Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 385–408 of 1,518 safe additives
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.
Caramel
ColorantCaramel (CAS 8028-89-5) is a dark brown colorant produced by heating sugars, used primarily to impart color and flavor to food and beverages. It functions as a colorant, flavoring agent, and sweetener in a wide range of commercial food products including soft drinks, sauces, and baked goods.
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.
Carbon Dioxide
FlavoringCarbon dioxide (CO₂) is a naturally occurring gas used in food production as a preservative, propellant, and processing aid. It functions as an antimicrobial agent, antioxidant, and pH control agent across numerous food and beverage applications.
Carboxymethyl Cellulose
EmulsifierCarboxymethyl cellulose (CMC) is a cellulose-derived polymer widely used in food as a thickener, stabilizer, and emulsifier. It functions to improve texture, prevent separation, and maintain consistency in various processed foods and beverages.
Carboxymethyl Cellulose, Sodium Salt
EmulsifierSodium carboxymethyl cellulose (CMC) is a cellulose derivative widely used in food manufacturing as a thickener, stabilizer, and emulsifier. It helps improve texture, prevent ingredient separation, and maintain product consistency in various processed foods.
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.
Carnauba Wax (copernicia Cerifera (arruda) Mart.)
Acidity-regulatorCarnauba wax is a natural plant-derived wax extracted from the leaves of the carnauba palm tree native to Brazil. It functions as a surface-finishing agent, anticaking agent, and lubricant in food manufacturing, helping to prevent clumping and provide a polished appearance to food products.
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.
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.
Casein
EmulsifierCasein is a milk protein derived from cow's milk that functions as an emulsifier, stabilizer, and texturizer in food products. It is widely used in dairy and non-dairy applications to improve texture, consistency, and nutritional content, and is recognized as safe by the FDA.
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