E figures with a prefix from E1000 to E1999 fall into the extra substances classification. Here we look at what all these substances are and the part they perform.
The extra substances classification involves a range of E figures that perform a number of different features. The classification was partially meant to account for new substances that were developed or a part of meals after the very first details were made and partially for those that weren’t allocated an E number formerly. Like other preservatives, they’re each a part of meals and beverages for a particular objective – either one particular part, or several positions.
For example, E1200 (polydextrose) is both a stabiliser, thickening broker, humectant and service provider and E1450 (starch salt octenyl succinate) is an emulsifier, stabiliser and thickening broker. If you haven’t come across the phrase humectant before, in the case of meals preservatives, this means that caffeine helps to keep the foodstuff wet.
Complete Referrals Information to Additional Chemicals
The following provides a useful reference secrets and techniques for all the extra substances generally used in meals and beverages. Where possible, the actual part of each extra substance is here.
If you’re eager to prevent items with certain E figures in them, then you could create out this list and take it shopping with you. It is definitely value taking into consideration that the components and material of meals and beverages can change over time, as producers try out new dishes or fix their items. So if you are going to prevent purchasing certain items with these E figures in, it’s value maintaining an eye on the foodstuff brands to check for any changes being made. Sometimes producers will add brands such as, “New and enhanced,” which will create changes better, but on other events new components will be silently fallen in without making a big
- E1103 Invertase – a stabiliser
- E1105 Lysozyme – a preservative
- E1200 Polydextrose – a stabiliser, thickening agent, humectant and carrier
- E1201 Polyvinylpyrrolidone – a stabiliser
- E1202 Polyvinylpolypyrrolidone – a stabiliser and carrier
- E1204 Pullulan
- E1401 Modified starch – a stabiliser and thickening agent
- E1402 Alkaline modified starch – a stabiliser and thickening agent
- E1403 Bleached starch – a stabiliser and thickening agent
- E1404 Oxidised starch – an emulsifier and thickening agent
- E1410 Monostarch phosphate – a stabiliser and thickening agent
- E1412 Distarch phosphate – a stabiliser and thickening agent
- E1413 Phosphated distarch phosphate – a stabiliser and thickening agent
- E1414 Acetylated distarch phosphate – an emulsifier and thickening agent
- E1420 Acetylated starch, mono starch acetate – a stabiliser and thickening agent
- E1422 Acetylated distarch adipate – a stabiliser and thickening agent
- E1430 Distarch glycerine – a stabiliser and thickening agent
- E1440 Hydroxy propyl starch – an emulsifier and thickening agent
- E1441 Hydroxy propyl starch – an emulsifier and thickening agent
- E1442 Hydroxy propyl distarch phosphate – a stabiliser and thickening agent
- E1450 Starch sodium octenyl succinate – an emulsifier, stabiliser and thickening agent
- E1451 Acetylated oxidised starch – an emulsifier and thickening agent
- E4152 Starch aluminium octenyl succinate
- Polyethylene glycol 6000
- E1505 Triethyl citrate – a foam stabiliser
- E1510 Ethanol
- E1518 Glyceryl triacetate; triacetin – a humectant
- E1520 Propan-1,2-diol; propylene glycol – a humectant
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