Food Additives Under Review
2,256 substances where current data is insufficient to assign a definitive safety rating.
Showing 2089–2112 of 2,256 under review additives
Sodium Zinc Metasilicate
OtherSodium Zinc Metasilicate (CAS 90268-03-4) is an inorganic compound containing sodium, zinc, and silicate components. Its specific function in food applications remains undefined in available regulatory and scientific literature.
Sorbose
OtherSorbose is a six-carbon ketose sugar that occurs naturally in some fruits and can be produced through bacterial fermentation. Its specific function in food applications remains undocumented in regulatory databases, and it is not currently approved as a food additive by the FDA.
Soya Bean Oil Fatty Acids, Hydroxylated
EmulsifierSoya Bean Oil Fatty Acids, Hydroxylated is a modified plant-derived emulsifier created by hydroxylating soybean oil fatty acids. It functions as an emulsifier, solvent, and texturizer in food products to improve stability and texture.
Soya Fatty Acid Amine, Ethoxylated
OtherSoya Fatty Acid Amine, Ethoxylated (CAS 61791-24-0) is a synthetic compound derived from soybean fatty acids with ethylene oxide modification. Its specific function in food applications remains undocumented, and it is not approved as a food additive by the FDA.
Sperm Oil
OtherSperm oil is a natural oil derived from the head cavities of sperm whales, historically used as a surface-finishing agent in food processing. This additive is no longer commonly used in modern food production due to conservation concerns and the availability of synthetic alternatives.
Sperm Oil, Hydrogenated
OtherSperm oil, hydrogenated is a processed marine-derived oil that has been chemically modified through hydrogenation. Its specific function in food applications remains undocumented in available regulatory databases.
Spikenard Extract
FlavoringSpikenard extract is a flavoring agent derived from the spikenard plant (Nardostachys jatamansi), used to impart aromatic characteristics to food and beverages. It functions as a flavoring adjuvant in various food applications and has no reported adverse events or recalls in FDA records.
Spiro(2,4-dithia-1-methyl-8-oxabicyclo(3.3.0)octane-3,3'-(1'-oxa-2'-methyl)cyclopentane)
FlavoringSpiro(2,4-dithia-1-methyl-8-oxabicyclo(3.3.0)octane-3,3'-(1'-oxa-2'-methyl)cyclopentane) is a synthetic flavoring compound containing sulfur and oxygen atoms in a complex bicyclic structure. It functions as a flavor enhancer and flavoring agent in food products.
Stannic Chloride
OtherStannic chloride (tin(IV) chloride) is an inorganic compound with the chemical formula SnCl₄. Its function in food applications remains unclear, and it is not approved as a food additive by the FDA.
Starch, Acid Modified
OtherStarch, Acid Modified is a chemically altered starch produced by treating native starch with acid to hydrolyze some of its glycosidic bonds. It is used in food manufacturing as a thickening, stabilizing, or texturizing agent, though its specific function in individual products may vary.
Starch, Alpha-amylase Modified
OtherStarch, Alpha-amylase Modified is an enzymatically modified starch created by treating starch with alpha-amylase enzymes. Its specific function in food applications remains undocumented in available regulatory databases, though modified starches are typically used as thickeners, stabilizers, or texture modifiers in processed foods.
Starch, Bleached
OtherBleached starch is a chemically treated form of starch that has undergone bleaching processes to achieve desired whiteness and functional properties. Its specific applications in food manufacturing remain poorly documented, though it may be used as a thickening or texturizing agent in processed foods.
Starch, Food, Modified: Acetylated Distarch Glycerol
StabilizerAcetylated distarch glycerol is a modified starch derived from natural sources, chemically altered to improve its stabilizing and thickening properties in food products. It is used primarily in processed foods to maintain texture, prevent separation, and improve shelf stability.
Starch, Food, Modified: Acetylated Distarch Oxypropanol
OtherAcetylated Distarch Oxypropanol is a chemically modified starch derived from food-grade starch sources. It functions as a food additive, though its specific applications in commercial food products remain limited and not well-documented in publicly available databases.
Starch, Food, Modified: Beta-amylase Modified Starch
OtherBeta-amylase modified starch is a chemically altered starch derived from plant sources, modified using the enzyme beta-amylase to change its functional properties. Its specific applications in food remain poorly documented in available scientific literature.
Starch, Food, Modified: Beta-amylase Sodium Starch Octenylsuccinate
OtherBeta-amylase Sodium Starch Octenylsuccinate is a chemically modified starch derived from natural starch sources through enzymatic and chemical treatment. It functions as a food ingredient, though its specific applications in commercial food products remain limited and not widely documented in public databases.
Starch, Food, Modified: Distarch Oxypropanol
StabilizerDistarch oxypropanol is a chemically modified starch derived from food sources, designed to function as a stabilizer and thickener in food products. It helps maintain texture, prevent separation, and improve shelf stability in various processed foods.
Starch, Food, Modified: Distarch Phosphate (from Phosphorus Oxychloride)
StabilizerDistarch phosphate is a modified starch produced by treating food starch with phosphorus oxychloride. It functions as a stabilizer and thickener in various food products, helping maintain texture and prevent separation during processing and storage.
Starch, Food, Modified: Hydroxypropyl Distarch Glycerol
StabilizerHydroxypropyl distarch glycerol is a modified food starch derived from natural starch sources and chemically modified to improve its stabilizing and thickening properties. It is used in food manufacturing to maintain texture, prevent separation, and improve product consistency in various processed foods.
Starch, Food, Modified: Isoamylase Modified Starch
OtherIsoamylase Modified Starch is a chemically modified food starch created through enzymatic treatment with isoamylase, an enzyme that alters starch's molecular structure. Its specific functional properties and primary applications in food manufacturing remain poorly documented in publicly available scientific literature.
Starch, Food, Modified: Pullulanase Modified Starch
OtherPullulanase modified starch is an enzyme-modified food starch created through treatment with pullulanase enzyme. It functions as a processing aid in food manufacturing to alter starch properties and improve texture and consistency in various food products.
Starch, Food, Modified: Starch Aluminum Octenyl Succinate
StabilizerStarch Aluminum Octenyl Succinate is a chemically modified food starch created by treating natural starch with octenyl succinic anhydride and aluminum salts. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in processed foods.
Starch, Food, Modified: Starch Sodium Octenyl Succinate
StabilizerStarch Sodium Octenyl Succinate (SOS) is a chemically modified starch used as a stabilizer and thickener in food products. It is derived from starch and modified with sodium octenyl succinate groups to improve its functional properties in various food applications.
Starch, Food, Modified: Starch Sodium Succinate
StabilizerStarch Sodium Succinate is a modified starch derived from natural starch sources with added sodium succinate groups. It functions as a stabilizer and thickener in food products to improve texture, consistency, and shelf stability.
Page 88 of 94