(E-numbers)
E-Numbers represent specific food additives, used by the food industry in the manufacture of various food products. These E-Numbers have been formulated by the European Economic Community (EEC) and are universally adopted by the food industry worldwide.
It is known that many E-numbers contain unlisted haraam ingredients in them. Generally additives derived from animals and insects.
| 100-199 |
food colors |
| 200-299 |
preservatives |
| 300-399 |
antioxidants, phosphates, and complexing agents |
| 400-499 |
thickeners, gelling agents, phosphates, humectants, emulsifiers |
| 500-599 |
salts and related compounds |
| 600-699 |
flavor enhancers |
| 700-899 |
not used for food additives (used for feed additives) |
| 900-999 |
surface coating agents, gases, sweeteners |
| 1000-1399 |
miscellaneous additive |
| 1400-1499 |
starch derivatives |
- E120 Cochineal : a red colour obtained from female insects
- E441 Gelatine : derived from the bones and/ or hides of cattle and/ or pigs
- E542 Edible Bone Phosphate : an extract from animal bones
- E904 Shellac : a resin from the lac insect
Whilst some additives with a common code such as E47, can be either of animal or plant origin and this latter type needs to be investigated on a case-by-case basis per product/ manufacturer.
- Glycerol / Glycerin / Glycerine (E422) - haraam if obtained from pork or non-halal meat sources.
- Emulsifiers (E470 to E483) - haraam if obtained from pork or non-halal sources.
- Edible Bone Phosphate (E542) - haraam if obtained from pork or non-halal meat sources.
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