Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 313–336 of 1,029 safe additives
Calcium Stearoyl-2-lactylate
EmulsifierCalcium stearoyl-2-lactylate (CSL) is an emulsifier and dough strengthener derived from stearic acid and lactic acid. It is commonly used in baked goods to improve texture, volume, and shelf life by strengthening gluten networks and stabilizing air incorporation.
Candelilla Wax (wax From Stems And Branches Of Euphorbia Cerifera)
FlavoringCandelilla wax is a natural wax extracted from the stems and branches of the Euphorbia cerifera shrub native to Mexico and the southwestern United States. It serves multiple functions in food production, including as a lubricant, release agent, surface finisher, and masticatory substance in chewing gum and other confectionery products.
Capers (capparis Spinosa L.)
FlavoringCapers (Capparis spinosa L.) are the edible flower buds of the caper plant, used as a natural flavoring agent and flavor enhancer in food products. These small, brined buds add a distinctive tangy, salty taste and are commonly used in Mediterranean cuisine and as a culinary ingredient in various prepared foods.
Capsicum (capsicum Spp.)
ColorantCapsicum is a natural colorant derived from red pepper plants (Capsicum species) that provides red to orange hues in food products. It functions as both a color additive and flavor enhancer, approved as GRAS (Generally Recognized as Safe) by the FDA with no reported adverse events or recalls.
Capsicum Extract (capsicum Spp.)
FlavoringCapsicum Extract is a flavoring agent derived from capsicum peppers (Capsicum spp.) that imparts spicy, peppery notes to food products. It is used as a flavoring adjuvant in various processed foods and beverages to enhance taste profiles.
Capsicum, Oleoresin (capsicum Spp.)
ColorantCapsicum oleoresin is a natural extract from capsicum peppers (Capsicum spp.) used as a colorant and flavoring agent in foods. It provides red to orange coloring and peppery flavor notes derived from the pepper fruit and is commonly found in seasonings, sauces, and processed foods.
Caraway (carum Carvi L.)
FlavoringCaraway (Carum carvi L.) is a natural flavoring agent derived from caraway seeds, commonly used to add distinctive warm, slightly sweet, and spicy notes to foods and beverages. It has been recognized as safe by the FDA and is widely used in traditional and modern food applications.
Caraway, Black (nigella Sativa L.)
FlavoringBlack caraway (Nigella sativa L.) is a traditional spice derived from the seeds of the nigella plant, used primarily as a flavoring agent in food products. It provides a distinctive, slightly bitter nutty taste and is commonly incorporated into breads, curries, and spice blends.
Caraway, Oil (carum Carvi L.)
FlavoringCaraway oil is a volatile essential oil extracted from caraway seeds (Carum carvi L.), used as a flavoring agent in food and beverages. It imparts a characteristic warm, slightly spicy, and aromatic taste commonly found in rye breads, liqueurs, and seasoning blends.
Carbohydrase And Cellulase From Aspergillus Niger
OtherCarbohydrase and cellulase from Aspergillus niger is an enzyme preparation derived from the fungus Aspergillus niger, used as a processing aid to break down carbohydrates and cellulose in food production. It facilitates texture modification and ingredient processing in various food manufacturing applications.
Carbohydrase And Protease, Mixture, From Bacillus Subtilis
OtherCarbohydrase and Protease Mixture from Bacillus Subtilis is an enzyme complex derived from the bacterium Bacillus subtilis that breaks down carbohydrates and proteins in food. It is used in food processing to improve texture, digestibility, and processing efficiency in various food applications.
Carbohydrase From Bacillus Subtilis
OtherCarbohydrase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that catalyzes the breakdown of carbohydrates in food processing. It is used in food manufacturing to improve texture, digestibility, and processing efficiency in various food applications.
Carboxymethyl Hydroxyethyl Cellulose
EmulsifierCarboxymethyl hydroxyethyl cellulose (CMHEC) is a modified cellulose derivative used as an emulsifier, stabilizer, and thickener in food products. It helps maintain consistent texture and prevent ingredient separation in various processed foods.
Cardamom (elletaria Cardamomum (l.) Maton)
FlavoringCardamom (Elettaria cardamomum) is a natural spice derived from the seeds of a tropical plant, widely used as a flavoring agent in food and beverages. It has been granted GRAS (Generally Recognized As Safe) status by the FDA and has no reported adverse events or recalls associated with its use as a food additive.
Cardamom Oleoresin
FlavoringCardamom oleoresin is a concentrated flavoring extract derived from cardamom seeds, containing the essential oils and flavor compounds that give cardamom its distinctive warm, spicy taste. It is used in small quantities in food and beverage products as a natural flavoring agent.
Cardamom Seed, Oil (elletaria Cardamomum (l.) Maton)
FlavoringCardamom seed oil is a natural flavoring agent derived from the seeds of Elettaria cardamomum, a tropical plant native to India. It is used in food and beverage products to impart the characteristic warm, slightly sweet, and aromatic flavor of cardamom.
Carob Bean, Extract (ceratonia Siliqua L.)
FlavoringCarob bean extract is a natural flavoring agent derived from the pods of the carob tree (Ceratonia siliqua L.). It is used in food products to provide a chocolate-like flavor and is generally recognized as safe based on its long history of use in traditional foods.
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.
Carrageenan, Ammonium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, ammonium salt of, with polysorbate 80 is a modified carrageenan emulsifier combining natural seaweed-derived carrageenan with polysorbate 80 to improve texture and stability in food products. It functions as both an emulsifier and thickening agent in various processed foods.
Carrageenan, Calcium Salt Of
EmulsifierCarrageenan, calcium salt of (also called calcium carrageenan) is a natural polysaccharide extracted from red seaweed used as an emulsifier, stabilizer, and thickening agent in food products. It helps maintain texture and prevent ingredient separation in dairy, meat, and beverage applications.
Carrageenan, Calcium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, Calcium Salt Of, With Polysorbate 80 is a complex food additive combining carrageenan (a natural seaweed extract) with calcium salts and polysorbate 80 to function as an emulsifier and stabilizer. It is used in food formulations to improve texture, maintain stability, and prevent separation of ingredients.
Carrageenan, Potassium Salt Of
EmulsifierPotassium carrageenan is a natural thickening and stabilizing agent derived from red seaweed. It is widely used in food products to improve texture, maintain consistency, and prevent ingredient separation in dairy, meat, and beverage applications.
Carrageenan, Potassium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, Potassium Salt Of, With Polysorbate 80 is a combination food additive that pairs carrageenan (a natural thickening agent derived from red seaweed) with polysorbate 80 (an emulsifier) to stabilize and improve texture in food products. This combination is used primarily in dairy, beverage, and processed food applications to prevent ingredient separation and maintain consistent product quality.
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