Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 2185–2208 of 3,972 additives
Geranyl Formate
FlavoringGeranyl formate is a naturally-derived organic compound used as a flavoring agent in food and beverage products. It provides fruity and floral aromatic notes and is employed to enhance or modify the sensory profile of various food applications.
Geranyl Hexanoate
FlavoringGeranyl hexanoate is an ester compound used as a flavoring agent in food products. It provides fruity and floral taste notes and is utilized in various processed foods and beverages to enhance or create desired flavor profiles.
Geranyl Isobutyrate
FlavoringGeranyl isobutyrate is a synthetic flavoring compound used to impart fruity, floral notes in food and beverage products. It occurs naturally in some fruits and is primarily employed in small quantities as a flavor adjuvant in processed foods.
Geranyl Isovalerate
FlavoringGeranyl isovalerate (CAS 109-20-6) is a naturally-derived organic compound used as a flavoring agent in food and beverage products. It contributes fruity, floral, and herbal notes to flavor formulations.
Geranyl Phenylacetate
FlavoringGeranyl phenylacetate (CAS 102-22-7) is a synthetic organic compound used as a flavoring agent in food products. It contributes fruity, floral, and rose-like aromatic notes to beverages, confections, and other processed foods.
Geranyl Propionate
FlavoringGeranyl propionate (CAS 105-90-8) is a synthetic flavoring compound that provides fruity, floral, and rose-like notes in food and beverage products. It is commonly used in small quantities to enhance the flavor profiles of beverages, confectionery, and processed foods.
Geranyl Tiglate
FlavoringGeranyl tiglate (CAS 7785-33-7) is a naturally-derived organic compound used as a flavoring agent in food products. It contributes fruity and floral notes to beverages, confections, and other food applications.
Geranyl Valerate
FlavoringGeranyl valerate is a synthetic flavoring compound classified as an ester, composed of geraniol and valeric acid. It is used in the food industry as a flavoring agent to impart fruity and floral notes to various food and beverage products.
Germander, Chamaedrys (teucrium Chamaedrys L.)
FlavoringGermander (Teucrium chamaedrys L.) is a plant-derived flavoring agent used to add herbal notes to food and beverages. While not GRAS-approved by the FDA, it has generated no adverse event reports or recalls in the United States food supply.
Germander, Chamaedrys, Extract (teucrium Chamaedrys L.)
FlavoringGermander (Teucrium chamaedrys L.) extract is a plant-derived flavoring agent obtained from the germander plant. It is used in the food industry as a flavoring agent or adjuvant to impart herbal notes to food and beverage products.
Germander, Chamaedrys, Extract Solid (teucrium Chamaedrys L.)
FlavoringGermander (Teucrium chamaedrys L.) extract solid is a plant-derived flavoring agent derived from the germander plant. It is used in food and beverage applications to impart herbal and slightly bitter flavor characteristics.
Germander, Golden (teucrium Polium L.)
FlavoringGolden germander (Teucrium polium L.) is a plant-derived flavoring agent extracted from a Mediterranean herb. It is used in small quantities to impart herbal and bitter flavor notes to beverages and food products, though it is not approved as a food additive by the FDA.
Ghatti, Gum (anogeissus Latifolia Wall.)
EmulsifierGum ghatti is a natural plant-derived gum extracted from the anogeissus latifolia tree native to India. It functions as an emulsifier, stabilizer, and thickener in food products, helping maintain texture and prevent ingredient separation.
Gibberellic Acid & Potassium Gibberellate
OtherGibberellic acid and potassium gibberellate are plant hormones derived from the fungus Gibberella fujikuroi, used in brewing and malting processes to enhance grain fermentation and enzyme development. These compounds are not currently approved as food additives by the FDA but are permitted in some international jurisdictions for specific food processing applications.
Ginger (zingiber Officinale Rosc.)
FlavoringGinger (Zingiber officinale Rosc.) is a natural flavoring agent derived from the rhizome of the ginger plant, widely used in food and beverages to impart characteristic spicy and warm flavors. It is recognized as Generally Recognized As Safe (GRAS) by the FDA with no reported adverse events or recalls.
Ginger, Extract (zingiber Officinale Rosc.)
FlavoringGinger extract (Zingiber officinale Rosc.) is a concentrated flavoring derived from ginger root that provides the characteristic spicy, warm taste of ginger to food and beverage products. It is used as a flavoring agent and sensory adjuvant in a wide variety of foods and drinks.
Ginger, Oil (zingiber Officinale Rosc.)
FlavoringGinger oil (Zingiber officinale Rosc.) is an essential oil extracted from ginger rhizomes, used as a natural flavoring agent in food and beverages. It provides characteristic warm, spicy notes and is derived from the same plant used in culinary and traditional applications.
Ginger, Oleoresin (zingiber Officinale Rosc.)
FlavoringGinger oleoresin is a concentrated extract from ginger root (Zingiber officinale) that contains the plant's natural flavor compounds and essential oils. It is used as a flavoring agent in food and beverages to impart characteristic ginger taste and aroma.
Glucono-delta Lactone
FlavoringGlucono-delta lactone (GDL) is a naturally occurring organic compound derived from glucose that functions as a leavening agent, pH control agent, and flavor enhancer in food products. It is widely used in baking, curing, and pickling applications due to its ability to slowly release acid and improve food texture and preservation.
Glucose Isomerase From Bacillus Coagulans
OtherGlucose Isomerase From Bacillus Coagulans is an enzyme derived from the bacterium Bacillus coagulans that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetening ingredients.
Glucose Isomerase From Immobilized Arthrobacter Globiformis
OtherGlucose Isomerase from Immobilized Arthrobacter Globiformis is an enzyme preparation derived from the bacterium Arthrobacter globiformis that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup and other sweetener applications in the food industry.
Glucose Isomerase From Streptomyces Olivaceus
OtherGlucose Isomerase from Streptomyces olivaceus is an enzyme derived from the bacterium Streptomyces olivaceus that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup (HFCS) and other sweetener manufacturing processes in the food industry.
Glucose Isomerase From Streptomyces Olivochromogenes
OtherGlucose isomerase from Streptomyces olivochromogenes is an enzyme derived from bacteria that catalyzes the conversion of glucose to fructose. It is used in the food industry to produce high-fructose corn syrup and other sweetener products.
Glucose Isomerase From Streptomyces Rubiginosus
OtherGlucose Isomerase from Streptomyces Rubiginosus is an enzyme derived from a soil bacterium that catalyzes the conversion of glucose to fructose. It is primarily used in the food industry to produce high-fructose corn syrup and other sweetener products.
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