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Someone put this page under the heading "Enumbers"; much of this appears to duplicate the food additive listings; the two should perhaps be merged Malcolm Farmer 02:09, 2002 Mar 7
What's the source of the PAR, LGM, and AO annotations in the list? -- JTN 16:03, 2005 Feb 21 (UTC)
Since a tag has been added a Cleanup, I would like to ask what is so wrong with the article? I fell that all the list of the E numbers, strongly, must stay. These E numbers are really often used in chemistry. For example E Number 'E507' is Hydrochloric Acid. If it is anything that needs cleaned up - I think it should just be the opening passage. Thanks, 18:57, 8 September 2005 (UTC)
Hi, I added it to Cleanup, at the moment its just a long list and I'm sure something could be done with a table to present the information a lot better, and perhaps have a footer template linking to E100s, E200s, etc. I agree the list should stay, just in what format. --PopUpPirate 20:03, September 8, 2005 (UTC)
Hello. I just saw this page and as a teacher I find it should be improved in one respect. The introduction should note/state clearly that the list contains many substances which are proven harmless and, indeed are found in nature (carrots, berries etc). Such a note is important as it challenges the common misconseption that "any E-number is bad for you", and thus makes the following list particularly important. Thank you. Norway, January 8. 2006
Just created few templates. Feel free to improve them, create new similar ones and give constructive feedback.
The mother template is template:E-ingredient, it is used by ingredient specific templates such as template:Ingredient-E414. I'm using them on article Hubba Bubba soda.
What would be a good category to place the articles having the template in "category:food and drink having Exxx" or maybe "category:food and drink having ingredientname" ? --Easyas12c 21:48, 1 December 2005 (UTC)
Coverage is given to the health concerns of E-number food additives. However, the very point of an additive getting an E-number is that it has been deemed safe for food use. This article therefore needs some material describing the testing and approval process. I'm afraid I know nothing about the details, so I can't do it. 213.94.244.13 10:47, 19 December 2005 (UTC)
These two E numbers are not in the official list. The article on Erythorbin acid seems to be an old copy of Erythorbic acid with neither the name, nor the E number changed. Highly suspicious. Jeff Knaggs 13:55, 15 April 2006 (UTC)
User:Ayeomans changed Ethanon to Ethanol. Is this correct? Ethanol is a toxic substance and so unlikely to be assigned an E number. But what is Ethanon? — Monedula 13:10, 20 April 2006 (UTC)
Hi folks, I started making some infoboxes to put into articles describing substances that have an E number. So far, the following exist:
I've put these into the respective articles, but what's missing now, of course, is similar templates for the other ranges (100-199, 200-299 etc.) and subranges (100-109, 110-119 etc.) Does anyone feel like helping out and making these? I hope the intended structure of the infoboxes is clear from the above templates; if not, the idea is to have three "layers", so to speak:
Every infobox describes one "specific classification" layer (e.g., yellows) and lists all the substances that fall into this layer. The entries in the first two layers that the infobox describes (e.g., "colours" and "yellows") are bolded.
That's about it. If anyone feels like creating more infoboxes, that'd be great; also, feel free to tweak and improve the layout and so on, of course (as usual, be bold). :) If you want to get back to me, just leave me a note on my talk page (I may not see if you reply here). Thanks, and have fun. :) -- Schnee (cheeks clone) 19:49, 18 July 2006 (UTC)
Hi
Changed the phrasing for E605 about this to be more useful when just glancing through. You no longer have to click the reference or scroll to the bottom to see the substance it is. Should E605 be on this page as it is not a food-additive e-number, that being the definition given at the top of this page. Surely there are more "e-numbers" like this that the Germans use?
