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Food Additive Glossary

Definitions of key terms used in food additive science and regulation.

AEFGHINSU

A

ADI
Acceptable Daily Intake — the amount of a food additive that can be consumed daily over a lifetime without appreciable health risk. Expressed as mg per kg of body weight per day. Established by JECFA (FAO/WHO) and adopted by national regulators.
Related:EFSAGRASSafety Assessment
Azo Dye
A class of synthetic dyes characterized by the presence of one or more azo groups (–N=N–). Many food colorings are azo dyes, including tartrazine (E102), sunset yellow (E110), and allura red (E129). Several azo dyes have been linked to hyperactivity in children.
Related:TartrazineSouthampton SixE-number

E

E-number
A code for substances that are permitted to be used as food additives within the European Union and European Free Trade Association (EFTA). The 'E' stands for Europe. E-numbers are assigned after safety evaluation by EFSA.
Related:INS NumberEFSAFood Additive
EFSA
European Food Safety Authority — the EU agency responsible for risk assessment of food safety matters, including the evaluation and authorization of food additives. Based in Parma, Italy.
Related:FDAADIE-number
Emulsifier
A substance that helps two immiscible liquids (like water and oil) form a stable mixture (emulsion). Emulsifiers have both water-loving (hydrophilic) and oil-loving (lipophilic) components. Examples include lecithin (E322) and mono- and diglycerides (E471).
Related:LecithinStabilizerE471

F

FDA
U.S. Food and Drug Administration — the federal agency responsible for protecting public health by regulating food, drugs, medical devices, and other products in the United States. Evaluates food additive safety and maintains the list of substances generally recognized as safe (GRAS).
Related:EFSAGRASADI

G

GRAS
Generally Recognized as Safe — a U.S. FDA designation that a food substance is considered safe by qualified experts, and so is exempted from the usual pre-market approval process for food additives. Examples include salt, sugar, and vitamin C.
Related:FDAFood AdditiveSafety Assessment

H

Hydrocolloid
A substance that forms a gel-like substance when dispersed in water. Food hydrocolloids are used as thickeners, gelling agents, and stabilizers. Examples include xanthan gum (E415), guar gum (E412), and carrageenan (E407).
Related:ThickenerGelling AgentXanthan Gum

I

IARC
International Agency for Research on Cancer — a part of the World Health Organization that classifies substances according to their carcinogenicity. Groups range from 1 (carcinogenic to humans) to 4 (probably not carcinogenic). Group 2B (possibly carcinogenic) is often misunderstood as definitive — it means evidence is limited.
Related:CarcinogenWHOSafety Assessment
INS Number
International Numbering System — a global system for identifying food additives, maintained by the Codex Alimentarius Commission (FAO/WHO). Similar to E-numbers but used internationally rather than just in Europe. An E-number usually corresponds to an INS number.
Related:E-numberCodex AlimentariusFood Additive

N

Natural vs. Artificial
A common consumer distinction between food additives. 'Natural' additives are derived from plant, animal, or mineral sources with minimal processing. 'Artificial' or 'synthetic' additives are manufactured through chemical processes. However, 'natural' does not automatically mean safer — many natural additives can have adverse effects.
Related:OriginNature-IdenticalFood Additive
Nitrosamine
Chemical compounds formed when nitrites (used as preservatives) react with amines (found in proteins) in food or during digestion. Many nitrosamines are carcinogenic. They are the primary health concern associated with sodium nitrite (E250) in processed meats.
Related:Sodium NitriteE250Carcinogen

S

Southampton Six
A group of six food colorings (tartrazine E102, quinoline yellow E104, sunset yellow E110, carmoisine E122, allura red E129, and ponceau 4R E124) studied in a landmark 2007 McCann et al. study published in The Lancet. The study found that a mixture of these dyes significantly increased hyperactive behavior in children. This led to EU mandatory warning labels on products containing these dyes.
Related:TartrazineHyperactivityE-numberEFSA
Stabilizer
A substance that maintains the physical structure of a food, preventing ingredients from separating. Often used in conjunction with emulsifiers. Examples include carrageenan (E407) and xanthan gum (E415).
Related:EmulsifierHydrocolloidThickener

U

Umami
The fifth basic taste alongside sweet, sour, salty, and bitter. Often described as savory or meaty. It is primarily triggered by glutamate, an amino acid found in high concentrations in tomatoes, parmesan, mushrooms, and soy sauce. MSG (E621) is the purest form of umami flavor.
Related:MSGE621Flavor Enhancer