All food additives are listed below by code number and by name

There are about 350 permitted food additives in Australia/New Zealand.

 About 50 are likely to cause adverse reactions. They are marked in RED bold with “AVOID”

 Other Additives in RED should be used, if at all, with caution.

 Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.

For countries other than Australia and New Zealand, see USA where different numbers and names are used; and artificial colours around the world

Last update April 2011 - Issue 111 and 119 of Australian and New Zealand Food Standard 1.3.1  (downloaded 12/4/2011)

 

Food additives by code number

Colours

100       Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

101       Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)

102       Tartrazine, yellow #5 artificial AVOID                                                                 

103       Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

104       Quinoline yellow artificial AVOID

110       Sunset yellow artificial AVOID

120       Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)

122       Azorubine, carmoisine artificial AVOID

123       Amaranth artificial AVOID

124       Ponceau 4R, brilliant scarlet artificial AVOID

127       Erythrosine artificial AVOID

129       Allura red AC artificial AVOID

132       Indigotine, indigo carmine artificial AVOID

133       Brilliant blue FCF artificial AVOID

140       Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

141       Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

142       Food green S, acid brilliant green artificial AVOID

143       Fast green FCF artificial AVOID

150a     Caramel I - plain

150b     Caramel II – caustic sulphite process

150c     Caramel III – ammonia process

150d     Caramel IV – ammonia sulphite process

151       Brilliant black BN artificial AVOID

153       Carbon black, vegetable carbon

155       Brown HT, chocolate brown artificial AVOID

160a     Beta-carotene (failsafe)

160b     Annatto extracts, bixin, norbixin AVOID

160c     Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

160d     Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

160e     beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

160f      E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161a     Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161b     Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161c     Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161d     Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161e     Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161f      Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

162       Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)

163       Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

164       Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)

170       Calcium carbonate, mineral colour and calcium supplement (failsafe)

171       Titanium dioxide, mineral colour, white (failsafe)

172       Iron oxide, red, black, yellow mineral colours (failsafe)

173       Aluminium, mineral colour

174       Silver, mineral colour

175       Gold, mineral colour

181       Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

Preservatives - sorbates

200       Sorbic acid AVOID

201       Sodium sorbate AVOID

202       Potassium sorbate AVOID

203       Calcium sorbate AVOID

Preservatives - benzoates

210       Benzoic acid AVOID

211       Sodium benzoate AVOID

212       Potassium benzoate AVOID

213       Calcium benzoate AVOID

Sorbates and benzoates have been associated with the full range of food intolerance reactions.

216       Propylparaben (propyl p-hydroxybenzoate)

218       Methylparaben (methyl p-hydroxybenzoate)

Preservatives 216 and 218 are only permitted in food colours in Australia.

Preservatives - sulphites (aka sulfites)

220       Sulphur dioxide AVOID

221       Sodium sulphite (sulfite) AVOID

222       Sodium bisulphite (bisulfite) AVOID

223       Sodium metabisulphite (metabisulfite) AVOID

224       Potassium metabisulphite (metabisulfite) AVOID

225       Potassium sulphite (sulfite) AVOID

228       Potassium bisulphite (bisulfite) AVOID

Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites.

234       Nisin (antibiotic)

235       Pimaricin (natamycin) (antibiotic)

242       Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)

243       Ethyl lauroyl arginate (new food preservative approved in many foods 2010) http://www.sciencedirect.com/science/article/pii/S0278691503002710 

Preservatives - nitrates and nitrites       (also colour fixatives)

249       Potassium nitrite AVOID

250       Sodium nitrite AVOID

251       Sodium nitrate AVOID

252       Potassium nitrate AVOID

Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe.

Food acids

260       Acetic acid

261       Potassium acetate

262       Sodium diacetate

262       Sodium acetate

263       Sodium acetate

264       Ammonium acetate

270       Lactic acid

Preservatives - propionates

280       Propionic acid AVOID

281       Sodium propionate AVOID

282       Calcium propionate AVOID

283       Potassium propionate AVOID

Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia.

