Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1417–1440 of 3,972 additives
Carbon Dioxide
FlavoringCarbon dioxide (CO₂) is a naturally occurring gas used in food production as a preservative, propellant, and processing aid. It functions as an antimicrobial agent, antioxidant, and pH control agent across numerous food and beverage applications.
Carboxymethyl Cellulose
EmulsifierCarboxymethyl cellulose (CMC) is a cellulose-derived polymer widely used in food as a thickener, stabilizer, and emulsifier. It functions to improve texture, prevent separation, and maintain consistency in various processed foods and beverages.
Carboxymethyl Cellulose, Sodium Salt
EmulsifierSodium carboxymethyl cellulose (CMC) is a cellulose derivative widely used in food manufacturing as a thickener, stabilizer, and emulsifier. It helps improve texture, prevent ingredient separation, and maintain product consistency in various processed foods.
Carboxymethyl Hydroxyethyl Cellulose
EmulsifierCarboxymethyl hydroxyethyl cellulose (CMHEC) is a modified cellulose derivative used as an emulsifier, stabilizer, and thickener in food products. It helps maintain consistent texture and prevent ingredient separation in various processed foods.
Cardamom (elletaria Cardamomum (l.) Maton)
FlavoringCardamom (Elettaria cardamomum) is a natural spice derived from the seeds of a tropical plant, widely used as a flavoring agent in food and beverages. It has been granted GRAS (Generally Recognized As Safe) status by the FDA and has no reported adverse events or recalls associated with its use as a food additive.
Cardamom Oleoresin
FlavoringCardamom oleoresin is a concentrated flavoring extract derived from cardamom seeds, containing the essential oils and flavor compounds that give cardamom its distinctive warm, spicy taste. It is used in small quantities in food and beverage products as a natural flavoring agent.
Cardamom Seed, Oil (elletaria Cardamomum (l.) Maton)
FlavoringCardamom seed oil is a natural flavoring agent derived from the seeds of Elettaria cardamomum, a tropical plant native to India. It is used in food and beverage products to impart the characteristic warm, slightly sweet, and aromatic flavor of cardamom.
Carmine (coccus Cacti L.)
ColorantCarmine is a natural red colorant derived from the cochineal insect (Coccus cacti L.), primarily used to impart red and pink hues to food and beverages. It has been used for centuries as a traditional dye and remains a common food colorant in many countries.
Carnauba Wax (copernicia Cerifera (arruda) Mart.)
Acidity-regulatorCarnauba wax is a natural plant-derived wax extracted from the leaves of the carnauba palm tree native to Brazil. It functions as a surface-finishing agent, anticaking agent, and lubricant in food manufacturing, helping to prevent clumping and provide a polished appearance to food products.
Carob Bean, Extract (ceratonia Siliqua L.)
FlavoringCarob bean extract is a natural flavoring agent derived from the pods of the carob tree (Ceratonia siliqua L.). It is used in food products to provide a chocolate-like flavor and is generally recognized as safe based on its long history of use in traditional foods.
Carrageenan
EmulsifierCarrageenan is a natural polysaccharide extracted from red seaweed that functions primarily as a thickener, stabilizer, and emulsifier in food products. It is widely used in dairy, meat, and plant-based foods to improve texture and prevent separation of ingredients.
Carrageenan And Salts Of Carrageenan
EmulsifierCarrageenan and salts of carrageenan are natural polysaccharides extracted from red seaweed, widely used in food production as emulsifiers, stabilizers, and thickeners. These additives help maintain texture and consistency in dairy products, beverages, and processed foods.
Carrageenan Salts With Polysorbate 80
OtherCarrageenan Salts With Polysorbate 80 is a combination additive that pairs carrageenan, a natural gelling agent derived from red seaweed, with polysorbate 80, an emulsifier. This formulation functions as a drying agent in food products, helping to control moisture content and improve texture stability.
Carrageenan With Polysorbate 80
EmulsifierCarrageenan with Polysorbate 80 is a combination additive that functions as an emulsifier and stabilizer in food products. It combines carrageenan, a natural thickening agent derived from red seaweed, with polysorbate 80, a synthetic emulsifier, to improve texture and shelf stability in various food applications.
Carrageenan, Ammonium Salt Of
EmulsifierCarrageenan, ammonium salt of is a modified form of carrageenan, a natural polysaccharide extracted from red seaweed. It functions as an emulsifier, stabilizer, and thickening agent in food products, helping maintain texture and prevent ingredient separation.
Carrageenan, Ammonium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, ammonium salt of, with polysorbate 80 is a modified carrageenan emulsifier combining natural seaweed-derived carrageenan with polysorbate 80 to improve texture and stability in food products. It functions as both an emulsifier and thickening agent in various processed foods.
Carrageenan, Calcium Salt Of
EmulsifierCarrageenan, calcium salt of (also called calcium carrageenan) is a natural polysaccharide extracted from red seaweed used as an emulsifier, stabilizer, and thickening agent in food products. It helps maintain texture and prevent ingredient separation in dairy, meat, and beverage applications.
Carrageenan, Calcium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, Calcium Salt Of, With Polysorbate 80 is a complex food additive combining carrageenan (a natural seaweed extract) with calcium salts and polysorbate 80 to function as an emulsifier and stabilizer. It is used in food formulations to improve texture, maintain stability, and prevent separation of ingredients.
Carrageenan, Potassium Salt Of
EmulsifierPotassium carrageenan is a natural thickening and stabilizing agent derived from red seaweed. It is widely used in food products to improve texture, maintain consistency, and prevent ingredient separation in dairy, meat, and beverage applications.
Carrageenan, Potassium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, Potassium Salt Of, With Polysorbate 80 is a combination food additive that pairs carrageenan (a natural thickening agent derived from red seaweed) with polysorbate 80 (an emulsifier) to stabilize and improve texture in food products. This combination is used primarily in dairy, beverage, and processed food applications to prevent ingredient separation and maintain consistent product quality.
Carrageenan, Sodium Salt Of
FlavoringCarrageenan, sodium salt of (CAS 9061-82-9) is a naturally derived polysaccharide extracted from red seaweed that functions as a stabilizer, thickener, and flavoring agent in food products. It is widely used in the food industry to improve texture and consistency in various beverages and food formulations.
Carrageenan, Sodium Salt Of, With Polysorbate 80
EmulsifierCarrageenan, sodium salt of, with polysorbate 80 is a modified carrageenan compound combining the natural seaweed extract carrageenan with polysorbate 80 to enhance emulsifying and stabilizing properties. It is used in food products to improve texture, prevent separation, and maintain consistency in various formulations.
Carrot, Oil (daucus Carota L.)
ColorantCarrot oil is a natural extract derived from carrot seeds (Daucus carota L.) that serves as a colorant and flavoring agent in food products. It imparts orange/yellow hues and subtle carrot flavor to foods without synthetic additives.
Carvacrol
FlavoringCarvacrol is a naturally occurring phenolic compound found in oregano, thyme, and other herbs. It is used as a flavoring agent in food and beverages to impart spicy, herbal notes characteristic of Mediterranean cuisine.
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