(not vegan) E904 is the food additive number for Shellac, a resin excreted by the female lac bug. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay. They are broadly classified into two types – direct and indirect. 2. However, there are some people who can experience side effects, such as diarrhea, abdominal pain, cough colds, vomiting, itching, and skin rashes after consuming food with additives. Surely you have already come across the abbreviation “E” in combination with a number of three or four digits on the cover of any common food. Antifoaming agents reduce or prevent foaming in foods while bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value and taste. Direct food additives are those that are added to food with a specific purpose. Do you also happen to buy certain food only because it does not contain any “E numbers”? Laccifer lacca is a small insect about the size and color of an apple seed, which swarms on certain trees in India and Thailand. Is there a vegan alternative to shellac? The main uses of shellac in confectionery are to do with coating chocolate goods, such as candy-covered nuts and raisins, and similar products. When used in food and candies, shellac has the food additive number E904, and is described on food labels as ‘confectioner’s glaze’, ‘confectioner’s resin’, ‘resinous glaze’, ‘candy glaze’, ‘pure food … , Acidity regulators have been used in the food industry for a long time and their main purpose is to adjust the taste of the products. Additives have been linked to skin rashes, asthma attacks, headaches, behaviour problems and even brain tumours. Artificial Food Coloring. EFSA controls the proportion of the chemical substances in food which cannot exceed the permitted level of ADI, that is the Acceptable Daily Intake. It serves as a neutralizer for some frozen products and butter. https://www.who.int/news-room/fact-sheets/detail/food-additives, https://www.efsa.europa.eu/en/topics/topic/food-additives, https://www.britannica.com/topic/food-additive, http://duncanlock.net/pages/e-numbers-food-additives.html#e100-e199, https://www.medicalnewstoday.com/articles/219561.php, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4152495/, https://www.ncbi.nlm.nih.gov/pubmed/19916383, https://www.fsai.ie/faq/use_and_removal_of_nitrite.html, https://www.ncbi.nlm.nih.gov/books/NBK482456/, https://www.ncbi.nlm.nih.gov/pubmed/18755371, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076701/, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097542/, https://www.ncbi.nlm.nih.gov/pubmed/7816350, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6551690/, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6211027/, http://www.nutrientsreview.com/carbs/edible-glycerin.html, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995550/, https://www.ncbi.nlm.nih.gov/pubmed/11073753, https://www.ncbi.nlm.nih.gov/pubmed/27633295, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5750000/, https://www.ncbi.nlm.nih.gov/pubmed/24915309, https://www.svps.sk/dokumenty/potraviny/SEKPR.pdf, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC520987/, https://www.clinicalcorrelations.org/2014/04/30/msg-can-an-amino-acid-really-be-harmful/, https://www.mayoclinic.org/diseases-conditions/adhd/expert-answers/adhd/faq-20058203, E300 – E399 (antioxidants, acidity regulators), E400 – E499 (thickeners, stabilisers, emulsifiers). Select and eat smarter food  The increased intake of potassium is crucial for reducing the risk of cardiovascular diseases. For example, aspartame, a low-calorie sweetener, is added to food with a specific purpose of enhancing the taste without increasing the calorie content. What exactly are additives or “E numbers”? It also helps securing a proper cell function and maintaining a healthy level of cholesterol. – https://www.ncbi.nlm.nih.gov/pubmed/24915309,  Explore numbers – Food additives – https://exploreenumbers.blogspot.com/,  Komisia európskych spoločenstiev – Správa komisie euróspkemu parlamentu a rade – https://www.svps.sk/dokumenty/potraviny/SEKPR.pdf,  Michael E J Lean – Aspartame and its effects on health – https://www.ncbi.nlm.nih.gov/pmc/articles/PMC520987/,  Michael Lee, MD – MSG: Can an amino acid really be harmful? Preservatives are food additives that have been around since humans began preparing food. That’s why it is also used as a preservative and it is mainly used in production of wine, non-alcoholic beverages, jams and other foodstuffs. Not only does making that call give you a definitive answer as to the origin of the ingredient, but it also lets the company know that there is an increasing demand for vegan alternatives to shellac and other animal-based ingredients that are, frankly, archaic. There is a wide range of natural additives, which have beneficial impact on our health, although they are labelled as “E numbers”. All of the following additives are potentially non-vegan. The Scientific Committee on Food (SCF) evaluated the use of OPEW as a food additive but could not allocate an ADI and as an additive in food contact materials. Food products associated with the additive Known & potential side effects relating to the additive Maximum or adequate daily intake (ADI) of the additive Dietary restrictions (helpful for vegetarian, vegan & religion based diets) Countries unapproved for use as a food additive … Dimethyl-polysiloxane . Dietary restrictions: None. It is already used as a coating for candy, nuts, fruit, pills, and other encapsulated foods and drugs. Maggi Pizzas Have Pig Harmful Chemicals Deadly Side Effects In Health on 5 Jun 2015 at 07:32 The amount of ADI says what substance and how much of it we can take without being exposed to any health risk. Perhaps the best-known preservative is salt. Not all E Numbers are bad for you. Among them is for example citric acid (E330), which is a weak organic acid existing naturally in citrus fruits. We believe that thanks to our article you found out all the necessary information about the “E numbers”, their occurrence and necessity of use. 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