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Except where stated, the list of INS numbers and associated food additives is based on the most recent publication of the Codex Alimentarius, [2] Class Names and the International Numbering System for Food Additives, first published in 1989, with revisions in 2008 and 2011. E number and American approval flags are derived from other sources.
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. Color retention agents In contrast to colorings, color retention agents are used to preserve a food's ...
This numbering scheme has been adopted and extended by the Codex Alimentarius Commission as the International Numbering System for Food Additives (INS) to internationally identify all additives (INS number., [2] E numbers are all prefixed by "E", but countries outside Europe use only the number, whether the additive is approved in Europe or not.
See also their document "Class Names and the International Numbering System for Food Additives" (Ref: CAC/GL #36 publ. in 1989, Revised in 2008, Amended in 2018, 2019, 2021) Joint FAO/WHO Expert Committee on Food Additives (JECFA) publications at the World Health Organization (WHO) Food Additive Index, JECFA, Food and Agriculture Organization (FAO)
E numbers are given to EU Approved food additives. Additives can be utilized for various purposes: colours, preservatives , antioxidants , sweeteners , emulsifiers , stabilisers , thickeners and other.
21 CFR 178 Indirect food additives: Adjuvants, production aids, and sanitizers; 21 CFR 180 Food additives permitted in food or in contact with food on an interim basis pending additional study; Polymers or additives can also be regulated in other ways with exemptions; for example: [clarification needed] Threshold of regulation; Food contact ...
The FCC has been published since 1966. Before 1960s, although the federal Food and Drug Administration (FDA) had by regulations and informal statements defined in general terms quality requirements for food chemicals generally recognized as safe (), these requirements were not published in the official regulations or designed to be sufficiently specific, therefore their use for general ...
The Anti Additive Association (A.A) is a non-profit organization that sets standards, certifies, and labels in order to provide an additive-free food environment. The A.A. also supports and facilitates the work of anti additive and clean label , [ 1 ] the concepts which both originated in the Netherlands, Europe.