Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 2953–2976 of 3,972 additives
Neryl Butyrate
FlavoringNeryl butyrate is a synthetic flavoring compound belonging to the ester family, commonly used in the food industry to impart fruity and floral notes. It functions as both a flavoring agent and flavor enhancer in various processed foods and beverages.
Neryl Formate
FlavoringNeryl formate is a synthetic flavoring compound classified as an ester that occurs naturally in small quantities in various fruits and plants. It is used in the food industry as a flavoring agent and flavor enhancer to impart fruity, floral, and herbal notes to processed foods and beverages.
Neryl Isobutyrate
FlavoringNeryl isobutyrate is a synthetic flavoring compound classified as an ester, used to impart fruity and floral notes to food and beverage products. It functions as a flavoring agent or adjuvant in the food industry to enhance taste profiles.
Neryl Isovalerate
FlavoringNeryl isovalerate is a synthetic flavoring compound belonging to the ester family of flavor chemicals. It is used primarily as a flavoring agent and flavor enhancer in food products to provide fruity and floral aromatic notes.
Neryl Propionate
FlavoringNeryl propionate (CAS 105-91-9) is a synthetic flavoring compound belonging to the ester family. It is used in food manufacturing as a flavor enhancer and flavoring agent to impart fruity, floral, and woody notes to various food and beverage products.
Niacin
NutrientNiacin, also known as vitamin B3, is an essential water-soluble vitamin naturally found in foods and used as a nutrient supplement in fortified food products. It plays a critical role in energy metabolism and cellular function, making it a common ingredient in cereals, breads, and nutritional supplements.
Niacinamide
FlavoringNiacinamide (also known as nicotinamide) is a water-soluble B vitamin that functions as both a flavor enhancer and nutrient supplement in food products. It is recognized as safe by the FDA and is commonly used to fortify foods and beverages with vitamin B3.
Nickel
OtherNickel (CAS 7440-02-0) is a naturally occurring metallic element that may be present in food as a processing aid or contaminant. It is not intentionally added to foods as a direct ingredient but can be introduced through food processing equipment and contact surfaces.
Nicotinamide-ascorbic Acid Complex
NutrientNicotinamide-ascorbic acid complex is a nutrient supplement combining niacin (vitamin B3) and vitamin C in a single molecular structure. It is used to fortify foods and beverages with essential vitamins.
Niger Gutta (ficus Platyphylla Del.)
OtherNiger Gutta is a natural masticatory substance derived from Ficus platyphylla, a fig tree species native to West Africa. It is used in food products as a chewing gum base or masticatory ingredient, functioning similarly to other plant-derived gum bases in confectionery applications.
Nisin Preparation
OtherNisin Preparation is a naturally derived antimicrobial preservative produced by the bacterium Lactococcus lactis. It is used in food products to inhibit the growth of harmful bacteria, particularly Listeria monocytogenes and Clostridium botulinum, extending shelf life and improving food safety.
Nispero
OtherNispero (CAS 12002-12-9) is a masticatory substance derived from natural plant sources used in chewing gum and similar products. It functions as a gum base component to provide texture and chewability in confectionery applications.
Nitrates, Sodium & Potassium
ColorantSodium and potassium nitrates are inorganic salts used primarily as antimicrobial agents and color fixatives in cured meat products. These additives prevent bacterial growth and develop the characteristic pink color in processed meats like bacon, ham, and deli products.
Nitrites, Sodium & Potassium
ColorantSodium and potassium nitrites are antimicrobial preservatives commonly used in cured meat products to prevent bacterial growth and maintain color. These additives function primarily as preservatives while also contributing to the characteristic pink color and flavor of processed meats.
Nitrogen
AntioxidantNitrogen is an inert gas used in food processing as an antioxidant, formulation aid, and propellant. It helps preserve food freshness by displacing oxygen that can cause spoilage and oxidation, and is recognized as Generally Recognized as Safe (GRAS) by the FDA.
Nitrogen Oxides
OtherNitrogen oxides are inert gases used as propellants in food aerosol products to dispense contents under pressure. They are approved by the FDA as generally recognized as safe (GRAS) with no reported adverse events or recalls.
Nitrosyl Chloride
OtherNitrosyl chloride (NOCl) is a gaseous chemical compound with the CAS number 2696-92-6 that has been granted GRAS (Generally Recognized As Safe) status by the FDA. Its specific function in food applications remains undocumented in available regulatory records, though it may be used in food processing or preservation.
Nitrous Oxide
FlavoringNitrous oxide (N2O), also known as laughing gas, is a colorless gas used in food production primarily as a propellant in whipped cream dispensers and as a flavor enhancer. While not approved as a food additive by the FDA, it is used in some food applications and has no reported adverse events or recalls in the FDA database.
Nona-2,4,6-trienal
FlavoringNona-2,4,6-trienal (CAS 56269-22-8) is a synthetic flavoring agent used to create complex flavor profiles in food products. This aldehyde compound contributes savory, meaty, and burnt notes to various food applications where traditional flavoring approaches may be limited.
Nonanal
FlavoringNonanal is a naturally occurring aldehyde compound used as a flavoring agent in food products. It imparts fruity, citrus, and floral notes and is found naturally in various fruits and vegetables.
Nonanal Dimethyl Acetal
FlavoringNonanal dimethyl acetal (CAS 18824-63-0) is an organic compound used as a flavoring agent in food products. It functions to enhance or modify food flavors and is derived from nonanal, a naturally occurring aldehyde found in various plants and foods.
Nonanal Propyleneglycol Acetal
FlavoringNonanal Propyleneglycol Acetal (CAS 68391-39-9) is a synthetic flavoring compound used to create fruity and floral taste profiles in food and beverages. It functions as a flavoring agent or adjuvant to enhance or modify the sensory characteristics of processed foods.
Nonanoic Acid
FlavoringNonanoic acid (also known as pelargonic acid) is a naturally occurring nine-carbon fatty acid used as a flavoring agent and adjuvant in food products. It imparts a sharp, fatty, or oily taste characteristic and is found naturally in some foods including cow's milk and fermented products.
Nonanoyl 4-hydroxy-3-methoxybenzylamide
FlavoringNonanoyl 4-hydroxy-3-methoxybenzylamide is a synthetic flavoring compound derived from vanillin chemistry. It functions as a flavor enhancer and flavoring agent in processed foods, though it has not received FDA GRAS (Generally Recognized As Safe) approval.
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