Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 3121–3144 of 3,972 additives
Parsley, Oleoresin (petroselinum Spp.)
FlavoringParsley oleoresin is a concentrated flavoring extract derived from parsley plants (Petroselinum spp.) that captures the herb's essential oils and flavor compounds. It is used as a natural flavoring agent in food products to impart parsley taste and aroma without adding fresh herbs.
Passion Flower (passiflora Incarnata L.)
FlavoringPassion flower (Passiflora incarnata L.) is a plant-derived flavoring agent extracted from the passion fruit vine. It is used in food and beverage products to impart fruity, tropical flavor notes and has no reported adverse events or recalls in FDA records.
Passion Flower Extract
FlavoringPassion Flower Extract (CAS 8057-62-3) is a natural flavoring agent derived from passion fruit plants, used to impart fruity, tropical notes to beverages and food products. It functions as a flavoring adjuvant in the food industry and has not been formally designated as GRAS by the FDA, though it maintains a clean safety record with zero reported adverse events.
Patchouly, Oil (pogostemon Spp.)
FlavoringPatchouly oil is an essential oil derived from the patchouly plant (Pogostemon species) used as a flavoring agent in food products. It imparts a distinctive earthy, woody aroma and is primarily utilized in beverages, confectionery, and baked goods to enhance flavor profiles.
Peach Kernel, Extract(prunus Persica Sieb Et Zucc.)
FlavoringPeach kernel extract is a natural flavoring agent derived from the kernels of peach fruits (Prunus persica). It is used in the food industry to impart peach and almond-like flavor notes to various food and beverage products.
Peach Leaves (prunus Persica (l.) Batsch)
FlavoringPeach Leaves (Prunus persica) is a natural flavoring agent derived from peach tree foliage. It is used in the food industry to impart peach and fruity flavor notes to beverages, confections, and other food products.
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 Oil
FlavoringPeanut oil is a vegetable oil extracted from peanuts that serves multiple functions in food manufacturing, including flavoring, texture enhancement, and nutrient supplementation. It is recognized as Generally Recognized as Safe (GRAS) by the FDA and contains no reported adverse events or recalls.
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
EmulsifierPectin is a naturally occurring polysaccharide extracted primarily from citrus fruits and apples that functions as a gelling, thickening, and stabilizing agent in food products. It is widely used in jams, jellies, beverages, and other foods to improve texture and shelf stability, and has been designated as Generally Recognized As Safe (GRAS) by the FDA.
Pectin, Amidated
EmulsifierAmidated pectin is a modified form of pectin derived from plant cell walls, chemically altered to improve its functional properties in food applications. It serves as an emulsifier, stabilizer, and thickening agent in various processed foods, helping maintain texture and consistency.
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.
Page 131 of 166