All food additives are listed below by code number and by name

There are about 350 permitted food additives in Australia/New Zealand.

 About 50 are likely to cause adverse reactions. They are marked in RED bold with “AVOID”

Other Additives in RED should be used, if at all, with caution.

Other additives are unlikely to cause reactions. This includes anti-caking agents, bleaches, emulsifiers, mineral salts, propellants, food acids, sweeteners, thickening agents, vegetable gums and vitamins.

Last update April 2011 - Issue 111 and 119 of Australian and New Zealand Food Standard 1.3.1 (downloaded 12/4/2011)

Food additives by code number

Colours

100 Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

101 Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)

102 Tartrazine, yellow #5 artificial AVOID

103 Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

104 Quinoline yellow artificial AVOID

110 Sunset yellow artificial AVOID

120 Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)

122 Azorubine, carmoisine artificial AVOID

123 Amaranth artificial AVOID

124 Ponceau 4R, brilliant scarlet artificial AVOID

127 Erythrosine artificial AVOID

129 Allura red AC artificial AVOID

132 Indigotine, indigo carmine artificial AVOID

133 Brilliant blue FCF artificial AVOID

140 Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

141 Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

142 Food green S, acid brilliant green artificial AVOID

143 Fast green FCF artificial AVOID

150a Caramel I - plain

150b Caramel II – caustic sulphite process

150c Caramel III – ammonia process

150d Caramel IV – ammonia sulphite process

151 Brilliant black BN artificial AVOID

153 Carbon black, vegetable carbon

155 Brown HT, chocolate brown artificial AVOID

160a Beta-carotene (failsafe)

160b Annatto extracts, bixin, norbixin AVOID

160c Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

160d Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

160e beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

160f E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161a Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161b Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161c Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161d Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161e Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

161f Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

162 Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)

163 Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

164 Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)

170 Calcium carbonate, mineral colour and calcium supplement (failsafe)

171 Titanium dioxide, mineral colour, white (failsafe)

172 Iron oxide, red, black, yellow mineral colours (failsafe)

173 Aluminium, mineral colour

174 Silver, mineral colour

175 Gold, mineral colour

181 Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)

Preservatives - sorbates

200 Sorbic acid AVOID

201 Sodium sorbate AVOID

202 Potassium sorbate AVOID

203 Calcium sorbate AVOID

Preservatives - benzoates

210 Benzoic acid AVOID

211 Sodium benzoate AVOID

212 Potassium benzoate AVOID

213 Calcium benzoate AVOID

Sorbates and benzoates have been associated with the full range of food intolerance reactions.

216 Propylparaben (propyl p-hydroxybenzoate)

218 Methylparaben (methyl p-hydroxybenzoate)

Preservatives 216 and 218 are only permitted in food colours in Australia.

Preservatives - sulphites (aka sulfites)

220 Sulphur dioxide AVOID

221 Sodium sulphite (sulfite) AVOID

222 Sodium bisulphite (bisulfite) AVOID

223 Sodium metabisulphite (metabisulfite) AVOID

224 Potassium metabisulphite (metabisulfite) AVOID

225 Potassium sulphite (sulfite) AVOID

228 Potassium bisulphite (bisulfite) AVOID

Sulphites (above) are the biggies for asthmatics. Not to be confused with sulphates (514-519). Also known as sulfites.

234 Nisin (antibiotic)

235 Pimaricin (natamycin) (antibiotic)

242 Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)

243 Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION)

Preservatives - nitrates and nitrites (also colour fixatives)

249 Potassium nitrite AVOID

250 Sodium nitrite AVOID

251 Sodium nitrate AVOID

252 Potassium nitrate AVOID

Unlike many food additives, nitrates and nitrites are necessary. Used in processed meats, they prevent bacterial growth and food poisoning, but they are not failsafe.

