Food Additive Database
275 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Fd&c Red No. 3, Aluminum Lake--delisted
OtherFD&C Red No. 3, Aluminum Lake is a synthetic colorant that was delisted from FDA approval in 2024. It was previously used in food and cosmetics to provide red coloring, though its exact mechanism of action in modern formulations remains unclear.
Fd&c Red No. 3, Calcium Lake--delisted
OtherFD&C Red No. 3 Calcium Lake is a delisted synthetic colorant that was previously approved by the FDA for use in food and pharmaceuticals. It was removed from the approved color additives list due to regulatory changes rather than safety concerns, with no recorded adverse events or recalls.
Fd&c Red No. 4--delisted
OtherFD&C Red No. 4 is a synthetic azo dye that was previously used as a food colorant in the United States. The additive was delisted by the FDA in 1976 due to safety concerns, and is no longer permitted in food products.
Fd&c Violet No. 1--delisted
OtherFD&C Violet No. 1 is a synthetic colorant that was delisted from FDA approval and is no longer permitted in food products. It was historically used as a food dye before being removed from the approved color additives list.
Ferrocyanide Salts
OtherFerrocyanide salts are iron-cyanide compounds used primarily as anti-caking agents in table salt and food seasonings. These additives are approved in the European Union and several other countries, though they are not authorized by the FDA in the United States.
Ficin
OtherFicin is a proteolytic enzyme derived from fig latex that functions as a processing aid in food manufacturing. It breaks down proteins and is used primarily in meat tenderization and other food processing applications.
Formaldehyde
OtherFormaldehyde (CAS 50-00-0) is a colorless gas used as a fumigant in food processing to control microbial contamination. It is not approved as a direct food additive by the FDA but may be used in specific agricultural and food storage applications under strict regulatory guidelines.
Fullers Earth
OtherFullers Earth is a naturally occurring clay mineral composed primarily of silicates that functions as a processing aid in food production. It is used for filtering, clarifying, and decolorizing food products, particularly oils and beverages, without becoming a component of the final food.
Fungal Hemicellulase
OtherFungal Hemicellulase is an enzyme derived from fungal sources that breaks down hemicellulose, a component of plant cell walls. It is used in food processing to improve texture, extract nutrients, and enhance processing efficiency in various food and beverage applications.
Fungal Pectinase
OtherFungal pectinase is an enzyme derived from fungal sources that breaks down pectin, a naturally occurring polysaccharide in plant cell walls. It is used in food processing to improve juice clarity, extract yields, and texture modification in various beverages and food products.
Furcelleran
OtherFurcelleran is a natural polysaccharide extracted from red algae (Furcellaria lumbricalis) that functions as a processing aid and gelling agent in food production. It is structurally similar to carrageenan and is used to improve texture and stability in various food products.
Gibberellic Acid & Potassium Gibberellate
OtherGibberellic acid and potassium gibberellate are plant hormones derived from the fungus Gibberella fujikuroi, used in brewing and malting processes to enhance grain fermentation and enzyme development. These compounds are not currently approved as food additives by the FDA but are permitted in some international jurisdictions for specific food processing applications.
Glucose Isomerase From Bacillus Coagulans
OtherGlucose Isomerase From Bacillus Coagulans is an enzyme derived from the bacterium Bacillus coagulans that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetening ingredients.
Glucose Isomerase From Immobilized Arthrobacter Globiformis
OtherGlucose Isomerase from Immobilized Arthrobacter Globiformis is an enzyme preparation derived from the bacterium Arthrobacter globiformis that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup and other sweetener applications in the food industry.
Glucose Isomerase From Streptomyces Olivaceus
OtherGlucose Isomerase from Streptomyces olivaceus is an enzyme derived from the bacterium Streptomyces olivaceus that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup (HFCS) and other sweetener manufacturing processes in the food industry.
Glucose Isomerase From Streptomyces Olivochromogenes
OtherGlucose isomerase from Streptomyces olivochromogenes is an enzyme derived from bacteria that catalyzes the conversion of glucose to fructose. It is used in the food industry to produce high-fructose corn syrup and other sweetener products.
Glucose Isomerase From Streptomyces Rubiginosus
OtherGlucose Isomerase from Streptomyces Rubiginosus is an enzyme derived from a soil bacterium that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetener products.
Glucose Oxidase Catalase Preparation
OtherGlucose Oxidase Catalase Preparation is an enzyme complex derived from microorganisms that catalyzes the oxidation of glucose and the breakdown of hydrogen peroxide. It is used in food processing to remove oxygen and glucose, improving product stability and shelf life.
Glucose Oxidase From Aspergillus Niger
OtherGlucose Oxidase From Aspergillus Niger is an enzyme derived from the fungus Aspergillus niger that catalyzes the oxidation of glucose. It is primarily used in food processing to remove residual oxygen and glucose, extending shelf life and preventing browning in various food products.
Glucose Oxidase From Penicillium Notatum
OtherGlucose Oxidase from Penicillium Notatum is an enzyme derived from fungal fermentation that catalyzes the oxidation of glucose. It is used in food processing to remove oxygen, improve dough properties, and enhance food stability.
Glucosidase From Aspergillus Flavus
OtherGlucosidase from Aspergillus flavus is an enzyme used in food processing to break down glucosides into simpler sugars and other compounds. It functions as a processing aid in various food manufacturing applications where enzymatic hydrolysis is desired.
Glucosidase From Aspergillus Niger
OtherGlucosidase from Aspergillus niger is an enzyme derived from a fungal source that breaks down glucosides into simpler sugars. It is used in food processing to improve texture, flavor release, and digestibility in various beverage and food applications.
Glucosidase From Aspergillus Oryzae
OtherGlucosidase from Aspergillus oryzae is an enzyme derived from a naturally occurring fungus that breaks down complex carbohydrates and glucosides in food processing. It is primarily used in the production of sweeteners, alcoholic beverages, and other fermented food products to improve flavor development and fermentation efficiency.
Glutaraldehyde
OtherGlutaraldehyde (CAS 111-30-8) is a five-carbon dialdehyde compound primarily used as an oxidizing or reducing agent in food processing. It is not approved as a food additive by the FDA and has no GRAS (Generally Recognized as Safe) status for food applications.
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