"Villejuif leaflet The Villejuif leaflet, also known as the Villejuif flyer and the Villejuif list, was a pamphlet which enjoyed wide distribution. The leaflet listed a number of safe food additives with their E numbers as alleged carcinogens. The leaflet caused mass panic in Europe in the late 1970s and 1980s. One of the entries on the list was citric acid (E330). Its name derives from its false claim to have been produced at the hospital in Villejuif. The earliest known sighting of the leaflet was in February 1976, in the form of a single typewritten page in France. Homemade"
"as cranberry and bilberry. Other sources include seafood, such as prawns, and dairy products like milk, cheese and yogurt. Sodium benzoate is a preservative, with the E number E211. It is most widely used in acidic foods such as salad dressings (i.e. acetic acid in vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (acetic acid), condiments and frogurt toppings. It is also used as a preservative in medicines and cosmetics. Under these conditions it is converted into benzoic acid (E210), which is bacteriostatic and fungistatic. Benzoic acid is generally not used directly due to its poor"
"Sucroglyceride Sucroglycerides are substances used in the manufacture of food. They are known in the E number scheme as E474. Sucroglycerides have been known at least since 1963. Sucroglycerides are obtained through a reaction between sucrose and an edible oil or fat, and consist of a mono- and di-esters of sucrose and fatty acids. They are immiscible with water, so some solvents may be necessary to produce them. These are limited to dimethyl formamide, cyclohexane, isobutanol, isopropanol and ethyl acetate. Sucroglycerides are employed as an emulsifier, stabiliser and thickener, and may be used in dairy based drinks, such as chocolate"
"milk, eggnog, drinking yoghurt, beverage whiteners, or in dairy based desserts such as ice cream, yoghurt, sorbets, fruit based desserts, cocoa mixes, chewing gum, rice pudding or tapioca pudding. Processed meat, egg based desserts like custard, soups and broths, sauces also may be treated with sucroglycerides. Goops and supplements for ""weight reduction"", infants or youth, ""sport"" or ""electrolyte"" drinks, and particulated drinks like cider, fruit wine, mead or spirituous drinks may also be treated with sucroglycerides. Sucroglyceride Sucroglycerides are substances used in the manufacture of food. They are known in the E number scheme as E474. Sucroglycerides have been known"
"in automobile fuel caps and pipes. Carbon black from vegetable origin is used as a food coloring, known in Europe as additive E153. It is approved for use as additive 153 (Carbon blacks or Vegetable carbon) in Australia and New Zealand but has been banned in the US. The color pigment carbon black has been widely used for many years in food and beverage packaging. It is used in multi-layer UHT milk bottles in the US, parts of Europe and Asia, and South Africa, and in items like microwavable meal trays and meat trays in New Zealand. The Canadian Government’s"
"the E number scheme under E450: In particular, various formulations of diphosphates are used to stabilize whipped cream. Pyrophosphate In chemistry, a pyrophosphate is a phosphorus oxyanion. Compounds such as salts and esters are also called pyrophosphates. The group is also called diphosphate or dipolyphosphate, although this should not be confused with phosphates. As a food additive, diphosphates are known as E450. A number of hydrogen pyrophosphates also exist, such as NaHPO, as well as the normal pyrophosphates. Pyrophosphates were originally prepared by heating phosphates (""pyro"" from the Greek, meaning ""fire""). They generally exhibit the highest solubilities among the phosphates;"
"Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids (E471) refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides. Monoglycerides and diglycerides are both naturally present in various seed oils, however their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol. The raw materials of this may be either vegetable or animal fats and oils. E471 is mainly produced from vegetable oils, although animal fats are sometimes used and cannot"
"available in a variety of grades that affect the speed of its action. Because the resulting phosphate residue has an off-taste, SAPP is usually used in very sweet cakes which mask the off-taste. Disodium pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form designated as E450(a). In the United States, it is classified as generally recognized as safe (GRAS) for food use. In canned seafood, it is used to maintain color and reduce purge during retorting. Retorting achieves microbial stability with"
