E Numbers - Vegetarian or Animal Origin

The E-Numbers given in the table below in many cases, the origin of the product may be either from animal or non-animal sources. These fatty acids are normally of plant origin, but animal origin cannot be excluded as the products are chemically identical, only the producers can give information on the exact origin.

E-Number	Name	Origin	Origin(Other)
E101 (i)	Riboflavin	Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically.	Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive
E101 (ii)	Riboflavin- 5-Sodium Phosphate (E106)	Natural colour present in many foods such as milk, eggs, liver and vegetables. Commercially prepared from yeasts. It is also manufactured synthetically.	Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive
E106	E101	Another Name For E101	Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive
E153	Carbon Black	Natural element, produced by burning vegetable matter	Prepared from charcoal from burned wood. Can be obtained from burned animals, but this is no longer done
E161B	Lutein	Natural colour, present in many plants. Commercially prepared from grass, nettles or Tagetes species	Lutein is also found in egg yolks, animal fats and the corpus luteum
E161F	Rhodoxanthin	Natural colour, present in many plants and birds. Commercially prepared from different plant species	Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity
E161G	Canthaxanthin	Natural colour, present in many plants and birds. Commercially prepared from catharelles (mushroom) or flamingo feathers. However, it is mainly produced synthetically from carotene	Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity
E236	Formic acid	Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide
E237	Sodium formate	Commercially synthesised from sodium hydroxide and carbon monoxide. Present naturally as formic acid (see 236)	Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide
E238	Calcium formate	Commercially synthesised from calcium hydroxide and carbon monoxide. Present in nature as formic acid (see 236)	Formic acid is naturally present in ants, but also in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide
E270	Lactic acid	Natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria	Made by bacterial fermentation on sugar waste (molasses). It is not present in milk. All fermented products (dairy and non-dairy) contain lactic acid as the result of bacterial fermentation. Commercially only prepared from sugar
E312	Dodecyl gallate	Synthesised from lauryl alcohol and gallic acid, which is produced from plant tannins	There is the possibility that the lauric acid used for lauryl alcohol is obtained from animal fat, although the main source is vegetable fat. Use of animal  fat cannot be ruled out completely. It does not contain alcohol (ethanol).
E322	Lecithin	The term lecithin refers to a group of compounds found in every living organism, as they are part of the cell wall of all cells. Lecithin is commercially isolated (mainly) from soybeans or egg yolk. The chemical composition of these two products (sources) is rather different, which determines the applications	The richest natural sources of lecithin are from foods which are also high in fat, such as eggs and beef liver, but other foods such as peanuts, beef steak and some fruits and vegetables are lesser sources
E325	Sodium lactate	Sodium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria	See E270
E326	Potassium lactate	Potassium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria	See E270
E327	Calcium lactate	Calcium salt of lactic acid (E270), a natural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria	See E270
E375	Nicotinic acid	Natural compound, present in many products. Commercially prepared from nicotine	From yeast. Production from liver is too expensive
E387	Oxystearin	Mixture of glycerides of stearic acid and other fatty acids	Although commercially (nearly always) prepared from vegetable oil, fatty acids of animal origin  cannot be excluded
E422	Glycerol	A natural carbohydrate alcohol, which is one of the components of all fats. It is also present in low concentrations in blood. It is commercially produced either synthetically from propene, or by bacterial fermentation of sugars; it is not produced from fat
E430	Polyoxyethylene(8) stearate	Synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid)	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E431	Polyoxyethylene (40) stearate	E431 is a synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid)	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E432	Polyoxyethylene-20-sorbitan monolaurate	E432 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and lauric acid (a natural fatty acid)	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E433	Polyoxyethylene-20-sorbitan mono-oleate	E433 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid)	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E434	Polyoxyethylene-20-sorbitan monopalmitate	E434 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and palmitic acid (a natural fatty acid)	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out
E435	Polyoxyethylene-20-sorbitan monostearate	E435 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid).	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat cannot be fully ruled out
E436	Polyoxyethylene-20-sorbitan tristearate	E436 is a synthetic compound, produced from ethylene oxide (a synthetic compound), sorbitol (see E420) and stearic acid (a natural fatty acid)	These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat  cannot be fully ruled out
E442	Ammonium phosphatides	Obtained from ammonia and ph osphorylated fatty acids, mainly from rapeseed oil	E442 is generally produced with rapeseed oil and can thus be consumed by all religious groups. However, the use of animal fat can not be completed excluded
E470	Fatty acid salts	Salts of natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The acids are a mixture of stearic-, oleic-, palmitic- and myristinic acid	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E471	Mono- and di-glycerides of fatty acids	Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat	Although mainly vegetable oils are used, the use of animal fat can not be excluded.
