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All about Products and E-additives

Additives in the category «Microbiological origin»

Riboflavins

E101
E101 – Riboflavins
Very low danger
Plant origin
Microbiological origin
Artificial origin
Colours

Riboflavins

Riboflavin from "Bacillus subtilis"

E101(iii)
E101(iii) – Riboflavin from "Bacillus subtilis"
Microbiological origin
Colours

Riboflavin from "Bacillus subtilis"

Caramels

E150
E150 – Caramels
Medium danger
Plant origin
Microbiological origin
Artificial origin
Colours
Emulsifiers

Caramels

Caramel I – plain caramel

E150a
E150a – Caramel I – plain caramel
Very low danger
Plant origin
Microbiological origin
Colours
Emulsifiers

Caramel I – plain caramel

Caramel IV - sulfite ammonia caramel

E150d
E150d – Caramel IV - sulfite ammonia caramel
Medium danger
Plant origin
Microbiological origin
Artificial origin
Colours
Emulsifiers

Caramel IV - sulfite ammonia caramel

Benzoic acid

E210
E210 – Benzoic acid
Medium danger
Plant origin
Microbiological origin
Artificial origin
Preservatives

Benzoic acid

Nisin

E234
E234 – Nisin
Low danger
Microbiological origin
Preservatives

Nisin

Natamycin (Pimaricin)

E235
E235 – Natamycin (Pimaricin)
Low danger
Microbiological origin
Preservatives

Natamycin (Pimaricin)

Acetic acid, glacial

E260
E260 – Acetic acid, glacial
Very low danger
Microbiological origin
Artificial origin
Preservatives
Acidity regulators

Acetic acid, glacial

Lactic acid, L-, D- and DL-

E270
E270 – Lactic acid, L-, D- and DL-
Zero danger
Microbiological origin
Acidity regulators

Lactic acid, L-, D- and DL-

Propionic acid

E280
E280 – Propionic acid
Very low danger
Microbiological origin
Artificial origin
Preservatives

Propionic acid

Sodium lactate

E325
E325 – Sodium lactate
Very low danger
Microbiological origin
Emulsifiers
Acidity regulators
Antioxidants
Bulking agents
Emulsifying salts
Humectants
Thickeners

Sodium lactate

Citric acid

E330
E330 – Citric acid
Very low danger
Plant origin
Microbiological origin
Artificial origin
Acidity regulators
Antioxidants
Colour retention agents
Sequestrants

Citric acid

Xanthan gum

E415
E415 – Xanthan gum
Zero danger
Microbiological origin
Stabilizers
Emulsifiers
Foaming agents
Thickeners

Xanthan gum

Cyclodextrin, beta-

E459
E459 – Cyclodextrin, beta-
Very low danger
Microbiological origin
Carriers
Stabilizers
Thickeners

Cyclodextrin, beta-

Monosodium L-glutamate

E621
E621 – Monosodium L-glutamate
Low danger
Plant origin
Microbiological origin
Flavour enhancers

Monosodium L-glutamate

Isomalt (Hydrogenated isomaltulose)

E953
E953 – Isomalt (Hydrogenated isomaltulose)
Low danger
Microbiological origin
Artificial origin
Anticaking agents
Glazing agents
Sweeteners
Bulking agents
Stabilizers
Thickeners

Isomalt (Hydrogenated isomaltulose)

Amylases

E1100
E1100 – Amylases
Very low danger
Microbiological origin
Flour treatment agents

Amylases

Invertases

E1103
E1103 – Invertases
Microbiological origin
Stabilizers

Invertases

Lipases

E1104
E1104 – Lipases
Low danger
Microbiological origin
Flavour enhancers

Lipases

Lysozyme

E1105
E1105 – Lysozyme
Very low danger
Animal origin
Microbiological origin
Preservatives

Lysozyme

Ethanol

E1510
E1510 – Ethanol
Very low danger
Microbiological origin
Artificial origin
Preservatives
Bulking agents

Ethanol