Do you know what you're eating?
Preservatives found in your food but NEVER found in Elixir MRE.
ELIXIR MRE was the first company to utilize the superior packaging of Mylar Foil. Mylar was developed by NASA to protect astronauts from exposure in space. This means your Elixir greens will stay fresh without preservatives.E200 Sorbic acid
Occurs naturally in fruit, used as a preservative. It inhibits fungal growth but allows for bacterial activity, hence is useful for cheese. Obtained from the berries of mountain ash. Sorbic acid is used in conjunction with sulphur dioxide in wine making, without SO2 bacteria cause reduction of sorbic acid to sorbyl alcohol which converts to a foul smelling ether. Also used as a preservative in cosmeticsand pharmaceuticals. Sorbic acid had a conjugated system of double bonds which makes it susceptible to nucleophilic attack, sometimes giving mutagenic productions. Food labelled as containing E200 may actually contain sodium, potassium, or calcium sorbate instead (E201, E202, and E203 respectively).
Typical products include wine, cheese, other fermented products, desert sauces and fillings, soups, sweets.Other names: 2, 4-Hexadienoic acid
Molecular formula: C6 H8 O2
CAS No: 110-44-1
Physical appearance: white crystals or powder
Melting point: 134 C
Boiling point: 228 C
Other information: May act as irritant
E201 Sodium Sorbate
Sodium sorbate is the sodium salt of sorbic acid. Plays a similar role in food preservation as sorbic acid, E200.
Typical products include wine, cheese, other fermented products, desert sauces and fillings, soups, sweets.
E202 Potassium sorbate
Potassium sorbate is the sodium salt of sorbic acid. Plays a similar role in food preservation as sorbic acid, E200. More soluble than sorbic acid.
Typical products include cheese, butter, yogurt, preserves, pickles, dried fruit, cakes, and wine.
Other names: 2,4-hexadienoic acid potassium salt
Molecular formula: CH3CH; CHCH; CHCOOK
CAS No: 24634-61-5
Physical appearance: white crystals or powder
Melting point: 270 C
Other information: May act as an irritant
E203 Calcium sorbate
The calcium salt of sorbic acid. An antifungal antibacterial preservative.
Typical products include fermented dairy produce, wine.
E210 Benzoic acid
Occurs naturally in a variety of produce, but is also industrially synthesised. Benzoic acid is also used in the manufacture of plasticisers, resin coatings and caprolactam. It is an antiseptic, antifungal, antipyretic agent, and can be used as an alkalimetric standard.
Typical products include jams, beer, preserved fruit, pickles, fruit juice, desert sauces and syrups.
Other names: benzene carboxylic acid
Molecular formula: C6H5COOH
CAS No: 65-85-0
Physical appearance: white crystals or powder
Melting point: 122 C
Boiling point: 249 C
Other information: Harmful if swallowed, may irritate the eyes and lungs
E211 Sodium benzoate
The sodium salt of benzoic acid, sodium benzoate fulfils an antibacterial and antifungal role.
Typical products include fruit juice and squash, fruit deserts, pickles and preserves, sauces, shellfish, margarine.
Other names: sodium benzoic acid
Molecular formula: C6H5COONa
CAS No: 532-32-1
Physical appearance: white powder
Other information: May cause skin irritation, harmful if swallowed.
D212 Potassium benzoate
The potassium salt of benzoic acid, potassium benzoate fulfils an antibacterial and antifungal role.
Typical products include margarine, pickles, fruit juice.
Molecular formula: C7H602 K (Derived)
Physical appearance: White crystalline solid
E213 Calcium benzoate
The calcium salt of benzoic acid, calcium benzoate fulfils an antibacterial and antifungal role.
Typical products include fruit juice.
E214 Ethyl para-hydroxybenzoate
A derivative of benzoic acid. Has anesthetic properties and may cause numbness to the mouth.
