FOOD COLOURS
E 100 - Curcumin. The beautiful yellow dye plant, the root of Curcuma L. conga it was isolated in a pure state already in 1842, was synthesized in 1918. In larger concentrations, has anti-inflammatory. There is no evidence in the scientific literature that has been tested for carcinogenicity. It is not inconceivable that you get when someone wants out of the market suppliers of curcumin
E 101, 101a - Riboflavin. Riboflavin phosphate sodium salt. There is nothing to do with fish - apart from passive association name in Polish. Dye's favorite producer of spices, for example, the well-known in our Yugoslav Vegeta.
E 102 - Tartrazine. Yellow pigment produced primarily for food purposes. It has, therefore, the trade name of Food Yellow (yellow food). It is of course approved by the U.S. Food and Drug Administration (FDA). Approved in Poland. (IL-NIH)
E 104 - Quinoline Yellow.
E 110 - Sunset Yellow, FCF. Crafted it in 1878, the metabolism of the body identified in 1962, and toxicological characteristics in 1967. LD50, and so the dose causing half the deaths in a population, for mice is 10 g per 1 kg.
E 120 - Karmin. Acid carmine insektu obtained from Coccus cacti. Isolated in pure form by a famous Polish chemist Leo Marchlewski in 1894. The final chemical formula known only in 1965. It has a wide range of applications. Approved by the FDA. (IL-NIH)
E 122 - Azorubine. The red dye, also called chromotropem FB. Used especially for coloring cherry jams and marmalades, puddings, beverages, ice cream, icing sugar confectionery.Most of the food dyes are azo dyes. They pass the body in the amine, and those that have a group of sulfonate, give harmless aminosulfonowe acids. Therefore, only those admitted azo dyes in which the molecule have at least one sulfonate group. It was created in this way in 1952, the so-called Schedule A - eighteen safe azo dyes, incorporated in 1961 to table the measures authorized in the food industries of the EEC countries. The list was later shortened for practical reasons. (IL-NIH)
E 123 - Amarant. The red dye. In 1976, he was withdrawn from the FDA list of substances permitted for use in the food industry, pharmaceuticals and cosmetics. The Danes, however, did not accept U.S. test results are not convincing and skreślili the dye from your list. (IL-NIH)
E 124 - Ponceau 4R. The red dye. Similar to E 123 deleted from the DNA, but retained on the list of Danish. As the cochineal and the variety Polish 6R included on the list. (IL-NIH)
E 127 - erythrosine. "Merck Index" dye, called respectively, moreover, Food Red 14, a red food ("Merck Index" X-3637), is approved for use in food production in Europe, and until 1990 was used in the USA. In the case of E 127 LD50 for humans with an average weight is as high as 175 g! Under czterojodofluoresceiny chemical name is on the Polish list. (IL-NIH)
E 131 - Patent Blue FCF. Blue dye, rarely used in food production, but more often in cosmetics.
E 132 - Indigotine I. Preparation of indigo, the oldest coloring agent authorized by the FDA, used for example in dressings, disposable diapers, etc. (IL-NIH)
E 133 - Brilliant Blue FCF 1350, Food Blue 2 (blue food), LD50 - 4.6 g / kg. Allowed by the FDA for use in foodstuffs, medicines, cosmetics, but with the exception of the eye area. As in the case of other dyes, accurate testing for carcinogenicity gave a negative result. (IL-NIH)
E 140 - Chlorophyll a and b. green vegetable dyes are key compounds for photosynthesis, and thus binding of carbon dioxide from the air, and thus food production. In the food industry are used in a variety of preparations, sometimes modified. (IL-NIH)
E 141 - copper complex of chlorophyll or chlorofilyny, and their salts - sodium and potassium.Since time immemorial, it reinforces the color, also in Poland, canning peas, which otherwise would be very bright and uninviting. Even in the first half of this century have been objections to the enrichment of copper pea, especially when the blood of some mentally ill people found elevated concentrations of copper. But then no disease had been found in connection with the consumption of beans, and so continue the list announced by the FAO / WHO classifies reinforced copper chlorophyll as a pigment that occurs naturally in food, on par with the E 101, E 150 and E 160th family (IL-NIH)
E 150 - Caramel, tan or sugar, the basic color of Coca-Cola and similar beverages. It occurs in large quantities in every baked sweet pastry. For years, used in the household. Action against the use of caramel was conducted by the left in some European countries (for example, France and Denmark) in the fifties and sixties in the fight against America, which was a special symbol, Coca-Cola. This corporation has agreed to up the production of their beverage as a colorless, light gray, but nonsense shares ended when the cut-off grant for this purpose by the opponents of the United States. Evidence of carcinogenicity was found anything caramel. Here is no longer a suspect burnt sugars, such as roasted beets - the main component of the Polish coffee substitutes - Inka. (IL-NIH)
E 151 - Pigment Black, Black PN, for example, used to color the cheap varieties of caviar.Easy to recognize because the dye is readily soluble in water and black egg hard boiled.Original black or gray caviar is not providing them. It's easy even for the official adoption of the suspect put a grain of caviar on an egg and see if the host is a miser.
