Food Additive Database

Glucose Oxidase Catalase Preparation

Glucose Oxidase Catalase Preparation is an enzyme complex derived from microorganisms that catalyzes the oxidation of glucose and the breakdown of hydrogen peroxide. It is used in food processing to remove oxygen and glucose, improving product stability and shelf life.

CAS 9001-35-8View

Glucose Oxidase From Aspergillus Niger

Glucose Oxidase From Aspergillus Niger is an enzyme derived from the fungus Aspergillus niger that catalyzes the oxidation of glucose. It is primarily used in food processing to remove residual oxygen and glucose, extending shelf life and preventing browning in various food products.

CAS 977031-82-5View

Glucose Oxidase From Penicillium Notatum

Glucose Oxidase from Penicillium Notatum is an enzyme derived from fungal fermentation that catalyzes the oxidation of glucose. It is used in food processing to remove oxygen, improve dough properties, and enhance food stability.

CAS 977090-09-7View

Glucose Pentaacetate

Glucose pentaacetate (CAS 83-87-4) is a modified carbohydrate compound created by acetylating glucose molecules. It functions as a flavoring agent or flavoring adjuvant in food applications, though it is not currently approved as a food additive by the FDA.

CAS 83-87-4View

Glucosidase From Aspergillus Flavus

Glucosidase from Aspergillus flavus is an enzyme used in food processing to break down glucosides into simpler sugars and other compounds. It functions as a processing aid in various food manufacturing applications where enzymatic hydrolysis is desired.

CAS 977091-48-7View

Glucosidase From Aspergillus Niger

Glucosidase from Aspergillus niger is an enzyme derived from a fungal source that breaks down glucosides into simpler sugars. It is used in food processing to improve texture, flavor release, and digestibility in various beverage and food applications.

CAS 977091-49-8View

Glucosidase From Aspergillus Oryzae

Glucosidase from Aspergillus oryzae is an enzyme derived from a naturally occurring fungus that breaks down complex carbohydrates and glucosides in food processing. It is primarily used in the production of sweeteners, alcoholic beverages, and other fermented food products to improve flavor development and fermentation efficiency.

CAS 977091-50-1View

Glutamic Acid Hydrochloride

Glutamic acid hydrochloride is the hydrochloride salt form of glutamic acid, a naturally occurring amino acid. It functions as a flavoring agent and nutrient supplement in food products, enhancing savory taste profiles.

CAS 138-15-8View

Avoid

Glutaraldehyde

Glutaraldehyde (CAS 111-30-8) is a five-carbon dialdehyde compound primarily used as an oxidizing or reducing agent in food processing. It is not approved as a food additive by the FDA and has no GRAS (Generally Recognized as Safe) status for food applications.

CAS 111-30-8View

Gluten, Gum

Nutrient

Gluten Gum is a nutrient supplement derived from gluten that functions as a thickening and stabilizing agent in food products. It provides protein and is Generally Recognized as Safe (GRAS) by the FDA with no reported adverse events or recalls.

CAS 977091-56-7View

Glycerin

Glycerin (also called glycerol) is a naturally-occurring compound with multiple functional roles in food production, including as an emulsifier, humectant, and sweetener. It is widely used in processed foods to improve texture, retain moisture, and enhance stability.

CAS 56-81-5View

Glycerin, Synthetic

Synthetic glycerin (also called glycerol) is a clear, viscous liquid used in food manufacturing as an emulsifier, humectant, and thickening agent. It functions to improve texture, retain moisture, and maintain product stability across a wide range of food applications.

CAS 977091-53-4View

Glycerol Tributyrate

Glycerol tributyrate is a fatty acid ester composed of glycerol and butyric acid, used as a flavoring agent and solvent in food products. It imparts a characteristic butter-like flavor and helps distribute flavoring compounds in food formulations.

CAS 60-01-5View

Glyceryl 5-hydroxydecanoate

Glyceryl 5-hydroxydecanoate (CAS 26446-31-1) is a synthetic flavoring compound derived from glycerol and hydroxydecanoic acid. It functions as a flavoring agent or adjuvant in food products to enhance or modify taste profiles.

CAS 26446-31-1View

Glyceryl 5-hydroxydodecanoate

Glyceryl 5-hydroxydodecanoate is a synthetic flavoring compound derived from glycerol and a hydroxylated fatty acid. It functions as a flavoring agent or adjuvant in food products, contributing to taste and aroma profiles.

CAS 26446-32-2View

Glyceryl Behenate

Glyceryl behenate is a synthetic fatty acid ester derived from glycerin and behenic acid, used as a formulation aid in pharmaceutical and cosmetic applications. While approved in some regulatory contexts, its use in food is limited and not formally recognized as GRAS by the FDA.

CAS 77538-19-3View

Glyceryl Lactooleate

Glyceryl lactooleate is a synthetic emulsifier derived from glycerol and lactic acid, used to improve texture and stability in food products. It functions as an emulsifier salt and formulation aid in various processed foods.

CAS 30283-16-0View

Glyceryl Lactopalmitate

Glyceryl lactopalmitate is a synthetic emulsifier composed of glycerin, lactic acid, and palmitic acid. It is used in food manufacturing to improve texture, stability, and mixing properties of various processed foods.

CAS 1338-09-6View

Glyceryl Monooleate

Glyceryl monooleate (GMO) is a fatty acid ester derived from glycerin and oleic acid, functioning primarily as an emulsifier in food products. It helps blend water and oil-based ingredients while also serving as an anticaking and drying agent in various food formulations.

CAS 25496-72-4View

Glyceryl Monostearate

Glyceryl monostearate (GMS) is an emulsifier derived from glycerin and stearic acid, commonly used in food manufacturing to stabilize mixtures of oil and water. It functions as a texturizer and firming agent in numerous processed foods including baked goods, margarine, and dairy products.

CAS 31566-31-1View

Glyceryl Palmitostearate

Glyceryl palmitostearate is a synthetic lipid compound created by combining glycerol with palmitic and stearic acids. It functions as a formulation aid in food products, helping to improve texture, stability, and processing characteristics.

CAS 8067-32-1View

Glyceryl Tribenzoate

Glyceryl tribenzoate is a synthetic flavoring agent and adjuvant composed of glycerol esterified with benzoic acid. It is used in food products to enhance or modify flavor profiles and is not currently approved as a food additive by the FDA.

CAS 614-33-5View

Glyceryl Tripropanoate

Glyceryl tripropanoate is a synthetic flavoring agent and solvent derived from glycerol and propionic acid. It is used in food products to provide flavor and assist in dissolving or dispersing other ingredients.

CAS 139-45-7View