Typical products include beer, fruit preserves and juices, sauces, flavoring syrups, fruit deserts, processed fish.
E215 Sodium ethyl para-hydroxybenzoate
The sodium salt of ethyl para-hydroxybenzoate, used as an antibacterial and antifungal preservative, also has anaesthetic effects.
E216 Propyl para-hydroxybenzoate
Synthesised from benzoic acid (E200). Antimicrobial, may be a numbing effect on the mouth.
Typical products include beer, fruit sauces, pickles and preservatives, fruit deserts, fruit squashes and juices, processed fish.
E217 Sodium propyl para-hydroxybenzoate
The sodium salt of propyl para-hydroxybenzoate, E217 is produced from benzoic acid and is an antimicrobial preservative. May cause irritation to sensitive skin.
E218 Methyl para-hydroxybenzoate
Synthesized from benzoic acid, methyl para-hydroxybenzoate is primarily an antifungal agent. May cause irritation to the skin.
E220 Sulphur dioxide
Occurs naturally in the atmosphere and as a pollutant gas from combustion processes, sulphur dioxide is implicated in formation of acid rain and has a choking odor. It is commercially produced either by combustion of sulphur, hydrogen sulphide or gypsum. Most industrially produced sulphur dioxide is used in the production of sulphuric acid, but it is also used as a bleach, disinfectant and refrigerant. Used as a preservative in wine for its antibacterial properties, and as a bleaching agent in flour. Sulphur dioxide may be used to fumigate fruit and vegetables to extend their shelf life. Sulphur dioxide may not be used for foods containing a significant amount of thiamine, as this destroyed by the gas. Similar functional properties are displayed by the sulphites (E221-E227).
Typical products include wine, flour, beer, dough products, fresh fruit, dried fruit, fruit fillings and deserts, fruit juices and squashes, jams, fruit sauces and cider.
Other names: sulphur superoxide
Molecular formula: S O2
CAS No: 7446-09-5
Physical appearance: Colorless gas
-Melting point: -73 C
Boiling point: -10 C
Other information: Corrosive when wet, toxic in high concentrations. Sulphurous acid, produced when sulphur dioxide in food is dissolved, may cause gastric irritation
E221 Sodium sulphite
The sodium salt of sulphurous acid. Used to sterilise fermentation equipment and food containers, as well as for its antimicrobial properties. Generally meat, cereals and dairy products may not be treated with E221 as it destroys thiamine content. Over exposure to sulphites in food may cause an asthmatic attack, or cause gastric irritation.
Typical products include fresh fruit and vegetables, beer, wine, fruit juices an dsauces, frozen shellfish.
Other names: anhydrous sodium sulfite, sodium sulphite
Molecular formula: Na2SO3
CAS No: 7757-83-7
Physical appearance: white chrystals or powder
Other information: Moisture and air sensitive. Possible muagen. Harmful by inhalation, ingestion and skin contact. Eye, skin and respiratory irritant. Prolonged or repeated exposure may cause allergic reaction.
E222 Sodium hydrogen sulphite
Another sodium salt of sulphurous acid, sulphur dioxide may be released from food containing sulphites. May induce an attack in asthmatics, or cause gastric irritation due to this release of sulphur dioxide. Thiamine is destroyed by sulphites. Sulphites are also used as bleaching agents.
Typical products include beer, wine, cider, fruit squashes and juice, fresh fruit and vegetables, frozen shellfish, jams, pickles.
E223 Sodium metabisulphite
Another sodium salt of sulphurous acid, see E222. Used as an antimicrobial preservative, antioxidant and bleaching agent in food.
Typical products include preserved fruit and vegetables, pickles, fruit juice, frozen vegetables, frozen shellfish, dried fruits, fruit deserts.
Other names: pyrosulphurous acid, disodium salt
Molecular formula: Na2S2O5
CAS No: 7681-57-4
Physical appearance: white crystals with smell of sulphur dioxide
Other information: Overexposure may cause an allergic reaction. May cause hypersensitivity reactions in sensitive individuals, especially asthmatics.
