Food Additives Under Review
2,256 substances where current data is insufficient to assign a definitive safety rating.
Showing 913–936 of 2,256 under review additives
Bis(2-methyl-3-furyl) Tetrasulfide
FlavoringBis(2-methyl-3-furyl) tetrasulfide is a synthetic flavoring compound containing sulfur that imparts savory, meaty, and roasted notes to food products. It is used in small quantities by the food industry to enhance flavor profiles in processed foods.
Bis(2-methylphenyl) Disulfide
FlavoringBis(2-methylphenyl) disulfide is an organic sulfur compound used as a flavoring agent in food products. It imparts a characteristic sulfur-based taste and aroma profile, commonly associated with savory and meat-like flavors.
Bis-(methylthio)methane
FlavoringBis-(methylthio)methane is an organic compound used as a flavoring agent in food products. It imparts savory, meaty, and sulfurous flavor notes and is employed in various processed foods to enhance taste profiles.
Bisabolene
FlavoringBisabolene is a naturally occurring sesquiterpene compound used as a flavoring agent and antimicrobial additive in food products. Derived from plant sources, it contributes aromatic properties while offering potential preservation benefits in food formulations.
Blackberry Bark, Extract (rubus, Spp. Of Section Eubatus)
FlavoringBlackberry bark extract is a natural flavoring agent derived from Rubus species plants in the Eubatus section. It is used in the food industry to enhance and impart blackberry flavor to various food and beverage products.
Boldus Leaves (peumus Boldus Mol.)
OtherBoldus leaves (Peumus boldus Mol.) are derived from the Chilean boldo tree and have been traditionally used in herbal preparations. Their function as a food additive remains poorly documented, and they are not approved as safe by the FDA.
Bonito, Dried
OtherBonito, Dried is a dehydrated form of bonito fish, a species in the mackerel family. While traditionally used as a food ingredient and flavoring agent in various cuisines, its specific function as a food additive remains undocumented in regulatory databases.
Bornyl Butyrate
FlavoringBornyl butyrate is a synthetic flavoring compound derived from borneol and butyric acid. It is used in the food industry to provide fruity and herbal flavor notes to various food and beverage products.
Boronia, Absolute (boronia Megastigma Nees)
FlavoringBoronia absolute is a natural flavoring extract derived from the boronia megastigma plant, commonly known as the Australian brown boronia. It is used in the food industry as a flavor enhancer and flavoring agent to impart floral and aromatic notes to various food and beverage products.
Bouillon, Vegetable, Smoke
OtherVegetable Bouillon, Smoke is a flavoring ingredient derived from vegetable sources with smoke flavoring components. Its specific function in food products remains largely undocumented in available scientific literature, though it is presumed to be used as a flavor enhancer or seasoning base in various food applications.
Bryonia Root (bryonia Spp.)
FlavoringBryonia root is a plant-derived flavoring agent sourced from bryonia species plants. It is used in food manufacturing as a flavoring agent or adjuvant to impart taste characteristics to various food products.
Buchu Leaves (barosma Betulina And Crenulata)
FlavoringBuchu leaves (Barosma betulina and crenulata) are a natural flavoring agent derived from a South African plant known for its aromatic, minty-herbal properties. Used primarily in beverages and food products to impart distinctive flavor, buchu leaf extract serves as a flavoring adjuvant in the food industry.
Buchu Leaves Extract
FlavoringBuchu Leaves Extract is a flavoring agent derived from the leaves of the Agathosma plant native to South Africa. It functions as a flavor enhancer and flavoring adjuvant in food products, contributing aromatic and taste characteristics to beverages and culinary preparations.
Buchu Leaves, Oil (barosma Spp.)
FlavoringBuchu leaves oil is a natural flavoring agent derived from Barosma species plants native to South Africa. It is used in the food industry primarily as a flavor enhancer and flavoring adjuvant to impart distinctive herbal and minty notes to various food and beverage products.
Buckbean Leaves (menyanthes Trifoliata L.)
FlavoringBuckbean leaves (Menyanthes trifoliata L.) are a botanical flavoring agent derived from an aquatic plant traditionally used in herbal preparations. It functions as a flavor enhancer and flavoring adjuvant in food products, though its use remains limited in modern food manufacturing.
Butan-3-one-2-yl Butanoate
FlavoringButan-3-one-2-yl butanoate (CAS 84642-61-5) is a synthetic flavoring compound used to create fruity and buttery taste profiles in food products. This ester functions as a flavoring agent in various processed foods and beverages.
Butanal Dibenzyl Thioacetal
FlavoringButanal dibenzyl thioacetal (CAS 101780-73-8) is a synthetic flavoring agent used to impart specific aromatic characteristics to food products. This organic compound functions as a flavor adjuvant in processed foods and beverages where it contributes to desired taste profiles.
Butter Acids
FlavoringButter Acids (CAS 85536-25-0) is a flavoring compound derived from butter that functions as a flavor enhancer and flavoring agent in food products. It is used to impart authentic butter taste and aroma to various food applications where natural butter flavor is desired.
Butter Esters
FlavoringButter esters are synthetic flavoring compounds derived from or mimicking the chemical composition of butter. They are used in the food industry as flavor enhancers and flavoring agents to replicate buttery taste profiles in processed foods.
Butter Fat, Enzyme-modified, With Added Butyric Acid
FlavoringButter Fat, Enzyme-modified, With Added Butyric Acid is a flavoring ingredient derived from butter that has been enzymatically processed and fortified with butyric acid. It is used in food products to enhance flavor, provide dairy notes, and improve texture.
Butter Starter Distillate
FlavoringButter Starter Distillate is a flavoring agent derived from fermented dairy cultures, used to impart authentic butter and cream notes in food products. It functions as both a flavoring agent and fermentation aid, commonly appearing in dairy, bakery, and processed food applications.
Butterfly Pea Flower Extract
ColorantButterfly pea flower extract is a natural colorant derived from the flowers of Clitoria ternatea, a tropical plant. It produces vibrant blue and purple hues in beverages and foods and is used as an alternative to synthetic dyes.
Butyl 10-undecenoate
FlavoringButyl 10-undecenoate (CAS 109-42-2) is an organic ester compound used as a flavoring agent and flavor enhancer in food products. It is not approved as a Generally Recognized As Safe (GRAS) substance by the FDA, limiting its use in most food applications.
Butyl 2-decenoate
FlavoringButyl 2-decenoate is a synthetic organic compound used as a flavoring agent and flavor enhancer in food products. It belongs to the ester class of flavor compounds and is designed to provide fruity, fatty, or buttery taste notes in processed foods.
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