L-HISTIDINE
CAS: 71-00-1
L-Histidine is an amino acid and flavouring agent/nutrient supplement that is permitted as a listed amino acid under FDA food additive regulations. It is also a normal...
View additive details →Additive type
FLAVOR ENHANCER
279 ingredients in this category
Look up additive ADI references →L-LEUCINE
CAS: 61-90-5
L-Leucine is a naturally occurring branched-chain amino acid and nutrient that functions in foods as a flavor enhancer, flavoring agent or adjuvant, and as a nutrient...
View additive details →L-MALIC ACID
CAS: 97-67-6
L-Malic Acid is an organic acid used in foods for acidity control and flavor functions. It occurs naturally in many fruits and is affirmed as safe for use in food in the U.S....
View additive details →L-METHIONINE
CAS: 63-68-3
L-Methionine is a naturally occurring essential amino acid with roles as a nutrient and flavor modifier in foods.
View additive details →L-PHENYLALANINE
CAS: 63-91-2
L-Phenylalanine is a naturally occurring essential amino acid used in food systems as a flavoring agent and nutrient supplement, recognized under U.S. food additive regulations.
View additive details →LACTIC ACID
CAS: 50-21-5
Lactic acid is an organic acid widely used in food manufacturing as a flavoring and acidity regulator. It is identified by CAS 50-21-5 and is affirmed for a variety of food...
View additive details →LACTOSE
CAS: 63-42-3
Lactose is a naturally occurring disaccharide sugar widely used in food formulation for diverse technological purposes, from sweetness contribution to functional roles in...
View additive details →LAURIC ACID
CAS: 143-07-7
Lauric acid is a medium chain saturated fatty acid used in food as a flavoring agent, surface-active agent and lubricant type additive evaluated by regulators.
View additive details →LEVULOSE
CAS: 57-48-7
Levulose, also known as fructose, is a naturally occurring simple sugar (monosaccharide) identified by CAS Number 57-48-7 and often used as a nutritive sweetener and functional...
View additive details →LOCUST (CAROB) BEAN GUM
CAS: 9000-40-2
Locust (carob) bean gum is a high-molecular-weight polysaccharide derived from the endosperm of Ceratonia siliqua seeds and is widely used in foods as a stabilizer, thickener,...
View additive details →MAGNESIUM CARBONATE
CAS: 39409-82-0
Magnesium carbonate (CAS 39409-82-0) is a white inorganic compound widely used in the food industry for several technological functions including anticaking, acidity...
View additive details →MAGNESIUM OXIDE
CAS: 1309-48-4
Magnesium oxide is an inorganic mineral additive used in foods for functional roles such as anticaking and pH control under regulated conditions.
View additive details →MALIC ACID
CAS: 617-48-1
Malic acid is a food additive used primarily as an acidity regulator and flavor enhancer in a wide range of foods and beverages under conditions of good manufacturing practice.
View additive details →MALT SYRUP (MALT EXTRACT)
CAS: 8002-48-0
Malt syrup (also called malt extract) is a concentrated water extract of germinated barley grain used in foods for sweetness, flavor, color, fermentation support, and nutrition.
View additive details →MANNITOL
CAS: 69-65-8
Mannitol is a polyol (sugar alcohol) used in food for multiple technical functions including sweetening, bulking and anticaking under good manufacturing practices.
View additive details →METHYLENE CHLORIDE
CAS: 75-09-2
Methylene chloride (dichloromethane) is a volatile chemical used as a solvent and extraction agent in specified food processes and in other industrial applications.
View additive details →MILK POWDER, WHOLE, ENZYME-MODIFIED
CAS: 977053-44-3
Milk powder, whole, enzyme-modified is a dairy‑derived ingredient produced by enzymatic treatment of whole milk powder to alter flavor and functional properties in food...
View additive details →MONO- AND DIGLYCERIDES
CAS: 67254-73-3
Mono- and diglycerides are food additives composed of mixtures of glycerol mono- and diesters of fatty acids widely used for their emulsifying, stabilizing, texturizing, and...
View additive details →MONOAMMONIUM GLUTAMATE
CAS: 7558-63-6
Monoammonium glutamate is an ammonium salt of glutamic acid used in foods primarily as a flavor enhancer, often imparting umami taste, and can also function as a stabilizer or...
View additive details →MONOPOTASSIUM GLUTAMATE
CAS: 19473-49-5
Monopotassium glutamate is the potassium salt of glutamic acid used in food to enhance savory flavor and as an alternative to sodium-based glutamate salts. It is recognized in...
View additive details →MONOSODIUM GLUTAMATE
CAS: 142-47-2
Monosodium glutamate (MSG) is the sodium salt of the amino acid L-glutamic acid used primarily as a flavor enhancer in food products and permitted for use under various food...
View additive details →MYRISTIC ACID
CAS: 544-63-8
Myristic acid is a straight-chain saturated fatty acid with the CAS number 544-63-8 used in food as a flavoring agent, flavor enhancer, lubricant, release agent, and...
