ETHYL VANILLIN
CAS: 121-32-4
Ethyl vanillin is a synthetic flavoring agent used to impart a vanilla-like taste and aroma in foods, beverages, and other products. It is evaluated by international food...
View additive details →Additive type
FLAVORING AGENT OR ADJUVANT
844 ingredients in this category
Look up additive ADI references →FD&C BLUE NO. 1
CAS: 3844-45-9
FD&C Blue No. 1, also known as Brilliant Blue FCF and CI Acid Blue 9, is a synthetic blue food dye used to color foods, beverages, and other products according to regulatory standards.
View additive details →FD&C RED NO. 40
CAS: 25956-17-6
FD&C Red No. 40 is a synthetic red monoazo dye permitted as a certified color additive in foods and other products, widely used to impart red color.
View additive details →FD&C YELLOW NO. 5
CAS: 1934-21-0
FD&C Yellow No. 5, commonly known as tartrazine, is a synthetic lemon-yellow monoazo dye used primarily as a colorant in foods and other products. It is evaluated and permitted...
View additive details →FD&C YELLOW NO. 6
CAS: 2783-94-0
FD&C Yellow No. 6, also known as Sunset Yellow FCF and identified by CAS 2783-94-0 and INS 110, is a synthetic food color additive used to impart yellow to orange hues in food,...
View additive details →FD&C YELLOW NO. 6, ALUMINUM LAKE
CAS: 15790-07-5
FD&C Yellow No. 6 Aluminum Lake is a certified synthetic color additive used to impart orange-yellow color in foods, pharmaceuticals and cosmetics; it is the aluminum lake form...
View additive details →FERRIC CHLORIDE
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 →FIR, BALSAM, NEEDLES AND TWIGS (ABIES BALSAMEA (L.) MILL.)
CAS: 977107-97-3
FIR, BALSAM, NEEDLES AND TWIGS (Abies balsamea) is a plant‑derived natural material used as a flavoring agent or adjuvant in foods under US regulation. It appears in the FDA...
View additive details →FORMIC ACID
CAS: 64-18-6
Formic acid (CAS 64-18-6) is a simple organic acid used as a flavoring agent and formulation aid in foods and feeds, permitted under specific regulatory frameworks in the...
View additive details →FUMARIC ACID
CAS: 110-17-8
Fumaric acid is a naturally occurring organic dicarboxylic acid used in foods primarily as an acidity regulator and flavoring agent under accepted food additive standards.
View additive details →GAMMA-DECALACTONE
CAS: 706-14-9
Gamma-Decalactone is a flavoring agent with a fruity, peach-like aroma used in food and beverage applications.
View additive details →GELATIN
CAS: 9000-70-8
Gelatin is a protein derived from the partial hydrolysis of collagen derived from animal connective tissues, commonly used in food for its unique gel forming and texturizing properties.
View additive details →GLUCONO-DELTA LACTONE
CAS: 90-80-2
Glucono-delta lactone (GDL) is a cyclic ester of D-gluconic acid used as a multifunctional food additive with roles in curing, leavening, pH control, and sequestration.
View additive details →GLUTAMIC ACID HYDROCHLORIDE
CAS: 138-15-8
Glutamic acid hydrochloride is the hydrochloride salt of glutamic acid used mainly as a flavoring agent or nutrient supplement in food applications. It is recognized in food...
View additive details →GLYCEROL TRIBUTYRATE
CAS: 60-01-5
Glycerol tributyrate, also known as tributyrin, is a glycerol ester used in foods as a flavouring agent, solvent, or vehicle and is affirmed as safe under US food additive...
View additive details →GLYCERYL MONOOLEATE
CAS: 25496-72-4
GLYCERYL MONOOLEATE is a monoglyceride ester of oleic acid used in foods for technological purposes such as emulsification, flavor delivery, moisture control, and texture...
View additive details →GLYCERYL TRIPROPANOATE
CAS: 139-45-7
Glyceryl tripropanoate is a synthetic triglyceride ester used primarily as a flavoring agent solvent or vehicle in food formulations, recognized in flavoring inventories and...
View additive details →GLYCINE
CAS: 56-40-6
Glycine (CAS 56-40-6) is a non-essential amino acid used in foods as a flavor enhancer, flavoring agent, and nutrient supplement. It is permitted for direct addition to food...
View additive details →GUAIAC GUM (GUAIACUM SPP.)
