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E-number additives

This list has 67 members. See also Food additives, European Union consumer protection law
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  • Amaranth
    Amaranth genus of plants
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    rank #1 ·
    Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths. Some of the better known names include "prostrate pigweed" and "love lies bleeding". Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants.
  • Vitamin C
    Vitamin C nutrient found in citrus fruits and other foods
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    rank #2 · 4
    Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and treat scurvy, a disease caused by vitamin C deficiency.
  • Silver
    Silver Chemical element with atomic number 47
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    rank #3 · 3 1
    Silver is a chemical element; it has symbol Ag (from Latin argentum 'silver', derived from Proto-Indo-European *h₂erǵ 'shiny, white') and atomic number 47. A soft, white, lustrous transition metal, it exhibits the highest electrical conductivity, thermal conductivity, and reflectivity of any metal. Silver is found in the Earth's crust in the pure, free elemental form ("native silver"), as an alloy with gold and other metals, and in minerals such as argentite and chlorargyrite. Most silver is produced as a byproduct of copper, gold, lead, and zinc refining. Silver is a naturally occurring element. It is found in the environment combined with other elements such as sulfide, chloride, and nitrate. Pure silver is “silver” colored, but silver nitrate and silver chloride are powdery white and silver sulfide and silver oxide are dark-gray to black. Silver is often found as a by-product during the retrieval of copper, lead, zinc, and gold ores.
  • Shellac
    Shellac spirit varnish produced from the resin secreted by lac insects on trees in the forests of India and Thailand
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    rank #4 ·
    Shellac is a resin secreted by the female lac bug on trees in the forests of India and Thailand. Chemically, it is mainly composed of aleuritic acid, jalaric acid, shellolic acid, and other natural waxes. It is processed and sold as dry flakes and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and seals out moisture. Phonograph and 78 rpm gramophone records were made of shellac until they were gradually replaced by vinyl.
  • Silicon dioxide
    Silicon dioxide Main constituent of sand and 10% by mass of the earth's crust
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    rank #5 ·
    Silicon dioxide, also known as silica, is an oxide of silicon with the chemical formula commonly found in nature as quartz. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and abundant families of materials, existing as a compound of several minerals and as a synthetic product. Examples include fused quartz, fumed silica, opal, and aerogels. It is used in structural materials, microelectronics, and as components in the food and pharmaceutical industries. All forms are white or colorless, although impure samples can be colored.
  • Gold
    Gold Chemical element with atomic number 79
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    rank #6 ·
    Gold is a chemical element with the chemical symbol Au (from Latin aurum) and atomic number 79. In its pure form, it is a bright, slightly orange-yellow, dense, soft, malleable, and ductile metal. Chemically, gold is a transition metal, a group 11 element, and one of the noble metals. It is one of the least reactive chemical elements, being the second-lowest in the reactivity series. It is solid under standard conditions.
  • Agar
    Agar thickening agent used in microbiology and food
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    rank #7 ·
    Agar (or), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from "ogonori" and "tengusa". As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose.
  • Sodium sulfate
    Sodium sulfate chemical compound
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    rank #8 ·
    Sodium sulfate (also known as sodium sulphate or sulfate of soda) is the inorganic compound with formula Na2SO4 as well as several related hydrates. All forms are white solids that are highly soluble in water. With an annual production of 6 million tonnes, the decahydrate is a major commodity chemical product. It is mainly used as a filler in the manufacture of powdered home laundry detergents and in the Kraft process of paper pulping for making highly alkaline sulfides.
  • Glycerol
    Glycerol chemical compound
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    rank #9 ·
    Glycerol is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is hygroscopic in nature.
  • Annatto
    Annatto orange-red condiment and food coloring derived from the seeds of the achiote tree
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    rank #10 ·
    Annatto (or) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery".
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