Food Additive Database
3,972 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Showing 2353–2376 of 3,972 additives
Hydroxypropyl Methylcellulose
EmulsifierHydroxypropyl methylcellulose (HPMC) is a semi-synthetic polymer derived from cellulose, a natural plant fiber. It functions as a versatile food additive that improves texture, stability, and moisture retention in various processed foods.
Hyssop (hyssopus Officinalis L.)
FlavoringHyssop (Hyssopus officinalis L.) is a flavoring agent derived from an aromatic herb in the mint family. It is used in food and beverage products to provide herbal, slightly minty flavor characteristics.
Hyssop, Extract (hyssopus Officinalis L.)
FlavoringHyssop extract is a flavoring agent derived from the hyssopus officinalis plant, used to impart herbal and minty notes to food and beverages. It is not approved as GRAS (Generally Recognized As Safe) by the FDA but has no reported adverse events or recalls associated with its use.
Hyssop, Oil (hyssopus Officinalis L.)
FlavoringHyssop oil is an essential oil derived from the hyssop plant (Hyssopus officinalis L.), used as a flavoring agent in food and beverages. It provides a minty, slightly bitter taste and aromatic properties to various food products.
Iceland Moss (cetraria Islandica Ach.)
OtherIceland Moss (Cetraria islandica) is a lichen traditionally used in herbal preparations and some food products. Its specific function in modern food manufacturing remains unclear, with minimal regulatory approval and no documented adverse events or recalls in FDA records.
Immortelle, Absolute (helichrysum Angustifolium Dc)
OtherImmortelle absolute is a concentrated aromatic extract derived from the Helichrysum angustifolium plant, also known as curry plant or immortelle flower. Its specific function in food applications remains poorly documented, and it is not approved as a food additive by the FDA.
Immortelle, Extract (helichrysum Angustifolium Dc.)
FlavoringImmortelle extract is a natural flavoring agent derived from the Helichrysum angustifolium plant, commonly known as curry plant or immortelle flower. It is used in food and beverage products to provide distinctive floral and herbal notes to flavor formulations.
Imperatoria (peucedanum Ostruthium (l.) Koch (imperatoria Ostruthium L.))
FlavoringImperatoria (Peucedanum ostruthium) is a plant-derived flavoring agent extracted from the roots of a European medicinal plant. It is used in small quantities to provide herbal, slightly bitter notes in food and beverage applications.
Indole
FlavoringIndole is an organic compound derived from coal tar or synthesized chemically, used as a flavoring agent in food products. It contributes a characteristic fecal or animalic note to certain fragrances and flavoring systems, though its use in food is limited and not officially approved by the FDA as a food additive.
Inositol
NutrientInositol is a naturally occurring carbohydrate compound found in foods and produced by the human body. It functions as a nutrient supplement in food products and is recognized as safe by the FDA for use in dietary supplements and fortified foods.
Insoluble Glucose Isomerase Enzyme Preparations
OtherInsoluble Glucose Isomerase Enzyme Preparations are immobilized enzyme catalysts derived from microbial sources, primarily used in high-fructose corn syrup (HFCS) production to convert glucose into fructose. These preparations enable efficient, continuous industrial sweetener manufacturing while minimizing enzyme contamination in final products.
Invert Sugar
FlavoringInvert sugar is a mixture of glucose and fructose created by breaking down sucrose through hydrolysis. It is used in food products as a sweetener and flavor enhancer, valued for its ability to prevent crystallization and enhance sweetness perception.
Invert Sugar Syrup
FlavoringInvert sugar syrup is a liquid sweetener produced by breaking down sucrose into glucose and fructose through hydrolysis. It functions as a nutritive sweetener, humectant, and flavoring agent in numerous food and beverage products, helping maintain moisture and enhance sweetness.
Invertase From Saccharomyces Cerevisiae
StabilizerInvertase from Saccharomyces cerevisiae is an enzyme derived from baker's yeast that catalyzes the breakdown of sucrose into glucose and fructose. It functions as a processing aid and stabilizer in food manufacturing, particularly in confectionery and beverage production.
Ion Exchange Membranes
OtherIon exchange membranes are synthetic polymer materials used as processing aids in food production to separate, purify, or treat food components during manufacturing. They function by selectively allowing certain ions or molecules to pass through while blocking others, helping remove impurities, adjust mineral content, or concentrate food products.
Ion Exchange Resin
OtherIon exchange resin is a processing aid used in food manufacturing to remove unwanted ions and impurities from liquids, particularly in water treatment and juice processing. It functions as a filter material that helps purify food products without becoming part of the final product.
Iron Ammonium Citrate
Anti-cakingIron ammonium citrate is an anti-caking agent used in food products to prevent clumping and maintain free-flowing properties. It provides a source of iron while serving a functional purpose in powdered and granulated foods.
Iron Caprylate
OtherIron Caprylate is an iron salt of caprylic acid used as a drying agent in food production. It facilitates moisture removal during processing and helps maintain product stability in certain applications.
Iron Citrate
NutrientIron Citrate is an iron compound used as a nutrient supplement in food and beverages to enhance iron content. It provides a bioavailable form of iron for fortification purposes, helping address iron deficiency in populations.
Iron Linoleate
OtherIron linoleate is an iron salt of linoleic acid used as a drying agent in food manufacturing. It facilitates the oxidation and hardening of oils and fats in products like coatings and glazes.
Iron Naphthenate
OtherIron naphthenate is an organometallic compound used as a drying agent in food processing. It functions by accelerating the oxidation and polymerization of oils and fats, helping them dry more quickly during manufacturing.
Iron Oxide
ColorantIron oxide (CAS 1332-37-2) is an inorganic colorant derived from naturally occurring iron compounds, used in food manufacturing to impart red, yellow, brown, and black colors. It functions as both a direct colorant and surface-finishing agent in various food products.
Iron Peptonate
NutrientIron Peptonate is a nutrient supplement form of iron bound to peptides, designed to enhance iron bioavailability in food products. It is used to fortify foods and beverages to address iron deficiency, a common nutritional concern globally.
Iron Polyvinylpyrrolidone
OtherIron Polyvinylpyrrolidone is a complex formed between iron and polyvinylpyrrolidone (PVP), a synthetic polymer. Its specific function in food applications remains unclear, and it has not been approved as a food additive by the FDA.
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