Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 1225–1248 of 1,518 safe additives
Propionic Acid
FlavoringPropionic acid is a naturally occurring short-chain carboxylic acid used in food production as an antimicrobial preservative, flavoring agent, and pH control agent. It is widely used in baked goods, dairy products, and other foods to inhibit mold and bacterial growth and extend shelf life.
Propyl 2-furoate
FlavoringPropyl 2-furoate is an organic compound used as a flavoring agent in food products. It imparts fruity and caramel-like notes and belongs to the class of furoate esters used in the flavor industry.
Propyl Acetate
FlavoringPropyl acetate is a volatile organic compound used as a flavoring agent in food products. It imparts fruity, apple-like sensory characteristics and is employed in various processed foods and beverages to enhance taste profiles.
Propyl Alcohol
FlavoringPropyl alcohol (n-propanol) is a simple aliphatic alcohol used as a flavoring agent and solvent in food production. It functions to enhance or modify flavors and facilitate the distribution of other flavor compounds in food and beverage formulations.
Propyl Formate
FlavoringPropyl formate is a volatile organic compound used as a flavoring agent in food products. It provides fruity and sharp aromatic notes and is employed in small quantities to enhance the sensory profile of various processed foods and beverages.
Propyl Gallate
FlavoringPropyl gallate (CAS 121-79-9) is a synthetic antioxidant and flavoring agent derived from gallic acid. It is used in food products to prevent oxidation and extend shelf life, and has been designated as Generally Recognized as Safe (GRAS) by the FDA.
Propyl Heptanoate
FlavoringPropyl heptanoate is a synthetic ester compound used as a flavoring agent in food products. It imparts fruity and floral taste notes and is employed in small quantities to enhance the sensory profile of beverages, confectionery, and other processed foods.
Propyl Hexanoate
FlavoringPropyl hexanoate is a synthetic ester compound used as a flavoring agent in food products. It imparts fruity, pineapple-like notes and is utilized in small quantities to enhance the sensory profile of beverages, confections, and other processed foods.
Propyl Mercaptan
FlavoringPropyl mercaptan (CAS 107-03-9) is an organosulfur compound used as a flavoring agent in food products. It contributes sulfurous, onion-like, and savory notes to foods and beverages.
Propylene Glycol
EmulsifierPropylene glycol (CAS 57-55-6) is a synthetic organic compound widely used in food as an emulsifier, humectant, and solvent. It serves multiple functions including moisture retention, texture improvement, and antimicrobial preservation in various processed foods and beverages.
Propylene Glycol Alginate
EmulsifierPropylene glycol alginate is a modified form of alginic acid derived from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent in food products. It helps maintain consistent texture and prevent ingredient separation in various processed foods and beverages.
Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids
EmulsifierPropylene Glycol Mono- And Diesters Of Fats And Fatty Acids is a synthetic emulsifier derived from propylene glycol and fatty acids. It is used in food manufacturing to blend incompatible ingredients, improve texture, and stabilize product consistency across a range of processed foods.
Propylene Glycol Stearate
EmulsifierPropylene glycol stearate is a synthetic emulsifier derived from propylene glycol and stearic acid. It functions to blend oil and water-based ingredients in food products while also providing stabilizing and flavoring properties.
Propyleneglycol Diacetate
FlavoringPropyleneglycol diacetate is a synthetic flavoring compound derived from propylene glycol and acetic acid. It functions as a flavoring agent and adjuvant in food products, enhancing or modifying taste profiles in various applications.
Protease From Aspergillus Niger
FlavoringProtease from Aspergillus niger is an enzyme derived from a common fungal species that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and texturizing agent in various food applications.
Protease From Aspergillus Oryzae
FlavoringProtease from Aspergillus oryzae is an enzyme derived from the fungus Aspergillus oryzae that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and stabilizer in food manufacturing to improve texture and develop desired tastes.
Protease From Bacillus Amyloliquefaciens
OtherProtease from Bacillus amyloliquefaciens is an enzyme derived from a naturally occurring bacterium that breaks down proteins in food. It is used in food processing to improve texture, flavor development, and ingredient functionality.
Protease From Bacillus Licheniformis
FlavoringProtease from Bacillus licheniformis is an enzyme derived from a naturally occurring bacterium that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and stabilizer in various food applications to improve texture and taste.
Protease From Bacillus Subtilis
FlavoringProtease from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down proteins in food. It functions as a flavor enhancer and processing aid in food manufacturing, helping to develop desired taste profiles and improve texture in various products.
Protein Hydrolysate, Unspecified
FlavoringProtein Hydrolysate, Unspecified is a mixture of amino acids and peptides created by breaking down proteins through chemical or enzymatic processes. It functions primarily as a flavor enhancer and nutritional supplement in processed foods, beverages, and meat products.
Protein, Animal, Hydrolyzed
FlavoringHydrolyzed Animal Protein is a flavor enhancer derived from the breakdown of animal-based proteins through chemical or enzymatic processes. It is used in food products to intensify and improve flavor profiles, functioning similarly to other umami-enhancing ingredients.
Protein, Milk, Hydrolyzed
FlavoringHydrolyzed milk protein is a flavoring agent created by breaking down milk proteins into smaller peptides and amino acids. It is used in food products to enhance savory flavors and umami taste profiles.
Protein, Vegetable, Hydrolyzed
FlavoringHydrolyzed vegetable protein (HVP) is a flavor ingredient derived from plant sources through chemical breakdown of proteins into amino acids and peptides. It functions primarily as a flavor enhancer and texturizer in processed foods while serving multiple secondary roles including anticaking and moisture retention.
Psyllium Seed Husk
OtherPsyllium seed husk is a soluble dietary fiber derived from the seeds of Plantago ovata, a plant native to India. It is used in food products as a thickening and bulking agent, and is recognized as safe by the FDA for use in various food applications.
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