Chris
81.151.191.129 22:31, 4 November 2006 (UTC)
I've made links out of all the Exxx words, so that it is possible to see which redirects still need to be created. Also, those Exxx pages that are NOT redirects (if there are any) might be redundant if the agent has an article under its full name. László 09:48, 14 December 2006 (UTC)
I found this page trying to find an explanation to a Brit's comment he felt "like a five-year-old who'd had too many E-numbers," because he'd had a busy day and was thus rather hyper. Well, American that I am, I had no idea what that meant. So I was kind of wondering whether we shouldn't include something explaining the general view of them or something?
The link "Current EU approved additives and their E Numbers" is out of date. The page was last updated in 2002. —Preceding unsigned comment added by 89.36.45.155 (talk) 01:57, 5 May 2007
While Parathion has E605 as a synonym, its article clearly indicates this does not mean it should be a food additive. The E in this case is German for development number. ChemGardener 21:40, 21 August 2007 (UTC)
It would be informative if there was a list where each E substance was banned/allowed. —Preceding unsigned comment added by Hreinn (talk • contribs) 13:34, August 24, 2007 (UTC)
I think it would be helpful if this article included a scan of an EU food label. I'm curious myself if it's just an incomprehensible list of codes, or also includes additives that are decipherable without some kind of reference table. 163.231.6.65 (talk) 20:04, 11 February 2008 (UTC)
Hi. I have information that E317 is Potassium isoascorbate. In this article E317 is Erythorbin acid. Where is the truth?
--Panfily was here (talk) 06:28, 7 May 2008 (UTC)
can anyone tell me where i can find a full list of E numbers, their names,ci numbers and their names.This is driving me mad. My family are all intolerant to artificial colours and preservatives and now cosmetic companies only use ci numbers and i can't find any information to compare everything.78.146.238.176 (talk) 17:21, 23 May 2008 (UTC)
If there's is anyone out could specify which E number is classify as natural or artifical. It does not give enough details to support the increase awareness of food additives. For most, the public couldn't tell which additives are made from natural source or made synthetically.
the artificial colours are no. 101 to 150. but the worst ones (azo dyes) are E104 to E 124. Avoid at all costs.78.146.238.176 (talk) 17:24, 23 May 2008 (UTC)
Regardless of source, it's the same chemical. You can get the green color from apples or from synthesis and you should have the same reaction if allergic. — Preceding unsigned comment added by 83.70.170.48 (talk) 09:31, 21 February 2012 (UTC)
In principle, it's possible for any chemical to occur in nature and be synthesised artificially. So this wouldn't make any sense. --Benimation (talk) 18:26, 4 April 2015 (UTC)
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if the note cited correctly, as my French is very rusty and has not been touched fully for 20 years. —Preceding unsigned comment added by 222.64.209.0 (talk) 06:04, 2 April 2009 (UTC)
I am unable to find source classifying antibiotics as approved food additives and therefore it seems unusual thier classification with E codes. —Preceding unsigned comment added by 79.124.57.185 (talk) 16:10, 1 June 2009 (UTC)
Pulegone or is it listed as a food additive???--222.64.30.89 (talk) 00:15, 7 June 2009 (UTC)
beta-Caryophyllene ???--222.67.201.53 (talk) 03:17, 29 June 2009 (UTC)
E number and where can I find it???--124.78.211.208 (talk) 06:12, 29 July 2009 (UTC)
I find the use of "unpermitted" and "dangerous" in the "Status" column misleading.
I read "unpermitted" as meaning "not permitted" and "dangerous" as "universally dangerous". I expect both to mean that the substance in question has been banned, which seems not to be the case for either.
The intended meaning of these terms is explained in the key, but it's easy to overlook that when browsing the table. I suggest that better terms are sought. Does anyone else have a view on this? 86.152.242.213 (talk) 21:49, 12 November 2009 (UTC).
