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Additives in Condiments & Sauces

Thickeners, preservatives, and colors.

Why these additives?

Condiments like ketchup, mustard, mayonnaise, and salad dressings are surprisingly additive-dense. Thickeners like xanthan gum and modified starch create the right consistency. Preservatives like potassium sorbate and sodium benzoate extend shelf life after opening. Emulsifiers keep oil and water-based ingredients from separating. Colors enhance visual appeal — caramel color in soy sauce, turmeric in mustard, and sometimes artificial dyes in flavored sauces.

Curcumin
E100

Natural yellow color from turmeric
Riboflavin (Vitamin B2)
E101

Yellow color, also a vitamin
Tartrazine
E102

Yellow dye. EU requires warning label: may have adverse effect on activity and attention in children
Alkannin
E103

Red dye. Formerly used, now delisted in EU
Quinoline Yellow
E104

EU requires warning label for children
Fast Yellow AB
E105

Yellow azo dye. Delisted, not permitted in EU
Yellow 2G
E107

Yellow azo dye. Withdrawn from EU approved list in 2007
Sunset Yellow FCF
E110

Orange-yellow dye. EU warning label required
Orange GGN
E111

Orange dye. Delisted in EU
Cochineal / Carminic Acid
E120

Red color derived from insects
Citrus Red 2
E121

Red dye. Not permitted in EU. Approved in US only for orange peel coloring
Azorubine / Carmoisine
E122

Red dye. EU warning label required
Amaranth
E123

Red dye. Banned in US (Red No. 2). Limited use in EU
Ponceau 4R
E124

Red dye. EU warning label required. Banned in US
Scarlet GN (Ponceau SX)
E125

Red dye. Formerly used, now delisted
Ponceau 6R
E126

Red dye. Delisted in EU
Erythrosine
E127

Red dye. Limited to cocktail cherries in EU
Red 2G
E128

Red dye. Withdrawn from EU in 2007 over safety concerns
Allura Red AC
E129

Red dye (Red 40 in US). EU warning label required
Indanthrene Blue RS
E130

Blue dye. Delisted in EU
Patent Blue V
E131

Blue dye. Not approved in US
Indigotine / Indigo Carmine
E132

Blue dye
Brilliant Blue FCF
E133

Blue dye (Blue 1 in US)
Chlorophylls
E140

Natural green color from plants
Copper Complexes of Chlorophylls
E141

Stable green color
Green S
E142

Green dye. Not approved in US, Canada, Japan, or Norway
Fast Green FCF
E143

Green dye. Approved in US (FD&C Green No. 3) but not in EU
Fast Green FCF (US numbering)
E143a

Approved in US as FD&C Green No. 3. Not approved in EU
Caramel Color (generic)
E150

Generic entry for caramel colors. See E150a-E150d for specific classes
Plain Caramel
E150a

Brown color from heated sugar
Caustic Sulphite Caramel
E150b

Brown color
Ammonia Caramel
E150c

Brown color used in cola drinks
Sulphite Ammonia Caramel
E150d

Brown color
Brilliant Black BN
E151

Black dye. Not approved in US
Vegetable Carbon
E153

Black color
Brown FK
E154

Brown dye. Only for kippers in UK. Not in US
Brown HT
E155

Brown dye. Not approved in US
Carotenes
E160a

Orange color from carrots
Annatto / Bixin / Norbixin
E160b

Orange-red from annatto seeds
Paprika Extract / Capsanthin
E160c

Red-orange from paprika

Frequently Asked Questions

Why do condiments need so many thickeners?
Condiments must maintain a specific consistency — ketchup needs to pour but not run, mayonnaise needs to hold its shape, and dressings need to coat salad evenly. Thickeners like xanthan gum (E415), modified corn starch, and guar gum (E412) achieve this consistently at industrial scale. Without them, products would separate, drip, or have an inconsistent texture. Most thickeners used in condiments are safe and well-studied.
Is high fructose corn syrup in ketchup a concern?
Many conventional ketchup brands list high fructose corn syrup (HFCS) as the second or third ingredient. While the FDA considers HFCS safe, some research links high HFCS consumption to obesity, metabolic syndrome, and fatty liver disease. If you prefer to avoid it, look for ketchup brands that use sugar or honey instead. Organic ketchup is not permitted to use HFCS. The additive content is otherwise similar between HFCS and sugar versions.
Are 'natural' condiments actually additive-free?
Not always. Condiments labeled 'natural' may still contain natural-derived additives like citric acid, natural flavors, xanthan gum, and vinegar (which is technically a preservative). The key difference is they avoid synthetic additives like artificial colors, artificial flavors, and synthetic preservatives. For truly minimal-additive condiments, make your own or look for products with 5 or fewer recognizable ingredients.
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