Food acids

260 Acetic acid

261 Potassium acetate

262 Sodium diacetate

262 Sodium acetate

263 Sodium acetate

264 Ammonium acetate

270 Lactic acid

Preservatives - propionates

280 Propionic acid AVOID

281 Sodium propionate AVOID

282 Calcium propionate AVOID

283 Potassium propionate AVOID

Widespread use in bread in Australia and the US, propionates are rarely used in Europe. Recently permitted also in cheese, fruit and vegetable products in Australia.

290 Carbon dioxide (propellant)

296 Malic acid (food acid)

297 Fumaric acid (food acid)

Antioxidants

300 Ascorbic acid (vitamin C)

301 Sodium ascorbate

302 Calcium ascorbate

303 Potassium ascorbate

304 Ascorbyl palmitate

306 Mixed tocopherols (vitamin E)

307 dl-a-Tocopherol

308 synthetic g-Tocopherol

309 synthetic d-Tocopherol

310 Propyl gallate AVOID

311 Octyl gallate AVOID

312 Dodecyl gallate AVOID

315 Erythorbic acid

316 Sodium erythorbate

319 tert-Butylhydroquinone, tBHQ AVOID

320 Butylated hydroxyanisole, BHA AVOID

321 Butylated hydroxytoluene, BHT AVOID

322 Lecithin (also an emulsifier)

Gallates and TBHQ, BHA and BHT are used to preserve vegetable oils and margarines. When vegetable oils are used in other products, these antioxidants are often unlisted because of the 5% labelling loophole. BHA and BHT can also leach into products from cereal wrappers and clingfilm. Antioxidants 300-309 are safe alternatives.

More food acids

325 Sodium lactate

326 Potassium lactate

327 Calcium lactate

328 Ammonium lactate

329 Magnesium lactate

330 Citric acid

331 Sodium dihydrogen citrate

331 Sodium citrates

332 Potassium citrates

333 Calcium citrate

334 Tartaric acid

335 Sodium tartrate

336 Potassium tartrate

336 Potassium acid tartrate

337 Potassium sodium tartrate

338 Phosphoric acid

Food acids are safe for most people. Most failsafers can manage citric acid (330), a few react.

Mineral salts

339 Sodium phosphates

340 Potassium phosphates

341 Calcium phosphates

342 Ammonium phosphates

343 Magnesium phosphates

More food acids

349 Ammonium malate

350 Sodium malates

351 Potassium malates

352 Calcium malates

353 Metatartaric acid

354 Calcium tartrate

355 Adipic acid

357 Potassium adipate (salt-reduced and low-salt foods only)

365 Sodium fumarate

366 Potassium fumarate

367 Calcium fumarate

368 Ammonium fumarate

375 Nicotinic acid, niacin (B vitamin)

380 Ammonium citrates

381 Ferric ammonium citrate

385 Calcium disodium EDTA

Vegetables gums and thickeners

400 Alginic acid

401 Sodium alginate

402 Potassium alginate

403 Ammonium alginate

404 Calcium alginate

405 Propylene glycol alginate

406 Agar agar, isinglass

407 Carrageenan

Vegetable gums are failsafe. Guar and xanthan are used extensively by coeliacs. Carrageenan (407) used in yoghurts, icecreams and others has been linked to cancer and is not recommended in large quantities for young children.

407a Processed eucheuma seaweed

409 Arabinogalactan (larch gum)

410 Locust bean gum (carob)

412 Guar gum

413 Tragacanth gum

414 Acacia (gum Arabic)

415 Xanthan gum

416 Karaya gum

417 Tara gum

418 Gellan gum

Humectants

420 Sorbitol

421 Mannitol

422 Glycerin (glycerol)

Humectants keep food moist. These additives are also used as sweeteners. The first two are not permitted in foods for babies and young children. Glycerin is used as a humectant in marshmallows and other sweets. All can cause nausea or diarrhea in large amounts or sensitive people.

