Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 1105–1128 of 1,518 safe additives
Orange Peel, Bitter, Oil (citrus Aurantium L.)
FlavoringOrange peel bitter oil (Citrus aurantium L.) is a natural flavoring extract derived from bitter orange peels, used to impart citrus flavor to food and beverages. It is not approved as a GRAS substance by the FDA but has no documented adverse events or recalls in the regulatory database.
Orange Peel, Sweet, Extract (citrus Sinensis (l.) Osbeck)
FlavoringOrange Peel, Sweet, Extract is a natural flavoring derived from sweet orange (Citrus sinensis) peel. It is used in food and beverage products to impart orange flavor and aroma, and is obtained through extraction processes from the fruit peel.
Orange Peel, Sweet, Oil (citrus Sinensis (l.) Osbeck)
FlavoringOrange peel sweet oil is a natural flavoring extract derived from sweet orange (Citrus sinensis) peel, containing limonene and other volatile compounds. It is used in the food industry to impart orange flavor to beverages, confectionery, baked goods, and other food products.
Orange Peel, Sweet, Oil, Terpeneless (citrus Sinensis (l.) Osbeck)
FlavoringOrange Peel, Sweet, Oil, Terpeneless is a flavoring agent derived from sweet orange (Citrus sinensis) with terpenes removed. It is used in food and beverage products to impart natural orange flavor characteristics.
Orange, Juice
Acidity-regulatorOrange juice is a natural acidic ingredient derived from oranges that functions as a pH control agent in food products. It is recognized as Generally Recognized As Safe (GRAS) by the FDA and is used to regulate acidity and preserve product stability in various food applications.
Orange, Oil, Distilled (citrus Sinensis (l.) Osbeck)
FlavoringOrange oil, distilled is a natural flavoring agent derived from sweet orange (Citrus sinensis) through distillation processes. It is used primarily to impart authentic orange flavor to beverages, confections, and other food products.
Orange, Oil, Terpeneless (citrus Sinensis (l.) Osbeck)
FlavoringOrange Oil, Terpeneless is a flavoring agent derived from sweet orange (Citrus sinensis) with volatile terpenes removed. It is used primarily to provide authentic orange flavor to beverages, confectionery, and other food products.
Oregano (lippia Spp., Usually L. Graveolens Hbk)
FlavoringOregano (Lippia spp., usually L. graveolens) is a natural herb-derived flavoring agent obtained from Mexican oregano plants. It is used in food products to provide authentic oregano flavor and is recognized as safe by the FDA with no reported adverse events or recalls.
Oregano (other Genera Including Coleus, Lantana And Hyptis)
FlavoringOregano from various plant genera (including Coleus, Lantana, and Hyptis) is a natural flavoring agent derived from aromatic herbs. It is used in food products to provide oregano flavor and aroma without providing the herb itself.
Oregano, European (origanum Spp.)
FlavoringEuropean oregano (Origanum spp.) is a dried herb and natural flavoring agent derived from Mediterranean oregano plants. It is used in food products to provide authentic oregano flavor and is generally recognized as safe for culinary use based on its long history as a culinary herb.
Osmanthus Absolute
FlavoringOsmanthus Absolute is a concentrated flavoring extract derived from osmanthus flowers, used to impart floral, fruity, and sweet notes in food and beverages. It functions as a flavoring agent in various food applications where natural or natural-identical flavor profiles are desired.
Oxystearin
SequestrantOxystearin is an oxidized derivative of stearin used in food processing as a sequestrant and surface-active agent. It functions to improve texture, prevent oxidation, and enhance the processing characteristics of various food products.
Ozone
OtherOzone (O₃) is a triatomic oxygen molecule used as an antimicrobial agent in food processing to reduce pathogens and extend shelf life. It is generated on-site and decomposes rapidly to oxygen, leaving no chemical residue on food products.
P-cymene
FlavoringP-cymene is a naturally occurring organic compound found in essential oils of plants like cumin and thyme. It functions as a flavoring agent in food products, providing spicy and herbal taste notes.
P-menth-3-en-1-ol
FlavoringP-menth-3-en-1-ol is a naturally occurring organic compound derived from mint and other plants, used as a flavoring agent in food and beverage products. It imparts minty, herbal sensory notes and is utilized in small quantities to enhance product taste profiles.
P-menthan-2-one
FlavoringP-menthan-2-one is a naturally occurring organic compound classified as a flavoring agent used to add minty and cooling sensations to food and beverages. It is structurally related to menthone and serves as a flavoring adjuvant in various food products.
P-menthan-7-ol
FlavoringP-menthan-7-ol is a naturally-occurring organic compound used as a flavoring agent in food products. It is derived from or structurally related to menthol and contributes minty, herbal, or cooling sensory notes to beverages, confections, and other food items.
P-methoxy-alpha-methylcinnamaldehyde
FlavoringP-methoxy-alpha-methylcinnamaldehyde is a synthetic aromatic compound used as a flavoring agent in food products. It provides a spicy, warm cinnamon-like flavor note and is employed in small quantities in various food and beverage applications.
P-methylanisole
FlavoringP-methylanisole (4-methylanisole) is an organic compound used as a flavoring agent in food products. It contributes aromatic, anise-like sensory characteristics to beverages, confections, and other processed foods.
P-propylanisole
FlavoringP-propylanisole (4-propylanisole) is an organic compound used as a flavoring agent in food products. It provides anise-like aromatic characteristics and is employed in small quantities to enhance flavor profiles in various processed foods and beverages.
Palmitic Acid
FlavoringPalmitic acid is a saturated fatty acid naturally occurring in many foods and derived from palm oil and animal fats. In food production, it functions as a flavor enhancer, lubricant, and surface-active agent, though it is not currently on the FDA's GRAS (Generally Recognized As Safe) list.
Pansy (viola Tricolor L.)
FlavoringPansy (Viola tricolor L.) is a flowering plant used as a natural flavoring agent in food products. It contributes subtle floral and slightly sweet notes to beverages, confections, and culinary preparations.
Papain (carica Papaya L.)
TexturizerPapain is a proteolytic enzyme derived from papaya fruit (Carica papaya L.) that breaks down proteins in food. It is widely used in the food industry as a texturizer, processing aid, and formulation agent, particularly in meat tenderization and other food applications.
Paprika (capsicum Annuum L.)
ColorantPaprika is a natural colorant derived from capsicum annuum peppers, approved by the FDA as Generally Recognized as Safe (GRAS). It functions primarily as a color additive while also contributing flavor, and is widely used in processed foods, meats, and seasonings.
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