Flavoring Additives
2,391 FDA-listed flavoring substances — safety ratings, regulatory status, adverse event data.
Showing 2281–2304 of 2,391 flavoring additives
Peanut Stearine (arachis Hypogaea L.)
FlavoringPeanut stearine is a flavoring agent derived from peanut oil (Arachis hypogaea L.) through separation or processing methods. It is used in food products to impart peanut flavor characteristics and is classified as a flavoring adjuvant in food formulation.
Pecan Shell Flour
FlavoringPecan shell flour is a plant-derived flavoring ingredient produced from ground pecan shells. It is used in food manufacturing as a flavoring agent or adjuvant to impart pecan taste and aroma to various food products.
Pectinase From Aspergillus Niger
FlavoringPectinase from Aspergillus niger is an enzyme derived from a fungal source that breaks down pectin in plant cell walls. It functions as a processing aid, flavor enhancer, and stabilizer in food production, helping to clarify juices, improve texture, and enhance flavor release.
Pectinase From Bacillus Subtilis
FlavoringPectinase from Bacillus subtilis is an enzyme derived from a common bacterium that breaks down pectin in plant cell walls. It is used in food processing as a flavor enhancer, clarifying agent, and processing aid, particularly in juice, wine, and beverage production.
Pennyroyal, Oil, American (hedeoma Pulegiodes (l.))
FlavoringPennyroyal oil, American (Hedeoma pulegioides) is a volatile essential oil derived from American pennyroyal plant, used as a flavoring agent in food products. Due to toxicity concerns associated with pulegone, a primary constituent, it is not approved by the FDA as Generally Recognized as Safe (GRAS) and has limited use in commercial food applications.
Pennyroyal, Oil, European (mentha Pulegium L.)
FlavoringPennyroyal oil, European (Mentha pulegium L.) is a volatile essential oil used as a flavoring agent in food products. Despite its traditional use in beverages and confections, it is not recognized as Generally Recognized As Safe (GRAS) by the FDA and has limited approved applications in food.
Pent-2-enyl Hexanoate
FlavoringPent-2-enyl hexanoate (CAS 74298-89-8) is a synthetic flavoring compound used in the food and beverage industry to provide fruity, apple-like sensory characteristics. It functions as a flavoring agent or adjuvant in processed foods and beverages.
Pentadecanoic Acid
FlavoringPentadecanoic acid (also known as pentadecylic acid) is a naturally occurring saturated fatty acid with 15 carbon atoms. It is used as a flavoring agent and adjuvant in food products to enhance or modify taste profiles.
Pentyl 2-furyl Ketone
FlavoringPentyl 2-furyl Ketone (CAS 14360-50-0) is an organic flavoring compound used to impart fruity and complex taste notes in food products. This synthetic ketone is not currently approved as a Generally Recognized as Safe (GRAS) substance by the FDA, limiting its use in the United States food industry.
Pentylamine
FlavoringPentylamine (CAS 110-58-7) is an organic compound classified as a flavoring agent or adjuvant in food applications. It is not currently approved as a food additive by the FDA and has not been designated as Generally Recognized as Safe (GRAS).
Pepper, Black, Oil (piper Nigrum L.)
FlavoringBlack pepper oil is a volatile essential oil extracted from black peppercorns (Piper nigrum L.), commonly used as a natural flavoring agent in food products. It provides the characteristic pungent, spicy taste and aroma associated with black pepper in processed foods, beverages, and seasonings.
Pepper, Black, Oleoresin (piper Nigrum L.)
FlavoringBlack pepper oleoresin is a concentrated extract from black pepper berries (Piper nigrum L.) that contains the natural flavoring compounds responsible for pepper's characteristic pungent taste and aroma. It is used as a flavoring agent in various food products to provide pepper flavor without the visible black specks of ground pepper.
Pepper, Cayenne
FlavoringCayenne pepper is a natural spice derived from dried chili peppers (Capsicum annuum) used as a flavoring agent in food products. It adds pungent heat and distinctive flavor to cuisines worldwide and is commonly found in seasonings, sauces, and processed foods.
Pepper, Red
FlavoringRed pepper is a natural flavoring agent derived from red pepper plants (Capsicum species), used to impart pungent, spicy flavor to food products. It functions as a flavoring adjuvant in various culinary and processed food applications.
Pepper, White (piper Nigrum L.)
FlavoringWhite pepper is a natural spice derived from the berry of the Piper nigrum plant, with the outer hull removed. It serves as a flavoring agent in food products, providing a pungent, slightly milder taste compared to black pepper.
Pepper, White, Oil (piper Nigrum L.)
FlavoringWhite pepper oil is an essential oil extracted from the fruit of Piper nigrum L., the black pepper plant. It functions as a flavoring agent in food products, delivering the characteristic peppery taste and aroma associated with white pepper.
Pepper, White, Oleoresin (piper Nigrum L.)
FlavoringWhite pepper oleoresin is a concentrated flavoring extract derived from white peppercorns (Piper nigrum L.), containing the plant's essential oils and pungent compounds. It is used in food manufacturing as a natural flavoring agent to impart pepper taste and aroma to various products.
Peppermint Leaves (mentha Piperita L.)
FlavoringPeppermint leaves (Mentha piperita L.) are a natural flavoring agent derived from the peppermint plant. This botanical ingredient is commonly used to impart mint flavor to beverages, confectionery, and other food products.
Peppermint Plant
FlavoringPeppermint Plant (CAS 977001-36-7) is a natural flavoring agent derived from peppermint herb used to impart characteristic minty flavor to food and beverage products. It functions as a flavoring adjuvant in various food applications to enhance taste profiles.
Peptones
FlavoringPeptones are small protein fragments produced by partial hydrolysis of proteins, used as flavor enhancers and flavoring agents in food products. They contribute umami taste and savory notes to processed foods, beverages, and seasonings.
Perilla Leaf Oil
FlavoringPerilla Leaf Oil is a natural flavoring agent derived from perilla leaves, used to impart distinctive aromatic and taste characteristics to food products. It functions as a flavoring adjuvant in the food industry, though it has not received FDA GRAS (Generally Recognized as Safe) status.
Perillaldehyde
FlavoringPerillaldehyde is a naturally occurring organic compound derived from plants of the Perilla genus, used as a flavoring agent in food products. It provides a characteristic minty, spicy aroma and is valued in culinary applications for its sensory properties.
Perillaldehyde Propyleneglycol Acetal
FlavoringPerillaldehyde propyleneglycol acetal is a synthetic flavoring agent derived from perillaldehyde, a natural compound found in mint and shiso plants. It is used in food products to provide mint and herbal flavor notes.
Perillyl Acetate
FlavoringPerillyl acetate is a naturally-derived flavoring compound classified as an ester that occurs in plant essential oils, particularly mint and citrus plants. It is used in the food industry as a flavoring agent and flavor enhancer to provide fruity and minty notes in various processed foods and beverages.
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