E224 Potassium metabisulphite
A potassium salt of sulphurous acid, see E222. Used as an antimicrobial preservative, particularly in wine.
Typical products include wine, frozen vegetables, fruit juice, fruit preserves, pickles, frozen shellfish.
Other names: potassium pyrosulfite, pyrosulfurous acid dipotassium salt
Molecular formula: K2S2O5
CAS No: 16731-55-8
Physical appearance: white crystalline solid
Other information: Eye, skin and respiratory irritant
E226 Calcium sulphite
A calcium salt of sulphurous acid, see E222. Used not only as a preservative but also as a firming agent and disinfectant.
Typical products include wine, cider, fruit juice, canned fruit and vegetables, fruit pickles and preserves.
E227 Calcium hydrogen sulphite (also a firming agent)
Another calcium salt of sulphurous acid, see E222. Used not only as a food preservative, but also as a firming agent and disinfectant in food preparation.
Typical products include beer, canned fruit and vegetables, jams, pickles, fruit juice, fruit jelly.
E228 Potassium hydrogen sulphite
Another potassium salt of sulphurous acid, see E222. Used not only as a food preservative, but also as a firming agent and disinfectant in food preparation.
Typical products include beer, canned fruit and vegetables, jams, pickles, fruit juice, fruit jelly.
E230 Biphenyl, diphenyl
An antifungal derivative of benzene, used to inhibit the growth of mould on citrus fruits.
Typical products include oranges, lemons, and grapefruits.
Other names: diphenyl
Molecular formula: C6H5C6H5
CAS No: 92-52-4
Physical appearance: white scales with pleasant odor.
Melting point: 70 C
Boiling point: 255 C
Other information: May cause irritation to the skin, eyes, and lungs. Ingestion may cause vomiting, headaches, dizziness, gastrointestinal irritation. May cause central nervous system depression in large quantities.
E231 Orthophenyl phernol
Used as an antibacterial and antifungal preservative in food.
Typical products include oranges, lemons, grapefruits, other citrus fruits.
E232 Sodium orthophenyl phenol
The sodium salt of E231, used as an antibacterial and antifungal preservative in food.
Typical products include oranges, lemons, grapefruits, other citrus fruits.
E233 Thiabendazole
Thiabendazole is used as a preservative in food, but it is also a fungicide and used in the veterinary profession.
Typical products include oranges, lemons, grapefruits, other citrus fruits.
Molecular formula: C10H7N3S
Melting point: 304 C
Other information: Shows teratogenic activity in mice.
E234 Nisin
Nisin is produced during the growth of bacterium Streptococcus lactis and is a polypeptide antibiotic used in food as a preservative.
Typical products include cheese and other dairy produce.
E235 Natamycin, Pimaracin
E236 Formic acid
Formic acid is used as a preservative in food, and also in manufacture of leather and preparation of latex rubber. It occurs naturally in ants, is completely soluble in water, and in solution exists as hydrogen-bonded dimers. It is industrially synthesized from carbon monoxide, and is thought to exist in two resonance forms. Formic acid has diuretic properties.
Other names: formylic acid, hydrogen carboxylic acid, methanoic acid
Molecular formula: CH2O2
CAS No: 64-18-6
Physical appearance: Colorless liquid
Melting point: 8.4 C
Boiling point: 100-101 C
Other information: Corrosive, causes severe burns. Harmful by inhalation, ingestion and through skin absorption. Readily absorbed through skin. Very destructive of mucous membranes and upper respiratory tract, eyes and skin. Inhalation may be fatal.
E237 Sodium formate
This is the sodium salt of formic acid, E236, formerly used as a diuretic.
Other names: formic acid sodium salt
Molecular formula: CHO2Na
CAS No: 141-53-7
Physical appearance: white crystals
Melting point: 260 C
Other information: Skin, eye, and respiratory irritant.
