Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 433–456 of 1,518 safe additives
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 Bitartrate
NutrientCholine bitartrate is a salt form of choline, an essential nutrient, combined with tartaric acid for stability. It is used as a nutrient supplement in foods and dietary supplements to support choline intake, which plays roles in cognitive function, liver health, and cell membrane structure.
Choline Chloride
NutrientCholine chloride is a water-soluble compound containing choline, an essential nutrient required for normal cell function, neurological development, and liver health. It is used as a nutrient supplement in food and animal feed to meet dietary choline requirements.
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.
Cinnamon Bark Oleoresin, Ceylon, Chinese, Or Saigon (cinnamomum Spp.)
FlavoringCinnamon bark oleoresin is a concentrated flavoring extract derived from cinnamon bark species native to Ceylon, China, and Saigon regions. It is used as a natural flavoring agent in food and beverage products to impart cinnamon taste and aroma.
Cinnamon Bark, Extract (cinnamomum Spp.)
FlavoringCinnamon Bark Extract is a flavoring agent derived from the bark of Cinnamomum species plants. It is used in food and beverage products to impart cinnamon flavor and aroma, and has been documented with zero adverse events and recalls in FDA records.
Cinnamon Bark, Oil (cinnamomum Spp.)
FlavoringCinnamon Bark Oil is a volatile essential oil derived from cinnamon trees (Cinnamomum species), used as a flavoring agent in foods and beverages. It provides the characteristic warm, spicy flavor of cinnamon and is commonly used in baked goods, beverages, and confectionery products.
Cinnamon Leaf, Oil (cinnamomum Spp.)
FlavoringCinnamon Leaf Oil is a natural flavoring agent derived from cinnamon plant species (Cinnamomum spp.), commonly used to impart cinnamon flavor to food and beverage products. It is obtained through steam distillation or solvent extraction of cinnamon leaves and serves primarily as a flavoring adjuvant in the food industry.
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