AMMONIUM PHOSPHATE, DIBASIC
CAS: 7783-28-0
Ammonium phosphate, dibasic is a water-soluble inorganic salt used as a multifunctional food additive (firming agent, leavening agent, pH control) and nutrient source.
View additive details →Additive type
FLAVOR ENHANCER
279 ingredients in this category
Look up additive ADI references →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 →AMMONIUM SULFIDE
CAS: 12135-76-1
Ammonium sulfide (CAS 12135-76-1) is listed under US food additive regulation 21 CFR 172.515 as a synthetic flavoring substance and adjuvant permitted for use in foods in...
View additive details →AMYL ALCOHOL
CAS: 71-41-0
Amyl alcohol (also called 1-pentanol) is a straight-chain alcohol used as a flavouring agent and flavour enhancer in food applications.
View additive details →AMYL BUTYRATE
CAS: 540-18-1
Amyl butyrate (CAS 540-18-1) is a fruity ester used as a flavor enhancer and flavoring agent in food and flavor formulations under flavoring regulations.
View additive details →AMYL FORMATE
CAS: 638-49-3
Amyl formate is a synthetic flavoring agent with a fruity odor used to enhance fruit and beverage flavors.
View additive details →AMYL OCTANOATE
CAS: 638-25-5
Amyl octanoate is a synthetic flavouring agent with the CAS number 638-25-5. It is permitted as a synthetic flavouring substance under specific regulatory provisions and has...
View additive details →AMYLASE FROM ASPERGILLUS FLAVUS
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 →AMYLASE FROM ASPERGILLUS NIGER
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 →AMYLASE FROM ASPERGILLUS ORYZAE
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 →AMYLASE FROM BACILLUS SUBTILIS
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 →ANGELICA ROOT (ANGELICA SPP.)
CAS: 977050-06-8
Angelica root (Angelica spp.) is a botanical flavoring ingredient and flavor enhancer derived from the roots of Angelica species. In the United States, it is listed in the Food...
View additive details →ANGOSTURA, EXTRACT (GALIPEA OFFICINALIS HANCOCK)
CAS: 68916-12-1
Angostura extract (Galipea officinalis Hancock) is a natural flavoring ingredient derived from the bark of the Galipea officinalis plant. It functions as a flavor enhancer and...
View additive details →ANISIC ACID
CAS: 1335-08-6
Anisic acid is an aromatic carboxylic acid used as a flavoring enhancer and aromatic agent in certain formulations; detailed regulatory status for food use is limited and does...
View additive details →ANISYL BUTYRATE
CAS: 6963-56-0
Anisyl butyrate is a synthetic ester used as a flavoring agent in foods. It is listed among synthetic flavoring substances in regulatory inventories and has been evaluated by...
View additive details →ANISYL FORMATE
CAS: 122-91-8
Anisyl formate is a synthetic flavoring agent and enhancer used in food products under regulatory flavoring provisions. It is evaluated by international expert committees for...
View additive details →ANISYL PHENYLACETATE
CAS: 102-17-0
Anisyl phenylacetate is a synthetic flavouring substance used as a flavour enhancer and agent, permitted under certain regulations for food use.
View additive details →ANISYL PROPIONATE
CAS: 7549-33-9
Anisyl propionate is a synthetic ester used as a flavor enhancer and flavoring agent with a fruity floral profile permitted under food additive regulations.
View additive details →ANNATTO, EXTRACT (BIXA ORELLANA L.)
CAS: 1393-63-1
Annatto extract (CAS 1393-63-1) is a natural color additive derived from the seeds of Bixa orellana L., used in food to provide yellow-orange hues and serve additional...
View additive details →ANTHRACITE COAL, SULFONATED
CAS: 69013-20-3
Anthracoal, sulfonated (CAS 69013-20-3) is a sulfonated carbonaceous material that appears on the U.S. FDA Substances Added to Food inventory with a specified technical...
View additive details →ASAFETIDA, FLUID EXTRACT (FERULA ASSAFOETIDA L.)
CAS: 977038-46-2
Asafetida fluid extract (Ferula assafoetida L.) is a natural flavoring agent derived from the resinous extract of Ferula assafoetida L., used as a flavor enhancer or flavoring...
View additive details →ASAFETIDA, OIL (FERULA ASSAFOETIDA L.)
CAS: 72869-70-6
Asafetida oil (Ferula assafoetida L.) is a natural essential oil derived from the resin of the asafoetida plant and used for its distinctive pungent savory flavor in foods.
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 →ASPARAGUS, SEED AND ROOT, EXTRACT
CAS: 977082-96-4
Asparagus, seed and root, extract is a botanical extract derived from the seed and root portions of asparagus (Asparagus officinalis) listed in the FDA Substances Added to Food...
View additive details →ASPARTAME
CAS: 22839-47-0
Aspartame is a widely used artificial sweetener and flavor enhancer, serving as a non-nutritive sweetening agent in many reduced-calorie and sugar-free foods and beverages.
View additive details →BAKERS YEAST EXTRACT
CAS: 8013-01-2
Bakers yeast extract is a food substance derived from the solubles of mechanically ruptured yeast cells that is used primarily as a flavoring agent and nutrient supplement in...