"It (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Overcoloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading. In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter, and margarine. Turmeric also is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much"
"food ingredients without an E-number. Typical modified starches for technical applications are cationic starches, hydroxyethyl starch and carboxymethylated starches. As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Function as thickeners, extenders, emulsion stabilizers and are exceptional binders in processed meats. Gummed sweets such as jelly beans and wine gums are not manufactured using a mold in the conventional sense. A tray is filled with native starch and leveled. A positive mold is then"
"E number E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA. The ""E"" stands for ""Europe"". Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilisers, thickeners and gelling agents. The numbering scheme follows that of the International Numbering System (INS) as determined"
"To regulate these additives, and inform consumers, each additive is assigned a unique number, termed as ""E numbers"", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the ""Codex Alimentarius"" Commission to internationally identify all additives, regardless of whether they are approved for use. E numbers are all prefixed by ""E"", but countries outside Europe use only the number, whether the additive is approved in Europe or not. For example, acetic acid is written as E260 on products sold in Europe, but is simply known as additive 260 in some"
"different companies and under different brand names. The most common German brand was E605 (banned in Germany after 2002); this was not a food-additive ""E number"" as used in the EU today. ""E"" stands for ""Entwicklungsnummer"" (German for ""development number""). It is an irreversible acetylcholinesterase inhibitor. Safety concerns have later led to the development of parathion methyl, which is somewhat less toxic. When pure, parathion is a white crystalline solid. It is commonly distributed as a brown liquid that smells of rotting eggs or garlic. The insecticide is somewhat stable, although it darkens when exposed to sunlight. Parathion is synthesized"
"in the EU, USA and Australia and New Zealand; it is listed by its INS number 270 or as E number E270. Lactic acid is used as a food preservative, curing agent, and flavoring agent. It is an ingredient in processed foods and is used as a decontaminant during meat processing. Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. Carbohydrate sources include corn, beets, and cane sugar. Lactic acid, along with ammonium bicarbonate, is used in the Lurex brand mosquito attractant. Lactic acid has historically been used to assist"
"""free of E numbers"". This is incorrect, because many components of natural foods have assigned E numbers (and the number is a synonym for the chemical component), e.g. vitamin C (E300) and lycopene (E160d), found in carrots. NB: Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E400–499 range, have a variety of purposes. The list shows all components that have or had an E-number assigned. ""Not all additives listed are still allowed in the EU"", but are listed as they used to have an E-number. For an overview of currently"
"only the lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E numbers E407 or E407a when present as ""processed eucheuma seaweed"". Technically carrageenan is considered a dietary fibre. In parts of Scotland and Ireland, where it is known by a variety of local and native names, ""Chondrus crispus"" is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange. Although carrageenans were introduced"
"of fat-soluble vitamins in the form of fatty stools and is liquid at body temperature. Esterified propoxylated glycerol (EPG), which is a solid at body temperature, achieved GRAS status for confectionery uses in November, 2015. EPG's GRAS status expanded to use at levels up to 38 percent by weight in baked goods and baking mixes, frozen dairy desserts and mixes, grain products and pasta, gravies and sauces, nuts and nut products, and soft candy. At this time, there is little supporting evidence to accompany claims that these, or other fat substitutes, are hazardous; however, more long-term research is needed. Fat"
