Food additives identified by the E600-E1999 numbering encompass a wide range of substances used in the food industry for various purposes. These food additives can serve many functions, including preserving, coloring, flavoring, thickening, and improving the texture of food products.
Among the most common food additives included in this numerical range are preservatives such as benzoic acid (E210), antioxidants like ascorbic acid (E300) and citric acid (E330), emulsifiers like lecithin (E322), colorants such as annatto (E160b) and curcumin (E100), and flavoring agents like vanillin (E1510) and ethyl vanillin (E244).
Moisturizing Agents: These substances prevent the drying out of food by counteracting the effects of low atmospheric humidity or promote the dissolution of a powder in an aqueous environment.
Antifoaming Agents: These substances prevent or reduce the formation of foam.
Filling Agents: These substances contribute to increasing the volume of a food product without significantly adding to its available energy value.