E472	Esters of mono- and diglycerides	Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E473	Sugar esters of fatty acids	Esters of sugar and synthetic fats, produced from glycerol and natural fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with sugar	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E474	Sugarglycerides	Esters of sugar and fats, produced from sugar and natural fats. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E475	Polyglycerol esters of fatty acids	Combination of polyglycerol and natural fats. Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E476	Polyglycerol polyricinoleate	Combination of polyglycerol and castoroil (oil of the tree Ricinus sp. ). Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The product generally is a mixture of different components	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E477	Propyleneglycol esters of fatty acids	Combination of propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E478	Mixture of glycerol- and propyleneglycol esters of lactic acid and fatty acids	Combination of lactic acid, glycerol, propanediol and natural fats. Normal fat consists of glycerol and fatty acids, for these products glycerol is replaced by propanediol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E479	Esterified soy oil	Produced by heating soy-oil in the presence of free fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E481	Sodium stearoyl lactate	Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E482	Calcium stearoyl lactate	Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E483	Stearyl tartrate	Combination of stearic acid and tartaric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E484	Stearyl citrate	Combination of stearic acid and citric acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E491	Sorbitane mono stearate	Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E492	Sorbitane tri stearate	Produced from sorbitol and stearic acid, a normal fatty acid from vegetable or animal origin	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E493	Sorbitane mono laurate	Produced from sorbitol and lauric acid, a normal fatty acid from vegetable or animal origin	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E494	Sorbitane mono oleate	Produced from sorbitol and oleic acid, a normal fatty acid from vegetable or animal origin	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E495	Sorbitane mono palmitate	Produced from sorbitol and palmitic acid, a normal fatty acid from vegetable or animal origin	Although mainly vegetable oils are used, the use of animal fat can not be excluded
E570	Stearic acid	A normal part of any fat. Commercially prepared from cottonseed oil, but animal origin can not be excluded	Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E571	Ammonium stearate	Ammonium salt of stearic acid, E570	Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E572	Magnesium stearate	Magnesium salt of stearic acid, E570	Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E573	Aluminium stearate	Aluminium salt of stearic acid, E570	Although stearic acid and stearates are commercially obtained from plant sources, the use of animal fat (including beef) can not be excluded
E585	Ferro lactate	Iron salt of lactic acid, E270	Uses E270
E620	Glutamic acid	Natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E621	Mono sodium glutamate	Sodium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E622	Mono potassium glutamate	Potassium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E623	Calcium glutamate	Calcium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E624	Ammonium glutamate	Ammonium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E625	Magnesium glutamate	Magnesium salt from glutamic acid (E620), a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation. Also prepared from vegetable protein, such as gluten, or soy protein. Glutamic acid and glutamates are present in all proteins. Free glutamates are present in high concentrations in ripened cheese, breast milk, tomatoes and sardines
E626	Guanylic acid	Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines	Mainly from yeast, also from sardines and meat
E627	Sodium guanylate	Sodium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines	Mainly from yeast, also from sardines and meat
E628	Di-potassium guanylate	Potassium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines	Mainly from yeast, also from sardines and meat
E629	Calcium guanylate	Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines	Mainly from yeast, also from sardines and meat
E630	Inosinic acid	A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.	Mainly from meat and fish, also made with bacteria
E631	Sodium inosinate	Sodium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars	Mainly from meat and fish, also made with bacteria
E632	Di-potassium inosinate	Potassium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars	Mainly from meat and fish, also made with bacteria
E633	Calcium inosinate	Calcium salt of inosinic acid (E630), a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars	Mainly from meat and fish, also made with bacteria
E634	Calcium ribonucleotides	Mixture of calcium salts of guanylic (E626) and inosinic acid (E630)	Mainly from meat and fish, also made with bacteria
E635	Di-sodium ribonucleotides	Mixture of sodium salts of guanylic (E626) and inosinic acid (E630)	Mainly from meat and fish, also made with bacteria
E640	Glycine and sodium glycinate	Glycine is a natural amino acid, a building block of protein. Mainly produced from gelatin, partly synthetic	Mainly from gelatine (see 441 above), also synthetically
E914	Oxidized polyethylene wax	???
E1105	Lysozyme	An enzyme, that is a normal constituent of tears, saliva, blood and (human) milk. Commercially prepared from chicken eggs or by bacteria
E1411	Di-starch glycerol	Prepared by treating starch with glycerol. The starch is partially degraded and combined with glycerol	E422; Glycerol Involved
E1423	Acetylated di-starch glycerol	Prepared by treating starch with acetic acid anhydride and glycerol. This results in a starch that is resistant against stirring and high temperatures and with a high stability after cooling	E422; Glycerol Involved
E1441	Hydroxypropyl-di-starchglycerol	Prepared by treating starch with propyleneoxide, epichlorhydrine and glycerol. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and is more stable after cooling	E422; Glycerol Involved
E1516	Glycerol monoacetate	1516 is commercially produced from acetic acid and glycerol	E422; Glycerol Involved
E1517	Glycerol diacetate	Glycerol diacetate is commercially produced from acetic acid and glycerol	E422; Glycerol Involved
E1518	Glycerol triacetate	Glycerol triacetate is commercially prepared from acetic acid and glycerol	E422; Glycerol Involved