Food Additives Under Review
1,770 substances where current data is insufficient to assign a definitive safety rating.
Showing 1537–1560 of 1,770 under review additives
Microparticulated Protein Product
NutrientMicroparticulated Protein Product (MPP) is a nutrient supplement derived from processed protein sources, designed to enhance the nutritional profile of food products. It functions as a protein fortification agent in various food applications, providing amino acids and protein content to consumer foods.
Milk Clotting Enzyme From Bacillus Cereus (frankland And Frankland)
OtherMilk clotting enzyme from Bacillus cereus is a protease enzyme derived from the bacterium Bacillus cereus that facilitates milk coagulation in cheese production. It functions as a substitute for traditional animal-derived rennet in the cheese-making process.
Milk Clotting Enzyme From Endothia Parasitica
OtherMilk clotting enzyme from Endothia parasitica is a protease derived from the fungus Endothia parasitica, used as a coagulant in cheese production to replace traditional animal-derived rennet. It functions by breaking down milk proteins to facilitate curd formation during cheesemaking.
Milk Clotting Enzyme From Mucor Miehei Cooney Et Emerson
OtherMilk Clotting Enzyme From Mucor Miehei Cooney Et Emerson is a fungal protease derived from the Mucor miehei fungus used primarily in cheese production. It functions as a milk-clotting agent, replacing traditional animal rennet in the cheesemaking process.
Milk Clotting Enzyme From Mucor Pusillus L.
OtherMilk Clotting Enzyme From Mucor Pusillus L. is a fungal-derived protease enzyme used as a coagulant in cheese production. It functions similarly to animal rennet, breaking down milk proteins to form curds during the cheesemaking process.
Milk Clotting Enzyme, Aspergillus Oryzae Recombinant
OtherMilk Clotting Enzyme from Aspergillus Oryzae Recombinant is a genetically engineered enzyme derived from the fungus Aspergillus oryzae. It is used in cheese production as a milk coagulant to replace traditional rennet, facilitating the separation of curds and whey during the cheesemaking process.
Mimosa Concrete (acacia Decurrens Willd. Var. Dealbata)
FlavoringMimosa Concrete is a flavoring ingredient derived from Acacia dealbata (silver wattle) flowers, used to impart floral, slightly sweet notes to food and beverage products. It functions as a flavoring agent or adjuvant in the food industry.
Mimosa, Absolute (acacia Decurrens Willd. Var. Dealbata)
FlavoringMimosa Absolute is a flavoring agent derived from the flowers of Acacia dealbata (silver wattle), used to impart floral notes in food and beverage products. It is not approved as GRAS by the FDA and has not been formally evaluated for food safety in the United States.
Mixture Of 3,6-diethyl-1,2,4,5-tetrathiane And 3,5-diethyl-1,2,4-trithiolane
FlavoringThis is a mixture of two organosulfur compounds (3,6-diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane) used as a flavoring agent in food products. It belongs to a class of sulfur-containing flavor compounds that impart savory and meaty taste notes to processed foods.
Mixture Of Butyl Propyl Disulfide And Propyl And Butyl Disulfide
FlavoringMixture of Butyl Propyl Disulfide and Propyl and Butyl Disulfide is a synthetic flavoring agent composed of organosulfur compounds. It is used to impart savory, meaty, and sulfur-based flavor notes in processed foods and beverages.
Mixture Of Methyl Cyclohexadiene And Methylene Cyclohexene
FlavoringMixture of Methyl Cyclohexadiene and Methylene Cyclohexene (CAS 977187-67-9) is a synthetic flavoring agent composed of cyclic hydrocarbon compounds. It is used in food products to provide flavoring characteristics, though it has not received FDA GRAS (Generally Recognized as Safe) status.
Mono- And Diglycerides, Acetyltartaric Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides acetyltartaric acid esters with sodium and calcium salts is a complex emulsifier and texturizer that helps blend oil and water-based ingredients in food products. It functions to improve texture, stability, and shelf life in various processed foods.
Mono- And Diglycerides, Ethoxylated
EmulsifierMono- and diglycerides, ethoxylated (also known as polysorbate-type emulsifiers) are synthetic compounds created by chemically modifying mono- and diglycerides with ethylene oxide. They function as emulsifiers and dough strengtheners in baked goods and processed foods, helping to blend incompatible ingredients and improve texture.
Mono- And Diglycerides, Lactic Acid Esters And Sodium And Calcium Salts
EmulsifierMono- and diglycerides with lactic acid esters and their sodium and calcium salts form a class of emulsifiers used to blend ingredients that don't naturally mix, such as oil and water. These compounds are commonly used in baked goods, dairy products, and processed foods to improve texture and shelf stability.
Mono- And Diglycerides, Monosodium Phosphate Derivatives
EmulsifierMono- and diglycerides monosodium phosphate derivatives are synthetic emulsifiers used to stabilize and blend ingredients that don't naturally mix well. These compounds function as emulsifiers, leavening agents, and lubricants in processed foods.
Mono- And Diglycerides, Sodium Sulfoacetate Derivatives
FlavoringMono- and diglycerides, sodium sulfoacetate derivatives are synthetic food additives derived from glycerides with sulfoacetate groups. They function as flavoring agents or flavoring adjuvants in food products to enhance or modify taste characteristics.
Monoglycerides, Acetylated
ColorantAcetylated monoglycerides are modified fat-derived emulsifiers created by chemically treating monoglycerides with acetic anhydride. They function as multi-purpose food additives with primary roles in emulsification, anticaking, and drying applications across various food products.
Monomenthyl Glutarate, L-
FlavoringL-Monomenthyl Glutarate is a synthetic flavoring compound derived from glutamic acid and menthol. It is used in the food industry as a flavoring agent or adjuvant to provide mint-related sensory characteristics to food products.
Monomenthyl Succinate
FlavoringMonomenthyl succinate is a synthetic flavoring compound derived from menthol and succinic acid. It is used in food products to provide mint and cooling flavor characteristics, functioning as a flavoring agent or adjuvant in various food and beverage applications.
Montan Wax Fatty Acids, Oxidatively Refined, Polyhydric Alcohol Diesters
OtherMontan Wax Fatty Acids, Oxidatively Refined, Polyhydric Alcohol Diesters is a surface-finishing agent derived from Montan wax (a fossil wax). It is used in food processing to provide protective coatings and improve the appearance of food products.
Morpholine, Fatty Acid Salts
OtherMorpholine, Fatty Acid Salts is a synthetic compound formed by combining morpholine with fatty acids, used as a surface-finishing agent in food processing. It functions to improve the texture and appearance of food surfaces during manufacturing.
Mountain Maple (acer Spicatum Lam.)
FlavoringMountain maple (Acer spicatum Lam.) is a natural flavoring agent derived from the mountain maple tree. It is used in food products to impart maple and woody flavor notes, though it has not received FDA GRAS (Generally Recognized as Safe) status.
Mountain Maple Bark (acer Spicatum Lam.)
FlavoringMountain Maple Bark (Acer spicatum Lam.) is a natural flavoring agent derived from the bark of the mountain maple tree. It is used in food products to impart maple and woody flavor characteristics.
Mountain Maple, Extract Solid (acer Spicatum Lam.)
FlavoringMountain maple extract solid is a flavoring agent derived from mountain maple (Acer spicatum Lam.), a North American tree species. It is used in the food industry to impart maple and woody flavor notes to various food products.
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