An E-number is a technical identity, not a halal certificate. Suitability can depend on the source material, processing aids, alcohol use, cross-contact and the standard followed by a certifier. The same code may therefore need a product-level answer.
E120 · E322 · E422 · E441 · E471
11 linked additive entriesAn E-number is a technical identity, not a halal certificate. Suitability can depend on the source material, processing aids, alcohol use, cross-contact and the standard followed by a certifier. The same code may therefore need a product-level answer.
Source-dependent examples include glycerol E422, mono- and diglycerides E471, related fatty-acid esters, disodium inosinate E631 and L-cysteine E920. Gelatin E441 is especially source-sensitive. NutraSafe marks uncertainty rather than turning a missing source declaration into a religious ruling.
Food law asks whether the additive meets its specification and is authorised for a use. Halal assurance also considers origin and process. A chemically equivalent plant- and animal-derived input can share an E-number while carrying different certification implications.
A customer-service reply may cover the current recipe but not every factory, market or supplier change. Prefer a current product certificate from a recognised body where assurance is important, and note the exact pack and country because multinational recipes can differ.
A single list that labels every code halal or haram loses the crucial “depends on source” category. This guide identifies where uncertainty exists; it does not issue religious determinations or replace the consumer’s chosen certification authority.
11 entries, linked to the full evidence page
What it is: Red dye from dried female cochineal insects. It is purified into carminic acid or carmine salts.
What it does: Gives a deep red to pink. It holds its colour through heat and light, which most plant reds do not.
Where you may see it: Strawberry and cherry yoghurts, red sweets, flavoured milks, some wines, lumpfish roe and ice cream. Labels say carmine or carminic acid.
Read evidence and sourcesWhat it is: A fatty substance pressed from soya beans, sunflower seeds or rapeseed. Egg yolk has it too.
What it does: Keeps fat and water mixed. Chocolate pours smoothly, dressings stay blended, bread stays soft.
Where you may see it: Chocolate, margarine and spreads, mayonnaise, dressings, bread, cakes, infant formula and ready meals.
Read evidence and sourcesWhat it is: A thick, sweet-tasting liquid found naturally in fats and oils. The food kind is usually made from plant oils.
What it does: Holds on to water, so food stays moist for longer. It also lowers the freezing point, which keeps slush drinks slushy.
Where you may see it: Slush ice drinks, marshmallows, chewing gum, cakes, dried fruit and energy bars. Labelled glycerol, glycerine or E422.
Read evidence and sourcesWhat it is: A protein boiled out of animal bones, skin and hides. Usually from pigs or cattle.
What it does: Dissolved in hot water then cooled, it sets into a gel. That gel melts again when warmed. Less of it thickens foams.
Where you may see it: Jelly sweets and desserts, panna cotta, cheesecakes, mousse, some yoghurts and capsules. Also clears wine and beer, usually not listed.
Read evidence and sourcesWhat it is: An emulsifier made by joining glycerol to fatty acids. Those can come from plant oils or animal fat.
What it does: Holds oil and water together. Bread stays soft for longer, ice cream keeps its texture and spreads do not split.
Where you may see it: Sliced bread, cakes, margarine, ice cream, chocolate and peanut butter. Labelled E471 or mono- and diglycerides of fatty acids.
Read evidence and sourcesWhat it is: An emulsifier made from food fats, tartaric acid and acetic acid. Packs list it as DATEM.
What it does: It strengthens bread dough, so loaves rise higher and stay soft for longer. It keeps oil and water mixed.
Where you may see it: Wrapped sliced bread, rolls and burger buns, crumpets, muffins, cake mixes and pastries. Labels say DATEM or E472e.
Read evidence and sourcesWhat it is: A white powder made by heat-treating cattle or pig bones to extract calcium phosphate.
What it does: Absorbs moisture so powdered ingredients do not clump, and adds calcium to the product.
Where you may see it: Powdered dairy, icing sugar, seasoning powders, bone-meal pills and some processed meat. The label says bone phosphate or E542.
Read evidence and sourcesWhat it is: A flavour enhancer. It is made from a savoury compound found in meat and fish.
What it does: It boosts the savoury, meaty taste of food. It works with added glutamate, so a little seasoning goes further.
Where you may see it: Crisps and savoury snacks, instant noodles, cup soups, stock cubes and ready meals. Nearly always next to E627 and MSG.
Read evidence and sourcesWhat it is: A natural wax made by honeybees. It coats sweets, fruit and supplement tablets with a glossy finish.
What it does: It forms a thin, water-repellent film. That stops food sticking together, seals in moisture and adds shine.
Where you may see it: Chocolate sweets, sugar-coated dragees, chewing gum and some supplement tablets. Also a wax coating on citrus fruit and apples.
Read evidence and sourcesWhat it is: A resin made by the lac insect. It is scraped from tree branches in South and Southeast Asia, then refined.
What it does: It dries into a hard, glossy film that locks in moisture. That gives sweets their shine and slows fruit drying out.
Where you may see it: Hard-coated sweets and dragees, chocolate-covered nuts and raisins, waxed citrus fruit and apples. Labelled E904 or shellac.
Read evidence and sourcesWhat it is: A protein building block. It is made from animal parts such as feathers and hog bristles, or from plant starch.
What it does: It relaxes the gluten so dough stretches with less work. That cuts mixing time on high-speed industrial bakery lines.
Where you may see it: Mass-produced sliced bread, rolls, pizza bases and crackers. On a UK label it reads flour treatment agent (E920) or L-cysteine.
Read evidence and sourcesThe table summarises fields from NutraSafe’s reviewed additive records. “Check” is deliberate: a code can identify the substance without revealing every feedstock, processing aid or certification decision.
| Code | Additive | Source note | Dietary source check |
|---|---|---|---|
| E120 | Cochineal | animal | Vegan: not suitable; Halal: check source/certification |
| E322 | Lecithin | plant | Vegan: check source; Halal: check source/certification |
| E422 | Glycerol | plant or animal | Vegan: check source; Halal: check source/certification |
| E441 | Gelatin | animal | Vegan: not suitable; Halal: check source/certification |
| E471 | Mono- and diglycerides | synthetic | Vegan: check source; Halal: check source/certification |
| E472e | DATEM | synthetic | Vegan: check source; Halal: check source/certification |
| E542 | Bone phosphate | animal (defatted, steamed animal bone) | Vegan: not suitable; Halal: check source/certification |
| E631 | Disodium inosinate | animal | Vegan: check source; Halal: check source/certification |
| E901 | Beeswax | animal | Vegan: not suitable; Halal: check source/certification |
| E904 | Shellac | animal | Vegan: not suitable; Halal: check source/certification |
| E920 | L-Cysteine | varies | Vegan: check source; Halal: check source/certification |
Jurisdiction note: Great Britain’s electronic register is the official public list for GB authorisations from 1 April 2025. Northern Ireland and EU positions can differ. Presence in NutraSafe’s reference library is not a claim of unrestricted current authorisation in every jurisdiction or food.
It can be source-dependent. The E-number does not disclose whether its fatty acids came from plant or animal material, so certification or manufacturer verification may be needed.
No. Food-law authorisation and halal certification answer different questions.
No. NutraSafe can explain the additive and source uncertainty, but certification must come from an appropriate certifying body.
The family explanation uses current official UK regulatory and labelling material, relevant FSA or EFSA topic evidence, and specialist dietary guidance where stated. Additive-specific claims remain on the linked detail entries.
Scan a barcode to compare the ingredient data we hold with the current label. Recipes change, so the pack always wins.
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