Other Additives
451 FDA-listed other substances — safety ratings, regulatory status, adverse event data.
Showing 433–451 of 451 other additives
Triethanolamine
OtherTriethanolamine (TEA) is an organic compound used as a malting or fermenting aid in food production. It functions to adjust pH and support fermentation processes in brewing and grain processing applications.
Triethylenetetramine Cross-linked With Epichlorohydrin
OtherTriethylenetetramine cross-linked with epichlorohydrin is a synthetic polymer processing aid used in food manufacturing. It functions as a chelating agent and water treatment compound in industrial food processing operations, not intended as a direct food ingredient.
Trifluoromethane Sulfonic Acid
OtherTrifluoromethane sulfonic acid (triflic acid) is a strong organic acid with industrial applications. Its specific use in food products remains undocumented, and it is not approved as a food additive by the FDA.
Trisodium Nitrilotriacetate
OtherTrisodium nitrilotriacetate (TNTA) is a chelating agent and water treatment chemical primarily used as a boiler water additive in industrial food processing equipment rather than as a direct food ingredient. It functions to prevent scale and corrosion in high-temperature water systems used in food manufacturing.
Trypsin From Animal Tissue
OtherTrypsin from animal tissue is a digestive enzyme derived from animal pancreatic tissue, commonly used in food processing to break down proteins. It functions as a processing aid in various food manufacturing applications where controlled protein hydrolysis is desired.
Tunu (castilla Fallax Cook)
OtherTunu (Castilla fallax Cook) is a plant-derived masticatory substance with CAS number 977011-54-3. It is used in food products as a chewing gum base or similar masticatory ingredient, though it remains largely undocumented in major regulatory frameworks.
Turpentine
OtherTurpentine (CAS 8052-14-0) is a volatile organic compound derived from pine tree resin, historically used in various industrial applications. Its function in food products is unclear, and it is not approved as a food additive by the FDA.
Urea
OtherUrea (57-13-6) is a nitrogen-containing organic compound used as a formulation aid in food processing. It is not approved as a direct food additive by the FDA but may be used in specific industrial applications under non-GRAS status.
Urease Enzyme Preparation (lactobacillus Fermentum)
OtherUrease Enzyme Preparation from Lactobacillus fermentum is a microbial enzyme product with an undefined functional role in food applications. Currently, it has not been approved by the FDA as Generally Recognized as Safe (GRAS), and its specific uses in commercial food production remain unclear.
Vanilla, Absolute (vanilla Spp.)
OtherVanilla Absolute is a concentrated extract derived from vanilla plants (Vanilla spp.), used as a flavoring ingredient in food products. Its exact function in specific applications remains undocumented, though vanilla extracts are traditionally used for flavor enhancement in beverages, desserts, and confectionery.
Vervain, European (verbena Officinalis L.)
OtherEuropean vervain (Verbena officinalis L.) is a traditional herbal plant used in botanical preparations and food applications. Its specific function as a food additive is not clearly defined in regulatory databases, and it is not approved as a food ingredient by the FDA.
Vetiverol
OtherVetiverol is a naturally occurring organic compound with the CAS number 68129-81-7, derived from vetiver plant materials. Its specific function in food applications remains undocumented in available safety literature, and it is not recognized as Generally Recognized As Safe (GRAS) by the FDA.
Vinyl Chloride-vinylidene Chloride Copolymer
OtherVinyl chloride-vinylidene chloride copolymer is a synthetic plastic material used as a surface-finishing agent in food contact applications. It forms protective coatings on food packaging and processing equipment to prevent contamination and extend shelf life.
Violet, Swiss (viola Calcarata L.)
OtherViolet, Swiss (Viola odorata L., CAS 977089-10-3) is a plant-derived ingredient derived from Swiss violet flowers. Its specific function in food applications remains undocumented in available regulatory and scientific literature.
Whey, Partially Dimineralized And Partially Delactosed
OtherWhey, partially demineralized and partially delactosed is a milk-derived ingredient processed to reduce mineral and lactose content while retaining protein. It functions as a formulation aid in food manufacturing to improve texture, stability, and nutritional profile.
Wort
OtherWort refers to the liquid extracted from the mashing process during beer and malt beverage production, containing fermentable sugars and other compounds. It is occasionally used as a flavoring ingredient or processing aid in food products, though its specific applications and regulatory status remain limited.
Xanthophyll
OtherXanthophyll is a naturally occurring yellow-orange pigment belonging to the carotenoid family, found in plants, algae, and animal tissues. It is used in food production primarily as a colorant to impart yellow and orange hues to various food products.
Yeast Extract Autolyzed
OtherAutolyzed yeast extract is a food ingredient derived from baker's or brewer's yeast that has undergone self-digestion (autolysis) to break down cellular components. It is commonly used as a flavoring agent and umami enhancer in soups, broths, seasonings, and savory food products.
Zinc Acetate
OtherZinc acetate is an organometallic compound containing zinc and acetic acid. While it has industrial and pharmaceutical applications, its use as a food additive remains unclear, with no established food safety approval from the FDA.
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