SIGHI Seed Data — Additives (E-Numbers)
Source: SIGHI Food Compatibility List, 2024-08-29 edition.
Format: score | mechanisms | name | notes
This is the most important reference for ingredient label scanning. When the app parses an ingredient list from Open Food Facts, these E-numbers determine whether the product gets flagged.
Colors
3 | L | E102 tartrazine |
3 | L | E104 quinoline yellow |
3 | L | E110 sunset yellow FCF |
2 | L | E120 carmine, cochineal |
2 | L | E122 azorubine, carmoisine |
2 | L | E123 amaranth (the dye, not the grain) |
2 | L | E124 ponceau 4R, cochineal red A |
3 | L | E127 erythrosine |
2 | L | E128 Red 2G |
2 | L | E129 Allura Red | Banned in several countries
2 | L | E131 Patent blue V |
2 | L | E132 indigo carmine |
0 | | E140 chlorophyll |
0 | | E141 copper complexes of chlorophylls |
0 | | E150 plain caramel |
0 | | E150a caustic caramel |
0 | | E150b sulphite-caramel |
0 | | E150c ammonia caramel |
0 | | E150d sulphite ammonia caramel |
3 | L | E151 Brilliant Black BN |
2 | L | E154 Brown FK |
2 | L | E155 Brown HT |
0 | L | E160a beta-carotene |
2 | L | E160b annatto, bixin, norbixin |
0 | | E160c capsanthin |
0 | | E162 betanin, Beetroot Red |
0 | | E163 anthocyanins |
0 | L | E170 calcium carbonate | Mast cell activating in high calcium doses
0 | | E172 iron oxides |
0 | | E175 gold |
2 | L | E180 Lithol Rubine BK | Only in cheese rind
Preservatives
2 | L | E200 sorbic acid |
2 | L | E202 potassium sorbate |
2 | L | E203 calcium sorbate |
2 | L | E210 benzoic acid |
2 | L | E211 sodium benzoate |
2 | L | E212 potassium benzoate |
2 | L | E213 calcium benzoate |
2 | L | E214-E215 ethylparaben |
2 | L | E218-E219 methylparaben |
2 | L | E220 sulfur dioxide |
2 | L | E221 sodium sulfite |
2 | L | E222 sodium bisulphite |
2 | L | E223 sodium metabisulfite |
2 | L | E224 potassium metabisulfite |
2 | L | E225 potassium sulfite |
2 | L | E226 calcium sulfite |
2 | L | E227 calcium bisulfite |
2 | L | E228 potassium hydrogen sulfite |
2 | L | E231 orthophenyl phenol |
2 | | E232 sodium orthophenyl phenol |
2 | L | E239 hexamethylenetetramine |
0 | | E250 sodium nitrite |
Antioxidants
0 | B | E300 ascorbic acid, vitamin C | Lowers histamine but weak DAO inhibitor
0 | | E301 sodium ascorbate |
0 | | E302 calcium ascorbate |
0 | | E304 ascorbyl palmitate |
0 | | E306 tocopherol, vitamin E |
0 | | E307 alpha-tocopherol |
0 | | E308 gamma-tocopherol |
0 | | E309 delta-tocopherol |
2 | L | E310 propyl gallate |
2 | L | E311 octyl gallate |
2 | L | E312 dodecyl gallate |
0 | | E315 erythorbic acid |
0 | | E316 sodium erythorbate |
2 | L | E320 butylated hydroxyanisole (BHA) |
2 | L | E321 butylated hydroxytoluene (BHT) |
Acids, Bases, Salts
0 | | E260 acetic acid |
0 | | E261 potassium acetate |
0 | | E262 sodium acetate |
0 | | E263 calcium acetate |
0 | | E270 lactic acid | Pure lactic acid OK; microbial fermentation may cause problems
1 | | E296 malic acid |
1 | | E330 citric acid | Made from mold, not lemons
1 | | E331 sodium citrate | Often well tolerated
1 | | E332 potassium citrate | Often well tolerated
1 | | E333 calcium citrate | Often well tolerated
0 | | E334 tartaric acid |
0 | | E335 sodium tartrate |
0 | | E336 cream of tartar |
0 | | E500i sodium carbonate |
0 | | E500ii sodium bicarbonate, baking soda |
0 | | E501 potassium carbonate |
0 | | E503 ammonium carbonate, baker's ammonia |
0 | | E504 magnesium carbonate |
0 | | E507 hydrochloric acid |
Emulsifiers, Stabilizers, Thickeners, Gelling Agents
0 | | E322 lecithin | Mostly soya lecithin
1 | | E400 alginic acid, alginate | Often well tolerated (changed from 2 in older versions)
1 | | E401 sodium alginate | Often well tolerated
1 | | E402 potassium alginate | Often well tolerated
1 | | E403 ammonium alginate | Often well tolerated
1 | | E404 calcium alginate | Often well tolerated
1 | | E405 propylene glycolic alginate | Often well tolerated
1 | | E406 agar-agar |
2 | L | E407 carrageenan |
2 | L | E410 locust bean gum, carob gum | From carob tree seeds
1 | L | E412 guar gum |
2 | L | E413 tragacanth |
1 | L | E414 gum arabic |
0 | | E415 xanthan gum |
1 | L | E416 gum karaya |
0 | | E440 pectin |
1 | | E441 gelatin | Controversial
0 | | E460 cellulose |
0 | | E461 methyl cellulose | Laxative in large quantities
Flavour Enhancers
2 | L | E620 glutamic acid |
2 | L | E621 monosodium glutamate (MSG) |
2 | L | E622 potassium glutamate |
2 | L | E623 calcium diglutamate |
2 | L | E624 monoammonium glutamate |
2 | L | E625 magnesium diglutamate |
0 | | E626 guanosine monophosphate |
Miscellaneous
0 | | E290 carbon dioxide | Short-term symptoms only in large quantities
0 | | E325 sodium lactate |
0 | | E326 potassium lactate |
0 | | E327 calcium lactate |
0 | | E422 glycerol |
0 | | E579 iron(II) gluconate |
0 | | E650 zinc acetate |
0 | | E901 beeswax |
0 | | E955 sucralose |
0 | | E960 steviol glycosides |
1 | | flavourings, general | Can be anything; mostly not well tolerated
1 | L | carbonated drinks, carbonic acid | Only short-time effects
1 | L | fizzy drinks | Only short-time effects
1 | L | E101a riboflavin-5-phosphate |
Key Patterns for Ingredient Scanning
When the app scans an ingredient label, these are the high-signal flags:
Auto-flag incompatible (score 2-3): sulfites (E220-228), benzoates (E210-213), sorbates (E200-203), glutamates (E620-625), carrageenan (E407), locust bean gum (E410), most azo dyes (E102, E104, E110, E122-129, E151, E154, E155)
Warn but don’t block (score 1): citric acid (E330), guar gum (E412), gum arabic (E414), alginates (E400-405), gelatin (E441), carbonation
Generally safe (score 0): cellulose (E460), pectin (E440), xanthan gum (E415), baking soda (E500), vitamin C (E300), vitamin E (E306-309), caramel color (E150)