E 153 - Charcoal medical. He was on the list of colors, as is used in some countries for the production of sweets and cakes completely black. (IL-NIH)
E 160 -?,?, And?-Carotene, carrots and yellow colors of similar products, widely used in households for hundreds if not thousands of years for staining. Carotenoids have a special position in the vegetable kingdom, which produces the approximately one billion tons per year. (IL-NIH)
E 160b - extract from the seeds of Bixa orellana. Favorite color producers of margarine, vegetable oils, cheeses (yellow, of course). National Wholesaler offers the delivery of any quantity of the dye under the trade name anatomy. (IL-NIH)
E 160c - Capsanthin. Wystąpujący red dye in pepper. Chemical formula finally unveiling it was not until l971. (IL-NIH)
E 160D - Lycopene. Intense red color, due to the cumulative double bonds in the hydrocarbon chain. It is utterly alien to the structure of the human body. If this circumstance would be the basis for concern, it should refrain from eating tomatoes, which contain this compound. (IL-NIH)
E 160E, f -?-Apo-8 'and carotenal acid ethyl ester?-Apo-8'-carotenoic. Carotenoid with higher red color, almost in passing brown. (IL-NIH)
E 160a-e, i, g - Flawoksantyna, lutein, cryptoxanthin, rubiksantyna, wiolaksantyna, rodoksantyna, canthaxanthin - is a large family of biogenic pigments. They differ very little chemical formulas, but their biological functions may be quite different. For example, cryptoxanthin showed activity of vitamin A. It occurs in many plants and so can be found in egg yolks, and even butter. Rubiksantyna is the isomer of this compound, but no activity of vitamin A. It is a red dye of different varieties of wild roses. Flawoksantyna żółtoczerwonym dye is a chemical formula rozwikłanym until 1978. Lutein is definitely yellow, occurs abundantly in the vegetable. especially in the petals of many yellow flowers. (IL-NIH)
E 163 - Anthocyanins. Dyes, grapes and many berries. Relevant extracts are more or less purified, are on sale. (IL-NIH)
E 170 - This is simply calcium carbonate, added as a white pigment. We added in large quantities to calcipiryny, to shield the stomach from aspirin. In addition, the E 170 is used in the old type of toothpaste, which serves as a scrubbing. (IL-NIH)
E 171 - titanium dioxide. It sounds scary, but it failed to determine the harmfulness of its products to shine white. It is present in a snow-white chewing gum available in Scandinavia. It occurs in large amounts in toothpaste Elmex. (IL-NIH)
E 172 - Iron oxides and hydroxides. Rarely used in pigment, not only harmless, but the food supplement with iron. (IL-NIH)
E 173 - Aluminum. It may surprise on the list of food additives, but is allowed to decorate the sweets, for example in the form of fresh beads for decorating cakes. Metallic aluminum and its salts were at one time suspected of favoring the development of Alzheimer's disease.Today advertise in the Polish press preparation containing large amounts of soluble aluminum salt, acting sedative on the stomach. Approved by the Ministry of Health and Welfare.
E 174 - Silver Metallic. Well, probably also for products used for decoration.
