Tag: ORANGE

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.
E220 – Sulphur dioxide

Classified here as ORANGE because while most people can tolerate it in small amounts, sulphur dioxide can trigger asthma attacks, respiratory problems, and allergic-like reactions in sensitive individuals.
E211 – Sodium Benzoate

Sodium benzoate (E211) is a preservative used in soft drinks, sauces, and processed foods. While generally safe at regulated levels, it has been linked to benzene formation and hyperactivity in children, making it a substance to consume in moderation.
E407 – Carrageenan

Carrageenan (E407) is a seaweed-derived thickener and stabilizer used in dairy, plant-based milks, and processed foods. It is legally allowed but remains controversial due to concerns about digestive health.
E250 – Sodium Nitrite

Sodium Nitrite (E250) is a preservative used in cured meats. Effective against dangerous bacteria, but controversial due to cancer risk from nitrosamines.
E129 – Allura Red AC

Allura Red AC (E129), also known as FD&C Red No. 40 in the United States, is a bright red azo dye used extensively in beverages, confectionery, dairy desserts, baked goods, and pharmaceuticals.
E102 – Tartrazine

Tartrazine (E102) is a synthetic lemon-yellow azo dye used widely in processed foods, beverages, medicines, and cosmetics.
E950 – Acesulfame K

Acesulfame potassium is a synthetic sweetener developed in the late 1960s by German chemists. Common Uses: Diet and “zero” soft drinks, sugar-free chewing gums, candies, and desserts, low-calorie yoghurts and baked goods (heat stable, unlike aspartame), tabletop sweetener blends (with aspartame, sucralose, or cyclamate), pharmaceuticals and oral hygiene products for palatability.
E621 – Monosodium glutamate (MSG)

MSG is the sodium salt of the amino acid L‑glutamic acid used to boost umami and overall flavour. Common Uses: Snack foods, instant noodles, packet soups and meal bases for depth and meatiness, processed meats and ready meals to enhance savoury notes, sauces, condiments and bouillon/stock cubes, restaurant cooking and seasonings.