Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 1369–1392 of 1,518 safe additives
Soy Leghemoglobin
ColorantSoy leghemoglobin is a plant-based protein derived from soybean root nodules that functions as a color additive in food products. It is primarily used to provide a meat-like color to plant-based meat alternatives, allowing manufacturers to create visual appeal comparable to conventional meat products.
Soy Protein Concentrate, Enzyme Activated
StabilizerSoy Protein Concentrate, Enzyme Activated is a plant-derived protein ingredient produced from soybeans through enzymatic processing. It functions as a nutrient supplement, stabilizer, thickener, and texturizer in food products, enhancing nutritional content and improving product consistency.
Soy Protein, Isolate
EmulsifierSoy Protein Isolate is a highly refined plant-based protein derived from soybeans, containing at least 90% protein by dry weight. It functions as an emulsifier, stabilizer, and texturizer in food products, commonly used in meat alternatives, beverages, and processed foods.
Soybean Oil, Epoxidized
StabilizerEpoxidized soybean oil (ESBO) is a modified vegetable oil derived from soybean oil through an epoxidation chemical process. It functions as a stabilizer, lubricant, and formulation aid in food manufacturing, primarily used in plastic food contact materials and certain food applications.
Spearmint (mentha Spicata L.)
FlavoringSpearmint (Mentha spicata L.) is a flavoring agent derived from the spearmint plant, commonly used to impart a characteristic minty taste to food and beverages. It functions as a natural flavoring adjuvant in products such as chewing gums, confectionery, beverages, and oral care products.
Spearmint, Extract (mentha Spicata L.)
FlavoringSpearmint extract (Mentha spicata L.) is a flavoring agent derived from spearmint leaves, used to impart minty flavor to food and beverage products. It is a natural plant-based ingredient with no reported adverse events or recalls in FDA records.
Spearmint, Oil (mentha Spicata L.)
FlavoringSpearmint oil (Mentha spicata L.) is a natural essential oil extracted from spearmint plants, used as a flavoring agent in food and beverages. It imparts a characteristic mint flavor and aroma to products including confectionery, beverages, and oral care items.
Spirulina Extract
ColorantSpirulina Extract is a natural colorant derived from spirulina algae, used to impart blue-green hues to food and beverage products. It functions as a color additive in the food industry, offering a plant-based alternative to synthetic colorants.
Spruce Needles And Twigs, Extract (picea Spp.)
FlavoringSpruce Needles and Twigs Extract is a natural flavoring agent derived from various spruce tree species (Picea spp.). It is used in food and beverage products to impart a fresh, coniferous flavor profile commonly found in Nordic and herbal food applications.
Spruce Needles And Twigs, Oil (picea Spp.)
FlavoringSpruce Needles and Twigs Oil is a natural essential oil extracted from various spruce tree species (Picea spp.). It is used as a flavoring agent in food and beverages to impart coniferous, woody, and slightly citrus notes.
Stannous Chloride
AntioxidantStannous chloride is an inorganic tin compound used as an antioxidant in food processing. It prevents discoloration and oxidative degradation in certain canned and processed foods by maintaining color stability and extending shelf life.
Starch, Food, Modified
EmulsifierModified food starch is a chemically or physically altered starch derived from plants like corn, potato, or tapioca that serves multiple functions in food production. It acts as a thickener, emulsifier, anticaking agent, and stabilizer, helping improve texture, shelf life, and consistency in processed foods.
Starch, Food, Modified: Acetylated Distarch Adipate
Dough-conditionerAcetylated distarch adipate is a modified starch created by chemically treating corn or potato starch with acetic anhydride and adipic acid. It functions as a dough strengthener and conditioning agent in baked goods, improving texture and stability during processing.
Starch, Food, Modified: Acetylated Distarch Phosphate
StabilizerAcetylated distarch phosphate is a chemically modified starch used as a stabilizer and thickener in food products. It is produced by treating food starch with acetic anhydride and phosphorus oxychloride to improve its functional properties in processed foods.
Starch, Food, Modified: Distarch Glycerol
StabilizerDistarch glycerol is a modified starch derived from starch sources like corn or potato, with glycerol chemically bonded to the starch molecules. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in processed foods.
Starch, Food, Modified: Distarch Phosphate (from Sodium Trimetaphosphate)
StabilizerDistarch phosphate is a modified starch created by treating food starch with sodium trimetaphosphate. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in various processed foods.
Starch, Food, Modified: Hydroxypropyl Distarch Phosphate
StabilizerHydroxypropyl distarch phosphate is a chemically modified starch derived from corn, potato, or tapioca used as a stabilizer and thickener in processed foods. It helps maintain product texture, consistency, and shelf stability in various applications.
Starch, Food, Modified: Hydroxypropyl Starch
StabilizerHydroxypropyl starch is a modified food starch created by chemically treating natural starch with propylene oxide. It functions as a stabilizer and thickener in various food products to improve texture, consistency, and shelf stability.
Starch, Food, Modified: Oxidized Hydroxypropyl Starch
StabilizerOxidized hydroxypropyl starch is a chemically modified food starch created through oxidation and hydroxypropylation of natural starch. It functions as a stabilizer and thickener in processed foods, helping maintain texture and consistency in various applications.
Starch, Food, Modified: Oxidized Starches
StabilizerOxidized starches are chemically modified food starches created through oxidation processes to improve their functional properties. They serve as stabilizers and thickeners in various food products, helping maintain texture and consistency.
Starch, Food, Modified: Phosphated Distarch Phosphate
StabilizerPhosphated distarch phosphate is a modified food starch created through chemical treatment with phosphoric acid and its salts. It functions as a stabilizer and thickener in processed foods, helping maintain texture and prevent separation in products like sauces, gravies, and dairy items.
Starch, Food, Modified: Starch Acetate
StabilizerStarch Acetate is a modified food starch created by chemically treating natural starch with acetic anhydride. It functions as a stabilizer and thickener in food products to improve texture, consistency, and shelf stability.
Starch, Food, Modified: Starch Phosphate
StabilizerStarch phosphate is a modified food starch created by chemically treating natural starch with phosphoric acid or phosphate compounds. It functions as a stabilizer and thickener in food products to improve texture, prevent separation, and enhance shelf stability.
Starch, Pregelatinized
StabilizerPregelatinized starch is a modified starch that has been partially cooked to make it instantly dispersible in cold water, eliminating the need for heating. It functions as a stabilizer and thickener in various food products to improve texture and shelf stability.
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