Food additives

e1105 Lysozyme

Food additive with preservative role. It is sued in the quantities on the recipes only in wine and matured cheese. It is an enzyme that is naturally found in the human immune system, in saliva, tears or in…

e1200 Polydextrose

Food additive with stabilizing, thickening, caking, wetting and substance-support for other sweeteners role. For industrial use, it is obtained from dextrose, and due to its solubility and its fiber content it is widely used to replace some fats,…

e1201 Polyvinylpyrrolidone

Food additive with emulsifying, stabilizing, substance-support for other additives, thickening and glazing role. It is a synthetic compound of mineral origin, which, at the moment of its discovery in 1939, was used as a substitute for human plasma,…

e1202 Polyvinylpolypyrrolidone

Food additive with stabilizing, color retention and substance-support for other additives role. It is a synthetic compound of mineral origin, with wide application in medicine, pharmacy, cosmetics etc. In the food industry, it is used as a clarifying…

e1204 Pullulan

Food additive as a glazing agent. It is a polysaccharide obtained from starch, tasteless, which has the property to form a protecting coat, a film. It is used in the quantities on the recipes in coating of food…

e1404 Oxidised Starch

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

e1410 Monostarch Phosphate

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

e1412 Distarch Phosphate

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

e1413 Phosphated Distarch Phosphate

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

e1414 Acetylated Distarch Phosphate

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

e1420 Acetylated Starch

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

e1422 Acetylated Distarch Adipate

Food additive with caking, thickening, stabilizing, emulsifying and substance-support role. It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions,…

Food additives

According to the World Health Organization, substances that are added to food in order to maintain or improve its safety, freshness, taste, texture or appearance are known as food additives.

These food additives have been used for centuries to preserve food. For example salt (in meat, bacon or dried fish), sugar (in
marmalade) or sulphur dioxide (in wine).

Food additives can be derived from plants, animals or minerals or they can be synthetic. They are intentionally added to foods, to fulfil certain technological purposes. There are several thousand food additives in use, all of which are designed to perform a specific task, usually to make food more durable
or appealing.