E 175 - Gold (prawdziwe!). No objections, and the price is not so high as it might seem, because the metal can be prepared in the form of very thin film. I did not meet its symbol on imported products to the Polish, but here in Poland is added in the form of flakes to the Goldwasser liqueur! Once we in the EU, the label will be E 175th Any chemist certifies that metallic gold can not go in the body in gold salts! (IL-NIH)
PRESERVATIVES
E 200-203 - Sorbic acid as the free acid or its sodium salt - 201, potassium - 202 and calcium - 203; luxury road preservative. This compound was the first time from the berries of Sorbus L. Sticuparia German chemist Hofmann, and described in 1859 in "Liebigs Annalen." Excellent properties led the much simpler method to develop synthetic. Low toxicity: LD 50 is about 10 grams per kilogram of body weight. Even at low concentrations is fungicidal, pleśnio-and drożdżobójczy. It is used when there is a danger of the development of such micro-organisms, such as cheese. The only pity is that it is expensive. In Poland, under the name of added sorbic acid, vegetable butter. Better than being abused in our E 210 and its derivatives (benzoates). There is no fear of eating even one gram per day, which is two times more than E 210-213.
E 210 and Derivatives - Benzoic acid and sodium benzoate (E 211) - the most common preservative, often used in Poland. Inhibits the growth of many microorganisms. Massively used in all Bulgarian juices. Attempts to make wine from the Bulgarian grape juice does not produce results, because the yeasts are killed in this environment. Instead, develop some microorganisms resistant to benzoates, resulting in hideously woniejących liquid. Readers offer an interesting comparison of the chemistry of such simple and similar compounds such as salicylic acid and aspirin.
E 212-213 - Benzoates - respectively - of potassium and calcium. Action similar to the previous point. Varieties differ in the way of adding to the product.
E 213-214 - acid ethyl-p-hydroxybenzoic acid and its sodium salt. Benzoic acid derivatives with improved properties and to reduce the burden on preserving the population of only one compound E 210 and its salts (as is the case in Poland). Widely used in pharmaceutical formulations, as well as better toothpastes sold in Poland.
E 218-219 - As previous, but with a methyl substituent. Crafted as early as 1887. This particularly effective preservative prevents growth of fungi and molds that produce toxic aflatoxin.
E 220 - Sulphur dioxide, which is added in large quantities (for example, 0.5 g per liter) to red wine. Also used in large numbers in Poland for the preservation of natural fruit juices and their concentrates. Generally used as a preservative in wine for thousands of years, particularly large-scale operation since the beginning of the sulfur mines in Sicily, even before Christ.
E 221 - Sodium sulphite effects similar to E 220th
E 222 - Acid sodium sulphite. Similar to E 220th All the sulfites (and thus also 221.223, 224 and 226) are more convenient than the use of sulfur dioxide gas (220) compressed in cylinders.
E 236 - Formic acid, a good preservative. Obtained for the first time in 1670 as a result of the dry distillation of dead ants. Since then, the ants have little in common. Produced, how many links from this list, synthetically. A strong regulator, low toxicity, LD50 - 1.1 g / kg for mice.
E 237-238 - appropriately - sodium and calcium formic acid. Preservation effect similar to E 236th
E 239 - hexamethylene tetramine, urotropine, shows a strong bactericidal effect. Particularly used in urinary tract infections (in therapeutic doses).
E 249-252 - Nitrites and nitrates - without them there would be ham and other meats. Ham with some strange bets, channels, devoured by bark beetle-like picture frames. Well, in the ham are traces of the needles, which are injected solutions 249-252 E during salting before smoking. No longer as a preservative, but the residue of nitrate fertilization may be present in vegetables, such as lettuce.
E 261 - Acetic acid. How to do without it, pickled herring, mushrooms, and dozens of other tasty dishes? Irritates me just the smell, especially emanating from the salads.
E 261-263 - salts - potassium, sodium and calcium acetic acid, added to acidic products, and so will unleash unpleasant won acetic acid, but not as intense as E 260th
E 270 - Lactic acid, an excellent preservative. easy and cheap to produce by fermentation of starchy materials, with or without sugar, for example from waste molasses. LD50 for rats is about 4 grams per kilogram of weight. In Poland, we did everything that it does not apply, inter alia, closed factory in Lodz. Unfortunately, more expensive than vinegar. The naturally formed during the pickling cucumbers and cabbage.
E 281-283 - salts - sodium, calcium and potassium. Odorless, if material, to which are added, it is not too acidic.
E 290 - Carbon dioxide. A great preservative, but cumbersome to use. It clearly protects the products cooled with dry ice (solidified carbon dioxide). Unfortunately it is not too active in carbonated drinks, although fresh water extends the moderately infected, such as water Oligocene. "Mazowszanka" and similar water should not stand too long at room temperature, because the E 290 as a preservative is not very effective.