E238 Calcium formate
This is the calcium salt of formic acid, E236, formerly used as a diuretic.
E239 Hexamehylene etramine, Hexamine
Hexamine is an antibacterial agent and a physiologically active compound due to the presence of N. It is manufactured using formaldehyde and ammonia, and prolonged ingestion may result in stomach upsets. Hexamine may be carcinogenic.
Typical products include marinated fish.
Other names: methenamine, urotropin, HMTA, hexaform
Molecular formula: (CH2)6N4
CAS No: 100-97-0
Physical appearance: white crystalline powder
Other information: May act as a skin, eye, or respiratory irritant.
E240 Formaldehyde
Formaldehyde is the most important industrial aldehyde with about 8 billion pounds of formaldehyde being made each year. The industrial synthesis of formaldehyde involves methanol. The incomplete combustion of organic compounds results in formaldehyde formation, hence smoked foods are preserved not only by phenolic subsances present in the smoke, but the formaldehyde coating. It is also used as a disinfectant an da fungicide. Its main application is in the preparation of phenolic resins) or phenol-formaldehyde copolymers, e.g. bakelite). Formaldehyde is also used in the preparation of ribose.
Other names: formalin, formic aldehyde, methylene oxide, oxomethane, paraform
Molecular formula: CH2O
CAS No: 50-00-0
Physical appearance: colorless liquid
Other information: Causes burns. Very toxic by inhalation, ingestion and through skin absorption. Readily absorbed through skin. Possible cancer hazard. Mutagen. May cause damage to kidneys. May cause allergic reactions. May cause sensitisation. May cause heritable genetic damage. Lachrymator. Very destructive of mucous membranes and upper respiratory tract, eyes, and skin.
E242 Dimehyl dicarbonate
E249 Potassium nitrate
Potassium nitrite is the potassium salt of nitrous acid and is used as a curing agent and preservative in meat. Excessive ingestion may result in such high concentrations of nitrites in the bloodstream that reduced concentrations of oxygen are carried by haemoglobin in red blood cells, leading to dizziness and headaches. Nitrites may also form nitrosamines in the stomach, thought to be carcinogenic agents. Potassium nitrite inhibits the growth of bacteria responsible for botulism, retards development of rancidity, and preserves flavors. Less than 10% of nitrate (nitrite) intake is from cured meats, with the rest coming from mainly root vegetables.
Typical products include processed meats, cured and smoked meat and fish, root vegetables.
Other names: nitrous acid potassium salt
Molecular formula: KNO2
CAS No: 7758-09-0
Physical appearance: white to yellow crystals
Other information: Harmful if swallowed. Laboratory tests suggest that this material may be mutagenic or teratogenic. Eye, skin, and respiratory irritant.
E250 Sodium nitrite
Sodium nitrite is the sodium salt of nitrous acid. See E249.
Typical products include processed meats, cured and smoke meat and fish, root vegetables.
Other names: nitrous acid sodium salt, diazoting salts
Molecular formula: NaNO2
CAS No: 7632-00-0
Physical appearance: white to light yellow granules or powder
Melting point: 271 C
Boiling point: 320 C
Other information: Toxic. May be fatal if swallowed. Eye, skin, and respiratory irritant. Some laboratory experiments suggest that this material may act as a carcinogen.
E251 Sodium nitrate, saltpetre
Sodium nitrate is a natural mineral, occurring in great abundance in the Atacama desert (hence the name Chile saltpetre). It is used as a preservative and curing agent in meat. See E249, potassium nitrite.
Typical products include processed meats, cured and smoked meat and fish, root vegetables.
Other names: Chile saltpetre, cubic nitre, nitric acid sodium salt
Molecular formula: NaNO3
CAS No: 7631-99-4
Physical appearance: Colorless crystals or white powder
Melting point: 306 C
Other information: Harmful if swallowed or inhaled. Skin, eye, and respiratory irritant.
