Food Additives in
Sauces, Dressings & Condiments
Sauces, dressings, and condiments combine emulsifiers to maintain oil-water stability, preservatives to extend shelf life, thickeners for desired consistency, and flavour enhancers. Salad dressings are particularly additive-dense: emulsifiers (lecithin E322, xanthan E415) maintain the emulsion, EDTA (E385) is used in the USA to protect colour and flavour, preservatives control microbial growth, and acidity regulators adjust pH. Ketchup relies on naturally-occurring thickeners from tomatoes, using fewer additives than many sauces, but bottled versions typically include preservatives, citric acid, and often high-fructose corn syrup or sucrose.
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 Sauces, Dressings & Condiments
colour
6 additivespreservative
8 additivespreservative (antimicrobial)
1 additivesacidity regulator
3 additivesacidity regulator
3 additivesantioxidant
3 additivesemulsifier
5 additivesstabiliser
7 additivesthickener
12 additivesflavor enhancer
1 additivesflavour enhancer
1 additivessweetener
1 additivesFrequently Asked Questions
Why is EDTA (E385) in salad dressings?
Calcium disodium EDTA (E385) is a chelating agent used in dressings, condiments, and canned foods to bind trace metal ions that catalyse oxidation and discolouration. By sequestering iron, copper, and other pro-oxidant metals, EDTA extends colour and flavour stability. It is approved by FDA as GRAS and used in the USA and some other markets. In the EU, calcium disodium EDTA is permitted in a limited range of uses including margarine, sauces, and certain canned vegetables. EFSA reviewed EDTA food additives in 2018 and established a group TDI of 1.8 mg/kg body weight/day.
What thickeners make sauces thick?
Commercial sauces use various thickening strategies: starch-based thickeners (modified starch E1422, E1442) provide heat-stable, freeze-thaw stable viscosity; xanthan gum (E415) provides consistent viscosity across temperature and shear conditions; guar gum (E412) is cost-effective for basic thickening; and locust bean gum (E410) contributes gel-like mouthfeel. The choice depends on whether the sauce will be heated, frozen, or needs to be stable on shelf at ambient temperature. Modified starches are preferred for products that undergo sterilisation or high-temperature processing.
Does mayonnaise contain more additives than homemade?
Traditional mayonnaise is simply oil, egg yolk (lecithin is the natural emulsifier), and acid (vinegar or lemon juice). Commercial mayonnaise uses the same basic formula but adds preservatives (sodium benzoate E211, potassium sorbate E202, or both), may include EDTA (E385) in some markets, and uses modified starch or additional gums in reduced-fat variants to maintain texture without full oil content. Egg-free and vegan mayonnaise alternatives use extracted emulsifiers (lecithin E322) and gums to replace the natural emulsification from egg yolk.