290       Carbon dioxide (propellant)

296       Malic acid (food acid)

297       Fumaric acid (food acid)

Antioxidants

300       Ascorbic acid (vitamin C)

301       Sodium ascorbate

302       Calcium ascorbate

303       Potassium ascorbate

304       Ascorbyl palmitate

306       Mixed tocopherols (vitamin E)

307       dl-a-Tocopherol

308       synthetic g-Tocopherol

309       synthetic d-Tocopherol

310       Propyl gallate AVOID

311       Octyl gallate AVOID

312       Dodecyl gallate AVOID

315       Erythorbic acid

316       Sodium erythorbate

319       tert-Butylhydroquinone, tBHQ AVOID

320       Butylated hydroxyanisole, BHA AVOID

321       Butylated hydroxytoluene, BHT AVOID

322       Lecithin (also an emulsifier)

Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives.

More food acids

325       Sodium lactate

326       Potassium lactate

327       Calcium lactate

328       Ammonium lactate

329       Magnesium lactate

330       Citric acid

331       Sodium dihydrogen citrate

331       Sodium citrates

332       Potassium citrates

333       Calcium citrate

334       Tartaric acid

335       Sodium tartrate

336       Potassium tartrate

336       Potassium acid tartrate

337       Potassium sodium tartrate

338       Phosphoric acid

Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.

Mineral salts

339       Sodium phosphates

340       Potassium phosphates

341       Calcium phosphates

342       Ammonium phosphates

343       Magnesium phosphates

More food acids

349       Ammonium malate

350       Sodium malates

351       Potassium malates

352       Calcium malates

353       Metatartaric acid

354       Calcium tartrate

355       Adipic acid

357       Potassium adipate (salt-reduced and low-salt foods only)

365       Sodium fumarate

366       Potassium fumarate

367       Calcium fumarate

368       Ammonium fumarate

375       Nicotinic acid, niacin (B vitamin)

380       Ammonium citrates

381       Ferric ammonium citrate

385       Calcium disodium EDTA

Vegetables gums and thickeners

400       Alginic acid

401       Sodium alginate

402       Potassium alginate

403       Ammonium alginate

404       Calcium alginate

405       Propylene glycol alginate

406       Agar agar, isinglass

407       Carrageenan

Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children.

407a     Processed eucheuma seaweed

409       Arabinogalactan (larch gum)

410       Locust bean gum (carob)

412       Guar gum

413       Tragacanth gum

414       Acacia (gum Arabic)

415       Xanthan gum

416       Karaya gum

417       Tara gum

418       Gellan gum

Humectants

420       Sorbitol

421       Mannitol

422       Glycerin (glycerol)

Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people.

Emulsifiers

431       Polyoxyethylene (40) stearate

433       Polyoxyethylene (20) sorbitan monooleate

435       Polyoxyethylene (20) sorbitan monostearate

436       Polyoxyethylene (20) sorbitan tristearate433

440       Pectins (also a vegetable gum)

442       Ammonium salts of phosphatidic acid

444       Sucrose acetate isobutyrate

More mineral salts

450       Pyrophosphates

451       Triphosphates

452       Polyphosphates

Thickeners, vegetable gums

460       Cellulose microcrystalline and powdered (anti-caking agent)

461       Methylcellulose

463       Hydroxypropyl cellulose

464       Hydroxypropyl methylcellulose

465       Methyl ethyl cellulose

466       Sodium carboxymethylcellulose

Emulsifiers

470       Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)

471       Mono- and di-glycerides of fatty acids

472a     Acetic and fatty acid esters of glycerol

472b     Lactic and fatty acid esters of glycerol

472c     Citric and fatty acid esters of glycerol

472d     Tartaric and fatty acid esters of glycerol

472e     Diacetyltartaric and fatty acid esters of glycerol

472f      Tartaric, acetic and fatty acid esters of glycerol (mixed)

