Food Additive Database

Propyleneglycol Mono-2-methylbutyrate

Propyleneglycol Mono-2-methylbutyrate is a synthetic flavoring agent derived from propylene glycol and 2-methylbutyric acid. It is used in food products to provide or enhance flavor characteristics in various processed foods and beverages.

CAS 977187-82-8View

Propyleneglycol Monobutyrate

Propyleneglycol Monobutyrate is a synthetic flavoring compound derived from propylene glycol and butyric acid. It is used in food manufacturing as a flavoring agent or flavor adjuvant to enhance or modify taste profiles in various food products.

CAS 29592-95-8View

Propyleneglycol Monohexanoate

Propyleneglycol Monohexanoate is a synthetic flavoring agent created by esterifying propylene glycol with hexanoic acid. It is used in food products to provide fruity and fatty flavor notes.

CAS 29592-92-5View

Protease From Aspergillus Flavus

Protease from Aspergillus flavus is an enzyme derived from the fungus Aspergillus flavus that breaks down proteins in food. It functions as a flavor enhancer, processing aid, and stabilizer in food manufacturing, helping to develop flavors and improve texture in various food products.

CAS 977017-31-4View

Protease From Aspergillus Niger

Protease from Aspergillus niger is an enzyme derived from a common fungal species that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and texturizing agent in various food applications.

CAS 977031-92-7View

Protease From Aspergillus Oryzae

Protease from Aspergillus oryzae is an enzyme derived from the fungus Aspergillus oryzae that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and stabilizer in food manufacturing to improve texture and develop desired tastes.

CAS 977017-33-6View

Protease From Bacillus Amyloliquefaciens

Protease from Bacillus amyloliquefaciens is an enzyme derived from a naturally occurring bacterium that breaks down proteins in food. It is used in food processing to improve texture, flavor development, and ingredient functionality.

CAS 977031-93-8View

Protease From Bacillus Licheniformis

Protease from Bacillus licheniformis is an enzyme derived from a naturally occurring bacterium that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and stabilizer in various food applications to improve texture and taste.

CAS 977165-99-3View

Protease From Bacillus Subtilis

Protease from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down proteins in food. It functions as a flavor enhancer and processing aid in food manufacturing, helping to develop desired taste profiles and improve texture in various products.

CAS 51931-23-8View

Protein Hydrolysate, Unspecified

Protein Hydrolysate, Unspecified is a mixture of amino acids and peptides created by breaking down proteins through chemical or enzymatic processes. It functions primarily as a flavor enhancer and nutritional supplement in processed foods, beverages, and meat products.

CAS 9015-54-7View

Protein, Animal, Hydrolyzed

Hydrolyzed Animal Protein is a flavor enhancer derived from the breakdown of animal-based proteins through chemical or enzymatic processes. It is used in food products to intensify and improve flavor profiles, functioning similarly to other umami-enhancing ingredients.

CAS 100085-61-8View

Protein, Milk, Hydrolyzed

Hydrolyzed milk protein is a flavoring agent created by breaking down milk proteins into smaller peptides and amino acids. It is used in food products to enhance savory flavors and umami taste profiles.

CAS 92797-39-2View

Protein, Vegetable, Hydrolyzed

Hydrolyzed vegetable protein (HVP) is a flavor ingredient derived from plant sources through chemical breakdown of proteins into amino acids and peptides. It functions primarily as a flavor enhancer and texturizer in processed foods while serving multiple secondary roles including anticaking and moisture retention.

CAS 100209-45-8View

Pseudoionone

Pseudoionone (CAS 141-10-6) is a synthetic flavoring compound used to impart fruity and floral notes in food products. It functions as a flavoring agent or adjuvant in the food industry, though it is not on the FDA's GRAS (Generally Recognized as Safe) list.

CAS 141-10-6View

Psyllium Seed Husk

Psyllium seed husk is a soluble dietary fiber derived from the seeds of Plantago ovata, a plant native to India. It is used in food products as a thickening and bulking agent, and is recognized as safe by the FDA for use in various food applications.

CAS 8063-16-9View

Avoid

Pulegone

Pulegone is a naturally occurring monoterpene ketone found in pennyroyal and other mint plants, used as a flavoring agent in food products. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance and has limited regulatory acceptance in food applications.

CAS 89-82-7View

Pulp

Pulp is a processing aid derived from plant material used in food manufacturing to improve texture, consistency, and filtration efficiency. It functions primarily as a processing aid rather than a direct food ingredient, helping manufacturers achieve desired product characteristics during production.

CAS 977139-78-8View

Pyrazine

Pyrazine (CAS 290-37-9) is an organic compound used as a flavoring agent in food products. It imparts nutty, roasted, and earthy flavor notes and is commonly found in coffee, chocolate, and baked goods.

CAS 290-37-9View

Pyrazine Ethanethiol

Pyrazine ethanethiol (CAS 35250-53-4) is a synthetic flavoring compound that belongs to the pyrazine chemical family. It is used in small quantities to impart savory, roasted, and meaty flavor notes to food products.

CAS 35250-53-4View

Pyrazinyl Methyl Sulfide

Pyrazinyl methyl sulfide is an organic compound used as a flavoring agent in food products to impart savory, roasted, and nutty notes. It occurs naturally in various foods and is utilized in small quantities to enhance or create specific flavor profiles in processed foods.

CAS 21948-70-9View

Avoid

Pyridine

Pyridine is a heterocyclic aromatic compound used as a flavoring agent and flavor enhancer in food products. It is not approved as a food additive by the FDA and is not on the GRAS (Generally Recognized As Safe) list.

CAS 110-86-1View

Pyridoxine

Pyridoxine, also known as vitamin B6, is an essential water-soluble vitamin added to foods to enhance nutritional content. It plays a crucial role in amino acid metabolism, immune function, and cognitive development in the human body.

CAS 65-23-6View

Pyridoxine Hydrochloride

Nutrient

Pyridoxine hydrochloride is the synthetic form of vitamin B6, an essential water-soluble nutrient required for numerous metabolic processes. It is added to foods and supplements to prevent or treat B6 deficiency and support overall nutritional content.

CAS 58-56-0View

Pyroligneous Acid