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E Number Index for Sweeteners: Comprehensive Guide Explained

E numbers are codes assigned to food additives used within the European Union, ensuring they meet safety and regulation standards. Sweeteners, in particular, carry their own set of E numbers and are used to give a sweet taste to various food products. These can be divided into artificial and natural sweeteners, encompassing a wide range of substances, from aspartame (E951) to xylitol (E967).

Understanding the E number index for sweeteners is crucial for consumers and food producers alike, as it provides valuable information on these additives, enabling informed decisions on their inclusion in food products. Regulations in the European Union dictate the usage, acceptable daily intake (ADI), and health concerns of these sweeteners, playing a crucial role in maintaining food safety standards.

Key Takeaways

  • E numbers are codes for food additives within the European Union, with specific numbers designated for sweeteners.
  • Sweeteners can be artificial or natural, and include substances like aspartame and xylitol.
  • EU regulations ensure the safe usage and acceptable daily intake of sweeteners in food products.

Overview of E Numbers

E numbers are a classification system used in the European Union to identify food additives, including sweeteners, preservatives, emulsifiers, stabilisers, thickeners, flavor enhancers, antioxidants, and more. These additives serve various purposes, such as improving the taste, appearance, or shelf life of food products. Each E number represents a specific additive that has been approved for use in the EU.

Sweeteners are a type of food additive that provides a sweet taste to foods and beverages, often used as a sugar substitute. They can be classified into different categories based on their chemical properties and the intensity of their sweetness. Some common E numbers for sweeteners are E950 (Acesulfame K), E951 (Aspartame), E952 (Cyclamate), and E954 (Saccharin). These provide a variety of different options for manufacturers to enhance the flavor of their products.

Preservatives, on the other hand, are used to prolong the shelf life of food products by preventing the growth of microorganisms, such as bacteria and mold. Common E numbers for preservatives include E200 (Sorbic acid) and E211 (Sodium benzoate). Many of these preservatives are naturally found in certain fruits and vegetables but can also be synthetically produced for use in food preservation.

Emulsifiers, stabilisers, and thickeners serve to improve the texture and consistency of food products. Emulsifiers help to mix ingredients that would normally separate, such as oil and water, while stabilisers prevent the separation of these ingredients over time. Thickeners increase the viscosity of foods, making them thicker and creamier. Common E numbers for these additives include E322 (Lecithin), E412 (Guar gum), and E415 (Xanthan gum).

Antioxidants and flavor enhancers are also important food additives. Antioxidants help to prevent the oxidation of food, which can lead to spoilage, discoloration, and undesirable taste. E numbers for antioxidants include E300 (Ascorbic acid) and E306 (Tocopherol-rich extract). Flavor enhancers are used to boost the existing flavors in food products without adding new flavors themselves. E numbers for these additives include E621 (Monosodium glutamate, or MSG), and E635 (Disodium 5′-ribonucleotides).

In conclusion, E numbers are an organized way to identify a range of approved food additives used in the EU, which play different roles in enhancing the taste, preserving the shelf life, and improving the texture of various food and beverage products. Each additive is assigned a unique E number, making it easy to understand and regulate the ingredients present in food products.

Common E Number Sweeteners

Saccharin (E954) is one of the oldest artificial sweeteners, discovered in the late 19th century. It is 300 to 500 times sweeter than sugar, but has a slightly bitter aftertaste. Saccharin is calorie-free and does not affect blood sugar levels, making it suitable for diabetics.

Aspartame (E951) is a low-calorie sweetener that is approximately 200 times sweeter than sugar. It’s used in a wide variety of products, including soft drinks, chewing gum, and desserts. Despite some concerns over its safety, aspartame has been deemed safe for consumption by numerous regulatory authorities.

Maltitol (E965) and Xylitol (E967) are sugar alcohols commonly used in sugar-free and low-calorie foods, particularly chewing gum and sweets. Both have a lower glycemic index than sugar and provide fewer calories. While they don’t cause sudden spikes in blood sugar, their excessive consumption may lead to gastrointestinal discomfort.

Sorbitol (E420) and Lactitol (E966) are also sugar alcohols, predominantly used in confectionery, baked goods, and oral care products. They provide fewer calories than sugar and have minimal impact on blood sugar levels. However, like other sugar alcohols, excessive consumption can cause digestive issues.

Sucralose (E955) is a calorie-free sweetener that is about 600 times sweeter than sugar. It is heat stable, making it suitable for cooking and baking applications. Sucralose is generally considered safe for consumption and is commonly found in a variety of food and beverage products.