473       Sucrose esters of fatty acids

475       Polyglycerol esters of fatty acids

476       Polyglycerol esters of interesterified ricinoleic acid

477       Propylene glycol esters of fatty acids

480       Dioctyl sodium sulphosuccinate

481       Sodium stearoyl (or oleyl) lactylate

482       Calcium stearoyl (or oleyl) lactylate

491       Sorbitan monostearate

492       Sorbitan tristearate

Mineral salts

500       Sodium carbonates

501       Potassium carbonates

503       Ammonium carbonates

504       Magnesium carbonates (anti-caking agent, mineral salt)

507       Hydrochloric acid (acidity regulator)

508       Potassium chloride

509       Calcium chloride

510       Ammonium chloride

511       Magnesium chloride

512       Stannous chloride (colour retention agent)

514       Sodium sulphates (mineral salt)

515       Potassium sulphate (mineral salt)

516       Calcium sulphate (flour treatment agent, mineral salt)

518       Magnesium sulphate (mineral salt)

519       Cupric sulphate (mineral salt)

526       Calcium hydroxide (mineral salt)

529       Calcium oxide (mineral salt)

530       Magnesium oxide

535       Sodium ferrocyanide (anti-caking agent)

536       Potassium ferrocyanide (anti-caking agent)

541       Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)

542       Bone phosphate (anti-caking agent)

551       Silicon dioxide (anti-caking agent)

552       Calcium silicate (anti-caking agent)

553       Magnesium silicates (Talc) (anti-caking agent)

554       Sodium aluminosilicate (anti-caking agent)

555       Potassium aluminosilicate (anti-caking agent)

556       Calcium aluminium silicate (anti-caking agent)

558       Bentonite (anti-caking agent)

559       Aluminium silicate (Kaolin) (anti-caking agent)

560       Potassium silicate

570       Stearic acid (anti-caking agent)

575       Glucono d-lactone (acidity regulator)

577       Potassium gluconate (stabiliser)

578       Calcium gluconate (acidity regulator)

579       Ferrous gluconate (colour retention agent)

Flavour enhancers

620       L-Glutamic acid AVOID

621       Monosodium L-glutamate (MSG) AVOID

622       Monopotassium L-glutamate AVOID

623       Calcium di-L-glutamate AVOID

624       Monoammonium L-glutamate AVOID

625       Magnesium di-L-glutamate AVOID

627       Disodium guanylate AVOID

631       Disodium inosinate AVOID

635       Disodium 5'-ribonucleotides AVOID

The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label.

636       Maltol

637       Ethyl maltol

640       Glycine

641       L-Leucine

Miscellaneous additives

900       Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)

901       Beeswax, white and yellow (glazing agent)

903       Carnauba wax (glazing agent)

904       Shellac, bleached (glazing agent)

905a     Mineral oil, white (glazing agent)

905b     Petrolatum (glazing agent)

914       Oxidised polyethylene (Humectant)

920       L-Cysteine monohydrochloride (flour treatment agent)

925       Chlorine (reclassified as a Processing aid, flour treatment agent)

926       Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)

928       Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)

941       Nitrogen (propellant)

942       Nitrous oxide (propellant)

943a     Butane (for pressurised food containers only)

943b     Propane (for pressurised food containers only)

944       Propane (for pressurised food containers only)

946       Octafluorocyclobutane (for pressurised food containers only)

Artificial sweeteners

950       Acesulphame potassium (artificial sweetening substance)

951       Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID

The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended.

952       Cyclamates (artificial sweetening substance)

953       Isomalt (humectant)

954       Saccharin (artificial sweetening substance)

955       Sucralose (artificial sweetening substance)

956       Alitame (artificial sweetening substance)

957       Thaumatin (flavour enhancer, sweetening substance)

960       Steviol glycosides (sweetening substance)

961       Neotame AVOID

962       Aspartame-acesulphame salt AVOID

965       Maltitol and maltitol syrup (humectant, stabiliser)

966       Lactitol (humectant)

967       Xylitol (humectant, stabiliser)

968       Erythritol

1001     Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)

1100     Amylases (reclassified as a Processing aid, flour treatment agent)

1101     Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)

