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List of food additives

Colours
Preservatives
Acidity regulators
Antioxidants
Emulsifiers, stabilisers, thickeners and gelling agents
Anticaking agents
Humectants
Raising agents
Firming agents
Foaming agents
Flavour enhancers
Glazing agents
Propellants
Sweeteners
Bulking agents
Enzymes
Antifoaming agents
Miscellaneous additives

When you are shopping you may wish to check the additives in the foods you buy. The food additives allowed in New Zealand and Australia are listed below. They are listed in their classes in numerical order.

Colours

Colours make foods look more attractive. They are added to help identify flavours, to make food look brighter and to restore colour that may have been lost during processing.

Code number	Additive name
100	Curcumim or Turmeric
101*	Riboflavin or Riboflavin 5’-phosphate sodium
102	Tartrazine
103	Alkanet or Alkannin
104	Quinoline yellow
110	Sunset yellow FCF
120	Cochineal or Carmines or Carminic acid
122	Azorubine or Carmoisine
123	Amaranth
124	Ponceau 4R
127	Erythrosine
129	Allura red AC
132	Indigotine
133	Brilliant Blue FCF
140	Chlorophyll
141	Chlorophyll-copper complex or Chlorophyllin copper complex, sodium and potassium salts
142	Green S
143	Fast green FCF
150a	Caramel I
150b	Caramel II
150c	Caramel III
150d	Caramel IV
151	Brilliant black BN or Brilliant Black PN
153	Carbon blacks or Vegetable carbon
155	Brown HT
160a*	Carotene
160b	Annatto extracts
160c	Paprika oleoresins
160d	Lycopene
160e*	beta-apo-8’ Carotenal
160f*	beta-apo-8’ Carotenoic acid, methyl or ethyl ester
161a	Flavoxanthin
161b	Lutein
161c	Kryptoxanthin
161d	Rubixanthin
161e	Violoxanthin
161f	Rhodoxanthin
162	Beet red
163	Anthocyanins or Grape skin extract or Blackcurrant extract
164	Saffron or Crocetin or Crocin
170*	Calcium carbonate
171	Titanium dioxide
172	Iron oxide
173	Aluminium
174	Silver
175	Gold
181	Tannic acid or Tannins

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Preservatives

Preservatives are used to improve the safety of food by controlling the growth of mould, bacteria and yeast that cause food to deteriorate.

Code number	Additive name
200	Sorbic acid
201	Sodium sorbate
202	Potassium sorbate
203	Calcium sorbate
210	Benzoic acid
211	Sodium benzoate
212	Potassium benzoate
213	Calcium benzoate
216	Propylparaben or Propyl-p-hydroxy-benzoate
218	Methylparaben or Methyl-p-hydroxy-benzoate
220	Sulphur dioxide
221	Sodium sulphite
222	Sodium bisulphite
223	Sodium metabisulphite
224	Potassium metabisulphite
225	Potassium sulphite
228	Potassium bisulphite
234	Nisin
235	Natamycin or Pimaricin
242	Dimethyl dicarbonate
249	Potassium nitrite
250	Sodium nitrite
251	Sodium nitrate
252	Potassium nitrate
280	Propionic acid
281	Sodium propionate
282	Calcium propionate
283	Potassium propionate
385	Calcium disodium ethylenediaminetetraacetate or Calcium disodium EDTA
1105	Lysozyme

Acidity regulators

Acidity regulators (including acids and alkalis) adjust the acid or alkaline level in food or maintain a sour or sharp taste. An acidified food can retard the growth of some micro-organisms.