Is there a reason that they skipped the 800s? 71.203.66.120 (talk) 06:23, 2 December 2009 (UTC)
--222.67.203.24 (talk) 09:22, 2 December 2009 (UTC)
--222.67.203.24 (talk) 09:25, 2 December 2009 (UTC)
Where is the E numbering system at
--222.67.203.24 (talk) 09:44, 2 December 2009 (UTC)
Ref 4 link is broken --222.67.203.24 (talk) 09:54, 2 December 2009 (UTC)
No matter what -- if EU follows INS, an official doc should mean that, and show reference to INS. Is there any such doc around somewhere...???--222.67.203.24 (talk) 10:13, 2 December 2009 (UTC)
--222.67.203.24 (talk) 10:21, 2 December 2009 (UTC)
--222.67.203.24 (talk) 10:26, 2 December 2009 (UTC)
Anyhow, the numbering system for food additives in the book is quite weak to me--222.67.203.24 (talk) 10:21, 2 December 2009 (UTC)
I'm curious to know why the INS system does not follow the suit of drug labeling systems governed by ICH, FDA and TGA etc....???--222.67.203.24 (talk) 10:35, 2 December 2009 (UTC)
--222.67.218.156 (talk) 11:01, 16 January 2010 (UTC)
--222.67.218.156 (talk) 11:04, 16 January 2010 (UTC)
I guess that E number/INS number players are perhaps 走穴 persons
--222.64.222.56 (talk) 11:31, 16 January 2010 (UTC)
--222.64.222.56 (talk) 11:45, 16 January 2010 (UTC)
--222.64.222.56 (talk) 11:51, 16 January 2010 (UTC)
Why are there two clarification tags and a citation tag in the first paragraph of this page? There is no explanation with them of what is requested. Nadiatalent (talk) 22:05, 6 March 2010 (UTC)
Ref citation request again E104 UK phase out. A relevant citation is actually given on the article about E104 itself (http://news.bbc.co.uk/1/hi/health/7725316.stm). This BBC news story also says that there are other E numbers subject to the phase out (E104 is the only one shown in this wikipedia article - others not appropriately annotated) and that this was due to be completed by 2009. Suggest this article is updated with this citation, the table is updated to show all E numbers that were subject to the voluntary phase-out and that the phase-out has happened (rather than is underway). — Preceding unsigned comment added by 195.110.11.2 (talk) 12:19, 14 June 2011 (UTC)
The food that contain the additive is
五两素鸡 by www.sh-tramy.com
--222.64.218.155 (talk) 04:25, 16 March 2010 (UTC)
产品标准号: Q//IMBV02
卫生许可证号: 沪质监(南)食证字(2006)第0170号
--222.64.218.155 (talk) 05:02, 16 March 2010 (UTC)
--222.64.218.155 (talk) 04:33, 16 March 2010 (UTC)
--222.64.218.155 (talk) 04:38, 16 March 2010 (UTC)
--222.64.218.155 (talk) 04:42, 16 March 2010 (UTC)
--222.64.218.155 (talk) 04:53, 16 March 2010 (UTC)
The further I went down the Full list section, the more blank cells I saw in the Status column. By blank, I mean the cells were completely empty, without N/A, Unpermitted, or any other notes written in that cell (E426, E700, and so on). These cells should either be filled with the appropriate information or the text before the first table in the Full list section should include a description of what should be in that cell.
Also, where the opening section uses the term "food additives," the text before the list in the Full list section uses the term "additionals" to apparently mean the same thing. This is especially confusing because of the sub-header, "E1000–E1999 (additional chemicals)."
I'm sorry that I can't do more than point these problems out. Thanks in advance for your help, --Geekdiva (talk) 03:33, 16 April 2010 (UTC)
I'm seeing the following statement in the article:
To have a diet without any components that have an E number is basically impossible.
I know very little about E Numbers at this point, but based on other information in the article, it seems to me that this statement is overreaching. It seems like the E numbers are for additives, including vitamins and such, and that basic ingredients like, say, "Cream" would not have an E number. If I'm correct (I'm marking this dubious rather than correcting it because I don't know enough about E numbers to be certain), then the above statement is surely false: For example, the Häagen Dazs "Five" product line has ice creams with ingredients such as "SKIM MILK, CREAM, SUGAR, EGG YOLKS, MINT EXTRACT"[1]. Do any of those have E Numbers? If so, then perhaps more clarification can be given in the table of number ranges or something.
