Food Additive Database

Bouillon, Vegetable, Smoke

Vegetable Bouillon, Smoke is a flavoring ingredient derived from vegetable sources with smoke flavoring components. Its specific function in food products remains largely undocumented in available scientific literature, though it is presumed to be used as a flavor enhancer or seasoning base in various food applications.

CAS 977090-81-5View

Butadiene-styrene Rubber

Butadiene-styrene rubber is a synthetic polymer derived from petroleum that is used as a masticatory substance (chewing gum base component). It provides elasticity and texture to chewing gum products and is not intended to be swallowed.

CAS 9003-55-8View

Butyl Oleate Sulfate

Butyl Oleate Sulfate (CAS 38621-44-2) is a surfactant compound with unclear food applications. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance and has not been formally evaluated for use in food products.

CAS 38621-44-2View

Avoid

Calamus Extract

Calamus extract is a flavoring substance derived from the rhizome of Acorus calamus (sweet flag plant). It has been prohibited in food use by the FDA due to safety concerns, despite limited adverse event reports in the agency's database.

CAS 84775-39-3View

Calcium Benzoate

Calcium benzoate is the calcium salt of benzoic acid and functions as an antimicrobial preservative in food and beverages. It works by inhibiting the growth of bacteria, yeasts, and molds, thereby extending product shelf life and maintaining food safety.

CAS 2090-05-3View

Calcium Diglutamate

Calcium diglutamate is a calcium salt of glutamic acid that functions as a food additive, though its specific applications in food products remain largely undocumented. With no reported adverse events or FDA recalls, and minimal regulatory approval data, this additive represents an understudied category in the food safety landscape.

CAS 5996-22-5View

Calcium Lignosulfonate

Calcium lignosulfonate is a surface-active agent derived from lignin, a natural polymer found in wood. It is used in food processing as an emulsifier and dispersing agent to improve texture and stability in various food products.

CAS 8061-52-7View

Calcium Phytate

Calcium phytate is a salt compound formed from phytic acid and calcium. Its specific function in food applications remains unclear, and it is not currently recognized as safe (GRAS) by the FDA for use as a food additive.

CAS 7776-28-5View

Candida Guilliermondii

Candida guilliermondii is a yeast species used as a processing aid in food production. It functions to assist in manufacturing processes rather than remaining in the final food product.

CAS 977075-47-0View

Candida Lipolytica

Candida lipolytica is a yeast microorganism with the CAS number 67892-25-5. Its specific function in food applications remains undetermined, and it has not received FDA GRAS (Generally Recognized as Safe) status.

CAS 67892-25-5View

Carbohydrase And Cellulase From Aspergillus Niger

Carbohydrase and cellulase from Aspergillus niger is an enzyme preparation derived from the fungus Aspergillus niger, used as a processing aid to break down carbohydrates and cellulose in food production. It facilitates texture modification and ingredient processing in various food manufacturing applications.

CAS 977050-27-3View

Carbohydrase And Protease, Mixture, From Bacillus Subtilis

Carbohydrase and Protease Mixture from Bacillus Subtilis is an enzyme complex derived from the bacterium Bacillus subtilis that breaks down carbohydrates and proteins in food. It is used in food processing to improve texture, digestibility, and processing efficiency in various food applications.

CAS 977082-97-5View

Carbohydrase From Aspergillus Oryzae

Carbohydrase from Aspergillus oryzae is an enzyme preparation derived from the fungus Aspergillus oryzae that breaks down carbohydrates in food processing. Its specific function in food applications remains poorly documented in available scientific literature.

CAS 977017-32-5View

Carbohydrase From Bacillus Amyloliquefaciens

Carbohydrase from Bacillus amyloliquefaciens is an enzyme derived from a naturally occurring bacterium that breaks down carbohydrates in food processing. It is used primarily in the production of starch-based products, beverages, and baked goods to improve texture, digestibility, and processing efficiency.

CAS 977184-71-6View

Carbohydrase From Bacillus Licheniformis

Carbohydrase from Bacillus licheniformis is an enzyme derived from the bacterium Bacillus licheniformis that breaks down carbohydrates in food processing. It is used in industrial food applications to improve texture, digestibility, and processing efficiency in various food products.

CAS 977043-27-8View

Carbohydrase From Bacillus Subtilis

Carbohydrase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that catalyzes the breakdown of carbohydrates in food processing. It is used in food manufacturing to improve texture, digestibility, and processing efficiency in various food applications.

CAS 977031-70-1View

Carbohydrase From Rhizopus Oryzae

Carbohydrase from Rhizopus oryzae is an enzyme derived from a fungal source that breaks down carbohydrates during food processing. It functions as a processing aid to improve texture, fermentation efficiency, or other processing outcomes in food manufacturing.

CAS 977050-28-4View

Carbohydrase From Saccharomyces Spp.

Carbohydrase from Saccharomyces spp. is an enzyme derived from yeast species that breaks down complex carbohydrates into simpler sugars. It is used in food processing to improve fermentation efficiency, enhance sweetness, and modify texture in various food and beverage products.

CAS 977031-72-3View

Carbohydrase/proteinase Preparation, Bacillus Licheniformis

Carbohydrase/proteinase Preparation from Bacillus Licheniformis is an enzyme complex derived from the bacterium Bacillus licheniformis. It is used in food processing to break down carbohydrates and proteins, improving texture, digestibility, and processing efficiency in various food applications.

CAS 977083-17-2View

Caution

Carrageenan Salts With Polysorbate 80

Carrageenan Salts With Polysorbate 80 is a combination additive that pairs carrageenan, a natural gelling agent derived from red seaweed, with polysorbate 80, an emulsifier. This formulation functions as a drying agent in food products, helping to control moisture content and improve texture stability.

CAS 977043-70-1View

Catalase From Aspergillus Niger

Catalase from Aspergillus niger is an enzyme derived from a naturally occurring fungus that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food manufacturing and preservation processes.

CAS 977031-84-7View

Catalase From Bovine Liver

Catalase from bovine liver is an enzyme derived from cow liver that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food processing and extending shelf life.

CAS 81457-95-6View

Catalase From Penicillium Notatum

Catalase from Penicillium notatum is an enzyme derived from a fungal strain that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove residual hydrogen peroxide used in food processing.

CAS 977090-05-3View

Cellulase From Trichoderma Longibrachiatum