BUTYRALDEHYDE
CAS: 123-72-8
Butyraldehyde is a four-carbon aldehyde used primarily as a flavoring agent and adjuvant in food applications with a characteristic aldehydic odor and inclusion in regulatory...
View additive details →Additive type
FLAVORING AGENT OR ADJUVANT
844 ingredients in this category
Look up additive ADI references →BUTYRAMIDE
CAS: 541-35-5
Butyramide is an organic amide compound with CAS number 541-35-5 and is known by other names including butanamide and butanimidic acid. It is of interest as a potential...
View additive details →BUTYRIC ACID
CAS: 107-92-6
Butyric Acid is a short-chain carboxylic acid used in the food industry as a flavoring agent and antioxidant with regulatory recognition in FDA synthetic flavoring substances...
View additive details →CADINENE
CAS: 29350-73-0
CADINENE (CAS 29350-73-0) is a synthetic flavoring agent permitted in food under Title 21 CFR 172.515 and identified in flavoring databases as a woody aromatic compound used to...
View additive details →CAFFEINE
CAS: 58-08-2
Caffeine is a naturally occurring purine alkaloid used as a flavoring agent or adjuvant in food and beverage formulations and regulated in certain food uses under US CFR 21 CFR...
View additive details →CAJEPUT, OIL (MELALEUCA LEUCADENDRON L.)
CAS: 8008-98-8
Cajeput oil is a natural essential oil obtained from the leaves and twigs of the cajeput tree Melaleuca leucadendron L. It functions as a flavoring agent or adjuvant in foods...
View additive details →CALAMUS OIL--PROHIBITED
CAS: 8015-79-0
Calamus oil (CAS 8015-79-0) is an essential oil derived from the rhizome of the Acorus calamus plant historically used as a flavoring, but its addition to food is expressly...
View additive details →CALAMUS--PROHIBITED
CAS: 977022-90-4
Calamus (dried rhizome of Acorus calamus) was historically used as a flavoring agent, but its addition to foods is prohibited in the United States by regulation 21 CFR 189.110,...
View additive details →CALCIUM ACETATE
CAS: 62-54-4
Calcium acetate (CAS 62-54-4) is a calcium salt of acetic acid evaluated for food additive use with multiple functional roles in formulations.
View additive details →CALCIUM GLUCONATE
CAS: 299-28-5
Calcium gluconate is a food additive used for firming, texture, sequestration, nutrient supplementation, and formulation support in processed foods.
View additive details →CALCIUM LACTATE
CAS: 814-80-2
Calcium lactate is the calcium salt of lactic acid with CAS 814-80-2, used in food as a multifunctional additive for texture, pH control, and nutrient supplementation under...
View additive details →CALCIUM PHOSPHATE, TRIBASIC
CAS: 7758-87-4
Calcium phosphate, tribasic (also known as tricalcium phosphate) is an inorganic salt used in foods primarily as an anticaking agent, buffering agent, and nutrient supplement....
View additive details →CALCIUM SILICATE
CAS: 1344-95-2
Calcium silicate is an inorganic food additive used primarily as an anticaking agent, helping powder ingredients remain free-flowing in foods.
View additive details →CALCIUM STEARATE
CAS: 1592-23-0
Calcium stearate is a food additive used primarily as an anti-caking agent, emulsifier, lubricant and stabilizer in various food products. It is the calcium salt of stearic...
View additive details →CALUMBA ROOT (JATRORRHIZA PALMATA (LAM.) MIERS)
CAS: 977000-55-7
Calumba root is a botanical natural flavoring substance derived from the root of the plant Jatrorrhiza palmata and is permitted for use as a natural flavoring substance and...
View additive details →CALUMBA ROOT, EXTRACT (JATRORRHIZA PALMATA (LAM.) MIERS)
CAS: 977000-74-0
Calumba Root, Extract is a plant‑derived flavoring agent or adjuvant listed in the FDA Substances Added to Food inventory as permitted for use as a natural flavoring substance...
