Additive type
163 ingredients in this category
Look up additive ADI references →CAS: 9000-01-5
Acacia gum, also known as gum arabic, is a natural polysaccharide exudate from Acacia senegal used in foods primarily as an emulsifier, stabilizer, thickener, and texturizer...
View additive details →CAS: 9002-18-0
Agar (Gelidium spp.) is a dried, hydrophilic, colloidal polysaccharide extracted from certain red algae used in foods for thickening, stabilizing, gel formation, and emulsification.
View additive details →CAS: 9005-34-9
ALGINATE, AMMONIUM (CAS 9005-34-9) is the ammonium salt of alginic acid used in food and industrial applications as a stabilizer, thickener, and emulsifier derived from brown...
View additive details →CAS: 9005-35-0
ALGINATE, CALCIUM, also known as calcium alginate, is the calcium salt of alginic acid and functions as an emulsifier, stabilizer, thickener, texturizer, processing aid, and...
View additive details →CAS: 9005-36-1
Potassium alginate is the potassium salt of alginic acid used in food as a multifunctional additive for texture and stability.
View additive details →CAS: 9005-38-3
Sodium alginate is the sodium salt of alginic acid, approved for use in food as a multi functional additive that can act as a stabilizer, thickener, emulsifier, gelling agent...
View additive details →CAS: 12698-40-7
ALGINATE, SODIUM CALCIUM (CAS 12698-40-7) is a mixed salt of alginic acid used in foods primarily for its ability to thicken, stabilize, emulsify, and texturize products. It is...
View additive details →CAS: 9005-32-7
Alginic acid is a naturally occurring polysaccharide derived from brown seaweed widely used as a food additive for its thickening, stabilizing, emulsifying, and gelling...
View additive details →CAS: 22620-93-5
ALUMINUM CAPRATE (CAS 22620-93-5) is a chemical compound formed by aluminum and capric (decanoic) acid salts used for its surface‑active properties in formulations.
View additive details →CAS: 6028-57-5
Aluminum caprylate is a metal salt of octanoic acid used in food processing for functional purposes such as anticaking, free-flow assistance, emulsification, and formulation....
View additive details →CAS: 7230-93-5
Aluminum laurate is a metallic soap used in food processing primarily for its anticaking, free flow, emulsifying, and formulation aid functions. It is recognized in U.S. food...
View additive details →CAS: 4040-50-0
Aluminum myristate is a metal salt of myristic acid used for anticaking and emulsifying purposes in food processing, listed under US FDA 21 CFR 172.863 for salts of fatty...
View additive details →CAS: 688-37-9
Aluminum oleate is an aluminum salt of oleic acid used in food contact applications as an anticaking and emulsifying agent authorized under specific FDA regulations. Its safety...
View additive details →CAS: 555-35-1
Aluminum palmitate (CAS 555-35-1) is a metal salt of palmitic acid listed in the US FDA substances added to food inventory with technical uses as an anticaking agent,...
View additive details →CAS: 977089-51-2
Aluminum salts of fatty acids are multipurpose food additive salts used primarily as anticaking agents and emulsifiers in food and food-contact applications under regulated conditions.
View additive details →CAS: 637-12-7
Aluminum stearate is a food additive used primarily as an anticaking agent and emulsifier in food and related formulations. It is a white, waxy metallic soap derived from...
View additive details →CAS: 10043-01-3
Aluminum sulfate is an inorganic salt used in food processing primarily for its technical functions such as firming, pH control, emulsification, and sequestration in certain...
View additive details →CAS: 9036-66-2
Arabinogalactan is a naturally derived polysaccharide used in food formulation as a multifunctional additive with emulsifying, stabilizing, and texturizing properties.
View additive details →CAS: 977014-12-2
BAKER'S YEAST GLYCAN is a food additive derived from the processed cell walls of baker's yeast, used technically to help stabilize, texturize, thicken, and emulsify food...
View additive details →CAS: 8015-73-4
Basil Oil (Ocimum basilicum L.) is an essential plant oil used primarily as a natural flavoring and functional emulsifier in food ingredient applications, sourced from the...
View additive details →CAS: 13747-30-3
Calcium caprate is a calcium salt of capric acid used in food formulations to improve flow, prevent clumping, and assist emulsification.
View additive details →CAS: 6107-56-8
Calcium caprylate is a calcium salt of a fatty acid used in some industrial and formulation applications, with regulatory references in U.S. food contact substance lists.
View additive details →CAS: 4696-56-4
CALCIUM LAURATE is a calcium salt of the fatty acid lauric acid used in food technology primarily as an anticaking agent, emulsifier, and lubricant for food processing and formulation.
