Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 889–912 of 1,029 safe additives
Methyl-alpha-ionone
FlavoringMethyl-alpha-ionone is a synthetic aromatic compound used as a flavoring agent in food products. It provides floral and woody notes to beverages, confectionery, and other processed foods, and is structurally related to natural compounds found in plants.
Methyl-delta-ionone
FlavoringMethyl-delta-ionone (CAS 7784-98-7) is a synthetic organic compound used as a flavoring agent and flavor enhancer in the food industry. It provides fruity, woody, and floral notes to various food and beverage products.
Methylcyclopentenolone
FlavoringMethylcyclopentenolone (CAS 765-70-8) is a synthetic flavoring compound used to create maple, caramel, and roasted food flavors. It functions as a flavoring agent or adjuvant in processed foods and beverages.
Milk Powder, Whole, Enzyme-modified
FlavoringMilk Powder, Whole, Enzyme-modified is a dairy-derived ingredient created by enzymatically treating whole milk powder to enhance flavor compounds and functional properties. It serves multiple roles in food formulation as a flavoring agent, texturizer, and functional ingredient.
Mineral Oil, White
StabilizerWhite mineral oil is a highly refined petroleum product used in food processing as a lubricant, release agent, and stabilizer. It functions to prevent sticking, maintain texture, and facilitate manufacturing processes in various food applications.
Mintlactone
FlavoringMintlactone (CAS 13341-72-5) is a naturally-derived flavoring compound that imparts minty characteristics to food and beverage products. It is used in small quantities as a flavoring agent to enhance taste profiles in various consumer foods.
Molasses (saccharum Officinarum L.)
SweetenerMolasses is a thick, dark byproduct of sugar refining derived from sugarcane (Saccharum officinarum L.). It functions as a nutritive sweetener in foods and beverages, providing sweetness along with minor amounts of minerals and compounds naturally present in sugar cane.
Molasses, Concentrate
FlavoringMolasses Concentrate is a concentrated form of molasses, the thick syrup byproduct from sugar refining. It functions as a flavoring agent and adjuvant in food products, providing sweet, complex flavor profiles and browning properties.
Molasses, Extract (saccharum Officinarum L.)
FlavoringMolasses Extract is a concentrated flavoring ingredient derived from sugar cane (Saccharum officinarum L.) that captures the distinctive sweet and slightly bitter taste profile of molasses. It is used in food manufacturing as a flavoring agent to impart molasses flavor to various products without adding bulk sweetener.
Molecular Sieve Resins
OtherMolecular Sieve Resins are synthetic polymeric materials used as processing aids in food manufacturing to remove moisture and other impurities. They function as desiccants and purification agents but do not remain in the final food product.
Mono- And Diglycerides
EmulsifierMono- and diglycerides are food emulsifiers derived from fats and oils that help blend water and oil-based ingredients. They are widely used in baked goods, margarines, and processed foods to improve texture and shelf life.
Mono- And Diglycerides, Acetic Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides with acetic acid esters and their sodium/calcium salts are emulsifier compounds used to blend oil and water-based ingredients in processed foods. These additives help maintain product stability and texture in various food applications.
Mono- And Diglycerides, Citric Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides citric acid esters and sodium and calcium salts are complex emulsifier compounds that help blend oil and water-based ingredients in food products. These additives are primarily used in processed foods to improve texture, stability, and shelf life.
Mono- And Diglycerides, Diacetyltartaric Acid Esters
EmulsifierMono- and diglycerides, diacetyltartaric acid esters (DATEM) is an emulsifier composed of glycerides modified with diacetyltartaric acid. It is widely used in baked goods, margarines, and processed foods to improve texture, stability, and shelf life by helping mix oil and water-based ingredients.
Mono-, Di-, And Triglycerides
SolventMono-, di-, and triglycerides are naturally occurring lipid compounds used as solvents and vehicles in food formulations. They function to dissolve, suspend, or disperse other ingredients in food products, facilitating uniform distribution and product stability.
Monoethanolamine
OtherMonoethanolamine (MEA) is an organic compound primarily used as a washing and surface removal agent in food processing facilities. It functions to clean equipment and remove residues but is not intended as a food ingredient itself.
Monoglyceride Citrate
EmulsifierMonoglyceride citrate is a synthetic compound combining monoglycerides with citric acid, functioning as an emulsifier, antioxidant, and sequestrant in food products. It helps stabilize oil-water mixtures while preventing oxidation and metal ion interactions in processed foods.
Monoisopropyl Citrate
SequestrantMonoisopropyl citrate is a citric acid derivative used as a sequestrant and formulation aid in food products. It functions to bind metal ions and improve product stability and shelf life.
Morpholine
OtherMorpholine is an organic compound used as a boiler water additive in food processing equipment rather than as a direct food ingredient. It functions to prevent corrosion and scale buildup in steam generation systems used in food manufacturing.
Musk Tonquin (moschus Moschiferus L.)
FlavoringMusk Tonquin is a natural flavoring agent derived from the musk deer (Moschus moschiferus L.), traditionally used to add musky, animalic notes to food and beverages. It functions as a flavoring adjuvant in very small quantities to enhance or modify taste profiles in specialty food applications.
Mustard Flour
ColorantMustard flour is a finely ground powder derived from mustard seeds, used in food manufacturing as a natural colorant, flavoring agent, and texture modifier. It serves multiple functions in processed foods while providing characteristic mustard flavor and color enhancement.
Mustard, Brown, Extract (brassica Spp.)
FlavoringBrown mustard extract (Brassica spp.) is a concentrated flavoring ingredient derived from brown mustard seeds, used to impart mustard flavor to food products. It functions as a flavoring agent or adjuvant in processed foods where authentic mustard taste is desired without using whole mustard seeds.
Mustard, Yellow, Extract (brassica Spp.)
FlavoringYellow mustard extract is a natural flavoring agent derived from mustard seeds (Brassica species) that imparts characteristic pungent, tangy flavor notes to food products. It is used in small quantities as a flavoring adjuvant in various processed foods and condiments.
Myricitrin
FlavoringMyricitrin is a naturally occurring flavonoid compound derived from plant sources, primarily used as a flavoring agent or flavoring adjuvant in food products. It contributes to the taste profile of foods and beverages while being obtained from natural botanical origins.
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