Emulsifiers

431 Polyoxyethylene (40) stearate

433 Polyoxyethylene (20) sorbitan monooleate

435 Polyoxyethylene (20) sorbitan monostearate

436 Polyoxyethylene (20) sorbitan tristearate433

440 Pectins (also a vegetable gum)

442 Ammonium salts of phosphatidic acid

444 Sucrose acetate isobutyrate

More mineral salts

450 Pyrophosphates

451 Triphosphates

452 Polyphosphates

Thickeners, vegetable gums

460 Cellulose microcrystalline and powdered (anti-caking agent)

461 Methylcellulose

463 Hydroxypropyl cellulose

464 Hydroxypropyl methylcellulose

465 Methyl ethyl cellulose

466 Sodium carboxymethylcellulose

Emulsifiers

470 Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)

471 Mono- and di-glycerides of fatty acids

472a Acetic and fatty acid esters of glycerol

472b Lactic and fatty acid esters of glycerol

472c Citric and fatty acid esters of glycerol

472d Tartaric and fatty acid esters of glycerol

472e Diacetyltartaric and fatty acid esters of glycerol

472f Tartaric, acetic and fatty acid esters of glycerol (mixed)

473 Sucrose esters of fatty acids

475 Polyglycerol esters of fatty acids

476 Polyglycerol esters of interesterified ricinoleic acid

477 Propylene glycol esters of fatty acids

480 Dioctyl sodium sulphosuccinate

481 Sodium stearoyl (or oleyl) lactylate

482 Calcium stearoyl (or oleyl) lactylate

491 Sorbitan monostearate

492 Sorbitan tristearate

Mineral salts

500 Sodium carbonates

501 Potassium carbonates

503 Ammonium carbonates

504 Magnesium carbonates (anti-caking agent, mineral salt)

507 Hydrochloric acid (acidity regulator)

508 Potassium chloride

509 Calcium chloride

510 Ammonium chloride

511 Magnesium chloride

512 Stannous chloride (colour retention agent)

514 Sodium sulphates (mineral salt)

515 Potassium sulphate (mineral salt)

516 Calcium sulphate (flour treatment agent, mineral salt)

518 Magnesium sulphate (mineral salt)

519 Cupric sulphate (mineral salt)

526 Calcium hydroxide (mineral salt)

529 Calcium oxide (mineral salt)

530 Magnesium oxide

535 Sodium ferrocyanide (anti-caking agent)

536 Potassium ferrocyanide (anti-caking agent)

541 Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)

542 Bone phosphate (anti-caking agent)

551 Silicon dioxide (anti-caking agent)

552 Calcium silicate (anti-caking agent)

553 Magnesium silicates (Talc) (anti-caking agent)

554 Sodium aluminosilicate (anti-caking agent)

555 Potassium aluminosilicate (anti-caking agent)

556 Calcium aluminium silicate (anti-caking agent)

558 Bentonite (anti-caking agent)

559 Aluminium silicate (Kaolin) (anti-caking agent)

560 Potassium silicate

570 Stearic acid (anti-caking agent)

575 Glucono d-lactone (acidity regulator)

577 Potassium gluconate (stabiliser)

578 Calcium gluconate (acidity regulator)

579 Ferrous gluconate (colour retention agent)

Flavour enhancers

620 L-Glutamic acid AVOID

621 Monosodium L-glutamate (MSG) AVOID

622 Monopotassium L-glutamate AVOID

623 Calcium di-L-glutamate AVOID

624 Monoammonium L-glutamate AVOID

625 Magnesium di-L-glutamate AVOID

627 Disodium guanylate AVOID

631 Disodium inosinate AVOID

635 Disodium 5'-ribonucleotides AVOID

The adverse effects of MSG (621) are well documented. We have also received many reports of skin rashes associated with new additive 635 which is a combination of 627 and 631. Yeast extract, hydrolysed vegetable protein (HVP) and hydrolysed plant protein (HPP) are ways that manufacturers include MSG without having to declare it on the label.

