Food Additives in
Dairy Products
Dairy products use food additives to stabilise texture, extend shelf life, and standardise appearance. Yogurt and dairy desserts commonly contain pectin (E440), starch, and carrageenan (E407) for texture. Processed cheese uses emulsifying salts (E450–E452, polyphosphates) to create its characteristic smooth, meltable texture from natural cheese. Cheese washed-rind treatments may include natamycin (E235, an antifungal preservative) or other surface-treatment preservatives. Annatto (E160b) is the most widely used dairy colour, giving butter and Cheddar their yellow hue.
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.
⚠ Regulatory Alerts for Dairy Products
colour
26 additivessurface colorant
1 additivescolor
1 additivespreservative
15 additivespreservative (antimicrobial peptide, bacteriocin)
1 additivespreservative (antifungal agent)
1 additivesacidity regulator
16 additivesacidity regulator
6 additivesantioxidant
4 additivesemulsifier
20 additivesstabiliser
15 additivesgelling agent
3 additivessweetener
15 additivesthickener
9 additivesraising agent
2 additivesfirming agent
3 additivesanti-caking agent
2 additivesglazing agent
2 additivesstabilizer
1 additivespackaging gas
1 additivespropellant
4 additivesfoaming agent
1 additivesbulking agent
1 additivesFrequently Asked Questions
Why does processed cheese contain emulsifying salts (E450–E452)?
Natural cheese is a complex emulsion of fat, protein, and water that does not melt smoothly — it separates into greasy and stringy components when heated. Emulsifying salts (particularly polyphosphates E450–E452) bind with milk proteins, enabling them to re-emulsify fat evenly and produce the uniform, meltable texture of processed cheese slices. This chemistry was discovered in the early 20th century and made modern processed cheese possible. The phosphate content of processed cheese is substantially higher than natural cheese, which is relevant to EFSA's group ADI for phosphates.
Is annatto (E160b) in cheese natural?
Annatto is derived from the seeds of the Bixa orellana plant (achiote tree), giving it a natural plant origin. The orange-yellow pigment (bixin/norbixin) is extracted using oil or alkali. Despite its natural origin, some individuals report adverse reactions to annatto, including urticaria and other hypersensitivity responses — making it an unusual natural colourant that triggers more reactions than some synthetic alternatives. EFSA completed a re-evaluation of annatto in 2012 and established a group ADI of 0.065 mg norbixin/kg body weight/day.
What preservatives are used on cheese rinds?
Natamycin (E235, pimaricin) is an antifungal preservative applied to the surface (rind) of certain hard and semi-hard cheeses to prevent mould growth during maturation and distribution. It is permitted in the EU, USA (as GRAS), Japan, and other jurisdictions for surface application, but not for incorporation into the cheese body. Nisin (E234), a naturally produced antimicrobial peptide, is used in processed cheese. Some artisan cheese producers rely on traditional mould management rather than chemical preservatives.