Food Additive Database
275 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Massaranduba Chocolate (manilkara Solimoesensis Gilly)
OtherMassaranduba chocolate is a natural masticatory substance derived from the Manilkara solimoesensis tree native to South America. It is used in chewing gum and similar products as a gum base ingredient that provides texture and chewability.
Mate, Leaves
OtherMate, Leaves refers to dried leaves from the Ilex paraguariensis plant, traditionally used to prepare a caffeine-containing beverage in South America. In food applications, mate leaf extract or powder may be used as a flavoring agent or functional ingredient, though its specific regulatory status as a food additive remains limited.
Menadiol Sodium Diphosphate
OtherMenadiol sodium diphosphate is a synthetic form of vitamin K (phylloquinone precursor) used as a nutritional supplement in food products. It functions as a fat-soluble vitamin source intended to support blood coagulation and bone metabolism in fortified foods.
Menhaden Oil
OtherMenhaden oil is a fish oil derived from Atlantic menhaden, an oily fish species. It is occasionally used in food products, though its specific applications in food are limited and not clearly defined.
Menhaden Oil, Hydrogenated
OtherMenhaden oil, hydrogenated is a marine oil derived from menhaden fish that has been chemically hydrogenated to increase its stability. Its specific function in food products remains undocumented in available regulatory literature.
Menthyl Pyrrolidonecarboxylate
OtherMenthyl Pyrrolidonecarboxylate (CAS 52528-10-6) is a synthetic organic compound with an unclear functional role in food applications. Currently, this additive lacks FDA GRAS status and has minimal documented use in food products.
Methyl Acrylate--dvb-(deg-divinyl Ether), Aminolyzed And Quarternized, Terpolymer
OtherMethyl Acrylate--dvb-(deg-divinyl Ether), Aminolyzed And Quarternized, Terpolymer is a synthetic polymer with a complex chemical structure. Its specific function in food applications remains undocumented, and it is not approved as a food additive by the FDA.
Methyl Acrylate-divinylbenzene, Completely Hydrolyzed, Copolymer
OtherMethyl Acrylate-divinylbenzene, Completely Hydrolyzed, Copolymer is a synthetic polymer used as a processing aid in food manufacturing. It functions to facilitate production processes and is not intended to remain in finished food products.
Methyl Acrylate-dvb(2%), Copolymer, Aminolyzed With Dmapa
OtherMethyl Acrylate-dvb(2%), Copolymer, Aminolyzed With Dmapa is a synthetic polymer used as a processing aid in food manufacturing. It functions to improve texture, stability, or other processing characteristics during production but is not intended to remain in the final food product.
Methyl Acrylate-dvb(3.5%), Copolymer, Aminolyzed With Dmapa
OtherMethyl Acrylate-dvb(3.5%), Copolymer, Aminolyzed With Dmapa is a synthetic polymer used as a processing aid in food manufacturing. It functions to facilitate production processes and is not intended to remain in the final food product.
Methyl Acrylate-dvb-(deg-divinyl Ether), Aminolyzed, Terpolymer
OtherMethyl Acrylate-dvb-(deg-divinyl Ether), Aminolyzed, Terpolymer is a synthetic polymer used as a processing aid in food manufacturing. It functions to assist in food processing operations rather than remaining in the final food product.
Methyl Acrylate-dvb-acrylonitrile, Completely Hydrolyzed, Terpolymer
OtherMethyl Acrylate-dvb-acrylonitrile, Completely Hydrolyzed, Terpolymer is a synthetic polymer used as a processing aid in food manufacturing. It functions to facilitate production processes rather than remain in the final food product.
Methyl Esters Of Fatty Acids (edible)
OtherMethyl Esters of Fatty Acids are derived compounds created from natural fatty acids through chemical esterification. They function as antimicrobial agents in food products to help prevent microbial spoilage and extend shelf life.
Methyl Glucoside-coconut Oil Ester
OtherMethyl Glucoside-coconut Oil Ester is a synthetic compound derived from glucose and coconut oil that functions as a processing aid and surface-active agent in food manufacturing. It helps improve texture, stability, and processing efficiency in various food applications.
Milk Clotting Enzyme From Bacillus Cereus (frankland And Frankland)
OtherMilk clotting enzyme from Bacillus cereus is a protease enzyme derived from the bacterium Bacillus cereus that facilitates milk coagulation in cheese production. It functions as a substitute for traditional animal-derived rennet in the cheese-making process.
Milk Clotting Enzyme From Endothia Parasitica
OtherMilk clotting enzyme from Endothia parasitica is a protease derived from the fungus Endothia parasitica, used as a coagulant in cheese production to replace traditional animal-derived rennet. It functions by breaking down milk proteins to facilitate curd formation during cheesemaking.
Milk Clotting Enzyme From Mucor Miehei Cooney Et Emerson
OtherMilk Clotting Enzyme From Mucor Miehei Cooney Et Emerson is a fungal protease derived from the Mucor miehei fungus used primarily in cheese production. It functions as a milk-clotting agent, replacing traditional animal rennet in the cheesemaking process.
Milk Clotting Enzyme From Mucor Pusillus L.
OtherMilk Clotting Enzyme From Mucor Pusillus L. is a fungal-derived protease enzyme used as a coagulant in cheese production. It functions similarly to animal rennet, breaking down milk proteins to form curds during the cheesemaking process.
Milk Clotting Enzyme, Aspergillus Oryzae Recombinant
OtherMilk Clotting Enzyme from Aspergillus Oryzae Recombinant is a genetically engineered enzyme derived from the fungus Aspergillus oryzae. It is used in cheese production as a milk coagulant to replace traditional rennet, facilitating the separation of curds and whey during the cheesemaking process.
Molecular Sieve Resins
OtherMolecular Sieve Resins are synthetic polymeric materials used as processing aids in food manufacturing to remove moisture and other impurities. They function as desiccants and purification agents but do not remain in the final food product.
Monochloroacetic Acid--prohibited With Exceptions
OtherMonochloroacetic acid (MCA) is a halogenated organic compound used as an antimicrobial agent in food processing. It is prohibited in most food applications by the FDA, with only limited exceptions for specific uses under strict conditions.
Monoethanolamine
OtherMonoethanolamine (MEA) is an organic compound primarily used as a washing and surface removal agent in food processing facilities. It functions to clean equipment and remove residues but is not intended as a food ingredient itself.
Montan Wax Fatty Acids, Oxidatively Refined, Polyhydric Alcohol Diesters
OtherMontan Wax Fatty Acids, Oxidatively Refined, Polyhydric Alcohol Diesters is a surface-finishing agent derived from Montan wax (a fossil wax). It is used in food processing to provide protective coatings and improve the appearance of food products.
Morpholine
OtherMorpholine is an organic compound used as a boiler water additive in food processing equipment rather than as a direct food ingredient. It functions to prevent corrosion and scale buildup in steam generation systems used in food manufacturing.
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