E-numbers (non-vegan, non-vegetarian)

Hello,

On this page you can find the list of the E-numbers that are not for Vegans and Vegetarians. (If you find this list useful please share it also with others.)

Thanks and all the best

norbert

The E-number list (ABC) for vegans and vegetarians (v.1.11)

-by Norbert (20160514)

www.vr2b1.org, www.book1.vr2b1.org

To read more about the e-numbers and vegetarianism read my book “Meditation and the Book of Time and Life Management” at www.book1.vr2b1.org and start with chapter 20. (If you are only interested in the E-numbers (and also the other elements without E-numbers that can be derived from animals) start with the 20.7 sub-chapter. You can also get the free pdf version of that book if you subscribe to the book here.)

This list includes also the “elements” without E-numbers, that might be derived from animals (and for some the animals are killed), so it’s important to check them as well. Additionally since sometimes the product labels only highlight the additive groups (E.g.: gelling agent), we should know that some additive groups contain substances that can be only obtained by killing the animals. (E.g.: Gelatin (#) is a gelling agent.)

To download this list in pdf format click:E-number list (ABC) for vegans (v1.11) -by Norbert (vr2b1.org)

or download the ZIP files:Zip (pdf), Zip (epub inside), Zip (Amazon Kindle, mobi format), Zip (all 3 formats), (please note (for epub and mobi files) that certain devices do not display the colors -if that happens please rely on the signs (#,+,&,@).)


Contents -Click to the links:

Start of the page

E-numbers

The name list:

0, A, B , C , D , E , F , G , H , I , J, K, L , M , N , O , P , Q, R , S , T , U, V , W , X , Y , Z

Colour Codes

.

E-numbers

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101(&0), 120(#), 153(+), 161g(+),

209-233(!), 252(+), 270(&),

304(+0), 306-308(+0), 322(+0), 325-7(&), 375(+0),

422(+), 430-436(+0), 441(#), 442(+2), 470(+1), 471(+2), 472a-f(+2), 473-475(+1),

476(+2), 477-479b(+1), 481-483(+2), 491-495(+0), 496(+1),

542(#), 570-573(+), 585(&),

620-625(+0), 626-629(+), 630-635(#), 640(+), 641(+0),

901(@), 904(+), 910(+),911(+), 913(@), 920(+), 921(+), 951(!), 954(!), 966(&),

1000(+), 1105(&),

1411(+2), 1423(+2), 1430(+2), 1441(+2), 1443(+2),

1516-1518(+2), 1520(+2)

 

The name list

0

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5”- IMP (630)(#)

5”-GMP (626)(+)

75470 color index) (120)(#)

A

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Acetic acid esters (472a)(+)

Acetylated distarch glycerol (1423)(+2)

Aluminium salt of stearic acid (573)(+)

Aluminium stearate (573)(+)

Ammonium phosphatides (442)(+2)

Ammonium salt of stearic acid (571)(+)

Ammonium stearate (571)(+)

Anti-caking agent (GROUP) (can be E542)

Any animal parts where the animal is killed or hurt (#)

Artificial preservatives (!)

Artificial sweeteners (!)

Ascorbyl stearate (304ii)(+0)

Aspartame (artificial sweetener)(!)

B

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Beeswax -white and yellow (901)(@)

Black Carbon (153)(+)

Bone phosphate (542)(#)

C

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Calcium 5”-guanylate (629)(+)

Calcium 5”-inosinate (633)(#)

Calcium 5”-ribonucleotides (634)(#)

Calcium diglutamate (623)(+0)

Calcium guanylate (629)(+)

Calcium inosinate (633)(#)

Calcium Lactate (327)(&)

Calcium ribonucleotides (634)(#2)

Calcium salts of fatty acids (470a)(+1)

Calcium stearate (572)(+0)

Calcium Stearoyl-2-lactylate (482)(+2)

Canthaxanthin (161g)(+)

Carbon Black (153)(+)

Carbon Vegetable (153)(OK)

Carmines Natural Red 4 (120)(#)

Carminic acid (120)(#)

Casein (NoE)(@)

Caseinate (NoE)(@)

Caviar (NoE)(#)

