Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 577–600 of 1,518 safe additives
Disodium Citrate
StabilizerDisodium Citrate is a disodium salt of citric acid, commonly used in the food industry as a stabilizer and thickener. Its primary function is to maintain the desired texture and consistency of food products, as well as to regulate pH and act as an emulsifying agent.
Disodium Guanylate
FlavoringDisodium guanylate (also known as disodium 5'-guanylate or GMP) is a nucleotide-based flavoring agent derived from natural sources like yeast and fish. It is commonly used in combination with monosodium glutamate (MSG) to enhance umami taste in processed foods, seasonings, and savory products.
Disodium Inosinate
FlavoringDisodium inosinate (IMP) is a nucleotide-based flavor enhancer derived from natural sources like yeast and fish. It works synergistically with monosodium glutamate (MSG) to amplify umami taste perception in processed foods, beverages, and seasonings.
Dittany Of Crete (origanum Dictamnus L.)
FlavoringDittany of Crete (Origanum dictamnus L.) is a culinary herb native to the Mediterranean region used as a natural flavoring agent in food and beverages. It imparts a distinctive aromatic, slightly bitter taste and is traditionally employed in herbal teas, liqueurs, and Mediterranean cuisine.
Dl-alanine
FlavoringDL-alanine is a racemic mixture of amino acids used as a flavoring agent and flavor adjuvant in food products. It enhances taste profiles and is utilized in various processed foods and beverages to improve palatability.
Dl-camphor
FlavoringDL-camphor is a synthetic flavoring agent derived from or chemically identical to the natural compound found in camphor oil. It is used in small quantities in food and beverages to impart a characteristic cooling, minty flavor profile.
Dl-citronellol
FlavoringDL-citronellol is a naturally occurring organic compound used as a flavoring agent in food and beverages. It provides a floral, rose-like aroma and taste that enhances the sensory profile of various food products.
Dl-isomenthone
FlavoringDL-isomenthone is a synthetic flavoring agent derived from menthol that provides minty and cooling sensory properties to food and beverage products. It is used in small quantities as a flavoring adjuvant to enhance taste profiles in various consumer foods.
Dl-valine
FlavoringDL-valine is a synthetic amino acid used as a flavoring agent and nutrient supplement in food products. It is the racemic mixture of both D and L forms of the amino acid valine, an essential amino acid important for protein synthesis and muscle metabolism.
Dodecyl Gallate
AntioxidantDodecyl gallate is a synthetic antioxidant compound derived from gallic acid that prevents oxidation and spoilage in processed foods. It is approved as a food additive by the FDA and used to extend shelf life in various food products containing oils and fats.
Dodecyl Lactate
FlavoringDodecyl Lactate (CAS 6283-92-7) is a synthetic organic compound functioning as a flavoring agent or adjuvant in food. It is an ester known for imparting creamy, fatty, or fruity notes to various food products. While not FDA GRAS, it is affirmed GRAS by FEMA and evaluated by JECFA and EFSA with no safety concerns at typical use levels.
Edta, Calcium Disodium
ColorantCalcium disodium EDTA is a chelating agent approved by the FDA as a food additive that binds to metal ions in food products. It functions primarily as a sequestrant and antioxidant, helping preserve color, flavor, and nutritional quality by preventing metal-catalyzed oxidation and discoloration.
Edta, Disodium
FlavoringDisodium EDTA is a chelating agent classified as a flavoring adjuvant that binds metal ions in food products. It is used to preserve flavor quality and prevent metal-catalyzed spoilage in various processed foods and beverages.
Edta, Disodium Iron
StabilizerDisodium iron EDTA is a chelate compound that binds iron to improve stability and prevent oxidation in food products. It functions as a sequestrant and stabilizer, commonly used in fortified foods and beverages to enhance shelf life while delivering bioavailable iron.
Edta, Tetrasodium
OtherTetrasodium EDTA is a chelating agent and cleaning compound primarily used in industrial food processing equipment maintenance rather than as a direct food ingredient. It functions as a boiler water additive and surface cleaning agent to prevent mineral buildup and corrosion in food manufacturing facilities.
Egg White Lysozyme
OtherEgg white lysozyme is a naturally occurring antimicrobial enzyme derived from chicken egg whites that inhibits bacterial growth. It is used as a food preservative to extend shelf life and maintain food safety in various products.
Elder Flowers (sambucus Canadensis L. Or Sambucus Nigra L.)
FlavoringElder flowers are botanical flavoring agents derived from European (Sambucus nigra) or American (Sambucus canadensis) elderberry plants. They are used in food and beverages as natural flavor enhancers and flavoring agents to impart floral, fruity notes.
Elder Tree Leaves (sambucus Nigra L.)
FlavoringElder tree leaves (Sambucus nigra L.) are a botanical flavoring agent derived from the European elderberry plant. Used primarily as a natural flavoring adjuvant in food and beverage products, this ingredient has a long history of culinary use in traditional European cuisines.
Elemi, Gum
FlavoringGum Elemi is a natural resin obtained from Canarium luzonicum trees, primarily used as a flavoring agent and flavor enhancer in food products. It contributes aromatic and taste characteristics to beverages, confections, and other food items.
Enzymes, Bacterial
OtherBacterial enzymes are naturally occurring proteins produced by microorganisms that catalyze biochemical reactions in food processing. They function as processing aids to improve texture, flavor, and efficiency in food manufacturing without becoming part of the final product.
Enzymes, Proteolytic
EmulsifierProteolytic enzymes are naturally occurring proteins that break down other proteins into smaller components. In food production, they function as processing aids, emulsifiers, and fermentation aids in various applications including baking, brewing, and dairy processing.
Erigeron, Oil (erigeron Canadensis L.)
FlavoringErigeron oil is a flavoring agent derived from Erigeron canadensis L. (horseweed plant). It is used in food and beverage products to provide herbal and plant-based flavor notes.
Erythorbic Acid
ColorantErythorbic acid is a synthetic antioxidant structurally similar to vitamin C, used primarily in cured and processed meats to prevent discoloration and maintain freshness. It functions as both a color stabilizer and antimicrobial agent in food preservation.
Ethanethiol
FlavoringEthanethiol, also known as ethyl mercaptan, is an organosulfur compound primarily used as a flavoring agent in the food industry. Despite its potent and often unpleasant odor at high concentrations, it is employed at extremely low levels to impart savory, meaty, onion, or garlic notes to various processed foods. Its function as a flavoring is valued for enhancing specific taste profiles in a controlled manner.
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