Flavoring Additives
2,954 FDA-listed flavoring substances — safety ratings, regulatory status, adverse event data.
Showing 1705–1728 of 2,954 flavoring additives
Ethylamine
FlavoringEthylamine (CAS 75-04-7) is a simple organic compound used as a flavoring agent or flavoring adjuvant in food products. It contributes to the development of certain food flavors and is not currently approved as Generally Recognized as Safe (GRAS) by the FDA.
Ethylene Glycol Monophenyl Ether
FlavoringEthylene Glycol Monophenyl Ether, also known as 2-Phenoxyethanol, is a chemical compound primarily used as a flavoring agent or adjuvant in food products. It is valued for its faint, pleasant, rose-like, or honey-like aroma, contributing to various flavor profiles at low concentrations. While not specifically listed in the U.S. FDA's official GRAS regulations, it is recognized as Generally Recognized As Safe (GRAS) by the Flavor and Extract Manufacturers Association (FEMA) for its intended flavoring uses and has been approved by European and international regulatory bodies.
Ethylenediaminetetraacetic Acid Disodium Salt
FlavoringEthylenediaminetetraacetic Acid Disodium Salt, also known as disodium EDTA (Na2EDTA), is a synthetic compound primarily recognized for its chelating properties, meaning it can bind to metal ions. While other forms of EDTA are commonly used as sequestrants or stabilizers, this specific compound is categorized as a flavoring agent or adjuvant in food, where it helps maintain desired flavor profiles by preventing metallic-ion-catalyzed degradation.
Eucalyptol
FlavoringEucalyptol (1,8-cineole) is a naturally occurring organic compound found in eucalyptus oil and other plants, used as a flavoring agent in food and beverages. It provides a cooling, minty taste characteristic of eucalyptus and is generally recognized for use in limited food applications.
Eucalyptus, Oil (eucalyptus Globulus Labille)
FlavoringEucalyptus oil (Eucalyptus globulus Labille) is a volatile essential oil extracted from eucalyptus tree leaves, used as a flavoring agent in food products. It imparts a distinctive minty, cooling taste and aroma to beverages, confections, and other food items.
Eugenol
FlavoringEugenol is a naturally occurring organic compound derived primarily from clove oil and other plant sources. It functions as a flavoring agent in food products, providing characteristic spice and clove-like taste notes.
Eugenyl Acetate
FlavoringEugenyl acetate (CAS 93-28-7) is a naturally-derived organic compound used as a flavoring agent in food products. It imparts a clove-like, spicy aromatic note and is utilized in small quantities to enhance flavor profiles in various food and beverage applications.
Eugenyl Benzoate
FlavoringEugenyl benzoate is a synthetic flavoring compound derived from eugenol and benzoic acid. It is used in the food industry as a flavoring agent to impart spice and clove-like aromatic notes to various food and beverage products.
Eugenyl Formate
FlavoringEugenyl formate is a synthetic flavoring compound derived from eugenol, commonly found in clove oil. It is used in small quantities as a flavoring agent to impart spicy, clove-like sensory properties to food products.
Eugenyl Isovalerate
FlavoringEugenyl isovalerate is a synthetic flavoring compound derived from eugenol, commonly used to impart spicy, clove-like sensory notes in food products. This organic ester functions as a flavoring agent in various processed foods and beverages.
Farnesal
FlavoringFarnesal is a naturally occurring organic compound classified as a flavoring agent used to impart taste and aroma characteristics to food products. It belongs to the sesquiterpene alcohol family and is used in trace amounts to enhance flavor profiles in various food applications.
Farnesene
FlavoringFarnesene is a naturally occurring sesquiterpene compound used as a flavoring agent in food products. It contributes fruity and woody notes to beverages, confections, and other processed foods.
Farnesol
FlavoringFarnesol is a naturally occurring organic compound classified as a flavoring agent that contributes fruity, floral, and woody aromatic notes to food products. It is used in very small quantities to enhance flavor profiles in beverages, confectionery, and other processed foods.
Fenchyl Alcohol
FlavoringFenchyl alcohol is a naturally occurring organic compound used as a flavoring agent in food and beverages. It imparts a woody, camphoraceous taste and aroma, and is typically derived from fennel or synthesized for commercial use.
Fennel, Common (foeniculum Vulgare Mill.)
FlavoringFennel (Foeniculum vulgare Mill.) is a natural flavoring agent derived from the fennel plant, commonly used to impart anise-like flavor to foods and beverages. It is recognized as a traditional culinary and medicinal herb with a long history of use in food preparation.
Fennel, Sweet (foeniculum Vulgare Mill. Var. Dulce (d.c.) Alef.)
FlavoringSweet fennel is a natural flavoring agent derived from the fennel plant (Foeniculum vulgare Mill. var. dulce), known for its characteristic licorice-like taste. It is used in food and beverage manufacturing to provide distinctive flavor profiles in products such as candies, baked goods, beverages, and seasonings.
Fennel, Sweet, Oil (foeniculum Vulgare Mill. Var. Dulce (d.c.) Alef.)
FlavoringSweet fennel oil is a natural flavoring extract derived from the seeds of Foeniculum vulgare Mill. var. dulce, commonly used to impart anise-like flavor to beverages, confectionery, and baked goods. It is a volatile essential oil obtained through steam distillation or extraction methods.
Fenugreek (trigonella Foenum-graecum L.)
FlavoringFenugreek (Trigonella foenum-graecum L.) is a plant-derived flavoring agent derived from the seeds of the fenugreek plant. It is used in food manufacturing to impart a maple-like, slightly bitter flavor and is recognized as safe by the FDA for use in food products.
Fenugreek, Extract (trigonella Foenum-graecum L.)
FlavoringFenugreek extract is a natural flavoring agent derived from fenugreek seeds (Trigonella foenum-graecum L.), a legume plant native to South Asia. It is used in food products to impart a maple-like or spice-forward flavor and is primarily recognized for culinary applications in traditional cuisines and modern food manufacturing.
Fenugreek, Oleoresin (trigonella Foenum-graecum L.)
FlavoringFenugreek oleoresin is a concentrated flavoring extract derived from fenugreek seeds (Trigonella foenum-graecum L.), containing the plant's natural aromatic compounds. It is used in food manufacturing as a flavoring agent to impart a characteristic maple-like, slightly bitter taste to various food products.
Ferric Chloride
FlavoringFerric chloride (CAS 7705-08-0) is an iron compound used in food processing as an enzyme, flavoring agent, and processing aid. It functions primarily in food manufacturing rather than as a direct food ingredient, with applications in removing unwanted flavors and colors during food production.
Ferric Sulfate
FlavoringFerric sulfate (iron(III) sulfate) is an iron-containing compound used as a flavoring agent or adjuvant in food production. It serves primarily to enhance or modify flavor profiles in processed foods and beverages.
Ferrous L-lactate
FlavoringFerrous L-lactate is an iron compound combined with lactic acid, used as a flavoring agent and adjuvant in food products. It provides a mild acidic taste while delivering bioavailable iron, making it useful in fortified foods and beverages.
Fir (pine) Needles And Twigs (abies Sibirica Ledeb.)
FlavoringFir (pine) needle and twig extract from Siberian fir (Abies sibirica) is a natural flavoring agent derived from coniferous tree material. It is used in food and beverage products to impart pine, woody, and herbal flavor notes.
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