Code number	Additive name
260	Acetic acid, glacial
261	Potassium acetate or Potassium diacetate
262	Sodium acetate or Sodium diacetate
263	Calcium acetate
264	Ammonium acetate
270	Lactic acid
296	Malic acid
297	Fumaric acid
325	Sodium lactate
326	Potassium lactate
327*	Calcium lactate
328	Ammonium lactate
329	Magnesium lactate
330	Citric acid
331	Sodium citrates
332	Potassium citrates
333*	Calcium citrate
334	Tartaric acid
335	Sodium tartrate
336	Potassium tartrate or Potassium acid tartrate
337	Potassium sodium tartrate
338*	Phosphoric acid
339*	Sodium phosphates
340*	Potassium phosphates
341*	Calcium phosphates
342	Ammonium phosphates
343*	Magnesium phosphates
349	Ammonium malate
350	Sodium malates
351	Potassium malates
352	Calcium malates
353	Metatartaric acid
354	Calcium tartrate
355	Adipic acid
357	Potassium adipate
359	Ammonium adipates
363	Succinic acid
365	Sodium fumarate
366	Potassium fumarate
367	Calcium fumarate
368	Ammonium fumarate
380	Ammonium citrate or Triammonium citrate
381*	Ferric ammonium citrate
450	Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate
451	Potassium tripolyphosphate or Sodium tripolyphosphate
500	Sodium carbonate or Sodium bicarbonate
501	Potassium carbonate or Potassium bicarbonate
503	Ammonium bicarbonate or Ammonium hydrogen carbonate
504*	Magnesium carbonates
507	Hydrochloric acid
514	Sodium sulphates
515	Potassium sulphate
526*	Calcium hydroxide
529*	Calcium oxide
541	Sodium aluminium phosphate
575	Glucono delta-lactone
578*	Calcium gluconate
580*	Magnesium gluconate

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Antioxidants

Antioxidants help to stop oils and fats from deteriorating and developing rancid flavours. They also slow down colour and flavour changes so foods made using oils and fats can be kept for longer.

Code number	Additive name
300*	Ascorbic acid
301*	Sodium ascorbate
302*	Calcium ascorbate
303*	Potassium ascorbate
304*	Ascorbyl palmitate
306*	Tocopherols concentrate, mixed
307*	alpha - Tocopherol
308	gamma - Tocopherol
309	delta - Tocopherol
310	Propyl gallate
311	Octyl gallate
312	Dodecyl gallate
315	Erythorbic acid
316	Sodium erythorbate
319	tert-Butylhydroquinone
320	Butylated hydroxyanisole
321	Butylated hydroxytoluene
322	Lecithin
330	Citric acid
331	Sodium citrates
332	Potassium citrates
333*	Calcium citrate
334	Tartaric acid
385	Calcium disodium ethylenediaminetetraacetate or Calcium disodium EDTA
512	Stannous chloride
586	4-hexylresorcinol
1102	Glucose oxidase

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Emulsifiers, stabilisers, thickeners and gelling agents

Emulsifiers are used to ensure that mixtures of oil and water based ingredients stay mixed together. Stabilisers make it possible for two or more ingredients (which usually don’t stay mixed) to stay together. Thickeners thicken food and ensure uniform consistency. These include modified starches. Gelling agents modify food texture through the formation of a gel. This helps food to set.