Acesulfame K (E950) is another calorie-free sweetener, about 200 times sweeter than sugar. It is often combined with other sweeteners due to its synergistic effects. Acesulfame K is stable at high temperatures, making it suitable for use in cooking and baking.

Advantame (E969) is a newer artificial sweetener that is about 20,000 times sweeter than sugar. It is used in various food and beverage products and is considered safe for consumption.

Neotame (E961) is another high-intensity sweetener, about 7,000 to 13,000 times sweeter than sugar. It is used in a range of products, from soft drinks to baked goods. Neotame is considered safe for consumption by various regulatory authorities.

Thaumatin (E957) is a natural sweetener derived from the fruit of the West African katemfe plant. It is about 2,000 to 3,000 times sweeter than sugar. Thaumatin has a unique taste profile and is often used in combination with other sweeteners.

Mannitol (E421) is a sugar alcohol with a sweet taste, about half the sweetness of sugar. Mannitol is used in confectionery, particularly sugar-free and low-calorie products. Like other sugar alcohols, it has a low glycemic index and can cause gastrointestinal issues in excessive amounts.

These common E number sweeteners offer distinct properties, making them suitable for various applications in the food and beverage industry. When used responsibly, they can provide sweetness without the potential health drawbacks associated with excessive sugar consumption.

European Union Regulations

The European Union (EU) plays a vital role in regulating the use of sweeteners in food products, primarily through the European Commission, Parliament, and Council. They ensure health and safety by carefully controlling which additives are allowed in foods and at what levels. Food additives, including sweeteners, must follow strict EU rules, and the product labels are required to clearly identify both the function of the additive and the specific substance used by referencing the appropriate E number or its name.

Within the EU, there are currently 11 low/no calorie sweeteners approved for use in foods and drinks. These include acesulfame-K (E950), aspartame (E951), cyclamate (E952), saccharin (E954), sucralose (E955), thaumatin (E957), neohesperidine DC (E959), steviol glycosides (E960), neotame (E961), aspartame-acesulfame salt (E962), and advantame (E969). The approval of these sweeteners follows a thorough assessment of their safety and effects on human health by the European Food Safety Authority (EFSA).

To be included in the list of EU approved food additives, sweeteners must meet certain criteria. They serve one or more of the following purposes:

  • Replacing sugars for the production of energy-reduced food, non-cariogenic food, or food with no added sugars.
  • Replacing sugars where this permits a significant reduction in the overall energy content of the food.

Maintaining transparency in food labeling and adhering to guidelines is crucial for consumer trust. Providing a clear E number index for sweeteners effectively communicates the specific food additive and its purpose within the product. Following these regulations helps ensure the safety, quality, and informed consumption of food products containing sweeteners within the European Union.

ADI and Health Concerns

The Acceptable Daily Intake (ADI) is a guideline that represents the estimated amount of a substance, expressed on a body-weight basis, that can be ingested daily over the course of a person’s entire lifetime without appreciable health risk. This metric is applicable to the general population, including all age ranges and physiological states[^2^][^4-6^].

Low-calorie sweeteners, both nutritive and non-nutritive, are often assigned an ADI as a part of their approval process by health agencies such as the European Food Safety Authority (EFSA). ADIs ensure that the consumption of these sweeteners remains within safe levels and protects the public from potential health risks. It is essential for all sweeteners to be used at levels below their ADI.

Regarding health concerns, there have been debates about the potential side effects and safety of low-calorie sweeteners. Some studies have suggested a link between artificial sweeteners and cancer, but most major health organizations, including the European Food Safety Authority (EFSA), do not consider low-calorie sweeteners to be carcinogenic when consumed within the established ADI limits.

Some non-nutritive sweeteners may cause mild side effects, such as flatulence and diarrhea, especially when consumed in excessive amounts. For example, strong laxative effects have been reported when consuming more than 20 mg/day of certain sweeteners, and diuretic effects observed when intake exceeds 50 mg/day. To prevent these side effects, it is crucial to adhere to the established ADI guidelines.

In conclusion, ADI guidelines play a significant role in ensuring the safe use of low-calorie sweeteners. While some concerns and side effects have been reported, the overall consensus among major health organizations is that these sweeteners do not pose significant health risks when consumed within the ADI limits. Therefore, consumers can confidently use low-calorie sweeteners as a part of their daily diet without major health concerns, provided they stay within the recommended guidelines.