Thickeners, vegetable gums

1400     Dextrin roasted starch

1401     Acid treated starch

1402     Alkaline treated starch

1403     Bleached starch

1404     Oxidised starch

1405     Enzyme-treated starches

1410     Monostarch phosphate

1412     Distarch phosphate

1413     Phosphated distarch phosphate

1414     Acetylated distarch phosphate

1420     Starch acetate esterified with acetic anhydride

1421     Starch acetate esterified with vinyl acetate

1422     Acetylated distarch adipate

1440     Hydroxypropyl starch

1442     Hydroxypropyl distarch phosphate

1450     Starch sodium octenylsuccinate

1505     Triethyl citrate

1518     Triacetin (humectant)

1520     Propylene glycol (humectant)

1521     Polyethylene glycol 8000 (antifoaming agent)

Food additives by name

Avoid additives marked AVOID in RED bold. Caution with others in red.

Code Number                           Name

414	Acacia (gum Arabic)
950	Acesulphame potassium (artificial sweetening substance)
260	Acetic acid
472a	Acetic and fatty acid esters of glycerol
1422	Acetylated distarch adipate
1414	Acetylated distarch phosphate
1401	Acid treated starch
355	Adipic acid
406	Agar agar, isinglass
400	Alginic acid
956	Alitame (artificial sweetening substance)
1402	Alkaline treated starch
103	Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
129	Allura red AC artificial AVOID
559	Aluminium silicate (Kaolin) (anti-caking agent)
470	Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
173	Aluminium, mineral colour
123	Amaranth artificial AVOID
264	Ammonium acetate
403	Ammonium alginate
503	Ammonium carbonates
510	Ammonium chloride
380	Ammonium citrates
368	Ammonium fumarate
328	Ammonium lactate
349	Ammonium malate
342	Ammonium phosphates
442	Ammonium salts of phosphatidic acid
1100	Amylases (reclassified as a Processing aid, flour treatment agent)
160b	Annatto extracts, bixin, norbixin AVOID
163	Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
409	Arabinogalactan (larch gum)
300	Ascorbic acid (vitamin C)
304	Ascorbyl palmitate
951	Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
962	Aspartame-acesulphame salt AVOID
122	Azorubine, carmoisine artificial AVOID
901	Beeswax, white and yellow (glazing agent)
162	Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
558	Bentonite (anti-caking agent)
210	Benzoic acid AVOID
928	Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)
160e	beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160a	Beta-carotene (failsafe)
1403	Bleached starch
542	Bone phosphate (anti-caking agent)
151	Brilliant black BN artificial AVOID
133	Brilliant blue FCF artificial AVOID
155	Brown HT, chocolate brown artificial AVOID
943a	Butane (for pressurised food containers only)
320	Butylated hydroxyanisole, BHA AVOID
321	Butylated hydroxytoluene, BHT AVOID
404	Calcium alginate
556	Calcium aluminium silicate (anti-caking agent)
302	Calcium ascorbate
213	Calcium benzoate AVOID
170	Calcium carbonate, mineral colour and calcium supplement (failsafe)
509	Calcium chloride
333	Calcium citrate
623	Calcium di-L-glutamate AVOID
385	Calcium disodium EDTA
367	Calcium fumarate
578	Calcium gluconate (acidity regulator)
526	Calcium hydroxide (mineral salt)
327	Calcium lactate
352	Calcium malates
529	Calcium oxide (mineral salt)
341	Calcium phosphates
282	Calcium propionate AVOID
552	Calcium silicate (anti-caking agent)
203	Calcium sorbate AVOID
482	Calcium stearoyl (or oleyl) lactylate
516	Calcium sulphate (flour treatment agent, mineral salt)
354	Calcium tartrate
150a	Caramel I - plain
150b	Caramel II – caustic sulphite process
150c	Caramel III – ammonia process
150d	Caramel IV – ammonia sulphite process
153	Carbon black, vegetable carbon
290	Carbon dioxide (propellant)
903	Carnauba wax (glazing agent)
407	Carrageenan
460	Cellulose microcrystalline and powdered (anti-caking agent)
