Safe Food Additives
1,029 substances with no significant safety concerns based on current FDA and EFSA assessments.
Showing 193–216 of 1,029 safe additives
Allyl Butyrate
FlavoringAllyl butyrate is a synthetic flavoring compound that imparts fruity, pineapple-like notes to food and beverage products. It is used in small quantities as a flavoring agent to enhance taste profiles in various processed foods.
Allyl Octanoate
FlavoringAllyl octanoate (CAS 4230-97-1) is a synthetic flavoring compound composed of allyl alcohol and octanoic acid. It is used in the food industry to impart fruity and fatty flavor notes to various food products.
Almond, Bitter, Oil (ffpa) (prunus Spp.)
FlavoringBitter almond oil is a volatile oil extracted from the kernels of bitter almond trees (Prunus species), used as a flavoring agent in food products. It contains benzaldehyde and trace amounts of cyanogenic compounds, requiring careful control in food applications.
Alpha,alpha-dimethylphenethyl Acetate
FlavoringAlpha,alpha-dimethylphenethyl acetate (CAS 151-05-3) is a synthetic flavoring compound used to impart fruity and floral notes in food and beverage products. This organic ester functions as a flavoring agent to enhance taste profiles in various consumer food applications.
Alpha-amylase Enzyme Preparation From Bacillus Stearothermophilus
OtherAlpha-amylase enzyme preparation from Bacillus stearothermophilus is a naturally derived enzyme used in food processing to break down starches into simpler sugars. It is commonly employed in baking, brewing, and starch conversion applications to improve product texture, fermentation, and efficiency.
Alpha-furfuryl Pentanoate
FlavoringAlpha-furfuryl pentanoate (CAS 36701-01-6) is a synthetic flavoring compound used to impart fruity, caramel-like notes in food and beverage products. This ester functions as a flavoring agent or adjuvant in various processed foods.
Alpha-ionone
FlavoringAlpha-ionone (CAS 127-41-3) is a synthetic flavoring compound used to impart fruity, floral, and woody notes in food and beverage products. It functions as a flavoring agent or adjuvant in the food industry to enhance taste and aroma profiles.
Alpha-isomethylionyl Acetate
FlavoringAlpha-isomethylionyl Acetate is a synthetic flavoring compound used to impart fruity and floral notes in food and beverage products. It is a minor ingredient in the flavor industry, functioning as a flavoring agent or adjuvant to enhance product taste profiles.
Alpha-methylbenzyl Butyrate
FlavoringAlpha-methylbenzyl butyrate is a synthetic flavoring compound used to impart fruity and floral notes to food and beverage products. This ester is employed in small quantities as a flavoring agent in various consumer food applications.
Alpha-methylbenzyl Propionate
FlavoringAlpha-methylbenzyl propionate (CAS 120-45-6) is an organic ester compound used as a flavoring agent in food products. It functions as a flavor adjuvant to enhance or modify taste and aroma profiles in various food applications.
Alpha-phellandrene
FlavoringAlpha-phellandrene (CAS 99-83-2) is a naturally occurring monoterpene compound used as a flavoring agent in food and beverages. It contributes to the characteristic spicy, minty, and herbal aroma profiles found in various culinary applications and commercial food products.
Alpha-pinene
FlavoringAlpha-pinene is a naturally occurring terpene compound found in pine trees, rosemary, and other plants. It is used as a flavoring agent in food and beverages to impart pine, woody, and herbal notes.
Alpha-tocopherol Acid Succinate
NutrientAlpha-tocopherol acid succinate is a synthetic form of vitamin E used as a nutrient supplement in food and beverages. It functions as an antioxidant and nutritional fortification ingredient to enhance the vitamin E content of processed foods.
Althea Root (althea Officinalis L.)
FlavoringAlthea root (Althea officinalis L.) is a plant-derived flavoring agent derived from the marshmallow plant. It is used in food products as a flavoring adjuvant to impart subtle herbal and slightly sweet taste characteristics.
Aminoglycoside 3'-phosphotransferase Ii
OtherAminoglycoside 3'-phosphotransferase II (APH(3')-II) is an enzyme used in genetic modification of food crops to confer antibiotic resistance as a selectable marker during development. It is not present in final food products intended for consumption.
Aminopeptidase From Lactococcus Lactis
OtherAminopeptidase from Lactococcus lactis is an enzyme derived from a food-grade lactic acid bacterium used to break down proteins in food processing. It functions as a processing aid in dairy and other food applications where protein modification is desired.
Ammonia (also Includes Ammonium Chloride)
FlavoringAmmonia and ammonium chloride are nitrogen-containing compounds used as flavoring agents and flavor adjuvants in food production. These additives enhance or modify taste profiles in various food products and are subject to FDA regulations governing their safe use in food.
Ammonium Caseinate
OtherAmmonium caseinate is a food additive derived from casein, a milk protein, that has been granted GRAS (Generally Recognized As Safe) status by the FDA. While its specific function in food applications remains undocumented, it is utilized in various food formulations.
Amyl Heptanoate
FlavoringAmyl heptanoate is a synthetic ester flavoring compound used to impart fruity and pineapple-like notes in food products. It functions as a flavoring agent or adjuvant in the food industry, though it has not been formally affirmed as Generally Recognized as Safe (GRAS) by the FDA.
Amyl Hexanoate
FlavoringAmyl hexanoate is a naturally occurring ester compound used as a flavoring agent in food products. It imparts fruity, banana-like sensory characteristics and is employed in confectionery, beverages, and other processed foods to enhance taste profiles.
Amylase From Aspergillus Niger
FlavoringAmylase from Aspergillus niger is an enzyme derived from a fungal source that breaks down starches into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amylase From Aspergillus Oryzae
FlavoringAmylase from Aspergillus oryzae is an enzyme derived from a fungal microorganism that breaks down starches into simpler sugars. It is used in food processing to enhance flavor, improve texture, and assist in leavening baked goods.
Amylase From Bacillus Subtilis
FlavoringAmylase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down starch into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amyris, Oil (amyris Balsamifera L.)
FlavoringAmyris oil is a volatile essential oil derived from the West Indian sandalwood tree (Amyris balsamifera L.), used as a flavoring agent in food products. It imparts warm, woody, and slightly balsamic notes to beverages, confections, and other food applications.
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