Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 793–816 of 1,518 safe additives
Horseradish Oil
FlavoringHorseradish Oil is a flavoring agent derived from horseradish plants, used to impart pungent, spicy flavoring characteristics to food products. It functions as a natural flavoring adjuvant in various culinary and processed food applications.
Hydrochloric Acid
Acidity-regulatorHydrochloric acid (HCl) is a strong inorganic acid used in food processing as a pH control agent and formulation aid. It helps regulate acidity levels and maintain product stability in various food and beverage applications.
Hydrogen Peroxide
Dough-conditionerHydrogen peroxide (H2O2) is a colorless liquid oxidizing agent used in food processing as a dough conditioner and flour treatment agent. It strengthens dough structure, acts as an antimicrobial agent, and is approved by the FDA as a Generally Recognized as Safe (GRAS) substance for specific food applications.
Hydroxycitronellal
FlavoringHydroxycitronellal (CAS 107-75-5) is an organic compound used as a flavoring agent in food and beverage products. It is employed to provide fruity, floral, and citrus-like aromatic notes in various food applications.
Hydroxycitronellol
FlavoringHydroxycitronellol (CAS 107-74-4) is a synthetic flavoring compound used to impart fruity and floral notes to food and beverage products. This colorless to pale yellow liquid functions as a flavoring agent or adjuvant in the food industry.
Hydroxylated Lecithin
EmulsifierHydroxylated lecithin is a modified form of lecithin, a naturally-derived emulsifier produced by treating soy or sunflower lecithin with hydrogen. It is widely used in food manufacturing to improve texture, stability, and consistency in products ranging from chocolates to baked goods.
Hydroxypropyl Cellulose
EmulsifierHydroxypropyl cellulose (HPC) is a chemically modified plant-derived polymer used in food manufacturing as an emulsifier, stabilizer, and thickener. It helps maintain texture and consistency in various processed foods by preventing separation of ingredients.
Hydroxypropyl Methylcellulose
EmulsifierHydroxypropyl methylcellulose (HPMC) is a semi-synthetic polymer derived from cellulose, a natural plant fiber. It functions as a versatile food additive that improves texture, stability, and moisture retention in various processed foods.
Hyssop (hyssopus Officinalis L.)
FlavoringHyssop (Hyssopus officinalis L.) is a flavoring agent derived from an aromatic herb in the mint family. It is used in food and beverage products to provide herbal, slightly minty flavor characteristics.
Hyssop, Extract (hyssopus Officinalis L.)
FlavoringHyssop extract is a flavoring agent derived from the hyssopus officinalis plant, used to impart herbal and minty notes to food and beverages. It is not approved as GRAS (Generally Recognized As Safe) by the FDA but has no reported adverse events or recalls associated with its use.
Hyssop, Oil (hyssopus Officinalis L.)
FlavoringHyssop oil is an essential oil derived from the hyssop plant (Hyssopus officinalis L.), used as a flavoring agent in food and beverages. It provides a minty, slightly bitter taste and aromatic properties to various food products.
Immortelle, Extract (helichrysum Angustifolium Dc.)
FlavoringImmortelle extract is a natural flavoring agent derived from the Helichrysum angustifolium plant, commonly known as curry plant or immortelle flower. It is used in food and beverage products to provide distinctive floral and herbal notes to flavor formulations.
Inositol
NutrientInositol is a naturally occurring carbohydrate compound found in foods and produced by the human body. It functions as a nutrient supplement in food products and is recognized as safe by the FDA for use in dietary supplements and fortified foods.
Insoluble Glucose Isomerase Enzyme Preparations
OtherInsoluble Glucose Isomerase Enzyme Preparations are immobilized enzyme catalysts derived from microbial sources, primarily used in high-fructose corn syrup (HFCS) production to convert glucose into fructose. These preparations enable efficient, continuous industrial sweetener manufacturing while minimizing enzyme contamination in final products.
Invert Sugar
FlavoringInvert sugar is a mixture of glucose and fructose created by breaking down sucrose through hydrolysis. It is used in food products as a sweetener and flavor enhancer, valued for its ability to prevent crystallization and enhance sweetness perception.
Invert Sugar Syrup
FlavoringInvert sugar syrup is a liquid sweetener produced by breaking down sucrose into glucose and fructose through hydrolysis. It functions as a nutritive sweetener, humectant, and flavoring agent in numerous food and beverage products, helping maintain moisture and enhance sweetness.
Invertase From Saccharomyces Cerevisiae
StabilizerInvertase from Saccharomyces cerevisiae is an enzyme derived from baker's yeast that catalyzes the breakdown of sucrose into glucose and fructose. It functions as a processing aid and stabilizer in food manufacturing, particularly in confectionery and beverage production.
Ion Exchange Membranes
OtherIon exchange membranes are synthetic polymer materials used as processing aids in food production to separate, purify, or treat food components during manufacturing. They function by selectively allowing certain ions or molecules to pass through while blocking others, helping remove impurities, adjust mineral content, or concentrate food products.
Ion Exchange Resin
OtherIon exchange resin is a processing aid used in food manufacturing to remove unwanted ions and impurities from liquids, particularly in water treatment and juice processing. It functions as a filter material that helps purify food products without becoming part of the final product.
Iron Ammonium Citrate
Anti-cakingIron ammonium citrate is an anti-caking agent used in food products to prevent clumping and maintain free-flowing properties. It provides a source of iron while serving a functional purpose in powdered and granulated foods.
Iron Citrate
NutrientIron Citrate is an iron compound used as a nutrient supplement in food and beverages to enhance iron content. It provides a bioavailable form of iron for fortification purposes, helping address iron deficiency in populations.
Iron Oxide
ColorantIron oxide (CAS 1332-37-2) is an inorganic colorant derived from naturally occurring iron compounds, used in food manufacturing to impart red, yellow, brown, and black colors. It functions as both a direct colorant and surface-finishing agent in various food products.
Iron Peptonate
NutrientIron Peptonate is a nutrient supplement form of iron bound to peptides, designed to enhance iron bioavailability in food products. It is used to fortify foods and beverages to address iron deficiency, a common nutritional concern globally.
Iron, Elemental
NutrientIron, elemental is a mineral nutrient added to foods to prevent and treat iron deficiency anemia. It is recognized as safe by the FDA and widely used in fortified cereals, breads, and nutritional supplements to enhance dietary iron content.
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