925	Chlorine (reclassified as a Processing aid, flour treatment agent)
926	Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
140	Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
141	Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1001	Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)
330	Citric acid
472c	Citric and fatty acid esters of glycerol
120	Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)
519	Cupric sulphate (mineral salt)
952	Cyclamates (artificial sweetening substance)
1400	Dextrin roasted starch
472e	Diacetyltartaric and fatty acid esters of glycerol
242	Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)
480	Dioctyl sodium sulphosuccinate
635	Disodium 5'-ribonucleotides AVOID
627	Disodium guanylate AVOID
631	Disodium inosinate AVOID
1412	Distarch phosphate
307	dl-a-Tocopherol
312	Dodecyl gallate AVOID
160f	E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1405	Enzyme-treated starches
315	Erythorbic acid
968	Erythritol
127	Erythrosine artificial AVOID
243	Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION)
637	Ethyl maltol
143	Fast green FCF artificial AVOID
381	Ferric ammonium citrate
579	Ferrous gluconate (colour retention agent)
161a	Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
142	Food green S, acid brilliant green artificial AVOID
297	Fumaric acid (food acid)
418	Gellan gum
575	Glucono d-lactone (acidity regulator)
422	Glycerin (glycerol)
640	Glycine
175	Gold, mineral colour
412	Guar gum
507	Hydrochloric acid (acidity regulator)
463	Hydroxypropyl cellulose
1442	Hydroxypropyl distarch phosphate
464	Hydroxypropyl methylcellulose
1440	Hydroxypropyl starch
132	Indigotine, indigo carmine artificial AVOID
172	Iron oxide, red, black, yellow mineral colours (failsafe)
953	Isomalt (humectant)
416	Karaya gum
161c	Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
270	Lactic acid
472b	Lactic and fatty acid esters of glycerol
966	Lactitol (humectant)
920	L-Cysteine monohydrochloride (flour treatment agent)
322	Lecithin (also an emulsifier)
620	L-Glutamic acid AVOID
641	L-Leucine
410	Locust bean gum (carob)
161b	Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160d	Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
504	Magnesium carbonates (anti-caking agent, mineral salt)
511	Magnesium chloride
625	Magnesium di-L-glutamate AVOID
329	Magnesium lactate
530	Magnesium oxide
343	Magnesium phosphates
553	Magnesium silicates (Talc) (anti-caking agent)
518	Magnesium sulphate (mineral salt)
296	Malic acid (food acid)
965	Maltitol and maltitol syrup (humectant, stabiliser)
636	Maltol
421	Mannitol
353	Metatartaric acid
465	Methyl ethyl cellulose
461	Methylcellulose
218	Methylparaben (methyl p-hydroxybenzoate)
905a	Mineral oil, white (glazing agent)
306	Mixed tocopherols (vitamin E)
471	Mono- and di-glycerides of fatty acids
624	Monoammonium L-glutamate AVOID
622	Monopotassium L-glutamate AVOID
621	Monosodium L-glutamate (MSG) AVOID
1410	Monostarch phosphate
961	Neotame AVOID
375	Nicotinic acid, niacin (B vitamin)
234	Nisin (antibiotic)
941	Nitrogen (propellant)
942	Nitrous oxide (propellant)
946	Octafluorocyclobutane (for pressurised food containers only)
311	Octyl gallate AVOID
914	Oxidised polyethylene (Humectant)
1404	Oxidised starch
160c	Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
440	Pectins (also a vegetable gum)
905b	Petrolatum (glazing agent)
1413	Phosphated distarch phosphate
338	Phosphoric acid
235	Pimaricin (natamycin) (antibiotic)
900	Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)
1521	Polyethylene glycol 8000 (antifoaming agent)
475	Polyglycerol esters of fatty acids
476	Polyglycerol esters of interesterified ricinoleic acid
433	Polyoxyethylene (20) sorbitan monooleate
435	Polyoxyethylene (20) sorbitan monostearate
436	Polyoxyethylene (20) sorbitan tristearate433
