Reference
Haram E-numbers to avoid: the complete reference list
Twelve codes cause almost all the trouble. Learn these and you can triage a shelf by eye; scan anything that carries one of them to see how it was actually sourced.
The E-numbers to avoid or verify are: E120 (carmine, insect), E441 (gelatine), E542 (bone phosphate), E904 (shellac, insect), E920 (L-cysteine) and E1510 (ethanol), plus the fatty-acid emulsifier family E422, E470–E483 and E491–E495, which are Mushbooh because they can be made from either plant oil or animal fat.
Tier 1, avoid: animal or insect origin in normal production
| Code | Name | Source | Commonly found in |
|---|---|---|---|
| E120 | Cochineal, carmine, carminic acid, Natural Red 4 | Crushed cochineal insects | Red sweets, yoghurts, juices, cured meats |
| E441 | Gelatine | Pork skin, beef hide or fish | Gummies, marshmallows, mousses, capsules |
| E542 | Bone phosphate | Animal bone | Anti-caking in powders, supplements |
| E904 | Shellac, confectioner’s glaze | Lac insect resin | Shiny sweets, coated chocolate, apples |
| E1510 | Ethanol | Alcohol | Flavour carriers, glazes, extracts |
Note on the two insect codes: the Hanafi, Shafi‘i and Hanbali schools generally classify insects as impermissible, while some Maliki scholars permit them. Certifiers including JAKIM and the HFA list E120 and E904 as not permitted. Some scholars distinguish shellac as a secretion rather than the insect body itself and permit it. If you follow a position that permits these, the app’s flag is still useful information. It just is not a blocker for you.
Tier 2, verify the source: the emulsifier family
These are not haram in themselves. They are fatty acid derivatives, and fatty acids come from either plant oils or animal fats. The label does not say which, which is exactly the definition of Mushbooh.
| Code | Name | Commonly found in |
|---|---|---|
| E422 | Glycerol / glycerine | Soft sweets, icing, low-fat spreads |
| E470a / E470b | Salts of fatty acids | Powdered drinks, seasoning |
| E471 | Mono- and diglycerides of fatty acids | Bread, ice cream, margarine, biscuits. The single most common flag |
| E472a–f | Esters of mono- and diglycerides | Bread, cakes, whipped toppings |
| E473 / E474 / E475 | Sucrose and polyglycerol esters | Cakes, chocolate, coffee whitener |
| E481 / E482 / E483 | Stearoyl lactylates | Bread, biscuits, batters |
| E491–E495 | Sorbitan esters | Cake mixes, icings, emulsions |
| E570 / E572 | Stearic acid, magnesium stearate | Supplements, confectionery coatings |
Practical shortcut: in most of Western Europe these emulsifiers are predominantly palm or rapeseed derived, because animal fat is more expensive and vegetarian labelling is commercially valuable. That is a probability, not a guarantee. A "suitable for vegetarians" mark on the same pack effectively resolves it.
Tier 3, verify the source: enzymes, proteins and flavourings
| Code / name | Why it matters |
|---|---|
| E920 L-cysteine | Dough conditioner. Can be synthetic, from duck feathers, or from human hair. Synthetic is halal; the others are disputed or haram. |
| E631 / E635 Inosinates, ribonucleotides | Flavour enhancers. Can come from fish, meat or fermentation. |
| E627 Disodium guanylate | Same question as E631; almost always paired with it. |
| E640 Glycine | Can be animal derived. |
| E153 Vegetable carbon | Named "vegetable", but bone char has historically been used. |
| E101 Riboflavin | Usually fermentation; occasionally from whey or egg. |
| E160a Carotenes | The colour is from plants, but gelatin is a common carrier in the formulation. |
| Rennet, lipase, pepsin, protease | Not E-numbered. Animal enzymes are common in cheese; see is cheese halal. |
| "Natural flavouring" | Legally allowed to be vague. Can carry ethanol as a solvent. |
How to use this list in a shop
- Scan first. Two seconds and you have the verdict plus the reasoning.
- If the verdict is Haram, read the additive note. Declared gelatin is a hard stop. E120 depends on your position on insects.
- If the verdict is Mushbooh, look for a resolver on the pack. A vegetarian, vegan or halal mark resolves most Tier 2 cases instantly.
- If nothing resolves it, decide by frequency. Caution is the scholarly default for doubtful matters; a staple you buy weekly is worth a manufacturer email.
What is not on this list
Worth stating plainly, because a lot of circulated "haram E-number" lists are wrong:
- E621 MSG is not haram. It is produced by bacterial fermentation. See the E621 guide.
- E322 lecithin is normally halal. Soy or sunflower. Details here.
- E407 carrageenan is halal. Seaweed.
- E901 beeswax is halal in the mainstream position.
- E1105 lysozyme is from egg white and halal.
- E330 citric acid is halal. The widely shared claim that it is derived from something impure is false; it is produced by fermentation with Aspergillus niger.
Chain-forwarded lists tend to grow by accretion and rarely get corrected. Check a code against a maintained source before you act on it.
Frequently asked questions
Which E-numbers are definitely haram?
In normal production: E120 (carmine, from insects), E542 (bone phosphate, from animal bone), E904 (shellac, from lac insects) and E1510 (ethanol). E441 is gelatine, which is haram when porcine or from a non-Islamically slaughtered animal. Everything else on the caution list is source-dependent rather than automatically prohibited.
Is E471 always haram?
No. E471 is Mushbooh. It is made from fatty acids that can come from plant oils, in which case it is halal, or from animal fat including pork, in which case it is not. In Western Europe it is predominantly palm or rapeseed derived, but the label rarely confirms this.
Why do different halal lists disagree with each other?
Three reasons: certifiers apply different thresholds for doubtful items, madhhabs differ on insects and on the transformation principle, and regional sourcing differs, so an additive that is plant-derived in one market is animal-derived in another. Where the difference affects you, check with the certifier or scholar you follow.
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