E numbers are an identification code given to many food additives, applied by provision industries in the production of several food products. Those E.Numbers were created by the European Economic Community and they are followed by all industries and instruments of control in the world.

It’s well known that many E.Numbers come from haram ingredients, usually animal source additives, insects, human, and others that while processed they have got alcohol (solvent).

Knowing the Additives Functions

Flavouring - substance that gives or intensifies the flavour and the taste of the food.

Antioxidant- Substance that inhibits oxidation or reactions promoted by oxygen or peroxides.

Anti Humectant - (anti-moisturizing) Substance that helps not to loose moistur.

Acidulent - Substance that can reduce the food hydroscoping characteristics.

Colouring - Substance that gives or intensifies the colors of the food.

Conserving - Substance that obstructs or delays food degeneration which is caused by microorganisms or by enzymes.

Clarifying - Substance that removes the food darkness.

Edulcorating - Organical artificial substance not glycids that can give a sweet flavour to the food which is very used in dietetical products.

Condensing - Substance that can increase the solution viscosity, improving the food consistence.

Emulsioning - Substance added to the emulsion to increase its dynamics stability, tranforming it reasonably firm and uniform.

Stabilizing - Substance that promotes and keeps the physical characteristics of the emulsions and suspensions avoiding the crystallization.

Skining and Anti-skining - Substance that modifies the superficial tension of wet food, interfering in the production of foam.

Humectants - Substance that can avoid food humidity loss.

SOME HARAM E-NUMBERS

E120 – Red pigment carmine (carmine acid, cochineal) extracted from the dry part of the insects’s female body (Dactilipius Coccuss) that lives in native cactus in Mexico and that are cultivated in South America.

This product is utilized in biscuits, sausages, yogurts, etc.

E441 – Gelatin (suine origin).

This product is utilized in sweets, dairies, canned food, ice creams, etc.

E904 - Shellac, a resin from Coccus Lacca insect.

The shellac is an organical substance which comes from the secretion of the Coccus Lacca insect and that can be found in some oriental countries such as India and China.

E-numbers that can have a double origin, animal or vegetal or that can be affected by forbidden solvents:

E101, E101a, E120, E132, E153, E160f, E161, E170, E422, E430, E431, E432, E433, E434, E435, E436, E442, E470, E471, E472a, E472b, E472c, E472d, E472e, E473, E474, E475, E476, E477, E478, E481, E482, E483, E491, E492, E493, E494, E495, E544, E556, E570, E572, E620, E621, E622, E623, etc..

Development center of conception and system Halal in Brazil.

The Brazilian Islamic Center of Halal Food (CIBAL halal).

This work can be reproduced with the citation of the autorship.

Top