Food Additives Under Review
1,770 substances where current data is insufficient to assign a definitive safety rating.
Showing 1393–1416 of 1,770 under review additives
Lavandin, Concrete
OtherLavandin Concrete is a plant-derived extract obtained from the lavandin plant (Lavandula hybrida), a hybrid cross between true lavender and spike lavender. Its specific function in food applications remains unspecified in regulatory documentation, and it is not currently authorized as a food additive by the FDA.
Lavender, Concrete (lavandula Officinalis Chaix)
FlavoringLavender concrete is a concentrated flavoring extract derived from lavender flowers (Lavandula officinalis Chaix), obtained through solvent extraction. It is used as a flavoring agent in food and beverage products to impart lavender's characteristic aromatic and taste profile.
Leche Caspi (couma Macrocarpa Barb. Rodr.)
OtherLeche Caspi is a natural masticatory substance derived from the couma macrocarpa tree, a plant native to South America. It is used in chewing gum and similar products as a gum base component that provides texture and chewability.
Leche De Vaca (brosimum Utile (h.b.k.) Pittier, And Poulsenia Spp.)
OtherLeche de Vaca is a plant-derived masticatory substance obtained from the latex of two tropical tree species (Brosimum utile and Poulsenia spp.). It is used as a chewing gum base or masticatory ingredient in food products, primarily in traditional and regional applications.
Lecithin, Benzoyl Peroxide Modified
EmulsifierLecithin, Benzoyl Peroxide Modified is a chemically modified emulsifier derived from lecithin that has been treated with benzoyl peroxide. It functions as both an emulsifier and antioxidant in food products, helping to maintain stability and texture in various formulations.
Lecithin, Enzyme-modified
EmulsifierEnzyme-modified lecithin is a processed emulsifier derived from natural lecithin sources like soybeans or eggs, treated with enzymes to enhance its emulsifying properties. It is used in food manufacturing to help blend and stabilize ingredients that don't naturally mix, such as oil and water.
Lemon Terpenes
OtherLemon terpenes (CAS 68917-33-9) are volatile organic compounds derived from lemon peel and other citrus sources. While their specific function in food applications remains poorly documented, they are used in flavoring and fragrance applications in the food industry.
Lepidine
OtherLepidine (CAS 491-35-0) is a nitrogen-containing organic compound with an unknown function in food applications. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance and has no documented adverse events or product recalls associated with its use.
Levulinic Acid
FlavoringLevulinic acid is an organic compound classified as a flavor enhancer and flavoring agent. It is not currently approved as a food additive by the FDA and remains largely experimental in food applications, with potential use in developing novel flavoring systems.
Lignin
OtherLignin (CAS 9005-53-2) is a complex organic polymer naturally present in plant cell walls. Its specific function as a food additive remains unclear, and it is not currently approved by the FDA as a food ingredient.
Lignin Sodium Sulfonate
OtherLignin Sodium Sulfonate (CAS 8061-51-6) is a chemical compound derived from lignin, a natural polymer found in wood. It is primarily used as a boiler water additive in food processing equipment rather than as a direct food ingredient.
Lignosulfonic Acid
OtherLignosulfonic acid is a byproduct of wood pulp processing that functions as a boiler water additive in food manufacturing facilities. It is not directly added to food products but rather used in equipment maintenance to prevent scale and corrosion in industrial boilers.
Lime, Essence
OtherLime Essence is a flavoring compound derived from lime fruit with the CAS number 977164-71-8. Its specific function in food products remains undocumented in available scientific literature, though it is typically used as a flavoring agent in beverages and food formulations.
Linaloe Wood, Oil (bursera Delpechiana Poiss. And Other Bursera Spp.)
FlavoringLinaloe wood oil is a natural essential oil extracted from Bursera species trees native to Central and South America. It is used as a flavoring agent in food and beverages, primarily valued for its woody and slightly floral aromatic profile.
Linalool Oxide
FlavoringLinalool oxide is a naturally occurring organic compound derived from linalool, a terpene alcohol found in essential oils and plants. It is used as a flavoring agent in food products to impart floral and fruity aromatic notes.
Linalool Oxide Pyranoid
FlavoringLinalool Oxide Pyranoid (CAS 14049-11-7) is a synthetic flavoring compound derived from linalool, a naturally occurring terpene alcohol found in essential oils. It is used in the food industry as a flavoring agent to impart floral and fruity notes to various food and beverage products.
Linalyl Anthranilate
FlavoringLinalyl anthranilate is a synthetic flavoring compound used to create fruity and floral taste profiles in food products. It is not approved as Generally Recognized as Safe (GRAS) by the FDA but has no reported adverse events or recalls.
Linalyl Octanoate
FlavoringLinalyl Octanoate (CAS 10024-64-5) is a synthetic ester compound used as a flavoring agent in food products. It is designed to provide fruity and floral aromatic notes to beverages, confections, and other processed foods.
Lipase From Aspergillus Niger
OtherLipase from Aspergillus niger is an enzyme derived from a fungal strain that breaks down fats and oils in food processing. It is used primarily in cheese production, dairy manufacturing, and flavor development in various food products.
Lipase From Rhizopus Niveus
OtherLipase from Rhizopus niveus is an enzyme derived from a fungal source that catalyzes the breakdown of fats and oils in food processing. It is used in cheese production, dairy processing, and other food applications where fat modification is desired.
Listeria-specific Bacteriophage Preparation
OtherListeria-specific Bacteriophage Preparation is a biological antimicrobial agent composed of viruses that specifically target Listeria monocytogenes bacteria. It is used in food processing to reduce pathogenic Listeria contamination and improve food safety.
Lungmoss (sticta Pulmonacea Ach.)
OtherLungmoss (Sticta pulmonacea) is a lichen species used as a food additive, though its specific function in food applications remains undefined. It has no FDA GRAS approval and minimal regulatory documentation, with no reported adverse events or recalls associated with its use.
M-dimethoxybenzene
FlavoringM-dimethoxybenzene (1,3-dimethoxybenzene) is an organic compound used as a flavoring agent in food products. It is not approved as a food additive by the FDA and has not been designated as Generally Recognized as Safe (GRAS).
Magnesium Caprate
EmulsifierMagnesium caprate is a salt formed from magnesium and capric acid (a medium-chain fatty acid). It functions as an emulsifier, anticaking agent, and lubricant in food products, helping to improve texture and prevent clumping in powdered or granulated foods.
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