E400–E499: thickeners, stabilisers & emulsifiers

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E400–E499 are thickeners, stabilisers, gelling agents and emulsifiers — additives that give food its texture and stop ingredients such as oil and water from separating. Examples include E406 (agar), E407 (carrageenan) and E471 (mono- and diglycerides of fatty acids).

This range is all about texture. Thickeners and gelling agents add body or set a food; stabilisers keep a mixture uniform; emulsifiers let oil and water stay blended. Common examples are E406 (agar), E407 (carrageenan), E412 (guar gum), E415 (xanthan gum) and E471 (mono- and diglycerides).

Many come from natural sources such as seaweed, seeds or fermentation. Their authorised uses are listed in the EU food additives database, with safety evaluations by EFSA. ProductGuru summarises this for reference only.

FAQ

What is E471?

E471 is mono- and diglycerides of fatty acids, one of the most common emulsifiers, used to keep ingredients like oil and water blended and to improve texture.

Are E400 additives natural?

Many are derived from natural sources — for example E406 (agar) and E407 (carrageenan) come from seaweed, and E415 (xanthan gum) is made by fermentation.

ProductGuru is an independent information service and provides no legal or safety guarantees; for official product data consult GS1 and the manufacturer. Free to cite with attribution.