Other Additives

Fungal Hemicellulase

Fungal Hemicellulase is an enzyme derived from fungal sources that breaks down hemicellulose, a component of plant cell walls. It is used in food processing to improve texture, extract nutrients, and enhance processing efficiency in various food and beverage applications.

CAS 977147-94-6View

Fungal Pectinase

Fungal pectinase is an enzyme derived from fungal sources that breaks down pectin, a naturally occurring polysaccharide in plant cell walls. It is used in food processing to improve juice clarity, extract yields, and texture modification in various beverages and food products.

CAS 977033-80-9View

Furcelleran

Furcelleran is a natural polysaccharide extracted from red algae (Furcellaria lumbricalis) that functions as a processing aid and gelling agent in food production. It is structurally similar to carrageenan and is used to improve texture and stability in various food products.

CAS 9000-21-9View

Gibberellic Acid & Potassium Gibberellate

Gibberellic acid and potassium gibberellate are plant hormones derived from the fungus Gibberella fujikuroi, used in brewing and malting processes to enhance grain fermentation and enzyme development. These compounds are not currently approved as food additives by the FDA but are permitted in some international jurisdictions for specific food processing applications.

CAS 977136-81-4View

Glucose Isomerase From Bacillus Coagulans

Glucose Isomerase From Bacillus Coagulans is an enzyme derived from the bacterium Bacillus coagulans that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetening ingredients.

CAS 977042-63-9View

Glucose Isomerase From Immobilized Arthrobacter Globiformis

Glucose Isomerase from Immobilized Arthrobacter Globiformis is an enzyme preparation derived from the bacterium Arthrobacter globiformis that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup and other sweetener applications in the food industry.

CAS 977090-08-6View

Glucose Isomerase From Streptomyces Olivaceus

Glucose Isomerase from Streptomyces olivaceus is an enzyme derived from the bacterium Streptomyces olivaceus that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup (HFCS) and other sweetener manufacturing processes in the food industry.

CAS 977078-16-2View

Glucose Isomerase From Streptomyces Olivochromogenes

Glucose isomerase from Streptomyces olivochromogenes is an enzyme derived from bacteria that catalyzes the conversion of glucose to fructose. It is used in the food industry to produce high-fructose corn syrup and other sweetener products.

CAS 977090-07-5View

Glucose Isomerase From Streptomyces Rubiginosus

Glucose Isomerase from Streptomyces Rubiginosus is an enzyme derived from a soil bacterium that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetener products.

CAS 977090-06-4View

Glucose Oxidase Catalase Preparation

Glucose Oxidase Catalase Preparation is an enzyme complex derived from microorganisms that catalyzes the oxidation of glucose and the breakdown of hydrogen peroxide. It is used in food processing to remove oxygen and glucose, improving product stability and shelf life.

CAS 9001-35-8View

Glucose Oxidase From Aspergillus Niger

Glucose Oxidase From Aspergillus Niger is an enzyme derived from the fungus Aspergillus niger that catalyzes the oxidation of glucose. It is primarily used in food processing to remove residual oxygen and glucose, extending shelf life and preventing browning in various food products.

CAS 977031-82-5View

Glucose Oxidase From Penicillium Notatum

Glucose Oxidase from Penicillium Notatum is an enzyme derived from fungal fermentation that catalyzes the oxidation of glucose. It is used in food processing to remove oxygen, improve dough properties, and enhance food stability.

CAS 977090-09-7View

Glucosidase From Aspergillus Flavus

Glucosidase from Aspergillus flavus is an enzyme used in food processing to break down glucosides into simpler sugars and other compounds. It functions as a processing aid in various food manufacturing applications where enzymatic hydrolysis is desired.

CAS 977091-48-7View

Glucosidase From Aspergillus Niger

Glucosidase from Aspergillus niger is an enzyme derived from a fungal source that breaks down glucosides into simpler sugars. It is used in food processing to improve texture, flavor release, and digestibility in various beverage and food applications.

CAS 977091-49-8View

Glucosidase From Aspergillus Oryzae

Glucosidase from Aspergillus oryzae is an enzyme derived from a naturally occurring fungus that breaks down complex carbohydrates and glucosides in food processing. It is primarily used in the production of sweeteners, alcoholic beverages, and other fermented food products to improve flavor development and fermentation efficiency.

CAS 977091-50-1View

Avoid

Glutaraldehyde

Glutaraldehyde (CAS 111-30-8) is a five-carbon dialdehyde compound primarily used as an oxidizing or reducing agent in food processing. It is not approved as a food additive by the FDA and has no GRAS (Generally Recognized as Safe) status for food applications.

CAS 111-30-8View

Glyceryl Behenate

Glyceryl behenate is a synthetic fatty acid ester derived from glycerin and behenic acid, used as a formulation aid in pharmaceutical and cosmetic applications. While approved in some regulatory contexts, its use in food is limited and not formally recognized as GRAS by the FDA.

CAS 77538-19-3View

Glyceryl Palmitostearate

Glyceryl palmitostearate is a synthetic lipid compound created by combining glycerol with palmitic and stearic acids. It functions as a formulation aid in food products, helping to improve texture, stability, and processing characteristics.

CAS 8067-32-1View

Grapefruit, Extract

Grapefruit extract (CAS 90045-43-5) is a natural ingredient derived from grapefruit fruit, seeds, or pulp. Its specific function in food applications remains poorly documented, though extracts from citrus fruits are commonly used in food production.

CAS 90045-43-5View

Unknown18 events

Grapefruit, Juice

Grapefruit juice is a natural beverage derived from grapefruit fruit, commonly consumed as a drink and occasionally used in food formulations. Its specific function as a food additive remains unclear, though it may contribute flavor or nutritional properties to processed foods.

CAS 977038-26-8View

Grapefruit, Oil, Terpeneless (citrus Paradisi)

Grapefruit oil, terpeneless is a concentrated flavoring extract derived from grapefruit (Citrus paradisi) with volatile terpene compounds removed. It is used in food manufacturing as a flavoring agent to impart grapefruit taste and aroma to beverages, confections, and other food products.

CAS 68916-46-1View

Ground Limestone

Ground limestone is a mineral substance composed of calcium carbonate derived from crushed limestone rock. While its specific function in food applications remains unclear, it has been used in various food processing contexts with no reported adverse events to the FDA.

CAS 977032-78-2View

Guava Extract

Guava extract is a plant-derived substance obtained from guava fruit (Psidium guajava), used in food and beverage applications. Its specific functional properties in food formulations remain poorly characterized in regulatory documentation.

CAS 90045-46-8View

Gutta Hang Kang (palaquium Leiocarpum Boerl. And P. Oblongifolium Burck.)