INS and E Numbers in Your Packaged Food.
With the amount of talk and social media discourse on ultra processed foods, more and more consumers are weary about consuming packaged foods. As everyone tries to understand the plethora of ingredients and additives present in what they regularly consume and with campaigns like “Label Padhega India” it becomes imperative to know what that long list of ingredients that includes various additives identified by E-numbers and their international equivalent, INS numbers are. Understanding these numbers is essential for making informed choices about what we consume. Some food additives have raised health concerns and have even been banned by various food authorities. Here's a quick? guide to help decode these numbers and understand their functions in our foods with a few examples of additives of concern.
The International Numbering System for Food Additives (INS) is intended as a harmonized naming system for food additives as an alternative to the use of the specific name, which may be lengthy. In the European Union (EU) all food additives are identified by an E number and their safety is evaluated before they can be permitted for use in food.?
E100-E199 (INS 100-199): Colour
Food colours are additives that give products a specific hue, enhancing their appearance and making them more appealing. These colours can be natural or synthetic, and they are commonly used in candies, beverages, and baked goods. Examples include E100/INS 100 (Curcumin), E120/INS 120 (Cochineal/Carmine), and E133/INS 133 (Brilliant Blue).
Health Concerns: Synthetic colours such as E102/INS 102 (Tartrazine) have been linked to hyperactivity in children and allergic reactions . The European Union requires products containing certain synthetic colours to carry a warning label.
E200-E299 (INS 200-299): Preservatives
Preservatives help extend the shelf life of foods by preventing spoilage caused by bacteria, moulds, and yeast. These additives are crucial for maintaining the safety and quality of packaged foods. Common preservatives include E200/INS 200 (Sorbic Acid), E220/INS 220 (Sulphur Dioxide), and E280/INS 280 (Propionic Acid).
Health Concerns: Sulphur Dioxide (E220/INS 220) can cause respiratory problems and allergic reactions, particularly in people with asthma . The US FDA and EFSA have set strict limits on its use due to these risks.
E300-E399 (INS 300-399): Antioxidants and Acidity Regulators
Antioxidants prevent the oxidation of food, which can lead to rancidity and spoilage, while acidity regulators help maintain a stable pH level in foods, ensuring their safety and taste. Examples are E300/INS 300 (Ascorbic Acid), E330/INS 330 (Citric Acid), and E340/INS 340 (Potassium Phosphates).
Health Concerns: Some studies suggest that synthetic antioxidants like E320 (Butylated Hydroxyanisole, BHA) may be carcinogenic . The International Agency for Research on Cancer (IARC) classifies BHA as possibly carcinogenic to humans.
E400-E499 (INS 400-499): Thickeners, Stabilizers, and Emulsifiers
These additives improve the texture and consistency of foods. Thickeners increase the viscosity of a product, stabilizers help maintain the uniform dispersion of ingredients, and emulsifiers keep oil and water mixed. Notable examples include E401/INS 401 (Sodium Alginate), E415/INS 415 (Xanthan Gum), and E440/INS 440 (Pectins).
Health Concerns: Carrageenan (E407) has been linked to gastrointestinal inflammation and other digestive issues . Its use in organic foods is controversial, and some regulatory bodies have restricted its use.
E500-E599 (INS 500-599): Anticaking Agents
Anticaking agents prevent powdered and granulated foods from clumping together, ensuring they remain free-flowing. These are commonly used in products like table salt, baking powder, and powdered milk. Examples include E500/INS 500 (Sodium Carbonates) and E535/INS 535 (Sodium Ferrocyanide).
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Health Concerns: Some anticaking agents, like E552 (Calcium Silicate), have been scrutinized for potential respiratory issues when inhaled .
E600-E699 (INS 600-699): Flavour Enhancers
Flavour enhancers boost the taste and aroma of foods without adding their own distinct flavour. They are often used in savoury snacks, soups, and processed meats. Popular flavour enhancers include E620/INS 620 (Glutamic Acid) and E621/INS 621 (Monosodium Glutamate or MSG).
Health Concerns: MSG has been associated with “Chinese Restaurant Syndrome,” causing symptoms like headaches and nausea in sensitive individuals . Although generally recognized as safe by the FDA, its use remains controversial.
E700-E799 (INS 700-799): Antibiotics
While not as common, some antibiotics are used as food additives to prevent bacterial growth in animal-derived products. These are regulated to ensure they do not pose a risk to human health. An example is E710/INS 710 (Natamycin).
Health Concerns: Overuse of antibiotics can lead to antibiotic resistance, posing significant public health risks . Regulatory bodies closely monitor and restrict their use in food products.
E900-E999 (INS 900-999): Glazing Agents and Sweeteners
Glazing agents give foods a shiny appearance or protective coating, while sweeteners provide a sweet taste with fewer calories compared to sugar. These additives are widely used in confectionery, baked goods, and sugar-free products. Examples include E903/INS 903 (Carnauba Wax) and E950/INS 950 (Acesulfame K).
Health Concerns: Artificial sweeteners like E951 (Aspartame) have been linked to metabolic and neurological issues . Some studies suggest potential carcinogenic effects, although regulatory bodies like the EFSA maintain that it is safe within acceptable daily intake levels.
E1000-E1599 (INS 1000-1599): Additional Chemicals
This category includes a variety of other additives that serve specific functions in food processing and preservation. These can range from bulking agents and anti-foaming agents to gelling agents and packaging gases. Examples include E1100/INS 1100 (Amylase) and E1200/INS 1200 (Polydextrose).
Health Concerns: Some of these chemicals, such as E1201 (Polyvinylpyrrolidone), have raised concerns about their long-term health effects due to their synthetic nature and potential for accumulation in the body .
???????????????????Understanding these E-numbers and INS numbers and their roles can help you make better decisions about the foods you consume. Always check the ingredient list and be aware of what each additive does to ensure you maintain a healthy and informed diet.
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