Know what you are eating



E-number


Name


Origin




E120


Carmine,
Cochineal



Colour isolated from the insects Coccus cacti




E322


Lecithine



Soy beans and for some purposes from chicken eggs.




430



Polyoxyethylene(8) stearate



Stearic acid is a fatty acid. See note below this table.




E431



Polyoxyethylene (40) stearate



Stearic acid is a fatty acid. See note below this table.




E432



Polyoxyethylene-20-sorbitan monolaurate



Lauric acid is a fatty acid. See note below this table.




E433



Polyoxyethylene-20-sorbitan mono-oleate



Oleic acid is a fatty acid. See note below this table.




E434



Polyoxyethylene-20-sorbitan monopalmitate



Palmitic acid is a fatty acid. See note below this table.




E435



Polyoxyethylene-20-sorbitan monostearate



Stearic acid is a fatty acid. See note below this table.




E436



Polyoxyethylene-20-sorbitan tristearate



Stearic acid is a fatty acid. See note below this table.




441

(invalid)


Gelatin



From animal bones. Since the BSE crisis mainly from pork, but other
animal bones are used.

Halal
gelatin is available in specialised shops.




E470


Fatty acid
salts



For fatty acids, see note below this table.




E471



Mono- and di-glycerides of fatty acids



For fatty acids, see note below this table.




E472



Esters of mono- and diglycerides



For fatty acids, see note below this table.




E473



Sugar esters of fatty acids



For fatty acids, see note below this table.




E474



Sugarglycerides



Combination of sugar and fatty acids. For fatty acids, see note below
this table.




E475



Polyglycerol esters of fatty acids



For fatty acids, see note below this table.




E477



Propyleneglycol esters of fatty acids



For fatty acids, see note below this table.




478



Mixture of glycerol- and propyleneglycol esters of lactic acid and fatty
acids



For fatty acids, see note below this table.


E479
and 479b


Esterified
soy oil



For fatty acids, see note below this table.




E481
/2



Natrium/Calcium-stearoyllactylate



Mixture of lactic acid and stearic acid, a fatty acid. For fatty acids,
see note below this table.




E483



Stearyltartrate



Mixture of tartaric acid and stearic acid, a fatty acid. For fatty
acids, see note below this table.




484



Stearylcitrate



Mixture of citric acid and stearic acid, a fatty acid. For fatty acids,
see note below this table.




E485

(invalid
number)


Gelatine



From animal bones. Since the BSE crisis mainly from pork, but other
animal bones are used.

Halal
gelatin is available in specialised shops.




E491
-5



Combinations of sorbitol and fatty acids



For fatty acids, see note below this table.




542


Edible
bone phosphate



From animal bones. Since the BSE crisis mainly from pork, but other
animal bones are used.




E570
-73


Stearic
acid and stearates



Stearic acid is a fatty acid. See note below this table.




E626
-29


Guanylic
acid and guanylatens



Mainly from yeast, also from sardines and meat.




E630
-35


Inosinic
acid and inosinates



Mainly from meat and fish, also made with bacteria.




636
,


637



Maltol and Isomaltol



From malt (barley), sometimes also from heating milk sugar.




E640


Glycin



Mainly from gelatine (see 441 above), also synthetically.




E901


Bees wax



Made by bees, but does not contain insects.




E904


Shellac



Natural polymer derived from certain species of lice from India.

Insects
get trapped in the resin.




913


Lanolin



A wax from sheep. It is excreted by the skin of the sheep and extracted
from the wool.




920
-21


Cystein en
cystin



Derived from proteins, including animal protein and hair.




E966


Lactitol


Made from
milk sugar




1000


Cholic
acid


From beef
(bile)




E1105


Lysozym


From
chicken eggs

 

Fatty acids

Fats,
whether from plant or animal origin, consist of glycerol and generally 3 fatty
acids. Fats can enzymatically be split in fatty acids and glycerol. The fatty
acids can be purified and reconnected to glycerol as mono- di- of triglycerides
(glycerol with 1, 2 or 3 fatty acids respectively). Many additives consist of
these semi-natural fats, which act as emulsifiers.

These
semi-natural fats are degraded and metabolise din the body, just like normal
fat.


Chemically the fatty acids from animal or plant origin are identical. Therefore
the origin is of no importance for the function in the food. Producers thus
normally choose the cheapest oils to make these fats. This is generally some
vegetable oil. However, animal fats can not be excluded.


Unfortunately it is not possible to distinguish animal and vegetable fatty acids
in the final product. Only the producer can provide information on the origin.
As there is a risk for animal fats, Jews, Muslims, Hindus and vegans should
avoid these products, unless the origin is mentioned by the producer.


Other common ingredients of animal origin :

 


Casein and
caseinate



A protein from cow's milk


Gelatin



From animal bones. Since the BSE crisis mainly from pork, but other
animal bones are used.

Halal and
kosher gelatin is available in specialised shops.


Lactose


Sugar from
cow's milk



Omega-3-fatty acids



From fish, seals and soy.


Whey and
wheypowder



A fraction of milk, see also



here.


(Whey, wheypowder and cheese may not be halal when the animal
that provided the rennet to clot the milk, is not slaughtered according
to Islamic rules. Only the producer can provide the information on the
status of these products.)

 


Overview of additives and ingredients that are often mentioned as being from
animal origin:

 




E101


Riboflavin
(lactoflavin)



Yellow food colour. It can be isolated from milk, but commercially
produced from micro-organisms.

Isolation
from milk is too expensive.




E153


Carbon



Prepared from charcoal from burned wood. Can be obtained from burned
animals, but this is no longer done.




E161g



Canthaxanthin



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.




E270


Lactic
acid and lactates



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.




E306
,


307
,


308



Tocopherols (vitamin E)



From vegetable oils. Also in animal (fish) oils but these oils are too
expensive. Fish oils are, however, used as a source in food supplements,
but not in foods, due to the strong flavour.




E325
-7


Lactates


See E270
above.




375


Nicotinic
acid (vitamin B3)



From yeast. Production from liver is too expensive.




E422


Glycerol



Part of animal and vegetable fat. Commercially made synthetically from
petroleum.




E476



Polyglycerolpolyricinoleate


Synthetic
vegetable fat.




E620
-5


Glutamates.



Commercially only made from sugar by bacterial fermentation or from
seaweed.


Theoretically from any protein, but that is too expensive.


E927b


Ureum



Synthetic. Can be isolated from urine, but too complicated and
expensive.


-


Vitamin
B12



Commercially only made by bacterial fermentation. Isolation from meat is
too expensive, due to the very low concentrations.



 


http://www.food-info.net/uk/qa/qa-fi45.htm

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