CAS: 9000-29-7
Guaiac Gum is a natural tree resin used in the food industry primarily as an antioxidant and flavoring agent or adjuvant within specified regulatory contexts.
View additive details →INVERT SUGAR
CAS: 8013-17-0
Invert sugar is a nutritive sweetener derived from the hydrolysis of sucrose, widely used in food formulation for sweetness and functional properties with established...
View additive details →INVERT SUGAR SYRUP
CAS: 977083-54-7
Invert sugar syrup is a liquid sweetener derived from hydrolysis of sucrose that provides sweetness and moisture retention in foods and functions as several formulation aids in...
View additive details →ISOPROPYL ALCOHOL
CAS: 67-63-0
Isopropyl alcohol (CAS 67-63-0) is a simple secondary alcohol used in food technology mainly as a flavouring agent, solvent and carrier in accordance with regulatory safety evaluations.
View additive details →L-ALANYL-L-GLUTAMINE
CAS: 39537-23-0
L-alanyl-L-glutamine is a chemically synthesized dipeptide used as a flavoring agent or adjuvant and evaluated by international food additive experts as having no safety...
View additive details →L-ARABINOSE
CAS: 5328-37-0
L-Arabinose is a naturally occurring five-carbon sugar (pentose) identified by CAS 5328-37-0 that is found in plant polysaccharides and used as a flavoring agent or flavor...
View additive details →L-ASPARAGINE
CAS: 70-47-3
L-Asparagine (CAS 70-47-3) is a naturally occurring amino acid permitted for use as a nutrient additive under US food additive regulations as part of the amino acids listed in...
View additive details →L-ASPARTIC ACID
CAS: 56-84-8
L-Aspartic acid is an amino acid that functions as a flavor enhancer, flavoring agent, and nutrient supplement in food products. It is listed among amino acids that may be...
View additive details →L-BORNYL ACETATE
CAS: 5655-61-8
L-Bornyl acetate is a naturally occurring ester used as a flavoring agent or adjuvant with a fresh, piney, herbaceous aroma and is evaluated for safety by international expert bodies.
View additive details →L-CYSTEINE
CAS: 52-90-4
L-Cysteine is a naturally occurring amino acid used in food processing primarily to improve dough handling and enhance savory flavors and is regulated in the United States...
View additive details →L-CYSTEINE MONOHYDROCHLORIDE
CAS: 52-89-1
L-Cysteine monohydrochloride is a salt form of the amino acid L-cysteine used in food processing for dough conditioning and flavor enhancement under defined regulatory permissions.
View additive details →L-CYSTINE
CAS: 56-89-3
L-Cystine is a naturally occurring amino acid derivative permitted for use in foods under specific regulatory conditions. It functions technologically as a dough strengthener,...
View additive details →L-GLUTAMIC ACID
CAS: 56-86-0
L-Glutamic Acid is a naturally occurring amino acid used in food as a flavoring agent, nutrient component, and pH control agent. It is structurally defined by its CAS number...
View additive details →L-GLUTAMINE
CAS: 56-85-9
L-Glutamine is a naturally occurring amino acid used in foods as a flavoring agent, flavor enhancer, and nutrient supplement with multiple roles in protein and metabolism.
View additive details →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 →L-ISOLEUCINE
CAS: 73-32-5
L-Isoleucine is a naturally occurring essential amino acid used as a nutrient supplement and flavoring agent in foods; as a free amino acid it is permitted as a nutritive...
View additive details →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 →LICORICE EXTRACT POWDER (GLYCYRRHIZA SPP.)
CAS: 977070-62-4
Licorice extract powder derived from Glycyrrhiza species is a plant‑derived flavoring agent used to impart licorice flavor and sweetness in foods under regulatory provisions.
View additive details →LINOLEIC ACID
CAS: 60-33-3
Linoleic acid (CAS 60-33-3) is a polyunsaturated omega-6 fatty acid evaluated by JECFA as a flavouring agent with no safety concern at current levels of intake.
View additive details →LIPASE
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 →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 →M-CRESOL
CAS: 108-39-4
M-Cresol is a chemical compound with CAS number 108-39-4 used as a flavoring agent or adjuvant in food applications. It is evaluated by international expert committees for...
View additive details →MACE (MYRISTICA FRAGRANS HOUTT.)
CAS: 977051-14-1
Mace (Myristica fragrans Houtt.) is the red/aril spice derived from the nutmeg tree often used as a natural flavoring and seasoning agent in foods. It is listed under FDA...
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