Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1105–1128 of 3,972 additives
Ammonium Phosphate, Dibasic
FlavoringAmmonium phosphate, dibasic (diammonium phosphate) is an inorganic salt compound used in food production as a leavening agent, flavor enhancer, and nutrient supplement. It functions to control pH, improve fermentation processes, and provide essential nutrients in various food applications.
Ammonium Phosphate, Monobasic
LeaveningAmmonium phosphate, monobasic (CAS 7722-76-1) is an inorganic salt compound used as a leavening agent and pH control agent in food production. It functions to help doughs and batters rise and is employed in malting and fermentation processes.
Ammonium Sulfate
FlavoringAmmonium sulfate (CAS 7783-20-2) is an inorganic salt used in food processing to strengthen dough, enhance flavors, and aid fermentation. It serves multiple functions in baking and grain processing, including acting as a leavening agent and flour treatment chemical.
Ammonium Sulfide
FlavoringAmmonium sulfide is a chemical compound used as a flavoring agent and antioxidant in food production. It functions as a flavor enhancer and is employed in specialty food applications, though it is not recognized as Generally Recognized as Safe (GRAS) by the FDA.
Ammonium Sulfite
ColorantAmmonium sulfite (CAS 10196-04-0) is an inorganic salt compound used as a color or coloring adjunct in food products. It functions to preserve or modify the appearance of foods, though its use in the United States is not approved by the FDA.
Amyl 2-furoate
FlavoringAmyl 2-furoate is an organic compound used as a flavoring agent in food products. It imparts fruity, furan-derived flavor notes and is employed in small quantities to enhance taste profiles in various processed foods and beverages.
Amyl Alcohol
FlavoringAmyl alcohol is a volatile organic 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 designated as GRAS (Generally Recognized As Safe).
Amyl Butyrate
FlavoringAmyl butyrate is an organic ester compound used as a flavoring agent in food products to provide fruity, banana-like sensory notes. It is not approved as a food additive by the FDA but may be used in certain flavoring preparations under specific regulatory frameworks.
Amyl Decanoate
FlavoringAmyl decanoate is a synthetic ester flavoring compound identified by CAS number 5933-87-9. It is used as a flavoring agent and adjuvant in food products to provide fruity or fatty taste notes.
Amyl Formate
FlavoringAmyl formate (CAS 638-49-3) is an organic ester compound used as a flavoring agent and flavor enhancer in food products. It is not currently approved by the FDA as a Generally Recognized as Safe (GRAS) substance, though it has no recorded adverse events or recalls associated with its use.
Amyl Heptanoate
FlavoringAmyl heptanoate is a synthetic ester flavoring compound used to impart fruity and pineapple-like notes in food products. It functions as a flavoring agent or adjuvant in the food industry, though it has not been formally affirmed as Generally Recognized as Safe (GRAS) by the FDA.
Amyl Hexanoate
FlavoringAmyl hexanoate is a naturally occurring ester compound used as a flavoring agent in food products. It imparts fruity, banana-like sensory characteristics and is employed in confectionery, beverages, and other processed foods to enhance taste profiles.
Amyl Isothiocyanate
FlavoringAmyl isothiocyanate (CAS 629-12-9) is an organic compound derived from plants in the mustard family that functions as a flavoring agent in food products. It provides pungent, spicy notes characteristic of wasabi, horseradish, and other cruciferous vegetables.
Amyl Methyl Disulfide
FlavoringAmyl methyl disulfide is a synthetic flavoring agent belonging to the disulfide chemical family. It is used in food manufacturing to provide savory, meaty, and sulfurous flavor notes in various processed food products.
Amyl Octanoate
FlavoringAmyl octanoate is a synthetic ester compound used as a flavoring agent in food products. It imparts fruity, apple-like sensory characteristics and is employed in beverages, confectionery, and other processed foods to enhance or create desired flavor profiles.
Amyl Salicylate
OtherAmyl salicylate (CAS 2050-08-0) is an organic compound with a salicylate structure that has been identified in food but lacks a clearly defined functional role in food manufacturing. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance.
Amylase From Aspergillus Flavus
FlavoringAmylase from Aspergillus flavus is an enzyme that breaks down starch into simpler sugars. It functions as a leavening agent, processing aid, and flavor enhancer in food manufacturing, helping improve texture, rise, and fermentation in baked goods and other processed foods.
Amylase From Aspergillus Niger
FlavoringAmylase from Aspergillus niger is an enzyme derived from a fungal source that breaks down starches into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amylase From Aspergillus Oryzae
FlavoringAmylase from Aspergillus oryzae is an enzyme derived from a fungal microorganism that breaks down starches into simpler sugars. It is used in food processing to enhance flavor, improve texture, and assist in leavening baked goods.
Amylase From Bacillus Subtilis
FlavoringAmylase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down starch into simpler sugars. It functions as a processing aid, leavening agent, and flavor enhancer in food manufacturing, improving texture and fermentation processes.
Amyloglucosidase From Rhizopus Niveus
OtherAmyloglucosidase from Rhizopus niveus is an enzyme derived from a fungal source that breaks down starches into simpler sugars. It is used in food processing as a malting and fermenting aid to improve efficiency in beverage and baked good production.
Amyris (amyris Balsamifera L.)
FlavoringAmyris (Amyris balsamifera L.) is a natural flavoring agent derived from the wood of the amyris tree, native to the Caribbean and Central America. It is used in food and beverage products to impart woody, warm, and slightly balsamic flavor notes.
Amyris, Oil (amyris Balsamifera L.)
FlavoringAmyris oil is a volatile essential oil derived from the West Indian sandalwood tree (Amyris balsamifera L.), used as a flavoring agent in food products. It imparts warm, woody, and slightly balsamic notes to beverages, confections, and other food applications.
Angelica (angelica Spp.)
FlavoringAngelica (Angelica spp.) is a flavoring agent derived from the angelica plant, used to impart distinctive herbal and slightly bitter notes to food and beverages. It is not approved as GRAS by the FDA and has no recorded adverse events or recalls associated with its use.
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