Lindes (talk) 04:19, 25 April 2010 (UTC)
Some of the products with E numbers are required for life, notably Ascorbic acid (E300). You can't live without it. It's that simple. Groogle (talk) 05:11, 2 January 2011 (UTC)
And for yet another thing, he had a completely valid reasoning underpinning his very helpful question as to whether it was proper to mark 'dubious'. A very courteous passing comment. Almost saccharine sweet (hay lol see what I did there?). Ingredients defined elsewhere in Pure Food and Drug act type legislation will give name (ice cream), required composition of some things (x% egg yolks), and/or exclusion of others (human breastmilk). E numbers seem to originate in the legislative definitions of additives. Response to Sgt. Pepper's points: Point 1: Irrelevant semantics. Don't be a dick. Point 2: I believe you confirmed his point here. But then misunderstood it and went on some rant on how chemicals are chemicals and associating one of those crackpot mindsets ("RED #5 MADE MY SON AN ASPIE") with an otherwise apparently coherent and polite commenter. It's all in your head unless you two have some prior Wikidrama. If so, take it to ArbCom or whatever you regulars do. Again, don't be a dick. Then you talk about alfatoxins, repeating the insulting assumption that the commenter is a crackpot. Then you offer an apology that, if sincere, ought to have led to you deleting everything else you'd written. The quoted line from the intro is extraneous at best. Definitely not in an encyclopedic tone for an article on E numbers of all the boring subjects to inject a smart-assed tone. For the article on DHMO hoaxes, that'd be expected and helpful in getting the "lol chemicals are chemicals" point across and actually help the reader. For something like an article on E numbers, it's off-putting and just serves as an in-jerk for the circle of angry chem majors. I recommend you take a Wikibreak from Wikichem, then let some of that angst out. And don't be a dick? At least not to those who unintentionally trolls you and the peanut gallery. (anon IP address, Groogle) I anxiously await your replies, DrDonOng (talk) 13:28, 11 April 2011 (UTC)
Your quick reply bolsters the argument's relevance. A year old dick-move is still a dick-move. To quote your Wiki recommendations: "If others have called you a dick, consider the possibility that the accusations hold at least some measure of truth. If you suspect that you may have a problem with dickery, the first step is to become aware of it. Ask yourself what behavior might be causing this perception, and if you can't work it out, politely ask those that perceive it to explain or clarify. Once you have determined which behaviors are causing the problem, try changing them and your mode of presentation. In particular, identify the harsh manners in your communications and replace them with softer ones.
Honestly examine your motivations. Are you here to contribute and make the project good? Or is your goal really to find fault, get your views across, or be the one in control? Perhaps secretly inside you even enjoy the thrill of a little confrontation. This may not make you a bad person, but to everyone who is busily trying to build something great, you become an impediment. People get frustrated, rancor ensues, the atmosphere changes, and the whole project suffers. Are you here to give, or to take?
If appropriate, publicly apologize to anyone to whom you may have been a dick. It's okay; this won't make you seem weak. On the contrary, people will take notice of your willingness to renounce dickery and will almost always meet your efforts with increased respect."
