Category: Thickeners, stabilisers and emulsifiers
400–499 – THICKENERS, STABILISERS AND EMULSIFIERS
400–409 Alginates
410–419 Natural gums
420–429 Other natural agents
430–439 Polyoxyethene compounds
440–449 Natural emulsifiers
450–459 Phosphates
460–469 Cellulose compounds
470–489 Fatty acids and compounds
490–499 Others
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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.
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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.
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E1422 – Acetylated Distarch Adipate
E1422 Acetylated Distarch Adipate is a modified starch thickener and stabiliser with a strong safety record. We grade it GREEN – SAFE.
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E410 – Locust Bean Gum
Toxicological studies show no evidence of carcinogenicity, genotoxicity, or reproductive toxicity. Locust bean gum functions like other soluble dietary fibers and is not absorbed intact in the gut. Instead, it passes into the colon where it undergoes fermentation by gut microbiota.
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E415 – Xanthan Gum
Health concerns are minimal, though excessive consumption may lead to mild digestive discomfort in sensitive individuals. This can include bloating, flatulence, or a laxative effect when consumed in high amounts.
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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.