From the Muslim Food Guide By Shaykhayn Yusuf Sacha and Fahim Mayat.
Additive and 'E' numbers in food
Food additives are added to food to make it safer, keep it longer, stop the growth of bacteria, mould, and stop food going stale. They also aid processing as emulsifiers, raising agents, preservatives and improve food in terms of colour, taste, texture and nutritional value.
Additives increase the variety of food available to consumers keeping prices down, allowing safe delivery of food to urban populated areas and create alternatives to traditional food like meat substitutes for meat, low fat products for butter and yoghurt and sugar free drinks for diabetics.
The use of additives is strictly controlled by law. They may not be used in food unless they are on approved Government supervised list, proving their safe and effective usage. Once approved by the EC it is then given an 'E' number and is constantly monitored by local Government and the EEC.
EEC directives require all food to list ingredients of the various products used because additives being so complicated by way of understanding leave alone pronouncing would have ingredients look like a chemist's dictionary.
Food additives are added to food to make it safer, keep it longer, stop the growth of bacteria, mould, and stop food going stale. They also aid processing as emulsifiers, raising agents, preservatives and improve food in terms of colour, taste, texture and nutritional value.
Additives increase the variety of food available to consumers keeping prices down, allowing safe delivery of food to urban populated areas and create alternatives to traditional food like meat substitutes for meat, low fat products for butter and yoghurt and sugar free drinks for diabetics.
The use of additives is strictly controlled by law. They may not be used in food unless they are on approved Government supervised list, proving their safe and effective usage. Once approved by the EC it is then given an 'E' number and is constantly monitored by local Government and the EEC.
EEC directives require all food to list ingredients of the various products used because additives being so complicated by way of understanding leave alone pronouncing would have ingredients look like a chemist's dictionary.
The E Numbers are divided into 9 categories
Permitted Colours Numbers 100-180
Preservatives Numbers 200-290
Permitted Anti-oxidants Numbers 300-321
Emulsifiers and Stabilisers Numbers 322-494
Sweeteners Numbers 420-421
Solvents Numbers 422
Mineral Hydrocarbons Numbers 905-907
Modified Starches Numbers 1400-1442
Miscellaneous Additives Numbers 170-927
The 'E' numbers were introduced to make it easier for EEC countries to come to a uniform system of regulating the additives industry.
We are publishing a list of numbers, some of which are haraam and some of which are doubtful, because of its doubtful nature Muslims have to find out the source.
E120 Cochineal (Carmine of Cochineal Carminicago, C.I.75490, derived from the insect Dactilopius Coccus.Permitted Colours Numbers 100-180
Preservatives Numbers 200-290
Permitted Anti-oxidants Numbers 300-321
Emulsifiers and Stabilisers Numbers 322-494
Sweeteners Numbers 420-421
Solvents Numbers 422
Mineral Hydrocarbons Numbers 905-907
Modified Starches Numbers 1400-1442
Miscellaneous Additives Numbers 170-927
The 'E' numbers were introduced to make it easier for EEC countries to come to a uniform system of regulating the additives industry.
We are publishing a list of numbers, some of which are haraam and some of which are doubtful, because of its doubtful nature Muslims have to find out the source.
E160 Alfa-Carotene, Beta-Carotene, Gamma-Carotene.
E471 Mono and Di-Glycerides of fatty acids.
When Glycerol is used one has to find out the source whether animal or synthetic.
E472 (a-e) Lactic acid esters of mono- and di-glycerides of fatty acids. Prepared from esters of Glycerol.
E473 Sucrose esters of fatty acids prepared from Glycerol and Sucrose.
E474 Sycroglycerides prepared by reaction of Sucrose on natural triglycerides (from palmoil, lard, etc.)
E475 Polyglycerol esters of Fatty acids. Prepared in the laboratory.
476 Polyglycerol esters of polycondensed fatty acids of castor oil (polyglycerol polyricinoleate). Prepared from Castor Oil and Glycerol esters.
E477 Propane-1,2-idol esters of fatty acids (Propylene Glycol esters of Fatty acids). Prepared from Propylene Glycol.
E478 Lactylated fatty acid esters of glycerol and propane-1,2-idol. Prepared from esters of glycerol and Lactic acid.
E631 Insine (Disodium Phospate, Sodium and Inosinate). The Disodium Salt of Inosinate Acid which can be prepared from insect or fish extract.
E635 A mixture of disodium guanylare and disodium inosinate. Same source as 631.
E640/920L-Cysteine Hydrochloride and L-Cysteine hydrochloride mono hydrate. A naturally occurring amino acid manufactured from animal hair and chicken feathers.
(L-cysteine from chicken feathers is permissible but not from human hair)
All other 'E' number additives at the time of publication are Halaal, because of the ruling of Tabdeel-e-Mahiyat. Please refer to our article elsewhere in this book on this subject.
Except the following:
E473, E474, E475, E476, E477, E478, E631, E635, E640, E920
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... and Allah Ta'ala Knows Best
... and Allah Ta'ala Knows Best
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