View additive details →CAS: 15284-51-2
Calcium myristate is a calcium salt of myristic acid used in food technology for its physical functions including anticaking, emulsification, and lubrication under regulated...
View additive details →CAS: 542-42-7
Calcium palmitate is the calcium salt of palmitic acid (CAS 542-42-7) used in foods for its technical functions including anticaking, emulsification, and lubrication.
View additive details →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 →CAS: 7758-87-4
Calcium phosphate, tribasic (also known as tricalcium phosphate) is an inorganic salt used in foods primarily as an anticaking agent, buffering agent, and nutrient supplement....
View additive details →CAS: 977089-53-4
Calcium salts of fatty acids are food additive compounds used mainly as anti-caking, emulsifying, lubricant, and release agents in foods, permitted under specified conditions...
View additive details →CAS: 1592-23-0
Calcium stearate is a food additive used primarily as an anti-caking agent, emulsifier, lubricant and stabilizer in various food products. It is the calcium salt of stearic...
View additive details →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 →CAS: 9000-11-7
Carboxymethyl cellulose (CMC) is a cellulose derivative widely used as a multifunctional food additive with thickening, stabilizing, emulsifying, and moisture-control...
View additive details →CAS: 9004-32-4
Carboxymethyl cellulose, sodium salt is a water-soluble cellulose derivative used in food to modify texture and stability.
View additive details →CAS: 9000-07-1
Carrageenan is a food additive derived from red seaweed that functions as a hydrocolloid, providing thickening, stabilizing, and emulsifying properties in a wide variety of...
View additive details →CAS: 977043-69-8
CARRAGEENAN AND SALTS OF CARRAGEENAN are derived from carrageenan, a family of sulfated polysaccharides extracted from red seaweeds, used in the food industry principally as an...
View additive details →CAS: 977043-68-7
Carrageenan with Polysorbate 80 is a food additive formulation permitted under US regulatory standards for use as an emulsifier, stabilizer, or thickener in specific food applications.
View additive details →CAS: 60063-90-3
CARRAGEENAN, AMMONIUM SALT OF is a modified salt form of carrageenan used for its thickening, stabilizing, and emulsifying functions in food products under defined regulatory...
View additive details →CAS: 977089-28-3
CARRAGEENAN, AMMONIUM SALT OF, WITH POLYSORBATE 80 is a processed carrageenan salt formulation used in foods to stabilize emulsions or thicken textures under conditions where...
View additive details →CAS: 9049-05-2
Calcium salt of carrageenan is a food additive used for emulsification, stabilization and thickening in food systems and is regulated under US food additive provisions.
View additive details →CAS: 977089-29-4
CARRAGEENAN, CALCIUM SALT OF, WITH POLYSORBATE 80 is a food additive used primarily as an emulsifier, stabilizer, and thickener in certain food applications.
View additive details →CAS: 64366-24-1
Potassium carrageenan, or the potassium salt of carrageenan, is a carrageenan derivative used in foods for emulsification, stabilizing, and thickening. It is permitted as a...
View additive details →CAS: 977089-30-7
CARRAGEENAN, POTASSIUM SALT OF, WITH POLYSORBATE 80 is a food additive used as an emulsifier, stabilizer, and thickener. It is listed in the FDA Substances Added to Food...
View additive details →CAS: 977089-31-8
CARRAGEENAN, SODIUM SALT OF, WITH POLYSORBATE 80 is a formulation of a carrageenan salt combined with polysorbate 80 used in food processing to aid in emulsification,...
View additive details →CAS: 9000-71-9
Casein is a class of milk proteins widely used in food manufacturing for its functional properties, including emulsification, stabilization, thickening, and nutrient supplementation.
View additive details →CAS: 8001-79-4
Castor oil is the fixed oil extracted from the seeds of the castor plant (Ricinus communis L.), used in food systems for multiple technical functions including acting as a...
View additive details →CAS: 9004-59-5
CELLULOSE, METHYL ETHYL is a modified cellulose used in foods as an emulsifier and propellant permitted in specific food additive regulations.
View additive details →CAS: 577-11-7
Dioctyl sodium sulfosuccinate is an anionic surfactant and emulsifier used in certain food products under regulated conditions as a surface active agent and processing aid. It...
View additive details →CAS: 7758-11-4
Dipotassium phosphate (CAS 7758-11-4) is a water-soluble inorganic phosphate salt used in foods as an emulsifier or emulsifier salt, nutrient supplement, pH control agent,...
View additive details →CAS: 64-17-5
Ethyl Alcohol (also known as ethanol) is a common food ingredient used in multiple technical functions such as a solvent and flavoring agent; it is recognized by US regulations...
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