I suggest an apology to that well-intentioned Lindes dude. If he's not an active editor, review your srsness about this article and life in general. I'm sure as hell not looking for any amity between us. Merely agitating for "anti-dickery" in a personal and inflammatory form most effective. As an otherwise disinterested reader who had also noticed the tone of an angsty chem major permeating the introduction as off-putting and unnecessary, I looked at the talk page. Worried that E number might be 'your' article, I want to set you straight away from unironic Wikirage. Be kind. Do what you will. DrDonOng (talk) 02:42, 17 April 2011 (UTC)
It may be useful to mark prohibited or unpermitted with red. There are also some, believed to be causing allergies, they should also be marked somehow - I'he seen such colored tables as comparison of computer software. Greetings, Newp. 15:32, 12 September 2010 (UTC) —Preceding unsigned comment added by Njupas (talk • contribs)
Of the little information present in the status columns none is cited. Also, is it really information that would be helpful to anyone at a glance? I suggest the column goes.Muleattack (talk) 18:47, 11 December 2010 (UTC)
I want to add in a column that shows at a glance what the origin of each E-number is. Previously there were three columns, AO (Animal Origin) PAR (Possible allergic reaction) and GM (Genetically modified). These were removed as no source was provided for the information. I propose a column headed 'Source' is added with the options animal/mineral/vegetable or a combination. I may be oversimplifying with just the three options so let me know if there's a flaw in my proposal and how to remedy it and if you think it's a good idea or not. Muleattack (talk) 01:26, 22 January 2011 (UTC)
I cleaned up a bit. The sentence approved in the EU makes no sense, if they are not approved, it is not an E-number (see definition)... those should be listed in the INS list where they belong, so I also removed all that were not approved. Also removed unsourced references on forbidden in EU countries. All E-numbers are allowed in all member states by law. Knorrepoes (talk) 14:20, 14 May 2011 (UTC)
Knorrepoes is right. Substances unapproved in Europe simply do not have an E-number as 'E' means approved in Europe. What do you mean by 'based on semantics'? Isn't the whole of Wikipedia about the semantics of various words and phrases? Moreover - about the correct semantics. Yes, occasionally we do talk about common misuses of terms but we mark them as such (incorrect) explicitly and clearly. So even if you insist on keeping and 'fostering' this incorrect usage we must mark it clearly as incorrect. One way would be to strike through former E-numbers - E408. But have those ever even been on the approved list? I don't think so. It seems that the table of E-numbers has simply been copied from the ISN numbers which is incorrect. Can anyone point to a source that speaks of any disapproved former E-numbers? As far as I know the only reevaluation is still ongoing and is to be completed by 2020. If that's so then we must delete all E-numbers not on the approved list. We could add a note about the incorrect usage and redirect readers to the article about ISN numbers where one could consult their approval status; otherwise this article would become a copy of ISN numbers. Knorrepoes simply deleted incorrect information that is listed correctly in another article, namely that of ISN numbers. As an EU press release succinctly says - The E-number identifies safe food additives. --Exonie 01:01, 9 April 2014 (UTC)
The article says that numbers beginning "4" are emulsifiers, but I have seen, on a packet of sugar free flavoured sweets, E322 indicated as an emulsifier, along with E471. ACEOREVIVED (talk) 09:43, 26 May 2011 (UTC)
^ In Germany, it was the practice to designate compounds by their development number. Another compound known commonly in Germany by its number is parathion, which was the 605th compound to be developed in search for insecticide. It is commonly known as E605 (E stands for Entwicklungsnummer (German for "development number")
Is said elsewhere in wikipedia - perhaps thsi could be disambiguity link? Maybe this is the origin of the term E number and not from Europe number - that being a later designation?? Can it be looked at and added. — Preceding unsigned comment added by 88.113.96.60 (talk) 23:23, 23 October 2011 (UTC)
Here is my query about E160b, in other words, annatto. The article says that this gives food an orange colour, but shouldn't it say "red", given that this is what is typically found in Red Leicester cheese? ACEOREVIVED (talk) 20:36, 2 November 2011 (UTC)
(Copied from my discussion page)
I'm trying to figure out the difference between E315 Erythorbic acid and E317 Erythorbin acid, and consequently the difference between E316 Sodium erythorbate and E318 Sodium erythorbin. I can find nothing on the erythorbins. --Iantresman (talk) 18:12, 14 December 2011 (UTC)
Based on nomenculture, I would assume one is an oxidised form of the other. It is hard to find definite differences between them online. — Preceding unsigned comment added by 83.70.170.48 (talk) 09:42, 21 February 2012 (UTC)
Anyone have an authoritative reference for any E700–E799 (antibiotics)? --Iantresman (talk) 17:24, 15 December 2011 (UTC)
Approved for use where? In the UK only or the whole EU? I understand the FSA is British. Dawright12 (talk) 10:28, 10 June 2012 (UTC)
Good Day. I just wanted to point out, that a search for "clean label" redirects to here. I found nothing about "clean label" stuff on the page. Although I do basically know what "clean label" means, it seems a bit strange to me to redirect here without even mentioning it.
