Food Additive Database
2,954 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Amyl Decanoate
FlavoringAmyl decanoate is a synthetic ester flavoring compound identified by CAS number 5933-87-9. It is used as a flavoring agent and adjuvant in food products to provide fruity or fatty taste notes.
Amyl Formate
FlavoringAmyl formate (CAS 638-49-3) is an organic ester compound used as a flavoring agent and flavor enhancer in food products. It is not currently approved by the FDA as a Generally Recognized as Safe (GRAS) substance, though it has no recorded adverse events or recalls associated with its use.
Amyl Heptanoate
FlavoringAmyl heptanoate is a synthetic ester flavoring compound used to impart fruity and pineapple-like notes in food products. It functions as a flavoring agent or adjuvant in the food industry, though it has not been formally affirmed as Generally Recognized as Safe (GRAS) by the FDA.
Amyl Hexanoate
FlavoringAmyl hexanoate is a naturally occurring ester compound used as a flavoring agent in food products. It imparts fruity, banana-like sensory characteristics and is employed in confectionery, beverages, and other processed foods to enhance taste profiles.
Amyl Isothiocyanate
FlavoringAmyl isothiocyanate (CAS 629-12-9) is an organic compound derived from plants in the mustard family that functions as a flavoring agent in food products. It provides pungent, spicy notes characteristic of wasabi, horseradish, and other cruciferous vegetables.
Amyl Methyl Disulfide
FlavoringAmyl methyl disulfide is a synthetic flavoring agent belonging to the disulfide chemical family. It is used in food manufacturing to provide savory, meaty, and sulfurous flavor notes in various processed food products.
Amyl Octanoate
FlavoringAmyl octanoate is a synthetic ester compound used as a flavoring agent in food products. It imparts fruity, apple-like sensory characteristics and is employed in beverages, confectionery, and other processed foods to enhance or create desired flavor profiles.
Amylase From Aspergillus Flavus
FlavoringAmylase from Aspergillus flavus is an enzyme that breaks down starch into simpler sugars. It functions as a leavening agent, processing aid, and flavor enhancer in food manufacturing, helping improve texture, rise, and fermentation in baked goods and other processed foods.
Amylase From Aspergillus Niger
FlavoringAmylase from Aspergillus niger is an enzyme derived from a fungal source that breaks down starches into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amylase From Aspergillus Oryzae
FlavoringAmylase from Aspergillus oryzae is an enzyme derived from a fungal microorganism that breaks down starches into simpler sugars. It is used in food processing to enhance flavor, improve texture, and assist in leavening baked goods.
Amylase From Bacillus Subtilis
FlavoringAmylase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down starch into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amyris (amyris Balsamifera L.)
FlavoringAmyris (Amyris balsamifera L.) is a natural flavoring agent derived from the wood of the amyris tree, native to the Caribbean and Central America. It is used in food and beverage products to impart woody, warm, and slightly balsamic flavor notes.
Amyris, Oil (amyris Balsamifera L.)
FlavoringAmyris oil is a volatile essential oil derived from the West Indian sandalwood tree (Amyris balsamifera L.), used as a flavoring agent in food products. It imparts warm, woody, and slightly balsamic notes to beverages, confections, and other food applications.
Angelica (angelica Spp.)
FlavoringAngelica (Angelica spp.) is a flavoring agent derived from the angelica plant, used to impart distinctive herbal and slightly bitter notes to food and beverages. It is not approved as GRAS by the FDA and has no recorded adverse events or recalls associated with its use.
Angelica Root (angelica Spp.)
FlavoringAngelica root is a plant-derived flavoring agent extracted from Angelica species plants, traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food products, contributing aromatic and slightly bitter taste characteristics.
Angelica Root, Extract (angelica Archangelica L.)
FlavoringAngelica Root Extract is a flavoring agent derived from the roots of Angelica archangelica L., a plant native to northeastern Europe and Scandinavia. It is used in food and beverage products to impart aromatic, slightly bitter herbal and spicy notes characteristic of angelica.
Angelica Root, Oil (angelica Archangelica L.)
FlavoringAngelica root oil is a volatile essential oil derived from the roots of Angelica archangelica L., a plant native to northern Europe. It is used as a flavoring agent in food and beverages, particularly in liqueurs, bitters, and confectionery products, imparting warm, herbal, and slightly spicy notes.
Angelica Seed, Extract (angelica Archangelica L.)
FlavoringAngelica seed extract is a natural flavoring agent derived from the seeds of Angelica archangelica L., a plant native to Northern Europe. It is used in food and beverage applications to impart herbal, slightly spicy, and aromatic characteristics to products.
Angelica Seed, Oil (angelica Archangelica L.)
FlavoringAngelica seed oil is a natural flavoring agent derived from the seeds of Angelica archangelica L., a plant native to Northern Europe. It is used in food and beverage products to impart herbal and slightly bitter aromatic characteristics.
Angelica Stem, Oil (angelica Archangelica L.)
FlavoringAngelica stem oil is an essential oil derived from the stems of Angelica archangelica L., a plant native to northern Europe. It is used as a flavoring agent in food and beverages to impart aromatic, spicy-herbaceous characteristics.
Angola Weed (roccella Fuciformis Ach.)
FlavoringAngola Weed (Roccella fuciformis) is a lichen species used as a natural flavoring agent in food products. It has not received FDA GRAS (Generally Recognized as Safe) status and has no reported adverse events or recalls in FDA databases.
Angostura (galipea Offincinalis Hancock)
FlavoringAngostura (Galipea officinalis Hancock) is a natural flavoring agent derived from the bark of a South American tree. It is primarily used to add bitter, aromatic flavoring to beverages, bitters, and food products, and has a long history of use in traditional medicines and culinary applications.
Angostura, Extract (galipea Officinalis Hancock)
FlavoringAngostura Extract is a flavoring agent derived from the bark of Galipea officinalis, a South American tree. It is used in food and beverages to provide bitter, aromatic flavor characteristics, most commonly in cocktails and bitters formulations.
Anisaldehyde Propyleneglycol Acetal
FlavoringAnisaldehyde propyleneglycol acetal (CAS 6414-32-0) is a synthetic flavoring agent used to impart anise-like aromatic properties to food products. It functions as a flavoring adjuvant in various processed foods and beverages where licorice or anise notes are desired.
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