Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 1873–1896 of 3,972 additives
Elecampane Root, Extract (inula Helenium L.)
OtherElecampane root extract is derived from Inula helenium L., a plant traditionally used in herbal preparations. Its function in food products remains unclear, and it is not approved as a food additive by the FDA.
Elecampane Root, Oil (inula Helenium L.)
FlavoringElecampane Root, Oil (Inula helenium L.) is a natural flavoring agent derived from the roots and rhizomes of the elecampane plant. Primarily composed of sesquiterpene lactones, it is utilized in the food industry to impart distinct aromatic notes to various products. While not formally affirmed as GRAS by the FDA, its use as a flavoring has been evaluated by other expert panels.
Elemi, Gum
FlavoringGum Elemi is a natural resin obtained from Canarium luzonicum trees, primarily used as a flavoring agent and flavor enhancer in food products. It contributes aromatic and taste characteristics to beverages, confections, and other food items.
Elemi, Oil (canarium Spp.)
FlavoringElemi oil is a natural resinous extract from canarium tree species, traditionally used as a flavoring agent and flavor enhancer in food and beverage applications. It provides aromatic properties derived from the tree's oleoresin and is utilized primarily in specialty food formulations.
Enzyme-modified Fats
OtherEnzyme-modified Fats (CAS 977127-78-8) are lipid substances that have undergone alteration through enzymatic processes, typically to achieve specific physical or chemical properties. The precise function and primary use of this specific CAS-identified substance in food are not publicly documented and are listed as unknown.
Enzymes, Bacterial
OtherBacterial enzymes are naturally occurring proteins produced by microorganisms that catalyze biochemical reactions in food processing. They function as processing aids to improve texture, flavor, and efficiency in food manufacturing without becoming part of the final product.
Enzymes, Proteolytic
EmulsifierProteolytic enzymes are naturally occurring proteins that break down other proteins into smaller components. In food production, they function as processing aids, emulsifiers, and fermentation aids in various applications including baking, brewing, and dairy processing.
Epichlorohydrin Crosslinked With Ammonia
OtherEpichlorohydrin crosslinked with ammonia is a processing aid used in food manufacturing, primarily in ion exchange resins for water treatment and food processing applications. It is not approved as a food additive by the FDA and is not classified as GRAS (Generally Recognized as Safe).
Epoxyoxophorone
FlavoringEpoxyoxophorone (CAS: 38284-11-6) is a synthetic organic chemical compound primarily categorized as a flavoring agent or adjuvant. Its function in food is to impart or modify specific aroma and taste characteristics in various food and beverage products.
Epsilon-decalactone
FlavoringEpsilon-decalactone is a naturally occurring lactone compound used as a flavoring agent in food products. It imparts fruity, creamy, and peach-like flavor characteristics to beverages, dairy products, and confections.
Epsilon-dodecalactone
FlavoringEpsilon-dodecalactone is a naturally occurring organic compound belonging to the lactone family, used as a flavoring agent in processed foods. It provides fruity, creamy, and coconut-like sensory notes and is employed to enhance or create desired flavor profiles in various food products.
Erigeron, Oil (erigeron Canadensis L.)
FlavoringErigeron oil is a flavoring agent derived from Erigeron canadensis L. (horseweed plant). It is used in food and beverage products to provide herbal and plant-based flavor notes.
Erythorbic Acid
ColorantErythorbic acid is a synthetic antioxidant structurally similar to vitamin C, used primarily in cured and processed meats to prevent discoloration and maintain freshness. It functions as both a color stabilizer and antimicrobial agent in food preservation.
Esterase-lipase From Mucor Miehei
OtherEsterase-lipase from Mucor miehei is an enzyme derived from a fungal source used in food processing to break down fats and oils. It functions as a processing aid in cheese production and other dairy applications where fat hydrolysis is desired.
Estragole
FlavoringEstragole (CAS 140-67-0) is a naturally occurring organic compound belonging to the phenylpropene family, commonly found in herbs like tarragon, anise, and basil. It is used as a flavoring agent in food and beverages to impart characteristic anise-like and licorice notes.
Ethane-1,1-dithiol
FlavoringEthane-1,1-dithiol is an organosulfur compound used as a flavoring agent in the food industry. It is not approved as a GRAS substance by the FDA and has limited regulatory authorization in most jurisdictions.
Ethanesulfonic Acid, 2-(1-(difluoro-((trifluoroethenyl)oxy)methyl)-1,2,2,2-tetrafluoroethoxy)-1,1,2,2-tetrafluoro-, Polymer With Tetrafluoroethane
OtherThis is a complex fluorinated polymer (CAS 31175-20-9) with an unknown function in food applications. It has not been approved as Generally Recognized as Safe (GRAS) by the FDA and appears rarely, if at all, in commercial food products.
Ethanethiol
FlavoringEthanethiol, also known as ethyl mercaptan, is an organosulfur compound primarily used as a flavoring agent in the food industry. Despite its potent and often unpleasant odor at high concentrations, it is employed at extremely low levels to impart savory, meaty, onion, or garlic notes to various processed foods. Its function as a flavoring is valued for enhancing specific taste profiles in a controlled manner.
Ethoxyquin
AntioxidantEthoxyquin is a synthetic antioxidant used primarily in animal feed and some food applications to prevent fat oxidation and maintain nutritional quality. It is not approved as a food additive in the European Union and has limited approval in the United States.
Ethyl (p-tolyloxy)acetate
OtherEthyl (p-tolyloxy)acetate is a synthetic organic compound with the CAS number 67028-40-4. Its function in food applications remains undetermined, and it is not approved as a Generally Recognized as Safe (GRAS) substance by the FDA.
Ethyl 10-undecenoate
FlavoringEthyl 10-undecenoate is a synthetic flavoring compound derived from undecylenic acid. It is used in the food industry as a flavor enhancer and flavoring agent to provide fruity and fatty note characteristics to various food products.
Ethyl 2,4,7-decatrienoate
FlavoringEthyl 2,4,7-decatrienoate is a synthetic food additive primarily used as a flavoring agent or adjuvant. It is valued for its fruity aroma, reminiscent of apple, pineapple, and tropical fruits, and is incorporated into a variety of food products to enhance their sensory profile.
Ethyl 2,4-dioxohexanoate
FlavoringEthyl 2,4-dioxohexanoate (CAS: 13246-52-1) is a synthetic compound categorized as a flavoring agent or adjuvant in the food industry. Its primary function is to impart or enhance specific flavors in food products. It is not currently recognized as Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA).
Ethyl 2-(methyldithio)propionate
FlavoringEthyl 2-(methyldithio)propionate is a synthetic flavoring agent containing sulfur-based compounds. It is used in food products to impart savory, meaty, or sulfur-like flavor notes in very small quantities.
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