E252 Potassium nitrate (Saltpetre)
Potassium nitrate is a naturally occurring mineral used as a preservative and curing agent in meat. It is artificially manufactured by the reaction of potassium chloride with nitric acid. See E249, potassium nitrite. Potassium nitrate is used in fireworks as well as fertilisers.
Typical products include processed meats, cured and smoked meat and fish, root vegetables.
Other names: Synonyms
Molecular formula: KNO3
CAS No: 7757-79-1
Physical appearance: Colorless crystals or white powder
Melting point: 334 C
Boiling point: 400 C (decomposes)
Other information: Harmful if swallowed. May casue reproductive disorders.
E260 Acetic acid (also an acidity regulator)
Acetic acid (ethanoic acid) has been used for hundreds of years as a preservative (vinegar, French for "sour wine"). If during the fermentation of grapes or other fruits, oxygen i sallowed into the container, then bacteria convert the ethanol present into ethanoic acid caused the wine to turn sour. Acetic acid may be sythetically produced using methanol carbonylation, acetaldehyde oxidation, or butane/naphtha oxidation. Pure acetic acid is termed "glacial", and is completely miscible with water.
Typical products include fish fingers, butter, margarine, processed cheese, curry powder, cooking oil.
Other names: ethanoic acid
Molecular formula: C2H4O2
CAS No: 64-19-7
Melting point: 16.7 C
Boiling point: 118 C
Other information: Acetic acid is strongly corrosive and causes serious burns, as well as being a lachrymator.
E261 Potassium acetate (also an Acidity Regulator)
The potassium salt of acetic acid, E260. In industry is used to aid conditioning of fabrics, used in the manufacture of penicillin.
Other names: acetic acid potassium salt, potassium ethanoate, ethanoic acid potassium salt
Molecular formula: CH3COOK
CAS No: 127-08-2
Melting point: 292 C
Other information: May irritate the skin, eyes and lungs.
E262 Sodium acetates (also Acidity Regulators)
(i) Sodium acetate
The sodium salt of acetic acid, E260. Acts as a buffer in foods. Technical grade sodium acetate is used as a mordant in dyeing processes, as buffers in petroleum production, and for kidney dialysis processes. In plastic manufacturing it is used as a retarder for some elastomers.
Typical products include bouillons.
Other names: sodium acetate (anhydrous)
Molecular formula: CH3COONa
CAS No: 127-09-3
Physical appearance: white crystalline powder
Melting point: 324 C
Other information: May irritate the skin, harmful if ingested
(ii) Sodium hydrogen acetate (sodium diacetate)
A vinegar used as a mould inhibitor in snack foods and bread, as a flavour enhancer in breads, cakes, cheese and snack food. Technical grade sodium hydrogen acetate is used as a buffer in petroleum production.
Typical products include bread, crisps and other snack foods, cheese, cakes.
CAS No: 126-96-5
Chemical formula: C4H7O4Na
Other information: A compound of acetic acid and sodium acetate
E263 Calcium acetate (also an Acidity Regulator)
Calcium acetate is used in food as a thickening agent (cake mixtures, puddings, pie fillings), as a buffer in controlling the pH of food during processing, as a preservative to prevent microbial growth, and as a calcium supplement in pet products. In other areas of industry calcium acetate is used in dyeing and printing.
Typical products include packet deserts, pie fillings.
Other names: calcium acetate monohydrate, calcium diacetate
Molecular formula: Ca C4 H6 O4
CAS No: 5743-26-0 or 62-54-4
Physical appearance: white crystals or powder
Other information: May cause eye, skin or respiratory irritation. Mutagenic effects noted in laboratory tests.
E264 Ammonium acetate
Molecular formula: CH3COONH4
CAS No: 631-61-8
Physical appearance: white crystals
Melting point: 114 C (dec.)