Cheese (Please read about rennet) (NoE)(+)

Cholic acid (1000)(+)

Citric acid esters (472c)(+2)

Cochineal (120)(#)

 

D

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Diglycerides of fatty acids (471)(+2)

Dipotassium 5”-guanylate (628)(+)

Dipotassium Guanosine-5”-Monophosphate (628)(+)

Dipotassium guanylate (628)(+)

Dipotassium inosinate (632)(#)

Dipotassium Inosine-5”-Monophosphate (632)(#)

Disodium 5”-guanylate (627)(+)

Disodium 5′-ribonucleotides (635)(#)

Disodium Guanosine-5”-Monophosphate (627)(+)

Disodium guanylate (627)(+)

Disodium inosinate (631)(#)

Distarch glycerine (1430)(+2)

Distarch glycerol (1411)(+)

 

E

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Egg (@)

Emulsifier (GROUP) (can be Gelatine)

 

F

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FAME – Fatty acid methyl esters (911)(+)

Fat -Animal (NoE)(#)

Fat -Vegetable (NoE)(OK)

Fat -Vegetable (NoE)(Can be GMO)(!)

Fatty acid (+)

Fatty acid (GROUP) (+)

Fatty acid esters of ascorbic acid(i) (304i)(+0)

Fatty acid esters of Ascorbyl palmitate(ii) (304ii)(+0)

Fatty acid methyl ester (911)(+)

Ferrous lactate (585)(&)

Fish (#)

Flavor enhancer (GROUP) (can be E630-E635)

 

G

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Gelatine ((441))(#)

Gelling Agent (GROUP) (can be Gelatine)

Glutamates (620-625)(+0)

Glutamic acid (620)(+0)

Glycerol (422)(+)

Glyceryl diacetate (1517)(+2)

Glyceryl diacetin (1517)(+2)

Glyceryl distearate (471)(+)

Glyceryl monoacetate (1516)(+)

Glyceryl monostearate (471)(+2)

Glyceryl triacetate (1518)(+2)

Glyceryl triacetin (1518)(+2)

Glycerylmonoacetin (1516)(+2)

Glycine and its sodium salt (640)(+)

GMO food (Genetically Modified Organism) (!)

Guanosine-5”-Monophosphoric Acid (626)(+)

Guanylic acid (626)(+),

 

H

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Hydroxy propyl distarch glycerine (1441)(+2)

Hydroxy propyl distarch glycerol (1443)(+2)

 

I

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IMP (5”- IMP) (630)(#)

Inosinic acid (630)(#)

 

J

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K

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L

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Lactates (325-327)(&)

Lactic acid esters (472b)(+2)

Lactic Acid (270)(&)

Lactitol (966)(&)

Lactose (NoE)(@)

Lactoflavin (101)(&0)

Lactylated fatty acid esters of glycerol and propane-1 (478)(+1)

Lanolin (913)(@)

L-cysteine hydrochloride monohydrate (921)(+)

L-cysteine hydrochloride (920)(+)

L-cysteine (910)(+)

Lecithins (322)(+0)

L-leucin (641)(+0)

Lysozyme (1105)(&)

 

M

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Magnesium diglutamate (625)(+0)

Magnesium Stearate (470b)(+0)

Magnesium stearate? (rather Calcium Stearate) (572)(+0)

Methyl esters of fatty acids (911)(+)

Milk (@)

Milk products (please watch out for the additives e.g.: gelatine, E120 red colour…) (+)

Mixed acetic and tartaric acid esters (472f)(+2)

Mono- and diacetyl tartaric acid esters (472e)(+2)

Mono- and Diglycerides of fatty acids (471)(+2)

Monoammonium glutamate (624)(+0)

Monopotassium glutamate (622)(+0)

Monosodium glutamate (621)(+0)

MSG (621)(+0)

 

N

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Natural Coloring (GROUP) (can be E120 -the red color)

Natural Orange Colour (161g)(+)

Nicotinic acid (375)(+0)

 

O

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Omega-3-fatty acids (NoE)(+)

Omega-3-fatty acids alpha-linolenic acid (ALA)” (OK)

