Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 769–792 of 1,029 safe additives
L-limonene
FlavoringL-limonene is a naturally occurring organic compound found in citrus fruits that serves as a flavoring agent in food products. It provides characteristic lemon and orange flavors and aromas to beverages, confections, and other food items.
L-lysine
NutrientL-lysine is an essential amino acid used as a nutrient supplement in food and beverages to enhance protein content and nutritional value. It is naturally found in protein-containing foods and is added to fortified products to increase their amino acid profile.
L-menthyl Lactate
FlavoringL-menthyl Lactate is a synthetic flavoring compound created by combining menthol with lactic acid. It is used in food and beverages to provide cooling and minty flavor characteristics.
L-methionine
FlavoringL-methionine is an essential amino acid used in food production as a flavor enhancer and nutrient supplement. It occurs naturally in protein-containing foods and is commonly added to animal feed and some food products to improve nutritional profile and enhance taste characteristics.
L-phenylalanine
FlavoringL-phenylalanine is a naturally occurring amino acid used as a flavor enhancer and nutrient supplement in food products. It serves as a precursor to other flavor compounds and is commonly found in protein-enriched foods and beverages.
L-piperitone
FlavoringL-piperitone (CAS 4573-50-6) is a naturally occurring organic compound used as a flavoring agent in food products. It belongs to the class of volatile compounds derived from peppermint and related plants, imparting characteristic minty and spicy flavor notes to foods and beverages.
Labdanum, Absolute (cistus Spp.)
FlavoringLabdanum Absolute is a natural flavoring ingredient derived from the resin of Cistus species plants, commonly used to provide warm, amber-like flavor notes in food and beverage products. It functions as a flavoring agent and adjuvant in various food applications.
Labdanum, Oil (cistus Spp.)
FlavoringLabdanum oil is a natural resinous extract from Cistus species plants, primarily used as a flavoring agent and fragrance component in food and beverage products. It contributes warm, amber-like flavor notes to various food applications and is valued for its aromatic properties in the food industry.
Labdanum, Oleoresin (cistus Spp.)
FlavoringLabdanum oleoresin is a natural flavoring agent derived from Cistus species (rockrose plants), primarily used to impart warm, amber-like aromatic notes in food and beverage applications. It functions as a flavoring adjuvant in various food products to enhance or modify taste profiles.
Lactalbumin
NutrientLactalbumin is a milk protein derived from whey that functions as a nutrient supplement and formulation aid in food products. It is Generally Recognized as Safe (GRAS) by the FDA and contains no reported adverse events or recalls.
Lactase From Saccharomyces Fragilis
OtherLactase from Saccharomyces fragilis is an enzyme derived from yeast that breaks down lactose into simpler sugars. It is used in food processing to reduce lactose content in dairy products, making them more digestible for lactose-intolerant consumers.
Lactose
FlavoringLactose is a naturally occurring disaccharide sugar found in milk, composed of glucose and galactose. In food manufacturing, it serves multiple functions including sweetening, flavor enhancement, and as a processing aid in various products.
Lactose, Hydrolyzed
SweetenerHydrolyzed lactose is a nutritive sweetener created by breaking down lactose (milk sugar) into its simpler components, glucose and galactose. It is used in food products as a sweetening agent and is recognized as safe by the FDA.
Lanolin
OtherLanolin is a waxy substance derived from sheep's wool that functions as a masticatory substance in food products. It is used primarily in chewing gum and similar products to improve texture and workability.
Laurel Berries (laurus Nobilis L.)
FlavoringLaurel berries are the dried fruits of the bay laurel plant (Laurus nobilis L.), used as a natural flavoring agent in food products. They provide a distinctive warm, slightly bitter, and aromatic flavor characteristic of Mediterranean cuisine.
Lauric Acid
FlavoringLauric acid is a saturated fatty acid naturally found in coconut oil, palm oil, and dairy products. In food manufacturing, it functions as a flavoring agent, flavor enhancer, and lubricant or release agent in various processed foods.
Lauric Aldehyde
FlavoringLauric aldehyde (CAS 112-54-9) is an organic compound used as a flavoring agent in food products. It is a naturally occurring aldehyde that contributes sweet and fatty aromatic notes to various food and beverage formulations.
Lauryl Acetate
FlavoringLauryl acetate is a synthetic flavoring compound derived from lauric acid and acetic acid. It is used in food manufacturing to provide fruity and waxy flavor notes in various processed foods and beverages.
Lauryl Alcohol
FlavoringLauryl alcohol (CAS 112-53-8) is a fatty alcohol derived from natural sources or synthetic production, used as a flavoring agent and adjuvant in food products. It contributes to flavor profiles and product texture in various food applications.
Lavandin, Oil
FlavoringLavandin oil (CAS 8022-15-9) is a volatile essential oil extracted from lavandin plants, a hybrid between true lavender and spike lavender. It is used as a flavoring agent in food and beverage products to impart floral, herbal notes.
Lavender (lavandula Officinalis Chaix)
FlavoringLavender (Lavandula officinalis Chaix) is a flowering plant extract used as a flavoring agent in food products. It imparts a distinctive floral, slightly sweet taste and aroma to beverages, confections, and baked goods.
Lavender, Absolute (lavandula Officinalis Chaix)
FlavoringLavender Absolute is a concentrated flavoring extract derived from lavender flowers (Lavandula officinalis Chaix), used to impart lavender flavor and aroma to food and beverage products. It functions as a flavoring agent in culinary applications, particularly in confectionery, beverages, and specialty food items.
Lavender, Oil (lavandula Officinalis Chaix)
FlavoringLavender oil (Lavandula officinalis Chaix) is an essential oil extracted from lavender flowers, used as a flavoring agent in food and beverages. It imparts a distinctive floral, slightly sweet taste and aroma to various culinary applications.
Lavender, Spike (lavandula Latifolia Bill.)
FlavoringSpike lavender (Lavandula latifolia) is an essential oil and flavoring agent derived from a Mediterranean herb species. It is used in food and beverage products to impart herbal, floral, and slightly camphoraceous flavor notes.
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