Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1153–1176 of 3,972 additives
Annatto, Seed (bixa Orellana L.)
ColorantAnnatto seed is a natural colorant derived from the seeds of the bixa orellana plant, primarily used to impart yellow, orange, and red hues to food products. It functions as both a coloring agent and flavor enhancer in various food applications.
Anoxomer
AntioxidantAnoxomer (CAS 60837-57-2) is a synthetic antioxidant compound used to prevent oxidation and extend shelf life in food products. It functions by neutralizing free radicals that cause rancidity and degradation of fats and oils.
Anthracite Coal, Sulfonated
FlavoringSulfonated anthracite coal is a chemically modified form of anthracite coal used as a flavoring agent and flavor enhancer in food products. It is not currently approved as Generally Recognized as Safe (GRAS) by the FDA and has limited applications in modern food manufacturing.
Apple Essence, Natural
FlavoringApple Essence, Natural is a flavoring agent derived from apple sources used to impart apple taste and aroma to food products. It functions as a natural flavoring adjuvant in various processed foods and beverages.
Apricot Kernel, Oil (prunus Armeniaca L.)
FlavoringApricot kernel oil is a natural flavoring agent derived from the seeds of apricot trees (Prunus armeniaca L.). It is used in food products to impart apricot flavor and aroma in small quantities.
Arabinogalactan
EmulsifierArabinogalactan is a polysaccharide derived from larch wood that functions as an emulsifier, thickener, and stabilizer in food products. It is used to improve texture, maintain consistency, and enhance the shelf stability of various food formulations.
Arnica Flowers (arnica Spp.)
FlavoringArnica flowers are the dried flowering heads of Arnica montana and related Arnica species, used as a flavoring agent or flavoring adjuvant in food products. While traditionally used in herbal preparations, their use as a food additive is limited and not formally approved by the FDA as Generally Recognized as Safe (GRAS).
Arrowroot Starch
StabilizerArrowroot starch is a natural carbohydrate extracted from the rhizomes of arrowroot plants, primarily Maranta arundinacea. It functions as a stabilizer and thickener in food products, helping maintain texture and consistency in various applications.
Artemisia (artemisia Spp.)
FlavoringArtemisia refers to plant extracts from species in the Artemisia genus, used as a flavoring agent in food products. These botanical extracts provide aromatic and bitter flavor characteristics derived from traditional culinary herbs.
Artemisia Extract
FlavoringArtemisia Extract (CAS: 977032-37-3) is a substance derived from plants of the *Artemisia* genus, primarily employed in the food industry as a flavoring agent or adjuvant. Its function is to impart or enhance specific taste profiles in food products. While the *Artemisia* genus encompasses many species with diverse chemical compositions, this specific extract is intended for defined use in food.
Artemisia Oil
FlavoringArtemisia oil is a volatile essential oil derived from plants in the Artemisia genus, used as a flavoring agent in food and beverages. It is not currently approved as Generally Recognized As Safe (GRAS) by the FDA, though it has no recorded adverse events or recalls in the FDA database.
Artichoke Leaves (cynara Scolymus L.)
FlavoringArtichoke leaves (Cynara scolymus L.) are a plant-derived flavoring agent extracted from the leaves of the common artichoke plant. Used primarily to impart bitter and herbal notes in beverages, foods, and flavor formulations, this ingredient is derived from a botanical source with a long history of culinary use.
Asafetida, Fluid Extract (ferula Assafoetida L.)
FlavoringAsafetida fluid extract is a concentrated flavoring derived from the resin of the Ferula assafoetida plant, traditionally used in South Asian and Middle Eastern cuisines. It functions as a flavor enhancer and flavoring agent, delivering pungent, sulfurous notes to savory dishes.
Asafetida, Gum (ferula Assafoetida L.)
FlavoringAsafetida gum is a natural resin extracted from Ferula assafoetida plants, used as a flavoring agent in food products. It provides a pungent, onion-like aroma and is commonly used in Asian cuisines, particularly Indian cooking, to enhance savory dishes.
Asafetida, Oil (ferula Assafoetida L.)
FlavoringAsafetida oil is a volatile oil extracted from the resin of Ferula assafoetida, a plant native to Central Asia. Used as a flavor enhancer and flavoring agent, it imparts a distinctive savory, umami-like taste commonly found in Indian and Middle Eastern cuisines.
Ascorbic Acid
ColorantAscorbic acid, commonly known as vitamin C, is a water-soluble organic compound used in food production as an antioxidant, preservative, and nutrient supplement. It prevents oxidation and spoilage while enhancing flavor and nutritional value across a wide range of food products.
Ascorbyl Palmitate
AntioxidantAscorbyl palmitate is a fat-soluble derivative of vitamin C used as an antioxidant in food products. It prevents oxidation and rancidity in oils, fats, and fatty foods by neutralizing free radicals.
Ascorbyl Stearate
AntioxidantAscorbyl stearate is a fat-soluble derivative of vitamin C used as an antioxidant in food products. It prevents oxidation and rancidity in foods containing fats and oils, extending shelf life while maintaining nutritional quality.
Asparagus, Seed And Root, Extract
FlavoringAsparagus seed and root extract is a natural flavoring ingredient derived from asparagus plant material. It functions as a flavor enhancer and flavoring agent in food products, leveraging the plant's characteristic savory and umami-rich compounds.
Aspartame
FlavoringAspartame (CAS 22839-47-0) is a synthetic non-nutritive sweetener and flavor enhancer approximately 200 times sweeter than sucrose. It is widely used in diet beverages, sugar-free products, and tabletop sweeteners globally, though regulatory approval varies by jurisdiction.
Aspergillus Niger For Fermentation Production Of Citric Acid
SolventAspergillus niger is a fungal microorganism used in fermentation to produce citric acid, a common food preservative and flavoring agent. The fungus itself is not directly added to food but serves as a biological catalyst in industrial citric acid production.
Astaxanthin
ColorantAstaxanthin is a naturally occurring carotenoid pigment that imparts red and pink coloring to foods. It is used as a food colorant in various products, though it is not approved as a food additive by the FDA in the United States.
Azodicarbonamide
Dough-conditionerAzodicarbonamide (ADA) is a synthetic chemical used as a dough conditioner and flour treatment agent in baking. It strengthens gluten networks and improves dough handling properties, making it widely used in commercial bread production.
Bacterial Catalase From Micrococcus Lysodeikticus
OtherBacterial Catalase From Micrococcus Lysodeikticus is an enzyme derived from the bacterium Micrococcus lysodeikticus that catalyzes the breakdown of hydrogen peroxide into water and oxygen. It is used in food processing as a processing aid to remove residual hydrogen peroxide from food products.
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