636 Maltol

637 Ethyl maltol

640 Glycine

641 L-Leucine

Miscellaneous additives

900 Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)

901 Beeswax, white and yellow (glazing agent)

903 Carnauba wax (glazing agent)

904 Shellac, bleached (glazing agent)

905a Mineral oil, white (glazing agent)

905b Petrolatum (glazing agent)

914 Oxidised polyethylene (Humectant)

920 L-Cysteine monohydrochloride (flour treatment agent)

925 Chlorine (reclassified as a Processing aid, flour treatment agent)

926 Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)

928 Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)

941 Nitrogen (propellant)

942 Nitrous oxide (propellant)

943a Butane (for pressurised food containers only)

943b Propane (for pressurised food containers only)

944 Propane (for pressurised food containers only)

946 Octafluorocyclobutane (for pressurised food containers only)

Artificial sweeteners

950 Acesulphame potassium (artificial sweetening substance)

951 Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID

The safety of aspartame with regard to brain tumours and others is not proven. Aspartame in diet", "lite" and "no added sugar" products may increase appetite thus failing to assist weight loss. There are reports of addiction. Not recommended. Sugar is a natural alternative. Artificial sweeteners in general are unnecessary, artificial and not recommended.

952 Cyclamates (artificial sweetening substance)

953 Isomalt (humectant)

954 Saccharin (artificial sweetening substance)

955 Sucralose (artificial sweetening substance)

956 Alitame (artificial sweetening substance)

957 Thaumatin (flavour enhancer, sweetening substance)

960 Steviol glycosides (sweetening substance)

961 Neotame

962 Aspartame-acesulphame salt AVOID

965 Maltitol and maltitol syrup (humectant, stabiliser)

966 Lactitol (humectant)

967 Xylitol (humectant, stabiliser)

968 Erythritol

1001 Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)

1100 Amylases (reclassified as a Processing aid, flour treatment agent)

1101 Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)

Thickeners, vegetable gums

1400 Dextrin roasted starch

1401 Acid treated starch

1402 Alkaline treated starch

1403 Bleached starch

1404 Oxidised starch

1405 Enzyme-treated starches

1410 Monostarch phosphate

1412 Distarch phosphate

1413 Phosphated distarch phosphate

1414 Acetylated distarch phosphate

1420 Starch acetate esterified with acetic anhydride

1421 Starch acetate esterified with vinyl acetate

1422 Acetylated distarch adipate

1440 Hydroxypropyl starch

1442 Hydroxypropyl distarch phosphate

1450 Starch sodium octenylsuccinate

1505 Triethyl citrate

1518 Triacetin (humectant)

1520 Propylene glycol (humectant)

1521 Polyethylene glycol 8000 (antifoaming agent)

Food additives by name

Avoid additives marked AVOID in RED bold. Caution with others in red.

