E-Numbers
All products manufactured by Moje Malo Zlato contain only additives which are considered harmless
E numbers are codes that stand for additives to food products such as preservatives, stabilisers, thickeners, acidity regulators etc.
It is true that there are potentially dangerous substances, but those that we use in our production are considered harmless and are mainly natural additives which can normally be met in our kitchen. For example citric acid (household lemon peel), baking soda and even curcuma are marked with E numbers according to the international standard because they are an addition to the product rather than the basic ingredient. If it was the curcuma cake then curcuma would be the basic ingredient and would not hold the E number.
We expect bakery products to be soft and tasty. The softness is given by gluten. To produce a healthy, fresh, soft and tasty gluten-free product is a true art. All of it would not be possible without applying harmless additives.
Let us stress that our products are the first in Croatia to own the international AOECS certificate. The Crossed Grain sign is a proof of the highest standard which provides safety both to people suffering from coeliac disease and those who want to get rid of gluten in their healthy diet.
E 262
Sodium acetate
Sodium salt of acetic acid, an natural acid, present in most fruits. Produced by bacterial fermentation and thus present in all fermented products. Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde. Function & characteristics: Acetates are used as preservatives and buffers. Acetic acid and acetates can be consumed by all religious groups, vegans and vegetarians. Although the acid may be produced from alcohol, it does not contain any alcohol.
E 270
Lactic acidNatural acid produced by bacteria in fermented foods. All fermented foods are very rich in lactic acid. Commercially produced by bacterial fermentation on starch and molasses. Also produced in large amounts in the large intestine by the resident bacteria. Function & characteristics: Lactic acid and lactates are used as preservatives, mainly against yeasts and fungi. It is also used to increase stability of potato products, it increases and stabilises anti-oxidants and pectins. Lactic acid and lactates can be consumed by all religious groups, vegans and vegetarians. Although the name refers to milk, it is mot made from milk and thus suitable for people with milk allergy or lactose intolerance.
E 330
Citric acid
Citric acid is a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. It is commercially prepared by fermentation of molasses with the mould Aspergillus niger. Citric acid has many functions – it enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. Citric acid and citrates can normally be consumed by all religious groups, vegans and vegetarians. Citric acid does not cause allergic reactions in people who are allergic to oranges and citrus fruits, as it is commercially made from sugar, not fruits.
E 412
Guar Gum
A natural polysaccharide, produced from the guar shrub (Cyamopsis tetragonolobus) found in Pakistan and India. Function & characteristics:
Thickening agent, stabiliser and emulsifier. Guar gum can be used by all religious groups, vegans and vegetarians.
E 415
Xanthan gum
A natural polysaccharide, produced by the bacterium Xanthomonas campestris from sugar and molasses. Function & characteristics: Thickening agent, stabiliser and emulsifier. Xanthan gum can be used by all religious groups, vegans and vegetarians.
E 450
Potassium and sodium di-phosphates
Salts of sodium/potassium/calcium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid. Function & characteristics: Buffers and emulsifiers. E450 (iii) also binds metals and prevents discoloration due to metals. E450 (vi) is also used as bread enhancer and calcium supplement. E450 can be consumed by all religious groups, vegans and vegetarians.
E 464
HydroxypropylmethylcelluloseHydroxypropylmethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified. Function & characteristics: Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier. Similar as cellulose, but better soluble in water. E464 can be consumed by all religious groups, vegans and vegetarians.
E 471
Mono and diglycerides
Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat. Function & characteristics: Emulsifiers and stabilisers. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded.
E 472b
Lactic acid esters of mono and diglyceridesEsters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids.Function & characteristics: Emulsifiers and stabilisers. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Chemically the fatty acids from vegetable or animal origin are identical.
E 472e
Diacetyltartaric acid esters of mono and diglyceridesEsters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids.Function & characteristics: Emulsifiers and stabilisers. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Chemically the fatty acids from vegetable or animal origin are identical.
E 475
Polyglycerol esters of fatty acids
Combination of polyglycerol and natural fats. Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol. The fats are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components. Function & characteristics: Emulsifiers and stabilisers. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Chemically the fatty acids from vegetable or animal origin are identical.
E 481
Sodium stearoyl lactate
Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used. Function & characteristics: Emulsifier and stabiliser. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Chemically the fatty acids from vegetable or animal origin are identical.
E 482
Calcium stearoyl lactate
Combination of calcium, stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used. Function & characteristics: Emulsifier and stabiliser. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Chemically the fatty acids from vegetable or animal origin are identical.
E 500
Sodium carbonates
Produced from seawater or salt. Natural minerals. Function & characteristics: Acidity regulators, alkali, and rising agent. None, E500 can be used by all religious groups, vegans and vegetarians.
