E-Numbers & Halal Status
An E-number is only a function code — it says what an additive does, not what it is made from. The same code can be plant-, microbial-, synthetic-, or animal-derived, which is why so many entries below read 'depends on source.'
Status is about source, not the number.
This is general reference, written by HCC in plain language — not a certification ruling for any specific product. For a definitive answer, the actual supplier source has to be documented and reviewed, which is exactly what an HCC audit does before a certificate is issued.
- Halal
Generally acceptable — typically mineral, plant, microbial, or synthetic in origin.
- Depends on source
Can be made from plant or animal feedstock; the supplier's source is decisive.
- Mushbooh
Doubtful or debated — usually because of an animal or insect origin that needs confirming.
- Haram
Not acceptable as listed. None of the common additives below fall here outright.
A yellow colour extracted from the turmeric root. Plant-derived and generally accepted.
A yellow-orange colour and vitamin. Usually produced by fermentation; the growth medium and any carrier should be reviewed.
A synthetic yellow azo dye made from petrochemical feedstock, with no animal input.
A synthetic yellow colour. Manufactured chemically with no animal-derived components.
A synthetic orange-yellow azo dye produced from chemical feedstock.
A red colour extracted from the dried cochineal insect. Acceptability of insect-derived colour varies between scholars and certifiers, so the source and ruling must be confirmed.
A synthetic red azo dye made chemically, with no animal input.
A synthetic red azo colour produced from chemical feedstock.
A synthetic cherry-pink colour made chemically.
A synthetic red azo dye with no animal-derived components.
A synthetic blue colour produced from chemical feedstock.
A synthetic blue colour made chemically, with no animal input.
A green colour extracted from plants. Generally accepted; any solvent used in extraction may be reviewed.
A stabilised green colour based on plant chlorophyll combined with copper.
A brown colour from heated carbohydrates. Plain caramel uses no ammonia or sulphite; sources should still be confirmed.
A caramel colour common in colas. Confirm that no alcohol-based carrier is used and review processing inputs.
A black colour from charred plant material. Generally plant-based, but the carbon source should be confirmed as non-animal.
An orange colour and pro-vitamin A. Plant or synthetic forms are straightforward; any gelatin-based encapsulation in the formulation must be reviewed.
An orange-red colour from the seeds of the achiote tree. Plant-derived.
A red-orange colour extracted from paprika peppers. Plant-derived.
A yellow carotenoid colour usually obtained from marigold flowers.
A red-purple colour extracted from beetroot. Plant-derived.
Red, purple, and blue colours extracted from fruits and vegetables such as grape skins.
A mineral white colour and acidity regulator. Mineral origin.
A mineral white colour. No animal input; note that some jurisdictions now restrict its use in food.
Mineral red, yellow, and black colours. No animal-derived components.
A preservative against mould and yeast, produced synthetically.
The potassium salt of sorbic acid, made chemically.
A common preservative in soft drinks and sauces, produced synthetically.
A sulphite preservative made chemically; no animal input.
A curing salt used in meat preservation. The additive is mineral; the meat it is applied to is the actual Halal concern.
A curing salt of mineral origin used in some cured products.
The acid in vinegar. Vinegar itself is widely regarded as Halal, but if produced via an alcohol route the process should be reviewed.
Now almost always produced by carbohydrate fermentation. Confirm the substrate and that no problematic processing aid is used.
A preservative against mould in bread, generally produced synthetically.
Usually produced by fermentation of glucose; widely accepted.
An antioxidant usually from vegetable oils, but any carrier or animal-derived diluent should be checked.
An emulsifier most often from soy or sunflower (Halal), but egg-derived lecithin exists. Confirm the source.
A salt of lactic acid; status follows that of the lactic acid used (see E270).
Produced by fermentation of carbohydrate feedstock; one of the most common food acids and widely accepted.
A salt of citric acid, made from the fermentation-derived acid.
Often a by-product of winemaking. The source must be confirmed, as wine-derived material is a concern.
A mineral acid used in colas and as an acidulant. No animal input.
Phosphate salts that can be of mineral origin or derived from bone. Confirm the source.
A B-vitamin produced synthetically.
A thickener extracted from brown seaweed.
A gelling agent from seaweed; a common plant-based alternative to gelatin.
A thickener and gelling agent extracted from red seaweed.
A thickener from the seeds of the carob tree. Plant-derived.
A thickener from guar beans. Plant-derived.
