Food Additives Under Review
2,256 substances where current data is insufficient to assign a definitive safety rating.
Showing 2209–2232 of 2,256 under review additives
Tuberose Lactone
FlavoringTuberose Lactone (CAS 153175-57-6) is a naturally-derived flavoring compound used to impart floral and creamy notes in food and beverage products. It functions as a flavoring agent or adjuvant in the food industry to enhance taste profiles.
Tuberose, Oil (polianthes Tuberosa L.)
FlavoringTuberose oil is a natural flavoring agent derived from the tuberose flower (Polianthes tuberosa L.). It is used in food and beverage applications to impart floral and aromatic characteristics, though it is not currently approved as a Generally Recognized as Safe (GRAS) substance by the FDA.
Tunu (castilla Fallax Cook)
OtherTunu (Castilla fallax Cook) is a plant-derived masticatory substance with CAS number 977011-54-3. It is used in food products as a chewing gum base or similar masticatory ingredient, though it remains largely undocumented in major regulatory frameworks.
Turpentine, Steam Distilled (pinus Spp.)
FlavoringTurpentine, steam distilled from pine species (Pinus spp.), is a volatile essential oil used as a flavoring agent and adjuvant in food manufacturing. It contains terpenes and other aromatic compounds that provide pine-like sensory characteristics to food and beverage products.
Ultramarine Blue
ColorantUltramarine Blue (CAS 57455-37-5) is a synthetic colorant derived from a complex aluminum silicate mineral composition. It is used in food applications to impart blue coloring, though its approval and use vary significantly by jurisdiction.
Undecanoic Acid
FlavoringUndecanoic acid is an 11-carbon straight-chain fatty acid used as a flavoring agent and adjuvant in food products. It occurs naturally in some plants and is utilized to provide fatty, waxy, and slightly fruity flavor notes in various food formulations.
Undecyl Alcohol
FlavoringUndecyl alcohol is a fatty alcohol with 11 carbon atoms used as a flavoring agent and adjuvant in food manufacturing. It occurs naturally in small amounts in some essential oils and is employed to enhance or modify flavor profiles in processed foods.
Urea
OtherUrea (57-13-6) is a nitrogen-containing organic compound used as a formulation aid in food processing. It is not approved as a direct food additive by the FDA but may be used in specific industrial applications under non-GRAS status.
Urease Enzyme Preparation (lactobacillus Fermentum)
OtherUrease Enzyme Preparation from Lactobacillus fermentum is a microbial enzyme product with an undefined functional role in food applications. Currently, it has not been approved by the FDA as Generally Recognized as Safe (GRAS), and its specific uses in commercial food production remain unclear.
Valeraldehyde
FlavoringValeraldehyde (CAS 110-62-3) is an organic aldehyde compound used as a flavoring agent in food products. It imparts fruity and floral notes and is employed to enhance the sensory characteristics of beverages, confections, and other food items.
Valeraldehyde Dibutyl Acetal
FlavoringValeraldehyde dibutyl acetal (CAS 13112-65-7) is a synthetic flavoring compound used to create fruity and floral flavor notes in food products. It functions as a flavoring agent or adjuvant and has not been formally approved as GRAS by the FDA.
Valeraldehyde Propyleneglycol Acetal
FlavoringValeraldehyde propyleneglycol acetal (CAS 74094-60-3) is a synthetic flavoring compound used to impart specific aromatic and taste characteristics to food products. It functions as a flavoring agent or adjuvant in the food industry and has not received FDA GRAS (Generally Recognized as Safe) designation.
Valerian Root, Extract (valeriana Officinalis L.)
FlavoringValerian root extract is a natural flavoring agent derived from the Valeriana officinalis plant, commonly used to impart earthy and herbal notes to beverages and food products. While not currently affirmed as GRAS by the FDA, it has a long history of use in traditional herbal preparations and presents no documented adverse events in the FDA database.
Valerian Root, Oil (valeriana Officinalis L.)
FlavoringValerian root oil is a flavoring agent derived from the rhizome and roots of Valeriana officinalis L., a perennial plant native to Europe and Asia. It is used in the food and beverage industry to impart characteristic herbal and earthy flavor notes to various products.
Vanilla, Absolute (vanilla Spp.)
OtherVanilla Absolute is a concentrated extract derived from vanilla plants (Vanilla spp.), used as a flavoring ingredient in food products. Its exact function in specific applications remains undocumented, though vanilla extracts are traditionally used for flavor enhancement in beverages, desserts, and confectionery.
Vanillin 1,2-butylene Glycol Acetal
FlavoringVanillin 1,2-butylene glycol acetal is a synthetic flavoring compound that combines vanillin (the primary flavor component of vanilla) with butylene glycol through a chemical reaction. It is used in food products to provide vanilla flavoring while potentially offering improved stability compared to natural vanillin.
Vanillin 3-(l-menthoxy)propane-1,2-diol Acetal
FlavoringVanillin 3-(l-menthoxy)propane-1,2-diol acetal is a synthetic flavoring compound that combines vanillin (vanilla flavor) with menthol-derived components. It is used in food products to provide complex vanilla and cooling flavor profiles.
Vanillin Acetate
FlavoringVanillin acetate is a synthetic flavoring compound derived from vanillin, the primary component of vanilla extract. It is used in food products as a flavor enhancer and flavoring agent to impart vanilla and related aromatic notes.
Vanillyl Butyl Ether
FlavoringVanillyl Butyl Ether (CAS 82654-98-6) is a synthetic flavoring agent designed to provide vanilla-like aromatic characteristics to food and beverage products. It functions as a flavoring adjuvant in the food industry but has not received FDA GRAS (Generally Recognized as Safe) status.
Vanillyl Ethyl Ether
FlavoringVanillyl ethyl ether (CAS 13184-86-6) is a synthetic flavoring compound designed to impart vanilla-like taste characteristics to food products. It functions as a flavoring agent or adjuvant in the food industry, offering an alternative to natural vanilla flavoring.
Vanillylidene Acetone
FlavoringVanillylidene acetone is a synthetic flavoring compound that enhances and modifies vanilla and related flavor profiles in food products. It is not approved as a Generally Recognized as Safe (GRAS) substance by the FDA and has limited regulatory acceptance globally.
Vegetable Gum, Other Than Those Cfr Listed
EmulsifierVegetable gum (other than CFR-listed types) refers to plant-derived polysaccharides used in food manufacturing as emulsifiers, stabilizers, and thickeners. These gums help maintain texture, prevent ingredient separation, and improve product consistency in various processed foods.
Veratraldehyde
FlavoringVeratraldehyde (CAS 120-14-9) is an organic compound used as a flavoring agent in food products. It is a naturally occurring aromatic aldehyde derived from veratrole and is employed to provide specific flavor characteristics in various food applications.
Verbenol
FlavoringVerbenol is a naturally occurring terpene alcohol used as a flavoring agent in food products. It is found in some essential oils and plant sources, contributing fruity and woody aromatic notes to beverages and food items.
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