Food Additive Database

Dioctyl Sodium Sulfosuccinate

Dioctyl sodium sulfosuccinate is a synthetic surfactant and emulsifier approved by the FDA as Generally Recognized as Safe (GRAS). It functions as a processing aid, emulsifier, and stabilizer in food products, helping to maintain uniform texture and prevent ingredient separation.

CAS 577-11-7View

Dipotassium Phosphate

Dipotassium phosphate is a salt form of phosphoric acid that functions as an emulsifier, pH regulator, and nutrient supplement in food products. It is recognized as Generally Recognized As Safe (GRAS) by the FDA and is widely used in dairy, beverage, and processed food applications.

CAS 7758-11-4View

Enzymes, Proteolytic

Proteolytic enzymes are naturally occurring proteins that break down other proteins into smaller components. In food production, they function as processing aids, emulsifiers, and fermentation aids in various applications including baking, brewing, and dairy processing.

CAS 9001-92-7View

Ethyl Alcohol

Ethyl alcohol (ethanol) is a naturally occurring organic compound commonly used in food products as an antimicrobial agent, solvent, and flavor enhancer. It functions to preserve foods, dissolve flavorings and other ingredients, and improve product stability.

CAS 64-17-5View

Furcelleran And Salts Of Furcelleran

Furcelleran and salts of furcelleran are natural polysaccharide-based additives derived from red seaweed that function as emulsifiers, stabilizers, and thickeners in food products. They are used to improve texture, prevent ingredient separation, and maintain product consistency in various food applications.

CAS 977043-65-4View

Furcelleran, Ammonium Salt Of

Furcelleran, ammonium salt of is a natural polysaccharide derived from red seaweed used as an emulsifier, stabilizer, and thickener in food products. It functions similarly to carrageenan and helps maintain texture and consistency in various food applications.

CAS 977089-77-2View

Furcelleran, Calcium Salt Of

Furcelleran, calcium salt of (also known as furcellaran or furcelleran) is a natural polysaccharide extracted from red seaweed that functions as an emulsifier, stabilizer, and thickener in food products. It is chemically similar to carrageenan and is used to improve texture and shelf stability in various processed foods.

CAS 88845-49-2View

Furcelleran, Potassium Salt Of

Furcelleran, potassium salt of is a natural polysaccharide derived from red algae used as an emulsifier, stabilizer, and thickener in food products. It functions similarly to carrageenan and helps maintain texture and consistency in various food applications.

CAS 92880-86-9View

Furcelleran, Sodium Salt Of

Furcelleran, sodium salt of is a natural polysaccharide derived from red seaweed used as an emulsifier, stabilizer, and thickener in food products. It functions similarly to carrageenan and helps maintain texture and consistency in various processed foods.

CAS 92880-87-0View

Ghatti, Gum (anogeissus Latifolia Wall.)

Gum ghatti is a natural plant-derived gum extracted from the anogeissus latifolia tree native to India. It functions as an emulsifier, stabilizer, and thickener in food products, helping maintain texture and prevent ingredient separation.

CAS 9000-28-6View

Glycerin

Glycerin (also called glycerol) is a naturally-occurring compound with multiple functional roles in food production, including as an emulsifier, humectant, and sweetener. It is widely used in processed foods to improve texture, retain moisture, and enhance stability.

CAS 56-81-5View

Glycerin, Synthetic

Synthetic glycerin (also called glycerol) is a clear, viscous liquid used in food manufacturing as an emulsifier, humectant, and thickening agent. It functions to improve texture, retain moisture, and maintain product stability across a wide range of food applications.

CAS 977091-53-4View

Glyceryl Lactooleate

Glyceryl lactooleate is a synthetic emulsifier derived from glycerol and lactic acid, used to improve texture and stability in food products. It functions as an emulsifier salt and formulation aid in various processed foods.

CAS 30283-16-0View

Glyceryl Lactopalmitate

Glyceryl lactopalmitate is a synthetic emulsifier composed of glycerin, lactic acid, and palmitic acid. It is used in food manufacturing to improve texture, stability, and mixing properties of various processed foods.

CAS 1338-09-6View

Glyceryl Monooleate

Glyceryl monooleate (GMO) is a fatty acid ester derived from glycerin and oleic acid, functioning primarily as an emulsifier in food products. It helps blend water and oil-based ingredients while also serving as an anticaking and drying agent in various food formulations.

CAS 25496-72-4View

Glyceryl Monostearate

Glyceryl monostearate (GMS) is an emulsifier derived from glycerin and stearic acid, commonly used in food manufacturing to stabilize mixtures of oil and water. It functions as a texturizer and firming agent in numerous processed foods including baked goods, margarine, and dairy products.

CAS 31566-31-1View

Glyceryl-lacto Esters Of Fatty Acids

Glyceryl-lacto esters of fatty acids are synthetic emulsifiers derived from glycerin, lactic acid, and fatty acids. They are used in food products to stabilize mixtures of oil and water, improving texture and shelf life.

CAS 977051-31-2View

Guar, Gum (cyamopsis Tetragonolobus (l.))

Guar gum is a natural thickening and stabilizing agent derived from guar bean seeds, widely used in food products to improve texture and consistency. The FDA recognizes it as Generally Recognized as Safe (GRAS) with no reported adverse events or recalls associated with its use.

CAS 9000-30-0View

Gum Arabic, Hydrogen Octenylbutane Dioate

Gum Arabic, Hydrogen Octenylbutane Dioate (CAS 455885-22-0) is a synthetic emulsifier and stabilizer used in food products to maintain uniform texture and prevent ingredient separation. It functions as both an emulsifying agent and thickening agent in various processed foods.

CAS 455885-22-0View

Hydroxylated Lecithin

Hydroxylated lecithin is a modified form of lecithin, a naturally-derived emulsifier produced by treating soy or sunflower lecithin with hydrogen. It is widely used in food manufacturing to improve texture, stability, and consistency in products ranging from chocolates to baked goods.

CAS 8029-76-3View

Hydroxypropyl Cellulose

Hydroxypropyl cellulose (HPC) is a chemically modified plant-derived polymer used in food manufacturing as an emulsifier, stabilizer, and thickener. It helps maintain texture and consistency in various processed foods by preventing separation of ingredients.

CAS 9004-64-2View

Hydroxypropyl Methylcellulose

Hydroxypropyl methylcellulose (HPMC) is a semi-synthetic polymer derived from cellulose, a natural plant fiber. It functions as a versatile food additive that improves texture, stability, and moisture retention in various processed foods.

CAS 9004-65-3View

Karaya, Gum (sterculia Urens Roxb.)

Karaya gum is a natural polysaccharide derived from the Sterculia urens tree, widely used in food as a stabilizer, thickener, and emulsifier. It helps maintain texture and consistency in various processed foods while being recognized as safe by the FDA.

CAS 9000-36-6View

Lactylated Fatty Acid Esters Of Glycerol And Propylene Glycol