Food Additive Database
162 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 121–144 of 162 matching additives
Propylene Glycol Alginate
EmulsifierPropylene glycol alginate is a modified form of alginic acid derived from brown seaweed that functions as an emulsifier, stabilizer, and thickening agent in food products. It helps maintain consistent texture and prevent ingredient separation in various processed foods and beverages.
Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids
EmulsifierPropylene Glycol Mono- And Diesters Of Fats And Fatty Acids is a synthetic emulsifier derived from propylene glycol and fatty acids. It is used in food manufacturing to blend incompatible ingredients, improve texture, and stabilize product consistency across a range of processed foods.
Propylene Glycol Stearate
EmulsifierPropylene glycol stearate is a synthetic emulsifier derived from propylene glycol and stearic acid. It functions to blend oil and water-based ingredients in food products while also providing stabilizing and flavoring properties.
Quillaia (quillaja Saponaria Molina)
EmulsifierQuillaia (Quillaja Saponaria Molina) is a natural plant-derived ingredient extracted from the bark of the Quillaja saponaria tree native to South America. It functions primarily as an emulsifier and foaming agent in food and beverage products, helping to stabilize mixtures and create desired texture profiles.
Rapeseed Oil, Hydrogenated
EmulsifierRapeseed oil, hydrogenated is a modified vegetable oil used as an emulsifier, stabilizer, and texturizer in food products. It helps blend ingredients that don't naturally mix and maintains consistent texture in processed foods.
Rapeseed Oil, Hydrogenated, Superglycerinated
EmulsifierRapeseed oil, hydrogenated, superglycerinated is a modified vegetable oil derivative used as an emulsifier and stabilizer in food products. It helps blend ingredients that don't naturally mix, such as oil and water, while improving texture and shelf stability.
Rapeseed Oil, Low Erucic Acid
EmulsifierRapeseed oil, low erucic acid (LEO) is a vegetable oil derived from rapeseed varieties bred to contain minimal erucic acid, a long-chain fatty acid. It functions as an emulsifier, stabilizer, and texturizer in food products to improve consistency and shelf stability.
Salts Of Fatty Acids
EmulsifierSalts of Fatty Acids are compounds derived from natural fatty acids combined with various cations, functioning as emulsifiers and anti-caking agents in food manufacturing. These additives help stabilize mixed ingredients and improve product texture and flow properties.
Sodium Aluminum Phosphate, Acidic Or Basic
EmulsifierSodium aluminum phosphate is a multi-functional food additive that serves as an emulsifier, leavening agent, and anti-caking agent. It is approved as generally recognized as safe (GRAS) by the FDA and is commonly used in baked goods, cheese products, and processed foods to improve texture and shelf stability.
Sodium Bicarbonate
EmulsifierSodium bicarbonate, commonly known as baking soda, is a naturally occurring compound used in food production as a leavening agent, pH control agent, and emulsifier. It has been designated as Generally Recognized As Safe (GRAS) by the FDA and is widely used in baked goods, beverages, and processed foods.
Sodium Caprate
EmulsifierSodium caprate is a sodium salt of capric acid (a 10-carbon fatty acid) used as an emulsifier, anticaking agent, and release agent in food products. It helps maintain product texture and prevent clumping in powdered and processed foods.
Sodium Caprylate
EmulsifierSodium caprylate is a salt derived from caprylic acid (an 8-carbon saturated fatty acid) used in food processing as an emulsifier, anticaking agent, and lubricant. It helps maintain product texture and flow properties in various food applications.
Sodium Caseinate
EmulsifierSodium caseinate is a milk-derived protein product used as an emulsifier and stabilizer in food manufacturing. It helps maintain texture, prevent separation, and improve consistency in various processed foods and beverages.
Sodium Lactate
EmulsifierSodium lactate is the sodium salt of lactic acid, a naturally occurring compound produced during fermentation. It functions as an antimicrobial preservative, emulsifier, and pH control agent in various food products, helping extend shelf life and maintain product stability.
Sodium Laurate
EmulsifierSodium laurate is a salt derived from lauric acid, commonly used as an emulsifier and anti-caking agent in food products. It helps maintain product texture and flowability by reducing clumping and improving consistency in powdered and processed foods.
Sodium Lauryl Sulfate
EmulsifierSodium Lauryl Sulfate (SLS) is an anionic surfactant commonly used as an emulsifier and foaming agent in food products. While widely recognized for personal care applications, its food use is limited and regulated in most jurisdictions.
Sodium Metaphosphate
EmulsifierSodium metaphosphate is a phosphate-based food additive that functions as an emulsifier, stabilizer, and pH control agent. It is widely used in processed foods to improve texture, prevent separation, and enhance flavor, and has been designated as Generally Recognized as Safe (GRAS) by the FDA.
Sodium Myristate
EmulsifierSodium myristate is a salt derived from myristic acid, a saturated fatty acid. It functions as an emulsifier, anticaking agent, and release agent in food manufacturing, helping maintain product texture and prevent clumping.
Sodium Oleate
EmulsifierSodium oleate (CAS 143-19-1) is a salt derived from oleic acid, a naturally occurring fatty acid. It functions as an emulsifier, anticaking agent, and stabilizer in food products, helping to maintain texture and prevent clumping in dry ingredients.
Sodium Phosphate, Dibasic
EmulsifierSodium phosphate, dibasic (CAS 7558-79-4) is a multipurpose food additive classified as an emulsifier and pH control agent. It functions as an anticaking agent, antimicrobial, stabilizer, and texturizer in various food products, helping maintain quality and shelf stability.
Sodium Phosphate, Monobasic
EmulsifierSodium phosphate, monobasic (NaH₂PO₄) is a white crystalline salt that functions as a multi-purpose food additive. It serves primarily as an emulsifier, pH control agent, and leavening agent in various processed foods and baked goods.
Sodium Phosphate, Tribasic
EmulsifierSodium phosphate, tribasic (also called trisodium phosphate) is an inorganic salt used in food processing as an emulsifier, anticaking agent, and pH control agent. It is approved for use by the FDA as a Generally Recognized As Safe (GRAS) ingredient and appears in various processed foods and beverages.
Sodium Potassium Tartrate
EmulsifierSodium potassium tartrate is a salt compound derived from tartaric acid that functions as an emulsifier, pH control agent, and sequestrant in food products. It helps stabilize mixtures, regulate acidity, and prevent discoloration in various processed foods.
Sodium Pyrophosphate
EmulsifierSodium pyrophosphate is a white crystalline salt used in food manufacturing as an emulsifier, anticaking agent, and pH control agent. It helps maintain texture, prevent clumping, and stabilize various processed foods including meat products, dairy, and baked goods.
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