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Animal Additives

Guide

ADDITIVE NAME CODE EXPLANATION


Cochineal (Carmine) E120 ** Colorant; It is obtained from insects; used in cosmetics, shampoos, red apple juice, confectionery and other foods; May cause allergic reactions in sensitive and asmatic bodies.


Gelatine (Gelatin) E441 ** Thickener, stabilizer, homogenizing agent; It is obtained by applying hot process from the skin, connective tissues and bones of animals such as pig cattle, poultry and fish. May cause allergies and asthma.


Sodium Casein E469 Homogenizer, stabilizer, Extract from cow's milk


Bone Phosphate E542 ** Produced from animal bones. It is used as an anti-caking agent, emulsifier and source of phosphorus in food supplements. Its main use, however, is in cosmetics. (like toothpaste). The product is made from animal bones, such as pork and cattle.


Beeswax (white and yellow) E901 * Surface glazing and polishing agent. Made from honeycomb of bee. Sometimes it can cause allergic reactions.


Wax
Shellac E904 ** Surface glazing agent. It is obtained from the resin produced by the Lac Beetle; can sometimes cause skin irritation.


L-Cysteine ​​910 ** Flour processing agent. It is used in bread and pastry products. It is obtained from human hair, animal hair including pig and chicken feathers.


L-Cysteine ​​Monohydrochloride 920 ** Flour processing agent. It is used in bread and pastry products. It is obtained from human hair, animal hair and chicken feathers.


L-Cysteine ​​Hydrochloride Monohydrate 921 ** Flour processing agent. It is used in bread and pastry products. It is obtained from human hair, animal hair including pig and chicken feathers.
Beeswax (white & yellow) 901 * Surface glazing and polishing agent. It is made of honeycomb of bee. Sometimes it can cause allergic reactions.


Wax
Bone Phosphate 542 * It is produced from animal bones. It is used as an anti-caking agent, emulsifier and source of phosphorus in food supplements. Its main use, however, is in cosmetics. (like toothpaste). The product is made from animal bones, such as pork and cattle.


Cochineal (Karmen) 120 ** Colorant; It is obtained from insects; used in cosmetics, shampoo, red apple juice, confectionery and other foods; May cause allergic reactions in sensitive and asmatic bodies.


Gelatine (JELATIN) 441 ** Thickener, stabilizer, homogenizing agent; It is obtained from the skin, connective tissues and bones of animals such as pig cattle, poultry and fish by means of heat treatment. It may cause allergy and asthma.


L-Cysteine ​​910 ** Flour processing agent. Used in bread and pastry products, obtained from human hair, animal hair including pig and chicken feathers.


L-Cysteine ​​Monohydrochloride 920 ** Flour processing agent. Used in bread and pastry products, obtained from human hair, animal hair including pig and chicken feathers.


L-Cysteine ​​Hydrochloride Monohydrate 921 ** Flour processing agent. Used in bread and pastry products, obtained from human hair, animal hair including pig and chicken feathers.


Shellac (SHELLAK) 904 ** Surface glazing agent. It is obtained from the resin produced by the Lac Beetle; can sometimes cause skin irritation.


Sodium Caseinate 469 Homogenizer, stabilizer, Extract from cow's milk

FOOD ADDITIVES THAT MAY ALSO HAVE ANIMAL ORIGIN

ADDITIVE NAME CODE DESCRIPTION


Carbon Black 153 * Colorant; obtained from charcoal, bone, meat, blood, fats and oils; used in jam, jelly and licorice root; In addition to the risk of being carcinogenic, those of animal origin carry the risk of haram. It is not recommended for children. Only herbal origin is allowed in Australia, banned in America.


Alpha-, Beta-, Gamma- Carotene 160a * Colorant; the human body converts it into "Vitamin A" in the liver; found in carrots, citrus fruits and vegetables; Used in butter, margarine, cake, milk drinks and fruit juices; some manufacturers are known to use gelatin as a stabilizer.


Carotene
Canthaxanthin 161g * Coloring; found naturally in green leaf, marigold and egg yolk, May have been treated with alcohol. Coloring; retinol; derived from some mushrooms, crustaceans, fish and flamingo feathers. Eye problems are common side effects when used in the tanning pill.


