Food Additive Database
451 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Cellulose Triacetate
OtherCellulose triacetate is a cellulose derivative where three hydroxyl groups per glucose unit are acetylated. Its specific function in food applications remains unclear, and it is not approved as a food additive by the FDA.
Cellulose, Diethylaminoethyl
OtherCellulose, Diethylaminoethyl (DEAE-cellulose) is a chemically modified cellulose derivative created by attaching diethylaminoethyl groups to cellulose molecules. Its specific function in food applications remains undocumented in available regulatory and scientific literature.
Chamomile Flower (matricaria Chamomilla L.)
OtherChamomile flower (Matricaria chamomilla L.) is a dried botanical ingredient derived from the chamomile plant. While traditionally used in teas and herbal preparations, its specific function as a food additive remains undefined, and it is not officially recognized by the FDA as Generally Recognized as Safe (GRAS).
Chicle (manilkara Zapotilla Gilly And M. Chicle Gilly)
OtherChicle is a natural masticatory substance derived from the sapodilla tree (Manilkara zapota and M. chicle), traditionally used as the base ingredient in chewing gum. It functions as a gum base that provides elasticity and texture to chewing products.
Chicle, Venezuelan (manilkara Williamsii Standley And Related Spp.)
OtherVenezuelan chicle is a natural masticatory substance derived from the latex of the Manilkara williamsii tree and related species. It is traditionally used as the base ingredient in chewing gum and other masticatory products.
Chilte (cnidoscolus (also Known As Jatropha) Spp.)
OtherChilte is a masticatory substance derived from Cnidoscolus (Jatropha) species, plants native to Central America. It is used as a chewing gum base or similar food ingredient in traditional and modern food applications.
Chiquibul (manilkara Zapotilla Gilly)
OtherChiquibul is a natural masticatory substance derived from the latex of the Manilkara zapotilla tree, traditionally used as a gum base in chewing gum products. It functions as a natural binding and texturizing agent in food applications.
Chlorine Dioxide
OtherChlorine dioxide is a strong antimicrobial agent approved by the FDA as a GRAS (Generally Recognized as Safe) substance. It is used in food processing to eliminate harmful microorganisms on flour, grains, and other food products, and as a fumigant for food storage facilities.
Chlorine Solution, Aqueous
OtherChlorine solution, aqueous is a diluted form of chlorine gas dissolved in water, used primarily as an antimicrobial agent and fumigant in food processing. It is employed to reduce microbial contamination on food contact surfaces, equipment, and in some cases, on produce itself.
Chlorofluorocarbon 113
OtherChlorofluorocarbon 113 (CFC-113) is a synthetic refrigerant compound historically used as a freezing and cooling agent in direct contact with food products. Due to environmental concerns regarding ozone layer depletion, this substance has been phased out globally and is no longer permitted for food contact applications in most jurisdictions.
Chlorofluorocarbons
OtherChlorofluorocarbons (CFCs) are synthetic compounds that were historically used as propellants in food aerosol products. These substances have been prohibited in food applications due to their significant environmental impact on ozone depletion, rather than direct food safety concerns.
Chloroform
OtherChloroform (trichloromethane) is a volatile organic compound historically used as a processing aid in food manufacturing. It is no longer approved for use in food in most jurisdictions due to regulatory restrictions and the availability of safer alternatives.
Chloromethyl Methyl Ether
OtherChloromethyl methyl ether (CAS 107-30-2) is a chemical compound used as a processing aid in food manufacturing. It is not approved as a food additive by the FDA and is not listed as Generally Recognized as Safe (GRAS).
Chloropentafluoroethane
OtherChloropentafluoroethane (CFC-115) is a chlorofluorocarbon compound historically used as a propellant in food aerosol products. It has been phased out in most applications due to ozone depletion concerns rather than direct food safety issues.
Chlorophyll
OtherChlorophyll is the ubiquitous green pigment found in plants, essential for photosynthesis. While naturally present in numerous foods, the specific function of chlorophyll (CAS 1406-65-1) when added directly as an isolated food additive is often listed as unknown, primarily because its derivatives, such as copper chlorophyllins, are the more stable and commonly utilized forms for food applications.
Chymosin Preparation, Kluyveromyces Marxianus Var. Lactis
OtherChymosin Preparation from Kluyveromyces Marxianus Var. Lactis is a genetically modified enzyme used in cheese production to coagulate milk. It functions as a milk-clotting enzyme, replacing traditional animal-derived rennet in modern cheesemaking.
Cinnamon Leaf Oil, Rectified
OtherCinnamon Leaf Oil, Rectified is a refined essential oil derived from cinnamon leaves through distillation and purification processes. Its specific function in food applications remains undocumented, though essential oils are occasionally used as flavoring agents or aromatic compounds in food products.
Clary Sage, Absolute
OtherClary Sage, Absolute (CAS 8022-75-1) is a concentrated aromatic extract derived from the flowering tops and leaves of the Clary Sage plant (Salvia sclarea) through solvent extraction. While widely used in perfumery and cosmetics for its distinctive herbaceous and sweet aroma, its specific function and status as a food additive are currently unknown in major regulatory databases.
Clary Sage, Concrete
OtherClary Sage, Concrete (CAS: 977183-97-3) is a semi-solid extract derived from the Salvia sclarea plant, known for its aromatic properties. While its primary applications are typically in perfumery and aromatherapy, its specific function as a food additive is currently designated as unknown, and it is not recognized as Generally Recognized As Safe (GRAS) by the FDA for food use.
Clay, Attapulgite
OtherClay, Attapulgite, also known as palygorskite (CAS: 12174-11-7), is a naturally occurring magnesium aluminum silicate clay mineral. In the food industry, it primarily functions as a processing aid, utilized for its adsorbent and filtration properties to clarify and purify various food products. As a processing aid, it is typically removed from the final food product.
Cobalt Sulfate
OtherCobalt sulfate is an inorganic compound used as a malting or fermenting aid and surface-active agent in food production. It is prohibited for use in most food applications in the United States with limited exceptions, and is not recognized as Generally Recognized as Safe (GRAS) by the FDA.
Cobaltous Chloride
OtherCobaltous chloride is an inorganic compound containing cobalt that has been prohibited for use in food by the FDA. While cobalt is an essential trace element in vitamin B12, this specific salt form is not approved for direct food additive use due to safety concerns.
Cocoa Butter Substitute From Coconut Oil, Palm Kernel Oil Or Both Oils
OtherCocoa Butter Substitute (CBS) from coconut oil, palm kernel oil, or both is a lipid-based ingredient designed to replicate the functional and sensory properties of natural cocoa butter in chocolate and confectionery products. It enables manufacturers to create chocolate-like coatings and fillings with improved stability and reduced production costs.
Cocoa Butter Substitute Primarily From High-oleic Safflower Or Sunflower Oil
OtherCocoa Butter Substitute Primarily From High-oleic Safflower Or Sunflower Oil is a plant-based fat engineered to mimic cocoa butter's properties in confectionery products. It functions as a surface-finishing agent to provide glossy appearance and prevent bloom in chocolate and chocolate-like coatings.
Page 4 of 19