Color Additives

Color additives are a subgroup of food additives that are often categorized by their E number. They are used in various food and beverage products to enhance their appearance and make them more visually appealing. Here, we will discuss some popular color additives and their E numbers.

Tartrazine (E102) is a synthetic yellow azo dye and imparts an orange-yellow hue to foods. It is commonly used in confectionery, soft drinks, and snacks.

Orange Yellow S (E104), or quinoline yellow, is another synthetic yellow dye. It is used in various applications such as candies, icings, and soft drinks. Although its usage is widespread, it has been banned in some countries due to potential health concerns.

Cochineal (E120) and carminic acid are natural red dyes derived from the cochineal insect. They are used to color a wide range of products, including beverages, jams, and ice cream. Due to their natural origin, these colorants are perceived to be a safer alternative to synthetic dyes.

Azorubine (E122), also known as carmoisine, is a synthetic red azo dye. It is used in various food items, including confectionery, jellies, and sauces. Some concerns have been raised about its safety, and it has been banned in some countries.

Ponceau 4R (E124) is another synthetic red dye used in products such as candies, jams, and soft drinks. It has been linked to potential health risks and has been banned in some countries as well.

Erythrosine (E123) is a synthetic red dye used mainly in candies, glace cherries, and cake decorations. It has been scrutinized for its potential health effects and is banned in some countries.

In summary, color additives are a key component of many food products’ visual appeal. While natural colorants like cochineal (E120) are generally perceived as safer, synthetic colorants like tartrazine (E102), orange yellow S (E104), and azorubine (E122) are also widely used. However, some of these synthetic color additives come with potential health risks, leading to bans or restrictions in certain countries.

Acids and Antioxidants

Acids and antioxidants play a significant role in the food industry, as they help maintain flavors, colors, and overall quality. These substances are often assigned E numbers, which serve as a convenient labeling system for food additives.

In the world of sweeteners, acids such as acetic acid and lactic acid are commonly used. These acids provide distinctive tastes and play a role in food preservation. Acetic acid (E260) is found in vinegar and can be used as a flavoring agent or preservative. Lactic acid (E270), produced naturally through the fermentation of sugars, is found in dairy products and fermented vegetables.

Antioxidants, on the other hand, are crucial for preventing oxidation, a chemical process that degrades food quality and taste over time. One important antioxidant, ascorbic acid (E300), is also known as vitamin C. This natural antioxidant helps retain color and flavor in fruits and vegetables while also prolonging shelf life.

Here is a brief overview of the mentioned acids and antioxidants with their respective E numbers:

  • Acetic acid (E260)
  • Lactic acid (E270)
  • Ascorbic acid (E300)

Incorporating these substances into food products can offer various benefits, including enhanced quality, extended shelf life, and appealing taste profiles. Overall, the use of acids and antioxidants within the E number index for sweeteners is an essential component of food additive systems.

Preservative E Numbers

Preservative E numbers are codes assigned to food additives that have been approved for use in the European Union (EU). These additives serve essential functions in food processing, such as extending shelf life and preventing spoilage caused by bacteria, yeast, or mold. Here are some noteworthy E numbers for preservatives, including sodium benzoate, potassium propionate, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA).

Sodium Benzoate (E211) is a widely-used preservative that inhibits the growth of bacteria, yeasts, and molds in foods and beverages. It is commonly found in acidic products, such as carbonated soft drinks, fruit juices, pickles, and jams. Sodium Benzoate is typically used in small amounts due to its strong, slightly sweet taste.

Potassium Propionate (E283) is another preservative used to extend the shelf life of various food items, particularly baked goods. Its function is similar to that of sodium benzoate, but with a focus on preventing mold growth.

Butylated Hydroxytoluene (BHT) (E321) and Butylated Hydroxyanisole (BHA) (E320) are antioxidants that prevent the spoilage of food products due to oxidation. BHA is often used in fatty foods, such as vegetable oils, margarine, and processed meat products. BHT, on the other hand, is typically found in cereals, snack foods, and cosmetics. Both BHT and BHA slow down the development of rancid odors and flavors by protecting the fats in foods from reacting with oxygen.

Here’s a quick overview of the preservative E numbers discussed:

  • E211: Sodium Benzoate
  • E283: Potassium Propionate
  • E320: Butylated Hydroxyanisole (BHA)
  • E321: Butylated Hydroxytoluene (BHT)

These preservative E numbers play a vital role in maintaining food quality and safety. By inhibiting the growth of harmful microorganisms and preventing oxidation, they ensure that food products last longer and retain their intended taste, texture, and appearance.

