Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1369–1392 of 3,972 additives
Calcium Myristate
EmulsifierCalcium myristate is a calcium salt derived from myristic acid, a saturated fatty acid. It functions primarily as an emulsifier, anticaking agent, and lubricant in food products, helping to maintain texture and prevent clumping in powdered and granulated foods.
Calcium Oleate
StabilizerCalcium oleate is an inorganic salt derived from oleic acid and calcium, functioning as a stabilizer and thickening agent in food products. It helps maintain consistency and prevent separation in various food formulations.
Calcium Oxide
NutrientCalcium oxide, also known as quicklime, is an inorganic compound used in food processing as a nutrient supplement, pH control agent, and texturizing agent. It serves multiple functions including anticaking, dough strengthening, and firming in various food applications.
Calcium Palmitate
EmulsifierCalcium palmitate is a calcium salt of palmitic acid used primarily as an anticaking agent, emulsifier, and lubricant in food products. It helps prevent clumping in powdered foods and improves texture and flow properties in various formulations.
Calcium Pantothenate
NutrientCalcium pantothenate is the calcium salt form of pantothenic acid (vitamin B5), a water-soluble B-complex vitamin essential for human metabolism. It is added to foods and beverages as a nutrient supplement to increase or maintain vitamin B5 content.
Calcium Pantothenate, Calcium Chloride Double Salt
NutrientCalcium pantothenate calcium chloride double salt is a nutrient supplement form of pantothenic acid (vitamin B5) combined with calcium chloride. It is used to fortify foods and beverages with this essential B vitamin, supporting energy metabolism and other physiological functions.
Calcium Peroxide
SequestrantCalcium peroxide is an oxidizing agent approved by the FDA as Generally Recognized as Safe (GRAS) that strengthens dough and treats flour in baking applications. It works by oxidizing flour components to improve dough elasticity and bread quality.
Calcium Phosphate, Dibasic
EmulsifierCalcium phosphate, dibasic (CAS 7757-93-9) is an inorganic salt commonly used in food manufacturing as an emulsifier, anticaking agent, and nutrient supplement. It serves multiple functional roles including dough strengthening, leavening, and pH control in various food products.
Calcium Phosphate, Monobasic
StabilizerCalcium phosphate, monobasic (CAS 7758-23-8) is an inorganic salt used in food processing as a multi-functional additive. It serves primarily as a dough strengthener, leavening agent, and nutrient supplement, with applications across baking, dairy, and processed foods.
Calcium Phosphate, Tribasic
EmulsifierCalcium phosphate, tribasic (also known as tricalcium phosphate) is an inorganic salt that functions as an emulsifier, anti-caking agent, and nutrient supplement in food products. It is widely used in powdered foods, dairy products, and fortified items to improve texture, prevent clumping, and enhance nutritional value.
Calcium Phytate
OtherCalcium phytate is a salt compound formed from phytic acid and calcium. Its specific function in food applications remains unclear, and it is not currently recognized as safe (GRAS) by the FDA for use as a food additive.
Calcium Propionate
AntioxidantCalcium propionate is a salt derived from propionic acid that functions as an antimicrobial preservative and antioxidant in food products. It is widely used in baked goods, dairy products, and other foods to inhibit mold and bacterial growth, extending shelf life while maintaining food safety.
Calcium Pyrophosphate
NutrientCalcium pyrophosphate is an inorganic salt compound used as a nutrient supplement in food products. It provides bioavailable calcium and is commonly added to fortified foods and beverages to enhance their nutritional content.
Calcium Salts Of Fatty Acids
EmulsifierCalcium salts of fatty acids are mineral compounds derived from the reaction of calcium with naturally occurring fatty acids. They function as emulsifiers, anticaking agents, and lubricants in food products, helping to maintain texture and prevent clumping.
Calcium Silicate
FlavoringCalcium silicate (CAS 1344-95-2) is an inorganic compound used primarily as an anticaking agent in powdered food products. It functions by absorbing moisture and preventing clumping, while also serving as a flavor enhancer and formulation aid in various food applications.
Calcium Sorbate
PreservativeCalcium sorbate is the calcium salt of sorbic acid, a naturally occurring 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 quality.
Calcium Stearate
EmulsifierCalcium stearate is a salt derived from stearic acid and calcium, functioning primarily as an anticaking agent and emulsifier in food products. It prevents clumping in powdered ingredients and helps maintain uniform texture and stability in various food formulations.
Calcium Stearoyl-2-lactylate
EmulsifierCalcium stearoyl-2-lactylate (CSL) is an emulsifier and dough strengthener derived from stearic acid and lactic acid. It is commonly used in baked goods to improve texture, volume, and shelf life by strengthening gluten networks and stabilizing air incorporation.
Calcium Sulfate
StabilizerCalcium sulfate (CAS 7778-18-9) is a naturally occurring mineral compound approved as a food additive by the FDA with GRAS status. It functions primarily as a stabilizer, anticaking agent, and leavening agent in various food products, with multiple regulatory applications across food processing.
Calumba Root (jatrorrhiza Palmata (lam.) Miers)
FlavoringCalumba root (Jatrorhiza palmata) is a plant-derived flavoring agent traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food and beverage formulations, contributing bitter and aromatic characteristics.
Calumba Root, Extract (jatrorrhiza Palmata (lam.) Miers)
FlavoringCalumba Root, Extract, derived from the plant Jatrorrhiza palmata (Lam.) Miers, is a substance primarily utilized as a flavoring agent or adjuvant in various food products. Its function is to impart or enhance specific flavor characteristics, contributing to the overall taste profile of food items.
Camphene
ColorantCamphene is a bicyclic monoterpene compound derived from natural sources like turpentine and camphor oil. It is used in food as a flavoring agent and has been investigated for potential coloring applications, though it is not currently approved as a food additive by the FDA.
Campholene Acetate
FlavoringCampholene Acetate (CAS 1727-68-0) is a synthetic flavoring agent derived from campholene, a terpene compound. It is used in food and beverage products to provide fruity and woody flavor notes.
Camphor Oil, Formosan Ho-sho, Leaves (cinnamomum Camphora)
FlavoringCamphor Oil, Formosan Ho-sho is a volatile essential oil derived from the leaves of Cinnamomum camphora (camphor laurel tree). It is used as a flavoring agent in food products, primarily in small quantities to impart distinctive aromatic and taste characteristics.
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