Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 889–912 of 1,518 safe additives
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.
Lactic Acid
FlavoringLactic acid (CAS 50-21-5) is an organic acid naturally produced through bacterial fermentation and commonly used in food production. It functions as a preservative, flavor enhancer, pH control agent, and antimicrobial compound across diverse food applications.
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.
Lard
EmulsifierLard is rendered pig fat that functions as an emulsifier, formulation aid, and texturizer in food products. It is a traditional fat ingredient used to improve texture, moisture retention, and mouthfeel in baked goods, processed meats, and other food applications.
Lard Oil
OtherLard Oil is a rendered fat derived from pork adipose tissue, classified as a surface-active agent in food processing. It functions to reduce surface tension and improve texture in food formulations.
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.
Lavender, Spike, Oil (lavandula Spp.)
FlavoringLavender spike oil (Lavandula spp., CAS 8016-78-2) is an essential oil derived from lavender plants used as a natural flavoring agent in food and beverages. It imparts characteristic floral and herbal notes to various food products and is recognized for its aromatic properties in culinary applications.
Lecithin
EmulsifierLecithin is a naturally derived emulsifier extracted from sources like soybeans, eggs, and sunflower seeds. It is widely used in food manufacturing to improve texture, prevent ingredient separation, and enhance product stability across numerous food categories.
Lecithin (vegetable)
AntioxidantVegetable lecithin is a naturally-derived phospholipid complex extracted primarily from soybeans, sunflower seeds, or rapeseed. It functions as an antioxidant and drying agent in food products, helping maintain freshness and improve texture in various applications.
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