Thanks. lg --Crotha 09:23, 5 March 2013 (UTC)
E number - Wikipedia, the free encyclopedia en.wikipedia.org/wiki/E_number E numbers are codes for chemicals which can be used as food additives for use within the European Union and Switzerland (the "E" stands for "Europe"). Numbering scheme - Colloquial use - Classification by numeric range - Full list
I took this from a Google search. Note the parathetical phrase.
This line now heads the article E does not stand for europe. it obviously stands for life. Summer thinks e is for europe. its not. Whoever has is having a spat with "Summer" needs to seek professional help. You make it look like people interested in limiting additives in their food to be mentally unstable.
98.249.144.192 (talk) 00:37, 22 September 2013 (UTC)David
My Swiss Coke Zero has E150d. The article only shows "approved in the US" — Preceding unsigned comment added by 212.126.160.35 (talk) 12:04, 31 January 2014 (UTC)
It might not be notable for Wikipedia, but I'm sure someone, somewhere, has created a table of approved additives vs their LD50 by ingestion in rats, derived from MSDS sources !
It should include 'natural' traditional food chemicals like salt, sugar, baking soda etc.
Any takers ? I may spend some more time flexing my Google-fu ...
--195.137.93.171 (talk) 18:36, 27 March 2014 (UTC)
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Does this article address any statutory labeling requirements? (I don't see any)... Are there requirements? I propose to create a section called "labeling requirements". Thought I would get some feedback here in the process:
EU:
Australia:
USA:
I will do a bit more digging and see what I can come up with. Input from fellow editors who might be experts on this subject would be welcome :-) Thanks Jtbobwaysf (talk) 07:57, 18 November 2017 (UTC)
I do not think the links in the “E number” column are any useful. 1234qwer1234qwer4 (talk) 17:24, 24 March 2020 (UTC)
Who’s the furry that put that put monosodium glutamate (E621) as the second picture? I’m certain it was on purpose. Because it’s really funny, I don’t have a problem with it, but maybe a picture that doesn’t reference a porn site might be better. Someone more qualified than me should decide though Blob401 (talk) 05:14, 18 February 2021 (UTC)
The article reads For an overview of currently allowed additives see information provided by the Food Standards Agency of the UK
(meaning allowed in the EU, at the time it was written). The page linked now says that it is the list allowed in the UK. As of today, the lists are almost certainly identical but we have to assume that they will diverge. I have tried in the past to find the definitive list of allowed/prohibited anywhere on EurLex or similar, without success. Can anyone else find it? --John Maynard Friedman (talk) 16:16, 7 August 2021 (UTC)
The EFSA website provides this wonderfully helpful (not) advice
3. Is there an official list of all authorised food improvement agents?
Some lists already exist or are under development depending on the category of regulated food improvement agents. In 2008, harmonised rules on food additives, food enzymes and flavourings were adopted that call for new EU lists of these substances. They are not yet finalised for food enzymes and flavourings. There are existing lists for food additives , and in the case of smoke flavourings there is a list of valid applications only. Authorisations of new substances and new uses of regulated food improvement agents are published in the Official Journal of the European Union.[1]
Good luck to anyone who can find anything on the OJEU site, unless they know exactly what they are looking for. --John Maynard Friedman (talk) 16:31, 7 August 2021 (UTC)
I believe the numbering scheme and the full list should both be moved to International Numbering System for Food Additives. The scheme should be moved because the article states that [t]he numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee
. The list should be moved for two reasons: