Food Additives with Caution
107 substances where evidence suggests some concern — limited data, conflicting studies, or restrictions in certain countries.
Showing 1–24 of 107 caution additives
2-butylisothiocyanate
Flavoring2-butylisothiocyanate is an organic compound classified as a flavoring agent or adjuvant. It is primarily used in food products to impart a pungent, mustard-like flavor profile, characteristic of many compounds found naturally in cruciferous vegetables. While approved as a flavoring in the European Union, it has not been formally designated as Generally Recognized As Safe (GRAS) by the U.S. FDA.
2-ethyl-2-hexenal
Flavoring2-ethyl-2-hexenal (CAS 645-62-5) is an unsaturated aldehyde used as a flavoring agent or adjuvant in food products. It imparts a distinctive green, fatty, and sometimes fruity or nutty aroma, making it valuable in various flavor formulations. While approved in the EU after EFSA's safety assessment, it is not listed as GRAS by the FDA.
Acesulfame Potassium
SweetenerAcesulfame potassium (acesulfame K) is a synthetic non-nutritive sweetener approximately 200 times sweeter than sugar. It is widely used in beverages, baked goods, and other food products to provide sweetness without calories.
Acetaldehyde
FlavoringAcetaldehyde (CAS 75-07-0) is a naturally occurring organic compound used as a flavoring agent in food products. It imparts fruity, fresh notes and is found naturally in many foods including fruits, fermented beverages, and bread.
Acetone
FlavoringAcetone (CAS 67-64-1) is a volatile organic solvent and flavoring agent used in food processing as a solvent, washing agent, and flavor enhancer. While not approved as a food additive by the FDA, it may be present in foods as a residual processing chemical.
Alum (double Sulfate Of Al And Nh4, K, Or Na)
Firming-agentAlum is a group of double sulfate salts containing aluminum combined with ammonium, potassium, or sodium. It functions as a firming agent in food products to maintain texture and crispness, particularly in pickled vegetables and canned products.
Aluminum Ammonium Sulfate
LeaveningAluminum ammonium sulfate is an inorganic salt compound used primarily as a leavening agent in baked goods. It functions as a chemical leavening agent that produces carbon dioxide gas, helping baked products rise, while also serving pH control and processing functions in food manufacturing.
Aluminum Hydroxide
ColorantAluminum hydroxide (CAS 21645-51-2) is an inorganic compound used in food as a colorant and processing aid. It functions as a color adjunct to stabilize or modify the appearance of food products in specific regulated applications.
Ammonium Chloride
FlavoringAmmonium chloride (NH₄Cl) is an inorganic salt used in food production as a dough strengthener, leavening agent, and flavoring agent. It functions as a processing aid that improves dough texture and rise in baked goods while contributing a slightly salty taste.
Arnica Flowers (arnica Spp.)
FlavoringArnica flowers are the dried flowering heads of Arnica montana and related Arnica species, used as a flavoring agent or flavoring adjuvant in food products. While traditionally used in herbal preparations, their use as a food additive is limited and not formally approved by the FDA as Generally Recognized as Safe (GRAS).
Aspartame
FlavoringAspartame (CAS 22839-47-0) is a synthetic non-nutritive sweetener and flavor enhancer approximately 200 times sweeter than sucrose. It is widely used in diet beverages, sugar-free products, and tabletop sweeteners globally, though regulatory approval varies by jurisdiction.
Astaxanthin
ColorantAstaxanthin is a naturally occurring carotenoid pigment that imparts red and pink coloring to foods. It is used as a food colorant in various products, though it is not approved as a food additive by the FDA in the United States.
Bromelain
FlavoringBromelain is a proteolytic enzyme extracted from pineapple stems and fruit. In food manufacturing, it functions as a flavor enhancer, texturizer, and processing aid, primarily used in meat tenderization and beverage production.
Butyl Acetate
FlavoringButyl acetate is an organic ester compound used as a flavoring agent in food products. It provides fruity, apple-like aroma notes and is commonly employed in beverage and confectionery applications.
Butylated Hydroxyanisole
FlavoringButylated Hydroxyanisole (BHA) is a synthetic antioxidant and antimicrobial agent approved by the FDA as Generally Recognized as Safe (GRAS). It is primarily used in processed foods to prevent oxidation and extend shelf life, functioning as a preservative in oils, fats, and grain-based products.
Butylated Hydroxytoluene
FlavoringButylated Hydroxytoluene (BHT) is a synthetic antioxidant widely used in food processing to prevent fat and oil oxidation, extending shelf life and maintaining product quality. It also functions as a flavor enhancer and is approved by the FDA as a Generally Recognized as Safe (GRAS) food additive.
Calcium Hexametaphosphate
SequestrantCalcium hexametaphosphate (CHMP) is an inorganic salt used as a sequestrant in food processing. It binds to metal ions and other compounds to improve food stability, texture, and shelf life in various applications including seafood, beverages, and processed foods.
Canthaxanthin
ColorantCanthaxanthin is a carotenoid pigment used as a food colorant to impart red-orange hues to various food products. It is not approved by the FDA as a food additive but is permitted in certain applications in other regulatory jurisdictions.
Carmine (coccus Cacti L.)
ColorantCarmine is a natural red colorant derived from the cochineal insect (Coccus cacti L.), primarily used to impart red and pink hues to food and beverages. It has been used for centuries as a traditional dye and remains a common food colorant in many countries.
Carrageenan
EmulsifierCarrageenan is a natural polysaccharide extracted from red seaweed that functions primarily as a thickener, stabilizer, and emulsifier in food products. It is widely used in dairy, meat, and plant-based foods to improve texture and prevent separation of ingredients.
Carrageenan And Salts Of Carrageenan
EmulsifierCarrageenan and salts of carrageenan are natural polysaccharides extracted from red seaweed, widely used in food production as emulsifiers, stabilizers, and thickeners. These additives help maintain texture and consistency in dairy products, beverages, and processed foods.
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.
Carrageenan With Polysorbate 80
EmulsifierCarrageenan with Polysorbate 80 is a combination additive that functions as an emulsifier and stabilizer in food products. It combines carrageenan, a natural thickening agent derived from red seaweed, with polysorbate 80, a synthetic emulsifier, to improve texture and shelf stability in various food applications.
Carrageenan, Ammonium Salt Of
EmulsifierCarrageenan, ammonium salt of is a modified form of carrageenan, a natural polysaccharide extracted from red seaweed. It functions as an emulsifier, stabilizer, and thickening agent in food products, helping maintain texture and prevent ingredient separation.
Page 1 of 5