E-numbers
Index of E-Numbers Relevant to Bakery Products
Browse the list with explanations. Fresh gluten-free products are available throughout Croatia.
All Moje Malo Zlato products contain only food additives that are considered safe.
E-numbers are additives used in food products, such as preservatives, stabilizers, thickeners, acidity regulators, and similar.
It’s true that some E-numbers can be potentially harmful. However, the ones we use in our production are considered harmless and are mostly natural additives, commonly found in home kitchens. For example, citric acid (from lemon peel), baking soda, and even turmeric are labeled with E-numbers under international standards because they are added to a product rather than forming its base. If turmeric were the main ingredient in a turmeric cake, it wouldn’t be listed as an E-number.
When it comes to baked goods, we expect them to be light, airy, and tasty. This lightness is typically provided by gluten.
Creating a healthy, fresh, gluten-free product that is also light and delicious is a true art—and would not be possible without the use of safe additives.
AOECS - A Standard of Safety
It is also worth emphasizing that our products are the first in Croatia to carry the international AOECS certificate.
The Crossed Grain symbol is proof of the highest standard of gluten-free safety reassuring, not only those with celiac disease, but also anyone committed to a gluten-free, health-conscious diet.
Preservatives
E-200
Sorbic Acid
Sorbic acid does not kill microorganisms—it simply slows down their reproduction. As a result, food products containing this substance are not sterile, but may still contain various groups of bacteria, including those that can have beneficial effects on the human body. However, because E200 inhibits the growth and reproduction of these microorganisms, the food retains its freshness and high quality for much longer. Sorbic acid is considered a natural preservative, commonly used in safe, minimal amounts to prolong shelf life without compromising the nutritional value or safety of the product.Considered safeE-262
Sodium Acetate
A natural preservative and acidity regulator. It is the sodium salt of acetic acid. Its use is permitted in organic food production.Considered safeE-270
Lactic Acid
A natural acidity regulator and preservative. Lactic acid is produced through the anaerobic breakdown of carbohydrates in all living cells. Approved for use in organic food production.Considered safeE-330
Citric Acid
A natural antioxidant, acidifying agent, acidity regulator, and chelating agent. Naturally found in many types of fruit. Allowed in organic food production.Considered safe
Stabilizers, Emulsifiers, Thickeners, Humectants
E-412
Guar Gum
A natural plant-based thickener, gelling agent, emulsifier, and stabilizer. It is derived from the seeds of the Indian plant Cyamopsis tetragonoloba. Chemically, guar gum is a polysaccharide composed of mannose and galactose units. It is an indigestible substance that aids digestion. Permitted in organic food production.Considered safeE-415
Xanthan Gum
A synthetic thickener, stabilizer, and gelling agent. It is produced by fermenting corn sugar (a mixture of glucose and sucrose) using the bacterium Xanthomonas campestris. Approved for use in organic food production.Considered safeE-450
Disodium Diphosphate
An emulsifier, leavening agent, and stabilizer. Widely used in the food industry, it is a key component of baking powder and essential in bakery and confectionery products.Considered safeE-464
Hydroxypropyl Methylcellulose
A synthetic thickening agent, emulsifier, and stabilizer. Produced through chemical modification of natural cellulose.Considered safeE-471
Mono- and Diglycerides of Fatty Acids
Natural emulsifiers and stabilizers used to blend fats and water, and also serve as anti-foaming agents.Considered safeE-472b
Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids
Natural agents used to homogenize fats and water; function as emulsifiers, stabilizers, sequestrants, and anti-foaming agents.Considered safeE-472e
Diacetyltartaric acid esters of mono and diglycerides
Esters 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.Cosidered safeE-475
Polyglycerol Esters of Fatty Acids
Synthetic agents for homogenizing fats and water; act as emulsifiers and stabilizers. Produced by chemical synthesis from glycerol and fatty acids.Considered safeE-481
Sodium Stearoyl-2-Lactylate
A synthetic agent used to homogenize fats and water; functions as an emulsifier and stabilizer. Made by chemical synthesis from stearic and lactic acids.Considered safeE-482
Calcium Stearoyl-2-Lactylate
A synthetic emulsifier and stabilizer used to blend fats and water. Produced by chemical synthesis from stearic and lactic acids.Considered safe
Acidity Regulators and Anti-Caking Agents
E-500
Sodium Carbonates
Commonly known as soda or baking soda. Natural substances used for acidity regulation, flour treatment, leavening, and as anti-caking agents. Permitted in organic food production.Considered safe