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

E413 – Tragacanth

E413 tragacanth is a natural plant gum used as a thickener and stabiliser. Current evidence is broadly reassuring, though high intakes may cause temporary digestive discomfort.
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.
E445 – Glycerol esters of wood rosin

E445 helps keep citrus flavour oils evenly suspended in cloudy drinks. Current reviews place compliant food-grade material in the low-risk range at permitted use levels.
E440 – Pectin

E440 (pectin) is a fruit-derived gelling and thickening agent used in jams, yogurts, desserts and confectionery. Current EFSA and JECFA assessments support a GREEN - SAFE grade, although very-young-infant medical-formula uses were assessed separately.
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.
E469 – Enzymatically hydrolysed carboxymethyl cellulose

E469 is a lower-viscosity cellulose derivative used when manufacturers want stability and mouthfeel without a heavy, gummy texture. Current evidence still supports a GREEN - SAFE rating, while newer CMC-family gut studies justify a narrow caveat rather than a downgrade.
E460 – Cellulose

E460 covers microcrystalline cellulose and powdered cellulose. Current EFSA and JECFA evaluations support a GREEN - SAFE rating, with no numerical ADI needed and only mild digestive effects possible at high intakes.
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.
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.
E412 – Guar gum

E412 (guar gum) is a plant-based thickener made from guar beans. It is widely authorised in the EU and affirmed as GRAS (Generally Recognized as Safe) in the US. For most people it is considered low risk, with digestive discomfort at high intakes as the main caveat.
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.
E417 – Tara gum

E417 (Tara gum) is a natural thickener obtained from the seeds of the tara tree. It is widely used to improve texture and stability in dairy, bakery and processed foods. Current scientific evidence supports a GREEN – SAFE safety grading for the general population.
E322 – Lecithins

E322 (Lecithins) are natural phospholipid emulsifiers from soy, sunflower or egg. They are widely used in chocolate, baked goods and infant formulas. Regulatory bodies consider lecithins safe, and independent studies support excellent tolerance, so the grading is GREEN – SAFE.
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.
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.
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.
E422 – Glycerol

Glycerol is naturally present in fats and oils and is also produced commercially. It has a long record of safe use. Toxicological studies demonstrate that glycerol is not carcinogenic, mutagenic, or teratogenic.