Safe Food Additives

Castor Oil (ricinus Communis L.)

Emulsifier

Castor 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.

CAS 8001-79-4View

Castoreum, Extract (castor Spp.)

Castoreum 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.

CAS 8023-83-4View

Castoreum, Liquid (castor Spp.)

Castoreum, 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.

CAS 977016-89-9View

Catalase From Aspergillus Niger

Catalase 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.

CAS 977031-84-7View

Catalase From Bovine Liver

Catalase 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.

CAS 81457-95-6View

Catalase From Penicillium Notatum

Catalase 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.

CAS 977090-05-3View

Cedar Leaf, Oil (thuja Occidentalis L.)

Cedar 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.

CAS 8007-20-3View

Celery Seed (apium Graveolens L.)

Colorant

Celery 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.

CAS 977007-75-2View

Celery Seed, Extract (apium Graveolens L.)

Celery 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.

CAS 89997-35-3View

Celery Seed, Extract Solid (apium Graveolens L.)

Celery 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.

CAS 977038-53-1View

Celery Seed, Oil (apium Graveolens L.)

Celery 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.

CAS 8015-90-5View

Celery Seed, Oleoresin

Celery 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.

CAS 977090-86-0View

Cellulase From Trichoderma Longibrachiatum

Cellulase 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.

CAS 977122-87-4View

Cellulose, Methyl

Emulsifier

Methyl cellulose is a semi-synthetic polymer derived from cellulose that functions as an emulsifier, stabilizer, and thickener in food products. It is widely used in processed foods to improve texture, prevent separation, and enhance mouthfeel without significantly affecting flavor.

CAS 9004-67-5View

Cellulose, Methyl Ethyl

Emulsifier

Methyl 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.

CAS 9004-59-5View

Cellulose, Microcrystalline

Microcrystalline cellulose is a purified, partially depolymerized cellulose derived from wood pulp or cotton. It functions as an anticaking agent, thickener, and formulation aid in various food products, helping maintain texture and prevent clumping.

CAS 977005-28-9View

Cetyl Alcohol

Cetyl 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.

CAS 36653-82-4View

Chamomile Flower (anthemis Nobilis L.)

Chamomile 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.

CAS 977007-26-3View

Chamomile Flower, Hungarian, Oil (matricaria Chamomilla L.)

Chamomile 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.

CAS 8002-66-2View

Chamomile Flower, Oil (anthemis Nobilis L.)

Chamomile 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.

CAS 8015-92-7View

Chamomile Flower, Roman, Extract (anthemis Nobilis L.)

Roman 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.

CAS 84649-86-5View

Chervil (anthriscus Cerefolium (l.) Hoffm.)

Chervil 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.

CAS 1338-80-3View

Chervil, Extract (anthriscus Cerefolium L.)

Chervil 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.

CAS 85085-20-7View

Chicle (manilkara Zapotilla Gilly And M. Chicle Gilly)