"on November 21, 2003 (GRN 139), both of which were not evaluated due to notifier's request to cease evaluation. In June 2008, specialty firm Lubrizol Advanced Material filed a petition to the FDA proposing that food regulations be amended to provide for the use of cassia gum as a stabilizer in frozen dairy desserts. Approval in the US is still pending, with no clear indication of when it may be obtained. In 2010, cassia gum received EU approval for human food applications. It is used as a thickener and gelling agent, and has E-number E427 in food and E499 in"
"E number E466 or E469 (when it is enzymatically hydrolyzed) as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. It is also a constituent of many non-food products, such as toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, reusable heat packs, and various paper products. It is used primarily because it has high viscosity, is nontoxic, and is generally considered to be hypoallergenic as the major source fiber is either softwood pulp or cotton linter. CMC is used extensively in gluten free and reduced fat food products. In laundry detergents, it is"
"(See Fatty Acid#Nomenclature for an explanation of the naming system.) In the presence of lipoxygenase, cytochrome p450 or cyclooxygenase Mead acid can form various hydroxyeicosatetraenoic acid (HETE) and hydroperoxy (HpETE) products. Two fatty acids, linoleic acid and alpha-linolenic acid, are considered essential fatty acids (EFAs) in humans and other mammals. Both are 18 carbon fatty acids unlike mead acid, which has 20 carbons. Linoleic is an ω-6 fatty acid whereas linolenic is ω-3 and mead is ω-9. One study examined patients with intestinal fat malabsorption and suspected EFA deficiency; they were found to have blood-levels of Mead acid 1263% higher"
"many parts of the world, such uses are permitted. In the United States, tannic acid is generally recognized as safe by the Food and Drug Administration. According to EU directive 89/107/EEC tannic acid cannot be considered as a food additive and consequently does not hold an E number. Under directive 89/107/EEC tannic acid can be referred to as a food ingredient. The E-number E181 is sometimes incorrectly used to refer to tannic acid; this in fact refers to the INS number assigned to tannic acid under the FAO-WHO Codex Alimentarius system. Tannins are a common impurity in the beverage ayahuasca"
"in soft drinks is the decarboxylation of benzoic acid in the presence of ascorbic acid (vitamin C, E300) or erythorbic acid (a diastereomer of ascorbic acid, E315). Benzoic acid is often added to drinks as a preservative in the form of its salts sodium benzoate (E211), potassium benzoate (E 212), or calcium benzoate (E 213). Citric acid is not thought to induce significant benzene production in combination with benzoic acid, but some evidence suggests that in the presence of ascorbic or erythorbic acid and benzoic acid, citric acid may accelerate the production of benzene. The proposed mechanism begins with hydrogen"
"an omega-3 fatty acid. In July 2012, the US Food and Drug Administration approved E-EPA for severe hypertriglyceridemia as an adjunct to dietary measures; Amarin Corporation had developed the drug. E-EPA was the second fish-oil drug to be approved, after omega-3 acid ethyl esters (GlaxoSmithKline's Lovaza which was approved in 2004) and sales were not as robust as Amarin had hoped. The labels for the two drugs were similar, but doctors prescribed Lovaza for people who had triglycerides lower than 500 mg/dL based on some clinical evidence. Amarin wanted to actively market E-EPA for that population as well which would"
"Ethyl eicosapentaenoic acid Ethyl eicosapentaenoic acid (E-EPA, icosapent ethyl) is a derivative of the omega-3 fatty acid eicosapentaenoic acid (EPA) that is used in combination with changes in diet to lower triglyceride levels in adults with severe (≥ 500 mg/dL) hypertriglyceridemia. This was the second class of fish oil-based drug to be approved for use as a drug and was approved by the FDA in 2012. These fish oil drugs are similar to fish oil dietary supplements but the ingredients are better controlled and have been tested in clinical trials. The company that developed this drug, Amarin Corporation, challenged the"
"growth of disease-causing microorganisms; give taste and color to the meat; and inhibit lipid oxidation that leads to rancidity. The ability of sodium nitrite to address the above-mentioned issues has led to production of meat with improved food safety, extended storage life and improving desirable color/taste. It has the E number E250. Potassium nitrite (E249) is used in the same way. It is approved for usage in the EU, USA and Australia and New Zealand. Sodium nitrite is well known for its role in inhibiting the growth of ""Clostridium botulinum"" spores in refrigerated meats. The mechanism for this activity results"