Other Notable E Numbers

Besides sweeteners, there are a variety of other E numbers used in the food industry. They serve different purposes and are used to improve the overall quality and appearance of food items. In this section, we will explore some of these E numbers in more detail.

Gelling agents are additives that provide texture and structure to foods by creating a gel-like consistency. Examples of gelling agents include agar (E406), a seaweed-derived substance, and pectin (E440), which is derived from fruit.

Anti-caking agents help prevent the formation of lumps and clumps in powders, spices, and seasonings. Common anti-caking agents include calcium silicate (E552) and sodium aluminosilicate (E554). These additives help keep your ingredients fresh and easy to use when cooking.

Acidity regulators control the pH levels in foods and beverages. These additives are essential for balancing flavor and maintaining the stability of the product. One well-known acidity regulator is citric acid (E330), which is derived from citrus fruits.

Some E numbers are used as gases or propellants during food processing. For example, carbon dioxide (E290) can be used to carbonate beverages, while nitrous oxide (E942) functions as a whipping agent in whipped cream. Other gases can also serve as foaming agents that create a froth or foam, as seen in some dessert products.

The US Food and Drug Administration (FDA) and UK’s Food Standards Agency both play crucial roles in regulating and approving the use of these additives within their respective countries, ensuring the safety and consistent quality of the food supply.

Throughout the food industry, these various E numbers and additives are essential components in creating a wide range of products with different textures, flavors, and appearances. By understanding these E numbers, we can better appreciate the complexity and innovation behind the foods we enjoy every day.

Labeling Regulations

In many countries, including Australia and New Zealand, food additives such as sweeteners must be identified on food labels by their official name or E number. The E number system is used in the European Union and other countries to simplify the labeling process and improve consumer understanding. E numbers are codes assigned to different additives, with sweeteners typically falling into the 900-999 range.

Food labels serve as an essential source of information for consumers, allowing them to make informed choices about their diet. Governments have established strict regulations to ensure that food labels accurately represent the contents of a product. Consequently, all food products containing additives, including sweeteners, are required to disclose such information on the packaging.

In Australia and New Zealand, the Australia New Zealand Food Standards Code governs food labeling requirements for sweeteners. This code mandates that sweeteners be listed in the ingredients section, indicating their specific E number or official name. Additionally, the code demands that all sweeteners added to a product should be declared, even if used in minor quantities.

To comply with these regulations, food manufacturers need to adhere to the following guidelines:

  • Specify the names and/or E numbers of all sweeteners and other additives used in the product.
  • Ensure that the ingredient list is displayed prominently on the package, with clear and legible font.
  • Disclose any potential allergens or substances that may cause sensitivities, such as natural or artificial sweeteners, within the product.

The purpose of these labeling regulations is to promote consumer safety and transparency, enabling individuals with allergies, dietary restrictions, or preferences to make informed decisions about the food products they consume. Proper labeling also aids in building trust between manufacturers and consumers and encourages responsible business practices in the food industry.

Miscellaneous E Numbers

Potassium hydroxide, lysozyme, polydextrose, polyvinylpyrrolidone, polyvinylpolypyrrolidone, distarch phosphate, phosphated distarch phosphate, starch sodium octenyl succinate, and triethyl citrate fall under the category of miscellaneous E numbers. These additives are used in various food applications and have specific roles to play.

Potassium Hydroxide (E525) is an acidity regulator used to control the pH levels in food products. Its primary function is to maintain the right balance of acidity, which impacts the overall taste, texture, and shelf-life of the products.

Lysozyme (E1105) is an enzyme derived from egg whites, serving as a natural preservative in certain food products. It is commonly used in cheese production to prevent spoilage and prolong shelf life.

Polydextrose (E1200) is a soluble fiber and bulking agent, often utilized in reduced-calorie and sugar-free food products. It provides texture and bulk to these foods without significantly affecting their calorie content.

Polyvinylpyrrolidone (E1201) and Polyvinylpolypyrrolidone (E1202) are synthetic polymers that serve as stabilizers, clarifying and fining agents. They are found mainly in the production of beer and wine to improve their appearance and stability.

Distarch Phosphate (E1412), Phosphated Distarch Phosphate (E1413), and Starch Sodium Octenyl Succinate (E1450) are modified starches used as thickeners, stabilizers, and emulsifiers. They play a crucial role in altering the texture and stability of food products such as sauces, dressings, and baked goods.

