Other Additives
451 FDA-listed other substances — safety ratings, regulatory status, adverse event data.
Showing 49–72 of 451 other additives
Bouillon, Vegetable, Smoke
OtherVegetable Bouillon, Smoke is a flavoring ingredient derived from vegetable sources with smoke flavoring components. Its specific function in food products remains largely undocumented in available scientific literature, though it is presumed to be used as a flavor enhancer or seasoning base in various food applications.
Butadiene-styrene Rubber
OtherButadiene-styrene rubber is a synthetic polymer derived from petroleum that is used as a masticatory substance (chewing gum base component). It provides elasticity and texture to chewing gum products and is not intended to be swallowed.
Butyl Oleate Sulfate
OtherButyl Oleate Sulfate (CAS 38621-44-2) is a surfactant compound with unclear food applications. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance and has not been formally evaluated for use in food products.
Calamus Extract
OtherCalamus extract is a flavoring substance derived from the rhizome of Acorus calamus (sweet flag plant). It has been prohibited in food use by the FDA due to safety concerns, despite limited adverse event reports in the agency's database.
Calcium Benzoate
OtherCalcium benzoate is the calcium salt of benzoic acid and functions as an antimicrobial preservative in food and beverages. It works by inhibiting the growth of bacteria, yeasts, and molds, thereby extending product shelf life and maintaining food safety.
Calcium Diglutamate
OtherCalcium diglutamate is a calcium salt of glutamic acid that functions as a food additive, though its specific applications in food products remain largely undocumented. With no reported adverse events or FDA recalls, and minimal regulatory approval data, this additive represents an understudied category in the food safety landscape.
Calcium Lignosulfonate
OtherCalcium lignosulfonate is a surface-active agent derived from lignin, a natural polymer found in wood. It is used in food processing as an emulsifier and dispersing agent to improve texture and stability in various food products.
Calcium Phytate
OtherCalcium phytate is a salt compound formed from phytic acid and calcium. Its specific function in food applications remains unclear, and it is not currently recognized as safe (GRAS) by the FDA for use as a food additive.
Candida Guilliermondii
OtherCandida guilliermondii is a yeast species used as a processing aid in food production. It functions to assist in manufacturing processes rather than remaining in the final food product.
Candida Lipolytica
OtherCandida lipolytica is a yeast microorganism with the CAS number 67892-25-5. Its specific function in food applications remains undetermined, and it has not received FDA GRAS (Generally Recognized as Safe) status.
Carbohydrase And Cellulase From Aspergillus Niger
OtherCarbohydrase and cellulase from Aspergillus niger is an enzyme preparation derived from the fungus Aspergillus niger, used as a processing aid to break down carbohydrates and cellulose in food production. It facilitates texture modification and ingredient processing in various food manufacturing applications.
Carbohydrase And Protease, Mixture, From Bacillus Subtilis
OtherCarbohydrase and Protease Mixture from Bacillus Subtilis is an enzyme complex derived from the bacterium Bacillus subtilis that breaks down carbohydrates and proteins in food. It is used in food processing to improve texture, digestibility, and processing efficiency in various food applications.
Carbohydrase From Aspergillus Oryzae
OtherCarbohydrase from Aspergillus oryzae is an enzyme preparation derived from the fungus Aspergillus oryzae that breaks down carbohydrates in food processing. Its specific function in food applications remains poorly documented in available scientific literature.
Carbohydrase From Bacillus Amyloliquefaciens
OtherCarbohydrase from Bacillus amyloliquefaciens is an enzyme derived from a naturally occurring bacterium that breaks down carbohydrates in food processing. It is used primarily in the production of starch-based products, beverages, and baked goods to improve texture, digestibility, and processing efficiency.
Carbohydrase From Bacillus Licheniformis
OtherCarbohydrase from Bacillus licheniformis is an enzyme derived from the bacterium Bacillus licheniformis that breaks down carbohydrates in food processing. It is used in industrial food applications to improve texture, digestibility, and processing efficiency in various food products.
Carbohydrase From Bacillus Subtilis
OtherCarbohydrase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that catalyzes the breakdown of carbohydrates in food processing. It is used in food manufacturing to improve texture, digestibility, and processing efficiency in various food applications.
Carbohydrase From Rhizopus Oryzae
OtherCarbohydrase from Rhizopus oryzae is an enzyme derived from a fungal source that breaks down carbohydrates during food processing. It functions as a processing aid to improve texture, fermentation efficiency, or other processing outcomes in food manufacturing.
Carbohydrase From Saccharomyces Spp.
OtherCarbohydrase from Saccharomyces spp. is an enzyme derived from yeast species that breaks down complex carbohydrates into simpler sugars. It is used in food processing to improve fermentation efficiency, enhance sweetness, and modify texture in various food and beverage products.
Carbohydrase/proteinase Preparation, Bacillus Licheniformis
OtherCarbohydrase/proteinase Preparation from Bacillus Licheniformis is an enzyme complex derived from the bacterium Bacillus licheniformis. It is used in food processing to break down carbohydrates and proteins, improving texture, digestibility, and processing efficiency in various food applications.
Carrageenan Salts With Polysorbate 80
OtherCarrageenan Salts With Polysorbate 80 is a combination additive that pairs carrageenan, a natural gelling agent derived from red seaweed, with polysorbate 80, an emulsifier. This formulation functions as a drying agent in food products, helping to control moisture content and improve texture stability.
Catalase From Aspergillus Niger
OtherCatalase from Aspergillus niger is an enzyme derived from a naturally occurring fungus that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food manufacturing and preservation processes.
Catalase From Bovine Liver
OtherCatalase from bovine liver is an enzyme derived from cow liver that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food processing and extending shelf life.
Catalase From Penicillium Notatum
OtherCatalase from Penicillium notatum is an enzyme derived from a fungal strain that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove residual hydrogen peroxide used in food processing.
Cellulase From Trichoderma Longibrachiatum
OtherCellulase from Trichoderma longibrachiatum is an enzyme derived from a fungal organism that breaks down cellulose into simpler sugars. It is used in food processing to improve texture, clarity, and extractability of juices and other plant-based beverages.
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