E Numbers – Vegetarian or Animal Origin

Posted: May 19, 2010 in Vegetarianism

The E-Numbers given in the table below in many cases, the origin of the product may be either from animal or non-animal sources. These fatty acids are normally of plant origin, but animal origin cannot be excluded as the products are chemically identical, only the producers can give information on the exact origin.

E-Number Name Origin Origin(Other)
E101 (i) Riboflavin Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically. Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive
E101 (ii) Riboflavin- 5-Sodium Phosphate (E106) Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically. Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive
E106 E101 Another Name For E101 Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive
E153 Carbon Black Natural element, produced by burning vegetable matter Prepared from charcoal from burned wood. Can be obtained from burned animals, but this is no longer done
E161B Lutein Natural colour, present in many plants. Commercially prepared from grass, nettles or Tagetes species Lutein is also found in egg yolks, animal fats and the corpus luteum
E161F Rhodoxanthin Natural colour, present in many plants and birds. Commercially prepared from different plant species Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity
E161G Canthaxanthin Natural colour, present in many plants and birds. Commercially prepared from catharelles (mushroom) or flamingo feathers. However, it is mainly produced synthetically from carotene Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity
E236 Formic acid Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide
E237 Sodium formate Commercially synthesised from sodium hydroxide and carbon monoxide. Present naturally as formic acid (see 236) Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide
E238 Calcium formate Commercially synthesised from calcium hydroxide and carbon monoxide. Present in nature as formic acid (see 236) Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide
E270 Lactic acid Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria Made by bacterial fermentation on sugar waste (molasses). It is not present in milk. All fermented products (dairy and non-dairy) contain lactic acid as the result of bacterial fermentation. Commercially only prepared from sugar
E312 Dodecyl gallate Synthesised from lauryl alcohol and gallic acid, which is produced from plant tannins There is the possibility that the lauric acid used for lauryl alcohol is obtained from animal fat, although the main source is vegetable fat. Use of animal  fat cannot be ruled out completely. It does not contain alcohol (ethanol).
E322 Lecithin The term lecithin refers to a group of compounds found in every living organism, as they are part of the cell wall of all cells. Lecithin is commercially isolated (mainly) from soybeans or egg yolk. The chemical composition of these two products (sources) is rather different, which determines the applications The richest natural sources of lecithin are from foods which are also high in fat, such as eggs and beef liver, but other foods such as peanuts, beef steak and some fruits and vegetables are lesser sources
E325 Sodium lactate Sodium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria See E270
E326 Potassium lactate Potassium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria See E270
E327 Calcium lactate Calcium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria See E270
E375 Nicotinic acid Natural compound, present in many products. Commercially prepared from nicotine From yeast. Production from liver is too expensive
E387 Oxystearin Mixture of glycerides of stearic acid and other fatty acids Although commercially (nearly always) prepared from vegetable oil, fatty acids of animal origin  cannot be excluded
E422 Glycerol A natural carbohydrate alcohol, which is one of the components of all fats. It is also present in low concentrations in blood. It is commercially produced either synthetically from propene, or by bacterial fermentation of sugars; it is not produced from fat
E430 Polyoxyethylene(8) stearate Synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid) These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E431 Polyoxyethylene (40) stearate E431 is a synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid) These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E432 Polyoxyethylene-20-sorbitan monolaurate E432 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and lauric acid (a natural fatty acid) These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E433 Polyoxyethylene-20-sorbitan mono-oleate E433 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid) These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E434 Polyoxyethylene-20-sorbitan monopalmitate E434 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and palmitic acid (a natural fatty acid) These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E435 Polyoxyethylene-20-sorbitan monostearate E435 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid). These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat cannot be fully ruled out
E436 Polyoxyethylene-20-sorbitan tristearate E436 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid) These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat  cannot be fully ruled out
E442 Ammonium phosphatides Obtained from ammonia and ph osphorylated fatty acids, mainly from rapeseed oil E442 is generally produced with rapeseed oil and can thus be consumed by all religious groups. However, the use of animal fat can not be completed excluded
E470 Fatty acid salts Salts of natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The acids are a mixture of stearic-, oleic-, palmitic- and myristinic acid Although mainly vegetable oils are used, the use of animal fat can not be excluded
E471 Mono- and di-glycerides of fatty acids Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat Although mainly vegetable oils are used, the use of animal fat can not be excluded.
E472 Esters of mono- and diglycerides Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids Although mainly vegetable oils are used, the use of animal fat can not be excluded
E473 Sugar esters of fatty acids Esters of sugar and synthetic fats, produced from glycerol and natural fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with sugar Although mainly vegetable oils are used, the use of animal fat can not be excluded
E474 Sugarglycerides Esters of sugar and fats, produced from sugar and natural fats. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components Although mainly vegetable oils are used, the use of animal fat can not be excluded
