Food Additive Database
162 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 145–162 of 162 matching additives
Sodium Salts Of Fatty Acids
EmulsifierSodium salts of fatty acids are emulsifiers derived from naturally occurring fatty acids, used in food processing to improve texture, prevent caking, and stabilize mixtures. These salts function as formulation aids that help maintain product consistency and shelf stability across various food applications.
Sodium Stearate
EmulsifierSodium stearate is a salt derived from stearic acid, commonly used as an emulsifier and anti-caking agent in food products. It helps improve texture, prevent clumping, and stabilize mixtures in various processed foods and supplements.
Sodium Stearoyl-2-lactylate
EmulsifierSodium stearoyl-2-lactylate (SSL) is an emulsifier and dough strengthener derived from lactic acid and stearic acid. It is widely used in baked goods, dairy products, and processed foods to improve texture, stability, and shelf life.
Sodium Tartrate
EmulsifierSodium tartrate is a salt derived from tartaric acid, commonly used in food manufacturing as an emulsifier, pH control agent, and sequestrant. It helps stabilize food mixtures, prevent oxidation, and maintain consistent texture in processed foods.
Sodium Tripolyphosphate
EmulsifierSodium tripolyphosphate (STPP) is a phosphate salt used as a multi-functional food additive that acts as an emulsifier, sequestrant, and texturizer. It is commonly used in processed meats, seafood, and baked goods to improve texture, moisture retention, and shelf stability.
Sorbitan Monooleate
EmulsifierSorbitan monooleate is a synthetic emulsifier derived from sorbitol and oleic acid, commonly used in food products to stabilize oil-water mixtures. It helps maintain uniform texture and prevent ingredient separation in various processed foods and cosmetics.
Sorbitan Monostearate
EmulsifierSorbitan monostearate is a synthetic emulsifier derived from sorbitol and stearic acid. It is widely used in food manufacturing to stabilize oil-water mixtures and improve product texture in items such as baked goods, confectionery, and dairy products.
Soy Protein, Isolate
EmulsifierSoy Protein Isolate is a highly refined plant-based protein derived from soybeans, containing at least 90% protein by dry weight. It functions as an emulsifier, stabilizer, and texturizer in food products, commonly used in meat alternatives, beverages, and processed foods.
Soya Bean Oil Fatty Acids, Hydroxylated
EmulsifierSoya Bean Oil Fatty Acids, Hydroxylated is a modified plant-derived emulsifier created by hydroxylating soybean oil fatty acids. It functions as an emulsifier, solvent, and texturizer in food products to improve stability and texture.
Starch, Food, Modified
EmulsifierModified food starch is a chemically or physically altered starch derived from plants like corn, potato, or tapioca that serves multiple functions in food production. It acts as a thickener, emulsifier, anticaking agent, and stabilizer, helping improve texture, shelf life, and consistency in processed foods.
Stearic Acid
EmulsifierStearic acid is a saturated fatty acid commonly derived from animal fats or vegetable oils, used in food manufacturing as an emulsifier, lubricant, and formulation aid. It helps blend ingredients that don't naturally mix and improves texture in various food products.
Stearyl Citrate
EmulsifierStearyl citrate is an organic compound derived from citric acid and stearyl alcohol that functions as an emulsifier, antioxidant, and sequestrant in food products. It is widely used in processed foods to improve texture, prevent oxidation, and maintain product stability.
Succinylated Monoglycerides
EmulsifierSuccinylated monoglycerides are synthetic emulsifiers derived from monoglycerides and succinic anhydride. They function as dough strengtheners and leavening agents primarily in baked goods, helping improve texture and volume.
Succistearin
EmulsifierSuccistearin (CAS 27216-62-8) is a synthetic emulsifier derived from succinic acid and stearic acid. It functions to stabilize and blend incompatible ingredients like oil and water in food products, commonly used in bakery goods, margarines, and processed foods.
Sucrose Fatty Acid Esters
EmulsifierSucrose Fatty Acid Esters are synthetic emulsifiers derived from sucrose and fatty acids, used to blend oil and water-based ingredients in food products. They function as texturizers and emulsifier salts in various food applications.
Sucrose Oligoesters
EmulsifierSucrose oligoesters are synthetic emulsifiers created by chemically combining sucrose with fatty acids. They function as emulsifying and stabilizing agents in food products, helping to blend ingredients that normally don't mix, such as oil and water.
Tragacanth, Gum (astragalus Spp.)
EmulsifierGum tragacanth is a natural polysaccharide extract from Astragalus shrubs used as an emulsifier, thickener, and stabilizer in food products. It helps maintain consistent texture and prevent ingredient separation in various processed foods and beverages.
Vegetable Gum, Other Than Those Cfr Listed
EmulsifierVegetable gum (other than CFR-listed types) refers to plant-derived polysaccharides used in food manufacturing as emulsifiers, stabilizers, and thickeners. These gums help maintain texture, prevent ingredient separation, and improve product consistency in various processed foods.
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