Food additive reference
Stabilisers (E-numbers)
Stabilisers help maintain a uniform texture and reduce separation. They overlap with gums, thickeners and gelling agents.
27 additives in this category, grouped by regulatory level. Informational only — not medical or dietary advice; see the methodology.
- E1103InvertaseNo flags
- E1201PolyvinylpyrrolidoneNo flags
- E1202PolyvinylpolypyrrolidoneNo flags
- E343IMonomagnesium phosphateRestricted use
- E343IIDimagnesium phosphateRestricted use
- E383calcium glycerophosphateNo flags
- E409ArabinogalactanNo flags
- E414Acacia gumNo flags
- E419Gum ghattiNo flags
- E426Soybean hemicelluloseNo flags
- E429peptoneNo flags
- E443Brominated vegetable oilBanned or severely restricted
- E444Sucrose acetate isobutyrateNo flags
- E450DiphosphatesRestricted use
- E451TriphosphatesRestricted use
- E452PolyphosphatesRestricted use
- E457Alpha-CyclodextrineNo flags
- E458Gamma-CyclodextrineNo flags
- E459Beta-cyclodextrineRestricted use
- E468Cross-linked sodium carboxymethylcelluloseNo flags
- E469Enzymatically hydrolysed carboxymethylcelluloseNo flags
- E484Stearyl citrateNo flags
- E500ISodium carbonateNo flags
- E500IISodium hydrogen carbonateNo flags
- E500IIISodium sesquicarbonateNo flags
- E501IPotassium carbonateNo flags
- E501IIPotassium hydrogen carbonateNo flags
Questions about Stabilisers
- What are Stabilisers?
- Stabilisers are a regulatory class of food additives. Their technological function is: keep a food's physical state uniform. In the EU, permitted uses are governed by Regulation (EC) No 1333/2008.
- Which E-numbers belong to Stabilisers?
- Forkin tracks 27 additives in this category, including Invertase (E1103), Polyvinylpyrrolidone (E1201), Polyvinylpolypyrrolidone (E1202), Monomagnesium phosphate (E343I). This page lists their regulatory levels.
- Are Stabilisers vegan?
- It depends on the individual additive and its source. The Forkin app shows product-specific vegan and vegetarian signals where available, based on ingredient and label data, rather than guessing from the category.
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