ANTIOXIDANTS - ANTIOXIDANTS
E 300 - 1-ascorbic acid, or vitamin C. In 1986, the "Merck Index" lists the 59 names of one and the same compound. Luxurious preservative and an antioxidant, much more expensive than the E 220 and derivatives.
E 301-302 - salts - sodium and calcium of 1-ascorbic acid. Similar to E 300th
E 304 - Ascorbyl Palmitate. The derivative of vitamin C, easier to use in products containing fats. The symbol can be seen on the package of roasted potato flakes, giving a long term storage without the rancid and disgusting smell.
E 306 - Extracts enriched with tocopherols derived from vegetable products. Tocopherol is Vitamin E. In its pure state is an oily liquid, soluble in fats. Present in amounts of 0.1-0.3% in the seeds of wheat, corn, sunflower seeds, soybean oil, and lettuce. Large demand for vitamin E and an anti-rancidity of fats resulted in development of the synthesis of tocopherols on a large scale.
E 307-309 - Synthetic tocopherols?,? and?. The first one is a synthetic vitamin E. Tocopherol acts less as a vitamin, but more strongly as przeciwutlemacz.
E 310-312 - Gallus propyl, octyl or dodecyl. Especially the first one enhances the effect of E 320 and 321, allowing to reduce their concentrations. LD 50 - 4 g / kg. Protects against growing rancid fats.
E 320-321 - notorious by the media antioxidants BHA and BHT, known in Poland unduly carcinogens. Without them, many products such as rancid butter śmierdziałoby. Few opponents of antioxidants draws attention to the fact that it is the products of oxidation may be carcinogenic. It is believed that the food industry uses everything, especially antioxidants, for their own malicious pleasure. These substances are sometimes added, and the packaging of articles jełczejących. They are the first line of defense against oxygen.
E 322 - Lecithin. Fosfatyd occurring throughout the world, plants and animals. Is an essential component of nerve tissue and brain. Found in eggs, but the commercial product derived mainly from soybeans. Active surfactant and emulsifier - thanks to him easily distribute a mixture of cocoa in milk. In addition, the favorite part of the German "miracle" of intensifying.
E 330 - Citric acid. An excellent antioxidant, or dishonored by irresponsible journalists, who - citing anonymous sources west - say that it works carcinogenic.
E 334 - 1-tartaric acid. As the name suggests, is located in the wine. Appears in excess during the production of beverage and is sold as a byproduct. Used as an ingredient in soft drinks.
E 335-337 - tartrates of sodium, potassium and sodium-potassium. Antioxidant effects similar to E 334th
E 338 - Phosphoric acid and its salts four. Ingredient of Coca-Cola and other beverages.Salts useful in bread and powdered food products, preventing their agglomeration. As polyphosphates (E 450 a, b and c) are an important component of the so-called cheese melted. The action is in production on the fast inactivation of calcium, casein, and the swollen emulsion stability of casein and fat released. Disodium phosphate is usually a component of condensed milk.
E 375 - nicotinic acid. There is nothing in common, except for one element of a chemical formula, the poisonous nicotine in tobacco leaves, and that can be obtained from it. A vitamin (PP). Because of the price, the addition of rarely used.
THICKENER
E 400-404 - Alginic acid and derivative salts - sodium, potassium, ammonium and calcium.Used as a thickener in ice cream. Chemically very reactive, with no taste. The product obtained from seaweeds. Alginates are still one of the main ingredients of the mixed diet, because they swell in the stomach causing a feeling of satiety, and even disgust for food.
E 406 - Agar, a polysaccharide of vegetable origin, as well as alginic acid produced from algae. Even his one-percent solution gives a stiff jelly. In many ways, better than the gelatin jellies. Agar is a laxative for dogs and cats. But nothing this man not in danger.
E 407 - Karragean. Polysaccharide (copolymer of galactose) from red seaweed, occurring on the shores of the Atlantic - from Norway to North Africa. The name comes from the Irish town of Carragheen. Belongs to a group of pectin (E 440 a), is a polysaccharide.
E 407 - Karragean. Polysaccharide (copolymer of galactose) from red seaweed, occurring on the shores of the Atlantic - from Norway to North Africa. The name comes from the Irish town of Carragheen. Belongs to a group of pectin (E 440 a), is a polysaccharide.
