Food Additive Database
128 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Mica
ColorantMica (CAS 12001-26-2) is a naturally occurring silicate mineral used as a colorant and coloring adjunct in food products. It provides shimmer and metallic effects to foods and beverages, though its use in the United States is not formally approved by the FDA as a food additive.
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.
Mustard Flour
ColorantMustard flour is a finely ground powder derived from mustard seeds, used in food manufacturing as a natural colorant, flavoring agent, and texture modifier. It serves multiple functions in processed foods while providing characteristic mustard flavor and color enhancement.
Mustard, Brown (brassica Spp.)
ColorantBrown mustard is a natural colorant and flavoring agent derived from brown mustard seeds (Brassica species). It is used in food products to provide color, flavor, and thickening properties, functioning as a multi-purpose ingredient in various culinary applications.
Nitrates, Sodium & Potassium
ColorantSodium and potassium nitrates are inorganic salts used primarily as antimicrobial agents and color fixatives in cured meat products. These additives prevent bacterial growth and develop the characteristic pink color in processed meats like bacon, ham, and deli products.
Nitrites, Sodium & Potassium
ColorantSodium and potassium nitrites are antimicrobial preservatives commonly used in cured meat products to prevent bacterial growth and maintain color. These additives function primarily as preservatives while also contributing to the characteristic pink color and flavor of processed meats.
Orange B
ColorantOrange B (CAS 15139-76-1) is a synthetic azo dye used as a food colorant to impart orange hues to food products. It was historically used in limited applications but has been largely phased out in most markets due to regulatory restrictions.
Orange Peel
ColorantOrange peel is a natural colorant and flavoring agent derived from citrus fruit that provides orange hue and citrus flavor to food products. It functions as a color adjunct, flavoring agent, and texturizer in various food applications.
Paprika (capsicum Annuum L.)
ColorantPaprika is a natural colorant derived from capsicum annuum peppers, approved by the FDA as Generally Recognized as Safe (GRAS). It functions primarily as a color additive while also contributing flavor, and is widely used in processed foods, meats, and seasonings.
Paprika Oleoresin (capsicum Annuum L.)
ColorantPaprika Oleoresin is a natural extract derived from red peppers (Capsicum annuum L.) that provides red-orange color and mild flavor to food products. It is used as a colorant and flavoring agent in various processed foods, seasonings, and meat products.
Parsley (petroselinum Spp.)
ColorantParsley (Petroselinum spp.) is a naturally derived colorant and flavoring agent extracted from the common culinary herb. It functions as a color adjunct, flavoring agent, and processing aid in food applications, providing green coloration while contributing subtle herbaceous notes to food products.
Pepper, Black (piper Nigrum L.)
ColorantBlack pepper (Piper nigrum L.) is a natural spice derived from peppercorn berries, recognized by the FDA as Generally Recognized as Safe (GRAS). It functions as a colorant, flavoring agent, processing aid, and surface-finishing agent in food products.
Peppermint, Oil (mentha Piperita L.)
ColorantPeppermint oil (Mentha piperita L.) is a volatile essential oil extracted from peppermint plants, used in food as a flavoring agent and coloring adjunct. It imparts characteristic minty flavor and aroma to beverages, confections, and other food products.
Phaffia Yeast
ColorantPhaffia yeast is a naturally-derived microorganism used as a food colorant to produce red and pink hues in food products. It works by accumulating astaxanthin, a carotenoid pigment, which provides the coloring effect without synthetic dyes.
Polysorbate 80
ColorantPolysorbate 80 is a synthetic emulsifier and surfactant derived from sorbitol and oleic acid. It is widely used in food manufacturing to improve texture, stability, and consistency in products ranging from baked goods to ice cream and salad dressings.
Potassium Metabisulfite
ColorantPotassium metabisulfite is a chemical preservative and processing aid used in food and beverage production. It functions as an antimicrobial agent, antioxidant, and flour treatment compound, commonly employed in wine, dried fruits, and other food products to prevent spoilage and oxidation.
Potassium Nitrate
ColorantPotassium nitrate (KNO₃) is a naturally occurring salt used in food primarily as an antimicrobial preservative and color fixative in cured meats. It prevents bacterial growth, particularly Clostridium botulinum, while contributing to the characteristic pink color and salty flavor of processed meat products.
Potassium Sorbate
ColorantPotassium sorbate (CAS 24634-61-5) is a potassium salt of sorbic acid widely used as an antimicrobial preservative in food products. It functions to inhibit the growth of molds, yeasts, and some bacteria, extending shelf life while maintaining food safety and quality.
Riboflavin
ColorantRiboflavin (vitamin B2) is an essential water-soluble vitamin used in foods as a nutrient supplement, colorant, and flavor enhancer. It provides nutritional value while contributing a yellow-orange color to various food products.
Rosin (pinus Spp.) And Rosin Derivatives
ColorantRosin is a solid resin obtained from pine trees (Pinus species) and their derivatives, used in food as a glazing agent and flavoring adjuvant. It functions to provide color, gloss, and flavor characteristics to various food products, though its use is limited in many jurisdictions.
Saffron (crocus Sativus L.)
ColorantSaffron is a natural colorant and flavoring agent derived from the crocus sativus flower, prized for its distinctive golden-red hue and warm, slightly bitter taste. It is widely used in culinary applications to color and flavor rice dishes, beverages, and other foods, and is recognized as safe by the FDA.
Saffron, Extract (crocus Sativus L.)
ColorantSaffron extract is a natural colorant derived from the crocus sativus flower, used in food to impart a distinctive golden-yellow hue and enhance flavor. It functions as both a coloring agent and flavoring component in various food and beverage products.
Sesame (sesamum Indicum L.)
ColorantSesame (Sesamum indicum L.) is a plant-derived ingredient used in food manufacturing as a colorant, flavor enhancer, and flavoring agent. It is derived from sesame seeds and plant material, contributing both visual and taste characteristics to processed foods.
Silicon Dioxide
ColorantSilicon dioxide (SiO2) is a naturally occurring compound used as an anti-caking agent in food products to improve flow and prevent clumping. It is recognized as safe by the FDA and is widely used in powdered foods, seasonings, and supplements at very low concentrations.
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