Food Additive Database
2,898 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 2569–2592 of 2,898 additives
Myrrh, Oil (commiphora Spp.)
FlavoringMyrrh oil is a flavoring agent derived from the resin of Commiphora species trees, traditionally used in small quantities to impart bitter, warm, and slightly sweet flavor notes to food and beverages. It is not approved as a food additive by the FDA but may be used in some food products under other regulatory frameworks.
Myrtenol
FlavoringMyrtenol is a naturally occurring organic compound classified as a flavoring agent used to impart aromatic and taste characteristics to food products. It is derived from or structurally similar to compounds found in plants like myrtle and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
Myrtenyl Acetate
FlavoringMyrtenyl acetate (CAS 1079-01-2) is a naturally-derived organic compound used as a flavoring agent in food products. It contributes fruity and herbal notes to beverages, confections, and other food applications.
Myrtle Leaves (myrtus Communis L.)
FlavoringMyrtle leaves (Myrtus communis L.) are a plant-derived flavoring agent derived from the Mediterranean myrtle plant. Used primarily to impart herbal and aromatic flavors to food and beverages, myrtle leaves contain volatile compounds that contribute distinctive taste profiles to culinary applications.
Myrtle, Oil (myrtus Communis L.)
FlavoringMyrtle oil is an essential oil extracted from the leaves and berries of Myrtus communis L., a Mediterranean plant. It is used as a flavoring agent in food and beverages to impart aromatic, slightly bitter, and herbal notes.
N,n-dimethylphenethylamine
FlavoringN,n-dimethylphenethylamine (CAS 2449-49-2) is a synthetic flavoring compound classified as a flavoring agent or adjuvant. It is used in food manufacturing to provide specific flavor characteristics, though its use in food products is not widely established in major food markets.
N-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide
FlavoringN-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide (CAS 51115-77-6) is a synthetic flavoring agent used to impart specific taste and aroma characteristics to food products. This compound functions as a flavoring adjuvant in the food industry, though it has not received FDA GRAS (Generally Recognized as Safe) status.
N-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide
FlavoringN-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide is a synthetic flavoring compound derived from menthane chemistry with pyridine substitution. It is used as a flavoring agent or adjuvant in food products to provide or enhance taste and aroma characteristics.
N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide
FlavoringN-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide is a synthetic flavoring agent with a complex chemical structure designed to enhance or modify food taste profiles. This compound is used in limited food applications where specific aromatic or flavor characteristics are desired.
N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide
FlavoringN-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide is a synthetic flavoring agent with a complex chemical structure containing fluorine atoms. It is used in food products to provide or enhance flavor profiles.
N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide
FlavoringN-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide, commonly known as capsaicin or a capsaicin-related compound, is a naturally occurring alkaloid used as a flavoring agent in food products. It provides pungent heat and spice characteristics primarily in savory applications.
N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide
FlavoringN-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide (CAS 745047-51-2) is a synthetic flavoring compound used to create specific taste and aroma profiles in food products. This benzodioxole derivative functions as a flavoring agent or adjuvant in the food industry.
N-3,7-dimethyl-2,6-octadienylcyclopropylcarboxamide
FlavoringN-3,7-dimethyl-2,6-octadienylcyclopropylcarboxamide (CAS 744251-93-2) is a synthetic flavoring compound used to impart specific taste and aroma characteristics to food products. This additive belongs to the class of flavor enhancers and is employed in minimal quantities to achieve desired sensory profiles in various food formulations.
N-[(ethoxycarbonyl)methyl)-p-menthane-3-carboxamide
FlavoringN-[(ethoxycarbonyl)methyl]-p-menthane-3-carboxamide is a synthetic flavoring compound derived from menthane chemistry. It is used in food manufacturing to provide or enhance minty and cooling sensory properties in beverages, confections, and other flavored products.
N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic Acid Amide
FlavoringN-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide (CAS 69444-90-2) is a synthetic flavoring compound used to enhance taste profiles in food products. This aromatic chemical belongs to the class of designer flavor molecules created to provide specific sensory characteristics in processed foods.
N-acetyl-l-methionine
NutrientN-acetyl-L-methionine is an acetylated form of the amino acid methionine used as a nutrient supplement in food and dietary products. It serves as a source of methionine, an essential amino acid important for protein synthesis and various metabolic functions.
N-alkyl(c8-c18 From Coconut Oil) Amine Acetate
OtherN-alkyl(c8-c18 from coconut oil) amine acetate is a synthetic compound derived from coconut oil fatty acids. Its specific function in food applications remains undocumented in available scientific literature and regulatory databases.
N-benzoylanthranilic Acid
FlavoringN-benzoylanthranilic acid (CAS 579-93-1) is an organic compound used as a flavoring agent or flavoring adjuvant in food products. It is not approved as a Generally Recognized As Safe (GRAS) substance by the FDA and has limited regulatory authorization in most jurisdictions.
N-butane
OtherN-butane is a four-carbon alkane hydrocarbon used as a propellant in food products. It is commonly employed in aerosol food applications to dispense contents under pressure.
N-butyl 2-methylbutyrate
FlavoringN-butyl 2-methylbutyrate (CAS 15706-73-7) is an ester compound used as a flavoring agent in food products. It is not currently approved by the FDA as a Generally Recognized as Safe (GRAS) ingredient, though it has no recorded adverse events or recalls.
N-cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide
FlavoringN-cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide (CAS 73435-61-7) is a synthetic flavoring agent used to impart or modify taste and aroma in food products. This complex organic compound functions as a flavoring adjuvant in the food industry, though it has not received FDA GRAS (Generally Recognized as Safe) status.
N-cyclopropyl-trans-2-cis-6-nonadienamide
FlavoringN-cyclopropyl-trans-2-cis-6-nonadienamide is a synthetic flavoring compound used to impart specific aromatic characteristics to food products. This cyclopropyl amide derivative functions as a flavoring agent or adjuvant in the food industry.
N-dodecylmercaptan
FlavoringN-dodecylmercaptan (CAS 112-55-0) is a synthetic flavoring agent used in food manufacturing to provide specific taste and aroma characteristics. It belongs to the mercaptan family of sulfur-containing organic compounds employed as flavoring adjuvants in processed foods.
N-ethyl Trans-2-cis-6-nonadienamide
FlavoringN-ethyl Trans-2-cis-6-nonadienamide is a synthetic flavoring compound used to impart specific taste and aroma characteristics to food products. This organic compound functions as a flavoring agent or adjuvant in the food industry, though it is not currently recognized as Generally Recognized as Safe (GRAS) by the FDA.
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