Food Additives Under Review
2,256 substances where current data is insufficient to assign a definitive safety rating.
Showing 961–984 of 2,256 under review additives
Calcium Caprate
EmulsifierCalcium caprate is a salt derived from capric acid (a saturated medium-chain fatty acid) and calcium. It functions as an emulsifier, anticaking agent, and release agent in food products, helping to improve texture and prevent clumping.
Calcium Caprylate
EmulsifierCalcium caprylate is a salt derived from caprylic acid (an 8-carbon saturated fatty acid) and calcium. It functions as an emulsifier, anticaking agent, and lubricant in food manufacturing, helping to improve texture and prevent clumping in powdered products.
Calcium Diglutamate
OtherCalcium diglutamate is a calcium salt of glutamic acid that functions as a food additive, though its specific applications in food products remain largely undocumented. With no reported adverse events or FDA recalls, and minimal regulatory approval data, this additive represents an understudied category in the food safety landscape.
Calcium Glycerophosphate
StabilizerCalcium glycerophosphate is an organic compound combining calcium with glycerophosphoric acid, functioning as both a nutrient supplement and stabilizer in food products. It is used to fortify foods with bioavailable calcium while providing textural stability and thickening properties.
Calcium Hypophosphite
AntioxidantCalcium hypophosphite (CAS 7789-79-9) is an inorganic salt compound used as an antioxidant in food products. It functions to prevent oxidation and extend shelf life by inhibiting deterioration caused by exposure to oxygen.
Calcium Lactobionate
Firming-agentCalcium lactobionate is a calcium salt derived from lactobionic acid, used as a firming agent in food products to maintain texture and structural integrity. It functions by strengthening cell walls and is primarily utilized in processed foods where firmness retention is desired.
Calcium Lignosulfonate
OtherCalcium lignosulfonate is a surface-active agent derived from lignin, a natural polymer found in wood. It is used in food processing as an emulsifier and dispersing agent to improve texture and stability in various food products.
Calcium Myristate
EmulsifierCalcium myristate is a calcium salt derived from myristic acid, a saturated fatty acid. It functions primarily as an emulsifier, anticaking agent, and lubricant in food products, helping to maintain texture and prevent clumping in powdered and granulated foods.
Calcium Oleate
StabilizerCalcium oleate is an inorganic salt derived from oleic acid and calcium, functioning as a stabilizer and thickening agent in food products. It helps maintain consistency and prevent separation in various food formulations.
Calcium Palmitate
EmulsifierCalcium palmitate is a calcium salt of palmitic acid used primarily as an anticaking agent, emulsifier, and lubricant in food products. It helps prevent clumping in powdered foods and improves texture and flow properties in various formulations.
Calcium Phytate
OtherCalcium phytate is a salt compound formed from phytic acid and calcium. Its specific function in food applications remains unclear, and it is not currently recognized as safe (GRAS) by the FDA for use as a food additive.
Calcium Salts Of Fatty Acids
EmulsifierCalcium salts of fatty acids are mineral compounds derived from the reaction of calcium with naturally occurring fatty acids. They function as emulsifiers, anticaking agents, and lubricants in food products, helping to maintain texture and prevent clumping.
Calumba Root (jatrorrhiza Palmata (lam.) Miers)
FlavoringCalumba root (Jatrorhiza palmata) is a plant-derived flavoring agent traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food and beverage formulations, contributing bitter and aromatic characteristics.
Calumba Root, Extract (jatrorrhiza Palmata (lam.) Miers)
FlavoringCalumba Root, Extract, derived from the plant Jatrorrhiza palmata (Lam.) Miers, is a substance primarily utilized as a flavoring agent or adjuvant in various food products. Its function is to impart or enhance specific flavor characteristics, contributing to the overall taste profile of food items.
Camphene
ColorantCamphene is a bicyclic monoterpene compound derived from natural sources like turpentine and camphor oil. It is used in food as a flavoring agent and has been investigated for potential coloring applications, though it is not currently approved as a food additive by the FDA.
Campholene Acetate
FlavoringCampholene Acetate (CAS 1727-68-0) is a synthetic flavoring agent derived from campholene, a terpene compound. It is used in food and beverage products to provide fruity and woody flavor notes.
Camphor Oil, Formosan Ho-sho, Leaves (cinnamomum Camphora)
FlavoringCamphor Oil, Formosan Ho-sho is a volatile essential oil derived from the leaves of Cinnamomum camphora (camphor laurel tree). It is used as a flavoring agent in food products, primarily in small quantities to impart distinctive aromatic and taste characteristics.
Camphor, Japanese, White, Oil (cinnamomum Camphora (l.) Nees Et Eberm.)
ColorantJapanese white camphor oil is a volatile essential oil derived from the camphor tree (Cinnamomum camphora) traditionally used as a flavoring agent and color adjunct in food products. While it has culinary applications in Asian cuisine, it is not currently approved as a food additive by the FDA under GRAS (Generally Recognized as Safe) status.
Cananga, Oil (cananga Odorata Hook. F. And Thoms.)
ColorantCananga oil is a natural essential oil derived from the flowers of Cananga odorata, a tropical tree native to Southeast Asia. It is used in food as a flavoring agent and coloring adjunct, though it is not currently approved as a food additive by the FDA.
Candida Guilliermondii
OtherCandida guilliermondii is a yeast species used as a processing aid in food production. It functions to assist in manufacturing processes rather than remaining in the final food product.
Candida Lipolytica
OtherCandida lipolytica is a yeast microorganism with the CAS number 67892-25-5. Its specific function in food applications remains undetermined, and it has not received FDA GRAS (Generally Recognized as Safe) status.
Caprolactam
FlavoringCaprolactam is an organic compound used as a flavoring agent or adjuvant in food products. It is not currently recognized as Generally Recognized as Safe (GRAS) by the FDA, though it has no reported adverse events or recalls associated with its food use.
Carbohydrase From Aspergillus Oryzae
OtherCarbohydrase from Aspergillus oryzae is an enzyme preparation derived from the fungus Aspergillus oryzae that breaks down carbohydrates in food processing. Its specific function in food applications remains poorly documented in available scientific literature.
Carbohydrase From Bacillus Amyloliquefaciens
OtherCarbohydrase from Bacillus amyloliquefaciens is an enzyme derived from a naturally occurring bacterium that breaks down carbohydrates in food processing. It is used primarily in the production of starch-based products, beverages, and baked goods to improve texture, digestibility, and processing efficiency.
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