1-OCTENYL SUCCINIC ANHYDRIDE
CAS: 7757-96-2
1-Octenyl succinic anhydride (CAS 7757-96-2) is a chemically reactive anhydride used to modify starch and other carbohydrates, imparting functional properties useful in food...
View additive details →Additive type
DOUGH STRENGTHENER
44 ingredients in this category
Look up additive ADI references →AMMONIUM BICARBONATE
CAS: 1066-33-7
Ammonium bicarbonate is a salt used as a leavening agent and dough strengthener in foods that decomposes to carbon dioxide and ammonia when heated, and is affirmed as safe by...
View additive details →AMMONIUM CHLORIDE
CAS: 12125-02-9
Ammonium chloride is a simple inorganic salt used in food processing principally to strengthen dough, enhance flavor, assist leavening, and act as a processing aid under good...
View additive details →AMMONIUM SULFATE
CAS: 7783-20-2
Ammonium sulfate is an inorganic salt used in food processing, particularly in baking as a dough conditioner and yeast nutrient, and is recognized as an additive by regulatory...
View additive details →ASCORBIC ACID
CAS: 50-81-7
Ascorbic acid (CAS 50-81-7) is a widely used food additive also known as Vitamin C with antioxidant and multifunctional properties.
View additive details →AZODICARBONAMIDE
CAS: 123-77-3
Azodicarbonamide is a synthetic flour treatment agent and dough strengthener used in some baking applications under regulated conditions.
View additive details →BENTONITE
CAS: 1302-78-9
Bentonite (CAS 1302-78-9) is a naturally occurring clay mineral used in food processing for its adsorptive and thickening properties. It is recognized in US regulations under...
View additive details →BUTYLATED HYDROXYANISOLE
CAS: 25013-16-5
Butylated hydroxyanisole (BHA) is a synthetic antioxidant and preservative widely used in food to slow oxidative rancidity of fats and oils, maintain flavor stability, and...
View additive details →CALCIUM BROMATE
CAS: 10102-75-7
Calcium bromate is an inorganic salt used experimentally as a dough strengthener and leavening agent in flour and dough systems. It is a white, water soluble crystalline...
View additive details →CALCIUM IODATE
CAS: 7789-80-2
Calcium iodate is a food additive used primarily as a dough strengthener and flour treatment agent in breadmaking. It is listed in the US Code of Federal Regulations under 21...
View additive details →CALCIUM LACTATE
CAS: 814-80-2
Calcium lactate is the calcium salt of lactic acid with CAS 814-80-2, used in food as a multifunctional additive for texture, pH control, and nutrient supplementation under...
View additive details →CALCIUM OXIDE
CAS: 1305-78-8
Calcium Oxide (CAS 1305-78-8) is an inorganic compound used in food processing for multiple technological roles, including anticaking, pH control, and firming, recognized by...
View additive details →CALCIUM PEROXIDE
CAS: 1305-79-9
CALCIUM PEROXIDE is a synthetic inorganic compound used in flour treatment and dough strengthening, functioning as a slow oxygen-releasing oxidizing agent during baking processes.
View additive details →CALCIUM PHOSPHATE, DIBASIC
CAS: 7757-93-9
Calcium phosphate, dibasic (CAS 7757-93-9) is a white, odorless, tasteless inorganic powder used as a multifunctional food additive that includes roles such as anticaking,...
View additive details →CALCIUM PHOSPHATE, MONOBASIC
CAS: 7758-23-8
Calcium phosphate, monobasic is a food additive salt of calcium and phosphate used for multiple technological functions in food processing, particularly in baking and flour treatment.
View additive details →CALCIUM STEAROYL-2-LACTYLATE
CAS: 5793-94-2
Calcium stearoyl-2-lactylate (INS 482) is a permitted food additive used as a dough strengthener, emulsifier/stabilizer and texture-improving agent, especially in baked goods...
View additive details →DIETHYL PYROCARBONATE-- PROHIBITED
CAS: 1609-47-8
DIETHYL PYROCARBONATE is a synthetic chemical (CAS 1609-47-8) that has been listed as prohibited for direct addition to food by FDA regulation 21 CFR 189.140 because food...
View additive details →DL-CYSTINE
CAS: 923-32-0
DL-Cystine is a racemic amino acid derivative formed from two cysteine molecules linked by a disulfide bond. It is used for its technical effects in food processing, including...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER
CAS: 9003-11-6
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER is a block copolymer of ethylene oxide and propylene oxide used in foods primarily for its surface-active properties and functional...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 14,000)
CAS: 977057-87-6
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 14,000) is a synthetic nonionic block copolymer of ethylene oxide and propylene oxide. It functions as a dough strengthener,...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 3,500-4,125)
CAS: 977057-83-2
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 3,500-4,125) is a food additive used primarily for its surfactant and processing properties in food applications.
