Food standards australia new zealand: food additives - alpha (updated march 2007)

Food additives- Alphabetical list (May 2007)
Symbols used in this list: a = alpha; b = beta; d = delta; g = gamma. Prescribed Name
Code
Number
Acacia or gum Arabic (thickener, stabiliser) Acetic acid, glacial (acidity regulator) Acetic and fatty acid esters of glycerol (emulsifier, stabiliser) Acetylated distarch adipate (thickener, stabiliser) Acetylated distarch phosphate (thickener, stabiliser) Acid treated starch (thickener, stabiliser) Agar (thickener, gelling agent, stabiliser) Alkaline treated starch (thickener, stabiliser) Aluminium, calcium, sodium, magnesium, potassium and ammonium salts 470 of fatty acids (emulsifier, stabiliser, anti-caking agent) Aluminium silicate Ammonium alginate (thickener, stabiliser) Ammonium bicarbonate or Ammonium hydrogen carbonate (acidity regulator, raising agent) Ammonium chloride (bulking agent) Ammonium citrate or triammonium citrate (acidity regulator) Ammonium salts of phosphatidic acid (emulsifier) Anthocyanins or Grape skin extract or Blackcurrant extract (colour) Arabinogalactan or Larch gum (thickener, gelling agent, stabiliser) ß-apo-8’ Carotenoic acid methyl or ethyl ester (colour) Beeswax, white and yellow (glazing agent) Bone phosphate (anti-caking agent, emulsifier) Brilliant black BN or Brilliant black PN (colour) Calcium alginate (thickener, stabiliser, gelling agent) Calcium aluminium silicate (anti-caking agent) Calcium carbonate (colour, anti-caking agent) Calcium citrates (acidity regulator, stabiliser) Calcium cyclamate or sodium cyclamate or cyclamate (sweetener) Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA 385 (preservative, antioxidant) Calcium fumarate (acidity regulator) Calcium gluconate (acidity regulator, firming agent) Calcium hydroxide (acidity regulator, firming agent) Calcium lactylate or Calcium oleyl lactylate or Calcium stearoyl lactylate (emulsifier, stabiliser) Calcium malates (acidity regulator) Calcium phosphates (acidity regulator, emulsifier, stabiliser, anti-caking agent) Calcium propionate (preservative) Carbon black or vegetable carbon (colour) Carmines or Carminic acid or Cochineal (colour) Carrageenan (thickener, gelling agent, stabiliser) Cellulose microcrystalline and powdered (anti-caking agent) Citric acid (acidity regulator, antioxidant) Citric and fatty acid esters of glycerol (emulsifier, stabiliser) Dextrin roasted starch (thickener, stabiliser) Diacetyltartaric and fatty acid esters of glycerol (emulsifier) Dioctyl sodium sulphosuccinate (emulsifier) Disodium 5’-guanylate (flavour enhancer) Disodium 5’-inosinate (flavour enhancer) Disodium 5'-ribonucleotides (flavour enhancer) Distarch phosphate (thickener, stabiliser) Enzyme treated starches (thickener, stabiliser) Ferric ammonium citrate (acidity regulator, anti-caking agent) Ferrous gluconate (colour retention agent) Gellan gum (thickener, stabiliser, gelling agent) Glucono d -lactone or Glucono delta-lactone (acidity regulator, raising Glycerol esters of wood rosins (emulsifier, stabiliser) Hydroxypropyl cellulose (thickener, stabiliser, emulsifier) Hydroxypropyl distarch phosphate (thickener, stabiliser) Hydroxypropyl methylcellulose (thickener, stabiliser, emulsifier) Hydroxypropyl starch (thickener, stabiliser) Isomalt (humectant, sweetener, bulking agent, anti-caking agent) Lactic and fatty acid esters of glycerol (emulsifier, stabiliser) L-Cysteine monohydrochloride (raising agent) Locust bean gum or Carob bean gum (thickener, stabiliser) Magnesium carbonate (acidity regulator, anti-caking agent) Magnesium gluconate (acidity regulatory, firming agent) Magnesium phosphates (acidity regulator, anti-caking agent) Magnesium silicate or Talc (anti-caking agent) Maltitol and maltitol syrup or hydrogenated glucose syrup (sweetener, stabiliser, emulsifier, humectant) Maltol (flavour enhancer) Methyl ethyl cellulose (thickener, stabiliser, emulsifier, foaming agent) Methyl cellulose (thickener, stabiliser, emulsifier) Methylparaben or Methyl-p-hydroxy-benzoate (preservative) Mixed tartaric, acetic and fatty acid esters of glycerol (emulsifier, Mono- and di-glycerides of fatty acids (emulsifier, stabiliser) Monoammonium L-glutamate (flavour enhancer) Monopotassium L-glutamate (flavour enhancer) Monosodium L-glutamate or MSG (flavour enhancer) Monostarch phosphate (thickener, stabiliser) Pectins (thickener, stabiliser, gelling agent) Petrolatum or petroleum jelly (glazing agent) Phosphated distarch phosphate (thickener, stabiliser) Polydextrose (humectant, bulking agent, stabiliser, thickener) Polydimethylsiloxane or Dimethylpolysiloxane (anti-caking agent, emulsifier) Polyethylene (40) stearate (emulsifier) Polyethylene glycol 8000 (antifoaming agent) Polyglycerol esters of fatty acids (emulsifier) Polyglycerol esters of interesterified ricinoleic acid (emulsifier) Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate (emulsifier) 435 Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate (emulsifier) Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate (emulsifier) Potassium acetate or Potassium diacetate (acidity regulator) Potassium alginate (thickener, stabiliser) Potassium carbonates (acidity regulator, stabiliser) Potassium citrates (acidity regulator, stabiliser) Potassium ferrocyanide (anti-caking agent) Potassium lactate (acidity regulator, humectant, bulking agent) Potassium nitrate (preservative, colour fixative) Potassium nitrite (preservative, colour fixative) Potassium phosphates (acidity regulator, emulsifier, stabiliser) Potassium polymetaphosphate or Sodium metaphosphate, insoluble or Sodium polyphosphates, glassy (emulsifier, stabiliser) Potassium propionate (preservative) Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate (emulsifiers, acidity regulators, stabilisers) Potassium silicate (anti-caking agent) Potassium sodium tartrate (acidity regulator, stabiliser) Potassium tartrate or Potassium acid tartrate (acidity regulator, stabiliser) Potassium tripolyphosphate or Sodium tripolyphosphate (acidity regulator) 451 Processed eucheuma seaweed (thickener, gelling agent, stabiliser) Propylene glycol alginate (thickener, emulsifier) Propylene glycol mono- and di-esters or Propylene glycol esters of fatty acids (emulsifier) Propylparaben or Propyl-p-hydroxy-benzoate (preservative) Proteases (papain, bromelain, ficin) (stabiliser, enzyme) Riboflavin or Riboflavin 5'-phosphate sodium (colour) Saccharin or calcium saccharin or sodium saccharine or potassium saccharine (sweetener) Saffron or Crocetin or Crocin (colour) Silicon dioxide, amorphous (anti-caking agent) Sodium alginate (thickener, stabiliser, gelling agent) Sodium aluminium phosphate (acidity regulator, emulsifier) Sodium aluminosilicate (anti-caking agent) Sodium carbonate or Sodium bicarbonate (acidity regulator, raising agent, 500 anti-caking agent) Sodium carboxymethylcellulose (thickener, stabiliser) Sodium citrates (acidity regulator, emulsifier, stabiliser) Sodium lactate (acidity regulator, humectant, bulking agent) Sodium lactylate or sodium oleyl lactylate or sodium stearoyl lactylate (emulsifier, stabiliser) Sodium malates (acidity regulator, humectant) Sodium nitrate (preservative, colour fixative) Sodium nitrite (preservative, colour fixative) Sodium phosphates (acidity regulator, emulsifier, stabiliser) Sorbitol or sorbitol syrup (sweetener, humectant, emulsifier) Starch acetate esterified with acetic anhydride (thickener, stabiliser) Starch sodium octenylsuccinate (thickener, stabiliser) Stearic acid or fatty acid (glazing agent, foaming agent) Sucrose acetate isobutyrate (emulsifier, stabiliser) Sucrose esters of fatty acids (emulsifier) Tannic acid or tannins (colour, emulsifier, stabiliser, thickener) Tartaric acid (acidity regulator, antioxidant) Tocopherols concentrate, mixed (antioxidant) Xylitol (sweetener, humectant, stabiliser)

Source: http://www.oric.org.au/Industry_News/Food_Safety/FSANZ_Food_Additives_Guide_alpha_07.pdf