Code number	Additive name
181	Tannic acid or tannins
322	Lecithin
331	Sodium citrates
332	Potassium citrates
333*	Calcium citrate
336	Potassium tartrate or Potassium acid tartrate
337	Potassium sodium tartrate
339*	Sodium phosphates
340*	Potassium phosphates
341*	Calcium phosphates
400	Alginic acid
401	Sodium alginate
402	Potassium alginate
403	Ammonium alginate
404	Calcium alginate
405	Propylene glycol alginate
406	Agar
407	Carrageenan
407a	Processed eucheuma seaweed
409	Arabinogalactan or Larch gum
410	Locust bean gum or Carob bean gum
412	Guar gum
413	Tragacanth gum
414	Acacia gum or Gum arabic
415	Xanthan gum
416	Karaya gum
418	Gellan gum
420	Sorbitol or Sorbitol syrup
421	Mannitol
422	Glycerin or glycerol
431	Polyoxyethylene (40) stearate
433	Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate
435	Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate
436	Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate
440	Pectins
442	Ammonium salts of phosphatidic acid
444	Sucrose acetate isobutyrate
445	Glycerol esters of wood rosins
450	Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate
451	Potassium tripolyphosphate or sodium tripolyphosphate
452	Potassium polymetaphosphate or Sodium metaphosphate, insoluble or Sodium polyphosphates, glassy
460	Cellulose, microcrystalline or powdered
461	Methyl cellulose
463	Hydroxypropyl cellulose
464	Hydroxypropyl methylcellulose
465	Methyl ethyl cellulose
466	Sodium carboxymethylcellulose
470	Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids
471	Mono- and di-glycerides of fatty acids
472a	Acetic and fatty acid esters of glycerol
472b	Lactic and fatty acid esters of glycerol
472c	Citric and fatty acid esters of glycerol
472e	Diacetyltartaric and fatty acid esters of glycerol
472f	Mixed tartaric, acetic and fatty acid esters of glycerol
473	Sucrose esters of fatty acids
475	Polyglycerol esters of fatty acids
476	Polyglycerol esters of interesterified ricinoleic acid
477	Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids
480	Dioctyl sodium sulphosuccinate
481	Sodium lactylate or Sodium oleyl lactylate or Sodium stearoyl lactylate
482	Calcium lactylate or Calcium oleyl lactylate or Calcium stearoyl lactylate
491	Sorbitan monostearate
492	Sorbitan tristearate
501	Potassium carbonate or Potassium bicarbonate
508	Potassium chloride
541	Sodium aluminium phosphate
542*	Bone phosphate
900a	Polydimethylsiloxane or Dimethylpolysiloxane
965	Maltitol and Maltitol syrup or Hydrogenated glucose syrup
967	Xylitol
1001	Choline salts
1101	Proteases (papain, bromelain, ficin)
1200	Polydextrose
1201	Polyvinylpyrolidone
1400	Dextrin roasted starch
1401	Acid treated starch
1402	Alkaline treated starch
1403	Bleached starch
1404	Oxidised starch
1405	Enzyme treated starches
1410	Monostarch phosphate
1412	Distarch phosphate
1413	Phosphated distarch phosphate
1414	Acetylated distarch phosphate
1420	Starch acetate esterified with acetic anhydride
1422	Acetylated distarch adipate
1440	Hydroxypropyl starch
1442	Hydroxypropyl distarch phosphate
1450	Starch sodium octenylsuccinate

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Anticaking agents

Anticaking agents reduce the tendency of particles to stick together so that products like salt flow freely.

Code number	Additive name
170*	Calcium carbonate
341*	Calcium phosphates
343*	Magnesium phosphates
381*	Ferric ammonium citrate
460	Cellulose, microcrystalline or powdered
470	Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids
500	Sodium carbonate or Sodium bicarbonate
504*	Magnesium carbonates
530*	Magnesium oxide
535	Sodium ferrocyanide
536	Potassium ferrocyanide
542*	Bone phosphate
551	Silicon dioxide, amorphous
552	Calcium silicate
553	Magnesium silicate or Talc
554	Sodium aluminosilicate
555	Potassium aluminium silicate
556	Calcium aluminium silicate
558	Bentonite
559	Aluminium silicate
560	Potassium silicate
900a	Polydimethylsiloxane or Dimethylpolysiloxane
953	Isomalt

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Humectants

Humectants keep food moist and stop it from drying out.

Code number	Additive name
325	Sodium lactate
326	Potassium lactate
350	Sodium malates
420	Sorbitol or sorbitol syrup
421	Mannitol
422	Glycerin or glycerol
914	Oxidised polyethylene
965	Maltitol and Maltitol syrup or Hydrogenated glucose syrup
966	Lactitol
967	Xylitol
968	Erythritol
1200	Polydextrose
1518	Triacetin
1520	Propylene glycol

Raising agents

Raising agents are used in bakery products to make them rise.

