Other Additives
275 FDA-listed other substances — safety ratings, regulatory status, adverse event data.
Showing 193–216 of 275 other additives
Lactase From Saccharomyces (kluyveromyces) Lactis
OtherLactase from Saccharomyces (Kluyveromyces) lactis is an enzyme derived from yeast that breaks down lactose into glucose and galactose. It is used in food processing to reduce lactose content in dairy products, making them suitable for lactose-intolerant consumers.
Lactase From Saccharomyces Fragilis
OtherLactase from Saccharomyces fragilis is an enzyme derived from yeast that breaks down lactose into simpler sugars. It is used in food processing to reduce lactose content in dairy products, making them more digestible for lactose-intolerant consumers.
Lactase Preparation, Candida Pseudotropicalis
OtherLactase Preparation from Candida Pseudotropicalis is an enzyme derived from the yeast species Candida pseudotropicalis that catalyzes the breakdown of lactose into glucose and galactose. It is used in food processing to reduce lactose content in dairy products, making them more digestible for lactose-intolerant consumers.
Lanolin
OtherLanolin is a waxy substance derived from sheep's wool that functions as a masticatory substance in food products. It is used primarily in chewing gum and similar products to improve texture and workability.
Lauroyl Diethanolamide
OtherLauroyl diethanolamide (CAS 120-40-1) is a synthetic compound derived from lauric acid and diethanolamine. It functions as a washing or surface removal agent in food processing, helping to remove residues and contaminants from food contact surfaces and equipment.
Lavandin Absolute
OtherLavandin Absolute is a concentrated extract derived from lavandin plants (Lavandula × intermedia), produced through solvent extraction methods. Its function in food applications remains unclear, and it is not currently approved as a food additive by the FDA.
Lavandin, Concrete
OtherLavandin Concrete is a plant-derived extract obtained from the lavandin plant (Lavandula hybrida), a hybrid cross between true lavender and spike lavender. Its specific function in food applications remains unspecified in regulatory documentation, and it is not currently authorized as a food additive by the FDA.
Leche Caspi (couma Macrocarpa Barb. Rodr.)
OtherLeche Caspi is a natural masticatory substance derived from the couma macrocarpa tree, a plant native to South America. It is used in chewing gum and similar products as a gum base component that provides texture and chewability.
Leche De Vaca (brosimum Utile (h.b.k.) Pittier, And Poulsenia Spp.)
OtherLeche de Vaca is a plant-derived masticatory substance obtained from the latex of two tropical tree species (Brosimum utile and Poulsenia spp.). It is used as a chewing gum base or masticatory ingredient in food products, primarily in traditional and regional applications.
Lemon Terpenes
OtherLemon terpenes (CAS 68917-33-9) are volatile organic compounds derived from lemon peel and other citrus sources. While their specific function in food applications remains poorly documented, they are used in flavoring and fragrance applications in the food industry.
Lepidine
OtherLepidine (CAS 491-35-0) is a nitrogen-containing organic compound with an unknown function in food applications. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance and has no documented adverse events or product recalls associated with its use.
Lignin
OtherLignin (CAS 9005-53-2) is a complex organic polymer naturally present in plant cell walls. Its specific function as a food additive remains unclear, and it is not currently approved by the FDA as a food ingredient.
Lignin Sodium Sulfonate
OtherLignin Sodium Sulfonate (CAS 8061-51-6) is a chemical compound derived from lignin, a natural polymer found in wood. It is primarily used as a boiler water additive in food processing equipment rather than as a direct food ingredient.
Lignosulfonic Acid
OtherLignosulfonic acid is a byproduct of wood pulp processing that functions as a boiler water additive in food manufacturing facilities. It is not directly added to food products but rather used in equipment maintenance to prevent scale and corrosion in industrial boilers.
Lime, Essence
OtherLime Essence is a flavoring compound derived from lime fruit with the CAS number 977164-71-8. Its specific function in food products remains undocumented in available scientific literature, though it is typically used as a flavoring agent in beverages and food formulations.
Lipase From Animal Tissue
OtherLipase from animal tissue is an enzyme derived from animal sources that catalyzes the breakdown of fats into fatty acids and glycerol. It is used in food processing to enhance flavor development, improve texture, and facilitate fat digestion in various dairy and meat products.
Lipase From Aspergillus Niger
OtherLipase from Aspergillus niger is an enzyme derived from a fungal strain that breaks down fats and oils in food processing. It is used primarily in cheese production, dairy manufacturing, and flavor development in various food products.
Lipase From Aspergillus Oryzae
OtherLipase from Aspergillus oryzae is an enzyme derived from a food-grade fungus that breaks down fats during food processing. It functions as a processing aid to improve flavor development, texture, and quality in various food products.
Lipase From Rhizopus Niveus
OtherLipase from Rhizopus niveus is an enzyme derived from a fungal source that catalyzes the breakdown of fats and oils in food processing. It is used in cheese production, dairy processing, and other food applications where fat modification is desired.
Listeria-specific Bacteriophage Preparation
OtherListeria-specific Bacteriophage Preparation is a biological antimicrobial agent composed of viruses that specifically target Listeria monocytogenes bacteria. It is used in food processing to reduce pathogenic Listeria contamination and improve food safety.
Lungmoss (sticta Pulmonacea Ach.)
OtherLungmoss (Sticta pulmonacea) is a lichen species used as a food additive, though its specific function in food applications remains undefined. It has no FDA GRAS approval and minimal regulatory documentation, with no reported adverse events or recalls associated with its use.
Malt
OtherMalt is an enzyme preparation derived from germinated cereal grains, primarily barley, that breaks down starches and proteins in food production. It is commonly used in baking, brewing, and grain processing to improve texture, fermentation, and nutritional quality.
Massaranduba Balata (manilkara Huberi (ducke) Chevalier)
OtherMassaranduba Balata is a natural masticatory substance derived from the latex of the Manilkara huberi tree, a tropical species native to the Amazon region. It is used in chewing gum and similar products as a gum base component to provide texture and chewability.
Massaranduba Balata, Solvent-free Resin Extract
OtherMassaranduba Balata, Solvent-free Resin Extract is a natural resin derived from the Massaranduba tree used as a masticatory substance in chewing gum and similar products. It functions as a gum base component that provides elasticity and texture to chewable confections.
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