Additives in the category «Microbiological origin»

E101 – Riboflavins

Very low danger
Plant origin
Microbiological origin
Artificial origin
Colours

E101(iii) – Riboflavin from "Bacillus subtilis"

Microbiological origin
Colours

E150 – Caramels

Medium danger
Plant origin
Microbiological origin
Artificial origin
Colours
Emulsifiers

E150a – Caramel I – plain caramel

Very low danger
Plant origin
Microbiological origin
Emulsifiers
Colours

E150d – Caramel IV - sulfite ammonia caramel

Medium danger
Plant origin
Microbiological origin
Artificial origin
Colours
Emulsifiers

E210 – Benzoic acid

Medium danger
Plant origin
Microbiological origin
Artificial origin
Preservatives

E234 – Nisin

Low danger
Microbiological origin
Preservatives

E235 – Natamycin (Pimaricin)

Low danger
Microbiological origin
Preservatives

E260 – Acetic acid, glacial

Very low danger
Microbiological origin
Artificial origin
Preservatives
Acidity regulators

E270 – Lactic acid, L-, D- and DL-

Zero danger
Microbiological origin
Acidity regulators
Preservatives

E280 – Propionic acid

Very low danger
Microbiological origin
Artificial origin
Preservatives

E322(ii) – Lecithin, partially hydrolysed

Very low danger
Plant origin
Microbiological origin
Emulsifiers
Antioxidants

E325 – Sodium lactate

Very low danger
Microbiological origin
Emulsifiers
Acidity regulators
Antioxidants
Bulking agents
Emulsifying salts
Humectants
Thickeners

E330 – Citric acid

Very low danger
Plant origin
Microbiological origin
Artificial origin
Acidity regulators
Antioxidants
Colour retention agents
Sequestrants

E415 – Xanthan gum

Very low danger
Microbiological origin
Stabilizers
Emulsifiers
Foaming agents
Thickeners

E459 – Cyclodextrin, beta-

Very low danger
Microbiological origin
Carriers
Stabilizers
Thickeners

E621 – Monosodium L-glutamate

Medium danger
Plant origin
Microbiological origin
Flavour enhancers

E627 – Disodium 5’-guanylate

Low danger
Plant origin
Animal origin
Microbiological origin
Flavour enhancers

E631 – Disodium 5’-inosinate

Very low danger
Animal origin
Microbiological origin
Artificial origin
Flavour enhancers

E953 – Isomalt (Hydrogenated isomaltulose)

Low danger
Microbiological origin
Artificial origin
Anticaking agents
Glazing agents
Sweeteners
Bulking agents
Stabilizers
Thickeners

E1100 – Amylases

Very low danger
Microbiological origin
Flour treatment agents

E1103 – Invertases

Microbiological origin
Stabilizers

E1104 – Lipases

Low danger
Microbiological origin
Flavour enhancers

E1105 – Lysozyme

Very low danger
Animal origin
Microbiological origin
Preservatives

E1510 – Ethanol

Low danger
Microbiological origin
Artificial origin
Preservatives
Bulking agents