FOOD ADDITIVES – E Numbers 

Source: IFANCA HALAL STANDARD

E Numbers are a specific numbering system  to identify food additives used in food industry. These E Numbers are not formulated  based on Sources of Food additives. Same  E Number is assigned to a food additive de rived from a Halal source or Haraam source.  Halal status of a food additive cannot be decided based only on the E Number. It would  be difficult for the common person to distinguish what is Halal. Therefore, there is a  need for a stringent screening of the raw materials used for respective status. 

Only ingredients classified as additives have  an E Code Number. Naturally occurring ingredients do not eg: Gelatine, sugar, whey  etc. 

4 – Albumin, Functions: Protein fortifier,  binder – Questionable (1) 

7 – Artificial colour/flavour Many types Functions: Adds colour and/or flavour Many  Numbers – Questionable (1) (2) 

18 – Calcium stearoyl lactylate 482,  Functions: Whipping agent, dough  conditioner, emulsifier – Questionable (1) 29 – Enzymes, Functions: Active additives –  Questionable (4) 

31 – Ethyl alcohol, Functions: Extracting  agent – Haram 

36 – Gelatin, Functions: Gelling agent – Questionable (3) 

37 – Glutamic acid, Functions: Flavour  enhancer -Questionable (1) 

38 – Glycerin 422, Functions: Humectant,  crystallisation modifier, plasticiser –  Questionable (1) 

39 – Glyceryl monolaurate 445,  

Functions: Emulsifier – Questionable (1) 40 – Glycine 640, Functions: Dietary supple ment, rancidity retardant – Questionable (1) 42 – Gum base many types, Functions: Gum  – Questionable (1) 

46 – Lactylated fatty acid esters 472,  Functions: Emulsifiers – Questionable (1) 47 – Lard, Functions: Hog/ Pig fat – Haram 49 – Magnesium stearate,  

Functions: Lubricant, binder, emulsifier,  anticaking agent – Questionable (1) 53 – Monoglyceride and Diglyceride 471,  Functions: Emulsifiers, dough conditioners,  texture improvers – Questionable (1) 

55 – Oleoresins Oil Resins, Functions: Color  and flavour additives – Questionable (1) 56 – Oxystearin, Functions: Crystallisation  inhibitor, release agent – Questionable (1) 59 – Polysorbates 433,435,436, Functions:  Emulsifiers – Questionable (1) 

62 – Potassium stearate, Functions: Binder,  emulsifier, plasticiser in chewing gum base – Questionable (1) 

66 – Propylene glycol monostearate 477,  Functions: Dispersing aid, crystal stabiliser,  aeration increaser – Questionable (1) 67 – Rennet, Functions: Milk coagulant used  primarily in cheese – Questionable (4) 69 – Shortening, Functions: Animal or  vegetable fats or oils – Questionable (1) 80 – Sodium lauryl sulfate 481,  

Functions: Whipping agent, emulsifier –  Questionable (1) 

85 – Sodium stearate 481, Functions: Binder,  emulsifier, anticaking agent 

Questionable (1) 

87 – Sorbitan monostearate 491,  

Functions: Emulsifier, surfactant, dispersant  – Questionable (1) 

90 – Stearic acid 570, Functions: Lubricant,  binder, defoamer – Questionable (1) 91 – Stearoyl lactylate, Functions: Dough  conditioner, emulsifier, whipping agent – Questionable (1) 

93 – Tallow, Functions: Animal fat –  Questionable (1) 

96 – Vanilla, Functions: Flavourant – Questionable (2) 

97 – Vanillin, Functions: Flavourant – Questionable (2) 

99 – Whey, Functions: Source of lactose,  milk solids, whey proteins – Questionable (4) 

  1. Source may be derived from, or contain  ingredients of, animal origin. 
  2. May contain ethyl alcohol which is  haram. 
  3. May be derived from pork. If gelatin is  from fish or halal-slaughtered animals, it  is halal. 
  4. Rennet and other enzymes may come  from non-halal slaughtered animals.  Whey, a cheese by-product, may be de rived from milk curdled with  

questionable rennet or enzymes. 

For halal and non-halal list see www.fianz.com