Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 3097–3120 of 3,972 additives
P-methylanisole
FlavoringP-methylanisole (4-methylanisole) is an organic compound used as a flavoring agent in food products. It contributes aromatic, anise-like sensory characteristics to beverages, confections, and other processed foods.
P-methylcinnamaldehyde
FlavoringP-methylcinnamaldehyde is an organic compound used as a flavoring agent in food products. It is not currently approved by the FDA as a Generally Recognized as Safe (GRAS) substance, though it has no reported adverse events or recalls associated with its use.
P-propylanisole
FlavoringP-propylanisole (4-propylanisole) is an organic compound used as a flavoring agent in food products. It provides anise-like aromatic characteristics and is employed in small quantities to enhance flavor profiles in various processed foods and beverages.
P-propylphenol
FlavoringP-propylphenol (CAS 645-56-7) is an organic compound used as a flavoring agent in food products. It functions as a flavoring adjuvant to enhance or modify taste profiles in various food applications.
P-tolyl 3-methylbutyrate
FlavoringP-tolyl 3-methylbutyrate (CAS 55066-56-3) is a synthetic flavoring compound used to provide fruity, sweet, and ester-like flavor notes in food and beverage products. It functions as a flavoring agent or adjuvant in the food industry.
P-tolyl Acetate
FlavoringP-tolyl acetate (CAS 140-39-6) is an organic compound used as a flavoring agent in food products. It is not currently approved as a Generally Recognized as Safe (GRAS) substance by the FDA, though it has no reported adverse events or recalls associated with its use.
P-tolyl Isobutyrate
FlavoringP-tolyl isobutyrate (CAS 103-93-5) is an organic ester compound used as a flavoring agent in food products. It provides fruity and sweet aromatic notes and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
P-tolyl Laurate
FlavoringP-tolyl laurate (CAS 10024-57-4) is a synthetic organic compound used as a flavoring agent or flavoring adjuvant in food products. It belongs to the ester chemical class and is employed to enhance or modify the sensory profile of processed foods.
P-tolyl Octanoate
FlavoringP-tolyl octanoate (CAS 59558-23-5) is an organic ester compound used as a flavoring agent in food products. It functions to provide or enhance flavors in various food applications where its aroma and taste properties are desired.
P-tolyl Phenylacetate
FlavoringP-tolyl phenylacetate is an organic compound used as a flavoring agent in food products. It is not currently approved by the FDA as a Generally Recognized As Safe (GRAS) substance, though it has no reported adverse events or recalls associated with its use.
P-tolylacetaldehyde
FlavoringP-tolylacetaldehyde (CAS 104-09-6) is an organic compound used as a flavoring agent in food products. It imparts aromatic characteristics and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
P-vinylphenol
FlavoringP-vinylphenol is an organic compound used as a flavoring agent in food products. It is not currently approved as a GRAS substance by the FDA and has limited commercial use in food applications.
Palmitic Acid
FlavoringPalmitic acid is a saturated fatty acid naturally occurring in many foods and derived from palm oil and animal fats. In food production, it functions as a flavor enhancer, lubricant, and surface-active agent, though it is not currently on the FDA's GRAS (Generally Recognized As Safe) list.
Pancreatin
OtherPancreatin is an enzyme preparation derived from porcine pancreatic tissue containing amylase, protease, and lipase. Its specific function in food applications remains unclear, and it is not approved as a food additive by the FDA.
Pansy (viola Tricolor L.)
FlavoringPansy (Viola tricolor L.) is a flowering plant used as a natural flavoring agent in food products. It contributes subtle floral and slightly sweet notes to beverages, confections, and culinary preparations.
Papain (carica Papaya L.)
TexturizerPapain is a proteolytic enzyme derived from papaya fruit (Carica papaya L.) that breaks down proteins in food. It is widely used in the food industry as a texturizer, processing aid, and formulation agent, particularly in meat tenderization and other food applications.
Paprika (capsicum Annuum L.)
ColorantPaprika is a natural colorant derived from capsicum annuum peppers, approved by the FDA as Generally Recognized as Safe (GRAS). It functions primarily as a color additive while also contributing flavor, and is widely used in processed foods, meats, and seasonings.
Paprika Oleoresin (capsicum Annuum L.)
ColorantPaprika Oleoresin is a natural extract derived from red peppers (Capsicum annuum L.) that provides red-orange color and mild flavor to food products. It is used as a colorant and flavoring agent in various processed foods, seasonings, and meat products.
Paraffin And Succinic Derivatives, Synthetic
OtherParaffin and succinic derivatives, synthetic is a synthetic masticatory substance used in chewing gum and related products. It functions as a gum base component that provides texture and chewability to confectionery items.
Paraffin Wax
FlavoringParaffin wax is a petroleum-derived waxy substance designated as GRAS (Generally Recognized as Safe) by the FDA. It functions as a surface-finishing agent, masticatory substance, and texturizer in food products, commonly used to coat fruits, cheeses, and candies.
Paraldehyde
FlavoringParaldehyde is a cyclic trimer of acetaldehyde used as a flavoring agent in food products. It imparts a characteristic peppermint or anise-like aroma and is employed in very small quantities to enhance or modify flavors in various food and beverage applications.
Parmesan Cheese, Reggiano Cheese
NutrientParmesan Reggiano cheese is a hard Italian cheese used as a nutrient supplement in food products, providing protein, calcium, and other essential nutrients. It is recognized as GRAS (Generally Recognized as Safe) by the FDA with no reported adverse events or recalls.
Parsley (petroselinum Spp.)
ColorantParsley (Petroselinum spp.) is a naturally derived colorant and flavoring agent extracted from the common culinary herb. It functions as a color adjunct, flavoring agent, and processing aid in food applications, providing green coloration while contributing subtle herbaceous notes to food products.
Parsley, Oil (petroselinum Spp.)
FlavoringParsley oil is a flavoring agent derived from parsley plants (Petroselinum spp.) through oil extraction. It is used in food products to provide natural parsley flavor and aroma in various culinary applications.
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