Food Additive Database
2,954 FDA-listed substances — safety ratings, regulatory status, adverse event data.
L-leucine
FlavoringL-leucine is a branched-chain amino acid naturally found in protein-containing foods. It functions as a flavor enhancer and nutrient supplement in food products, contributing to taste profiles while providing nutritional value.
L-limonene
FlavoringL-limonene is a naturally occurring organic compound found in citrus fruits that serves as a flavoring agent in food products. It provides characteristic lemon and orange flavors and aromas to beverages, confections, and other food items.
L-malic Acid
FlavoringL-malic acid is a naturally occurring organic acid found in fruits like apples and grapes. It is used in food manufacturing as a flavor enhancer, pH control agent, and antimicrobial preservative, and has been affirmed as Generally Recognized As Safe (GRAS) by the FDA.
L-menthone 1,2-glycerol Ketal
FlavoringL-menthone 1,2-glycerol ketal is a synthetic flavoring compound derived from menthone and glycerol. It is used in food and beverage products to provide cooling and mint-like sensory characteristics.
L-menthyl (r,s)-3-hydroxybutyrate
FlavoringL-menthyl (r,s)-3-hydroxybutyrate is a synthetic flavoring compound derived from menthol chemistry. It is used in food and beverage applications to provide cooling and minty flavor characteristics.
L-menthyl 1,2-propylene Glycol Carbonate
FlavoringL-menthyl 1,2-propylene glycol carbonate is a synthetic flavoring compound derived from menthol and propylene glycol. It is used in food and beverage products to impart cooling and minty sensory properties.
L-menthyl Acetoacetate
FlavoringL-menthyl Acetoacetate is a synthetic flavoring compound derived from menthol chemistry, used to create cooling and minty taste sensations in food products. It functions as a flavoring agent or adjuvant in small quantities to enhance sensory characteristics of beverages, confections, and other food applications.
L-menthyl Butyrate
FlavoringL-menthyl Butyrate is a synthetic flavoring compound that combines menthol with butyric acid. It is used in food and beverage products to provide cooling and minty taste characteristics.
L-menthyl Ethylene Glycol Carbonate
FlavoringL-menthyl Ethylene Glycol Carbonate is a synthetic flavoring compound derived from menthol and ethylene glycol carbonate. It is used in food and beverage products to provide cooling and minty flavor characteristics.
L-menthyl Lactate
FlavoringL-menthyl Lactate is a synthetic flavoring compound created by combining menthol with lactic acid. It is used in food and beverages to provide cooling and minty flavor characteristics.
L-methionine
FlavoringL-methionine is an essential amino acid used in food production as a flavor enhancer and nutrient supplement. It occurs naturally in protein-containing foods and is commonly added to animal feed and some food products to improve nutritional profile and enhance taste characteristics.
L-methionylglycine
FlavoringL-methionylglycine (also known as N-methionylglycine) is a dipeptide compound composed of the amino acids methionine and glycine. It functions as a flavoring agent or flavor adjuvant in food products, though it is not currently approved as a GRAS (Generally Recognized As Safe) substance by the FDA.
L-ornithine Monochlorohydrate/ornithine
FlavoringL-ornithine Monochlorohydrate is an amino acid salt used as a flavoring agent or flavor adjuvant in food products. It enhances taste profiles and is derived from ornithine, a naturally occurring amino acid involved in protein metabolism.
L-phenylalanine
FlavoringL-phenylalanine is a naturally occurring amino acid used as a flavor enhancer and nutrient supplement in food products. It serves as a precursor to other flavor compounds and is commonly found in protein-enriched foods and beverages.
L-piperitone
FlavoringL-piperitone (CAS 4573-50-6) is a naturally occurring organic compound used as a flavoring agent in food products. It belongs to the class of volatile compounds derived from peppermint and related plants, imparting characteristic minty and spicy flavor notes to foods and beverages.
L-proline
FlavoringL-proline is a naturally occurring amino acid used in food as a flavoring agent, flavor enhancer, and nutrient supplement. It contributes to taste profiles and nutritional content in various food and beverage products.
L-rhamnose
FlavoringL-rhamnose is a naturally occurring deoxy sugar used as a flavoring agent and flavor adjuvant in food products. It enhances and modifies taste profiles in various processed foods and beverages.
L-serine
FlavoringL-serine is a naturally occurring amino acid used in food as a flavor enhancer and nutrient supplement. It functions to improve taste profiles and provide nutritional value in various food and beverage formulations.
L-threonine
FlavoringL-threonine is a naturally occurring amino acid used in food as a flavor enhancer, flavoring agent, and nutrient supplement. It is produced through fermentation or chemical synthesis and is commonly added to processed foods, beverages, and nutritional products to improve taste profiles and nutritional content.
L-tyrosine
FlavoringL-tyrosine is a non-essential amino acid naturally occurring in proteins that functions as a flavoring agent and nutrient supplement in food products. It is used to enhance taste profiles and provide nutritional supplementation in various food and beverage applications.
L-valine
FlavoringL-valine is a branched-chain amino acid (BCAA) used as a flavoring agent and nutrient supplement in food and beverage products. It is one of nine essential amino acids that the human body cannot synthesize and must obtain through diet or supplementation.
Labdanum, Absolute (cistus Spp.)
FlavoringLabdanum Absolute is a natural flavoring ingredient derived from the resin of Cistus species plants, commonly used to provide warm, amber-like flavor notes in food and beverage products. It functions as a flavoring agent and adjuvant in various food applications.
Labdanum, Oil (cistus Spp.)
FlavoringLabdanum oil is a natural resinous extract from Cistus species plants, primarily used as a flavoring agent and fragrance component in food and beverage products. It contributes warm, amber-like flavor notes to various food applications and is valued for its aromatic properties in the food industry.
Labdanum, Oleoresin (cistus Spp.)
FlavoringLabdanum oleoresin is a natural flavoring agent derived from Cistus species (rockrose plants), primarily used to impart warm, amber-like aromatic notes in food and beverage applications. It functions as a flavoring adjuvant in various food products to enhance or modify taste profiles.
Page 86 of 124