Additive type
62 ingredients in this category
Look up additive ADI references →CAS: 977164-02-5
ALPHA-ACETOLACTATE DECARBOXYLASE ENZYME PREPARATION FROM BACILLUS SUBTILIS RECOMBINANT is a genetically derived enzyme used as a processing aid in the brewing and fermentation...
View additive details →CAS: 98002-53-0
Alpha-amylase enzyme preparation from Bacillus stearothermophilus is a microbial enzyme used in food processing, derived from fermentation of nonpathogenic Bacillus stearothermophilus.
View additive details →CAS: 977080-39-9
Alpha-Galactosidase from Mortierella vinaceae raffinoseutilizer is a food enzyme preparation permitted in the United States for specific processing applications under 21 CFR...
View additive details →CAS: 58943-39-8
Aminoglycoside 3'-phosphotransferase II is an enzyme used as a food additive in certain genetically engineered crops to confer resistance against aminoglycoside antibiotics...
View additive details →CAS: 977172-57-8
AMINOPEPTIDASE FROM LACTOCOCCUS LACTIS is an enzyme preparation derived from the bacterium Lactococcus lactis used in food processing to hydrolyze proteins under current good...
View additive details →CAS: 977032-05-5
Amylase from Aspergillus flavus is a microbial starch-hydrolyzing enzyme used in food processing for breaking down starch into simpler sugars and providing technological...
View additive details →CAS: 977031-46-1
Amylase from Aspergillus niger is a microbial enzyme used in food processing to hydrolyze starches into simpler sugars and facilitate food transformations.
View additive details →CAS: 977082-95-3
Amylase from Aspergillus oryzae is a microbial enzyme preparation used in food processing to hydrolyze starch and enhance food texture and flavor.
View additive details →CAS: 977028-31-1
Amylase from Bacillus subtilis is a microbial enzyme preparation used to catalyze the hydrolysis of starch in food processing under conditions of good manufacturing practice.
View additive details →CAS: 977080-40-2
Amyloglucosidase from Rhizopus niveus is a food enzyme preparation used to break down gelatinized starch into sugars during food processing.
View additive details →CAS: 977050-35-3
Bacterial catalase from Micrococcus lysodeikticus is an enzyme preparation permitted for use in food processing, particularly in cheese manufacture to destroy and remove...
View additive details →CAS: 9001-00-7
Bromelain is an enzyme preparation derived from pineapple (Ananas comosus) that functions in food processing as a proteolytic enzyme recognized for its protein hydrolyzing capability.
View additive details →CAS: 10035-04-8
Calcium chloride is a mineral salt used in food processing for multiple technological functions including controlling moisture, stabilizing texture and aiding processing.
View additive details →CAS: 977082-97-5
CARBOHYDRASE AND PROTEASE, MIXTURE, FROM BACILLUS SUBTILIS is an enzyme preparation used in food processing. It is derived from fermentation of Bacillus subtilis and combines...
View additive details →CAS: 977184-71-6
Bacterially-derived carbohydrase enzyme preparation obtained from Bacillus amyloliquefaciens is affirmed as safe by FDA regulation under 21 CFR 184.1148 and used to catalyze...
View additive details →CAS: 977043-27-8
Carbohydrase from Bacillus licheniformis is an enzyme preparation used in food processing to catalyze the hydrolysis of alpha-1,4 glycosidic linkages in starch and related...
View additive details →CAS: 977031-70-1
Carbohydrase from Bacillus subtilis is a microbially derived enzyme preparation used in food processing that catalyzes the hydrolysis of carbohydrate bonds, and it is affirmed...
View additive details →CAS: 977031-72-3
Carbohydrase from Saccharomyces spp. is a microbial enzyme preparation used in food processing to catalyze the hydrolysis of carbohydrate substrates. It has been evaluated by...
View additive details →CAS: 977083-17-2
CARBOHYDRASE/PROTEINASE PREPARATION, BACILLUS LICHENIFORMIS is a microbial enzyme preparation derived from Bacillus licheniformis fermentation, used to hydrolyze carbohydrates...
View additive details →CAS: 977031-84-7
Catalase from Aspergillus niger is a food enzyme preparation produced by controlled fermentation that catalyzes the breakdown of hydrogen peroxide into water and oxygen and is...
View additive details →CAS: 81457-95-6
Catalase from bovine liver is an enzyme preparation derived from bovine liver that catalyzes the decomposition of hydrogen peroxide into water and oxygen. It is affirmed as...
View additive details →CAS: 977090-05-3
Catalase from Penicillium notatum is a microbial enzyme preparation used as an antimicrobial agent and processing aid in food contexts, typically listed in the FDA Substances...
View additive details →CAS: 977122-87-4
Cellulase from Trichoderma longibrachiatum is an enzyme preparation used in food processing to catalyze the hydrolysis of cellulose. It is affirmed as GRAS under US food...