A stabiliser and glazing agent from the acacia tree. Plant-derived.
A thickener made by fermentation. Generally accepted; confirm the fermentation substrate.
A thickener made by microbial fermentation; commonly accepted.
A sugar alcohol produced from glucose. No animal input.
Glycerine can be plant-, synthetic-, or animal-fat-derived. The source is decisive and must be confirmed.
A gelling agent from fruit (often citrus or apple); a common plant-based alternative to gelatin.
Gelatin is made from animal skin and bone. It is Halal only when from a Halal-slaughtered, documented source (or from fish); porcine gelatin is not acceptable.
An emulsifier used mainly in chocolate, produced from glycerol and food acids of plant origin.
Phosphate salts that may be mineral or bone-derived. Confirm the source.
A bulking agent from plant fibre.
A plant-based cellulose derivative, widely used for vegetarian capsule shells.
A cellulose-based thickener of plant origin.
A very common emulsifier. The fatty acids can be plant- or animal-derived, so the source must be confirmed for each supplier.
An ester of E471; status follows the source of the underlying glycerides (plant vs animal).
A dough-strengthening emulsifier based on mono-/diglycerides; confirm whether the fat source is plant or animal.
Emulsifiers from sugar and fatty acids; the fatty-acid source must be confirmed.
An emulsifier used in chocolate, made from castor oil and glycerol of plant origin.
A dough emulsifier from stearic acid and lactic acid. The stearic acid may be plant- or animal-derived; confirm the source.
An emulsifier from sorbitol and stearic acid; the stearic acid source must be confirmed.
Baking soda and related salts of mineral origin.
A raising agent of mineral/synthetic origin.
A mineral acid used as a processing aid.
A mineral firming agent used in cheese and canned vegetables.
A mineral firming and bulking agent.
A mineral processing aid used to adjust pH.
A mineral anti-caking agent used in salt.
Derived from animal bone, so it is questionable unless the bone source is confirmed as Halal.
A mineral anti-caking agent.
A mineral anti-caking and release agent.
A fatty acid that may be plant- or animal-derived; the source must be confirmed.
An acidifier made from glucose; commonly used in tofu and cured meats of confirmed source.
A flavour enhancer usually made by fermentation; confirm the substrate and any processing aid.
Almost always produced by fermentation of carbohydrate. Generally accepted, but the fermentation medium should be reviewed.
A flavour enhancer that can be produced from yeast or from animal/fish material; the source must be confirmed.
A flavour enhancer that is sometimes derived from meat or fish, so the source must be confirmed.
A blend of E627 and E631; status follows the source of those components.
An amino acid that may be synthetic or animal-derived; confirm the source.
A glazing agent from bee honeycomb; generally accepted.
A glazing agent from the carnauba palm. Plant-derived.
A glaze from a resin secreted by the lac insect. Insect-derived, so acceptability is debated; the source and processing should be confirmed.
A dough conditioner that can be from microbial fermentation, feathers, or (unacceptably) human hair. The source is decisive and must be confirmed.
An inert packaging gas; no animal input.
A packaging gas; no animal input.
A synthetic high-intensity sweetener.
A synthetic sweetener built from two amino acids; generally accepted, though the amino-acid source can be reviewed.
A synthetic high-intensity sweetener with no animal input.
A synthetic sweetener made from sugar; no animal input.
A sweetener extracted from the stevia plant.
A sugar alcohol from starch; no animal input.
A sugar alcohol from plant material; no animal input.
A starch-digesting enzyme that may be microbial, plant, or animal in origin; the source must be confirmed.
An enzyme usually obtained from egg white; the source and any carrier should be confirmed.
A modified starch of plant origin.
A modified plant starch; no animal input.
A modified plant starch used as a thickener.
A modified plant starch used as a stabiliser and thickener.
A modified plant starch widely used in sauces and dairy desserts.
A modified plant starch used to emulsify flavours and beverages.
A carrier and foam stabiliser made from citric acid and ethanol esterification; no animal input.
Used as a carrier and solvent for flavours and colours. Acceptability turns on the source, function, and residual level; intoxicating beverage alcohol (khamr) is not acceptable.
A carrier made from glycerol and acetic acid; status follows the source of the glycerol (see E422).
A synthetic carrier and humectant; no animal input.
Looking for a deeper read on a recurring theme? Ethanol & alcohol in Halal and the Halal encyclopedia cover the concepts these statuses rest on.
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