Food Additives Under Review
1,770 substances where current data is insufficient to assign a definitive safety rating.
Showing 1561–1584 of 1,770 under review additives
Mullein Flowers (verbascum Spp.)
FlavoringMullein flowers (Verbascum spp.) are botanical flavoring agents derived from the mullein plant, traditionally used in herbal preparations. In food applications, they function as natural flavoring agents or flavor adjuvants to impart herbaceous and slightly sweet notes to beverages and food products.
Mushroom Oil, Distilled
FlavoringMushroom Oil, Distilled (CAS 68917-13-5) is a flavoring agent derived from mushroom sources through distillation. It is used in food products to impart mushroom flavor characteristics and is not currently designated as Generally Recognized As Safe (GRAS) by the FDA.
Musk, Ketone
FlavoringMusk Ketone (CAS 81-14-1) is a synthetic aromatic compound used as a flavoring agent in food products. It imparts musky, woody aromatic notes and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
Mustard, Oriental
FlavoringOriental mustard is a flavoring agent derived from mustard plant sources, used to impart distinctive spicy and pungent flavoring characteristics to food products. It functions as a flavoring adjuvant in various culinary applications, contributing both taste and aroma to prepared foods.
Myrcenyl Methyl Ether
FlavoringMyrcenyl methyl ether (CAS 24202-00-4) is a synthetic flavoring compound used to impart herbal and fruity taste notes in food and beverage products. It functions as a flavoring agent or adjuvant in small quantities to enhance or modify the sensory profile of foods.
Myristaldehyde
FlavoringMyristaldehyde (CAS 124-25-4) is an organic compound used as a flavoring agent in food products. It belongs to the aldehyde class of flavor compounds and is employed to impart specific aromatic characteristics in various food and beverage applications.
Myrrh, Extract
FlavoringMyrrh extract is a flavoring agent derived from the resin of myrrh trees (Commiphora species). It is used in food and beverages to impart warm, slightly bitter, and aromatic flavor characteristics.
Myrrh, Oil (commiphora Spp.)
FlavoringMyrrh oil is a flavoring agent derived from the resin of Commiphora species trees, traditionally used in small quantities to impart bitter, warm, and slightly sweet flavor notes to food and beverages. It is not approved as a food additive by the FDA but may be used in some food products under other regulatory frameworks.
Myrtenol
FlavoringMyrtenol is a naturally occurring organic compound classified as a flavoring agent used to impart aromatic and taste characteristics to food products. It is derived from or structurally similar to compounds found in plants like myrtle and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
Myrtle, Oil (myrtus Communis L.)
FlavoringMyrtle oil is an essential oil extracted from the leaves and berries of Myrtus communis L., a Mediterranean plant. It is used as a flavoring agent in food and beverages to impart aromatic, slightly bitter, and herbal notes.
N,n-dimethylphenethylamine
FlavoringN,n-dimethylphenethylamine (CAS 2449-49-2) is a synthetic flavoring compound classified as a flavoring agent or adjuvant. It is used in food manufacturing to provide specific flavor characteristics, though its use in food products is not widely established in major food markets.
N-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide
FlavoringN-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide (CAS 51115-77-6) is a synthetic flavoring agent used to impart specific taste and aroma characteristics to food products. This compound functions as a flavoring adjuvant in the food industry, though it has not received FDA GRAS (Generally Recognized as Safe) status.
N-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide
FlavoringN-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide is a synthetic flavoring compound derived from menthane chemistry with pyridine substitution. It is used as a flavoring agent or adjuvant in food products to provide or enhance taste and aroma characteristics.
N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide
FlavoringN-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide is a synthetic flavoring agent with a complex chemical structure designed to enhance or modify food taste profiles. This compound is used in limited food applications where specific aromatic or flavor characteristics are desired.
N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide
FlavoringN-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide is a synthetic flavoring agent with a complex chemical structure containing fluorine atoms. It is used in food products to provide or enhance flavor profiles.
N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide
FlavoringN-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide, commonly known as capsaicin or a capsaicin-related compound, is a naturally occurring alkaloid used as a flavoring agent in food products. It provides pungent heat and spice characteristics primarily in savory applications.
N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide
FlavoringN-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide (CAS 745047-51-2) is a synthetic flavoring compound used to create specific taste and aroma profiles in food products. This benzodioxole derivative functions as a flavoring agent or adjuvant in the food industry.
N-3,7-dimethyl-2,6-octadienylcyclopropylcarboxamide
FlavoringN-3,7-dimethyl-2,6-octadienylcyclopropylcarboxamide (CAS 744251-93-2) is a synthetic flavoring compound used to impart specific taste and aroma characteristics to food products. This additive belongs to the class of flavor enhancers and is employed in minimal quantities to achieve desired sensory profiles in various food formulations.
N-[(ethoxycarbonyl)methyl)-p-menthane-3-carboxamide
FlavoringN-[(ethoxycarbonyl)methyl]-p-menthane-3-carboxamide is a synthetic flavoring compound derived from menthane chemistry. It is used in food manufacturing to provide or enhance minty and cooling sensory properties in beverages, confections, and other flavored products.
N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic Acid Amide
FlavoringN-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide (CAS 69444-90-2) is a synthetic flavoring compound used to enhance taste profiles in food products. This aromatic chemical belongs to the class of designer flavor molecules created to provide specific sensory characteristics in processed foods.
N-alkyl(c8-c18 From Coconut Oil) Amine Acetate
OtherN-alkyl(c8-c18 from coconut oil) amine acetate is a synthetic compound derived from coconut oil fatty acids. Its specific function in food applications remains undocumented in available scientific literature and regulatory databases.
N-benzoylanthranilic Acid
FlavoringN-benzoylanthranilic acid (CAS 579-93-1) is an organic compound used as a flavoring agent or flavoring adjuvant in food products. It is not approved as a Generally Recognized As Safe (GRAS) substance by the FDA and has limited regulatory authorization in most jurisdictions.
N-butane
OtherN-butane is a four-carbon alkane hydrocarbon used as a propellant in food products. It is commonly employed in aerosol food applications to dispense contents under pressure.
N-butyl 2-methylbutyrate
FlavoringN-butyl 2-methylbutyrate (CAS 15706-73-7) is an ester compound used as a flavoring agent in food products. It is not currently approved by the FDA as a Generally Recognized as Safe (GRAS) ingredient, though it has no recorded adverse events or recalls.
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