Triethyl Citrate (E1505) is an ester of citric acid and serves as a sequestrant, plasticizer, and foam stabilizer. Its primary function is to regulate the acidity levels and extend the shelf life of food products.

In summary, miscellaneous E numbers are additives that are integral for various applications in the food industry. They play different roles, such as stabilizers, acidity regulators, enzymes, fibers, and bulking agents, and contribute positively to food appearance, texture, and shelf life.

Artificial Sweeteners

Artificial sweeteners are a popular alternative to sugar, offering the sweetness many crave without the added calories. These additives can be a helpful option for those looking to manage their weight or blood sugar levels. Many artificial sweeteners are identified with E numbers, making it easy to identify them on food labels.

Acesulfame potassium (E 950), also known as Sweet One or Sunett, is a calorie-free sweetener approximately 200 times sweeter than sugar. It is often used in combination with other artificial sweeteners, enhancing their sweetness and taste. Acesulfame potassium is stable when heated, making it suitable for cooking and baking.

Isomalt (E 953) is a sugar substitute derived from beet sugar. It is about half as sweet as sugar and contains fewer calories. Isomalt is often used in sugar-free products, like candies and chewing gum, because it doesn’t cause tooth decay. It is also resistant to humidity, preventing it from becoming sticky and preserving the texture of the product.

Other commonly used artificial sweeteners include aspartame (E 951), found in NutraSweet and Equal; neotame (E 961), a high-intensity sweetener similar to aspartame; and saccharin (E 954), the well-known Sweet’N Low. These sweeteners have distinct taste profiles and can be found in various products like diet sodas, sugar-free desserts, and tabletop sweeteners.

It is essential to note that while artificial sweeteners provide a sweet taste with fewer or no calories, moderation is still crucial. Some studies have suggested potential health concerns, such as a possible link between aspartame and cancer. However, further research is needed to fully understand the long-term effects of consuming these sweeteners.

In conclusion, artificial sweeteners with E numbers offer a wide range of options for those looking to reduce their sugar intake. Remember to pay attention to food labels and consume these products responsibly to enjoy the benefits of their sweetness without compromising your health.

Natural Sweeteners

Sugar is a well-known natural sweetener, derived from sources like sugar cane and sugar beets. It is widely used in various food products and has a glycemic index (GI) score of around 65, classified as a medium GI food. Although sugar is a widely used sweetener, there are several other natural options with unique characteristics and potential health benefits.

Amaranth is not only a nutritious ancient grain, but it also serves as a source of natural food coloring. Amaranth’s deep red color comes from a pigment called amaranthin, which can be used as a natural alternative to synthetic food colorings. It is important to note that amaranth as a natural coloring agent does not have sweetening properties like sugar.

Curcumin is a bright yellow compound found in the turmeric spice and is often used as a natural food coloring. Similar to amaranth, curcumin does not have inherent sweetening properties but can add vibrant color and potential health benefits to foods thanks to its antioxidant and anti-inflammatory properties.

Riboflavin, also known as vitamin B2, is a natural yellow-orange food coloring found in certain foods like milk, eggs, and green vegetables. As a water-soluble vitamin, it is essential for energy production and maintaining healthy cell functions in the body. Although not a sweetener, riboflavin is used as a food additive for its coloring properties.

Quinoline Yellow and Sunset Yellow FCF are synthetic food colorings, having E numbers of E104 and E110, respectively. These color additives are not natural sweeteners like sugar, but rather used to enhance the appearance of food products. Due to concerns about potential adverse effects, some countries have restricted the use of these synthetic food colorings.

In conclusion, it is essential to understand the differences between natural sweeteners like sugar and alternative food colorings like amaranth, curcumin, and riboflavin. Utilizing these natural additives can provide benefits such as a lower glycemic index or nutritional and aesthetic advantages, but they do not share the same sweetening properties of sugar.

Glazing Agents and Colorings

Glazing agents and colorings are important components in the food industry, employed to improve the appearance and extend the shelf life of various products. They are categorized under E numbers in the International Numbering System for Food Additives. Let us delve into some widely used agents in this category.

Titanium dioxide (E171) is a commonly used coloring agent in the food sector, imparting a white hue to a variety of consumables such as confectionery, baked goods, and dairy products. It is an inert, non-toxic compound, lending brightness and opacity to the final product.