Code Number Name

414	Acacia (gum Arabic)
950	Acesulphame potassium (artificial sweetening substance)
260	Acetic acid
472a	Acetic and fatty acid esters of glycerol
1422	Acetylated distarch adipate
1414	Acetylated distarch phosphate
1401	Acid treated starch
355	Adipic acid
406	Agar agar, isinglass
400	Alginic acid
956	Alitame (artificial sweetening substance)
1402	Alkaline treated starch
103	Alkanet (Alkannin), pink (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
129	Allura red AC artificial AVOID
559	Aluminium silicate (Kaolin) (anti-caking agent)
470	Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids (emulsifier, stabiliser)
173	Aluminium, mineral colour
123	Amaranth artificial AVOID
264	Ammonium acetate
403	Ammonium alginate
503	Ammonium carbonates
510	Ammonium chloride
380	Ammonium citrates
368	Ammonium fumarate
328	Ammonium lactate
349	Ammonium malate
342	Ammonium phosphates
442	Ammonium salts of phosphatidic acid
1100	Amylases (reclassified as a Processing aid, flour treatment agent)
160b	Annatto extracts, bixin, norbixin AVOID
163	Anthocyanins, red, blue, violet (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
409	Arabinogalactan (larch gum)
300	Ascorbic acid (vitamin C)
304	Ascorbyl palmitate
951	Aspartame (Nutrasweet, Equal) (artificial sweetening substance) AVOID
962	Aspartame-acesulphame salt AVOID
122	Azorubine, carmoisine artificial AVOID
901	Beeswax, white and yellow (glazing agent)
162	Beet red (may contain sodium nitrate - preservative 251- up to 25 mg/kg - CAUTION)
558	Bentonite (anti-caking agent)
210	Benzoic acid AVOID
928	Benzoyl peroxide (reclassified as a Processing aid, flour treatment agent)
160e	beta-apo-8' Carotenal (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160a	Beta-carotene (failsafe)
1403	Bleached starch
542	Bone phosphate (anti-caking agent)
151	Brilliant black BN artificial AVOID
133	Brilliant blue FCF artificial AVOID
155	Brown HT, chocolate brown artificial AVOID
943a	Butane (for pressurised food containers only)
320	Butylated hydroxyanisole, BHA AVOID
321	Butylated hydroxytoluene, BHT AVOID
404	Calcium alginate
556	Calcium aluminium silicate (anti-caking agent)
302	Calcium ascorbate
213	Calcium benzoate AVOID
170	Calcium carbonate, mineral colour and calcium supplement (failsafe)
509	Calcium chloride
333	Calcium citrate
623	Calcium di-L-glutamate AVOID
385	Calcium disodium EDTA
367	Calcium fumarate
578	Calcium gluconate (acidity regulator)
526	Calcium hydroxide (mineral salt)
327	Calcium lactate
352	Calcium malates
529	Calcium oxide (mineral salt)
341	Calcium phosphates
282	Calcium propionate AVOID
552	Calcium silicate (anti-caking agent)
203	Calcium sorbate AVOID
482	Calcium stearoyl (or oleyl) lactylate
516	Calcium sulphate (flour treatment agent, mineral salt)
354	Calcium tartrate
150a	Caramel I - plain
150b	Caramel II – caustic sulphite process
150c	Caramel III – ammonia process
150d	Caramel IV – ammonia sulphite process
153	Carbon black, vegetable carbon
290	Carbon dioxide (propellant)
903	Carnauba wax (glazing agent)
407	Carrageenan
460	Cellulose microcrystalline and powdered (anti-caking agent)
925	Chlorine (reclassified as a Processing aid, flour treatment agent)
926	Chlorine dioxide (reclassified as a Processing aid, flour treatment agent)
140	Chlorophyll (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
141	Chlorophyll-copper (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1001	Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid (emulsifier)
330	Citric acid
472c	Citric and fatty acid esters of glycerol
120	Cochineal or carmines, red (from beetles, can cause true allergy – CAUTION)
519	Cupric sulphate (mineral salt)
952	Cyclamates (artificial sweetening substance)
1400	Dextrin roasted starch
472e	Diacetyltartaric and fatty acid esters of glycerol
