Editing E number (section)

==Classification by numeric range==
{{Split section|International Numbering System for Food Additives |discuss={{TALKPAGENAME}}#Split sections |date=November 2023}}
{| class="wikitable"
|-
! E number range
! Subranges
! Description
|-
!rowspan="7"| 100–199 ([[#E100–E199 (colours)|full list]])<br />[[Food coloring|Colours]]
| style="text-align:center;"| 100–107 || yellows
|-
| style="text-align:center;"| 110–111 || oranges
|-
| style="text-align:center;"| 120–129 || reds
|-
| style="text-align:center;"| 130–139 || blues and violets
|-
| style="text-align:center;"| 140–149 || greens
|-
| style="text-align:center;"| 150–159 || browns and blacks
|-
| style="text-align:center;"| 160–199 || gold and others
|-
!rowspan="9"| 200–299 ([[#E200–E299 (preservatives)|full list]])<br />[[Preservative]]s
| style="text-align:center;"| 200–209 || [[sorbate]]s
|-
| style="text-align:center;"| 210–219 || [[benzoate]]s
|-
| style="text-align:center;"| 220–229 || [[sulfite]]s
|-
| style="text-align:center;"| 230–239 || [[phenol]]s and [[formate]]s (methanoates)
|-
| style="text-align:center;"| 240–259 || [[nitrate]]s
|-
| style="text-align:center;"| 260–269 || [[acetate]]s (ethanoates)
|-
| style="text-align:center;"| 270–279 || [[lactic acid|lactate]]s
|-
| style="text-align:center;"| 280–289 || [[propionate]]s (propanoates)
|-
| style="text-align:center;"| 290–299 || others
|-
!rowspan="10"| 300–399 ([[#E300–E399 (antioxidants, acidity regulators)|full list]])<br />[[Antioxidant]]s and [[acidity regulator]]s
| style="text-align:center;"| 300–305 || ascorbates ([[vitamin C]])
|-
| style="text-align:center;"| 306–309 || [[Tocopherol]] (vitamin E)
|-
| style="text-align:center;"| 310–319 || [[gallic acid|gallate]]s and [[erythorbate]]s
|-
| style="text-align:center;"| 320–329 || [[lactic acid|lactate]]s
|-
| style="text-align:center;"| 330–337 || [[citrate]]s and [[tartrate]]s
|-
| style="text-align:center;"| 338–343 || [[phosphate]]s
|-
| style="text-align:center;"| 344–345 || [[citrate]]s
|-
| style="text-align:center;"| 349–359 || [[malate]]s and [[Adipic acid#Adipate salts and esters|adipates]]
|-
| style="text-align:center;"| 360–369 || [[succinate]]s and [[fumarate]]s
|-
| style="text-align:center;"| 370–399 || others
|-
!rowspan="9"| 400–499 ([[#E400–E499 (thickeners, stabilisers, emulsifiers)|full list]])<br />[[Thickener]]s, [[Stabilizer (food)|stabiliser]]s and [[emulsifier]]s
| style="text-align:center;"| 400–409 || [[alginate]]s
|-
| style="text-align:center;"| 410–419 || [[natural gum]]s
|-
| style="text-align:center;"| 420–429 || other natural agents
|-
| style="text-align:center;"| 430–439 || [[Polyethylene glycol|polyoxyethene]] compounds
|-
| style="text-align:center;"| 440–449 || natural [[emulsifier]]s
|-
| style="text-align:center;"| 450–459 || [[phosphate]]s
|-
| style="text-align:center;"| 460–469 || [[cellulose]] compounds
|-
| style="text-align:center;"| 470–489 || [[fatty acid]]s and compounds
|-
| style="text-align:center;"| 490–499 || others
|-
!rowspan="7"| 500–599 ([[#E500–E599 (acidity regulators, anti-caking agents)|full list]])<br />[[pH]] [[acidity regulator|regulators]] and [[anti-caking agent]]s
| style="text-align:center;"| 500–509 || [[mineral acid]]s and bases
|-
| style="text-align:center;"| 510–519 || [[chloride]]s and [[sulfate]]s
|-
| style="text-align:center;"| 520–529 || [[sulfate]]s and [[hydroxide]]s
|-
| style="text-align:center;"| 530–549 || [[alkali metal]] compounds
|-
| style="text-align:center;"| 550–559 || [[silicate]]s
|-
| style="text-align:center;"| 570–579 || [[stearic acid|stearates]] and [[gluconate]]s
|-
| style="text-align:center;"| 580–599 || others
|-
!rowspan="3"| 600–699 ([[#E600–E699 (flavour enhancers)|full list]])<br />[[Flavour enhancer]]s
| style="text-align:center;"| 620–629 || [[Glutamate flavoring|glutamates]] and guanylates
|-
| style="text-align:center;"| 630–639 || [[inosinate]]s
|-
| style="text-align:center;"| 640–649 || others
|-
!| 700–799 ([[#E700–E799 (antibiotics)|full list]])<br />[[Antibiotics]]
| style="text-align:center;"| 700–713 ||
|-
!rowspan="6"| 900–999 ([[#E900–E999 (glazing agents, gases and sweeteners)|full list]])<br />[[Glazing agent]]s, gases and [[Sugar substitute|sweetener]]s
| style="text-align:center;"| 900–909 || [[wax]]es
|-
| style="text-align:center;"| 910–919 || [[glazing agent|synthetic glazes]]
|-
| style="text-align:center;"| 920–929 || [[improving agent]]s
|-
| style="text-align:center;"| 930–949 || [[packaging gas]]es
|-
| style="text-align:center;"| 950–969 || [[Sugar substitute|sweetener]]s
|-
| style="text-align:center;"| 990–999 || [[foaming agent]]s
|-
! 1000–1599 ([[#E1000–E1599 (additional additives)|full list]])<br />Additional additives
| style="text-align:center;"| 1100–1599||New chemicals that do not fall into standard classification schemes
|}
Not all examples of a class fall into the given numeric range; moreover, certain chemicals (particularly in the E400–499 range) have a variety of purposes.