Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 3625–3648 of 3,972 additives
Sodium Sorbate
OtherSodium sorbate is the sodium salt of sorbic acid, an antimicrobial preservative that inhibits the growth of molds, yeasts, and some bacteria in food products. It is widely used in the food industry to extend shelf life and maintain product safety.
Sodium Stearate
EmulsifierSodium stearate is a salt derived from stearic acid, commonly used as an emulsifier and anti-caking agent in food products. It helps improve texture, prevent clumping, and stabilize mixtures in various processed foods and supplements.
Sodium Stearoyl-2-lactylate
EmulsifierSodium stearoyl-2-lactylate (SSL) is an emulsifier and dough strengthener derived from lactic acid and stearic acid. It is widely used in baked goods, dairy products, and processed foods to improve texture, stability, and shelf life.
Sodium Stearyl Fumarate
LeaveningSodium stearyl fumarate (CAS 4070-80-8) is a synthetic dough conditioner derived from stearic acid and fumaric acid. It functions as a leavening agent and dough strengthener in baked goods, improving texture and volume while also acting as a lubricant in food processing.
Sodium Sulfate
FlavoringSodium sulfate (Na2SO4) is an inorganic salt used in food manufacturing as a flavoring agent, flavor enhancer, and pH control agent. It functions as a processing aid in various food applications where salt regulation and taste modification are desired.
Sodium Sulfide
OtherSodium sulfide (Na2S) is an inorganic chemical compound primarily used in industrial applications rather than food production. Its specific function in food, if any, remains unclear and it is not approved as a food additive by the FDA.
Sodium Sulfite
ColorantSodium sulfite (CAS 7757-83-7) is a sulfur-based chemical compound used in food processing as an antioxidant and preservative. It prevents browning, maintains color, and extends shelf life in various processed foods and beverages.
Sodium Tartrate
EmulsifierSodium tartrate is a salt derived from tartaric acid, commonly used in food manufacturing as an emulsifier, pH control agent, and sequestrant. It helps stabilize food mixtures, prevent oxidation, and maintain consistent texture in processed foods.
Sodium Taurocholate
OtherSodium taurocholate is a bile salt derivative composed of the amino acid taurine conjugated with cholic acid. While primarily used in pharmaceutical and research applications, its function as a food additive remains undefined in current food industry practices.
Sodium Thiosulfate
StabilizerSodium thiosulfate (Na₂S₂O₃) is an inorganic compound used in food processing as a stabilizer, antioxidant, and sequestrant. It helps prevent oxidation and color deterioration in various food products while also functioning as a formulation aid in manufacturing processes.
Sodium Tripolyphosphate
EmulsifierSodium tripolyphosphate (STPP) is a phosphate salt used as a multi-functional food additive that acts as an emulsifier, sequestrant, and texturizer. It is commonly used in processed meats, seafood, and baked goods to improve texture, moisture retention, and shelf stability.
Sodium Zinc Metasilicate
OtherSodium Zinc Metasilicate (CAS 90268-03-4) is an inorganic compound containing sodium, zinc, and silicate components. Its specific function in food applications remains undefined in available regulatory and scientific literature.
Sorbic Acid
FlavoringSorbic acid (CAS 110-44-1) is a naturally occurring organic compound used primarily as a preservative and flavoring agent in food products. It works by inhibiting the growth of molds, yeasts, and bacteria, extending shelf life while maintaining food quality and safety.
Sorbitan Monooleate
EmulsifierSorbitan monooleate is a synthetic emulsifier derived from sorbitol and oleic acid, commonly used in food products to stabilize oil-water mixtures. It helps maintain uniform texture and prevent ingredient separation in various processed foods and cosmetics.
Sorbitan Monostearate
EmulsifierSorbitan monostearate is a synthetic emulsifier derived from sorbitol and stearic acid. It is widely used in food manufacturing to stabilize oil-water mixtures and improve product texture in items such as baked goods, confectionery, and dairy products.
Sorbose
OtherSorbose is a six-carbon ketose sugar that occurs naturally in some fruits and can be produced through bacterial fermentation. Its specific function in food applications remains undocumented in regulatory databases, and it is not currently approved as a food additive by the FDA.
Soy Leghemoglobin
ColorantSoy leghemoglobin is a plant-based protein derived from soybean root nodules that functions as a color additive in food products. It is primarily used to provide a meat-like color to plant-based meat alternatives, allowing manufacturers to create visual appeal comparable to conventional meat products.
Soy Protein Concentrate, Enzyme Activated
StabilizerSoy Protein Concentrate, Enzyme Activated is a plant-derived protein ingredient produced from soybeans through enzymatic processing. It functions as a nutrient supplement, stabilizer, thickener, and texturizer in food products, enhancing nutritional content and improving product consistency.
Soy Protein, Isolate
EmulsifierSoy Protein Isolate is a highly refined plant-based protein derived from soybeans, containing at least 90% protein by dry weight. It functions as an emulsifier, stabilizer, and texturizer in food products, commonly used in meat alternatives, beverages, and processed foods.
Soya Bean Oil Fatty Acids, Hydroxylated
EmulsifierSoya Bean Oil Fatty Acids, Hydroxylated is a modified plant-derived emulsifier created by hydroxylating soybean oil fatty acids. It functions as an emulsifier, solvent, and texturizer in food products to improve stability and texture.
Soya Fatty Acid Amine, Ethoxylated
OtherSoya Fatty Acid Amine, Ethoxylated (CAS 61791-24-0) is a synthetic compound derived from soybean fatty acids with ethylene oxide modification. Its specific function in food applications remains undocumented, and it is not approved as a food additive by the FDA.
Soybean Oil, Epoxidized
StabilizerEpoxidized soybean oil (ESBO) is a modified vegetable oil derived from soybean oil through an epoxidation chemical process. It functions as a stabilizer, lubricant, and formulation aid in food manufacturing, primarily used in plastic food contact materials and certain food applications.
Soybean Oil, Hydrogenated
ColorantHydrogenated soybean oil is a processed vegetable oil created by adding hydrogen to liquid soybean oil, making it solid or semi-solid at room temperature. It serves multiple functions in food manufacturing including texture modification, flavor enhancement, and as a cooking medium or ingredient carrier.
Spearmint (mentha Spicata L.)
FlavoringSpearmint (Mentha spicata L.) is a flavoring agent derived from the spearmint plant, commonly used to impart a characteristic minty taste to food and beverages. It functions as a natural flavoring adjuvant in products such as chewing gums, confectionery, beverages, and oral care products.
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