242	Dimethyl dicarbonate (reclassified as a Processing aid, like ozone, hydrogen peroxide, lactoperoxidase, sodium thiocyanate and octanoic acid)
480	Dioctyl sodium sulphosuccinate
635	Disodium 5'-ribonucleotides AVOID
627	Disodium guanylate AVOID
631	Disodium inosinate AVOID
1412	Distarch phosphate
307	dl-a-Tocopherol
312	Dodecyl gallate AVOID
160f	E-apo-8' Carotenoic acid (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
1405	Enzyme-treated starches
315	Erythorbic acid
968	Erythritol
127	Erythrosine artificial AVOID
243	Ethyl lauroyl arginate (new food preservative approved in many foods 2010 - CAUTION)
637	Ethyl maltol
143	Fast green FCF artificial AVOID
381	Ferric ammonium citrate
579	Ferrous gluconate (colour retention agent)
161a	Flavoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
142	Food green S, acid brilliant green artificial AVOID
297	Fumaric acid (food acid)
418	Gellan gum
575	Glucono d-lactone (acidity regulator)
422	Glycerin (glycerol)
640	Glycine
175	Gold, mineral colour
412	Guar gum
507	Hydrochloric acid (acidity regulator)
463	Hydroxypropyl cellulose
1442	Hydroxypropyl distarch phosphate
464	Hydroxypropyl methylcellulose
1440	Hydroxypropyl starch
132	Indigotine, indigo carmine artificial AVOID
172	Iron oxide, red, black, yellow mineral colours (failsafe)
953	Isomalt (humectant)
416	Karaya gum
161c	Kryptoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
270	Lactic acid
472b	Lactic and fatty acid esters of glycerol
966	Lactitol (humectant)
920	L-Cysteine monohydrochloride (flour treatment agent)
322	Lecithin (also an emulsifier)
620	L-Glutamic acid AVOID
641	L-Leucine
410	Locust bean gum (carob)
161b	Lutein (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
160d	Lycopene (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
504	Magnesium carbonates (anti-caking agent, mineral salt)
511	Magnesium chloride
625	Magnesium di-L-glutamate AVOID
329	Magnesium lactate
530	Magnesium oxide
343	Magnesium phosphates
553	Magnesium silicates (Talc) (anti-caking agent)
518	Magnesium sulphate (mineral salt)
296	Malic acid (food acid)
965	Maltitol and maltitol syrup (humectant, stabiliser)
636	Maltol
421	Mannitol
353	Metatartaric acid
465	Methyl ethyl cellulose
461	Methylcellulose
218	Methylparaben (methyl p-hydroxybenzoate)
905a	Mineral oil, white (glazing agent)
306	Mixed tocopherols (vitamin E)
471	Mono- and di-glycerides of fatty acids
624	Monoammonium L-glutamate AVOID
622	Monopotassium L-glutamate AVOID
621	Monosodium L-glutamate (MSG) AVOID
1410	Monostarch phosphate
961	Neotame
375	Nicotinic acid, niacin (B vitamin)
234	Nisin (antibiotic)
941	Nitrogen (propellant)
942	Nitrous oxide (propellant)
946	Octafluorocyclobutane (for pressurised food containers only)
311	Octyl gallate AVOID
914	Oxidised polyethylene (Humectant)
1404	Oxidised starch
160c	Paprika oleoresins (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
440	Pectins (also a vegetable gum)
905b	Petrolatum (glazing agent)
1413	Phosphated distarch phosphate
338	Phosphoric acid
235	Pimaricin (natamycin) (antibiotic)
900	Poly dimethylsiloxane (emulsifier, antifoaming agent, anti- caking agent)
1521	Polyethylene glycol 8000 (antifoaming agent)
475	Polyglycerol esters of fatty acids
476	Polyglycerol esters of interesterified ricinoleic acid
433	Polyoxyethylene (20) sorbitan monooleate
435	Polyoxyethylene (20) sorbitan monostearate
436	Polyoxyethylene (20) sorbitan tristearate433
431	Polyoxyethylene (40) stearate
452	Polyphosphates
124	Ponceau 4R, brilliant scarlet artificial AVOID
261	Potassium acetate
336	Potassium acid tartrate
357	Potassium adipate (salt-reduced and low-salt foods only)
402	Potassium alginate
555	Potassium aluminosilicate (anti-caking agent)
303	Potassium ascorbate
212	Potassium benzoate AVOID