E 410 - Extract from the seeds of "bread St. John", Ceratonia siliqua L. plants growing in the Mediterranean. In boiling water swells. The older generation remembers the Polish residents of western this product sold in stores "colonial."
E 412 - guar gum, also called guaran. It comes from the seeds of Cyamopsis tetragonolobus L., grown in India for animal feed. Better than the starch thickener, especially for salads, mayonnaise, ice cream, soups and medicines.
E 420 - Sorbitol and sorbitol syrup. Occurs in many berries, plums, apples, and even in algae.Used for the production of sweets for diabetics, because it does not cause such a large increase in blood glucose as sugar. Facilitates absorption of vitamins from pharmaceutical preparations. The candy counter solidification of sugar. Unfortunately, the addition of relatively expensive.
E 421 - Mannitol. It occurs widely in the vegetable, however, formulated from sugar is more profitable. Is widely used in food industry: give the right texture products and stabilizes them, preventing sticking to the forms, and yet it is a sweetener nutritional properties.
E 422 - Glycerol, glycerol. Obtained by saponification of fats, but also the enormous use of fermentation and synthetic methods. Application of the pharmacy greater than in the food industry. Require full disclosure of the additive in cosmetics.
E 440a and b - pectin, natural and modified - a polysaccharide of high molecular weight found in many fruits. Excellent thickener for fruit products. With no nutritional value, however, important to the work of the digestive system.
E 450 - a - dwufosforany, b - pięciosodowy triphosphate, c - polyphosphates. On the packaging usually find E 450 abc, since the exact composition of the polyphosphates is pH dependent. Addition is usually a component of melted cheese. Action - see E 338th
E 460 - pure cellulose, and various modifications. Polysaccharide composed of glucose, the main component of plant fibers. Since man is unable to digest cellulose, it is a component of various preparations loss.
E 470 - Sodium, potassium and calcium dietary fats. For example, sodium stearate is a common component of toothpaste.
E 500-501 - sodium carbonate, potassium carbonate (soda).
E 503 - ammonium carbonate, a popular baking powder. During baking evaporates.
E 507 - Hydrochloric acid - used extensively for the hydrolysis of proteins in spices (such as Maggi).
E 536 - Potassium ferrocyanide. Few people know that this is in addition to removing iron ions in wine the taste of rot.
E 551-559 - Silicon dioxide and silicates. Required to be strictly, not to contain asbestos.
E 575-579 - Group gluconate. For example, calcium gluconate, which is added to the powdered, dry foodstuffs in order to avoid sintering (agglomeration).
E 620-621 - l-glutamic acid and glutamate jednosodowy. General additive enhancing the natural flavor of many dishes. Basis of Chinese cuisine (there are often overdose!).
E 900 - dimethyl polysiloxane. The compound, which corresponds to the form of bakery and related equipment in the food industry, especially in automated production, in order to avoid sticking to the baking mold. A limited number of passes, of course, the bread, and therefore must be treated as a food additive. As an interesting fact: said silicon comes from a family of silicones used for artificial breast augmentation.
E 903 - Carnauba wax, wax from the leaves of Brazilian palm Copernicia prunifera. Used in many cosmetics, but also for coating tablets and food packets. There was no health risk to consumers.
It is good to know what to eat food bought in stores, but there is nothing to be subject to either panic or excessive euphoria. Life itself shows us that perhaps these additional chemicals are responsible for increasing morbidity of whole communities (note that the higher "civilization", the more she is ill.) Incitement to eat natural foods are not without basis, but on the other hand, we are stuck with what food giants' dosypują "sold to us for food. I would not advise it to believe in everything that has been written, and especially in that one way or the other component is absolutely harmless to health, because of distance, "feel" that the article which describes these additions was written "to order".
Thus, perhaps these "holes" between the numbers of additives (especially those additives, where others advise against frequent consumption). Hence the euphoria even in artificial lecithin and citric acid. Remember that everything wyekstrahował chemist in his laboratory will never match the natural product because it is utterly devoid of all substance and supporting curtain. We eat, but it closely follows what we buy and try to eat as little as possible these chemical "knory" or "etkery" and especially warn against any Chinese zupkami ie. "Chinese Revenge", where the spice is a small plastic bag with a brown oil (and "for China" 
do not misread what they mingle there.) Remember! Do you sooner or later, every chemotherapy KILLS (even cancer).
