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ANIMAL-DERIVED FOOD ADDITIVES LIST

ANIMAL-DERIVED FOOD ADDITIVES LIST


Let’s face it, unless you’re a food technologist or you’ve got a major in chemistry, ‘L-Cysteine Hydrochloride’ or ‘Stearoyl Lactylate’ are not going to mean much to you. So what do you do if you’re a vegetarian and you wish to avoid food additives that are derived from animal products? You refer to tables like the ones on this page, that’s what!

Additives on product labels are listed as a number (e.g. emulsifier (471)) or by the name. For ease of reference, that’s why we’ve listed the additives by both name and by number. Also, many additives may be derived from plants/minerals/(the lab!) or from animals, so we’ve separated additives into those that ARE derived from animals, and those that MAY BE derived from animals. In the case of the latter, you will need to check with the manufacturer of the product to be sure about its suitability for vegetarians and vegans.

Please note:
The information provided on this page is accurate and correct to the best of our knowledge.
No responsibility or liability will be taken for information that is subsequently found to be incorrect.
As manufacturers can vary the source of the ingredients in their products from time to time, if you wish to ensure that a product is definitely suitable for vegetarians or vegans, you will need to contact them directly for confirmation.

Animal-Derived Food Additives List

Index to this page:
Food Additives Derived from Animal Products (listed by number)
Food Additives THAT MAY BE Derived from Animal Products (listed by number)
Food Additives Derived from Animal Products (listed by name)
Food Additives THAT MAY BE Derived from Animal Products (listed by name)

As at March 2002, any food additives not on the lists below are, to the best of our knowledge, always suitable for vegetarians and vegans.

FOOD ADDITIVES DERIVED FROM ANIMAL PRODUCTS
(listed by number)

CODE ADDITIVE DESCRIPTION

120

Cochineal A natural red colour derived from the bodies of pregnant scale insects.

441

Gelatine A thickening, stabilising emulsifying agent made by boiling animal (usually cattle or pigs) skin, ligaments, bones, sinews or other tissue.

469

Sodium Caseinate An emulsifier, stabiliser & binder, derived from cow’s milk.

542

Bone Phosphate An anti-caking agent made from the degreased steam-extract from animal bones.

901

Beeswax (white & yellow) A glazing and polishing agent made from bee honeycomb.

904

Shellac Glazing agent obtained from the resin produced by the lac insect.

FOOD ADDITIVES THAT MAY BE DERIVED FROM ANIMAL PRODUCTS
(listed by number)

CODE ADDITIVE COMMENTS
153 Carbon Black
160a Alpha-, Beta-, Gamma- Carotene May be held in gelatine matrix.

161g

Canthaxanthin
252 Potassium Nitrate
270 Lactic Acid Lactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk or sugar). It is used to impart a tart flavour, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese (used in coagulation) and yogurt. It’s also used in the production of acid-fermented foods such as pickles and sauerkraut.
322 Lecithin An emulsifier (which allows water & oils to mix); is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is declared as ‘egg yolk’ and not as ‘322’.
325 Sodium Lactate A derivative of lactic acid.
326 Potassium Lactate A derivative of lactic acid.
327 Calcium Lactate A derivative of lactic acid.
328 Ammonium Lactate A derivative of lactic acid.
329 Magnesium Lactate A derivative of lactic acid.
422 Glycerol/Glycerin May be produced from animal fats, synthesised from propylene or from fermentation of sugars.
430 Polyoxyethylene (8) Stearate
431 Polyoxyethylene (40) Stearate
432 Polyoxyethylene (20) Sorbitan Monolaurate or Polysorbate 20
433 Polyoxyethylene (20) Sorbitan Mono-Oleate or Polysorbate 80
434 Polyoxyethylene (20) Sorbitan Monopalmitate
435 Polyoxyethylene (20) Sorbitan Monostearate or Polysorbate 60
436 Polyoxyethylene (20) Sorbitan Tristearate or Polysorbate 65
442 Ammonium Phosphatides
470a Sodium, Potassium and Calcium Salts of Fatty Acids
470b Magnesium Stearate
471 Mono- and Di-Glycerides of Fatty Acids
472a Acetic & Fatty Esters of Glycerol
472b Lactic & Fatty Acid Esters of Glycerol
472c Citric & Fatty Acid Esters of Glycerol
472d Tartaric & Fatty Acid Esters of Glycerol
472e Di-Acetyl Tartaric & Fatty Acid Esters of Glycerol
472f Mixed Acetic and Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids
473 Sucrose Esters of Fatty Acids
474 Sucroglycerides
475 Polyglycerol Esters of Fatty Acids
476 Polyglycerol Esters of Interesterified Ricinoleic Acid
477 Propylene Glycol Mono- and Di-Esters
478 Lactylated Fatty Acid Esters of Glycerol and Propane-1,2 Diol
479b Thermally Oxidised Soya Bean Oil Interacted With Mono- and Di-Glycerides of Fatty Acids
481 Sodium Oleyl or Stearoyl Lactylate
482 Calcium Oleyl or Stearoyl Lactylate
483 Stearyl Tartrate
491 Sorbitan Monostearate
492 Sorbitan Tristearate
493 Sorbitan Monolaurate
494 Sorbitan Mono-Oleate
495 Sorbitan Monopalmitate
570 Stearic Acid
572 Magnesium Stearate
585 Ferrous Lactate
627 Disodium 5′-Guanylate A flavour enhancer, isolated from sardines or yeast extract.

