Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 241–264 of 1,029 safe additives
Asparagus, Seed And Root, Extract
FlavoringAsparagus seed and root extract is a natural flavoring ingredient derived from asparagus plant material. It functions as a flavor enhancer and flavoring agent in food products, leveraging the plant's characteristic savory and umami-rich compounds.
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.
Aspergillus Niger For Fermentation Production Of Citric Acid
SolventAspergillus niger is a fungal microorganism used in fermentation to produce citric acid, a common food preservative and flavoring agent. The fungus itself is not directly added to food but serves as a biological catalyst in industrial citric acid production.
Azodicarbonamide
Dough-conditionerAzodicarbonamide (ADA) is a synthetic chemical used as a dough conditioner and flour treatment agent in baking. It strengthens gluten networks and improves dough handling properties, making it widely used in commercial bread production.
Baker's Yeast Protein
LeaveningBaker's Yeast Protein is a protein-derived leavening agent produced from baker's yeast (Saccharomyces cerevisiae). It functions as a leavening agent in food products to promote rising and texture development during baking.
Bakers Yeast Extract
FlavoringBaker's yeast extract is a concentrated substance derived from Saccharomyces cerevisiae yeast cells, produced through fermentation and cell breakdown. It functions as a flavor enhancer and nutrient supplement in food products, providing umami taste and B vitamins.
Balm (melissa Officinalis L.)
FlavoringBalm (Melissa officinalis L.) is a flavoring agent derived from lemon balm, a perennial herb in the mint family. It is used in the food industry to impart lemony and herbal flavor notes to beverages, confections, and other food products.
Balm Leaves (melissa Officinalis L.)
FlavoringBalm leaves (Melissa officinalis L.) are an herbal flavoring agent derived from the lemon balm plant, commonly used to impart a mild lemon-like taste to beverages, confections, and other food products. The plant material is recognized for its aromatic properties and has been traditionally used in culinary applications across multiple cultures.
Balm Leaves, Extract (melissa Officinalis L.)
FlavoringBalm leaves extract (Melissa officinalis L.) is a natural flavoring agent derived from lemon balm plant material. It is used in food and beverage products to impart a mild lemon-like flavor and aroma, and is generally recognized as safe in traditional culinary applications.
Balm, Oil (melissa Officinalis L.)
FlavoringBalm oil (melissa officinalis L.) is a natural flavoring extract derived from lemon balm plant leaves, used primarily as a flavor enhancer and flavoring agent in food and beverage products. It imparts a mild lemon-like taste and aroma to various food applications.
Balsam Fir, Oil (abies Balsamea (l.) Mill.)
FlavoringBalsam Fir Oil is a volatile essential oil extracted from the needles and twigs of the balsam fir tree (Abies balsamea). It is used as a flavoring agent in food products to impart a fresh, coniferous, woody taste characteristic of the plant.
Balsam, Peru, Oil (myroxylon Pereirae Klotzsch)
FlavoringPeru balsam oil is a natural flavoring agent derived from the resin of the Myroxylon pereirae tree native to Central America. It is used in food and beverage products to impart warm, vanilla-like, and spicy flavor notes.
Basil (ocimum Basilicum L.)
FlavoringBasil (Ocimum basilicum L.) is a culinary herb from the mint family used as a natural flavoring agent in food products. It provides characteristic aromatic and taste properties to various cuisines and food applications without synthetic chemical modification.
Basil Bush (ocimum Minimum L.)
FlavoringBasil Bush (Ocimum minimum L.) is a culinary herb variety used as a natural flavoring agent in food products. It is generally recognized as safe (GRAS) by the FDA and contributes aromatic, slightly peppery notes to culinary applications.
Basil, Extract (ocimum Basilicum L.)
FlavoringBasil Extract is a flavoring agent derived from the basil plant (Ocimum basilicum L.) through extraction processes. It is used in food manufacturing to impart basil flavor to various food and beverage products.
Basil, Oil (ocimum Basilicum L.)
EmulsifierBasil oil (Ocimum basilicum L.) is an essential oil derived from the basil plant, used in food as both a flavoring agent and emulsifier. It contains volatile aromatic compounds that provide the characteristic basil flavor while helping to stabilize oil-water mixtures in food formulations.
Basil, Oleoresin (ocimum Basilicum L.)
FlavoringBasil oleoresin is a concentrated flavoring extract derived from basil leaves (Ocimum basilicum L.) that captures the plant's essential oils and flavor compounds. It is used as a flavoring agent in food products to provide authentic basil taste without requiring fresh herbs.
Bay (laurus Nobilis L.)
FlavoringBay leaf (Laurus nobilis L.) is a culinary herb derived from the Mediterranean laurel tree, used as a natural flavoring agent in food products. It imparts a distinctive aromatic, slightly bitter taste and is commonly used in soups, stews, sauces, and processed foods.
Bay Leaves, Sweet, Extract (laurus Nobilis L.)
FlavoringBay leaves sweet extract is a flavoring agent derived from the leaves of Laurus nobilis L., commonly known as the bay laurel plant. It is used in food products to impart characteristic bay leaf flavor and aroma without requiring whole leaf inclusion.
Bay Leaves, Sweet, Oil (laurus Nobilis L.)
FlavoringBay Leaves, Sweet, Oil is an essential oil extracted from the leaves of Laurus nobilis L., commonly known as bay laurel. It is used as a flavoring agent in food products to impart a characteristic warm, slightly bitter aromatic taste typical of bay leaves.
Bay Leaves, West Indian, Extract (pimenta Acris Kostel)
FlavoringBay Leaves, West Indian Extract (Pimenta acris Kostel) is a natural flavoring agent derived from West Indian bay leaves. It is used in food manufacturing to impart aromatic, spicy flavor characteristics to various food products.
Bay Leaves, West Indian, Oil (pimenta Racemosa (mill.) J.w. Moore)
FlavoringBay Leaves, West Indian, Oil is an essential oil extracted from Pimenta racemosa, a tropical plant native to the Caribbean. Used as a flavoring agent in food products, it imparts aromatic, spice-like notes and is derived through steam distillation or solvent extraction of plant material.
Beeswax
FlavoringBeeswax is a natural wax produced by honeybees, used in food as a flavoring agent, lubricant, and surface-finishing agent. It is generally recognized as safe (GRAS) by the FDA and has no associated recalls.
Benzaldehyde
FlavoringBenzaldehyde is an organic compound that occurs naturally in many foods and is used as a flavoring agent to impart almond, cherry, and other fruit notes. While not formally affirmed as GRAS by the FDA, it has a long history of use in food with no reported adverse events in the FDA database.
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