View additive details →CAMPHENE
CAS: 79-92-5
Camphene is a bicyclic monoterpene hydrocarbon used in the flavoring and fragrance industry; it is permitted as a synthetic flavoring substance under specific regulatory conditions.
View additive details →CAMPHOLENE ACETATE
CAS: 1727-68-0
Campholene acetate (CAS 1727-68-0) is an ester used primarily as a flavoring agent with a characteristic woody odor profile and belongs to monoterpenoid esters evaluated for flavor use.
View additive details →CAMPHOR OIL, FORMOSAN HO-SHO, LEAVES (CINNAMOMUM CAMPHORA)
CAS: 8022-91-1
Camphor oil from the leaves of Cinnamomum camphora var. linaloolifera is a botanical essential oil used for its aromatic properties and as a natural flavoring agent in some...
View additive details →CAMPHOR, JAPANESE, WHITE, OIL (CINNAMOMUM CAMPHORA (L.) NEES ET EBERM.)
CAS: 8008-51-3
Camphor, Japanese, white oil is a plant-derived volatile essential oil obtained from the wood and bark of Cinnamomum camphora. In regulatory frameworks it is listed under...
View additive details →CANANGA, OIL (CANANGA ODORATA HOOK. F. AND THOMS.)
CAS: 68606-83-7
CANANGA, OIL is an essential oil derived from the flowers of the Cananga odorata tree, used as a flavoring agent and coloring adjunct in foods. In the United States it is...
View additive details →CANDELILLA WAX (WAX FROM STEMS AND BRANCHES OF EUPHORBIA CERIFERA)
CAS: 8006-44-8
Candelilla wax is a plant-derived natural wax used in foods for its functional properties such as glazing, binding, lubrication, and surface finishing. It is listed in U.S. CFR...
View additive details →CAPERS (CAPPARIS SPINOSA L.)
CAS: 977050-25-1
Capers from Capparis spinosa L. are a botanical seasoning ingredient used as a natural flavor enhancer and flavoring agent in foods under the category of spices and natural...
View additive details →CAPROLACTAM
CAS: 105-60-2
Caprolactam is a lactam compound identified by CAS 105-60-2 that may be listed as a component of certain food contact materials under specific regulatory conditions. Its use as...
View additive details →CAPSICUM (CAPSICUM SPP.)
CAS: 977007-72-9
CAPSICUM (Capsicum spp.) collectively refers to pepper fruits used in foods to impart color, flavor, or seasoning. Regulatory listings reference uses as spice, seasoning, and...
View additive details →CAPSICUM EXTRACT (CAPSICUM SPP.)
CAS: 977018-42-0
Capsicum extract from Capsicum species is used in foods as a flavoring agent or adjuvant and is listed in the U.S. FDA Substances Added to Food inventory under regulation...
View additive details →CAPSICUM, OLEORESIN (CAPSICUM SPP.)
CAS: 8023-77-6
Capsicum oleoresin (CAS 8023-77-6) is a natural extract used as a flavoring agent and color adjunct in food products, derived from capsicum fruit and characterized by its spicy...
View additive details →CARAMEL
CAS: 8028-89-5
Caramel (CAS 8028-89-5) is a complex food additive produced by controlled heat treatment of carbohydrates that imparts brown color and may contribute mild flavor notes. It is...
View additive details →CARAWAY (CARUM CARVI L.)
CAS: 977001-27-6
Caraway (CARUM CARVI L.) is a botanical flavoring agent recognized in regulatory inventories for use in foods as a flavoring agent or adjuvant under specific food additive provisions.
View additive details →CARAWAY, BLACK (NIGELLA SATIVA L.)
CAS: 977017-84-7
Black caraway from Nigella sativa L. is a natural botanical flavoring agent derived from the seeds of the Nigella sativa plant, used in foods for aroma and seasoning.
View additive details →CARAWAY, OIL (CARUM CARVI L.)
CAS: 8000-42-8
Caraway, Oil (Carum carvi L.) is a naturally derived essential oil obtained by steam distillation of the dried, ripe fruits of the caraway plant. It is used in food and...