View additive details →CAS: 977165-51-7
CHYMOSIN PREPARATION, ASPERGILLUS NIGER VAR. AWAMORI is a fermentation derived enzyme used to clot milk proteins in cheese and other dairy products.
View additive details →CAS: 977165-50-6
Chymosin preparation derived from a nonpathogenic strain of Escherichia coli K-12 containing the prochymosin gene is an enzyme used primarily in dairy processing for milk...
View additive details →CAS: 977156-61-8
CHYMOSIN PREPARATION, KLUYVEROMYCES MARXIANUS VAR. LACTIS is an enzyme preparation produced by fermentation using a nonpathogenic yeast strain to generate chymosin, an enzyme...
View additive details →CAS: 77-92-9
Citric acid is a widely used food additive and flavoring agent with the CAS number 77-92-9. It has multiple technological functions in foods, including acidity regulation,...
View additive details →CAS: 9001-19-8
Diastase from Aspergillus oryzae is a microbial enzyme preparation principally consisting of alpha-amylase that hydrolyzes starch polysaccharides to smaller dextrins and...
View additive details →CAS: 12650-88-3
EGG WHITE LYSOZYME is a naturally occurring enzyme derived from chicken egg white that functions as an antimicrobial agent by catalyzing the hydrolysis of bacterial cell wall...
View additive details →CAS: 977143-80-8
Bacterial enzymes are protein catalysts derived from bacterial sources and used as processing aids in food production to accelerate biochemical reactions without being consumed...
View additive details →CAS: 977032-08-8
Esterase-lipase from Mucor miehei is a food‑use enzyme preparation derived from the nonpathogenic fungal strain Mucor miehei var. Cooney et Emerson used as a flavor enhancer...
View additive details →CAS: 7705-08-0
Ferric chloride (CAS 7705-08-0) is an inorganic iron salt that is used industrially in water treatment and sometimes as a processing aid or flavoring agent in food under very...
View additive details →CAS: 9001-33-6
FICIN is a plant‑derived enzyme processing aid extracted from the latex of fig trees (Ficus spp.) used to hydrolyze proteins in food processing under conditions of current good...
View additive details →CAS: 977147-94-6
Fungal hemicellulase is an enzyme preparation derived from fungal sources that catalyzes the hydrolysis of hemicellulose, a polysaccharide in plant cell walls, to support plant...
View additive details →CAS: 977033-80-9
Fungal pectinase is a microbial enzyme used in food processing to degrade pectin from plant cell walls, aiding in juice extraction, clarification, and texture modification.
View additive details →CAS: 977042-63-9
Glucose isomerase from Bacillus coagulans is an enzyme preparation used in food processing as a biocatalyst to convert glucose to fructose, commonly applied in the production...
View additive details →CAS: 977090-08-6
Glucose isomerase from immobilized Arthrobacter globiformis is a microbial enzyme preparation used in food processing to catalyze the reversible isomerization of sugars, most...
View additive details →CAS: 977078-16-2
Glucose isomerase from Streptomyces olivaceus is a microbial enzyme preparation used to catalyze the isomerization of glucose to fructose in industrial food processing, notably...
View additive details →CAS: 977090-07-5
Glucose isomerase from Streptomyces olivochromogenes is an enzyme preparation used in food processing, especially in the production of high fructose corn syrup, and is affirmed...
View additive details →CAS: 977090-06-4
Glucose isomerase from Streptomyces rubiginosus is a microbial enzyme preparation used in industrial food processing to convert glucose to fructose, particularly in the...
View additive details →CAS: 9001-35-8
Glucose oxidase catalase preparation is a combined enzyme preparation derived from Aspergillus niger that includes glucose oxidase and catalase activities and is used for its...
View additive details →CAS: 977031-82-5
Glucose oxidase from Aspergillus niger is an enzyme preparation used in food processing to catalyze the oxidation of glucose. It has been evaluated by international food safety...
View additive details →CAS: 977090-09-7
Glucose oxidase from Penicillium notatum is a microbial enzyme preparation that catalyzes the oxidation of glucose and is recognized for technical applications in food...
View additive details →CAS: 977091-48-7
Glucosidase from Aspergillus flavus is a microbial enzyme preparation used technically in food processing for carbohydrate modification, produced by fermentation of the fungus...
View additive details →CAS: 977091-49-8
Glucosidase from Aspergillus niger is an enzyme preparation used in food processing; it is listed in the FDA Substances Added to Food database with CAS 977091-49-8 and has been...
View additive details →CAS: 977091-50-1
Glucosidase from Aspergillus oryzae is a carbohydrate-active enzyme preparation derived via controlled fermentation of the filamentous fungus Aspergillus oryzae. It functions...
View additive details →CAS: 977085-78-1
Insoluble glucose isomerase enzyme preparations are microbial enzyme preparations used in food processing, primarily for converting glucose to fructose in the production of...
View additive details →CAS: 977122-97-6
Invertase from Saccharomyces cerevisiae is a microbial enzyme preparation used in food processing to hydrolyze sucrose into glucose and fructose.
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