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2025-08-16 11:05
2655
The main food categories contributing to dietary exposure of E171 are fine bakery wares, soups, broths and sauces (for infants, toddlers and adolescents); and soups, broths, sauces, salads and savoury based sandwich spreads (for children, adults and the elderly). Processed nuts are also a main contributing food category for adults and the elderly.
It's also added directly to food; mainly for coloring, but also as a thickener and to keep some powdered food, like confectioner's sugar, from clumping.