Olive Oil Cooking Spray

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 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