Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 1249–1272 of 1,518 safe additives
Pulp
OtherPulp is a processing aid derived from plant material used in food manufacturing to improve texture, consistency, and filtration efficiency. It functions primarily as a processing aid rather than a direct food ingredient, helping manufacturers achieve desired product characteristics during production.
Pyrazine
FlavoringPyrazine (CAS 290-37-9) is an organic compound used as a flavoring agent in food products. It imparts nutty, roasted, and earthy flavor notes and is commonly found in coffee, chocolate, and baked goods.
Pyridoxine
OtherPyridoxine, also known as vitamin B6, is an essential water-soluble vitamin added to foods to enhance nutritional content. It plays a crucial role in amino acid metabolism, immune function, and cognitive development in the human body.
Pyridoxine Hydrochloride
NutrientPyridoxine hydrochloride is the synthetic form of vitamin B6, an essential water-soluble nutrient required for numerous metabolic processes. It is added to foods and supplements to prevent or treat B6 deficiency and support overall nutritional content.
Pyroligneous Acid
FlavoringPyroligneous acid is a complex organic liquid obtained from the destructive distillation of wood, primarily used as a flavoring agent in food products. It imparts a smoky, wood-derived flavor and is recognized as safe for food use by the FDA.
Quillaia (quillaja Saponaria Molina)
EmulsifierQuillaia (Quillaja Saponaria Molina) is a natural plant-derived ingredient extracted from the bark of the Quillaja saponaria tree native to South America. It functions primarily as an emulsifier and foaming agent in food and beverage products, helping to stabilize mixtures and create desired texture profiles.
Quillaia Extract (quillaja Saponaria Molina)
FlavoringQuillaia Saponaria Molina extract is a natural flavoring agent derived from the bark of the quillaja tree native to South America. It contains saponins and is used in food and beverage products as a flavoring agent and foam stabilizer, particularly in soft drinks and other beverages.
Quince Seed, Extract (cydonia Spp.)
FlavoringQuince seed extract is a natural flavoring agent derived from quince fruit (Cydonia spp.). It is used in the food industry to impart quince flavor to beverages, confections, and other food products.
Quinine Bisulfate
FlavoringQuinine bisulfate is a salt form of quinine, a bitter alkaloid compound derived from cinchona bark, used as a flavoring agent in beverages and food products. It imparts a characteristic bitter taste and has been utilized in food manufacturing for decades, most notably in tonic water and other carbonated beverages.
Quinine Hydrochloride
FlavoringQuinine hydrochloride is the hydrochloride salt form of quinine, a bitter alkaloid naturally derived from cinchona bark. It is used as a flavoring agent in beverages and other food products to provide a characteristic bitter taste.
Rapeseed Oil, Hydrogenated
EmulsifierRapeseed oil, hydrogenated is a modified vegetable oil used as an emulsifier, stabilizer, and texturizer in food products. It helps blend ingredients that don't naturally mix and maintains consistent texture in processed foods.
Rapeseed Oil, Low Erucic Acid
EmulsifierRapeseed oil, low erucic acid (LEO) is a vegetable oil derived from rapeseed varieties bred to contain minimal erucic acid, a long-chain fatty acid. It functions as an emulsifier, stabilizer, and texturizer in food products to improve consistency and shelf stability.
Rebaudioside A
FlavoringRebaudioside A is a natural steviol glycoside extracted from Stevia rebaudiana leaves, used as a high-intensity sweetening agent. It provides sweetness without calories and is increasingly used in beverages, foods, and tabletop sweeteners as a sugar alternative.
Rennet
FlavoringRennet is a complex enzyme preparation derived from animal sources (typically calf stomach lining) that is used primarily in cheese production to coagulate milk proteins. It functions as a processing aid and enzyme in dairy manufacturing and has been safely used in traditional cheesemaking for centuries.
Rhodinyl Acetate
FlavoringRhodinyl acetate (CAS 141-11-7) is a synthetic flavoring compound used to impart rose-like and floral notes in food and beverage products. It belongs to the class of aromatic esters and is employed as a flavoring agent in various processed foods and beverages.
Rhodinyl Butyrate
FlavoringRhodinyl butyrate (CAS 141-15-1) is a synthetic flavoring compound used to create rose-like and floral notes in food and beverage products. It functions as a flavoring agent or adjuvant in the food industry to enhance or modify taste and aroma profiles.
Rhodinyl Formate
FlavoringRhodinyl formate (CAS 141-09-3) is a synthetic flavoring compound used to impart rose-like and floral notes in food products. This organic ester is employed in the fragrance and flavor industry to enhance the sensory profile of beverages, confections, and other processed foods.
Rhodinyl Isovalerate
FlavoringRhodinyl isovalerate (CAS 7778-96-3) is a synthetic flavoring compound used to provide rose and fruity aromatic notes in food and beverage products. It belongs to the class of organic esters commonly employed in flavor formulations to enhance taste and aroma profiles.
Rhubarb Root (rheum Spp.)
FlavoringRhubarb root is a natural flavoring agent derived from rheum species plants, primarily used to impart tart and fruity notes in food and beverages. It contains organic acids and compounds that contribute distinctive flavor profiles to various food products.
Riboflavin
ColorantRiboflavin (vitamin B2) is an essential water-soluble vitamin used in foods as a nutrient supplement, colorant, and flavor enhancer. It provides nutritional value while contributing a yellow-orange color to various food products.
Riboflavin 5'-phosphate
NutrientRiboflavin 5'-phosphate (also known as flavin mononucleotide or FMN) is the active phosphorylated form of riboflavin (vitamin B2). It functions as a nutrient supplement in foods to address or prevent riboflavin deficiency and support normal metabolic processes.
Riboflavin 5'-phosphate, Sodium
NutrientRiboflavin 5'-phosphate, sodium (also known as flavin mononucleotide sodium salt) is the sodium salt form of a phosphorylated B vitamin derivative. It functions as a nutrient supplement to fortify food products with bioavailable riboflavin, an essential vitamin critical for energy metabolism and cellular function.
Rice Bran Wax
LubricantRice bran wax is a natural wax derived from rice bran, the outer layer of rice kernels. It functions as a lubricant and release agent in food processing, helping prevent sticking and improving product handling.
Rice Starch
StabilizerRice starch is a carbohydrate extracted from rice grains, commonly used as a stabilizer and thickening agent in food products. It helps maintain texture, prevent separation, and improve consistency in various processed foods without adding significant nutritional value.
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