Glazing agents play a critical role in providing a shiny, protective layer on the surface of food items. Some typical glazing agents include:

  • Beeswax (E901): A natural wax secreted by honey bees, employed in the confectionery and fruit industries for enhancing glossiness and preservation.
  • Candelilla wax (E902): Derived from the leaves of the Candelilla plant, this vegan alternative to beeswax is utilized in coating candies, pills, and fruit surfaces.

Both nitrous oxide (E942) and carbon dioxide (E290) are gases commonly employed as propellants and preservatives. Nitrous oxide, popularly known as laughing gas, finds usage as an aerosol propellant in whipped cream canisters and other food products. Carbon dioxide is used in carbonated beverages and to inhibit mold growth in packaged foods.

In the realm of food colors, there is a diverse range of synthetically produced and nature-derived coloring agents that elevate the visual appeal of numerous food items. Some of these colorings are:

  • Caramel color (E150): A widely used brown colorant, extracted from the controlled heating of sugars. It finds application in colas, bakery items, and sauces.
  • Carmine (E120): A red tint derived from cochineal insects, it is mainly used in confectionery, fruit juices, and dairy products.
  • Chlorophyll (E140): A green colorant extracted from plants, employed predominantly in sauces, pickles, and chewing gums.

By using glazing agents, colorings, and other additives, manufacturers enhance the visual allure of various food items, thereby helping to cater to consumer preferences and expectations.


In conclusion, E numbers for sweeteners serve as a useful tool to identify artificial and natural sweeteners present in food products. These codes ensure standardization and facilitate easy recognition for consumers who may need to avoid certain additives due to dietary restrictions or allergies. As a result, E numbers provide an organized and convenient system for labeling purposes.

It is essential to remember that not all E numbers are harmful or lead to health problems. However, it is worth noting that some people may be sensitive to specific additives and experience adverse reactions. Additionally, excessive consumption of certain sweeteners could potentially exceed the Acceptable Daily Intake (ADI) limits, as observed with steviol glycosides.

The key takeaway is to strike a balance by having a mindful and informed approach to food choices. Prioritizing whole, unprocessed, and homemade meals can help in limiting exposure to sweeteners and other additives. Ultimately, having a good understanding of E numbers will empower consumers to make better-informed decisions related to their nutritional needs and preferences.

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Frequently Asked Questions

What are common sweetener E numbers?

Common sweetener E numbers include Acesulfame K (E950), Aspartame (E951), Cyclamate (E952), Isomalt (E953), Saccharin (E954), Thaumatin (E957), Neohesperidine DC (E959), and Maltitol (E965). These sweeteners are often used in food and beverage products as sugar replacements, providing a sweet taste without the calories and with a lower glycemic index.

How can I identify sweeteners in ingredient lists?

To identify sweeteners in ingredient lists, look for their E number or their chemical name. Some examples are Acesulfame K (E950), Aspartame (E951), and Maltitol (E965). Ingredient lists on food labels usually mention either the E number or the chemical name, making it easier for you to spot these sweeteners.

Are there any harmful effects of sweetener E numbers?

Some sweeteners have been associated with potential health risks, such as allergies or digestive issues. However, the prevalence of adverse reactions to food additives in the general population is low, estimated at around 1-2% in children and 1% in adults. Additionally, food safety authorities, like the European Food Safety Authority, regulate the use of sweeteners and ensure they are safe for consumption within the specified limits.

Which E numbers are safe for consumption?

All sweeteners with E numbers have been evaluated and approved by food safety authorities, such as the European Food Safety Authority. These sweeteners are generally safe for consumption within the specified acceptable daily intake (ADI) limits. It is essential to follow the guidelines provided by food safety organizations and consume these sweeteners in moderation.

Are all sweetener E numbers artificial?

Not all sweetener E numbers are artificial. Some natural sweeteners also have E numbers. For example, Thaumatin (E957) is a natural sweetener derived from the fruit of the West African plant Thaumatococcus daniellii. Similarly, Steviol glycosides (E960) are natural sweeteners extracted from the Stevia plant’s leaves.

Do any natural sweeteners have E numbers?

Yes, some natural sweeteners have E numbers. These include Thaumatin (E957), a sweetener derived from the fruit of the West African plant Thaumatococcus daniellii, and Steviol glycosides (E960), which are extracted from the Stevia plant’s leaves. These sweeteners are considered natural alternatives to artificial sweeteners and are used in various food and beverage products.