Other Additives
This category covers food additives with specialised functions that do not fit primary classification categories. It includes propellants (E940–E948) used in aerosol food products; raising agents (E500–E516) that produce CO₂ to leaven baked goods; and sequestrants that bind metal ions to prevent oxidation and discolouration. Dimethylpolysiloxane (E900) serves as an antifoaming agent in frying oils and is one of the most thermally stable food-grade silicones used globally.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Other Additives (16 additives)
Frequently Asked Questions
What are food propellants and which E numbers are they?
Food propellants are gases used to expel food from pressurised aerosol containers — whipped cream cans, cooking sprays, and aerosol cheese. They include nitrous oxide (E942, used in whipped cream), carbon dioxide (E290, used in carbonated products), and hydrocarbons like propane (E944) and butane (E943). Regulatory status varies: nitrous oxide faces increasing regulatory attention in some jurisdictions due to its potential for recreational misuse, separate from its food-additive safety profile.
Is baking powder a food additive?
Baking powder is a mixture of raising agents — typically sodium bicarbonate (E500ii) and an acid component like sodium acid pyrophosphate (E450i) or cream of tartar (E336). The individual raising agents are regulated as food additives with E numbers, but baking powder as a consumer product is sold as a food ingredient. When used in commercial food production, the component raising agents must be declared in the ingredient list.
What is dimethylpolysiloxane (E900) and where is it used?
Dimethylpolysiloxane (E900) is a silicone polymer used as an antifoaming agent in frying oils, fruit juices, wine fermentation, and confectionery production. It prevents foam formation that can cause processing problems and oil overflow. It is approved in all major jurisdictions at levels typically not exceeding 10 mg/kg in the final food. It is chemically inert, not metabolised, and passes through the body unchanged — hence its approval with no specified ADI by JECFA.