Food Additive Database

Camphor, Japanese, White, Oil (cinnamomum Camphora (l.) Nees Et Eberm.)

Japanese white camphor oil is a volatile essential oil derived from the camphor tree (Cinnamomum camphora) traditionally used as a flavoring agent and color adjunct in food products. While it has culinary applications in Asian cuisine, it is not currently approved as a food additive by the FDA under GRAS (Generally Recognized as Safe) status.

CAS 8008-51-3View

Cananga, Oil (cananga Odorata Hook. F. And Thoms.)

Cananga oil is a natural essential oil derived from the flowers of Cananga odorata, a tropical tree native to Southeast Asia. It is used in food as a flavoring agent and coloring adjunct, though it is not currently approved as a food additive by the FDA.

CAS 68606-83-7View

Candelilla Wax (wax From Stems And Branches Of Euphorbia Cerifera)

Candelilla wax is a natural wax extracted from the stems and branches of the Euphorbia cerifera shrub native to Mexico and the southwestern United States. It serves multiple functions in food production, including as a lubricant, release agent, surface finisher, and masticatory substance in chewing gum and other confectionery products.

CAS 8006-44-8View

Candida Guilliermondii

Candida guilliermondii is a yeast species used as a processing aid in food production. It functions to assist in manufacturing processes rather than remaining in the final food product.

CAS 977075-47-0View

Candida Lipolytica

Candida lipolytica is a yeast microorganism with the CAS number 67892-25-5. Its specific function in food applications remains undetermined, and it has not received FDA GRAS (Generally Recognized as Safe) status.

CAS 67892-25-5View

Caution

Canthaxanthin

Canthaxanthin is a carotenoid pigment used as a food colorant to impart red-orange hues to various food products. It is not approved by the FDA as a food additive but is permitted in certain applications in other regulatory jurisdictions.

CAS 514-78-3View

Capers (capparis Spinosa L.)

Capers (Capparis spinosa L.) are the edible flower buds of the caper plant, used as a natural flavoring agent and flavor enhancer in food products. These small, brined buds add a distinctive tangy, salty taste and are commonly used in Mediterranean cuisine and as a culinary ingredient in various prepared foods.

CAS 977050-25-1View

Caprolactam

Caprolactam is an organic compound used as a flavoring agent or adjuvant in food products. It is not currently recognized as Generally Recognized as Safe (GRAS) by the FDA, though it has no reported adverse events or recalls associated with its food use.

CAS 105-60-2View

Capsicum (capsicum Spp.)

Capsicum is a natural colorant derived from red pepper plants (Capsicum species) that provides red to orange hues in food products. It functions as both a color additive and flavor enhancer, approved as GRAS (Generally Recognized as Safe) by the FDA with no reported adverse events or recalls.

CAS 977007-72-9View

Capsicum Extract (capsicum Spp.)

Capsicum Extract is a flavoring agent derived from capsicum peppers (Capsicum spp.) that imparts spicy, peppery notes to food products. It is used as a flavoring adjuvant in various processed foods and beverages to enhance taste profiles.

CAS 977018-42-0View

Capsicum, Oleoresin (capsicum Spp.)

Capsicum oleoresin is a natural extract from capsicum peppers (Capsicum spp.) used as a colorant and flavoring agent in foods. It provides red to orange coloring and peppery flavor notes derived from the pepper fruit and is commonly found in seasonings, sauces, and processed foods.

CAS 8023-77-6View

Caramel

Caramel (CAS 8028-89-5) is a dark brown colorant produced by heating sugars, used primarily to impart color and flavor to food and beverages. It functions as a colorant, flavoring agent, and sweetener in a wide range of commercial food products including soft drinks, sauces, and baked goods.

CAS 8028-89-5View

Caraway (carum Carvi L.)

Caraway (Carum carvi L.) is a natural flavoring agent derived from caraway seeds, commonly used to add distinctive warm, slightly sweet, and spicy notes to foods and beverages. It has been recognized as safe by the FDA and is widely used in traditional and modern food applications.

CAS 977001-27-6View

Caraway, Black (nigella Sativa L.)

Black caraway (Nigella sativa L.) is a traditional spice derived from the seeds of the nigella plant, used primarily as a flavoring agent in food products. It provides a distinctive, slightly bitter nutty taste and is commonly incorporated into breads, curries, and spice blends.

CAS 977017-84-7View

Caraway, Oil (carum Carvi L.)

Caraway oil is a volatile essential oil extracted from caraway seeds (Carum carvi L.), used as a flavoring agent in food and beverages. It imparts a characteristic warm, slightly spicy, and aromatic taste commonly found in rye breads, liqueurs, and seasoning blends.

CAS 8000-42-8View

Carbohydrase And Cellulase From Aspergillus Niger

Carbohydrase and cellulase from Aspergillus niger is an enzyme preparation derived from the fungus Aspergillus niger, used as a processing aid to break down carbohydrates and cellulose in food production. It facilitates texture modification and ingredient processing in various food manufacturing applications.

CAS 977050-27-3View

Carbohydrase And Protease, Mixture, From Bacillus Subtilis

Carbohydrase and Protease Mixture from Bacillus Subtilis is an enzyme complex derived from the bacterium Bacillus subtilis that breaks down carbohydrates and proteins in food. It is used in food processing to improve texture, digestibility, and processing efficiency in various food applications.

CAS 977082-97-5View

Carbohydrase From Aspergillus Oryzae

Carbohydrase from Aspergillus oryzae is an enzyme preparation derived from the fungus Aspergillus oryzae that breaks down carbohydrates in food processing. Its specific function in food applications remains poorly documented in available scientific literature.

CAS 977017-32-5View

Carbohydrase From Bacillus Amyloliquefaciens

Carbohydrase from Bacillus amyloliquefaciens is an enzyme derived from a naturally occurring bacterium that breaks down carbohydrates in food processing. It is used primarily in the production of starch-based products, beverages, and baked goods to improve texture, digestibility, and processing efficiency.

CAS 977184-71-6View

Carbohydrase From Bacillus Licheniformis

Carbohydrase from Bacillus licheniformis is an enzyme derived from the bacterium Bacillus licheniformis that breaks down carbohydrates in food processing. It is used in industrial food applications to improve texture, digestibility, and processing efficiency in various food products.

CAS 977043-27-8View

Carbohydrase From Bacillus Subtilis

Carbohydrase from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that catalyzes the breakdown of carbohydrates in food processing. It is used in food manufacturing to improve texture, digestibility, and processing efficiency in various food applications.

CAS 977031-70-1View

Carbohydrase From Rhizopus Oryzae

Carbohydrase from Rhizopus oryzae is an enzyme derived from a fungal source that breaks down carbohydrates during food processing. It functions as a processing aid to improve texture, fermentation efficiency, or other processing outcomes in food manufacturing.

CAS 977050-28-4View

Carbohydrase From Saccharomyces Spp.

Carbohydrase from Saccharomyces spp. is an enzyme derived from yeast species that breaks down complex carbohydrates into simpler sugars. It is used in food processing to improve fermentation efficiency, enhance sweetness, and modify texture in various food and beverage products.

CAS 977031-72-3View

Carbohydrase/proteinase Preparation, Bacillus Licheniformis