431	Polyoxyethylene (40) stearate
452	Polyphosphates
124	Ponceau 4R, brilliant scarlet artificial AVOID
261	Potassium acetate
336	Potassium acid tartrate
357	Potassium adipate (salt-reduced and low-salt foods only)
402	Potassium alginate
555	Potassium aluminosilicate (anti-caking agent)
303	Potassium ascorbate
212	Potassium benzoate AVOID
228	Potassium bisulphite (bisulfite) AVOID
501	Potassium carbonates
508	Potassium chloride
332	Potassium citrates
536	Potassium ferrocyanide (anti-caking agent)
366	Potassium fumarate
577	Potassium gluconate (stabiliser)
326	Potassium lactate
351	Potassium malates
224	Potassium metabisulphite (metabisulfite) AVOID
252	Potassium nitrate AVOID
249	Potassium nitrite AVOID
340	Potassium phosphates
283	Potassium propionate AVOID
560	Potassium silicate
337	Potassium sodium tartrate
202	Potassium sorbate AVOID
515	Potassium sulphate (mineral salt)
225	Potassium sulphite (sulfite) AVOID
336	Potassium tartrate
407a	Processed eucheuma seaweed
943b	Propane (for pressurised food containers only)
944	Propane (for pressurised food containers only)
280	Propionic acid AVOID
310	Propyl gallate AVOID
1520	Propylene glycol (humectant)
405	Propylene glycol alginate
477	Propylene glycol esters of fatty acids
216	Propylparaben (propyl p-hydroxybenzoate)
1101	Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)
450	Pyrophosphates
104	Quinoline yellow artificial AVOID
161f	Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
101	Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)
161d	Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
954	Saccharin (artificial sweetening substance)
164	Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)
904	Shellac, bleached (glazing agent)
551	Silicon dioxide (anti-caking agent)
174	Silver, mineral colour
262	Sodium acetate
263	Sodium acetate
401	Sodium alginate
541	Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
554	Sodium aluminosilicate (anti-caking agent)
301	Sodium ascorbate
211	Sodium benzoate AVOID
222	Sodium bisulphite (bisulfite) AVOID
500	Sodium carbonates
466	Sodium carboxymethylcellulose
331	Sodium citrates
262	Sodium diacetate
331	Sodium dihydrogen citrate
316	Sodium erythorbate
535	Sodium ferrocyanide (anti-caking agent)
365	Sodium fumarate
325	Sodium lactate
350	Sodium malates
223	Sodium metabisulphite (metabisulfite) AVOID
251	Sodium nitrate AVOID
250	Sodium nitrite AVOID
339	Sodium phosphates
281	Sodium propionate AVOID
201	Sodium sorbate AVOID
481	Sodium stearoyl (or oleyl) lactylate
514	Sodium sulphates (mineral salt)
221	Sodium sulphite (sulfite) AVOID
335	Sodium tartrate
200	Sorbic acid AVOID
491	Sorbitan monostearate
492	Sorbitan tristearate
420	Sorbitol
512	Stannous chloride (colour retention agent)
1420	Starch acetate esterified with acetic anhydride
1421	Starch acetate esterified with vinyl acetate
1450	Starch sodium octenylsuccinate
570	Stearic acid (anti-caking agent)
960	Steviol glycosides (sweetening substance)
955	Sucralose (artificial sweetening substance)
444	Sucrose acetate isobutyrate
473	Sucrose esters of fatty acids
220	Sulphur dioxide AVOID
110	Sunset yellow artificial AVOID
309	synthetic d-Tocopherol
308	synthetic g-Tocopherol
181	Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
417	Tara gum
334	Tartaric acid
472d	Tartaric and fatty acid esters of glycerol
472f	Tartaric, acetic and fatty acid esters of glycerol (mixed)
102	Tartrazine, yellow #5 artificial AVOID
319	tert-Butylhydroquinone, tBHQ AVOID
957	Thaumatin (flavour enhancer, sweetening substance)
171	Titanium dioxide, mineral colour, white (failsafe)
413	Tragacanth gum
1518	Triacetin (humectant)
1505	Triethyl citrate
451	Triphosphates
100	Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161e	Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
415	Xanthan gum
967	Xylitol (humectant, stabiliser)