Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 361–384 of 1,029 safe additives
Chamomile Flower, Hungarian, Oil (matricaria Chamomilla L.)
FlavoringChamomile Flower, Hungarian, Oil is an essential oil derived from the chamomile plant (Matricaria chamomilla L.) used as a flavoring agent in food and beverages. It imparts a characteristic floral, slightly apple-like taste and aroma to various food products.
Chamomile Flower, Oil (anthemis Nobilis L.)
FlavoringChamomile flower oil (Anthemis nobilis L.) is a natural essential oil derived from Roman chamomile flowers, used as a flavoring agent in food and beverages. It imparts a mild, floral, apple-like taste and aroma to various products.
Chamomile Flower, Roman, Extract (anthemis Nobilis L.)
FlavoringRoman chamomile flower extract (Anthemis nobilis L.) is a natural flavoring agent derived from chamomile flowers. It is used in food and beverage products to impart chamomile flavor characteristics and is recognized as a traditional botanical ingredient with a long history of culinary use.
Chervil (anthriscus Cerefolium (l.) Hoffm.)
FlavoringChervil is a culinary herb derived from Anthriscus cerefolium, recognized by the FDA as Generally Recognized As Safe (GRAS). It functions as a natural flavoring agent in food products, contributing a mild anise-like taste and aromatic qualities to various dishes.
Chervil, Extract (anthriscus Cerefolium L.)
FlavoringChervil extract is a natural flavoring agent derived from the chervil herb (Anthriscus cerefolium L.), a member of the parsley family. It is used in food products to provide subtle anise-like and herbaceous flavor notes.
Chicle (manilkara Zapotilla Gilly And M. Chicle Gilly)
OtherChicle is a natural masticatory substance derived from the sapodilla tree (Manilkara zapota and M. chicle), traditionally used as the base ingredient in chewing gum. It functions as a gum base that provides elasticity and texture to chewing products.
Chicle, Venezuelan (manilkara Williamsii Standley And Related Spp.)
OtherVenezuelan chicle is a natural masticatory substance derived from the latex of the Manilkara williamsii tree and related species. It is traditionally used as the base ingredient in chewing gum and other masticatory products.
Chicory, Extract (cichorium Intybus L.)
ColorantChicory, Extract (Cichorium Intybus L.) is a natural food ingredient derived from the chicory plant, primarily utilized for its coloring and flavoring properties in various food products. It functions as a color or coloring adjunct, imparting natural hues, and also serves as a flavor enhancer or flavoring agent, contributing a distinctive earthy or slightly bitter profile. This extract from a commonly consumed plant is used to enhance the sensory appeal of foods and beverages.
Chives (allium Schoenoprasum L.)
FlavoringChives (Allium schoenoprasum L.) is a fresh culinary herb from the onion family used as a natural flavoring agent and flavor enhancer in food products. It imparts a mild onion-like taste and is commonly added to dishes for seasoning and aromatic purposes.
Chlorine
Acidity-regulatorChlorine (CAS 7782-50-5) is a chemical element used in food processing as an antimicrobial agent, oxidizing agent, and pH control agent. It is FDA GRAS-designated and commonly used in water treatment for produce washing and sanitation of food contact surfaces.
Chlorine Dioxide
OtherChlorine dioxide is a strong antimicrobial agent approved by the FDA as a GRAS (Generally Recognized as Safe) substance. It is used in food processing to eliminate harmful microorganisms on flour, grains, and other food products, and as a fumigant for food storage facilities.
Chlorine Solution, Aqueous
OtherChlorine solution, aqueous is a diluted form of chlorine gas dissolved in water, used primarily as an antimicrobial agent and fumigant in food processing. It is employed to reduce microbial contamination on food contact surfaces, equipment, and in some cases, on produce itself.
Choline Chloride(also Includes Choline)
FlavoringCholine chloride is a water-soluble compound containing choline, an essential nutrient required for various metabolic processes. It is used as a flavoring agent and nutritional supplement in food and animal feed products.
Chrysanthemum Extract
FlavoringChrysanthemum extract is a natural flavoring ingredient derived from chrysanthemum flowers, used to impart floral and herbal notes to food and beverage products. It functions as a flavoring agent or adjuvant in various food applications.
Chymosin Preparation, Aspergillus Niger Var. Awamori
StabilizerChymosin Preparation, Aspergillus Niger Var. Awamori is an enzyme derived from the fungus Aspergillus niger that functions as a processing aid and stabilizer in food manufacturing. It is primarily used in cheese production and other fermentation processes to aid in protein coagulation and texture development.
Chymosin Preparation, Escherichia Coli K-12
StabilizerChymosin Preparation from Escherichia coli K-12 is a genetically engineered enzyme used as a processing aid and stabilizer in food production. It is primarily utilized in cheese manufacturing as a milk-clotting agent, serving as a biotechnological alternative to animal-derived rennet.
Chymosin Preparation, Kluyveromyces Marxianus Var. Lactis
OtherChymosin Preparation from Kluyveromyces Marxianus Var. Lactis is a genetically modified enzyme used in cheese production to coagulate milk. It functions as a milk-clotting enzyme, replacing traditional animal-derived rennet in modern cheesemaking.
Cinchona Bark, Red (cinchona Succirubra Pav. Or Its Hybrids)
FlavoringRed cinchona bark is a natural flavoring agent derived from the bark of Cinchona succirubra trees, traditionally used to impart bitter flavors in beverages and food products. It contains alkaloids including quinine and is employed in small quantities as a flavoring adjuvant in the food industry.
Cinchona, Extract (cinchona Spp.)
FlavoringCinchona extract is a flavoring agent derived from the bark of cinchona tree species, used to impart bitter taste notes in beverages and food products. It contains alkaloids including quinine and has been used historically in traditional medicine and as a flavoring component in some beverages.
Cinnamaldehyde
FlavoringCinnamaldehyde (CAS 104-55-2) is an organic compound that gives cinnamon its characteristic flavor and aroma. It is used as a flavoring agent in food and beverages to provide cinnamon taste without adding actual cinnamon spice.
Cinnamaldehyde Ethylene Glycol Acetal
FlavoringCinnamaldehyde ethylene glycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component of cinnamon flavor. It is used in food products to provide cinnamon and spice-like flavoring notes.
Cinnamaldehyde Propyleneglycol Acetal
FlavoringCinnamaldehyde propyleneglycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component responsible for cinnamon's distinctive taste and aroma. It is used in food and beverage products to impart cinnamon-like flavoring.
Cinnamic Acid
FlavoringCinnamic acid is a naturally occurring organic compound found in cinnamon and other plants, used as a flavoring agent in food products. It provides a characteristic cinnamon-like taste and aroma to beverages, confectionery, and baked goods.
Cinnamon (cinnamomum Spp.)
FlavoringCinnamon (Cinnamomum spp.) is a natural spice derived from the bark of cinnamon trees, widely used as a flavoring agent in food and beverages. It functions as a flavoring adjuvant and processing aid, contributing distinctive warm, sweet, and spicy notes to various food products.
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