Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 241–264 of 1,518 safe additives
Ammonia (also Includes Ammonium Chloride)
FlavoringAmmonia and ammonium chloride are nitrogen-containing compounds used as flavoring agents and flavor adjuvants in food production. These additives enhance or modify taste profiles in various food products and are subject to FDA regulations governing their safe use in food.
Ammonium Bicarbonate
LeaveningAmmonium bicarbonate (NH₄HCO₃) is an inorganic salt used as a leavening agent in baked goods. It decomposes during heating to produce carbon dioxide, ammonia, and water, creating the rise and texture in cookies, crackers, and other baked products.
Ammonium Carbonate
LeaveningAmmonium carbonate is an inorganic salt used as a leavening agent in baked goods to produce carbon dioxide gas, helping dough rise. It also functions as a pH control agent in food manufacturing and is recognized as safe by the FDA.
Ammonium Caseinate
OtherAmmonium caseinate is a food additive derived from casein, a milk protein, that has been granted GRAS (Generally Recognized As Safe) status by the FDA. While its specific function in food applications remains undocumented, it is utilized in various food formulations.
Ammonium Hydroxide
LeaveningAmmonium hydroxide is an inorganic compound commonly used in food processing as a leavening agent, pH control agent, and surface-finishing agent. It is approved as GRAS (Generally Recognized as Safe) by the FDA and has been used in food manufacturing for decades with no reported adverse events or recalls.
Ammonium Phosphate, Dibasic
FlavoringAmmonium phosphate, dibasic (diammonium phosphate) is an inorganic salt compound used in food production as a leavening agent, flavor enhancer, and nutrient supplement. It functions to control pH, improve fermentation processes, and provide essential nutrients in various food applications.
Ammonium Phosphate, Monobasic
LeaveningAmmonium phosphate, monobasic (CAS 7722-76-1) is an inorganic salt compound used as a leavening agent and pH control agent in food production. It functions to help doughs and batters rise and is employed in malting and fermentation processes.
Ammonium Sulfate
FlavoringAmmonium sulfate (CAS 7783-20-2) is an inorganic salt used in food processing to strengthen dough, enhance flavors, and aid fermentation. It serves multiple functions in baking and grain processing, including acting as a leavening agent and flour treatment chemical.
Amyl Heptanoate
FlavoringAmyl heptanoate is a synthetic ester flavoring compound used to impart fruity and pineapple-like notes in food products. It functions as a flavoring agent or adjuvant in the food industry, though it has not been formally affirmed as Generally Recognized as Safe (GRAS) by the FDA.
Amyl Hexanoate
FlavoringAmyl hexanoate is a naturally occurring ester compound used as a flavoring agent in food products. It imparts fruity, banana-like sensory characteristics and is employed in confectionery, beverages, and other processed foods to enhance taste profiles.
Amylase From Aspergillus Niger
FlavoringAmylase from Aspergillus niger is an enzyme derived from a fungal source that breaks down starches into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amylase From Aspergillus Oryzae
FlavoringAmylase from Aspergillus oryzae is an enzyme derived from a fungal microorganism that breaks down starches into simpler sugars. It is used in food processing to enhance flavor, improve texture, and assist in leavening baked goods.
Amylase From Bacillus Subtilis
FlavoringAmylase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down starch into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amyris, Oil (amyris Balsamifera L.)
FlavoringAmyris oil is a volatile essential oil derived from the West Indian sandalwood tree (Amyris balsamifera L.), used as a flavoring agent in food products. It imparts warm, woody, and slightly balsamic notes to beverages, confections, and other food applications.
Angelica (angelica Spp.)
FlavoringAngelica (Angelica spp.) is a flavoring agent derived from the angelica plant, used to impart distinctive herbal and slightly bitter notes to food and beverages. It is not approved as GRAS by the FDA and has no recorded adverse events or recalls associated with its use.
Angelica Root, Extract (angelica Archangelica L.)
FlavoringAngelica Root Extract is a flavoring agent derived from the roots of Angelica archangelica L., a plant native to northeastern Europe and Scandinavia. It is used in food and beverage products to impart aromatic, slightly bitter herbal and spicy notes characteristic of angelica.
Angelica Root, Oil (angelica Archangelica L.)
FlavoringAngelica root oil is a volatile essential oil derived from the roots of Angelica archangelica L., a plant native to northern Europe. It is used as a flavoring agent in food and beverages, particularly in liqueurs, bitters, and confectionery products, imparting warm, herbal, and slightly spicy notes.
Angelica Seed, Extract (angelica Archangelica L.)
FlavoringAngelica seed extract is a natural flavoring agent derived from the seeds of Angelica archangelica L., a plant native to Northern Europe. It is used in food and beverage applications to impart herbal, slightly spicy, and aromatic characteristics to products.
Angelica Seed, Oil (angelica Archangelica L.)
FlavoringAngelica seed oil is a natural flavoring agent derived from the seeds of Angelica archangelica L., a plant native to Northern Europe. It is used in food and beverage products to impart herbal and slightly bitter aromatic characteristics.
Angelica Stem, Oil (angelica Archangelica L.)
FlavoringAngelica stem oil is an essential oil derived from the stems of Angelica archangelica L., a plant native to northern Europe. It is used as a flavoring agent in food and beverages to impart aromatic, spicy-herbaceous characteristics.
Angostura (galipea Offincinalis Hancock)
FlavoringAngostura (Galipea officinalis Hancock) is a natural flavoring agent derived from the bark of a South American tree. It is primarily used to add bitter, aromatic flavoring to beverages, bitters, and food products, and has a long history of use in traditional medicines and culinary applications.
Anise (pimpinella Anisum L.)
FlavoringAnise (Pimpinella anisum L.) is a flavoring agent derived from the seeds of the anise plant, widely used in food and beverages for its distinctive licorice-like taste. It has been designated as Generally Recognized As Safe (GRAS) by the FDA with no reported adverse events or recalls.
Anise, Oil (pimpinella Anisum L.)
FlavoringAnise oil is a flavoring agent derived from anise seeds (Pimpinella anisum L.), characterized by its distinctive licorice-like taste. It is commonly used in food and beverage products to provide natural flavoring, particularly in alcoholic drinks, confectionery, and baked goods.
Anise, Star (illicium Verum Hook, F.)
FlavoringStar anise (Illicium verum) is a dried, star-shaped fruit from an evergreen tree native to Southwest China and Vietnam. It functions as a natural flavoring agent in food products, providing a distinctive licorice-like taste and aroma to beverages, confections, baked goods, and savory dishes.
Page 11 of 64