Other information: May be harmful by inhalation or ingestion. Irritant.
E270 Lactic acid (also an Acid, Antioxidant)
Lactic acid is a naturally occurring compound present in sour milk, molasses and fruit. Lactic acid is produced commercially by fermentation of carbohydrates in the presence of lactic acid bacteria. Lactic acid occurs naturally in the blood (lactates) when glycogen is broken down in the muscles.
Typical products include beer, tinned foods especially vegetables and fruit, fresh fruit and vegetables.
E280 Propionic acid
Propionic acid is used as an antifungal agent in food. It is naturally occurring as one of the products of digestion of cellulose in herbivorous animals. It is commercially synthesised from many different methods, including from ethylene, carbon monoxide and steam; or from natural gas.
Typical products include dairy produce, particularly cheese, baking products.
Other names: carboxyethane, ethylformic acid, methylacetic ac
Molecular formula: C2H5COOH
CAS No: 79-09-4
Physical appearance: colourless oily liquid with a pungent rancid odour
Melting point: -21 C
Boiling point: 141 C
Other information: Corrosive - causes burns. Harmful if swallowed. Liquid may burn eyes. Severe eye and skin irritant.
E281 Sodium propionate
Sodium propionate is the sodium salt of propionic acid, E280. It is used as an antimicrobial agent in bread to prevent germination of some types of bacteria which causes sticky yellow patches to occur.
Typical products include bakery products, dairy products.
Other names: propionic acid, sodium salt.
Molecular formula: CH3CH2COONa
CAS No: 137-40-6
Physical appearance: white powder
Melting point: 285 C
Other information: y irritate the eyes and skin, readily absorbed through the skin.
E282 Calcium propionate
Calcium propionate is the calcium salt of propionic acid, E280. It is used as an antimicrobial agent in bread to prevent germination of some types of bacteria which causes sticky yellow patches to occur.
Typical products include bakery products, dairy products.
E283 Potassium propionate
Potassium propionate is the potassium salt of propionic acid, E280. It is used as an antimicrobial agent in bread to prevent germination of some types of bacteria which causes sticky yellow patches to occur.
Typical products include bakery products, dairy products.
E284 Boric acid
Boric acid is best known for being an antiseptic, but it is also used in insecticides, leather finishing, paints, soaps, wood preserving, and in ceramics and glass manufacturing. Boric acid is industrially synthesised by treating borax with strong acid. Boric acid forms crystals in which a planar array of BO3 units is joined by unsymmetrical H bonds.
Other names: boracic acid, orthoboric acid, borofax
Molecular formula: H3BO3
CAS No: 10043-35-3
Physical appearance: colourless or white odourless crystalline solid
Melting point: 171 C
Boiling point: 300 C (dec.)
Other information: Ingestion is harmful and may be fatal. Harmful by inhalation. Irritant. May cause congenital malformation in the fetus. Laboratory tests with animals suggest this material may cause reproductive disorders.
E925 Chlorine (also a Bleach)
Molecular formula: Cl2
CAS No: 7782-50-5
Physical appearance: light greenish-yellow gas with an irritating odour
Melting point: -101 C
Boiling point: -34 C
Other information: Toxic by inhalation, ingestion and through skin contact. Inhalation can cause serious lung damage and may be fatal. 1000ppm (0.1%) is likely to be fatal after a few deep breaths, and half that concentration fatal after a few minutes. May irritate or burn skin.
E926 Chlorine dioxide (also a Bleach)
Other names: chlorine oxide
Molecular formula: Cl O2
CAS No: 10049044
Melting point: -59.5 C
Boiling point: 9.9 C
Other information: Corrosive, Severe respiratory and eye irritant.
E1103 Invertase
E1105 Lysozyme
Lysozyme is obtained from chicken egg white.
CAS No: 12650-88-3
Physical appearance: solid
Other information: May be harmful by inhalation or ingestion, or act as an irritant. 