Intended to promote clarity, E-numbers often do exactly the opposite. Muhammad Munir Chaudry takes a look at E-numbers and food additives, with a special focus on the needs of Halal consumers.

Have you checked the ingredients on a food product, only to find things like E-471 or E-482 among the ingredients? What does that mean and why don’t they just list the actual ingredient?

E-numbers are reference numbers used by the European Union (EU) to facilitate identification of food additives. All food additives used in the European Union are identified by an E-number. The “E” stands for “Europe” or “European Union”. In general, each food additive is assigned a unique number though sometimes related additives may be assigned an extension rather than a unique number, such as E-470a and E-470b.

The Scientific Committee on Food (SCF) is responsible for the safety evaluation of food additives in the European Union. After the SCF approves a food additive, the Commission of the European Union assigns it an e-number. E-numbers are only assigned to substances that are added directly to food products. Additives such as enzymes and processing aids, which may be classified as indirect or secondary direct additives in the USA, are not included in the E-number system.

E-numbers are assigned as follows:

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• 100-199 food colours
  
• 200-299 preservatives
  
• 300-399 antioxidants, phosphates, and complexing agents
  
• 400-499 thickeners, gelling agents, phosphates, humectants, emulsifiers
  
• 500-599 salts and related compounds
  
• 600-699 flavour enhancers
  
• 700-899 not used for food additives (used for feed additives)
  
• 900-999 surface coating agents, gases, sweeteners
  
• 1000-1399 miscellaneous additives
  
• 1400-1499 starch derivatives

The EU has a directive on food labelling which requires food additives to be listed in the product ingredients whenever they are added for technological purposes. Such purposes include colouring, sweetening and flavour enhancement as well as common functions like preservation, thickening, emulsifying and the like. Flavourings and substances used in the protection of plants and plant products or as nutrients do not need to be included in the ingredient list. This includes minerals, trace elements and vitamins. Because of this, some substances that are regulated as food additives in other countries may be exempt from the food additive definition in the EU.

Ingredients must be listed in descending order of weight as recorded at the time of the use in the manufacture of the foodstuff. Since food additives are normally used in small quantities, they are generally found close to the end of the list of ingredients.

For Halal consumers, it would be more convenient if E-numbers could be simply classified as Halal or haram. However, this is not possible as food additives may be manufactured synthetically from petrochemical raw materials or from plant and animal sources. While synthetic additives should qualify for Halal status, a specific additive may be produced from multiple sources. In general, the origin of the additive must be known to determine if it qualifies as Halal. This information is usually not disclosed with the ingredient information.

List of common food additive E-numbers
These additives are made from plant or animal oils or proteins or synthetically. Their Halal status is questionable unless they are Halal certified or come from uncontaminated plant or Halal processed animals. Halal consumers should beware whenever products contain these additives.

*Notes:

Q1. These ingredients are made from plant oils, animal fats or synthetically. Many are combinations of various fatty acids (that is to say, stearates, oleates, laureates) with glycerol (glycerine) and other chemicals, hence they are questionable or doubtful in nature. Consumers should look for Halal certified products where the doubt has been cleared or inquire from the manufacturer about the source of such ingredients.

Q2. These ingredients are made from plant proteins, animal proteins, synthetic sources or through biotechnology. The basic ingredients here are the amino acids, which may be derived from complete breakdown of the proteins or made chemically. Consumers should look for Halal certified products where the doubt has been cleared or inquire from the manufacturer about the source of such ingredients.

Editor’s note: Muhammad Munir Chaudry is President of the Islamic Food and Nutrition Council of America (IFANCA). IFANCA’s goal is to introduce the institution of Halal to food processors, educators and regulatory bodies, to develop an awareness of Halal among all consumers, to make Halal foods conveniently available to all consumers and to provide Halal solutions to consumer needs.

www.ifanca.org

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