View additive details →NEOTAME
CAS: 165450-17-9
Neotame is a high-intensity, non-nutritive sweetener and flavor enhancer used in foods and beverages. It is intensely sweet, chemically stable in many applications, and...
View additive details →NITRATES, SODIUM & POTASSIUM
CAS: 977124-88-1
NITRATES, SODIUM & POTASSIUM refers to a mixture of sodium nitrate and potassium nitrate used in foods for preservative action and organoleptic properties. These salts are...
View additive details →NITRITES, SODIUM & POTASSIUM
CAS: 977124-89-2
Nitrates and nitrites such as sodium and potassium nitrites are inorganic chemical salts used in food processing primarily for preservation, colour development and flavour enhancement.
View additive details →NITROUS OXIDE
CAS: 10024-97-2
Nitrous oxide (N2O) is a colorless, slightly sweet-smelling gas used in food processing primarily as a propellant with the CAS number 10024-97-2. It is recognized by regulators...
View additive details →OLEIC ACID
CAS: 112-80-1
Oleic acid (CAS 112-80-1) is a monounsaturated fatty acid widely present in fats and oils, used in food and industrial applications for its functional roles including flavor...
View additive details →P-ETHYLPHENOL
CAS: 123-07-9
P-ETHYLPHENOL (4-ethylphenol) is a phenolic compound used in flavoring and aroma applications and identified by CAS 123-07-9. It has been evaluated by international expert...
View additive details →PALMITIC ACID
CAS: 57-10-3
Palmitic acid is a naturally occurring long-chain saturated fatty acid used in food science primarily as a flavoring agent and technical additive.
View additive details →PARAFFIN WAX
CAS: 8002-74-2
Paraffin wax is a petroleum‑derived hydrocarbon wax that is used in food contact and processing applications under specific regulatory conditions in the United States and...
View additive details →PEANUT OIL
CAS: 8002-03-7
Peanut oil is an edible vegetable oil derived from peanuts. It is used as a cooking medium and a food ingredient for its mild flavor, heat stability and functional properties.
View additive details →PECTIN
CAS: 9000-69-5
Pectin is a naturally derived carbohydrate polymer used in foods primarily for its gelling, thickening, stabilizing, and emulsifying properties, and is listed in US FDA...
View additive details →PECTIN, MODIFIED
CAS: 977091-87-4
Pectin, modified is a food ingredient used for emulsifying, stabilizing, thickening, and texturizing in various processed foods. It is listed in the U.S. FDA Substances Added...
View additive details →PECTINASE FROM ASPERGILLUS NIGER
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 →PHOSPHORIC ACID
CAS: 7664-38-2
Phosphoric acid is a widely used inorganic food additive (INS 338) recognized for its roles in acidity control, flavor enhancement, and sequestration, and it is listed as...
View additive details →POLYSORBATE 80
CAS: 9005-65-6
Polysorbate 80 (INS 433) is a synthetic nonionic emulsifier and surfactant used broadly in food formulations to help mix ingredients like water and oils, stabilize textures,...
View additive details →POTASSIUM CHLORIDE
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 →POTASSIUM CITRATE
CAS: 6100-05-6
Potassium citrate is the potassium salt of citric acid used in food systems for pH control, sequestration of metal ions, emulsification support, flavor enhancement, and...
View additive details →POTASSIUM NITRATE
CAS: 7757-79-1
Potassium nitrate is an inorganic salt used in food processing for its antimicrobial, coloring, and flavor-enhancing functions. It has a white crystalline appearance and is...
View additive details →POTASSIUM SORBATE
CAS: 24634-61-5
Potassium sorbate is the potassium salt of sorbic acid and is widely used in the food industry as an antimicrobial preservative and multifunctional ingredient.
View additive details →POTASSIUM SULFATE
CAS: 7778-80-5
Potassium sulfate is a mineral salt used as a food additive with flavor enhancing and processing functions.
View additive details →POTATO STARCH
CAS: 977000-07-9
Potato starch is a refined carbohydrate polymer extracted from the tubers of the potato plant and is used in foods for its bulking, thickening, texturizing, and stabilizing properties.
View additive details →PROPYLENE GLYCOL
CAS: 57-55-6
Propylene glycol is a synthetic organic compound used in foods as a humectant, solvent, carrier, and texturizer. It is regulated for use in foods and discussed by international...
View additive details →PROPYLENE GLYCOL ALGINATE
CAS: 9005-37-2
Propylene glycol alginate (INS 405) is a food additive used as an emulsifier, stabilizer, and thickener in processed foods.
View additive details →PROTEASE FROM ASPERGILLUS FLAVUS
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 →PROTEASE FROM ASPERGILLUS NIGER
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 →PROTEASE FROM ASPERGILLUS ORYZAE
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 →PROTEASE FROM BACILLUS LICHENIFORMIS
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...
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