Additive type
62 ingredients in this category
Look up additive ADI references →CAS: 977090-11-1
Lactase from Saccharomyces (Kluyveromyces) lactis is a food enzyme preparation used to hydrolyze lactose in dairy matrices. It is affirmed as generally recognized as safe for...
View additive details →CAS: 977090-10-0
Lactase from Saccharomyces fragilis is a microbial enzyme preparation used in food processing to hydrolyze lactose. It is listed in the FDA Substances Added to Food inventory...
View additive details →CAS: 977166-26-9
Lactase Preparation, Candida Pseudotropocalis is a microbial enzyme preparation derived from the yeast Candida pseudotropocalis used to hydrolyze lactose into glucose and...
View additive details →CAS: 9001-62-1
Lipase is a food enzyme (triacylglycerol lipase) used in food processing to hydrolyze triglycerides and improve texture and flavor in diverse products under good manufacturing practice.
View additive details →CAS: 977031-68-7
Lipase from Aspergillus oryzae is a microbial enzyme preparation used as a processing aid in food manufacturing that catalyzes the hydrolysis of triglycerides and has been...
View additive details →CAS: 9001-73-4
Papain is a plant‑derived proteolytic enzyme from Carica papaya L. latex used in food processing to modify proteins and assist in diverse technological functions.
View additive details →CAS: 977031-85-8
Pectinase from Aspergillus niger is an enzyme preparation used in food processing to break down pectic substances, improve texture, clarify juices and assist in flavor release.
View additive details →CAS: 7447-40-7
Potassium chloride is an inorganic potassium salt food additive used for flavor enhancement and functional purposes, evaluated by international food safety bodies.
View additive details →CAS: 977017-31-4
Protease from Aspergillus flavus is a microbial enzyme preparation derived from the fungus Aspergillus flavus, identified by CAS 977017-31-4, that functions as an enzyme and...
View additive details →CAS: 977031-92-7
Protease from Aspergillus niger is a microbial enzyme preparation derived from the filamentous fungus Aspergillus niger used in food processing for protein modification,...
View additive details →CAS: 977017-33-6
Protease from Aspergillus oryzae is a enzyme preparation derived from controlled fermentation of Aspergillus oryzae used in food processing for protein hydrolysis and flavor...
View additive details →CAS: 977165-99-3
Protease from Bacillus licheniformis is a microbial enzyme preparation derived from the bacterium Bacillus licheniformis used in food and industrial applications to catalyze...
View additive details →CAS: 51931-23-8
Protease from Bacillus subtilis is a bacterially derived enzyme preparation used in food processing to hydrolyze proteins. It is affirmed as GRAS by the US FDA under 21 CFR...
View additive details →CAS: 9042-08-4
Rennet is a complex enzyme preparation used in food processing to coagulate milk and perform various technical functions in food production, most prominently cheese-making.
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