Food Additive Database
2,898 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 2761–2784 of 2,898 additives
Peach Leaves, Extract (prunus Persica (l.) Batsch)
FlavoringPeach Leaves Extract is a natural flavoring agent derived from the leaves of Prunus persica (peach tree). It is used in the food industry to impart peach and almond-like flavoring notes to beverages, confections, and other food products.
Peanut Stearine (arachis Hypogaea L.)
FlavoringPeanut stearine is a flavoring agent derived from peanut oil (Arachis hypogaea L.) through separation or processing methods. It is used in food products to impart peanut flavor characteristics and is classified as a flavoring adjuvant in food formulation.
Pecan Shell Flour
FlavoringPecan shell flour is a plant-derived flavoring ingredient produced from ground pecan shells. It is used in food manufacturing as a flavoring agent or adjuvant to impart pecan taste and aroma to various food products.
Pectin, Modified
EmulsifierModified pectin is a chemically altered form of pectin, a naturally occurring polysaccharide derived from plant cell walls. It functions as an emulsifier, stabilizer, and thickening agent in various food products, helping to improve texture and prevent ingredient separation.
Pectinase From Aspergillus Niger
FlavoringPectinase from Aspergillus niger is an enzyme derived from a fungal source that breaks down pectin in plant cell walls. It functions as a processing aid, flavor enhancer, and stabilizer in food production, helping to clarify juices, improve texture, and enhance flavor release.
Pectinase From Bacillus Subtilis
FlavoringPectinase from Bacillus subtilis is an enzyme derived from a common bacterium that breaks down pectin in plant cell walls. It is used in food processing as a flavor enhancer, clarifying agent, and processing aid, particularly in juice, wine, and beverage production.
Peg Fatty Acid Esters And Mono-, Di-, And Triglycerides Mixture
SolventPeg Fatty Acid Esters and Mono-, Di-, and Triglycerides Mixture is a synthetic compound combining polyethylene glycol (PEG) derivatives with various fatty acid glycerides. It functions as a solvent and vehicle in food formulations to help dissolve, disperse, or carry other ingredients.
Pendare (couma Macrocarpa Barb. Rodr. & Couma Utilis (mart.) Muell. Arg.)
OtherPendare is a natural masticatory substance derived from the couma tree species (Couma macrocarpa and Couma utilis), plants native to South America. It is used in food products as a chewing gum base or masticatory ingredient, functioning similarly to traditional natural gums.
Penicillinase From Bacillus Subtilis
OtherPenicillinase from Bacillus subtilis is an enzyme that breaks down penicillin antibiotics. It is used in food processing to remove residual penicillin from dairy products and other foods that may contain antibiotic residues from animal treatment.
Penicillium Roqueforti
OtherPenicillium roqueforti is a mold species traditionally used in cheese production, particularly for creating blue cheese varieties. While not approved as a direct food additive by the FDA, it is naturally present in certain cheese fermentation processes.
Pennyroyal, Oil, American (hedeoma Pulegiodes (l.))
FlavoringPennyroyal oil, American (Hedeoma pulegioides) is a volatile essential oil derived from American pennyroyal plant, used as a flavoring agent in food products. Due to toxicity concerns associated with pulegone, a primary constituent, it is not approved by the FDA as Generally Recognized as Safe (GRAS) and has limited use in commercial food applications.
Pennyroyal, Oil, European (mentha Pulegium L.)
FlavoringPennyroyal oil, European (Mentha pulegium L.) is a volatile essential oil used as a flavoring agent in food products. Despite its traditional use in beverages and confections, it is not recognized as Generally Recognized As Safe (GRAS) by the FDA and has limited approved applications in food.
Pent-2-enyl Hexanoate
FlavoringPent-2-enyl hexanoate (CAS 74298-89-8) is a synthetic flavoring compound used in the food and beverage industry to provide fruity, apple-like sensory characteristics. It functions as a flavoring agent or adjuvant in processed foods and beverages.
Pentadecanoic Acid
FlavoringPentadecanoic acid (also known as pentadecylic acid) is a naturally occurring saturated fatty acid with 15 carbon atoms. It is used as a flavoring agent and adjuvant in food products to enhance or modify taste profiles.
Pentyl 2-furyl Ketone
FlavoringPentyl 2-furyl Ketone (CAS 14360-50-0) is an organic flavoring compound used to impart fruity and complex taste notes in food products. This synthetic ketone is not currently approved as a Generally Recognized as Safe (GRAS) substance by the FDA, limiting its use in the United States food industry.
Pentylamine
FlavoringPentylamine (CAS 110-58-7) is an organic compound classified as a flavoring agent or adjuvant in food applications. It is not currently approved as a food additive by the FDA and has not been designated as Generally Recognized as Safe (GRAS).
Pepper, Black (piper Nigrum L.)
ColorantBlack pepper (Piper nigrum L.) is a natural spice derived from peppercorn berries, recognized by the FDA as Generally Recognized as Safe (GRAS). It functions as a colorant, flavoring agent, processing aid, and surface-finishing agent in food products.
Pepper, Black, Oil (piper Nigrum L.)
FlavoringBlack pepper oil is a volatile essential oil extracted from black peppercorns (Piper nigrum L.), commonly used as a natural flavoring agent in food products. It provides the characteristic pungent, spicy taste and aroma associated with black pepper in processed foods, beverages, and seasonings.
Pepper, Black, Oleoresin (piper Nigrum L.)
FlavoringBlack pepper oleoresin is a concentrated extract from black pepper berries (Piper nigrum L.) that contains the natural flavoring compounds responsible for pepper's characteristic pungent taste and aroma. It is used as a flavoring agent in various food products to provide pepper flavor without the visible black specks of ground pepper.
Pepper, Cayenne
FlavoringCayenne pepper is a natural spice derived from dried chili peppers (Capsicum annuum) used as a flavoring agent in food products. It adds pungent heat and distinctive flavor to cuisines worldwide and is commonly found in seasonings, sauces, and processed foods.
Pepper, Red
FlavoringRed pepper is a natural flavoring agent derived from red pepper plants (Capsicum species), used to impart pungent, spicy flavor to food products. It functions as a flavoring adjuvant in various culinary and processed food applications.
Pepper, White (piper Nigrum L.)
FlavoringWhite pepper is a natural spice derived from the berry of the Piper nigrum plant, with the outer hull removed. It serves as a flavoring agent in food products, providing a pungent, slightly milder taste compared to black pepper.
Pepper, White, Oil (piper Nigrum L.)
FlavoringWhite pepper oil is an essential oil extracted from the fruit of Piper nigrum L., the black pepper plant. It functions as a flavoring agent in food products, delivering the characteristic peppery taste and aroma associated with white pepper.
Pepper, White, Oleoresin (piper Nigrum L.)
FlavoringWhite pepper oleoresin is a concentrated flavoring extract derived from white peppercorns (Piper nigrum L.), containing the plant's essential oils and pungent compounds. It is used in food manufacturing as a natural flavoring agent to impart pepper taste and aroma to various products.
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