E475 Polyglycerol esters of fatty acids Combination of polyglycerol and natural fats. Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components Although mainly vegetable oils are used, the use of animal fat can not be excluded
E476 Polyglycerol polyricinoleate Combination of polyglycerol and castoroil (oil of the tree Ricinus sp. ). Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The product generally is a mixture of different components Although mainly vegetable oils are used, the use of animal fat can not be excluded
E477 Propyleneglycol esters of fatty acids Combination of propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components Although mainly vegetable oils are used, the use of animal fat can not be excluded
E478 Mixture of glycerol- and propyleneglycol esters of lactic acid and fatty acids Combination of lactic acid, glycerol, propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components Although mainly vegetable oils are used, the use of animal fat can not be excluded
E479 Esterified soy oil Produced by heating soy-oil in the presence of free fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components Although mainly vegetable oils are used, the use of animal fat can not be excluded
E481 Sodium stearoyl lactate Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used Although mainly vegetable oils are used, the use of animal fat can not be excluded
E482 Calcium stearoyl lactate Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used Although mainly vegetable oils are used, the use of animal fat can not be excluded
E483 Stearyl tartrate Combination of stearic acid and tartaric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used Although mainly vegetable oils are used, the use of animal fat can not be excluded
E484 Stearyl citrate Combination of stearic acid and citric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used Although mainly vegetable oils are used, the use of animal fat can not be excluded
E491 Sorbitane mono stearate Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin Although mainly vegetable oils are used, the use of animal fat can not be excluded
E492 Sorbitane tri stearate Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin Although mainly vegetable oils are used, the use of animal fat can not be excluded
E493 Sorbitane mono laurate Produced from sorbitol and lauric acid, a normal fatty acid from vegetable or animal origin Although mainly vegetable oils are used, the use of animal fat can not be excluded
E494 Sorbitane mono oleate Produced from sorbitol and oleic acid, a normal fatty acid from vegetable or animal origin Although mainly vegetable oils are used, the use of animal fat can not be excluded
E495 Sorbitane mono palmitate Produced from sorbitol and palmitic acid, a normal fatty acid from vegetable or animal origin Although mainly vegetable oils are used, the use of animal fat can not be excluded
E570 Stearic acid A normal part of any fat. Commercially prepared from cottonseed oil, but animal origin can not be excluded Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E571 Ammonium stearate Ammonium salt of stearic acid, E570 Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E572 Magnesium stearate Magnesium salt of stearic acid, E570 Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E573 Aluminium stearate Aluminium salt of stearic acid, E570 Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E585 Ferro lactate Iron salt of lactic acid, E270 Uses E270
E620 Glutamic acid Natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E621 Mono sodium glutamate Sodium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E622 Mono potassium glutamate Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E623 Calcium glutamate Calcium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E624 Ammonium glutamate Ammonium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E625 Magnesium glutamate Magnesium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E626 Guanylic acid Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines Mainly from yeast, also from sardines and meat
E627 Sodium guanylate Sodium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines Mainly from yeast, also from sardines and meat
E628 Di-potassium guanylate Potassium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines Mainly from yeast, also from sardines and meat
E629 Calcium guanylate Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines Mainly from yeast, also from sardines and meat
E630 Inosinic acid A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars. Mainly from meat and fish, also made with bacteria
E631 Sodium inosinate Sodium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars Mainly from meat and fish, also made with bacteria
E632 Di-potassium inosinate Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars Mainly from meat and fish, also made with bacteria
E633 Calcium inosinate Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars Mainly from meat and fish, also made with bacteria
E634 Calcium ribonucleotides Mixture of calcium salts of guanylic (E626) and inosinic acid (E630) Mainly from meat and fish, also made with bacteria
E635 Di-sodium ribonucleotides Mixture of sodium salts of guanylic (E626) and inosinic acid (E630) Mainly from meat and fish, also made with bacteria
E640 Glycine and sodium glycinate Glycine is a natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic Mainly from gelatine (see 441 above), also synthetically
E914 Oxidized polyethylene wax ???
E1105 Lysozyme An enzyme, that is a normal constituent of tears, saliva, blood and (human) milk. Commercially prepared from chicken eggs or by bacteria
E1411 Di-starch glycerol Prepared by treating starch with glycerol. The starch is partially degraded and combined with glycerol E422; Glycerol Involved
E1423 Acetylated di-starch glycerol Prepared by treating starch with acetic acid anhydride and glycerol. This results in a starch that is resistant against stirring and high temperatures and with a high stability after cooling E422; Glycerol Involved
E1441 Hydroxypropyl-di-starchglycerol Prepared by treating starch with propyleneoxide, epichlorhydrine and glycerol. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and is more stable after cooling E422; Glycerol Involved
E1516 Glycerol monoacetate 1516 is commercially produced from acetic acid and glycerol E422; Glycerol Involved
E1517 Glycerol diacetate Glycerol diacetate is commercially produced from acetic acid and glycerol E422; Glycerol Involved
E1518 Glycerol triacetate Glycerol triacetate is commercially prepared from acetic acid and glycerol E422; Glycerol Involved
Advertisements
Comments
  1. Haha am I actually the only comment to your great post!?

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s