Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 1129–1152 of 1,518 safe additives
Paprika Oleoresin (capsicum Annuum L.)
ColorantPaprika Oleoresin is a natural extract derived from red peppers (Capsicum annuum L.) that provides red-orange color and mild flavor to food products. It is used as a colorant and flavoring agent in various processed foods, seasonings, and meat products.
Paraffin Wax
FlavoringParaffin wax is a petroleum-derived waxy substance designated as GRAS (Generally Recognized as Safe) by the FDA. It functions as a surface-finishing agent, masticatory substance, and texturizer in food products, commonly used to coat fruits, cheeses, and candies.
Parmesan Cheese, Reggiano Cheese
NutrientParmesan Reggiano cheese is a hard Italian cheese used as a nutrient supplement in food products, providing protein, calcium, and other essential nutrients. It is recognized as GRAS (Generally Recognized as Safe) by the FDA with no reported adverse events or recalls.
Parsley (petroselinum Spp.)
ColorantParsley (Petroselinum spp.) is a naturally derived colorant and flavoring agent extracted from the common culinary herb. It functions as a color adjunct, flavoring agent, and processing aid in food applications, providing green coloration while contributing subtle herbaceous notes to food products.
Parsley, Oil (petroselinum Spp.)
FlavoringParsley oil is a flavoring agent derived from parsley plants (Petroselinum spp.) through oil extraction. It is used in food products to provide natural parsley flavor and aroma in various culinary applications.
Parsley, Oleoresin (petroselinum Spp.)
FlavoringParsley oleoresin is a concentrated flavoring extract derived from parsley plants (Petroselinum spp.) that captures the herb's essential oils and flavor compounds. It is used as a natural flavoring agent in food products to impart parsley taste and aroma without adding fresh herbs.
Passion Flower (passiflora Incarnata L.)
FlavoringPassion flower (Passiflora incarnata L.) is a plant-derived flavoring agent extracted from the passion fruit vine. It is used in food and beverage products to impart fruity, tropical flavor notes and has no reported adverse events or recalls in FDA records.
Patchouly, Oil (pogostemon Spp.)
FlavoringPatchouly oil is an essential oil derived from the patchouly plant (Pogostemon species) used as a flavoring agent in food products. It imparts a distinctive earthy, woody aroma and is primarily utilized in beverages, confectionery, and baked goods to enhance flavor profiles.
Peach Kernel, Extract(prunus Persica Sieb Et Zucc.)
FlavoringPeach kernel extract is a natural flavoring agent derived from the kernels of peach fruits (Prunus persica). It is used in the food industry to impart peach and almond-like flavor notes to various food and beverage products.
Peach Leaves (prunus Persica (l.) Batsch)
FlavoringPeach Leaves (Prunus persica) is a natural flavoring agent derived from peach tree foliage. It is used in the food industry to impart peach and fruity flavor notes to beverages, confections, and other food products.
Peanut Oil
FlavoringPeanut oil is a vegetable oil extracted from peanuts that serves multiple functions in food manufacturing, including flavoring, texture enhancement, and nutrient supplementation. It is recognized as Generally Recognized as Safe (GRAS) by the FDA and contains no reported adverse events or recalls.
Pecan Shell Flour
FlavoringPecan shell flour is a plant-derived flavoring ingredient produced from ground pecan shells. It is used in food manufacturing as a flavoring agent or adjuvant to impart pecan taste and aroma to various food products.
Pectin
EmulsifierPectin is a naturally occurring polysaccharide extracted primarily from citrus fruits and apples that functions as a gelling, thickening, and stabilizing agent in food products. It is widely used in jams, jellies, beverages, and other foods to improve texture and shelf stability, and has been designated as Generally Recognized As Safe (GRAS) by the FDA.
Pectin, Amidated
EmulsifierAmidated pectin is a modified form of pectin derived from plant cell walls, chemically altered to improve its functional properties in food applications. It serves as an emulsifier, stabilizer, and thickening agent in various processed foods, helping maintain texture and consistency.
Pectinase From Aspergillus Niger
FlavoringPectinase from Aspergillus niger is an enzyme derived from a fungal source that breaks down pectin in plant cell walls. It functions as a processing aid, flavor enhancer, and stabilizer in food production, helping to clarify juices, improve texture, and enhance flavor release.
Pectinase From Bacillus Subtilis
FlavoringPectinase from Bacillus subtilis is an enzyme derived from a common bacterium that breaks down pectin in plant cell walls. It is used in food processing as a flavor enhancer, clarifying agent, and processing aid, particularly in juice, wine, and beverage production.
Penicillium Roqueforti
OtherPenicillium roqueforti is a mold species traditionally used in cheese production, particularly for creating blue cheese varieties. While not approved as a direct food additive by the FDA, it is naturally present in certain cheese fermentation processes.
Pepper, Black (piper Nigrum L.)
ColorantBlack pepper (Piper nigrum L.) is a natural spice derived from peppercorn berries, recognized by the FDA as Generally Recognized as Safe (GRAS). It functions as a colorant, flavoring agent, processing aid, and surface-finishing agent in food products.
Pepper, Black, Oil (piper Nigrum L.)
FlavoringBlack pepper oil is a volatile essential oil extracted from black peppercorns (Piper nigrum L.), commonly used as a natural flavoring agent in food products. It provides the characteristic pungent, spicy taste and aroma associated with black pepper in processed foods, beverages, and seasonings.
Pepper, Black, Oleoresin (piper Nigrum L.)
FlavoringBlack pepper oleoresin is a concentrated extract from black pepper berries (Piper nigrum L.) that contains the natural flavoring compounds responsible for pepper's characteristic pungent taste and aroma. It is used as a flavoring agent in various food products to provide pepper flavor without the visible black specks of ground pepper.
Pepper, Cayenne
FlavoringCayenne pepper is a natural spice derived from dried chili peppers (Capsicum annuum) used as a flavoring agent in food products. It adds pungent heat and distinctive flavor to cuisines worldwide and is commonly found in seasonings, sauces, and processed foods.
Pepper, Red
FlavoringRed pepper is a natural flavoring agent derived from red pepper plants (Capsicum species), used to impart pungent, spicy flavor to food products. It functions as a flavoring adjuvant in various culinary and processed food applications.
Pepper, White (piper Nigrum L.)
FlavoringWhite pepper is a natural spice derived from the berry of the Piper nigrum plant, with the outer hull removed. It serves as a flavoring agent in food products, providing a pungent, slightly milder taste compared to black pepper.
Pepper, White, Oil (piper Nigrum L.)
FlavoringWhite pepper oil is an essential oil extracted from the fruit of Piper nigrum L., the black pepper plant. It functions as a flavoring agent in food products, delivering the characteristic peppery taste and aroma associated with white pepper.
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