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 9,760 - 13,200)
CAS: 977057-91-2
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 9,760 - 13,200) is a high molecular weight nonionic block copolymer surfactant used in food as a processing aid and dough...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (MIN AVG M W 1,900)
CAS: 977057-63-8
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (MIN AVG M W 1,900) is a synthetic nonionic block copolymer used in food and industrial contexts as a processing aid, surface-active...
View additive details →HYDROGEN PEROXIDE
CAS: 7722-84-1
Hydrogen peroxide is a simple oxidizing compound used in food processing for its antimicrobial and oxidizing properties under strict regulatory limits.
View additive details →L-CYSTEINE
CAS: 52-90-4
L-Cysteine is a naturally occurring amino acid used in food processing primarily to improve dough handling and enhance savory flavors and is regulated in the United States...
View additive details →L-CYSTEINE MONOHYDROCHLORIDE
CAS: 52-89-1
L-Cysteine monohydrochloride is a salt form of the amino acid L-cysteine used in food processing for dough conditioning and flavor enhancement under defined regulatory permissions.
View additive details →L-CYSTINE
CAS: 56-89-3
L-Cystine is a naturally occurring amino acid derivative permitted for use in foods under specific regulatory conditions. It functions technologically as a dough strengthener,...
View additive details →MONO- AND DIGLYCERIDES, ETHOXYLATED
CAS: 61163-33-5
MONO- AND DIGLYCERIDES, ETHOXYLATED is a food additive used primarily as an emulsifier and dough strengthener permitted under U.S. regulation 21 CFR 172.834 for specific food...
View additive details →POTASSIUM BROMATE
CAS: 7758-01-2
Potassium bromate is a chemical compound used historically in some food processing applications such as flour treatment and dough strength improvement, with regulatory status...
View additive details →POTASSIUM IODATE
CAS: 7758-05-6
Potassium iodate is a crystalline inorganic compound used as a flour treatment agent and dough strengthener in food production under specific regulatory conditions.
View additive details →POTASSIUM METABISULFITE
CAS: 16731-55-8
Potassium metabisulfite is a sulfite-based food additive used primarily as an antimicrobial and antioxidant agent in food and beverage processing, with a Codex INS number of...
View additive details →PROPYLENE CHLOROHYDRIN
CAS: 78-89-7
Propylene chlorohydrin is a chlorinated organic compound identified by CAS 78-89-7. It can occur as a residual in modified starches and has been identified in food processing...
View additive details →SODIUM ACID PYROPHOSPHATE
CAS: 7758-16-9
Sodium acid pyrophosphate is an inorganic food additive used for its leavening, sequestrant and texturizing properties in a range of processed foods. It is recognized under...
View additive details →SODIUM ASCORBATE
CAS: 134-03-2
Sodium ascorbate (CAS 134-03-2) is the sodium salt of ascorbic acid and functions primarily as an antioxidant and nutrient supplement in food applications.
View additive details →SODIUM BISULFITE
CAS: 7631-90-5
Sodium bisulfite is a chemical compound used in food processing as an antimicrobial and antioxidant agent.
View additive details →SODIUM ERYTHORBATE
CAS: 6381-77-7
Sodium erythorbate is a sodium salt of erythorbic acid used widely in food processing primarily as an antioxidant and color stability agent, functioning technologically to...
View additive details →SODIUM HYDROXIDE
CAS: 1310-73-2
Sodium hydroxide is a strong alkaline compound used in food processing for pH control, dough treatment, surface washing, and flavor modifications under specified regulatory allowances.
View additive details →SODIUM HYPOCHLORITE
CAS: 7681-52-9
Sodium hypochlorite is an inorganic sodium salt used for its oxidizing and flour treatment properties in food processing contexts.
View additive details →SODIUM METABISULFITE
CAS: 7681-57-4
Sodium metabisulfite is a sulfur‑based food additive used for preservation, antioxidant function, and dough treatment; it is regulated as a chemical preservative in certain...
View additive details →SODIUM STEAROYL-2-LACTYLATE
CAS: 25383-99-7
Sodium stearoyl-2-lactylate is a widely used food additive serving multiple functional roles including emulsification, dough strengthening, and stabilizing, permitted under...
View additive details →SODIUM STEARYL FUMARATE
CAS: 4070-80-8
Sodium stearyl fumarate is a white crystalline sodium salt of stearyl fumaric acid that functions in food systems as a dough conditioner and technical processing agent. It also...
View additive details →SODIUM SULFITE
CAS: 7757-83-7
Sodium sulfite is a white inorganic salt used in food processing for antioxidant, preservative, and functional dough and flour treatment roles under specified regulatory allowances.
View additive details →STARCH, FOOD, MODIFIED: ACETYLATED DISTARCH ADIPATE
CAS: 63798-35-6
Acetylated distarch adipate (INS 1422) is a chemically modified starch used primarily for its thickening, stabilizing, and dough strengthening properties in foods. It is...
View additive details →SUCCINYLATED MONOGLYCERIDES
CAS: 977009-45-2
Succinylated monoglycerides are a modified food additive used for dough conditioning and emulsification. It is permitted under specific conditions in US food regulations.
View additive details →