angel slices

What it is. A bright white pigment used to make sweets, icing, sauces and coatings look opaque and white.

Why it is used. Purely cosmetic. It changes appearance, not taste or safety of the food.

What the evidence says. In 2021 the EU food safety body EFSA concluded it could no longer be considered safe as a food additive, mainly because possible genetic damage from the tiny particles could not be ruled out. That is a precautionary call rather than proof of harm in people.

Banned as a food additive in the EU since 2022. Still permitted in the UK and the US, which reached different conclusions on the same evidence. A clear case of the same additive, different rules.

Assessed against EFSA, UK FSA, US FDA. Full entry for E171

What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.

Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.

What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.

Permitted with maximum levels. EFSA has asked for further data rather than restricted it.

Assessed against EFSA. Full entry for E202

What it is. A strong food acid that gives cola drinks their sharpness.

Why it is used. Used in colas and some processed foods to control acidity.

What the evidence says. EFSA set a group acceptable daily intake for phosphates in 2019 and noted that high consumers, particularly children, can exceed it once all sources are counted. The concern is total phosphate intake across the diet rather than one drink, and it matters most for people with reduced kidney function.

Permitted with maximum levels, under a group limit shared with the other phosphate additives.

Assessed against EFSA. Full entry for E338

What it is. Fat derived emulsifiers, closely related to ordinary dietary fats.

Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.

What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.

Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.

Assessed against EFSA. Full entry for E471

What it is. A natural emulsifier, usually from soya or sunflower.

Why it is used. Keeps chocolate smooth and stops ingredients separating.

What the evidence says. Safe and widely used. Only relevant if the source, such as soya, is an allergen for you.

Permitted freely. Source allergen must be declared.

Assessed against EFSA, JECFA. Full entry for E322

What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.

Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.

What the evidence says. Safe at food levels. No credible health concern for the additive itself.

Permitted freely.

Assessed against EFSA, JECFA. Full entry for E330

What it is. A fibre made by fermenting sugars with a bacterium, which thickens liquids at very low doses.

Why it is used. Thickens sauces and dressings and gives structure to gluten free baking.

What the evidence says. Passes through largely undigested and is treated as safe by regulators, with no numerical intake limit. Very large amounts act as fibre does, which is a digestive effect rather than a safety one.

Permitted freely.

Assessed against EFSA, JECFA. Full entry for E415