Tag: ORANGE

E472e – DATEM

E472e DATEM is a bread emulsifier used to strengthen dough and improve texture. Regulators still allow it, but newer gut-health signals support caution.
E120 – Carmine

E120 carmine is a natural red colour from cochineal insects. Most toxicology data are reassuring, but documented allergy and rare anaphylaxis keep its safety grade at ORANGE - SOME CONCERNS.
E385 – Calcium disodium EDTA

E385 calcium disodium EDTA helps keep colour and flavour stable, but older safety data and newer EDTA gut concerns support an ORANGE - SOME CONCERNS grade.
E282 – Calcium propionate

E282 (calcium propionate) is a common bread preservative that helps stop mould, but newer human and cohort evidence supports an ORANGE - SOME CONCERNS rating rather than a fully reassuring green grade.
E252 – Potassium nitrate

E252 (potassium nitrate) is a curing preservative used in some traditional meats, fish and cheeses. It remains legal, but nitrosation concerns and newer human signals keep it in the some-concerns range.
E223 – Sodium metabisulfite

E223 (sodium metabisulfite) is a sulfite preservative used in dried fruit, wine, shrimp, and potato products. It is legally permitted but earns an ORANGE grade because sulfite-sensitive people, especially those with asthma, can react.
E435 – Polysorbate 60

E435 (polysorbate 60) is a synthetic emulsifier used in icings, whipped toppings and bakery products. It is authorised in the EU and US, but we grade it ORANGE - SOME CONCERNS because current evidence does not show clear harm at normal use levels, yet gut-barrier, microbiome and rare allergy questions remain.
E160b – Annatto (bixin, norbixin)

E160b (annatto, bixin, norbixin) is a natural orange-yellow colour used mainly in cheeses, spreads, and snacks. It is legally permitted in the EU and US, but rare allergic reactions and a lower ADI for norbixin mean some high-consumer scenarios, especially in children, can have a smaller safety margin.
E450 – Diphosphates

Diphosphates (E450) are phosphate salts used in baking, processed meats and cheese to control acidity, improve texture and retain moisture. They are permitted in the EU and US, but high cumulative phosphate intake from additive-heavy diets may be a concern, especially for people with kidney disease.
E466 – Carboxymethyl Cellulose (Cellulose Gum)

E466 (carboxymethyl cellulose, also called cellulose gum) is a cellulose-derived thickener and stabiliser. Regulators consider it safe for general use, but controlled human studies suggest it can alter the gut microbiome and cause mild gastrointestinal discomfort in some people at higher intakes, so it is graded ORANGE - SOME CONCERNS.
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.