Food Additive Database
2,954 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Rhubarb, Garden Root (rheum Rhaponticum L.)
FlavoringRhubarb garden root (Rheum rhaponticum L.) is a natural plant-derived flavoring agent extracted from rhubarb root. It is used in food products to provide tart, distinctive flavor characteristics typical of rhubarb, and functions as both a flavoring agent and taste adjuvant in various food applications.
Rice, Milled
FlavoringMilled rice is a ground or processed form of rice grains used in food manufacturing as a flavor enhancer, texturizer, and nutrient supplement. It functions to improve product texture, provide mild flavor notes, and add nutritional value to various food formulations.
Rose Flowers (rosa Spp.)
FlavoringRose flowers (Rosa spp.) are botanical flavoring agents derived from various rose species, used to impart floral notes to beverages, confections, and other food products. The additive provides natural rose flavor characteristics without FDA GRAS status, though it carries no documented adverse events or recalls.
Rose Hips, Extract (rosa Spp.)
FlavoringRose hips extract is a flavoring agent and nutrient supplement derived from rosa species plants, commonly used to add tart, fruity flavors and vitamin C content to food and beverage products. It functions both as a natural flavoring compound and a source of nutritional fortification in various food applications.
Rose Leaves (rosa Spp.)
FlavoringRose leaves (rosa spp.) are a natural flavoring agent derived from various rose species, used to impart floral notes to food and beverages. This botanical ingredient functions as a flavoring adjuvant in culinary applications and is not currently approved as GRAS by the FDA.
Rose Water, Stronger (rosa Centifolia L.)
FlavoringRose Water, Stronger is a concentrated flavoring extract derived from the petals of Rosa centifolia L. (Cabbage Rose), used primarily to impart floral taste and aroma to food and beverage products. It functions as a flavoring agent in confectionery, beverages, and culinary applications.
Rose, Absolute (rosa Spp.)
FlavoringRose Absolute is a concentrated fragrant extract derived from rose petals (Rosa species) used as a flavoring agent in food products. It imparts floral notes to beverages, confections, and other food applications where rose flavoring is desired.
Rose, Bud (rosa Spp.)
FlavoringRose bud (Rosa spp.) is a natural flavoring agent derived from rose flower buds, used to impart floral taste and aroma in food and beverage products. It functions as a flavoring adjuvant in culinary applications and is generally recognized as safe through traditional culinary use, though it lacks formal FDA GRAS status.
Rose, Oil (rosa Spp.)
FlavoringRose oil is an essential oil derived from rose flowers (Rosa spp.) used as a flavoring agent in food and beverages. It imparts natural floral notes to products and is obtained through steam distillation or solvent extraction of rose petals.
Roselle (hibiscus Sabdariffa L.)
FlavoringRoselle (Hibiscus sabdariffa L.) is a plant-derived flavoring agent extracted from the hibiscus flower, commonly used to impart tart, cranberry-like flavor notes to beverages and food products. It is not currently on the FDA's GRAS (Generally Recognized As Safe) list but has no documented adverse events or recalls.
Rosemary (rosemarinus Officinalis L.)
FlavoringRosemary (Rosmarinus officinalis L.) is a culinary herb extract used as a flavoring agent in food products. It is recognized as Generally Recognized As Safe (GRAS) by the FDA and contains naturally occurring antioxidant compounds that contribute to both flavor and preservation properties.
Rosemary, Extract (rosmarinus Officinalis L.)
FlavoringRosemary extract is a natural flavoring agent derived from the rosemary plant (Rosmarinus officinalis L.) that provides aromatic and taste characteristics to food products. It is commonly used in the food industry as a flavoring adjuvant and has been recognized for centuries in culinary applications.
Rosemary, Oil (rosemarinus Officinalis L.)
FlavoringRosemary oil (Rosmarinus officinalis L.) is a natural essential oil extracted from the rosemary plant, used as a flavoring agent in foods to impart herbaceous and aromatic qualities. It serves both as a taste enhancer and as a natural preservative due to its antioxidant properties.
Rosemary, Oleoresin
FlavoringRosemary oleoresin is a concentrated extract derived from rosemary plant material, containing the herb's natural flavor compounds and aromatic oils. It is used as a flavoring agent in food products to impart rosemary taste and aroma.
Rosin, Methyl Ester, Partially Hydrogenated
FlavoringRosin, Methyl Ester, Partially Hydrogenated is a modified rosin derivative used in food as a flavoring agent, flavor enhancer, and masticatory substance. It functions primarily in chewing gum and similar products as a processing aid and surface-finishing agent.
Rue (ruta Graveolens L.)
FlavoringRue (Ruta graveolens L.) is a perennial herb traditionally used as a flavoring agent in food and beverages. The plant extract contains volatile compounds and is employed in small quantities to impart bitter and aromatic notes to various culinary applications.
Rue, Oil (ruta Graveolens L.)
FlavoringRue oil is an essential oil extracted from the rue plant (Ruta graveolens L.) and is used as a flavoring agent in food products. While historically employed in traditional cuisine, it is not approved as a food additive by the FDA and has limited regulatory acceptance in food manufacturing.
Rum Ether
FlavoringRum Ether (CAS 8030-89-5) is a synthetic flavoring agent used to impart rum-like taste characteristics to food and beverage products. It is not approved as a Generally Recognized as Safe (GRAS) substance by the FDA but has no reported adverse events or recalls associated with its use.
S-(tetrahydro-2,5-dimethyl-3-furanyl) Ethanethioate
FlavoringS-(tetrahydro-2,5-dimethyl-3-furanyl) Ethanethioate (CAS 252736-39-3) is a synthetic flavoring agent designed to impart meaty, savory, or sulfur-containing taste notes in processed foods. It functions as a flavoring adjuvant in applications requiring complex savory profiles.
S-allyl-l-cysteine
FlavoringS-allyl-l-cysteine (SAC) is an organosulfur compound derived from garlic that functions as a flavoring agent in food products. It is responsible for some of garlic's characteristic aroma and taste properties and is used to enhance flavor profiles in various food applications.
S-ethyl 2-acetylaminoethanethioate
FlavoringS-ethyl 2-acetylaminoethanethioate (CAS 4396-62-7) is a synthetic flavoring compound used to impart savory, meaty, or umami-like taste characteristics in food products. This sulfur-containing molecule functions as a flavoring agent or adjuvant in processed foods.
S-isopropyl 3-methylbut-2-enethioate
FlavoringS-isopropyl 3-methylbut-2-enethioate is a synthetic flavoring compound used to impart fruity and sulfur-based taste notes in food products. It is not approved as a Generally Recognized as Safe (GRAS) substance by the FDA but has no recorded adverse events or recalls.
S-methyl 3-methylbutanethioate
FlavoringS-methyl 3-methylbutanethioate is a synthetic flavoring compound that imparts a sulfur-based, meaty or savory note to food products. It is used in small quantities as a flavoring agent in processed foods to enhance taste profiles.
S-methyl 4-methylpentanethioate
FlavoringS-methyl 4-methylpentanethioate is a sulfur-containing organic compound used as a flavoring agent in food products. It is designed to impart specific taste and aroma characteristics, particularly those associated with meat, savory, and fermented notes.
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