Flavoring Additives
2,954 FDA-listed flavoring substances — safety ratings, regulatory status, adverse event data.
Showing 1225–1248 of 2,954 flavoring additives
Butyramide
FlavoringButyramide is a synthetic flavoring compound used to impart butter and cream-like flavor notes in food products. It is not currently approved as a food additive by the FDA and has limited regulatory acceptance globally.
Butyric Acid
FlavoringButyric acid (butanoic acid) is a naturally occurring short-chain fatty acid found in foods like butter and parmesan cheese. It is used in food manufacturing as a flavoring agent, antioxidant, and pH control agent.
Cadinene
FlavoringCadinene is a naturally occurring sesquiterpene compound used as a flavoring agent in food products. It contributes woody, spicy, and warm aromatic notes to beverages, confections, and other food applications.
Caffeine
FlavoringCaffeine (CAS 58-08-2) is a naturally occurring alkaloid stimulant found in coffee, tea, and cacao that is also synthetically produced for use as a flavoring agent and adjuvant in food and beverages. It enhances the sensory profile and perceived taste of products while delivering its characteristic stimulant properties.
Cajeput, Oil (melaleuca Leucadendron L.)
FlavoringCajeput oil is a volatile essential oil derived from the cajeput tree (Melaleuca leucadendron L.), native to Southeast Asia. It is used as a flavoring agent in food products, contributing a characteristic spicy, camphoraceous taste profile.
Calamus Oil--prohibited
FlavoringCalamus oil (CAS 8015-79-0) is an essential oil derived from the calamus plant, historically used as a flavoring agent in foods and beverages. It has been prohibited in food products in the United States and many other countries due to safety concerns regarding its toxic constituents.
Calamus--prohibited
FlavoringCalamus is a flavoring agent derived from the rhizome of Acorus calamus plant, historically used to impart warm, spicy notes to beverages and foods. Due to toxicological concerns, particularly regarding the compound beta-asarone, calamus has been prohibited in food use by the FDA and other major regulatory bodies.
Calcium Gluconate
FlavoringCalcium gluconate is a calcium salt derived from gluconic acid, functioning as a firming agent, flavor enhancer, and nutrient supplement in food products. It is used to improve texture, maintain firmness in processed foods, and provide bioavailable calcium fortification.
Calcium Lactate
FlavoringCalcium lactate is a calcium salt of lactic acid that functions as a multi-purpose food additive in numerous applications. It serves primarily as a dough strengthener, firming agent, and nutrient supplement while also contributing to flavor enhancement and pH control in various food products.
Calcium Silicate
FlavoringCalcium silicate (CAS 1344-95-2) is an inorganic compound used primarily as an anticaking agent in powdered food products. It functions by absorbing moisture and preventing clumping, while also serving as a flavor enhancer and formulation aid in various food applications.
Calumba Root (jatrorrhiza Palmata (lam.) Miers)
FlavoringCalumba root (Jatrorhiza palmata) is a plant-derived flavoring agent traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food and beverage formulations, contributing bitter and aromatic characteristics.
Calumba Root, Extract (jatrorrhiza Palmata (lam.) Miers)
FlavoringCalumba Root, Extract, derived from the plant Jatrorrhiza palmata (Lam.) Miers, is a substance primarily utilized as a flavoring agent or adjuvant in various food products. Its function is to impart or enhance specific flavor characteristics, contributing to the overall taste profile of food items.
Campholene Acetate
FlavoringCampholene Acetate (CAS 1727-68-0) is a synthetic flavoring agent derived from campholene, a terpene compound. It is used in food and beverage products to provide fruity and woody flavor notes.
Camphor Oil, Formosan Ho-sho, Leaves (cinnamomum Camphora)
FlavoringCamphor Oil, Formosan Ho-sho is a volatile essential oil derived from the leaves of Cinnamomum camphora (camphor laurel tree). It is used as a flavoring agent in food products, primarily in small quantities to impart distinctive aromatic and taste characteristics.
Candelilla Wax (wax From Stems And Branches Of Euphorbia Cerifera)
FlavoringCandelilla wax is a natural wax extracted from the stems and branches of the Euphorbia cerifera shrub native to Mexico and the southwestern United States. It serves multiple functions in food production, including as a lubricant, release agent, surface finisher, and masticatory substance in chewing gum and other confectionery products.
Capers (capparis Spinosa L.)
FlavoringCapers (Capparis spinosa L.) are the edible flower buds of the caper plant, used as a natural flavoring agent and flavor enhancer in food products. These small, brined buds add a distinctive tangy, salty taste and are commonly used in Mediterranean cuisine and as a culinary ingredient in various prepared foods.
Caprolactam
FlavoringCaprolactam is an organic compound used as a flavoring agent or adjuvant in food products. It is not currently recognized as Generally Recognized as Safe (GRAS) by the FDA, though it has no reported adverse events or recalls associated with its food use.
Capsicum Extract (capsicum Spp.)
FlavoringCapsicum Extract is a flavoring agent derived from capsicum peppers (Capsicum spp.) that imparts spicy, peppery notes to food products. It is used as a flavoring adjuvant in various processed foods and beverages to enhance taste profiles.
Caraway (carum Carvi L.)
FlavoringCaraway (Carum carvi L.) is a natural flavoring agent derived from caraway seeds, commonly used to add distinctive warm, slightly sweet, and spicy notes to foods and beverages. It has been recognized as safe by the FDA and is widely used in traditional and modern food applications.
Caraway, Black (nigella Sativa L.)
FlavoringBlack caraway (Nigella sativa L.) is a traditional spice derived from the seeds of the nigella plant, used primarily as a flavoring agent in food products. It provides a distinctive, slightly bitter nutty taste and is commonly incorporated into breads, curries, and spice blends.
Caraway, Oil (carum Carvi L.)
FlavoringCaraway oil is a volatile essential oil extracted from caraway seeds (Carum carvi L.), used as a flavoring agent in food and beverages. It imparts a characteristic warm, slightly spicy, and aromatic taste commonly found in rye breads, liqueurs, and seasoning blends.
Carbon Dioxide
FlavoringCarbon dioxide (CO₂) is a naturally occurring gas used in food production as a preservative, propellant, and processing aid. It functions as an antimicrobial agent, antioxidant, and pH control agent across numerous food and beverage applications.
Cardamom (elletaria Cardamomum (l.) Maton)
FlavoringCardamom (Elettaria cardamomum) is a natural spice derived from the seeds of a tropical plant, widely used as a flavoring agent in food and beverages. It has been granted GRAS (Generally Recognized As Safe) status by the FDA and has no reported adverse events or recalls associated with its use as a food additive.
Cardamom Oleoresin
FlavoringCardamom oleoresin is a concentrated flavoring extract derived from cardamom seeds, containing the essential oils and flavor compounds that give cardamom its distinctive warm, spicy taste. It is used in small quantities in food and beverage products as a natural flavoring agent.
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