Halal.Wiki
E Numbers
E numbers are used to label food additives. The E stands for Europe, so those numbers are uniform within the European Union. Food additives are divided into different groups according to their technological functions. These include colourants, preservatives, antioxidants, emulsifiers , stabilizers, acidifiers, gelling and thickening agents, various food additives, glazing agents and other additives.
For more transparency, we have compiled the most requested and critical E numbers below.
| E-Nr. | Name | Explanation | Manufacturing | Classification |
|---|---|---|---|---|
| E120 | carmine | only animal dye | obtained by extraction from female scale insects
synthetic extraction = cochineal red A (E124) |
Hanafi+Shafii+Hanbelite school of law=questionable
according to the Maliki school of law = harmless |
| E150 | caramel | brown/black dye | obtained from the heating of sugar with acids or bases | harmless |
| E160a | carotene, beta-carotene, provitamin A | yellow-reddish dye | Can be obtained by chemical extraction from plant matter such as tomatoes, carrots, red peppers, egg yolks, nectarines, other fruits and vegetables. It can also be produced synthetically or from microorganisms. Carotene is soluble in oil, but gelatin can act as a carrier (fish gelatin is most commonly used). Alternatively, starch is also represented as a carrier. | harmless as long as no gelatine (except fish gelatine) is used as a carrier |
| E322 | lecithin | vegetable flour treatment agent and stabilizer | Is usually obtained from soybeans or chicken egg yolk | harmless |
| E334 | tartaric acid (L+) | Acidifier and stabilizer | Tartaric acid is crystallized during winemaking and washed several times with hot water, completely removing traces from the wine. A synthetic production is also possible. | Due to the istihala (complete change of state) and purification=safe |
| E406 | agar-agar | vegetable gelling agent | Obtained from certain types of red algae. It is dissolved from the cell walls with hot water and used as a thickening agent and filler in confectionery, seasonings and yoghurts | harmless |
| E407 | carrageenan | Gelling and thickening agents | Obtained from the cell walls of red algae. Hot water or rarely alcohol (ethanol) is used for the extraction. | Solution from water=harmless
Solution of ethanol=classified differently by scholars |
| E412 | guar gum | vegetable gelling agent | Flour of a legume (guar bean) | harmless |
| E414 | gum arabic | vegetable gelling and thickening agent | Sap of an African acacia species | harmless |
| E415 | xanthan | vegetable gelling and thickening agent | obtained through the fermentation of certain bacteria from raw materials containing sugar | harmless |
| E419 | locust bean gum | vegetable gelling and binding agent | Obtained from the seeds of the fruit of the carob tree by exposure to heat | harmless |
| E422 | glycerin | Humectants and sweeteners | Obtained primarily from vegetable fats and oils. Manufacturing from synthetic or animal materials is also possible. | With a vegetable and synthetic extraction=harmless
In the case of animal production=questionable |
| E440 | pectins | vegetable gelling and thickening agent | Obtained mostly from apple and citrus fruit peels. It is possible to precipitate the pectin using ethanol | harmless.
Extraction from ethanol=classified differently by scholars |
| E471/E472 | mono- and diglycerides of fatty acids | Flour treatment agent and emulsifier | Manufactured from glycerine and vegetable or animal fatty acids. Nowadays it is usually always extracted from the soybean. An "animal" origin can also be milk or eggs. "Animal" in the form of fats do not occur in practice today. For more detailed information please contact the manufacturer. | harmless, since an origin from animal fatty acids (with the exception of dairy products) can nowadays be ruled out |
| E476 | polyglycerol polyricinoleate | Emulsifier and technical adjuvant | Artificial production from glycerin and polyricinoleic acid | harmless |
| E621 | monosodium glutamate | Flavour enhancer | Made by a chemical reaction from certain acids or substances | Although glutamate is free from animal and alcoholic components, studies have not completely ruled out the health side effects, so we advise against consumption i.e. |
| E904 | shellac | Coating agent made from the excretions of the lacquer scale insect | The resin excerpts from the lacquer scale insects, which feed on the sap of certain trees, are washed, ground and dried in the sun | According to some scholars, haram (forbid the food of lice and their excrement)
According to some scholars halal (compared to honey production) |
| E913 | lanoline/wool wax | Coating and release agents | The secretion is secreted by the skin of the sheep and obtained by extraction from the wool | It is judged differently |
| E920/E921 | cysteine | Flour treatment agents of animal or synthetic origin | The amino acid (cysteine) is extracted from keratin, which can come from horns, bristles or feathers, with the help of hydrochloric acid. A synthetic production is also possible | animal origin=questionable
synthetic origin=harmless |
| E951 | aspartame | Sweetener and flavor enhancer | Manufactured from two synthetically produced amino acids | Aspartame is free of animal and alcoholic components, but according to studies, the health side effects cannot be completely ruled out, so consumption is not recommended. |