Food Additives Under Review
2,256 substances where current data is insufficient to assign a definitive safety rating.
Showing 985–1008 of 2,256 under review additives
Carbohydrase From Bacillus Licheniformis
OtherCarbohydrase from Bacillus licheniformis is an enzyme derived from the bacterium Bacillus licheniformis that breaks down carbohydrates in food processing. It is used in industrial food applications to improve texture, digestibility, and processing efficiency in various food products.
Carbohydrase From Rhizopus Oryzae
OtherCarbohydrase from Rhizopus oryzae is an enzyme derived from a fungal source that breaks down carbohydrates during food processing. It functions as a processing aid to improve texture, fermentation efficiency, or other processing outcomes in food manufacturing.
Carbohydrase From Saccharomyces Spp.
OtherCarbohydrase from Saccharomyces spp. is an enzyme derived from yeast species that breaks down complex carbohydrates into simpler sugars. It is used in food processing to improve fermentation efficiency, enhance sweetness, and modify texture in various food and beverage products.
Carbohydrase/proteinase Preparation, Bacillus Licheniformis
OtherCarbohydrase/proteinase Preparation from Bacillus Licheniformis is an enzyme complex derived from the bacterium Bacillus licheniformis. It is used in food processing to break down carbohydrates and proteins, improving texture, digestibility, and processing efficiency in various food applications.
Carrageenan Salts With Polysorbate 80
OtherCarrageenan Salts With Polysorbate 80 is a combination additive that pairs carrageenan, a natural gelling agent derived from red seaweed, with polysorbate 80, an emulsifier. This formulation functions as a drying agent in food products, helping to control moisture content and improve texture stability.
Carveol
FlavoringCarveol is a naturally occurring monoterpene alcohol found in essential oils of caraway, dill, and spearmint. It functions as a flavoring agent and flavor enhancer in food products, contributing spicy and herbal sensory notes.
Carvyl Acetate
FlavoringCarvyl acetate is a naturally-derived flavoring compound with a fruity, spicy aroma used in food and beverage applications. It functions as a flavor enhancer and flavoring agent to create or improve taste profiles in processed foods.
Carvyl Propionate
FlavoringCarvyl propionate (CAS 97-45-0) is a synthetic flavoring compound derived from carving carvacrol, used as a flavor enhancer and flavoring agent in food products. It provides spicy, herbaceous flavor notes and is employed in small quantities to enhance the sensory profile of various processed foods and beverages.
Caryophyllene Alcohol
FlavoringCaryophyllene Alcohol is a naturally-derived flavoring compound with a woody, spicy aroma profile. It is used in small quantities in food and beverage products to impart or enhance flavor characteristics.
Caryophyllene Alcohol Acetate
FlavoringCaryophyllene alcohol acetate is a synthetic flavoring compound derived from caryophyllene, a natural terpene found in cloves and hops. It functions as a flavor enhancer and flavoring agent in food products, contributing spicy and woody aromatic notes.
Cascara, Bitterless, Extract (rhamnus Purshiana Dc.)
ColorantCascara, Bitterless, Extract is a natural colorant derived from the bark of the Rhamnus purshiana (cascara sagrada) plant. It is used in food manufacturing as a coloring agent and flavoring adjuvant to impart brown to dark brown hues and enhance flavor profiles in various food products.
Cascarilla Bark, Extract (croton Spp.)
FlavoringCascarilla bark extract is a natural flavoring agent derived from the bark of Croton species plants, primarily used to impart bitter and aromatic qualities to beverages and food products. It functions as a flavoring adjuvant in food manufacturing but has not been granted GRAS (Generally Recognized as Safe) status by the FDA.
Cascarilla Bark, Oil (croton Spp.)
FlavoringCascarilla bark oil is a natural flavoring agent derived from Croton species plants, primarily used to impart distinctive bitter and aromatic notes in beverages and food products. It functions as a flavoring adjuvant in small quantities to enhance taste profiles.
Cassie, Absolute (acacia Farnesiana (l.) Willd.)
FlavoringCassie Absolute is a natural flavoring agent derived from the flowers of Acacia farnesiana (sweet acacia). It functions as a flavor enhancer and flavoring adjuvant in food products, primarily used to impart floral and woody aromatic notes.
Catechu, Black, Extract (acacia Catechu Willd.)
FlavoringBlack catechu extract is a natural flavoring agent derived from the acacia catechu tree, used primarily as a flavor enhancer in food products. It has no reported adverse events or recalls in FDA records, though it is not designated as Generally Recognized as Safe (GRAS).
Catechu, Black, Powder (acacia Catechu Willd.)
ColorantBlack Catechu Powder is a natural colorant derived from the acacia catechu tree, traditionally used in food and beverage applications. It functions as both a coloring agent and flavor enhancer, providing brown to black pigmentation to various food products.
Cedarwood Oil Alcohols
FlavoringCedarwood Oil Alcohols (CAS 68603-22-5) is a natural flavoring compound derived from cedarwood oil, containing alcohol components used primarily as a flavor enhancer and flavoring agent in food products. It contributes woody, warm aromatic notes to various food and beverage formulations.
Cedarwood Oil Terpenes
FlavoringCedarwood oil terpenes (CAS 68608-32-2) are volatile aromatic compounds derived from cedarwood oil, used as a flavoring agent and flavor enhancer in food products. These natural terpene compounds contribute woody and aromatic characteristics to beverages, confections, and other food applications.
Cedryl Acetate
FlavoringCedryl Acetate (CAS 77-54-3) is a synthetic flavoring compound used to provide woody, cedar-like aromatic notes in food and beverage products. It functions as a flavoring agent or adjuvant in various food applications where cedar-wood character is desired.
Cellulose Acetate
EmulsifierCellulose acetate is a semi-synthetic polymer derived from cellulose that functions as an emulsifier and stabilizer in food products. It helps maintain uniform texture and prevent separation in processed foods by creating stable emulsions.
Cellulose Triacetate
OtherCellulose triacetate is a cellulose derivative where three hydroxyl groups per glucose unit are acetylated. Its specific function in food applications remains unclear, and it is not approved as a food additive by the FDA.
Cellulose, Diethylaminoethyl
OtherCellulose, Diethylaminoethyl (DEAE-cellulose) is a chemically modified cellulose derivative created by attaching diethylaminoethyl groups to cellulose molecules. Its specific function in food applications remains undocumented in available regulatory and scientific literature.
Centaury (centaurium Umbellatum Gilib.)
FlavoringCentaury (Centaurium umbellatum Gilib.) is a plant-derived flavoring agent derived from the centaury herb, traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food products, contributing bitter and herbal taste notes.
Cereal Solids, Hydrolyzed
SolventCereal Solids, Hydrolyzed is a processed ingredient derived from cereals that has been broken down through hydrolysis. It functions as a solvent or vehicle in food formulations, helping to dissolve, suspend, or deliver other ingredients in food products.
Page 42 of 94