View additive details →CARBON DIOXIDE
CAS: 124-38-9
Carbon dioxide is a colorless, odorless gas used in food processing and packaging for its antimicrobial, preservative, propellant, and leavening functions, affirmed GRAS in the...
View additive details →CARDAMOM (ELLETARIA CARDAMOMUM (L.) MATON)
CAS: 977005-95-0
Cardamom (Elettaria cardamomum) is a natural spice ingredient used as a flavoring agent and adjuvant derived from the seeds of the Elettaria cardamomum plant. It is included in...
View additive details →CARDAMOM OLEORESIN
CAS: 977090-82-6
CARDAMOM OLEORESIN is a concentrated botanical extract derived from the seeds of the cardamom plant (Elettaria cardamomum), used primarily as a natural flavoring agent in foods.
View additive details →CARDAMOM SEED, OIL (ELLETARIA CARDAMOMUM (L.) MATON)
CAS: 8000-66-6
Cardamom seed oil is an essential oil distilled from the seeds of the cardamom plant Elettaria cardamomum, used as a flavoring ingredient in foods due to its characteristic...
View additive details →CARMINE (COCCUS CACTI L.)
CAS: 1390-65-4
Carmine is a natural red color additive derived from cochineal insects, widely used for food coloring and evaluated by global regulators.
View additive details →CAROB BEAN, EXTRACT (CERATONIA SILIQUA L.)
CAS: 84961-45-5
Carob bean extract is a botanical flavoring ingredient derived from the pods of the carob tree (Ceratonia siliqua L.), used primarily for flavoring in food products under the...
View additive details →CARRAGEENAN
CAS: 9000-07-1
Carrageenan is a food additive derived from red seaweed that functions as a hydrocolloid, providing thickening, stabilizing, and emulsifying properties in a wide variety of...
View additive details →CARRAGEENAN, SODIUM SALT OF
CAS: 9061-82-9
CARRAGEENAN, SODIUM SALT OF is the sodium salt form of carrageenan, a polysaccharide derived from red seaweed used in food formulation for texture modification, thickening,...
View additive details →CARROT, OIL (DAUCUS CAROTA L.)
CAS: 8015-88-1
CARROT, OIL (DAUCUS CAROTA L.), CAS 8015-88-1, is a naturally derived flavoring and coloring agent extracted from carrot seed that is used in food formulations for sensory and...
View additive details →CARVACROL
CAS: 499-75-2
Carvacrol is a naturally occurring phenolic compound used as a flavoring agent in foods. It is evaluated by international expert bodies and appears in US food ingredient inventories.
View additive details →CARVACRYL ETHYL ETHER
CAS: 4732-13-2
CARVACRYL ETHYL ETHER (CAS 4732-13-2) is a synthetic flavoring agent used to enhance or modify flavor profiles in foods. It has been evaluated by international food safety...
View additive details →CARVEOL
CAS: 99-48-9
Carveol is a monoterpenoid alcohol used as a flavoring agent in foods and beverages, identified by CAS 99-48-9.
View additive details →CARVOMENTHOL
CAS: 499-69-4
Carvomenthol is an organic flavouring agent used to impart mint-like aromatic qualities in foods. It has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives...
View additive details →CARVONE
CAS: 99-49-0
Carvone is an organic compound used as a flavoring agent or adjuvant in food products, typically recognized for its minty and caraway-like aroma and included on regulatory...
View additive details →CARVYL ACETATE
CAS: 97-42-7
Carvyl acetate is a synthetic flavoring agent used to impart minty and herbal notes in foods; it is listed under FDA 21 CFR 172.515 and evaluated by JECFA with no safety...
View additive details →CARVYL PALMITATE
CAS: 929222-96-8
CARVYL PALMITATE is a synthetic flavoring agent used to impart specific aromatic qualities in food. It has been evaluated by international expert bodies for safety at typical...
View additive details →CARVYL PROPIONATE
CAS: 97-45-0
CARVYL PROPIONATE (CAS 97-45-0) is a synthetic ester used as a flavor enhancer and flavoring agent with a minty, fruity sensory profile.
View additive details →