Safe Food Additives
1,518 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 1393–1416 of 1,518 safe additives
Starch, Unmodified
StabilizerStarch, unmodified is a naturally occurring carbohydrate polymer extracted from plant sources like corn, potatoes, and wheat. It serves multiple functions in food production, primarily as a thickener, stabilizer, and anti-caking agent to improve texture and shelf stability.
Stearic Acid
EmulsifierStearic acid is a saturated fatty acid commonly derived from animal fats or vegetable oils, used in food manufacturing as an emulsifier, lubricant, and formulation aid. It helps blend ingredients that don't naturally mix and improves texture in various food products.
Stearyl Alcohol
TexturizerStearyl alcohol (CAS 112-92-5) is a fatty alcohol derived from stearic acid, commonly used as a texturizer and surface-finishing agent in food products. It functions to improve texture, appearance, and stability in various food formulations.
Stearyl Citrate
EmulsifierStearyl citrate is an organic compound derived from citric acid and stearyl alcohol that functions as an emulsifier, antioxidant, and sequestrant in food products. It is widely used in processed foods to improve texture, prevent oxidation, and maintain product stability.
Succinic Acid
FlavoringSuccinic acid is an organic compound naturally found in living organisms that functions as a flavor enhancer and pH control agent in food products. It is used to add tartness and help regulate acidity in various food and beverage applications.
Sucrose
SweetenerSucrose is a naturally occurring disaccharide sugar composed of glucose and fructose, commonly known as table sugar. It is widely used as a nutritive sweetener in beverages, baked goods, confections, and numerous processed foods to provide sweetness and functional properties like texture and preservation.
Sucrose Liquid
FlavoringSucrose Liquid is a liquid form of table sugar (sucrose) used in food and beverage manufacturing as a sweetener, flavoring agent, and solvent. It provides sweetness and serves functional roles in product formulation while delivering caloric energy.
Sulfiting Agents
AntioxidantSulfiting agents are a group of chemical compounds containing sulfite that function as antioxidants and preservatives in food. They prevent oxidation and microbial spoilage, commonly used in dried fruits, wines, and processed foods to extend shelf life.
Sulfur Dioxide
ColorantSulfur dioxide (SO₂) is a colorless gas used in food production as an antimicrobial agent, antioxidant, and preservative. It prevents microbial spoilage and oxidative degradation in various foods and beverages, particularly wine, dried fruits, and processed foods.
Tagetes Meal & Extract
ColorantTagetes meal and extract is a natural colorant derived from marigold flowers (Tagetes species), used primarily to impart yellow and orange hues to food products. It functions as a coloring adjunct and contains xanthophyll pigments that provide its coloring properties.
Tallow Alcohol, Hydrogenated
OtherHydrogenated tallow alcohol is a fatty alcohol derived from hydrogenated animal fat (tallow), primarily used as a surface-finishing agent in food processing. It functions to improve texture, appearance, and handling properties of food products.
Tallow, Hydrogenated
FlavoringHydrogenated tallow is a rendered and chemically modified beef or mutton fat used in food manufacturing as a flavor enhancer, stabilizer, and texturizing agent. It functions to improve taste profiles, extend shelf life, and modify mouthfeel in various processed foods.
Tamarind Extract (tamarindus Indica L.)
FlavoringTamarind extract is a natural flavoring agent derived from the tamarind tree (Tamarindus indica L.), prized for its tart, fruity taste profile. It is used in food and beverage manufacturing to impart authentic tamarind flavor without requiring whole fruit processing.
Tamarinds
FlavoringTamarind is a natural flavoring agent derived from the tamarind tree fruit, commonly used to impart a sour, fruity taste to beverages, candies, and savory dishes. It functions as both a flavoring ingredient and pH control agent in food products.
Tangerine, Essence
FlavoringTangerine essence is a natural flavoring agent derived from tangerine fruit, used to impart citrus flavor to food and beverage products. It functions as a flavoring adjuvant in various processed foods and is not currently recognized as Generally Recognized As Safe (GRAS) by the FDA.
Tangerine, Extract (citrus Reticulata Blanco)
OtherTangerine extract (Citrus reticulata Blanco) is a natural flavoring ingredient derived from tangerine fruit. Its specific function in food applications remains largely undocumented in regulatory literature, though it is typically used for flavor or aromatic purposes in food and beverage products.
Tangerine, Oil (citrus Reticulata Blanco)
FlavoringTangerine oil (Citrus reticulata Blanco) is a natural essential oil extracted from tangerine fruit peel, used as a flavoring agent in food and beverages. It provides characteristic citrus taste and aroma to various consumer products.
Tannic Acid
ColorantTannic acid (CAS 1401-55-4) is a naturally occurring polyphenolic compound found in plants, commonly used in food as a flavor enhancer, coloring adjunct, and pH control agent. It functions as a processing aid and flavoring agent in various food and beverage applications.
Tapioca Starch
SweetenerTapioca starch is a carbohydrate extracted from cassava root that functions as both a nutritive sweetener and thickening agent in food products. It is commonly used to improve texture, consistency, and mouthfeel in processed foods while providing calories and carbohydrates.
Tarragon (artemisia Dracunculus L.)
FlavoringTarragon (Artemisia dracunculus L.) is a culinary herb recognized by the FDA as Generally Recognized as Safe (GRAS) for use as a flavoring agent in food products. It imparts a distinctive anise-like taste and is widely used in cuisines and food manufacturing to enhance flavor profiles.
Tarragon Extract (artemisia Dracunculus L.)
FlavoringTarragon extract is a natural flavoring agent derived from the tarragon plant (Artemisia dracunculus L.). It is used in food products to provide characteristic anise-like flavor notes and is not currently listed as GRAS by the FDA.
Tarragon Oil (artemisia Dracunculus L.)
FlavoringTarragon Oil is a volatile essential oil extracted from the tarragon plant (Artemisia dracunculus L.), used as a natural flavoring agent in food and beverages. It imparts a characteristic anise-like, slightly sweet aromatic taste and is commonly employed in culinary applications and food manufacturing.
Tartaric Acid, L
FlavoringL-Tartaric acid is a naturally occurring organic acid derived primarily from grapes. It serves multiple functions in food production including flavoring, pH control, and anticaking, and has been designated as GRAS (Generally Recognized As Safe) by the FDA.
Taurine
FlavoringTaurine (CAS 107-35-7) is a naturally occurring amino acid used as a flavoring agent or adjuvant in food and beverages. It is produced synthetically for commercial food applications and is commonly found in energy drinks, sports beverages, and functional foods.
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