Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 649–672 of 1,029 safe additives
Ginger, Extract (zingiber Officinale Rosc.)
FlavoringGinger extract (Zingiber officinale Rosc.) is a concentrated flavoring derived from ginger root that provides the characteristic spicy, warm taste of ginger to food and beverage products. It is used as a flavoring agent and sensory adjuvant in a wide variety of foods and drinks.
Ginger, Oil (zingiber Officinale Rosc.)
FlavoringGinger oil (Zingiber officinale Rosc.) is an essential oil extracted from ginger rhizomes, used as a natural flavoring agent in food and beverages. It provides characteristic warm, spicy notes and is derived from the same plant used in culinary and traditional applications.
Ginger, Oleoresin (zingiber Officinale Rosc.)
FlavoringGinger oleoresin is a concentrated extract from ginger root (Zingiber officinale) that contains the plant's natural flavor compounds and essential oils. It is used as a flavoring agent in food and beverages to impart characteristic ginger taste and aroma.
Glucono-delta Lactone
FlavoringGlucono-delta lactone (GDL) is a naturally occurring organic compound derived from glucose that functions as a leavening agent, pH control agent, and flavor enhancer in food products. It is widely used in baking, curing, and pickling applications due to its ability to slowly release acid and improve food texture and preservation.
Glucose Isomerase From Bacillus Coagulans
OtherGlucose Isomerase From Bacillus Coagulans is an enzyme derived from the bacterium Bacillus coagulans that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetening ingredients.
Glucose Isomerase From Immobilized Arthrobacter Globiformis
OtherGlucose Isomerase from Immobilized Arthrobacter Globiformis is an enzyme preparation derived from the bacterium Arthrobacter globiformis that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup and other sweetener applications in the food industry.
Glucose Isomerase From Streptomyces Olivaceus
OtherGlucose Isomerase from Streptomyces olivaceus is an enzyme derived from the bacterium Streptomyces olivaceus that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup (HFCS) and other sweetener manufacturing processes in the food industry.
Glucose Isomerase From Streptomyces Rubiginosus
OtherGlucose Isomerase from Streptomyces Rubiginosus is an enzyme derived from a soil bacterium that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetener products.
Glucose Oxidase Catalase Preparation
OtherGlucose Oxidase Catalase Preparation is an enzyme complex derived from microorganisms that catalyzes the oxidation of glucose and the breakdown of hydrogen peroxide. It is used in food processing to remove oxygen and glucose, improving product stability and shelf life.
Glucose Oxidase From Aspergillus Niger
OtherGlucose Oxidase From Aspergillus Niger is an enzyme derived from the fungus Aspergillus niger that catalyzes the oxidation of glucose. It is primarily used in food processing to remove residual oxygen and glucose, extending shelf life and preventing browning in various food products.
Glucosidase From Aspergillus Niger
OtherGlucosidase from Aspergillus niger is an enzyme derived from a fungal source that breaks down glucosides into simpler sugars. It is used in food processing to improve texture, flavor release, and digestibility in various beverage and food applications.
Gluten, Gum
NutrientGluten Gum is a nutrient supplement derived from gluten that functions as a thickening and stabilizing agent in food products. It provides protein and is Generally Recognized as Safe (GRAS) by the FDA with no reported adverse events or recalls.
Glycerin, Synthetic
EmulsifierSynthetic glycerin (also called glycerol) is a clear, viscous liquid used in food manufacturing as an emulsifier, humectant, and thickening agent. It functions to improve texture, retain moisture, and maintain product stability across a wide range of food applications.
Glycerol Tributyrate
FlavoringGlycerol tributyrate is a fatty acid ester composed of glycerol and butyric acid, used as a flavoring agent and solvent in food products. It imparts a characteristic butter-like flavor and helps distribute flavoring compounds in food formulations.
Glyceryl Lactopalmitate
EmulsifierGlyceryl lactopalmitate is a synthetic emulsifier composed of glycerin, lactic acid, and palmitic acid. It is used in food manufacturing to improve texture, stability, and mixing properties of various processed foods.
Glyceryl Monooleate
EmulsifierGlyceryl monooleate (GMO) is a fatty acid ester derived from glycerin and oleic acid, functioning primarily as an emulsifier in food products. It helps blend water and oil-based ingredients while also serving as an anticaking and drying agent in various food formulations.
Glyceryl Monostearate
EmulsifierGlyceryl monostearate (GMS) is an emulsifier derived from glycerin and stearic acid, commonly used in food manufacturing to stabilize mixtures of oil and water. It functions as a texturizer and firming agent in numerous processed foods including baked goods, margarine, and dairy products.
Glyceryl Palmitostearate
OtherGlyceryl palmitostearate is a synthetic lipid compound created by combining glycerol with palmitic and stearic acids. It functions as a formulation aid in food products, helping to improve texture, stability, and processing characteristics.
Glyceryl Tristearate
LubricantGlyceryl tristearate is a synthetic lipid compound composed of glycerol and stearic acid. In food manufacturing, it functions as a lubricant and release agent to improve processing efficiency and product texture.
Glycine
FlavoringGlycine is the simplest amino acid, naturally occurring in proteins and also synthesized for use as a food additive. It functions as a flavor enhancer, flavoring agent, and nutrient supplement in various food and beverage products.
Grains Of Paradise (aframomum Melegueta (rosc.) K. Schum.)
FlavoringGrains of Paradise (Aframomum melegueta) is a West African spice derived from seeds of a plant in the ginger family. It functions as a flavoring agent in food products, imparting warm, peppery, and slightly citrus notes to beverages, seasonings, and processed foods.
Grape Skin Extract
ColorantGrape Skin Extract (CAS 11029-12-2) is a natural colorant derived from grape skins containing anthocyanins and other polyphenols. It is used in food products as a color additive and flavor enhancer to impart red, purple, or blue hues and enhance flavor profiles.
Grapefruit Essence, Natural
FlavoringGrapefruit Essence, Natural is a flavoring agent derived from grapefruit that provides citrus taste and aroma to food and beverage products. It is recognized as safe by the FDA and contains no reported adverse events or recalls.
Grapefruit Oil, Conc.
FlavoringGrapefruit Oil, Conc. is a concentrated essential oil derived from grapefruit that functions as a flavoring agent in food products. It is used to impart natural citrus flavor notes to beverages, confectioneries, and other food applications.
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