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Anti-oxidants: |
| Name E-Number | Technological Importance | Toxicological Evaluation |
|---|---|---|
|
Ascorbic acid
E300 |
Oxidizes with priority (autoxidativ), so that other reductive constituents are first not oxidized; additionally Flour treatment agent. |
Vitamin C (in German); when heated it develops threo ascorbic acid, whose antagonistic effect is rather insignificant to the vitamin C because of small concentration. |
|
Sodium ascorbate
E301 | Anti-oxidative significance such as ascorbic acid (E300). | Effect of the oxidation products of ascorbates is unclear, a carcinogenic effect (bladder cancer) is discused. |
|
Calcium ascorbate
E302 | ||
|
Ascorbyl palminate and -stearate
E304 | Hydrophilic ascorbic acid (E300) is bound chemically at lipophilic remainder. | It is assumed that during the passage in the digestive tract a recombination takes place. |
|
Strongly tocopherol-containing extrakts
E306 | As phenolic compounds tocopherols catch free radicals, they are stabily bound. |
Vitamin E-extract. See also: Vitamin E (in German). |
|
Alpha tocopherol
E307 |
Synthetic vitamin E. See also: Vitamin E (in German). | |
|
Gamma tocopherol
E308 | ||
|
Delta tocopherol
E309 | ||
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Propyl gallate
E310 | As phenolic compounds gallates catch free radicals, they are stabily bound. |
Allergenics; In babies, gallates can cause cyanosis; Possibly causes skin and stomach discomfort. |
|
Octyl gallate
E311 | ||
|
Dodecyl gallate
E312 | ||
|
Isoascorbic acid
E315 | Cheap alternative to the ascorbic acid and their salts for brining and in preserving fish. | Isoascorbic acid is adsorbed in the body such as ascorbic acid, without fulfilling however its function as vitamines. That may result in a hypovitaminose. The data evaluation is still unsettled. |
|
Sodium isoascorbate
E316 | ||
|
Butylhydroxi anisene (BHA)
E320 | As phenolic compounds BHA and BHT catch free radicals, they are stably bound. |
Enrichment in the fatty tissue of the body; In bioassay liver damage was proven; Allergenics. |
|
Butylhydroxi toluene (BHT)
E321 | ||
|
Lecithins
E322 |
Are oxidized with piority (autoxidative), so that other reductive components are at first not oxidized; besides they are able to bind metal ions (synergistic effect against fat oxidation); additionally emulsifiers and carrier substances. |
Natural phospholipides, no harmful effect known; See also: emulsifiers, generally (Sorry! Under construction! German). |
|
Gluconic acid
E574 |
Acid and Anti-oxidant for lemonades; also anti-oxidant (here: Rust protection) for spray containers. | Natural constituent of some food (wine, honey); harmless. |
|
Acids and Sequestrants
E.. (various) | Work synergistically, since they bind metal ions, which accelerate freely the fat oxidation. | What is able to bind harmful metal ions also binds usefull ones. |
|
Overview |
Colours [DE||FR] |
Products of sugar-inhibition [DE||FR] |
Sweeteners [DE||FR||ES] |
Preservatives [DE||ES] |
Anti-oxidantes |
Carrier substances [DE] |
Acids [DE] |
Acidity regulators [DE] |
Anti-caking agents [DE] |
Anti-foaming agents [DE||ES] |
Bulking agents [DE] |
Emulsifiers [DE] |
Emulsifying salts [DE] |
Firming agents [DE] |
Flavor anhancers [DE||ES] |
Foam stabilizers [DE] |
Gelling agents [DE] |
Glazing agents and Lubricants [DE] |
Humectants [DE||FR] |
Modified starches [DE||ES] |
Packaging gases [DE||NL] |
Propellent gases [DE||NL] |
Raising agents [DE] |
Sequestrants [DE] |
Stabilizers [DE] |
Thickeners [DE] |
Flour treatment agents | [DE] |
Aromas [DE]
DE = German • FR = French • NL = Dutch • ES = Spanish |
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