Database
E-numbers, decoded.
Search food additives by E-number or common name. Each entry includes a halal ruling, its source, and alternatives where relevant.
Yellow-orange colouring extracted from turmeric root.
Red colouring produced from crushed female cochineal insects.
Black colouring made by charring plant material.
Emulsifier commonly derived from soy or sunflower, occasionally from egg yolk or animal fat.
Gelling agent produced by boiling animal skin, bones, and connective tissue.
Emulsifier made from glycerol and fatty acids of plant or animal origin.
Emulsifier used to strengthen dough and extend shelf life.
Anti-caking agent derived from animal bones.
Flavour enhancer typically produced from yeast, fish, or meat.
Flavour enhancer produced from meat or fish, sometimes from tapioca starch.
Glazing agent secreted by the female lac insect.
Dough conditioner traditionally sourced from human hair, feathers, or synthesised.
Preservative typically derived from egg white.