Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 2521–2544 of 3,972 additives
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-tryptophan
NutrientL-tryptophan is an essential amino acid used as a nutrient supplement in food and beverages. It serves as a precursor to serotonin and niacin, supporting various physiological functions in the human body.
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-tyrosine Ethyl Ester Hydrochloride
OtherL-tyrosine Ethyl Ester Hydrochloride is a modified amino acid derivative with an unknown function in food applications. This compound has not been established as Generally Recognized as Safe (GRAS) by the FDA and appears rarely in food manufacturing.
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.
Lactalbumin
NutrientLactalbumin is a milk protein derived from whey that functions as a nutrient supplement and formulation aid in food products. It is Generally Recognized as Safe (GRAS) by the FDA and contains no reported adverse events or recalls.
Lactalbumin Phosphate
OtherLactalbumin Phosphate is a phosphorylated derivative of lactalbumin, a milk protein. Its specific function in food applications remains poorly documented in available scientific literature, and it is not currently recognized as Generally Recognized As Safe (GRAS) by the FDA.
Lactase From Saccharomyces (kluyveromyces) Lactis
OtherLactase from Saccharomyces (Kluyveromyces) lactis is an enzyme derived from yeast that breaks down lactose into glucose and galactose. It is used in food processing to reduce lactose content in dairy products, making them suitable for lactose-intolerant consumers.
Lactase From Saccharomyces Fragilis
OtherLactase from Saccharomyces fragilis is an enzyme derived from yeast that breaks down lactose into simpler sugars. It is used in food processing to reduce lactose content in dairy products, making them more digestible for lactose-intolerant consumers.
Lactase Preparation, Candida Pseudotropicalis
OtherLactase Preparation from Candida Pseudotropicalis is an enzyme derived from the yeast species Candida pseudotropicalis that catalyzes the breakdown of lactose into glucose and galactose. It is used in food processing to reduce lactose content in dairy products, making them more digestible for lactose-intolerant consumers.
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