Other Additives

Candida Guilliermondii

Candida 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.

CAS 977075-47-0View

Candida Lipolytica

Candida 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.

CAS 67892-25-5View

Carbohydrase And Cellulase From Aspergillus Niger

Carbohydrase 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.

CAS 977050-27-3View

Carbohydrase And Protease, Mixture, From Bacillus Subtilis

Carbohydrase 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.

CAS 977082-97-5View

Carbohydrase From Aspergillus Oryzae

Carbohydrase 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.

CAS 977017-32-5View

Carbohydrase From Bacillus Amyloliquefaciens

Carbohydrase 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.

CAS 977184-71-6View

Carbohydrase From Bacillus Licheniformis

Carbohydrase 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.

CAS 977043-27-8View

Carbohydrase From Bacillus Subtilis

Carbohydrase 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.

CAS 977031-70-1View

Carbohydrase From Rhizopus Oryzae

Carbohydrase 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.

CAS 977050-28-4View

Carbohydrase From Saccharomyces Spp.

Carbohydrase 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.

CAS 977031-72-3View

Carbohydrase/proteinase Preparation, Bacillus Licheniformis

Carbohydrase/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.

CAS 977083-17-2View

Carrageenan Salts With Polysorbate 80

Carrageenan 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.

CAS 977043-70-1View

Catalase From Aspergillus Niger

Catalase 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.

CAS 977031-84-7View

Catalase From Bovine Liver

Catalase 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.

CAS 81457-95-6View

Catalase From Penicillium Notatum

Catalase 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.

CAS 977090-05-3View

Cellulase From Trichoderma Longibrachiatum

Cellulase 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.

CAS 977122-87-4View

Cellulose Triacetate

Cellulose triacetate is a cellulose derivative where three hydroxyl groups per glucose unit are acetylated. Its specific function in food applications remains unclear, and it is not approved as a food additive by the FDA.

CAS 9012-09-3View

Cellulose, Diethylaminoethyl

Cellulose, Diethylaminoethyl (DEAE-cellulose) is a chemically modified cellulose derivative created by attaching diethylaminoethyl groups to cellulose molecules. Its specific function in food applications remains undocumented in available regulatory and scientific literature.

CAS 9013-34-7View

Chamomile Flower (matricaria Chamomilla L.)

Chamomile flower (Matricaria chamomilla L.) is a dried botanical ingredient derived from the chamomile plant. While traditionally used in teas and herbal preparations, its specific function as a food additive remains undefined, and it is not officially recognized by the FDA as Generally Recognized as Safe (GRAS).

CAS 977001-96-9View

Chicle (manilkara Zapotilla Gilly And M. Chicle Gilly)

Chicle is a natural masticatory substance derived from the sapodilla tree (Manilkara zapota and M. chicle), traditionally used as the base ingredient in chewing gum. It functions as a gum base that provides elasticity and texture to chewing products.

CAS 8021-77-0View

Chicle, Venezuelan (manilkara Williamsii Standley And Related Spp.)

Venezuelan chicle is a natural masticatory substance derived from the latex of the Manilkara williamsii tree and related species. It is traditionally used as the base ingredient in chewing gum and other masticatory products.

CAS 977081-42-7View

Chilte (cnidoscolus (also Known As Jatropha) Spp.)

Chilte is a masticatory substance derived from Cnidoscolus (Jatropha) species, plants native to Central America. It is used as a chewing gum base or similar food ingredient in traditional and modern food applications.

CAS 977011-40-7View

Chiquibul (manilkara Zapotilla Gilly)

Chiquibul is a natural masticatory substance derived from the latex of the Manilkara zapotilla tree, traditionally used as a gum base in chewing gum products. It functions as a natural binding and texturizing agent in food applications.

CAS 977052-58-6View

Chlorine Dioxide