Food Additive Database
162 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1–24 of 162 matching additives
Acacia, Gum (acacia Senegal (l.) Willd.)
EmulsifierAcacia gum is a natural polysaccharide obtained from the acacia senegal tree, widely used in food as an emulsifier, stabilizer, and thickening agent. It helps maintain uniform texture and prevent separation in beverages, confections, and other processed foods.
Agar (gelidium Spp.)
EmulsifierAgar is a natural polysaccharide extracted from red seaweed (Gelidium species) that functions as a gelling agent, stabilizer, and thickener in food products. It is widely used in dairy, desserts, and processed foods to improve texture and consistency without adding calories.
Alginate, Ammonium
EmulsifierAmmonium alginate is a salt derived from alginic acid, a naturally occurring polysaccharide found in brown seaweed. It functions as an emulsifier, stabilizer, and thickening agent in various food products, helping maintain texture and prevent ingredient separation.
Alginate, Calcium
EmulsifierCalcium alginate is a naturally derived thickening and stabilizing agent produced from brown algae. It functions as an emulsifier, texturizer, and firming agent widely used in dairy products, beverages, and processed foods to improve texture and prevent separation.
Alginate, Potassium
EmulsifierPotassium alginate is a natural polysaccharide derived from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent in food products. It is widely used in the food industry to improve texture, maintain consistency, and enhance the quality of various processed foods.
Alginate, Sodium
EmulsifierSodium alginate is a naturally-derived polysaccharide extracted from brown seaweed that functions as an emulsifier, thickener, and stabilizer in food products. It is widely used in the food industry to improve texture, consistency, and shelf stability of various processed foods.
Alginate, Sodium Calcium
EmulsifierSodium calcium alginate is a food additive derived from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent. It is widely used in processed foods to improve texture, prevent separation, and enhance product consistency across dairy, bakery, and frozen food applications.
Alginic Acid
EmulsifierAlginic acid is a naturally derived polysaccharide extracted from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent in food products. It is widely used in the food industry to improve texture, consistency, and shelf stability in various applications.
Aluminum Caprate
EmulsifierAluminum caprate (CAS 22620-93-7) is an aluminum salt of capric acid used as an emulsifier, anticaking agent, and formulation aid in food products. It helps prevent clumping in powdered foods and stabilizes oil-water mixtures in various food applications.
Aluminum Caprylate
EmulsifierAluminum caprylate is a salt compound formed from aluminum and caprylic acid, functioning primarily as an anticaking agent and emulsifier in food formulations. It helps prevent clumping in powdered products and stabilizes oil-water mixtures in various food applications.
Aluminum Laurate
EmulsifierAluminum laurate (CAS 7230-93-5) is an aluminum salt of lauric acid used as an emulsifier, anticaking agent, and formulation aid in food manufacturing. It helps prevent clumping in dry ingredients and stabilizes mixtures of oil and water-based components.
Aluminum Myristate
EmulsifierAluminum myristate is a salt compound formed from aluminum and myristic acid, functioning primarily as an anticaking agent and emulsifier in food formulations. It is used to prevent clumping in powdered products and improve texture consistency in various food applications.
Aluminum Oleate
EmulsifierAluminum oleate (CAS 688-37-9) is an aluminum salt of oleic acid used as an emulsifier and anticaking agent in food products. It functions to improve texture, prevent clumping, and stabilize oil-water mixtures in various food applications.
Aluminum Palmitate
EmulsifierAluminum palmitate is an aluminum salt of palmitic acid used as an emulsifier, anticaking agent, and formulation aid in food products. It functions to improve texture, prevent clumping, and stabilize ingredient mixtures in various food applications.
Aluminum Salts Of Fatty Acids
EmulsifierAluminum salts of fatty acids are emulsifiers and anticaking agents derived from aluminum and naturally occurring fatty acids. They are used in food manufacturing to improve texture, prevent clumping, and stabilize emulsions in various processed food products.
Aluminum Stearate
EmulsifierAluminum stearate is an aluminum salt of stearic acid used as an anticaking agent, free-flow agent, and emulsifier in food processing. It helps prevent clumping in powdered products and improves texture and stability in various food formulations.
Arabinogalactan
EmulsifierArabinogalactan is a polysaccharide derived from larch wood that functions as an emulsifier, thickener, and stabilizer in food products. It is used to improve texture, maintain consistency, and enhance the shelf stability of various food formulations.
Baker's Yeast Glycan
EmulsifierBaker's Yeast Glycan is a polysaccharide derived from baker's yeast that functions as an emulsifier, stabilizer, and texturizer in food products. It helps maintain consistent texture and prevent ingredient separation in various food formulations.
Basil, Oil (ocimum Basilicum L.)
EmulsifierBasil oil (Ocimum basilicum L.) is an essential oil derived from the basil plant, used in food as both a flavoring agent and emulsifier. It contains volatile aromatic compounds that provide the characteristic basil flavor while helping to stabilize oil-water mixtures in food formulations.
Calcium Caprate
EmulsifierCalcium caprate is a salt derived from capric acid (a saturated medium-chain fatty acid) and calcium. It functions as an emulsifier, anticaking agent, and release agent in food products, helping to improve texture and prevent clumping.
Calcium Caprylate
EmulsifierCalcium caprylate is a salt derived from caprylic acid (an 8-carbon saturated fatty acid) and calcium. It functions as an emulsifier, anticaking agent, and lubricant in food manufacturing, helping to improve texture and prevent clumping in powdered products.
Calcium Laurate
EmulsifierCalcium laurate is a salt formed from calcium and lauric acid (a fatty acid). It functions as an emulsifier, anticaking agent, and lubricant in food products, helping to improve texture and prevent clumping in dry ingredients.
Calcium Myristate
EmulsifierCalcium myristate is a calcium salt derived from myristic acid, a saturated fatty acid. It functions primarily as an emulsifier, anticaking agent, and lubricant in food products, helping to maintain texture and prevent clumping in powdered and granulated foods.
Calcium Palmitate
EmulsifierCalcium palmitate is a calcium salt of palmitic acid used primarily as an anticaking agent, emulsifier, and lubricant in food products. It helps prevent clumping in powdered foods and improves texture and flow properties in various formulations.
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