Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 265–288 of 1,518 safe additives
Anise, Star, Oil (illicium Verum Hook, F.)
FlavoringStar anise oil is a flavoring agent extracted from the star-shaped fruit of Illicium verum, a tree native to Southeast Asia. It is used in food products to impart a characteristic licorice-like flavor and aroma, commonly appearing in beverages, confections, baked goods, and spice blends.
Anisyl Acetate
FlavoringAnisyl acetate is an organic compound used as a flavoring agent in food products to impart anise-like or licorice notes. It is a synthetic flavoring ingredient derived from acetic acid and anisyl alcohol, commonly used in beverages, confections, and other food applications.
Anisyl Butyrate
FlavoringAnisyl butyrate is a synthetic flavoring compound that imparts anise and licorice-like aromatic notes to food and beverages. It functions as a flavor enhancer and is used in small quantities to create or modify taste profiles in various commercial food products.
Anisyl Formate
FlavoringAnisyl formate is a naturally-occurring organic compound used as a flavoring agent in the food industry. It imparts a sweet, anise-like aroma and is employed to enhance or create specific flavor profiles in food products.
Annatto, Extract (bixa Orellana L.)
ColorantAnnatto extract is a natural colorant derived from the seeds of the achiote plant (Bixa orellana L.), used primarily to impart yellow, orange, and red hues to foods. It functions as both a coloring agent and flavoring adjuvant in various food products, with no reported adverse events or recalls in FDA databases.
Annatto, Seed (bixa Orellana L.)
ColorantAnnatto seed is a natural colorant derived from the seeds of the bixa orellana plant, primarily used to impart yellow, orange, and red hues to food products. It functions as both a coloring agent and flavor enhancer in various food applications.
Apple Essence, Natural
FlavoringApple Essence, Natural is a flavoring agent derived from apple sources used to impart apple taste and aroma to food products. It functions as a natural flavoring adjuvant in various processed foods and beverages.
Apricot Kernel, Oil (prunus Armeniaca L.)
FlavoringApricot kernel oil is a natural flavoring agent derived from the seeds of apricot trees (Prunus armeniaca L.). It is used in food products to impart apricot flavor and aroma in small quantities.
Arabinogalactan
EmulsifierArabinogalactan is a polysaccharide derived from larch wood that functions as an emulsifier, thickener, and stabilizer in food products. It is used to improve texture, maintain consistency, and enhance the shelf stability of various food formulations.
Arrowroot Starch
StabilizerArrowroot starch is a natural carbohydrate extracted from the rhizomes of arrowroot plants, primarily Maranta arundinacea. It functions as a stabilizer and thickener in food products, helping maintain texture and consistency in various applications.
Artemisia (artemisia Spp.)
FlavoringArtemisia refers to plant extracts from species in the Artemisia genus, used as a flavoring agent in food products. These botanical extracts provide aromatic and bitter flavor characteristics derived from traditional culinary herbs.
Artichoke Leaves (cynara Scolymus L.)
FlavoringArtichoke leaves (Cynara scolymus L.) are a plant-derived flavoring agent extracted from the leaves of the common artichoke plant. Used primarily to impart bitter and herbal notes in beverages, foods, and flavor formulations, this ingredient is derived from a botanical source with a long history of culinary use.
Asafetida, Fluid Extract (ferula Assafoetida L.)
FlavoringAsafetida fluid extract is a concentrated flavoring derived from the resin of the Ferula assafoetida plant, traditionally used in South Asian and Middle Eastern cuisines. It functions as a flavor enhancer and flavoring agent, delivering pungent, sulfurous notes to savory dishes.
Asafetida, Gum (ferula Assafoetida L.)
FlavoringAsafetida gum is a natural resin extracted from Ferula assafoetida plants, used as a flavoring agent in food products. It provides a pungent, onion-like aroma and is commonly used in Asian cuisines, particularly Indian cooking, to enhance savory dishes.
Asafetida, Oil (ferula Assafoetida L.)
FlavoringAsafetida oil is a volatile oil extracted from the resin of Ferula assafoetida, a plant native to Central Asia. Used as a flavor enhancer and flavoring agent, it imparts a distinctive savory, umami-like taste commonly found in Indian and Middle Eastern cuisines.
Ascorbic Acid
ColorantAscorbic acid, commonly known as vitamin C, is a water-soluble organic compound used in food production as an antioxidant, preservative, and nutrient supplement. It prevents oxidation and spoilage while enhancing flavor and nutritional value across a wide range of food products.
Ascorbyl Palmitate
AntioxidantAscorbyl palmitate is a fat-soluble derivative of vitamin C used as an antioxidant in food products. It prevents oxidation and rancidity in oils, fats, and fatty foods by neutralizing free radicals.
Ascorbyl Stearate
AntioxidantAscorbyl stearate is a fat-soluble derivative of vitamin C used as an antioxidant in food products. It prevents oxidation and rancidity in foods containing fats and oils, extending shelf life while maintaining nutritional quality.
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.
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.
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.
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