630

Inosinic Acid

631

Disodium Inosinate A flavour enhancer, often prepared from meat extract and dried sardines. It can also be a synthetic product made via a microbial synthesis process that begins with a vegetable source.
635 Sodium 5′-Ribonucleotides Flavour enhancer.
640 Glycine and its Sodium Salt
910 L-Cysteine A flour treatment agent that can be extracted from duck and chicken feathers.
920 L-Cysteine Monohydrochloride L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.
921 L-Cysteine Hydrochloride Monohydrate L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.
966 Lactitol

1518

Glycerol Mono-, Di- and Tri-Acetate or Tracetin

FOOD ADDITIVES DERIVED FROM ANIMAL PRODUCTS
(listed by name)

ADDITIVE CODE DESCRIPTION
Beeswax (white & yellow) 901 A glazing and polishing agent made from bee honeycomb.
Bone Phosphate 542 An anti-caking agent made from the degreased steam-extract from animal bones.
Cochineal 120 A natural red colour derived from the bodies of pregnant scale insects.
Gelatine 441 A thickening, stabilising emulsifying agent made by boiling animal (usually cattle or pigs) skin, ligaments, bones, sinews or other tissue.
Shellac 904

Glazing agent obtained from the lac insect.

Sodium Caseinate

469

An emulsifier, stabiliser & binder, derived from cow’s milk.

 

FOOD ADDITIVES THAT MAY BE DERIVED FROM ANIMAL
PRODUCTS
(listed by name)

ADDITIVE CODE COMMENTS
Acetic & Fatty Esters of Glycerol

472a

Alpha-Carotene 160a May be held in gelatine matrix.
Ammonium Lactate 328 A derivative of lactic acid.
Ammonium Phosphatides 442
Beta-Carotene 160a May be held in gelatine matrix.
Calcium Oleyl 482

Calcium Lactate

327 A derivative of lactic acid.

Canthaxanthin

161g
Carbon Black 153
Citric & Fatty Acid Esters of Glycerol 472c
Di-Acetyl Tartaric & Fatty Acid Esters of Glycerol 472e
Disodium 5′-Guanylate 627 A flavour enhancer, isolated from sardines or yeast extract.
Disodium Inosinate 631 A flavour enhancer, often prepared from meat extract and dried sardines. It can also be a synthetic product made via a microbial synthesis process that begins with a vegetable source.
Ferrous Lactate 585
Gamma-Carotene 160a May be held in gelatine matrix.
Glycerol/Glycerin 422 May be produced from animal fats, synthesised from propylene or from fermentation of sugars.
Glycerol Di-Acetate 1518
Glycerol Mono-Acetate 1518
Glycerol Tri-Acetate 1518
Glycine and its Sodium Salt 640
Inosinic Acid 630
Lactitol 966
Lactic Acid 270 Lactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk or sugar). It is used to impart a tart flavour, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese (used in coagulation) and yogurt. It’s also used in the production of acid-fermented foods such as pickles and sauerkraut.
Lactic & Fatty Acid Esters of Glycerol 472b
Lactylated Fatty Acid Esters of Glycerol 478
L-Cysteine 910 A flour treatment agent that can be extracted from duck and chicken feathers.
L-Cysteine Monohydrochloride 920 L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.
L-Cysteine Hydrochloride Monohydrate 921 L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.
Lecithin 322 An emulsifier (which allows water & oils to mix), is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is declared as ‘egg yolk’ and not as ‘322’.
Magnesium Lactate 329 A derivative of lactic acid.
Magnesium Stearate

470b,572

Mixed Acetic and Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids 472f
Mono- and Di-Glycerides of Fatty Acids 471
Polyglycerol Esters of Fatty Acids 475
Polyglycerol Esters of Interesterified Ricinoleic Acid 476
Potassium Lactate 326 A derivative of lactic acid.
Potassium Nitrate 252
Polyoxyethylene (20) Sorbitan Monolaurate 432
Polyoxyethylene (20) Sorbitan Mono-Oleate 433
Polyoxyethylene (20) Sorbitan Monopalmitate 434
Polyoxyethylene (20) Sorbitan Monostearate 435
Polyoxyethylene (20) Sorbitan Tristearate 436
Polyoxyethylene (8) Stearate 430
Polyoxyethylene (40) Stearate 431
Polysorbate 20 432
Polysorbate 60 435
Polysorbate 65 436
Polysorbate 80 433
Propane-1,2 Diol 478
Propylene Glycol Mono- and Di-Esters 477
Sodium 5′-Ribonucleotides 635 Flavour enhancer.
Sodium Lactate 325
Sodium Oleyl 481 A derivative of lactic acid.
Sodium, Potassium and Calcium Salts of Fatty Acids 470a
Sorbitan Monolaurate 493
Sorbitan Mono-Oleate 494
Sorbitan Monopalmitate 495
Sorbitan Monostearate 491
Sorbitan Tristearate 492
Stearoyl Lactylate 481, 482 A derivative of lactic acid.
Stearyl Tartrate 483
Sucroglycerides 474
Sucrose Esters of Fatty Acids 473
Stearic Acid 570
Tartaric & Fatty Acid Esters of Glycerol 472d
Thermally Oxidised Soya Bean Oil Interacted With Mono- and Di-Glycerides of Fatty Acids 479b
Tracetin 1518

The information on this page was adapted from the following sources:
– ‘Veg Out! The How, What, Why, When and Where of Vegetarianism’ (Tom Perry, 2000).
The Vegetarian Society of the UK’s E Numbers Information Sheet
– ‘The Chemical Maze, Your Guide to Food Additives and Cosmetic Ingredients’ (Bill Statham 2001)

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