Omega-3-fatty acids -EPA and DHA (NoE)(#)

Orange Colour (161g)(+)

 

P

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Polyglycerol esters of fatty acids (475)(+1)

Polyglycerol Polyricinoleate (476)(+2)

Polyoxyethylene(20) sorbitan monolaurate (polysorbate 20 (432)(+0)

Polyoxyethylene(20) sorbitan monooleate (polysorbate 80 (433)(+0)

Polyoxyethylene(20) sorbitan monopalmitate (polysorbate 40 (434)(+0)

Polyoxyethylene(20) sorbitan monostearate (polysorbate 60 (435)(+0)

Polyoxyethylene(20) sorbitan tristearate (polysorbate 65 (436)(+0)

Polyoxyethylene(40) stearate (431)(+0)

Polyoxyethylene(8) stearate (430)(+0)

Potassium 5”-Guanylate (628)(+)

Potassium 5”-Inosinate (632)(#2)

Potassium Guanylate (628)(+)

Potassium Inosinate (632)(#)

Potassium Lactate (326)(&)

Potassium Nitrate (252)(+)

Potassium salts of fatty acids (470a)(+1)

Propandiol 1-2 (1520)(+2)

Propane-1-2-diol esters of fatty acids (477)(+1)

Propylene glycol esters of fatty acids (477)(+1)

Propylene glycol (1520)(+2)

Pudding (please watch out for the additives e.g.: gelatine, E120 red colour…) (+)

Q

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R

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Red (not every red is E120) (120)(#)

Rennet (Base for most cheeses) (NoE)(+)

Riboflavin(lactoflavin) (101)(&0)

S

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Saccharin (artificial sweetener) (!)

Saltpetre (252)(+)

Scorbyl palmitate (304)(+0)

Sheep wool grease (913)(@)

Shellac (904)(+)

Sodium 5”-Guanylate (627)(+)

Sodium guanylate (627)(+)

Sodium Lactate (325)(&)

Sodium salts of fatty acids (470a)(+)

Sodium Stearoyl-2-lactylate (481)(+2)

Sorbitan Monolaurate (493)(+0)

Sorbitan Monooleate (494)(+0)

Sorbitan Monopalmitate (495)(+0)

Sorbitan monostearate (491)(+0)

Sorbitan trioleate (496)(+)

Sorbitan Tristearate (492)(+0)

Stearic Acid Fatty Acid (570)(+0)

Stearyl tartrate (483)(+2)

Sucroglyceride (474)(+1)

Sucrose esters of fatty acids (473)(+1)

 

T

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Tartaric acid esters (472d)(+2)

Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids (497b)(+1)

Tocopherols (306-308)(+0)

 

U

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V

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Vegetable Carbons (Black Carbon is +) (153)(OK)

Vitamin B3 (Nicotin acid) (375)(+0)

Vitamin C (scorbyl palmitate) (304)(+0)

Vitamin C (usually OK)

Vitamin E (306)(+0)

W

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Whey -Acid whey or sour whey (NoE)(@)

Whey -Sweet whey (NoE)(+)

 

X

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Xanthophylls (161g)(+)

Y

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Yellow food colour (101)(&0)

Yoghurt (please watch out for the additives e.g.: gelatine, E120 red colour…) (+)

Z

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The colour codes

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# -Always from killed animals.

#2 -Always from killed animals, according to certain websites, but there are others which state that the substance does not originates from animal.

+ -Can be from animal origin and if it is from an animal, than the animal is killed. (call the producer)

+0 -Can be from animal origin (low chance), and if it is from an animal, than the animal is killed

+1 -Fatty acid based and can be from animal origin, and if it is from an animal, than the animal is killed

+2 -Glycerol based and can be from animal origin, and if it is from an animal, than the animal is killed

(GROUP) -I also marked with “GROUP” the certain additive groups that can include additives where there is a chance of killing the animal.

@ -Always from animal, but the animal is not killed -although consider how the animals a kept… (e.g.: milk)

& -Can be from animal, but the animal is not killed.

&0 -Can be from animal, but the animal is not killed. (Low chance)

! -Is not from animals, but special caution is to be taken, because of the health effect.