View additive details →BALM, OIL (MELISSA OFFICINALIS L.)
CAS: 8014-71-9
BALM, OIL (MELISSA OFFICINALIS L.) is the essential oil derived from the leaves of the Melissa officinalis plant and is used as a natural flavoring agent and flavor enhancer in...
View additive details →BENZALDEHYDE DIMETHYL ACETAL
CAS: 1125-88-8
BENZALDEHYDE DIMETHYL ACETAL (CAS 1125-88-8) is a synthetic flavoring agent used to impart nutty, almond-like, and floral notes in foods and beverages, functioning as a flavor...
View additive details →BENZENETHIOL
CAS: 108-98-5
Benzenethiol is a sulfur containing aromatic compound used as a flavoring agent and enhancer under regulatory controls in food products.
View additive details →BENZOIN
CAS: 119-53-9
BENZOIN (CAS 119-53-9) is an organic hydroxy ketone used as a flavoring agent or enhancer in food applications.
View additive details →BENZOIN, RESIN (STYRAX SPP.)
CAS: 9000-05-9
BENZOIN, RESIN (STYRAX SPP.) is a natural balsamic resin used as a flavor enhancer and flavoring agent in foods. It is included in FDA 21 CFR 172.510 as a permitted natural...
View additive details →BENZOTHIAZOLE
CAS: 95-16-9
Benzothiazole (CAS 95-16-9) is an organic heterocyclic compound used as a flavor enhancer and flavoring agent in food applications, evaluated by expert panels such as JECFA...
View additive details →BENZYL ACETOACETATE
CAS: 5396-89-4
Benzyl acetoacetate (CAS 5396-89-4) is a synthetic ester used primarily as a flavoring agent and flavor enhancer under specified regulatory conditions.
View additive details →BENZYL FORMATE
CAS: 104-57-4
Benzyl Formate (CAS 104-57-4) is an organic ester used as a flavoring agent and adjuvant with a floral-fruity profile; it is recognized in flavor industry regulatory contexts.
View additive details →BENZYL MERCAPTAN
CAS: 100-53-8
BENZYL MERCAPTAN is a synthetic thiol organosulfur compound used as a flavor enhancer and flavoring agent in food, recognized in regulatory inventories such as FDA 21 CFR...
View additive details →BENZYL TRANS-2-METHYL-2-BUTENOATE
CAS: 37526-88-8
BENZYL TRANS-2-METHYL-2-BUTENOATE is a synthetic flavoring agent used to enhance or add specific taste profiles in food formulations. It is identified by the CAS number...
View additive details →BETA-ALANINE
CAS: 107-95-9
Beta-Alanine is a nonproteinogenic amino acid used in foods and dietary supplements for flavor enhancement and as a nutrient supplement.
View additive details →BETA-CAROTENE
CAS: 7235-40-7
BETA-CAROTENE is a naturally occurring carotenoid used in foods primarily as a colorant and nutrient supplement and serves multiple technological functions in formulation and...
View additive details →BETA-CARYOPHYLLENE OXIDE
CAS: 1139-30-6
Beta-Caryophyllene Oxide (CAS 1139-30-6) is a naturally occurring bicyclic sesquiterpene epoxide evaluated for use as a flavoring agent and flavor enhancer in foods, recognized...
View additive details →BIPHENYL
CAS: 92-52-4
Biphenyl (CAS 92-52-4) is an aromatic hydrocarbon used historically in food-related preservative and packaging applications, particularly for citrus fruits; regulatory and...
View additive details →BIS(2-METHYL-3-FURYL) DISULFIDE
CAS: 28588-75-2
BIS(2-METHYL-3-FURYL) DISULFIDE (CAS 28588-75-2) is a sulfur-containing flavor enhancer and flavoring agent used in food formulations to contribute savory and meaty sensory notes.
View additive details →BISABOLENE
CAS: 495-62-5
Bisabolene is a naturally occurring sesquiterpene used as a flavoring agent and aroma compound with antimicrobial and flavor-enhancing properties.
View additive details →BLACKBERRY BARK, EXTRACT (RUBUS, SPP. OF SECTION EUBATUS)
CAS: 977047-53-2
Blackberry bark extract from Rubus species of section Eubatus is a natural flavoring substance permitted as a food additive in the United States under the specific conditions...
View additive details →BORNEOL
CAS: 507-70-0
Borneol is a bicyclic monoterpenoid alcohol used as a flavoring agent and flavor enhancer in food products under regulated conditions.
View additive details →BORONIA, ABSOLUTE (BORONIA MEGASTIGMA NEES)
CAS: 8053-33-6
Boronia absolute is a concentrated aromatic extract from the flowers of Boronia megastigma Nees used primarily as a flavoring agent and enhancer in food products and beverages.
View additive details →BROMELAIN
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 →BUCHU LEAVES EXTRACT
CAS: 977009-82-7
Buchu leaves extract is a botanical flavoring agent derived from the leaves of the buchu plant, recognized for its use to enhance or impart flavor in food products under...
View additive details →BUCHU LEAVES, OIL (BAROSMA SPP.)
CAS: 68650-46-4
Buchu leaves oil is a natural plant‑derived essential oil used primarily as a flavoring agent and flavor enhancer in foods, obtained from the leaves of Barosma spp through...
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