Flavoring Additives
2,954 FDA-listed flavoring substances — safety ratings, regulatory status, adverse event data.
Showing 1297–1320 of 2,954 flavoring additives
Chives (allium Schoenoprasum L.)
FlavoringChives (Allium schoenoprasum L.) is a fresh culinary herb from the onion family used as a natural flavoring agent and flavor enhancer in food products. It imparts a mild onion-like taste and is commonly added to dishes for seasoning and aromatic purposes.
Choline Chloride(also Includes Choline)
FlavoringCholine chloride is a water-soluble compound containing choline, an essential nutrient required for various metabolic processes. It is used as a flavoring agent and nutritional supplement in food and animal feed products.
Chrysanthemum Extract
FlavoringChrysanthemum extract is a natural flavoring ingredient derived from chrysanthemum flowers, used to impart floral and herbal notes to food and beverage products. It functions as a flavoring agent or adjuvant in various food applications.
Cinchona Bark, Red (cinchona Succirubra Pav. Or Its Hybrids)
FlavoringRed cinchona bark is a natural flavoring agent derived from the bark of Cinchona succirubra trees, traditionally used to impart bitter flavors in beverages and food products. It contains alkaloids including quinine and is employed in small quantities as a flavoring adjuvant in the food industry.
Cinchona Bark, Red, Extract (cinchona Succirubra Pav. Or Its Hybrids)
FlavoringCinchona bark red extract is a natural flavoring agent derived from the bark of Cinchona succirubra trees or their hybrids. It is used in food and beverages to impart bitter flavoring characteristics and is traditionally associated with tonic beverages.
Cinchona Bark, Yellow (cinchona Spp.)
FlavoringCinchona bark, yellow is a natural flavoring agent derived from the bark of cinchona tree species. It is used in food and beverage production to impart bitter and quinine-like flavoring characteristics, historically employed in tonic waters and other beverages.
Cinchona Bark, Yellow, Extract (cinchona Spp.)
FlavoringCinchona Bark, Yellow, Extract is a natural flavoring agent derived from the bark of Cinchona species trees, traditionally used to impart bitter flavoring compounds to beverages and food products. The extract contains alkaloids and other plant compounds that provide distinctive bitter and slightly aromatic characteristics.
Cinchona, Extract (cinchona Spp.)
FlavoringCinchona extract is a flavoring agent derived from the bark of cinchona tree species, used to impart bitter taste notes in beverages and food products. It contains alkaloids including quinine and has been used historically in traditional medicine and as a flavoring component in some beverages.
Cinnamaldehyde
FlavoringCinnamaldehyde (CAS 104-55-2) is an organic compound that gives cinnamon its characteristic flavor and aroma. It is used as a flavoring agent in food and beverages to provide cinnamon taste without adding actual cinnamon spice.
Cinnamaldehyde Ethylene Glycol Acetal
FlavoringCinnamaldehyde ethylene glycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component of cinnamon flavor. It is used in food products to provide cinnamon and spice-like flavoring notes.
Cinnamaldehyde Propyleneglycol Acetal
FlavoringCinnamaldehyde propyleneglycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component responsible for cinnamon's distinctive taste and aroma. It is used in food and beverage products to impart cinnamon-like flavoring.
Cinnamic Acid
FlavoringCinnamic acid is a naturally occurring organic compound found in cinnamon and other plants, used as a flavoring agent in food products. It provides a characteristic cinnamon-like taste and aroma to beverages, confectionery, and baked goods.
Cinnamon (cinnamomum Spp.)
FlavoringCinnamon (Cinnamomum spp.) is a natural spice derived from the bark of cinnamon trees, widely used as a flavoring agent in food and beverages. It functions as a flavoring adjuvant and processing aid, contributing distinctive warm, sweet, and spicy notes to various food products.
Cinnamon Bark Oleoresin, Ceylon, Chinese, Or Saigon (cinnamomum Spp.)
FlavoringCinnamon bark oleoresin is a concentrated flavoring extract derived from cinnamon bark species native to Ceylon, China, and Saigon regions. It is used as a natural flavoring agent in food and beverage products to impart cinnamon taste and aroma.
Cinnamon Bark, Extract (cinnamomum Spp.)
FlavoringCinnamon Bark Extract is a flavoring agent derived from the bark of Cinnamomum species plants. It is used in food and beverage products to impart cinnamon flavor and aroma, and has been documented with zero adverse events and recalls in FDA records.
Cinnamon Bark, Oil (cinnamomum Spp.)
FlavoringCinnamon Bark Oil is a volatile essential oil derived from cinnamon trees (Cinnamomum species), used as a flavoring agent in foods and beverages. It provides the characteristic warm, spicy flavor of cinnamon and is commonly used in baked goods, beverages, and confectionery products.
Cinnamon Leaf, Oil (cinnamomum Spp.)
FlavoringCinnamon Leaf Oil is a natural flavoring agent derived from cinnamon plant species (Cinnamomum spp.), commonly used to impart cinnamon flavor to food and beverage products. It is obtained through steam distillation or solvent extraction of cinnamon leaves and serves primarily as a flavoring adjuvant in the food industry.
Cinnamyl Acetate
FlavoringCinnamyl acetate is an organic compound (CAS 103-54-8) used as a flavoring agent in food products to provide cinnamon and spice-like notes. It is a naturally occurring ester found in cinnamon oil and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
Cinnamyl Alcohol
FlavoringCinnamyl alcohol is an organic compound derived from cinnamon that functions as a flavoring agent in food products. It imparts spicy, cinnamon-like flavor characteristics and is used in beverages, baked goods, and confections to enhance taste profiles.
Cinnamyl Anthranilate--prohibited
FlavoringCinnamyl anthranilate is a synthetic chemical compound that was once considered for use as a flavoring agent or adjuvant in food products. However, due to safety concerns identified in animal studies, its use in food is prohibited in the United States and it has never been approved for food use in the European Union.
Cinnamyl Benzoate
FlavoringCinnamyl benzoate is a synthetic flavoring compound derived from benzoic acid and cinnamyl alcohol. It is used in the food industry as a flavoring agent to impart cinnamon and spice-like notes to various food and beverage products.
Cinnamyl Butyrate
FlavoringCinnamyl butyrate is an ester compound created by combining cinnamic alcohol with butyric acid. It is used as a flavoring agent in food products to impart fruity, floral, and cinnamon-like aromatic notes.
Cinnamyl Cinnamate
FlavoringCinnamyl cinnamate is an organic ester compound used as a flavoring agent in food products to impart cinnamon and spice notes. It is not currently approved as a food additive by the FDA but may be used in some jurisdictions under different regulatory frameworks.
Cinnamyl Formate
FlavoringCinnamyl formate is an organic ester compound used as a flavoring agent in food products. It imparts cinnamon-like aromatic characteristics and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
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