Enciclopedia Aditivilor Bivolaru. Uploaded by. edia64 · Nik Douglas Penny Slinger Secretele Amorului Transf. Uploaded by. Draghici Valentin. E numbers are codes for substances that are permitted to be used as food additives for use From Wikipedia, the free encyclopedia. Jump to navigation Jump to. Enciclopedia naturiata a afrodisiacelor by Gregorian Bivolaru(Book) in Romanian and held by 2 WorldCat member libraries worldwide.
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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”. Having a single unified list for food additives was first agreed upon in with food colouring. Inthe directives for preservatives were added, for antioxidants and for the emulsifiers, stabilisers, thickeners and gelling agents.
The numbering scheme follows that of aditiilor International Numbering System INS as determined by the Codex Alimentarius committee though only a subset of the INS additives are approved for use in the European Union as food additives.
They are increasingly, though still rarely, found on North American packaging especially on imported European products. In some European countries, “E number” is sometimes used informally as a pejorative term for artificial food additives, and products may promote themselves as “free of E numbers”.
This is encicloopedia, because many components of natural foods have assigned E numbers and the number is a synonym for the chemical componente. Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E— 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 EUbut are listed as they used to have an E-number.
For an overview of currently allowed additives see information provided by the Food Standards Agency of the UK. From Wikipedia, the free encyclopedia. This article is about the food additive codes. For other uses, see E number disambiguation.
Retrieved 26 December Retrieved 15 December Retrieved 26 November United States Food and Enciclo;edia Administration. Archived from the original on Retrieved 17 Adotivilor Retrieved 6 December Botulism Campylobacter jejuni Clostridium perfringens Escherichia coli O H4 Escherichia coli O Devon colic Swill milk scandal Bradford sweets poisoning English beer poisoning Morinaga Milk arsenic poisoning incident Minamata disease Iraq poison grain disaster Toxic oil syndrome Jack in the Box E. Retrieved from ” https: Chemical numbering schemes Chemistry-related lists Food additives introductions Number-related lists.
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Bivolaru, Gregorian 1952-
Approved in the EU for dyeing kippers only, however appears to no longer be used. Alpha-caroteneBeta-caroteneGamma-carotene. Annattobixinnorbixin. Paprika oleoresinCapsanthin, capsorubin. Ethyl ester of beta-apo-8′-carotenic acid C Beetroot RedBetanin.
Iron oxides and iron hydroxides. Sodium bisulphite sodium hydrogen sulphite. Calcium hydrogen sulphite preservative. Not approved in the EU. Sodium acetates i Sodium acetate ii Sodium diacetate sodium hydrogen acetate. Approved in Australia and New Zealand . Ascorbic acid Vitamin C. Fatty acid esters of ascorbic acid Ascorbyl palmitate. Erythorbin acid [ citation needed ].
Sodium erythorbin [ citation needed ]. Sodium citrates i Monosodium citrate ii Disodium citrate iii Sodium citrate trisodium citrate. Potassium citrates i Monopotassium citrate ii Potassium citrate tripotassium citrate. Calcium citrates i Monocalcium citrate ii Dicalcium citrate iii Calcium citrate tricalcium citrate. Sodium tartrates i Monosodium tartrate iiDisodium tartrate. Potassium encicolpedia i Monopotassium tartrate enciclopedis of tartar ii Dipotassium tartrate.
Sodium phosphates i Monosodium phosphate ii Disodium phosphate iii Trisodium phosphate. Potassium phosphates i Monopotassium aditivioor ii Dipotassium phosphate iii Tripotassium phosphate. Calcium phosphates i Monocalcium phosphate ii Dicalcium phosphate iii Tricalcium phosphate. Magnesium phosphates i monomagnesium phosphate ii Dimagnesium phosphate. Sodium malates i Sodium malate ii Sodium hydrogen malate.
Calcium malates i Calcium malate ii Calcium hydrogen malate. Approved in . Alginic acid thickener stabiliser gelling agent. Sodium alginate thickener stabiliser gelling agent. Potassium alginate thickener stabiliser gelling agent.
E number – Wikipedia
Ammonium alginate thickener stabiliser. Calcium alginate thickener stabiliser gelling agent. Propane-1,2-diol alginate Propylene glycol alginate thickener stabiliser. Agar thickener gelling agent. Carrageenan thickener stabiliser gelling agent. Processed eucheuma seaweed thickener stabiliser gelling agent. Locust bean gum Carob gum thickener stabiliser gelling agent. Acacia gum gum arabic thickener stabiliser.
Bivolaru, Gregorian [WorldCat Identities]
Karaya gum thickener stabiliser. Gum ghatti thickener stabiliser. Sorbitol i Sorbitol ii Sorbitol syrup emulsifier sweetener. Konjac i Konjac gum ii Konjac glucomannane. Polyoxyethene 8 stearate emulsifier. Polyoxyethene 20 sorbitan monolaurate polysorbate Polyoxyethene 20 sorbitan monooleate polysorbate Polyoxyethene 20 sorbitan monopalmitate polysorbate Polyoxyethene 20 sorbitan monostearate polysorbate Polyoxyethene 20 sorbitan tristearate polysorbate Glycerol esters of wood rosins.
Diphosphates i Disodium diphosphate ii Trisodium diphosphate iii Tetrasodium diphosphate iv Dipotassium diphosphate v Tetrapotassium diphosphate vi Dicalcium diphosphate vii Calcium dihydrogen diphosphate.
Triphosphates i Sodium triphosphate pentasodium triphosphate ii Pentapotassium triphosphate. Polyphosphates i Sodium polyphosphates ii Potassium polyphosphates iii Sodium calcium polyphosphate iv Calcium polyphosphates v Ammonium polyphosphate. Cellulose i Microcrystalline cellulose ii Powdered cellulose. Carboxymethyl celluloseSodium carboxymethyl cellulose. Crosslinked sodium carboxymethyl cellulose Croscarmellose.
Mono- and diglycerides of fatty acids glyceryl monostearate, glyceryl distearate. Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids.
Potassium chloride gelling agent.