228	Potassium bisulphite (bisulfite) AVOID
501	Potassium carbonates
508	Potassium chloride
332	Potassium citrates
536	Potassium ferrocyanide (anti-caking agent)
366	Potassium fumarate
577	Potassium gluconate (stabiliser)
326	Potassium lactate
351	Potassium malates
224	Potassium metabisulphite (metabisulfite) AVOID
252	Potassium nitrate AVOID
249	Potassium nitrite AVOID
340	Potassium phosphates
283	Potassium propionate AVOID
560	Potassium silicate
337	Potassium sodium tartrate
202	Potassium sorbate AVOID
515	Potassium sulphate (mineral salt)
225	Potassium sulphite (sulfite) AVOID
336	Potassium tartrate
407a	Processed eucheuma seaweed
943b	Propane (for pressurised food containers only)
944	Propane (for pressurised food containers only)
280	Propionic acid AVOID
310	Propyl gallate AVOID
1520	Propylene glycol (humectant)
405	Propylene glycol alginate
477	Propylene glycol esters of fatty acids
216	Propylparaben (propyl p-hydroxybenzoate)
1101	Proteases (papain, bromelain, ficin) (reclassified as a Processing aid, flour treatment agent, stabiliser, flavour enhancer)
450	Pyrophosphates
104	Quinoline yellow artificial AVOID
161f	Rhodoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
101	Riboflavin, lactoflavin, vitamin B2, yellow (failsafe)
161d	Rubixanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
954	Saccharin (artificial sweetening substance)
164	Saffron, crocetin, crocin (failsafe colour from saffron plant but commercial saffron may be mixed with artificial colour 102 – CAUTION)
904	Shellac, bleached (glazing agent)
551	Silicon dioxide (anti-caking agent)
174	Silver, mineral colour
262	Sodium acetate
263	Sodium acetate
401	Sodium alginate
541	Sodium aluminium phosphate, acidic (acidity regulator, emulsifier)
554	Sodium aluminosilicate (anti-caking agent)
301	Sodium ascorbate
211	Sodium benzoate AVOID
222	Sodium bisulphite (bisulfite) AVOID
500	Sodium carbonates
466	Sodium carboxymethylcellulose
331	Sodium citrates
262	Sodium diacetate
331	Sodium dihydrogen citrate
316	Sodium erythorbate
535	Sodium ferrocyanide (anti-caking agent)
365	Sodium fumarate
325	Sodium lactate
350	Sodium malates
223	Sodium metabisulphite (metabisulfite) AVOID
251	Sodium nitrate AVOID
250	Sodium nitrite AVOID
339	Sodium phosphates
281	Sodium propionate AVOID
201	Sodium sorbate AVOID
481	Sodium stearoyl (or oleyl) lactylate
514	Sodium sulphates (mineral salt)
221	Sodium sulphite (sulfite) AVOID
335	Sodium tartrate
200	Sorbic acid AVOID
491	Sorbitan monostearate
492	Sorbitan tristearate
420	Sorbitol
512	Stannous chloride (colour retention agent)
1420	Starch acetate esterified with acetic anhydride
1421	Starch acetate esterified with vinyl acetate
1450	Starch sodium octenylsuccinate
570	Stearic acid (anti-caking agent)
960	Steviol glycosides (sweetening substance)
955	Sucralose (artificial sweetening substance)
444	Sucrose acetate isobutyrate
473	Sucrose esters of fatty acids
220	Sulphur dioxide AVOID
110	Sunset yellow artificial AVOID
309	synthetic d-Tocopherol
308	synthetic g-Tocopherol
181	Tannins, tannic acid, brown (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
417	Tara gum
334	Tartaric acid
472d	Tartaric and fatty acid esters of glycerol
472f	Tartaric, acetic and fatty acid esters of glycerol (mixed)
102	Tartrazine, yellow #5 artificial AVOID
319	tert-Butylhydroquinone, tBHQ AVOID
957	Thaumatin (flavour enhancer, sweetening substance)
171	Titanium dioxide, mineral colour, white (failsafe)
413	Tragacanth gum
1518	Triacetin (humectant)
1505	Triethyl citrate
451	Triphosphates
100	Turmeric or curcumin, yellow (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
161e	Violoxanthin (concentrated natural colours can be high in salicylates, amines or glutamates – CAUTION)
415	Xanthan gum
967	Xylitol (humectant, stabiliser)