E Numbers and Food Additive Codes Explained: A Complete Reference Guide

What Are E Numbers?

E numbers are codes assigned by the European Union to food additives that have been evaluated and approved for use in food. The "E" stands for Europe. They appear on ingredient labels throughout the EU, UK, Australia, and many other countries — and the same additives are often used in US products, just listed by their full names instead of codes.

There are currently over 300 E numbers in use, covering everything from natural colorants (E160a = beta-carotene, found in carrots) to synthetic preservatives (E211 = sodium benzoate). Not all E numbers represent synthetic or concerning ingredients — many are natural compounds with strong safety records.

The E Number Category System

Colors (E100–E199): Natural vs. Synthetic

Natural Colors With Strong Safety Records

• E100 — Curcumin (turmeric): Yellow-orange color from turmeric root. Well-studied, broadly considered safe, with some anti-inflammatory properties.
• E160a — Beta-carotene: Orange-yellow color from carrots and other vegetables. Also a precursor to vitamin A. Safe; body regulates conversion.
• E162 — Beetroot red (betanin): Red color from beets. Natural, safe, used in yogurt, ice cream, and beverages.
• E163 — Anthocyanins: Blue-red-purple colors from grapes, berries. Natural antioxidants with beneficial health properties.

Synthetic Colors: The Southampton Six

The following six synthetic dyes were identified in the 2007 Southampton study as potentially linked to hyperactivity in children. The EU requires the warning "may have an adverse effect on activity and attention in children" on products containing them:

• E102 — Tartrazine (Yellow 5)
• E104 — Quinoline yellow
• E110 — Sunset yellow FCF (Yellow 6)
• E122 — Carmoisine (Red 3 equivalent in US)
• E124 — Ponceau 4R
• E129 — Allura Red AC (Red 40)

E120 (carmine/cochineal) deserves special mention: it's a red dye derived from dried female cochineal insects, making it non-vegan. It can cause severe allergic reactions in some individuals, including anaphylaxis.

Key Preservatives (E200–E299)

• E200–E203 — Sorbic acid and sorbates: Among the safest preservatives. Found naturally in some berries. Used to prevent mold in cheese, baked goods, dried fruits.
• E210–E213 — Benzoic acid and benzoates: Effective antimicrobials used in acidic foods. E211 (sodium benzoate) can react with vitamin C (ascorbic acid) to form benzene, a known carcinogen. Products containing both should be avoided or kept away from light and heat to minimize this reaction.
• E249–E252 — Nitrates and nitrites: Used to preserve cured meats. E250 (sodium nitrite) and E252 (potassium nitrate) are associated with nitrosamine formation and are classified as Group 2A (probable carcinogen) ingredients when used in processed meat products.
• E280–E283 — Propionic acid and propionates: Used primarily in bread to prevent mold. Generally considered safe; some people report headache sensitivity.

Emulsifiers and Thickeners (E400–E499): The Gut Microbiome Concern

Emulsifiers stabilize mixtures of oil and water. They're found in dressings, ice cream, plant milks, processed meats, and countless other products. Emerging research suggests some emulsifiers may disrupt gut microbiome integrity:

• E433 — Polysorbate 80: A 2015 study in Nature found that polysorbate 80 and carboxymethylcellulose (E466) disrupted gut microbiota in mice, promoted intestinal inflammation, and contributed to metabolic syndrome. Human evidence remains limited but the findings have prompted ongoing research.
• E407 — Carrageenan: Derived from red seaweed; used in dairy products and plant milks. Contested safety record — some animal studies show intestinal inflammation; regulatory bodies maintain it's safe at food-use levels. People with IBD sometimes report symptom improvement when eliminating it.
• E415 — Xanthan gum: Microbial polysaccharide with strong safety record. Well-tolerated; used extensively in gluten-free products.
• E440 — Pectin: Naturally derived from fruit; excellent safety record; used as a thickener in jams and jellies. Also has prebiotic properties.

Flavor Enhancers (E620–E640): The MSG Family

This category is dominated by glutamate-based compounds that enhance savory/umami taste:

• E621 — MSG (monosodium glutamate): The original umami enhancer. FDA classifies as GRAS; extensive research has not consistently supported the "Chinese restaurant syndrome" narrative. However, some individuals report sensitivity.
• E627 — Disodium guanylate and E631 — Disodium inosinate: Often used together with MSG to produce a synergistic flavor enhancement at lower total additive levels. Not suitable for people who must avoid purines (those with gout).

Sweeteners (E950–E969)

• E950 — Acesulfame-K, E951 — Aspartame, E952 — Cyclamate (banned in US, legal in EU), E954 — Saccharin, E955 — Sucralose, E960 — Steviol glycosides (stevia), E961 — Neotame, E962 — Aspartame-acesulfame salt

See our full artificial sweeteners guide for detailed safety profiles on each.

The Bottom Line

E numbers are not inherently concerning — many represent natural, safe compounds used for legitimate food preservation, texture, and color purposes. The ones warranting more scrutiny are the synthetic dyes (E102, E110, E122, E124, E129), certain preservatives that can form harmful byproducts (E211 + vitamin C), nitrates/nitrites in cured meats (E249–E252), and some emulsifiers being studied for gut microbiome effects (E433, E407). Use our comparison tool to check additive profiles across similar products.