Cantaxanthin
Potassium Nitrate 252 * Used as a preservative. It is obtained from animal waste or plants. Used in fertilizer production and meat preservation; May cause hyperactivity and other adverse effects, potentially carcinogenic, restricted in many countries (see E249)


Lactic Acid 270 is a sharp and bitter acid that is formed when lactose (milk or sugar) is combined with certain bacteria. It is used in foodstuffs both to give a sour taste and as a preservative. It occurs naturally in products such as cheese and yogurt. It regulates acidity; difficult for babies to digest; Used in desserts, salad dressing, baby food and confectionery

Lactic Acid 270 is a sharp and bitter acid that is formed when lactose (milk or sugar) is combined with certain bacteria. It is used in foodstuffs both to give a sour taste and as a preservative. It occurs naturally in products such as cheese and yogurt. It regulates acidity; difficult for babies to digest; Used in desserts, salad dressing, baby food and confectionery


Lactic & Fatty Acid Esters of Glycerol 472b * Homogenizer. May be of vegetable or animal origin. Esters of sugar and synthetic oils. It consists of glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Lactylated Fatty Acid Esters of Glycerol 478 * Homogenizer. May be of vegetable or animal origin. It is a combination of lactic acid, glycerol, propanediol and natural fats. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Lecithin 322 * Used as an antioxidant and emulsifier. Derived from soybean, egg yolk, peanut, corn or animal oils. Used in margarine, chocolate, biscuits, mayonnaise and milk powder; vegetal type should be preferred.


Magnesium Lactate 329 Derived from Lactic acid. Lactic acid and lactates are used as preservatives against yeast and mantates. It is also used as an antioxidant to increase balance. All fermented foodstuffs contain large amounts of lactic acid. They are commercially produced by bacterial fermentation of starch and molasses. It is used in products such as cream, cheese, ice cream, instant soup, baking powder. It should not be used in foodstuffs of infants and children as enzymes have not yet developed in the liver that will metabolize this form of lactate.


Magnesium Stearate 470b * Homogenizer. May be of vegetable or animal origin. Salts of natural fatty acids such as stearic acid, oleic acid, palmitic acid and mayrestinic acid are used, in which animal fats can also be used. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


572 *
Mixed Acetic and Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids 472f * Homogenizer. May be of vegetable and animal origin. Esters of sugar and synthetic oils. It consists of glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Mono- and Di-Glycerides of Fatty Acids 471 * Homogenizer. May be of vegetable or animal origin. Synthetic oils derived from glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polyglycerol Esters of Fatty Acids 475 * Homogenizer. May be of vegetable or animal origin. It consists of a combination of polyglycerol and fatty acids. Esters of sugar and synthetic oils. It consists of glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polyglycerol Esters of Interesterified Ricinoleic Acid 476 * Homogenizer. May be of vegetable and animal origin. It consists of a combination of polyglycerol and castor oil. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Potassium Lactate 326 Derived from Lactic acid. Lactic acid and lactates are used as preservatives against yeast and mantates. It is also used as an antioxidant to increase balance. All fermented foodstuffs contain large amounts of lactic acid. They are commercially produced by bacterial fermentation of starch and molasses. It is used in products such as cream, cheese, ice cream, instant soup, baking powder. It should not be used in foodstuffs of infants and children as enzymes have not yet developed in the liver that will metabolize this form of lactate.


Potassium Nitrate 252 is used as a preservative. It is obtained from animal waste or plants. Used in fertilizer production and meat preservation; May cause hyperactivity and other adverse effects, potentially carcinogenic, restricted in many countries (see E249)


Polyoxyethylene (20) Sorbitan Monolaurate 432 * Thickening agent. It is obtained by treating sorbitol and lauric acid from vegetable and animal fatty acids with ethyl oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polyoxyethylene (20) Sorbitan Mono-Oleate 433 * Thickening agent. Sorbitol, one of herbal and animal fatty acids, is obtained by treating palmitic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.

Polyoxyethylene (20) Sorbitan Monopalmitate 434 * Thickening agent. Sorbitol, one of vegetable and animal fatty acids, is obtained by treating palmitic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polyoxyethylene (20) Sorbitan Monostearate 435 * Thickening agent. From vegetable and animal fatty acids, sorbitol is obtained by treating stearic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polyoxyethylene (20) Sorbitan Tristearate 436 * Thickening agent. From vegetable and animal fatty acids, sorbitol is obtained by treating stearic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner.


