Food Additive Database
128 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Sodium Acid Pyrophosphate
ColorantSodium acid pyrophosphate (SAPP) is a white crystalline salt used in food production as a leavening agent, emulsifier, and dough strengthener. It functions to improve texture, rise, and shelf-life in baked goods, processed meats, and other food products.
Sodium Ascorbate
ColorantSodium ascorbate is the sodium salt of vitamin C (ascorbic acid) that functions as an antioxidant and dough strengthener in food products. It prevents oxidation, maintains color and freshness, and is widely used in baked goods, processed meats, and other foods.
Sodium Benzoate
ColorantSodium benzoate (CAS 532-32-1) is a sodium salt of benzoic acid used primarily as an antimicrobial preservative in food and beverages. It inhibits the growth of bacteria, yeasts, and molds, extending shelf life while also functioning as a pH control agent and antioxidant in various food products.
Sodium Bisulfite
ColorantSodium bisulfite (sodium hydrogen sulfite) is a sulfiting agent used in food production as an antimicrobial preservative, antioxidant, and processing aid. It prevents microbial spoilage and oxidation in various foods while also functioning as a dough strengthener and flour treatment agent.
Sodium Chloride
ColorantSodium chloride, commonly known as table salt, is a naturally occurring mineral compound widely used in food processing. It serves multiple functions including preservation, flavoring, and texture enhancement across virtually all food categories.
Sodium Copper Chlorophyllin
ColorantSodium copper chlorophyllin is a synthetic green colorant derived from chlorophyll, the naturally occurring pigment found in plants. It is used in food and beverages to provide or enhance green coloring and is regulated as a color additive in various jurisdictions worldwide.
Sodium Dehydroacetate
ColorantSodium dehydroacetate (CAS 4418-26-2) is a preservative compound that functions as a color or coloring adjunct in food applications. Despite its classification, it is primarily recognized for antimicrobial properties rather than coloring effects.
Sodium Erythorbate
ColorantSodium erythorbate is a food additive and antioxidant derived from erythorbic acid that functions as a preservative and color stabilizer in processed foods. It is chemically similar to vitamin C and is primarily used in cured meats, beverages, and other products to prevent oxidation and maintain product quality.
Sodium Hydroxide
ColorantSodium hydroxide (caustic soda) is a strong alkaline compound used in food processing as a pH control agent, dough strengthener, and processing aid. It helps modify food texture, remove skins from vegetables, and adjust acidity levels in various food products.
Sodium Metabisulfite
ColorantSodium metabisulfite is a sulfite-based preservative and processing aid used to prevent microbial growth and oxidation in foods. It functions as an antimicrobial agent, antioxidant, and dough strengthener across various food applications.
Sodium Nitrate
ColorantSodium nitrate (NaNO₃) is a preservative and curing agent primarily used in processed meat products to inhibit bacterial growth and develop characteristic colors and flavors. It has been used in food preservation for centuries and remains a common ingredient in cured meats, though its use is regulated in many countries due to potential health considerations.
Sodium Nitrite
ColorantSodium nitrite (CAS 7632-00-0) is an inorganic salt used primarily as a curing agent and antimicrobial preservative in processed meat products. It prevents bacterial growth, particularly Clostridium botulinum, while contributing to the characteristic color and flavor of cured meats.
Sodium Sulfite
ColorantSodium sulfite (CAS 7757-83-7) is a sulfur-based chemical compound used in food processing as an antioxidant and preservative. It prevents browning, maintains color, and extends shelf life in various processed foods and beverages.
Soy Leghemoglobin
ColorantSoy leghemoglobin is a plant-based protein derived from soybean root nodules that functions as a color additive in food products. It is primarily used to provide a meat-like color to plant-based meat alternatives, allowing manufacturers to create visual appeal comparable to conventional meat products.
Soybean Oil, Hydrogenated
ColorantHydrogenated soybean oil is a processed vegetable oil created by adding hydrogen to liquid soybean oil, making it solid or semi-solid at room temperature. It serves multiple functions in food manufacturing including texture modification, flavor enhancement, and as a cooking medium or ingredient carrier.
Spirulina Extract
ColorantSpirulina Extract is a natural colorant derived from spirulina algae, used to impart blue-green hues to food and beverage products. It functions as a color additive in the food industry, offering a plant-based alternative to synthetic colorants.
Sulfur Dioxide
ColorantSulfur dioxide (SO₂) is a colorless gas used in food production as an antimicrobial agent, antioxidant, and preservative. It prevents microbial spoilage and oxidative degradation in various foods and beverages, particularly wine, dried fruits, and processed foods.
Tagetes Meal & Extract
ColorantTagetes meal and extract is a natural colorant derived from marigold flowers (Tagetes species), used primarily to impart yellow and orange hues to food products. It functions as a coloring adjunct and contains xanthophyll pigments that provide its coloring properties.
Tannic Acid
ColorantTannic acid (CAS 1401-55-4) is a naturally occurring polyphenolic compound found in plants, commonly used in food as a flavor enhancer, coloring adjunct, and pH control agent. It functions as a processing aid and flavoring agent in various food and beverage applications.
Titanium Dioxide
ColorantTitanium dioxide (E171) is a white pigment used as a food colorant in candies, chewing gum, coffee creamer, and sauces. It was banned by the European Union in August 2022 after EFSA concluded it could not rule out genotoxicity concerns. It remains FDA-approved in the United States.
Trisodium Citrate
ColorantTrisodium citrate is a sodium salt of citric acid used in food production as a pH control agent, emulsifier, and sequestrant. It helps regulate acidity, improve texture, and prevent spoilage in a wide variety of processed foods and beverages.
Turmeric (curcuma Longa L.)
ColorantTurmeric (Curcuma longa L.) is a natural yellow-orange colorant derived from the rhizome of the turmeric plant, widely used in food production to impart color and flavor. It is recognized as Generally Recognized as Safe (GRAS) by the FDA and has been used in culinary and food manufacturing applications for centuries.
Turmeric, Extract (curcuma Longa L.)
ColorantTurmeric extract is a natural colorant derived from the turmeric plant (Curcuma longa L.) that imparts a yellow to orange hue to foods. It functions as both a coloring agent and flavoring adjuvant in various food products and is generally recognized as safe by food safety authorities.
Turmeric, Oleoresin (curcuma Longa L.)
ColorantTurmeric oleoresin is a concentrated extract from turmeric root (Curcuma longa L.) that provides yellow-orange coloring and flavor to food products. It is commonly used in spice blends, prepared foods, and beverages as a natural colorant and flavoring agent.
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