Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1441–1464 of 3,972 additives
Carvacryl Ethyl Ether
FlavoringCarvacryl Ethyl Ether (CAS 4732-13-2) is a synthetic flavoring substance categorized as an ether, primarily used in food and beverages as a flavor enhancer and flavoring agent. It imparts spicy, herbaceous, and phenolic notes to products, contributing to desired taste profiles. This additive has undergone safety evaluations by expert panels and regulatory bodies.
Carveol
FlavoringCarveol is a naturally occurring monoterpene alcohol found in essential oils of caraway, dill, and spearmint. It functions as a flavoring agent and flavor enhancer in food products, contributing spicy and herbal sensory notes.
Carvomenthol
FlavoringCarvomenthol is a naturally-derived flavoring compound with a minty, cooling taste profile. It is used in small quantities in food and beverage products to provide sensory characteristics associated with menthol and mint flavors.
Carvone
FlavoringCarvone (CAS 99-49-0) is a naturally occurring organic compound responsible for the characteristic flavor of caraway and spearmint. It is used as a flavoring agent in food and beverage products to provide minty or spice-like taste profiles.
Carvyl Acetate
FlavoringCarvyl acetate is a naturally-derived flavoring compound with a fruity, spicy aroma used in food and beverage applications. It functions as a flavor enhancer and flavoring agent to create or improve taste profiles in processed foods.
Carvyl Palmitate
FlavoringCarvyl palmitate is a synthetic flavoring agent created by combining carvyl alcohol with palmitic acid. It is used in food products to impart aromatic flavoring characteristics, particularly in beverages and confectionery applications.
Carvyl Propionate
FlavoringCarvyl propionate (CAS 97-45-0) is a synthetic flavoring compound derived from carving carvacrol, used as a flavor enhancer and flavoring agent in food products. It provides spicy, herbaceous flavor notes and is employed in small quantities to enhance the sensory profile of various processed foods and beverages.
Caryophyllene Alcohol
FlavoringCaryophyllene Alcohol is a naturally-derived flavoring compound with a woody, spicy aroma profile. It is used in small quantities in food and beverage products to impart or enhance flavor characteristics.
Caryophyllene Alcohol Acetate
FlavoringCaryophyllene alcohol acetate is a synthetic flavoring compound derived from caryophyllene, a natural terpene found in cloves and hops. It functions as a flavor enhancer and flavoring agent in food products, contributing spicy and woody aromatic notes.
Cascara, Bitterless, Extract (rhamnus Purshiana Dc.)
ColorantCascara, Bitterless, Extract is a natural colorant derived from the bark of the Rhamnus purshiana (cascara sagrada) plant. It is used in food manufacturing as a coloring agent and flavoring adjuvant to impart brown to dark brown hues and enhance flavor profiles in various food products.
Cascarilla Bark, Extract (croton Spp.)
FlavoringCascarilla bark extract is a natural flavoring agent derived from the bark of Croton species plants, primarily used to impart bitter and aromatic qualities to beverages and food products. It functions as a flavoring adjuvant in food manufacturing but has not been granted GRAS (Generally Recognized as Safe) status by the FDA.
Cascarilla Bark, Oil (croton Spp.)
FlavoringCascarilla bark oil is a natural flavoring agent derived from Croton species plants, primarily used to impart distinctive bitter and aromatic notes in beverages and food products. It functions as a flavoring adjuvant in small quantities to enhance taste profiles.
Casein
EmulsifierCasein is a milk protein derived from cow's milk that functions as an emulsifier, stabilizer, and texturizer in food products. It is widely used in dairy and non-dairy applications to improve texture, consistency, and nutritional content, and is recognized as safe by the FDA.
Cassia Buds (cinnamomum Cassia Blume)
FlavoringCassia Buds (Cinnamomum Cassia Blume) are the dried, immature fruits of the cassia tree, known for their aromatic and pungent flavor. Primarily used as a flavoring agent or adjuvant in food, they impart a warm, spicy note characteristic of cassia cinnamon.
Cassie, Absolute (acacia Farnesiana (l.) Willd.)
FlavoringCassie Absolute is a natural flavoring agent derived from the flowers of Acacia farnesiana (sweet acacia). It functions as a flavor enhancer and flavoring adjuvant in food products, primarily used to impart floral and woody aromatic notes.
Castor Oil (ricinus Communis L.)
EmulsifierCastor oil is a plant-derived oil extracted from Ricinus communis seeds, used in food manufacturing as an emulsifier, lubricant, and release agent. It performs multiple functional roles including reducing caking, enhancing flavors, and improving product texture in various food applications.
Castoreum, Extract (castor Spp.)
FlavoringCastoreum extract is a natural flavoring substance derived from the castor beaver (Castor canadensis) used primarily as a flavor enhancer and flavoring agent in food products. It has been used in food manufacturing for decades and contains no reported adverse events or FDA recalls.
Castoreum, Liquid (castor Spp.)
FlavoringCastoreum, Liquid is a natural flavoring substance derived from the castor sac secretions of beaver species. It functions as a flavor enhancer and flavoring agent in food products, contributing to vanilla, maple, and musky flavor profiles.
Catalase From Aspergillus Niger
OtherCatalase from Aspergillus niger is an enzyme derived from a naturally occurring fungus that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food manufacturing and preservation processes.
Catalase From Bovine Liver
OtherCatalase from bovine liver is an enzyme derived from cow liver that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove hydrogen peroxide used in food processing and extending shelf life.
Catalase From Penicillium Notatum
OtherCatalase from Penicillium notatum is an enzyme derived from a fungal strain that breaks down hydrogen peroxide into water and oxygen. It functions as a processing aid and antimicrobial agent in food production, helping remove residual hydrogen peroxide used in food processing.
Catechu, Black, Extract (acacia Catechu Willd.)
FlavoringBlack catechu extract is a natural flavoring agent derived from the acacia catechu tree, used primarily as a flavor enhancer in food products. It has no reported adverse events or recalls in FDA records, though it is not designated as Generally Recognized as Safe (GRAS).
Catechu, Black, Powder (acacia Catechu Willd.)
ColorantBlack Catechu Powder is a natural colorant derived from the acacia catechu tree, traditionally used in food and beverage applications. It functions as both a coloring agent and flavor enhancer, providing brown to black pigmentation to various food products.
Cedar Leaf, Oil (thuja Occidentalis L.)
FlavoringCedar leaf oil (Thuja occidentalis L.) is an essential oil extracted from the leaves of the eastern white cedar tree, used as a flavoring agent in food products. It imparts a woody, camphoraceous flavor and is primarily employed in beverages, seasonings, and other food applications where traditional herbal notes are desired.
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