Polyoxyethylene (8) Stearate 430 * Thickening agent. It is obtained by the treatment of ethylene oxide with stearic acid from vegetable and animal fatty acids. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polyoxyethylene (40) Stearate 431 * Thickening agent, obtained by the treatment of ethylene oxide with stearic acid from vegetable and animal fatty acids. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polysorbate 20 432 * Thickening agent, obtained by the treatment of organic and animal fatty acids sorbitol and lauric acid with ethyl oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polysorbate 60 435 * Thickening agent, derived from the treatment of vegetable and animal fatty acids sorbitol and stearic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polysorbate 65 436 * Thickening agent, derived from the treatment of vegetable and animal fatty acids sorbitol, stearic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Polysorbate 80 433 * Thickening agent, derived from the treatment of vegetable and animal fatty acids sorbitol, palmitic acid with ethylene oxide. Used as a synthetic sweetener, antifoaming agent and dough conditioner. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Propane-1,2 Diol 478 * Homogenizer. May be of vegetable or animal origin. It is a combination of lactic acid, glycerol, propanediol and natural fats. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Propylene Glycol Mono- and Di-Esters 477 * Homogenizer. May be of vegetable or animal origin. It is a combination of propanediol and fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sodium 5′-Ribonucleotides 635 * Used as flavoring. May cause itchy reactions, itching may differ benign or malignant, the reaction is of a dose-related and increasing type, some individuals may be more sensitive to it; Used in chips, instant noodles and some cakes. Babies and young children should be protected. It is risky as all kinds of meat can be used in its production. Banned in some countries.


Sodium Lactate 325 Derived from lactic acid. Lactic acid and lactates are used as preservatives against yeast and mantates. It is also used as an antioxidant to increase balance. All fermented foodstuffs contain large amounts of lactic acid. They are commercially produced by bacterial fermentation of starch and molasses. It is used in products such as cream, cheese, ice cream, instant soup, baking powder. It should not be used in foodstuffs of infants and children as enzymes have not yet developed in the liver that will metabolize this form of lactate.


Sodium Oleyl 481 * Homogenizer. May be of vegetable or animal origin. It is a combination of sodium, stearic acid and lactic acid. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sodium, Potassium and Calcium Salts of Fatty Acids 470a * Homogenizer. May be of vegetable or animal origin. Salts of natural fatty acids such as stearic acid, oleic acid, palmitic acid and mayrestinic acid are used, in which animal fats can also be used. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.

Sorbitan Monolaurate 493 * Homogenizer. May be of vegetable or animal origin. It is produced from sorbitol and lauric acid. . It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sorbitan Mono-Oleate 494 * Homogenizer. May be of vegetable or animal origin. It is produced from sorbitol and oleic acid. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sorbitan Monopalmitate 495 * Homogenizer. May be of vegetable or animal origin. Produced from sorbitol and palmitic acid. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sorbitan Monostearate 491 * Homogenizer. May be of vegetable or animal origin. It is produced from sorbitol and stearic acid. . It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sorbitan Tristearate 492 * Homogenizer. It may be of vegetable and animal origin. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Stearoyl Lactylate 481 *, 482 * Homogenizer. May be of vegetable or animal origin. It is a combination of sodium, stearic acid and lactic acid. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Stearyl Tartrate 483 * Homogenizer. May be of vegetable or animal origin. It is a combination of tartaric acid and stearic acid. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sucroglycerides 474 * Homogenizer. May be of vegetable or animal origin. Esters of sugar and synthetic oils. It consists of glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Sucrose Esters of Fatty Acids 473 * Homogenizer. May be of vegetable or animal origin. Esters of sugar and synthetic oils. It consists of glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Stearic Acid 570 * Homogenizer, anti-layer. It is used in chewing gum, oil flavors, bakery products. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Tartaric & Fatty Acid Esters of Glycerol 472d * Homogenizer. May be of vegetable or animal origin. Esters of sugar and synthetic oils. It consists of glycerol and natural fatty acids. It is not possible to chemically determine the origin of the compound, but the manufacturer can know.


Thermally Oxidised Soy Bean Oil Interacted With Mono- and Di-Glycerides of Fatty Acids 479b * Homogenizer. May be of vegetable or animal origin It is not possible to determine the origin of the compound chemically, but the manufacturer can know.


Tracetin 1518 is commercially made from acetic acid glycerol. It is used as a solvent for aromas. It also shows anti fungal effect. Used in many products.


Unmarked "black" E numbers indicate contributions that are considered halal.


The "red" E numbers indicate contributions that are hazardous to health.


The ”**” signs indicate certain animal originated additives.
”*” It can be of vegetable or animal origin.


Source: www.animal-ingredients.hypermart.net, www.foodag.com, http://www.vegsoc.org/info/enumbers (The Vegetarian Society of the UK) http://www.food-info.net /uk/index.htm (Wageningen University (the Netherlands))