Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 337–360 of 1,029 safe additives
Carrageenan, Sodium Salt Of
FlavoringCarrageenan, sodium salt of (CAS 9061-82-9) is a naturally derived polysaccharide extracted from red seaweed that functions as a stabilizer, thickener, and flavoring agent in food products. It is widely used in the food industry to improve texture and consistency in various beverages and food formulations.
Carrageenan, Sodium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, sodium salt of, with polysorbate 80 is a modified carrageenan compound combining the natural seaweed extract carrageenan with polysorbate 80 to enhance emulsifying and stabilizing properties. It is used in food products to improve texture, prevent separation, and maintain consistency in various formulations.
Carrot, Oil (daucus Carota L.)
ColorantCarrot oil is a natural extract derived from carrot seeds (Daucus carota L.) that serves as a colorant and flavoring agent in food products. It imparts orange/yellow hues and subtle carrot flavor to foods without synthetic additives.
Carvacrol
FlavoringCarvacrol is a naturally occurring phenolic compound found in oregano, thyme, and other herbs. It is used as a flavoring agent in food and beverages to impart spicy, herbal notes characteristic of Mediterranean cuisine.
Carvacryl Ethyl Ether
FlavoringCarvacryl Ethyl Ether (CAS 4732-13-2) is a synthetic flavoring substance categorized as an ether, primarily used in food and beverages as a flavor enhancer and flavoring agent. It imparts spicy, herbaceous, and phenolic notes to products, contributing to desired taste profiles. This additive has undergone safety evaluations by expert panels and regulatory bodies.
Carvomenthol
FlavoringCarvomenthol is a naturally-derived flavoring compound with a minty, cooling taste profile. It is used in small quantities in food and beverage products to provide sensory characteristics associated with menthol and mint flavors.
Carvone
FlavoringCarvone (CAS 99-49-0) is a naturally occurring organic compound responsible for the characteristic flavor of caraway and spearmint. It is used as a flavoring agent in food and beverage products to provide minty or spice-like taste profiles.
Carvyl Palmitate
FlavoringCarvyl palmitate is a synthetic flavoring agent created by combining carvyl alcohol with palmitic acid. It is used in food products to impart aromatic flavoring characteristics, particularly in beverages and confectionery applications.
Castor Oil (ricinus Communis L.)
EmulsifierCastor oil is a plant-derived oil extracted from Ricinus communis seeds, used in food manufacturing as an emulsifier, lubricant, and release agent. It performs multiple functional roles including reducing caking, enhancing flavors, and improving product texture in various food applications.
Castoreum, Extract (castor Spp.)
FlavoringCastoreum extract is a natural flavoring substance derived from the castor beaver (Castor canadensis) used primarily as a flavor enhancer and flavoring agent in food products. It has been used in food manufacturing for decades and contains no reported adverse events or FDA recalls.
Castoreum, Liquid (castor Spp.)
FlavoringCastoreum, Liquid is a natural flavoring substance derived from the castor sac secretions of beaver species. It functions as a flavor enhancer and flavoring agent in food products, contributing to vanilla, maple, and musky flavor profiles.
Catalase From Aspergillus Niger
OtherCatalase from Aspergillus niger is an enzyme derived from a naturally occurring fungus that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food manufacturing and preservation processes.
Catalase From Bovine Liver
OtherCatalase from bovine liver is an enzyme derived from cow liver that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food processing and extending shelf life.
Catalase From Penicillium Notatum
OtherCatalase from Penicillium notatum is an enzyme derived from a fungal strain that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove residual hydrogen peroxide used in food processing.
Cedar Leaf, Oil (thuja Occidentalis L.)
FlavoringCedar leaf oil (Thuja occidentalis L.) is an essential oil extracted from the leaves of the eastern white cedar tree, used as a flavoring agent in food products. It imparts a woody, camphoraceous flavor and is primarily employed in beverages, seasonings, and other food applications where traditional herbal notes are desired.
Celery Seed (apium Graveolens L.)
ColorantCelery seed (Apium graveolens L.) is a natural plant-derived ingredient obtained from the seeds of the celery plant. It functions as both a colorant and flavoring agent in food products, providing a distinctive savory taste and subtle greenish hue to various culinary applications.
Celery Seed, Extract (apium Graveolens L.)
FlavoringCelery seed extract is a natural flavoring agent derived from celery seeds (Apium graveolens L.). It is used in food products to impart celery flavor and aroma, and is recognized as a traditional flavoring ingredient in various culinary applications.
Celery Seed, Extract Solid (apium Graveolens L.)
FlavoringCelery seed extract solid is a concentrated flavoring ingredient derived from celery seeds (Apium graveolens L.). It is used in food manufacturing to impart celery flavor characteristics to various products including seasonings, soups, sauces, and processed foods.
Celery Seed, Oil (apium Graveolens L.)
FlavoringCelery seed oil is a flavoring agent derived from celery seeds (Apium graveolens L.) through extraction or pressing. It is used in food manufacturing to impart celery flavor to various products and can function as both a flavoring agent and solvent vehicle in food formulations.
Celery Seed, Oleoresin
FlavoringCelery seed oleoresin is a concentrated flavoring extract derived from celery seeds, containing the plant's essential oils and flavor compounds. It is used in the food industry as a natural flavoring agent to impart celery taste and aroma to various food products.
Cellulase From Trichoderma Longibrachiatum
OtherCellulase from Trichoderma longibrachiatum is an enzyme derived from a fungal organism that breaks down cellulose into simpler sugars. It is used in food processing to improve texture, clarity, and extractability of juices and other plant-based beverages.
Cellulose, Methyl Ethyl
EmulsifierMethyl Ethyl Cellulose (MEC) is a semi-synthetic cellulose derivative used as an emulsifier and propellant in food products. It functions to stabilize mixtures of ingredients that would otherwise separate, such as oils and water-based components.
Cetyl Alcohol
FlavoringCetyl alcohol is a long-chain fatty alcohol derived from natural sources or synthesized chemically, used as a flavoring agent and adjuvant in food products. It functions to enhance flavor delivery and improve product texture in various food formulations.
Chamomile Flower (anthemis Nobilis L.)
FlavoringChamomile flower (Anthemis nobilis L.) is a natural botanical flavoring agent derived from the dried flowers of the Roman chamomile plant. It is used in food and beverage products to impart a mild, apple-like floral flavor and is generally recognized as a traditional culinary ingredient.
Page 15 of 43