"E number food additives E500. Sodium sesquicarbonate is used in bath salts, swimming pools, as an alkalinity source for water treatment, and as a phosphate free trisodium phosphate replacement for heavy duty cleaning. Sodium sesquicarbonate is used in the conservation of copper and copper alloy artifacts that corrode due to contact with salt (called ""bronze disease"" due to its effect on bronze). The chloride from salt forms copper(I) chloride. In the presence of oxygen and water, even the small amount of moisture in the atmosphere, the cuprous chloride forms copper(II) chloride and hydrochloric acid, the latter of which dissolves the"
"food preservatives, represented by the E-numbers E210, E211, E212, and E213. Benzoic acid inhibits the growth of mold, yeast and some bacteria. It is either added directly or created from reactions with its sodium, potassium, or calcium salt. The mechanism starts with the absorption of benzoic acid into the cell. If the intracellular pH changes to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase is decreased by 95%. The efficacy of benzoic acid and benzoate is thus dependent on the pH of the food. Acidic food and beverage like fruit juice (citric acid), sparkling drinks (carbon dioxide), soft"
"number E621. Glutamic acid was discovered and identified in 1866 by the German chemist Karl Heinrich Ritthausen, who treated wheat gluten (for which it was named) with sulfuric acid. Kikunae Ikeda of Tokyo Imperial University isolated glutamic acid as a taste substance in 1908 from the seaweed ""Laminaria japonica"" (""kombu"") by aqueous extraction and crystallization, calling its taste ""umami"". Ikeda noticed that ""dashi"", the Japanese broth of ""katsuobushi"" and ""kombu"", had a unique taste not yet scientifically described (not sweet, salty, sour, or bitter). To verify that ionized glutamate was responsible for ""umami"", he studied the taste properties of glutamate"
"Safety Authority (EFSA) approved food additives (e.g., sweeteners, preservatives, stabilizers) are permitted at specified levels for use in food products. Approved additives receive an E number (E for Europe), simplifying communication about food additives included in the ingredients' list for all the different languages spoken in the EU. As effects of chemical additives are learned, changes to laws and regulatory practices are made to make such processed foods more safe. Food processing is typically a mechanical process that utilizes extrusion, large mixing, grinding, chopping and emulsifying equipment in the production process. These processes introduce a number of contamination risks. Such"
"Erythorbic acid Erythorbic acid (isoascorbic acid, -araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C). It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods. Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C"
"and E410, aroma and dyes: E110 and E124. Energy: 179 Kcal Kj/42, lipids: 0.1 g of which saturated fatty acids 0g, carbohydrates: 10.5 g, of which sugars: 10.5 g fiber: 0.1 g protein: 0.1 g salt: 0.0008 g, vitamin C (15% VRN *) (*) reference value of the nutrient. The blue is marketed in [Angola] in: In 2013, Blue received a gold medal from the International Competition of Quality, Monde Selection. The highest award is only awarded to products which are distinguished by their quality, prestige and innovation worldwide. Blue (soft drink) Blue is the mark of a soda juice"
"on several other flavourings in FGE.11, including diacetyl. Based on the available data, the panel reiterated the finding that there were no safety concerns for diacetyl's use as a flavouring. In 2007, the European Food Safety Authority (EFSA), the EU's food safety regulatory body, stated its scientific panel on food additives and flavourings (AFC) was evaluating diacetyl along with other flavourings as part of a larger study. In 2016, diacetyl was banned in eliquids / ecigarettes in the EU under the EU Tobacco Products Directive. Diacetyl Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical"
"Erythrosine Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry or melon-pink synthetic, primarily used for food coloring. It is the disodium salt of 2,4,5,7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation. It is used as a: Erythrosine is commonly used in sweets such as some candies and popsicles, and even more widely used in cake-decorating gels. It is also used to color pistachio shells. As a food additive, it has the E number E127. As a result of efforts"