERNS grading.
E341 – Calcium Phosphates (i, ii, iii)

E341 refers to calcium phosphates (i, ii, iii) used in foods as leavening acids, mineral supplements and anti-caking agents. While approved globally, modern studies raise concerns about excessive phosphate intake and its impact on kidney and cardiovascular health, leading to an ORANGE safety grade.
E452 – Polyphosphates (i, ii, iii, iv, v)

E452 (Polyphosphates) includes sodium, potassium, calcium, ammonium and mixed polyphosphate salts used as stabilising and emulsifying agents. EFSA’s phosphate group ADI has been exceeded in some population groups, and independent studies link high phosphate additive intake to kidney and cardiovascular concerns. Safety grade: ORANGE – SOME CONCERNS.
E451(i) – Pentasodium triphosphate

E451(i) (Pentasodium triphosphate) is a fast-absorbing inorganic phosphate widely used in processed meats and bakery products. High intake has been linked to kidney strain and vascular calcification in independent studies. We assign ORANGE – SOME CONCERNS to reflect these exposure-related risks.
E450(i) – Disodium diphosphate

Inorganic pyrophosphate produced by heating sodium phosphate salts. Widely used to stabilise texture and moisture in processed foods but is absorbed very rapidly in the body, which can stress kidney and cardiovascular systems in sensitive individuals.
E150d – Sulfite Ammonia Caramel (Class IV)

E150d (Sulfite Ammonia Caramel) is the darkest caramel used widely in colas and sauces. It can form 4‑MeI and retain traces of sulfite, so we grade it ORANGE – SOME CONCERNS even though typical exposures remain below regulatory limits.
E150c – Ammonia Caramel (Class III)

E150c (Ammonia Caramel) uses ammonium compounds during manufacture and can form trace 4‑MeI. Regulators apply a lower ADI for this class, and we grade it ORANGE – SOME CONCERNS to reflect the by‑product issue.
E339 – Sodium phosphates

E339 (sodium phosphates) are acidity regulators, emulsifying salts and sequestrants. Learn how they are made, where they are allowed, typical uses, and why we grade them ORANGE – SOME CONCERNS based on EFSA’s ADI and emerging kidney–cardiovascular evidence.
E150b – Caustic Sulfite Caramel (Class II)

E150b (Caustic Sulfite Caramel) is made with sulfite compounds. It is safe for most consumers but may trigger intolerance in sulfite‑sensitive individuals. Our grading is ORANGE – SOME CONCERNS to reflect this practical risk.
E320 – Butylated hydroxyanisole (BHA)

Butylated hydroxyanisole (E320, BHA) is a synthetic antioxidant used to protect fats and oils from rancidity. It is permitted in the EU with an ADI of 1.0 mg/kg bw/day and allowed in the US for specified uses, but mechanistic and high‑dose animal data raise endocrine and tumor concerns. We grade it ORANGE — Some Concerns.
E321 – Butylated hydroxytoluene (BHT)

Butylated hydroxytoluene (E321, BHT) is a synthetic antioxidant used to stabilize fats and oils. EFSA set an ADI of 0.25 mg/kg bw/day in 2012. While permitted in the EU and US, mechanistic and high‑dose animal data suggest endocrine, hepatic, and tumor‑promotion effects, so we grade it ORANGE — Some Concerns.
E954 – Saccharin

Saccharin (E954) is an intense, zero‑calorie sweetener. It is legally approved but retains some controversy at high intakes, so we grade it ORANGE – SOME CONCERNS.
E955 – Sucralose

Sucralose (E955) is a zero-calorie artificial sweetener. Approved globally, but controversial for gut health, metabolism, and safety when heated.
E338 – Phosphoric Acid

Phosphoric acid (E338) is widely used in soft drinks and processed foods. It is legally permitted but controversial due to links with bone health, dental erosion, and kidney issues.
E172 – Iron oxides and hydroxides

Colouring additive rated ORANGE – SOME CONCERNS due to safety debates, though legally permitted in EU and US.