Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1513–1536 of 3,972 additives
Chloromethyl Methyl Ether
OtherChloromethyl methyl ether (CAS 107-30-2) is a chemical compound used as a processing aid in food manufacturing. It is not approved as a food additive by the FDA and is not listed as Generally Recognized as Safe (GRAS).
Chloropentafluoroethane
OtherChloropentafluoroethane (CFC-115) is a chlorofluorocarbon compound historically used as a propellant in food aerosol products. It has been phased out in most applications due to ozone depletion concerns rather than direct food safety issues.
Chlorophyll
OtherChlorophyll is the ubiquitous green pigment found in plants, essential for photosynthesis. While naturally present in numerous foods, the specific function of chlorophyll (CAS 1406-65-1) when added directly as an isolated food additive is often listed as unknown, primarily because its derivatives, such as copper chlorophyllins, are the more stable and commonly utilized forms for food applications.
Cholic Acid
Acidity-regulatorCholic acid is a naturally occurring bile acid used as a pH control and acidity regulator in food applications. It functions to maintain stable pH levels in food products and is derived from bile acid chemistry.
Choline Bitartrate
NutrientCholine bitartrate is a salt form of choline, an essential nutrient, combined with tartaric acid for stability. It is used as a nutrient supplement in foods and dietary supplements to support choline intake, which plays roles in cognitive function, liver health, and cell membrane structure.
Choline Chloride
NutrientCholine chloride is a water-soluble compound containing choline, an essential nutrient required for normal cell function, neurological development, and liver health. It is used as a nutrient supplement in food and animal feed to meet dietary choline requirements.
Choline Chloride(also Includes Choline)
FlavoringCholine chloride is a water-soluble compound containing choline, an essential nutrient required for various metabolic processes. It is used as a flavoring agent and nutritional supplement in food and animal feed products.
Chrysanthemum Extract
FlavoringChrysanthemum extract is a natural flavoring ingredient derived from chrysanthemum flowers, used to impart floral and herbal notes to food and beverage products. It functions as a flavoring agent or adjuvant in various food applications.
Chymosin Preparation, Aspergillus Niger Var. Awamori
StabilizerChymosin Preparation, Aspergillus Niger Var. Awamori is an enzyme derived from the fungus Aspergillus niger that functions as a processing aid and stabilizer in food manufacturing. It is primarily used in cheese production and other fermentation processes to aid in protein coagulation and texture development.
Chymosin Preparation, Escherichia Coli K-12
StabilizerChymosin Preparation from Escherichia coli K-12 is a genetically engineered enzyme used as a processing aid and stabilizer in food production. It is primarily utilized in cheese manufacturing as a milk-clotting agent, serving as a biotechnological alternative to animal-derived rennet.
Chymosin Preparation, Kluyveromyces Marxianus Var. Lactis
OtherChymosin Preparation from Kluyveromyces Marxianus Var. Lactis is a genetically modified enzyme used in cheese production to coagulate milk. It functions as a milk-clotting enzyme, replacing traditional animal-derived rennet in modern cheesemaking.
Cinchona Bark, Red (cinchona Succirubra Pav. Or Its Hybrids)
FlavoringRed cinchona bark is a natural flavoring agent derived from the bark of Cinchona succirubra trees, traditionally used to impart bitter flavors in beverages and food products. It contains alkaloids including quinine and is employed in small quantities as a flavoring adjuvant in the food industry.
Cinchona Bark, Red, Extract (cinchona Succirubra Pav. Or Its Hybrids)
FlavoringCinchona bark red extract is a natural flavoring agent derived from the bark of Cinchona succirubra trees or their hybrids. It is used in food and beverages to impart bitter flavoring characteristics and is traditionally associated with tonic beverages.
Cinchona Bark, Yellow (cinchona Spp.)
FlavoringCinchona bark, yellow is a natural flavoring agent derived from the bark of cinchona tree species. It is used in food and beverage production to impart bitter and quinine-like flavoring characteristics, historically employed in tonic waters and other beverages.
Cinchona Bark, Yellow, Extract (cinchona Spp.)
FlavoringCinchona Bark, Yellow, Extract is a natural flavoring agent derived from the bark of Cinchona species trees, traditionally used to impart bitter flavoring compounds to beverages and food products. The extract contains alkaloids and other plant compounds that provide distinctive bitter and slightly aromatic characteristics.
Cinchona, Extract (cinchona Spp.)
FlavoringCinchona extract is a flavoring agent derived from the bark of cinchona tree species, used to impart bitter taste notes in beverages and food products. It contains alkaloids including quinine and has been used historically in traditional medicine and as a flavoring component in some beverages.
Cinnamaldehyde
FlavoringCinnamaldehyde (CAS 104-55-2) is an organic compound that gives cinnamon its characteristic flavor and aroma. It is used as a flavoring agent in food and beverages to provide cinnamon taste without adding actual cinnamon spice.
Cinnamaldehyde Ethylene Glycol Acetal
FlavoringCinnamaldehyde ethylene glycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component of cinnamon flavor. It is used in food products to provide cinnamon and spice-like flavoring notes.
Cinnamaldehyde Propyleneglycol Acetal
FlavoringCinnamaldehyde propyleneglycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component responsible for cinnamon's distinctive taste and aroma. It is used in food and beverage products to impart cinnamon-like flavoring.
Cinnamic Acid
FlavoringCinnamic acid is a naturally occurring organic compound found in cinnamon and other plants, used as a flavoring agent in food products. It provides a characteristic cinnamon-like taste and aroma to beverages, confectionery, and baked goods.
Cinnamon (cinnamomum Spp.)
FlavoringCinnamon (Cinnamomum spp.) is a natural spice derived from the bark of cinnamon trees, widely used as a flavoring agent in food and beverages. It functions as a flavoring adjuvant and processing aid, contributing distinctive warm, sweet, and spicy notes to various food products.
Cinnamon Bark Oleoresin, Ceylon, Chinese, Or Saigon (cinnamomum Spp.)
FlavoringCinnamon bark oleoresin is a concentrated flavoring extract derived from cinnamon bark species native to Ceylon, China, and Saigon regions. It is used as a natural flavoring agent in food and beverage products to impart cinnamon taste and aroma.
Cinnamon Bark, Extract (cinnamomum Spp.)
FlavoringCinnamon Bark Extract is a flavoring agent derived from the bark of Cinnamomum species plants. It is used in food and beverage products to impart cinnamon flavor and aroma, and has been documented with zero adverse events and recalls in FDA records.
Cinnamon Bark, Oil (cinnamomum Spp.)
FlavoringCinnamon Bark Oil is a volatile essential oil derived from cinnamon trees (Cinnamomum species), used as a flavoring agent in foods and beverages. It provides the characteristic warm, spicy flavor of cinnamon and is commonly used in baked goods, beverages, and confectionery products.
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