Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 3889–3912 of 3,972 additives
Vanilla (vanilla Spp.)
FlavoringVanilla (Vanilla spp.) is a natural flavoring agent derived from vanilla orchid pods, widely used in food and beverages to provide characteristic vanilla flavor. It is recognized as safe by the FDA and has no reported adverse events or recalls associated with its use.
Vanilla, Absolute (vanilla Spp.)
OtherVanilla Absolute is a concentrated extract derived from vanilla plants (Vanilla spp.), used as a flavoring ingredient in food products. Its exact function in specific applications remains undocumented, though vanilla extracts are traditionally used for flavor enhancement in beverages, desserts, and confectionery.
Vanilla, Extract (vanilla Spp.)
ColorantVanilla extract is a liquid preparation derived from vanilla beans (Vanilla spp.) that contains vanilla's characteristic flavor compounds and natural coloring properties. It is widely used in food manufacturing as both a flavoring agent and a minor coloring adjunct, particularly in baked goods, beverages, and desserts.
Vanilla, Oleoresin (vanilla Spp.)
FlavoringVanilla oleoresin is a concentrated extract derived from vanilla plant species that captures the flavor compounds of natural vanilla. It is used as a flavoring agent in food and beverage products to provide authentic vanilla taste.
Vanillic Acid
FlavoringVanillic acid is a naturally occurring organic compound derived from vanilla beans and also produced synthetically. It functions as a flavoring agent in food products, imparting vanilla-like sensory characteristics.
Vanillin
ColorantVanillin (CAS 121-33-5) is an organic compound that serves as both a flavoring agent and coloring adjunct in food products. It is the primary component responsible for the flavor and aroma of vanilla and is widely used in beverages, baked goods, desserts, and other food applications.
Vanillin 1,2-butylene Glycol Acetal
FlavoringVanillin 1,2-butylene glycol acetal is a synthetic flavoring compound that combines vanillin (the primary flavor component of vanilla) with butylene glycol through a chemical reaction. It is used in food products to provide vanilla flavoring while potentially offering improved stability compared to natural vanillin.
Vanillin 3-(l-menthoxy)propane-1,2-diol Acetal
FlavoringVanillin 3-(l-menthoxy)propane-1,2-diol acetal is a synthetic flavoring compound that combines vanillin (vanilla flavor) with menthol-derived components. It is used in food products to provide complex vanilla and cooling flavor profiles.
Vanillin Acetate
FlavoringVanillin acetate is a synthetic flavoring compound derived from vanillin, the primary component of vanilla extract. It is used in food products as a flavor enhancer and flavoring agent to impart vanilla and related aromatic notes.
Vanillin Isobutyrate
FlavoringVanillin isobutyrate is a synthetic flavoring compound that combines vanillin (the primary component of vanilla flavor) with isobutyric acid. It is used in food products to provide vanilla and creamy flavor notes.
Vanillin Propylene Glycol Acetal
FlavoringVanillin Propylene Glycol Acetal is a synthetic flavoring compound created by combining vanillin (the primary flavor component of vanilla) with propylene glycol. It is used in food products to provide vanilla flavor while potentially offering improved stability compared to natural vanilla extracts.
Vanillyl Alcohol
FlavoringVanillyl alcohol (CAS 498-00-0) is an organic compound derived from vanillin that functions as a flavoring agent in food products. It imparts vanilla and woody flavor notes and is used in small quantities to enhance the sensory profile of beverages, baked goods, and other food applications.
Vanillyl Butyl Ether
FlavoringVanillyl Butyl Ether (CAS 82654-98-6) is a synthetic flavoring agent designed to provide vanilla-like aromatic characteristics to food and beverage products. It functions as a flavoring adjuvant in the food industry but has not received FDA GRAS (Generally Recognized as Safe) status.
Vanillyl Ethyl Ether
FlavoringVanillyl ethyl ether (CAS 13184-86-6) is a synthetic flavoring compound designed to impart vanilla-like taste characteristics to food products. It functions as a flavoring agent or adjuvant in the food industry, offering an alternative to natural vanilla flavoring.
Vanillylidene Acetone
FlavoringVanillylidene acetone is a synthetic flavoring compound that enhances and modifies vanilla and related flavor profiles in food products. It is not approved as a Generally Recognized as Safe (GRAS) substance by the FDA and has limited regulatory acceptance globally.
Vegetable Gum, Other Than Those Cfr Listed
EmulsifierVegetable gum (other than CFR-listed types) refers to plant-derived polysaccharides used in food manufacturing as emulsifiers, stabilizers, and thickeners. These gums help maintain texture, prevent ingredient separation, and improve product consistency in various processed foods.
Vegetable Juice
ColorantVegetable juice is a natural colorant derived from vegetables, used to impart or enhance color in food products. It is recognized as Generally Recognized As Safe (GRAS) by the FDA and contains no reported adverse events or recalls.
Veratraldehyde
FlavoringVeratraldehyde (CAS 120-14-9) is an organic compound used as a flavoring agent in food products. It is a naturally occurring aromatic aldehyde derived from veratrole and is employed to provide specific flavor characteristics in various food applications.
Verbenol
FlavoringVerbenol is a naturally occurring terpene alcohol used as a flavoring agent in food products. It is found in some essential oils and plant sources, contributing fruity and woody aromatic notes to beverages and food items.
Verbenone
FlavoringVerbenone is a naturally occurring terpene compound used as a flavoring agent in food products. It is not currently approved by the FDA as a food additive and has no reported adverse events or recalls associated with its use.
Veronica (veronica Officinalis L.)
FlavoringVeronica (Veronica officinalis L.) is a plant-derived flavoring agent extracted from speedwell herb, traditionally used in European cuisine and herbal preparations. It functions as a flavoring adjuvant in food products, contributing aromatic and taste characteristics to beverages and food formulations.
Vervain, European (verbena Officinalis L.)
OtherEuropean vervain (Verbena officinalis L.) is a traditional herbal plant used in botanical preparations and food applications. Its specific function as a food additive is not clearly defined in regulatory databases, and it is not approved as a food ingredient by the FDA.
Vetiver (vetiveria Zizaniodes Stapf)
FlavoringVetiver is a natural flavoring agent derived from the roots of the vetiveria zizanioides plant, commonly used in beverages and food products to impart earthy, woody, and slightly smoky flavor notes. 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.
Vetiver, Oil (vetiveria Zizanioides Stapf)
FlavoringVetiver oil is an essential oil extracted from the roots of the vetiver grass (Vetiveria zizanioides), a tropical plant native to India. It is used as a flavoring agent and adjuvant in food products to impart earthy, woody, and slightly smoky taste notes.
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