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