Food Additive Database

Spearmint, Extract (mentha Spicata L.)

Spearmint extract (Mentha spicata L.) is a flavoring agent derived from spearmint leaves, used to impart minty flavor to food and beverage products. It is a natural plant-based ingredient with no reported adverse events or recalls in FDA records.

CAS 84696-51-5View

Spearmint, Oil (mentha Spicata L.)

Spearmint oil (Mentha spicata L.) is a natural essential oil extracted from spearmint plants, used as a flavoring agent in food and beverages. It imparts a characteristic mint flavor and aroma to products including confectionery, beverages, and oral care items.

CAS 8008-79-5View

Sperm Oil

Sperm oil is a natural oil derived from the head cavities of sperm whales, historically used as a surface-finishing agent in food processing. This additive is no longer commonly used in modern food production due to conservation concerns and the availability of synthetic alternatives.

CAS 8002-24-2View

Sperm Oil, Hydrogenated

Sperm oil, hydrogenated is a processed marine-derived oil that has been chemically modified through hydrogenation. Its specific function in food applications remains undocumented in available regulatory databases.

CAS 8016-73-7View

Spikenard Extract

Spikenard extract is a flavoring agent derived from the spikenard plant (Nardostachys jatamansi), used to impart aromatic characteristics to food and beverages. It functions as a flavoring adjuvant in various food applications and has no reported adverse events or recalls in FDA records.

CAS 977071-52-5View

Spiro(2,4-dithia-1-methyl-8-oxabicyclo(3.3.0)octane-3,3'-(1'-oxa-2'-methyl)cyclopentane)

Spiro(2,4-dithia-1-methyl-8-oxabicyclo(3.3.0)octane-3,3'-(1'-oxa-2'-methyl)cyclopentane) is a synthetic flavoring compound containing sulfur and oxygen atoms in a complex bicyclic structure. It functions as a flavor enhancer and flavoring agent in food products.

CAS 38325-25-6View

Spirulina Extract

Colorant

Spirulina Extract is a natural colorant derived from spirulina algae, used to impart blue-green hues to food and beverage products. It functions as a color additive in the food industry, offering a plant-based alternative to synthetic colorants.

CAS 977091-09-0View

Spruce Needles And Twigs, Extract (picea Spp.)

Spruce Needles and Twigs Extract is a natural flavoring agent derived from various spruce tree species (Picea spp.). It is used in food and beverage products to impart a fresh, coniferous flavor profile commonly found in Nordic and herbal food applications.

CAS 977062-73-9View

Spruce Needles And Twigs, Oil (picea Spp.)

Spruce Needles and Twigs Oil is a natural essential oil extracted from various spruce tree species (Picea spp.). It is used as a flavoring agent in food and beverages to impart coniferous, woody, and slightly citrus notes.

CAS 8008-80-8View

Caution

St. Johnswort Leaves, Flowers And Caulis (hypericum Perforatuml.)

St. Johnswort (Hypericum perforatum) is a botanical ingredient derived from the leaves, flowers, and stems of the St. Johnswort plant. Its function in food products is not clearly defined, and it is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance for food use.

CAS 977092-96-8View

Stannic Chloride

Stannic chloride (tin(IV) chloride) is an inorganic compound with the chemical formula SnCl₄. Its function in food applications remains unclear, and it is not approved as a food additive by the FDA.

CAS 7646-78-8View

Stannous Chloride

Antioxidant

Stannous chloride is an inorganic tin compound used as an antioxidant in food processing. It prevents discoloration and oxidative degradation in certain canned and processed foods by maintaining color stability and extending shelf life.

CAS 7772-99-8View

Starch, Acid Modified

Starch, Acid Modified is a chemically altered starch produced by treating native starch with acid to hydrolyze some of its glycosidic bonds. It is used in food manufacturing as a thickening, stabilizing, or texturizing agent, though its specific function in individual products may vary.

CAS 65996-63-6View

Starch, Alpha-amylase Modified

Starch, Alpha-amylase Modified is an enzymatically modified starch created by treating starch with alpha-amylase enzymes. Its specific function in food applications remains undocumented in available regulatory databases, though modified starches are typically used as thickeners, stabilizers, or texture modifiers in processed foods.

CAS 977162-55-2View

Starch, Bleached

Bleached starch is a chemically treated form of starch that has undergone bleaching processes to achieve desired whiteness and functional properties. Its specific applications in food manufacturing remain poorly documented, though it may be used as a thickening or texturizing agent in processed foods.

CAS 977075-42-5View

Starch, Food, Modified

Emulsifier

Modified food starch is a chemically or physically altered starch derived from plants like corn, potato, or tapioca that serves multiple functions in food production. It acts as a thickener, emulsifier, anticaking agent, and stabilizer, helping improve texture, shelf life, and consistency in processed foods.

CAS 977052-18-8View

Starch, Food, Modified: Acetylated Distarch Adipate

Dough-conditioner

Acetylated distarch adipate is a modified starch created by chemically treating corn or potato starch with acetic anhydride and adipic acid. It functions as a dough strengthener and conditioning agent in baked goods, improving texture and stability during processing.

CAS 63798-35-6View

Starch, Food, Modified: Acetylated Distarch Glycerol

Acetylated distarch glycerol is a modified starch derived from natural sources, chemically altered to improve its stabilizing and thickening properties in food products. It is used primarily in processed foods to maintain texture, prevent separation, and improve shelf stability.

CAS 53123-84-5View

Starch, Food, Modified: Acetylated Distarch Oxypropanol

Acetylated Distarch Oxypropanol is a chemically modified starch derived from food-grade starch sources. It functions as a food additive, though its specific applications in commercial food products remain limited and not well-documented in publicly available databases.

CAS 977120-10-7View

Starch, Food, Modified: Acetylated Distarch Phosphate

Acetylated distarch phosphate is a chemically modified starch used as a stabilizer and thickener in food products. It is produced by treating food starch with acetic anhydride and phosphorus oxychloride to improve its functional properties in processed foods.

CAS 68130-14-3View

Starch, Food, Modified: Beta-amylase Modified Starch

Beta-amylase modified starch is a chemically altered starch derived from plant sources, modified using the enzyme beta-amylase to change its functional properties. Its specific applications in food remain poorly documented in available scientific literature.

CAS 977186-01-8View

Starch, Food, Modified: Beta-amylase Sodium Starch Octenylsuccinate

Beta-amylase Sodium Starch Octenylsuccinate is a chemically modified starch derived from natural starch sources through enzymatic and chemical treatment. It functions as a food ingredient, though its specific applications in commercial food products remain limited and not widely documented in public databases.

CAS 977164-78-5View

Starch, Food, Modified: Distarch Glycerol

Distarch glycerol is a modified starch derived from starch sources like corn or potato, with glycerol chemically bonded to the starch molecules. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in processed foods.

CAS 58944-89-1View

Starch, Food, Modified: Distarch Oxypropanol