Code number	Additive name
500	Sodium carbonate or Sodium bicarbonate
503	Ammonium bicarbonate or Ammonium hydrogen carbonate
575	Glucono delta-lactone
920	L-cysteine monohydrochloride

Firming agents

Firming agents contribute to firmness of food or interact with gelling agents to produce or strengthen a gel.

Code number	Additive name
509*	Calcium chloride
511*	Magnesium chloride
516*	Calcium sulphate
518*	Magnesium sulphate
526	Calcium hydroxide
578*	Calcium gluconate
580*	Magnesium gluconate

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Foaming agents

Foaming agents maintain the uniform dispersion of gases in aerated food.

Code number	Additive name
465	Methyl ethyl cellulose
570	Stearic acid or fatty acid

Flavour enhancers

Flavour enhancers improve the existing flavour and/or taste of food.

Code number	Additive name
620	L-glutamic acid
621	Monosodium L-glutamate or MSG
622	Monopotassium L-glutamate
623	Calcium glutamate
624	Monoammonium L-glutamate
625	Magnesium glutamate
627	Disodium 5’ -guanylate
631	Disodium 5’ -inosinate
635	Disodium 5’ -ribonucleotides
636	Maltol
637	Ethyl maltol
640	Glycine
641	L-Leucine
957	Thaumatin

Glazing agents

Glazing agents help protect a food and make it look shiny.

Code number	Additive name
570	Stearic acid or fatty acid
901	Beeswax, white and yellow
903	Carnauba wax
904	Shellac
905b	Petrolatum or Petroleum jelly

Propellants

Propellants are sealed under pressure in an aerosol food container. This enables an aerosol can to spray out its contents, eg, cream in a can with a nozzle. Note: Propellants should be listed on the label by name (eg, carbon dioxide) rather than using the class name propellant followed by the code number.

Code number	Additive name
290	Carbon dioxide
941	Nitrogen
942	Nitrous oxide
943a	Butane
943b	Isobutane
944	Propane
946	Octafluorocyclobutane

Sweeteners

Sweeteners replace the sweetness normally provided by sugars in foods. Some are intense sweeteners and do not contribute significantly to the available energy of foods.

Code number	Additive name
420	Sorbitol or sorbitol syrup
421	Mannitol
950	Acesulphame potassium
951	Aspartame
952	Cyclamate or Calcium cyclamate or Sodium cyclamate
953	Isomalt
954	Saccharin
955	Sucralose
956	Alitame
957	Thaumatin
960	Steviol glycosides
961	Neotame
962	Aspartame-acesulphame salt
965	Maltitol and Maltitol syrup or Hydrogenated glucose syrup
966	Lactitol
967	Xylitol
968	Erythritol

Bulking agents

Bulking agents contribute to the volume of a food without contributing significantly to its available energy.

Code number	Additive name
325	Sodium lactate
326	Potassium lactate
953	Isomalt
1200	Polydextrose

Enzymes

Enzymes describe a group of substances that may have diverse functions. For example lipases assist in cheese-making where milk is broken down into curds and whey. Others can act as a stabiliser, or preservative.

Code number	Additive name
1100	alpha-Amylase
1101	Proteases (papain, bromelain, ficin)
1104	Lipases
1105	Lysozyme

Antifoaming agents

Antifoaming agents stop or reduce foaming.

Code number	Additive name
1505	Triethyl citrate
1521	Polyethylene glycol 8000

Miscellaneous additives

Some additives cannot be classified by one of the classes listed.

Code number	Additive name
519*	Cupric sulphate (mineral salt)
577	Potassium gluconate (sequestrant)
579*	Ferrous gluconate (colour retention agent)

* Denotes additives that can also be added to food as a vitamin or mineral, where the Food Standards Code permits.

Updated April 2009

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